3-101.11, 3-202.15 Discard all food that is not in safe condition due to compromised packaging (dented cans), contamination, discoloration, mold, unusual odors, etc. Fruit and vegetables stored on the shelves that had become soft and mushy, that had cracked open, that had wilted, or that was molded. Items were removed from shelving and placed in the discaard bin. 4-602.13 Clean non food contact surfaces as often as necessary to prevent accumulation of residue. Accumulation of grime and residue on shelving and crates in the produce open faced RI coolers. 3-304.14 Change dry wiping cloths when visibly soiled. Change the sanitizing solution for wiping cloths when visibly soiled. Store wet wiping cloths for sanitizing in 50 to 100 ppm chlorine. Wet wiping clothes store across the 3 compartment sink. 6-501.12 Clean facilities (floors, walls, ceilings, fixtures, etc.) as often as necessary to maintain cleanliness. Accumulation of grime and residue underneath shelving in the produce area and inside of the WI cooler. 6-201.13 Cove or seal the juncture between the walls and floor to yield a seam no greater than 1/32 inch. Gap between the floor and the wall near water tank. 6-501.11 Repair or replace damaged floor tiles. Damaged floor tile inside of the male restroom. 6-501.14 Clean restroom exhaust vent cover. Accumulation of excessive dust and grime on exhaust vent covers inside of the restrooms. 6-501.12 Clean ceiling and/or wall vent covers. Accumulation of dust and grime on ceiling vent cover. 6-304.11 Provide mechanical ventilation to keep rooms free of excessive heat, steam, condensation, vapors, smoke, fumes, and obnoxious odors. Stench inside of the male restroom.