El Rincon Catracho, 2911 Arlington Drive, Alexandria, VA - Restaurant inspection findings and violations

April 10, 2009 (Critical Procedures)

• 2-301.14(A)-(I) - Corrected During Inspection Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands.
  ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness.
• 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food stored over ready-to-eat food in the refrigeration unit.
  Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
• 3-302.11(A)(2) - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: chicken over beef
  Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temperature).
• 3-302.11(A)(4) - Corrected During Inspection Critical Unwrapped or uncovered food in the following location where the food is subject to contamination: food it the Walkin
  Foods shall remain covered at all times.
• 3-501.17(A)(1) - Corrected During Inspection Critical The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: meat mixture
  Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS.

February 07, 2008 (Follow-up)

January 24, 2008 (Routine)

• 2-102.11(C) - Corrected During Inspection Critical The person in charge failed to describe the primary symptoms of illnesses/diseases that are transmissible through food.
  The Person in Charge or certified food manager shall know that symptoms of nausea, fever, sore throat, jaundice, vomiting, and/or diarrhea are transmissible to food. In addition, diseases such as E. Coli, Salmonella Typhi, Shigella, Norovirus, and Hepatitis A are also transmissible to food.
• 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: Observed raw chicken store over limes, and bananas and broths in the walk in refrigerator. Also, observe raw shell eggs stored over bananas and broths/sauces in the walk in refrigerator
  Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
• 3-302.11(A)(2) - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: In the walk in freezer observed raw frozen chicken stored over raw clams and also, raw chicken packages touching raw beef packages.
  Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temperature).
• 3-302.11(A)(4) - Corrected During Inspection Critical Unwrapped or uncovered food in the following location where the food is subject to contamination: Observed uncovered refried beans, uncovered egg/sausage mix at the drawers along the cookline
  Foods shall remain covered at all times.
• 3-304.14(B)(1) - Corrected During Inspection observed wet wiping cloths stored in handsinks, on counter tops throughout the facility.
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 3-501.17(A)(1) - Corrected During Inspection Critical The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: In the cooler drawers along the cookline observed a container of refried beans and a container of egg/sausage mix stored without a expiration date. The product was dried as if it was over 1 day old.
  Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on Jan 23 they shall be date marked with a "use by" date not exceeding Jan 30
• 3-603.11(A) - Corrected During Inspection Critical A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: COCKTAIL dE CRUILLES y OSTRAS (CLAM). DURING DISCUSSION OF MENU ITEMS, OBSERVED A SIGN FOR AN ITEM NOT ON THE MENU. A DISCUSSION WITH THE OWNER REVEALED THAT PRODUCT TO BE RAW CLAMS, SERVED TWICE PER WEEK. THE OWNER UPDATED THE SIGN WITH THE CONSUMER ADVISORY.
  If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
• 4-202.16 - Milk crate(s) found used for the following purpose(s): Storing limes in the walk in refrigerator
  Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks.
• 4-501.11(A) - The following equipment was observed damaged and no longer smooth and easily cleaned or sanitized: A broken handle was observed on the prep top above the drawers along the cookline
  Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
• 4-602.13 - The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: The gaskets on the walk in units and the prep units.
  Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
• 5-205.11(A) - Corrected During Inspection The handwashing facility located at the back in the kitchen is blocked, preventing access by employees for easy handwashing. Observed a container of water in the basin of the sink
  A handwashing sink shall be maintained so that it is accessible at all times for employee use.
• 5-205.11(B) - Corrected During Inspection The handwashing station at the at the front is being used for purposes other than washing hands.
  A handwashing sink may not be used for purposes other than hand washing. Observed food debris, a wiping cloth and a cup in the basin of the handsink
• 5-205.15(B) - Plumbing connections under the were observed leaking and were in the process of being repaired. A professional plumber is needed to permanently repair the plumbing. The hot water at the three vat sink and the back handsink was turned off during the repair (approx. 25 minutes) no food service was conducted during this time. The three vat sink is temporarily repaired
  A plumbing system shall be maintained in good repair. A FOLLOW-UP WILL BE CONDUCTED WITHIN 10 DAYS TO CHECK ON THE REPAIR.
• 6-301.12(A) - Corrected During Inspection Observed that paper towels were not provided at each handwashing sink.
  Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
• 6-501.114(A) - Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises.
  Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
• 6-501.12(A) - Observed that the following areas are in need of cleaning: Under reach in units, floors in the kitchen, along walls in the kitchen, along sides of cook equipment.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

December 06, 2007 (Follow-up)

September 19, 2007 (Follow-up)

September 07, 2007 (Follow-up)

September 06, 2007 (Follow-up)

September 06, 2007 (Follow-up)

• 43.1-3-3(a) - Critical Repeat There is no Certified Food Manager present in the establishment.
  It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
• 43.1-3-8 - Critical The establishment has been ordered to close due to the lack of a certified food manager.
  The Director shall order the closure of any food establishment which is operated without the permit required by Section 43.1-3-1 or is operated without a certified food manager being in control of the food establishment. The closure order shall be in writing, shall specifically state the reason for the closure and shall clearly specify the compliance requirements necessary to have the order revoked. The Sheriff of the County shall enforce the closure order until it is rescinded by the Director in writing. Upon receipt of satisfactory proof of compliance with the written requirements set forth in the closure order, the Director shall immediately issue a written rescission of the order.

August 29, 2007 (Follow-up)

• 4-601.11(C) - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Observed accumulation of food debris under the slicer.
  Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• 5-202.13 - Critical Repeat The diameter of the air gap between the water supply inlet and the flood level rim of the drain pipes, exiting from each of the 3-vat sink drains, is less than twice the diameter of the water supply inlet.
  An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch.
• 5-203.14(A) - Critical Repeat A Back flow prevention device is needed on the water inlet at the ice machine.
  Install a back flow prevention device at the ice machine water inlet.
• 5-402.11(A) - Critical Repeat A direct connection exists between the drain line of the ice machine and the sewer system. Observed a hose running from the ice machine to the mop sink.
  A direct connection may not exist between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed.
• 6-202.11(A) - Repeat Light bulb(s) in the in the prep area are not covered by a protective shielding.
  Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
• 6-303.11(C) - Repeat Observed that inadequate lighting was provided in the food preparation areas. Observed a light out in the cooktop hood.
  Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.

August 17, 2007 (Routine)

• 3-203.11(A) - The molluscan shellfish are not stored in their original container.
  Molluscan shellfish (oysters, clams, mussels) may not be removed from the container in which they are received other than immediately before sale or preparation for service.
• 3-203.12(A) - Critical The tags for the molluscan shellfish are not available or are discarded immediately after the container is empty.
  Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty.
• 3-203.12(B) - Critical The tags for the molluscan shellfish are not being retained for 90 days.
  The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels for 90 calendar days from the dates of harvest using one of the following methods: 1) an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which the shellstock are sold or served, 2) preserving source identification by using a record keeping system, and 3) ensuring that shellstock from one tagged or labeled container are not commingled with shellstock from another container with different certification numbers, different harvest dates, or different growing areas as identified on the tag or label before being ordered by the consumer.
• 3-302.11(A)(4) - Corrected During Inspection Critical Unwrapped or uncovered food in the following location where the food is subject to contamination: Observed salsa and shredded cabbage were stored in the prep refrigerator uncovered.
  Foods shall remain covered at all times.
• 3-302.12 - Corrected During Inspection Unlabeled food containers with the following food items that are not easily identified by appearance: Flour bin was not labeled.
  ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
• 3-303.11 - Corrected During Inspection Ice used as a medium for cooling the exterior surfaces of food is also for beverage ice or used as food. Observed bottles of cranberry and orange juice stored in the ice to be used for serve in drinks.
  After use as a medium for cooling the exterior surfaces of food, packaged foods, beverages, or cooling coils/tubes, the ice may not be used as food.
• 3-304.12(A)-(F) - Corrected During Inspection Repeat Dispensing and/or in-use utensils improperly stored between use as follows: All utensils are to be stored handle up. Additionally, observed utensils on cookline stored in 87 degree Farenheit water.
  During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned frequently.
• 3-701.11(A) - Corrected During Inspection Critical The following food item(s) is unsafe, adulterated, or not honestly presented and shall be discarded or reconditioned: The clams and the V-8 Juice can which was moldy.
  A food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure.
• 4-301.11 - The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41F or less. Observed the Brown walk in was holding at 46 degrees Farenheit. Temperature of marachino cherries which were stored in the Brown walk in was also 46 degrees.
  Refrigerators shall be capable of holding foods at a temperature of 41F or below. If the unit(s) are not capable of holding foods at a temperature of 41F or below by January 1, 2008 the unit(s) shall be replaced. Repair the unit(s) as needed immediately. Foods exposed to temperature abuse for over 4 hours shall be discarded, otherwise, the foods shall be stored in other working refrigerators.
• 4-601.11(C) - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Observed accumulation of food debris under the slicer.
  Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• 43.1-3-3(a) - Corrected During Inspection Critical There is no Certified Food Manager present at the beginning of the inspection. CFM arrived approximately 15 minutes after the start of the inspection.
  It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
• 5-202.13 - Critical The diameter of the air gap between the water supply inlet and the flood level rim of the drain pipes, exiting from each of the 3-vat sink drains, is less than twice the diameter of the water supply inlet.
  An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch.
• 5-203.14(A) - Critical
  
• 5-205.11(A) - Corrected During Inspection The handwashing facility located adjacent to the 3-vat sink is blocked, preventing access by employees for easy handwashing.Observed a container of utensils and a rag stored in the handwashing sink.
  A handwashing sink shall be maintained so that it is accessible at all times for employee use.
• 5-402.11(A) - Critical A direct connection exists between the drain line of the ice machine and the sewer system. Observed a hose running from the ice machine to the mop sink.
  A direct connection may not exist between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed.
• 6-202.11(A) - Repeat Light bulb(s) in the in the prep area are not covered by a protective shielding.
  Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
• 6-303.11(C) - Observed that inadequate lighting was provided in the food preparation areas. Observed a light out in the cooktop hood.
  Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
• 6-501.16 - Corrected During Inspection Observed that mops are improperly stored between use. Observed mop stored in water.
  Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.

February 16, 2007 (Routine)

• 3-302.11(A)(2) - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: Observed raw chicken stored over raw fish in the walk in freezer.
  Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temperature).
• 3-304.12(A)-(F) - Corrected During Inspection Dispensing and/or in-use utensils improperly stored between use as follows: The ice scoop was observed stored in ice with the handle of the scoop touching the ice
  During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned frequently.
• 3-305.11(A)(3) - Food stored on the floor and/or food stored less than 6 Observed a large plastic NSF approved container of seasoned raw chicken stored on the floor of the walk in cooler.
  Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.

January 16, 2007 (Pre-Opening)

• 4-501.11(B) - Repeat The walkin freezer door does not close tightly.
  Install a closer on the freezer door. The closer has been ordered.
• 43.1-1-5(f) - On November 29, 2005 the Fairfax County Health Department adopted new design requirements for water heaters. Our records indicate that your current hot water heater does not meet these new design requirements.
  This policy does NOT apply to existing establishments that presently do not comply with the stated design requirements and are not exhibiting a hot water supply problem. Your facility falls into this category. However, the new design requirements will apply to your facility in the event of a change of ownership, remodeling/renovation, or if it is determined that your facility exhibits a hot water deficiency in the future. A certified letter will be sent to your facility notifying you of this requirement, and a copy will be placed in your establishment file.
• 6-202.11(A) - Repeat Light bulb in the walkin freezer is not covered by a protective shielding.
  Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.

January 11, 2007 (Pre-Opening)

• 3-603.11(A) - Critical A review of the menu with the foodservice operator indicates that the following food items may be served raw and/or undercooked:STEAK offered with three different menu items.
  If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
• 4-101.19 - The top shelf of the "heat lamp table" at the cookline is not smooth and cleanable. It has become corroded.
  Re-finish the table top or replace the table entirely. Surface must be smooth, non-absorbent and easily cleanable.
• 4-301.14 - Observed that the small hood exhaust system over the rotisserie is not working. There is not adequate ventilation above the cookline without this hood working.
  Repair hood to provide adequate ventilation above the rotisserie. Proof of servicing must be provided at the followup inspection.
• 4-302.14 - It was observed that chlorine bleach is used as a sanitizer. There is not test kit for chlorine sanitizing solutions.
  Provide a chlorine test kit to measure the strength of the sanitizer solutions.
• 4-501.11(A) - There is significant ice buildup on the floor and wall of the walkin freezer, indicating that something is not working properly.
  Have unit serviced to prevent buildup of ice.
• 4-501.11(B) - The following equipment has damaged or missing components:1) no stoppers at the 3 vat sink2) door closer at walkin refrigerator is missing the closer3) door of walkin freezer does not close tightly.
  1) Provide a stopper at each sink of the 3 vat sink2 & 3) Install door closers on the walkin refrigerator and freezer.
• 4-501.12 - Observed THREE cutting boards which are heavily scratched and scored.
  Discard damaged cutting boards and replace them. It was noted that one of the boards was used as a shelving surface on a dunnage rack. It also was severly damaged. It must be replaced.
• 4-601.11(A) - Critical The following equipment/utensils were observed soiled to sight and touch: 1) slicer2) pots in back room3) utensils4) prep table surfaces.5) inside surfaces of Metro food warmer cabinet6) two cutting boards which do not need to be discarded.7) inside surfaces of all six drawers of refrigerated drawer unit.
  Wash, rinse and SANITIZE all food contact equipment.
• 4-602.13 - The following non-food contact equipment must be cleaned:1) shelves inside Brown walkin refrigerator2) top of ice maker3) gaskets on doors to True prep refrigerator4) bays of the steam table5) shelf above True prep refrigerator
  Clean all of the listed items.
• 43.1-1-5(f) - On November 29, 2005 the Fairfax County Health Department adopted new design requirements for water heaters. Our records indicate that your current hot water heater does not meet these new design requirements.
  This policy does NOT apply to existing establishments that presently do not comply with the stated design requirements and are not exhibiting a hot water supply problem. Your facility falls into this category. However, the new design requirements will apply to your facility in the event of a change of ownership, remodeling/renovation, or if it is determined that your facility exhibits a hot water deficiency in the future. A certified letter will be sent to your facility notifying you of this requirement, and a copy will be placed in your establishment file.
• 5-204.11(A) - Critical There is no handwashing sink at cookline, preventing routine handwashing by food workers.
  A handsink has been removed. INSTALL a new handsink which will serve the food handlers at the cookline.
• 6-101.11(A) - There is a missing ceiling tile in the dry storage closet.
  Replace missing tile.
• 6-202.11(A) - Light bulb in the walkin freezer is not covered by a protective shielding.
  Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
• 6-303.11(A) - Observed that inadequate lighting was provided in the walk-in freezer.
  Replace bulb with brighter light.
• 6-501.11 - The following is in need of repair:1) missing floor tile in kitchen running from front to back.
  Replace missing tile. The floor must be smooth and easily cleanable.
• 6-501.114(A) - Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises - below electrical boxes, unnecessary pots, pans, utensils.
  Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
• 6-501.12(A) - The following is in need of cleaning:1) wall at the area of the light switch in the dry storage closet.
  Clean the wall.