DOLLY'S HOME COOKING

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed in-use prep top cooler on prep line cold holding at above 41F in main kitchen. C/A: Repair unit to cold hold at 41F and below; ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use. *All TCS foods removed; unit must be serviced to cold hold at 41F and below prior to use for TCS foods. *

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed lower door hinges on prep top cooler in main kitchen broken not allowing flush closure, door opens back when closed. C/A: Repair door to unit; Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

Nonfood-contact surfaces clean — Inspector Note: Observed push carts in WIC and floor of WIC heavily soiled with black accumulations, food debris, and dirt in main kitchen. C/A: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Proper cold holding temperatures — Inspector Note: Observed several TCS foods cold holding at above 41F in prep top cooler on prep line in main kitchen and server cooler in front food service area (*see asterisks). C/A: All TCS foods cold held must be maintained at 41F and below. COS: Margarine discarded. Per PIC, food in prep cooler out of temperature less than 2-hours- food placed on ice and moved to WIC to rapidly cool.

Proper hot holding temperatures — Inspector Note: Observed TCS foods hot holding at below 135F on steam table in main kitchen (**see asterisks). C/A: All TCS foods hot held must be maintained at 135F and above. COS: All food discarded.

Proper date marking and disposition — Inspector Note: 1. Observed house made coleslaw (Prep date: 6/7/26) and potato salad (Prep date: 6/7/26) held beyond 7-day expiration in WIC in main kitchen. 2. Observed liquid eggs date marked by manufacture to be used by 12/23/24 and sour cream date marked by manufacture to be used by 6/1/2026 held in WIC in main kitchen. C/A: A food that requires date marking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen; (ii) Is in a container or package that does not bear a date or day; or (iii) Is inappropriately marked with a date or day that exceeds 7 days. COS: All food discarded.

Proper date marking and disposition — Inspector Note: 1. Observed mashed potatoes prepared in house yesterday per PIC not date marked in WIC in main kitchen. 2. Observed ready to eat chicken salad and chicken salad sauce prepared and frozen in facility on 4/4/26, placed in WIC 2-days ago per PIC without date mark. C/A: Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. 2. Except as specified in paragraphs 5 through 7 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or date marked by the food service establishment may not exceed a manufacturer’s use by date if the manufacturer determined the use-by date based on food safety; COS: All food date marked. *EHS emailed frozen food labels and requirements.

Nonfood-contact surfaces clean — Inspector Note: Observed large amounts of accumulated ice along floors, shelving, and fan grates of WIF in main kitchen. C/A: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. *Facility has 30-days to remove ice accumulations from unit; provide photo of corrections to EHS via email by 10/18/2025 to avoid an disciplinary actions*

Food in good condition, safe, and unadulterated — Inspector Note: Observed several fresh broccoli chunks and green bell peppers discolored with large amounts of mold-like growths stored on shelving in WIC in main kitchen. C/A: Food shall be safe, unadulterated, and honestly presented. COS: Food discarded.

Proper date marking and disposition — Inspector Note: 1. Observed house made coleslaw date marked with prep date of 9/10/25 stored in prep top cooler in main kitchen. 2. Observed cooked sweet potatoes dated marked with prep date of 8/28/25 and cooked cabbage with prep date of 9/6/25 stored in WIC in main kitchen. C/A: Time/Temperature Control for Safety Food, Disposition. 1. A food that requires datemarking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen; (ii) Is in a container or package that does not bear a date or day; or (iii) Is inappropriately marked with a date or day that exceeds 7 days . COS: All food discarded.