DOLLY'S HOME COOKING

Inspection item: Proper date marking and disposition

Code 511-6-1.04(6)(g)

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. Corrected On-Site. New Violation.

Inspection item: Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used

Code 511-6-1.05(6)(a)

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. New Violation. Correct By: 06/28/2026

Inspection item: Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used

Code 511-6-1.05(6)(q)1&3

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. * New Violation. Correct By: 06/28/2026

Inspection item: Nonfood-contact surfaces clean

Code 511-6-1.05(7)(d)

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. New Violation. Correct By: 06/28/2026