DOLLY'S HOME COOKING

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.

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.

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

Observed employee touch home fries with bare hands and place in container to be served to customer in main kitchen.

C/A: food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.

COS: Food discarded.

Observed several TCS foods cold holding at above 41F in prep top cooler (sausages, pork chop, diced tomatoes, American cheese, shredded cheddar, spinach leaves, chicken salad, yellow style corn) in main kitchen and beverage cooler (butter cups-2 tray) along front food service area.

C/A: All TCS foods cold holding must be maintained at 41F and below.

COS: All food discarded.

Observed several bags of ice and a box of food stored directly on floor of WIF in main kitchen.

C/A: Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food:

(i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 cm) above the floor.

Observed large amounts of ice accumulated directly on boxes and containers of food stored in WIF in main kitchen.

C/A: Packaged food may not be stored in direct contact with ice or water if the food is subject to the entry of water because of the nature of its packaging, wrapping, or container or positioning in the ice or water.

Observed several dead German cockroaches inside lower cabinet under refrigerator along front food service area.

C/A: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;

2. Routinely inspecting the premises for evidence of pests;

3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and

4. Eliminating harborage conditions.

Observed boxes of single use cups, straws, cutlery stored directly on floor under shelf along front food service area.

C/A: cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:

(i) In a clean, dry location;

(ii) Where they are not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 centimeters) above the floor.

Observed damaged gaskets along door of WIF in main kitchen and large amounts of accumulated ice along floors and fan grates.

C/A: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

Observed portioned butter cups (on counter and in small refrigerator, margarine (requires refrigeration), and shell eggs cold holding above 41F in main kitchen.

CA: All TCS foods cold holding shall be maintained at 41F or below.

COS: Food discarded (portioned butter on counter) and other items ice bathed (shell eggs and portioned butter in refrigerator).

1. Observed interior deflector inside ice machine in main kitchen with black and pink accumulation.
2. Observed drink gun nozzles soiled with black accumulations along drink machine in front food service area; observed ice bin lid with black residue along interior in front food service area.
3. Observed food debris and dirt along meat slicer stored for use in main kitchen. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

COS: All surfaces cleaned and sanitized.

Observed boxes of food stored directly on the floor of WIF in main kitchen.

C/A: food shall be protected from contamination by storing the food:

(i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 cm) above the floor.

Observed cutting board along Bain-marie cooler excessively grooved and discolored.

C/A:Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they cannot be resurfaced.

1. Observed soiled bulk container lids in dry storage area of facility.
2. Observed push carts in WIC in main kitchen soiled with food debris and dirt.
3. Observed interior of prep top cooler and Baine-marie cooler in main kitchen with food splatter.
4. Observed accumulated ice along floor and shelving inside 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.

Observed interior of ice machine in main kitchen soiled with large amounts of black accumulations; observed black residue along interior of ice bin lid along front food service area.

C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

COS: All cleaned and sanitized.

Observed several unlabeled chemical spray bottles stored in main kitchen near hand-wash station.

C/A: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.

COS: All containers labeled.

Observed boxes of food stored directly on the floor of WIC and WIF in main kitchen.

C/A: food shall be protected from contamination by storing the food:

(i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 cm) above the floor.

Observed employee preparing food in main kitchen with beard longer than one half inch.

C/A: Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

Observed in-use utensils stored in stagnant water measuring 85F along grill area in main kitchen.

C/A: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

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 at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi); or maintained at 41F and below.

COS: Utensil water placed on grill to be maintained at 135F.

Observed soiled bulk container lids in dry storage area of facility.

C/A: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observe heavily soiled floors in WIC and storage areas of main kitchen.

C/A: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Observed raw catfish being stored directly on top of ready-to-eat potatoes and cooked ham in cooler in main kitchen.

CA: Raw animal foods shall be arranged in equipment so that the cross contamination of one type with another is prevented.

COS: Food containers rearranged.

Observed whipped cream and gallon of milk in reach in cooler cold holding above 41F in main kitchen.

CA: All TCS foods cold holding shall be maintained at 41F or below.

COS: Food discarded

Observed grits and cabbage hot holding below 135F in warmer cabinet in main kitchen.

CA: All TCS foods hot holding shall be maintained at 135F or above.

COS: Food discarded.

No employee health agreement observed for new food service employee or verification that the employee is aware of their responsibilities in reporting illnesses/symptoms to PIC. (employee is in kitchen cooking and preparing food)

CA: The permit holder shall require food employees and conditional employees to report to the CFSM and person in charge, information about their health and activities as they relate to diseases that are transmissible through food. A food employee or conditional employee shall report the information in a manner that allows the CFSM and person in charge to reduce the risk of foodborne disease transmission

COS: EHS provided document for employee to read and sign in agreement

Observed menu without proper disclosure and reminder for animal products that may be served raw or undercooked.

CA: If an animal food such as beef, eggs, fish, lamb, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder on menu advisories, label statements, table tents, placards, or other effective written means. 2. Disclosure shall include: (i) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “raw egg Caesar salad,” and “hamburgers (can be cooked to order);” or (ii) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients.

3. The reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states:

(i) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness;

EHS will follow up within 72hrs

Observed opened container of potato salad held over 24 hours without date marking of when it was opened.

CA: 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.

COS: Food discarded.

Observed raw shelled eggs cold holding above 41F in ice bath in main kitchen. Observed lettuce in prep top cooler unit in main kitchen cold holding above 41F. Observed whipped cream in reach in cooler in main kitchen above 41F and unit's ambient temperature at 48F.

CA: All TCS foods cold holding shall be maintained at 41F or below.

COS: Food discarded.

Observed sausage gravy hot holding below 135F in steam table in main kitchen.

CA: All TCS foods hot holding shall be maintained at 135F or above.

COS: Food discarded.

Potatoes cooling in reach in cooler observed to not be reaching 70F or below within the 2-hour limit for cooling. (potatoes were placed in prep top cooler for service after 2hr limit had been reached @ 74F)

CA: Cooked time/temperature control for safety food shall be cooled within 2 hours from 135°F (57°C) to 70°F (21°C)

COS: Potatoes discarded

PIC not ensuring employees are trained in food allergens, not ensuring proper cooling and reheating times and temperatures, not ensuring cooling times and temperatures, date marking, and proper consumer advisory on menu.

CA: Person in charge shall perform management duties for food safety and have managerial control over food establishment and food employees.

No CFSM certification observed for any employee in food service facility.

CA: Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) to ensure food safety is being managed within the food.

PIC WILL EMAIL CONFIRMATION OF CFSM COURSE TO BE TAKEN AT CDPH IN TWO WEEK

Observed several soda nozzles in front food service with black buildup.

CA: All food contact surfaces shall be clean to sight and touch.

COS: Soda nozzles removed to be cleaned and sanitized.

Observed menu without proper disclosure and reminder for eggs that may be served raw or undercooked.

CA: if an animal food such as beef, eggs, fish, lamb, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder on menu advisories, label statements, table tents, placards, or other effective written means. 2. Disclosure shall include: (i) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “raw egg Caesar salad,” and “hamburgers (can be cooked to order);” or (ii) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients.

3. The reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states:

(i) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness;

EHS will follow-up in 72 hours.

Homemade tartar sauce observed with date labeled 10/20/23 in walk in cooler. Butter beans observed with date labeled 11/29/23. Both stored in walk in cooler in main kitchen.

CA: A food that requires datemarking shall be discarded if it exceeds 7 days.

COS: Foods discarded.

Potato salad in walk in cooler in main kitchen observed no date marking indication. PIC did not know date of opening.

CA: 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.

COS: Food discarded

OBSERVED RAW GROUND BEEF BEING STORED DIRECTLY ON TOP OF RAW PORK CHOPS, RAW CHICKEN STORED DIRECTLY ON TOP OF RAW FISH AND RAW FISH DIRECTLY ON TOP OF READY TO EAT HAM IN REACH IN COOLER IN MAIN KITCHEN AREA. OBSERVED RAW CHICKEN BEING STORED DIRECTLY ON TOP OF RAW BEEF ON CART IN WIC

C/A: RAW ANIMAL FOODS SHALL BE ARRANGED IN EQUIPMENT SO THAT THE CROSS CONTAMINATION OF ONE TYPE WITH ANOTHER IS PREVENTED

COS: FOOD RE-ARRANGED

OBSERVED RAW SHELLED EGGS COLD HOLDING ABOVE 41F IN ICE BATH IN MAIN KITCHEN. OBSERVED CONTAINERS OF GRITS AND YAMS COLD HOLDING ABOVE 41F IN WIC IN MAIN KITCHEN.

C/A: ALL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW

COS: FOOD DISCARDED

OBSERVED BUTTER BEANS HOT HOLDING BELOW 135F IN STEAM TABLE IN MAINK KITCHEN

C/A: ALL TCS FOODS HOT HOLDING SHALL BE MAINTAINED AT 135F OR ABOVE

COS: FOOD DISCARDED

NO CFSM/CERTIFICATION OBSERVED FOR FOOD SERVICE FACILITY

C/A: Food service establishments shall have in its employ a Certified Food Safety Manager to ensure food safety is being managed within the food service establishment during all hours of operation

EHS WILL FOLLOW UP WITH PIC; FACILITY HAS 30 DAYS TO PROVIDE PROOF OF PURCHASE FOR COURSE TO BE TAKEN BY A MEMBER OF MANAGEMENT OR EMPLOY A STAFF MEMEBER IN A MANAGEMENT POSITION WITH CFSM CERTIFICATION

NO EMPLOYEE HEALTH AGREEMENTS OBSERVED FOR FOOD SERVICE EMPLOYEES OR OTHER VERIFIABLE MEANS THAT SHOW THE PIC OR PERMIT HOLDER REQUIRES FOOD SERVICE EMPLOYEES TO REPORT TO MANAGEMENT THEIR HEALTH AS IT RELATES TO SYMPTOMS/ILLNESSES TRANSMISSIBLE VIA FOOD

C/A: The permit holder shall require food employees and conditional employees to report to the CFSM and person in charge, information about their health and activities as they relate to diseases that are transmissible through food. A food employee or conditional employee shall report the information in a manner that allows the CFSM and person in charge to reduce the risk of foodborne disease transmission

EHS WILL FOLLOW UP IN 72HRS

OBSERVED EMPLOYEE FILL CUSTOMER'S CUP WITH WATER FROM HAND SINK IN MAIN KITCHEN AND PROCEED TO SERVE TO CUSTOMER

C/A: A HAND SINK SHALL BE USED FOR NO OTHER PURPOSES THAN WASHING HANDS

EHS MENTIONED TO PIC HAND SINKS ARE FOR HAND WASHING ONLY

OBSERVED ICE SCOOP FOR BULK ICE MACHINE STORED IN CONTAINER THAT WAS SOILED WITH PINK/BLACK MOLD. OBSERVED BLACK BUILD UP IN DISPENSING NOZZLES OF SODA MACHINE IN FRONT FOOD SERVICE AREA.

C/A: ALL FOOD CONTACT SURFACES SHALL BE CLEAN TO SIGHT AND TOUCH

COS: NOZZLES CLEANED AND SANITIZED; ICE SCOOP WASHED AND SANITIZED; CONTAINER RE-PLACED