F0812

E

Improper Food Storage and Dishwashing Practices in Dietary Services

Dunn, North Carolina Survey Completed on 11-18-2025

Penalty

No penalty information released

Summary

Surveyors identified a deficiency in the facility’s food service operations related to improper storage, labeling, and monitoring of food items, as well as inadequate dishwashing practices. During an observation of the walk-in cooler with the Dietary Manager, all five cantaloupes were found with soft, brown and black spots and white fuzz, and all fourteen heads of lettuce were brown, slimy, and had spots of white fuzz, indicating spoilage that had not been discarded. In the walk-in freezer, surveyors observed partially used bags of meatballs, French fries, and peas that were open to the air, undated, and had a layer of ice crystals, showing that open frozen foods were not being properly sealed and dated.

On the tray line, surveyors observed that dishes and service ware that were designated as clean and ready for use were not properly dried or clean. Eleven of twelve bowls, two of three quarter pans, ten of ten divided plates, and thirty-one of fifty-seven plate covers were stacked while still wet. Additionally, seven of ten divided plates and two of fifty-seven plate covers had visible black, yellow, and brown spots on them. In interviews, the Dietary Manager reported she had been in her role for about three months and that the dishwashing staff member was new; she stated she had educated him that dishes must be dry before stacking and checked for cleanliness before being placed on the tray line. She also stated she personally went through the kitchen on Mondays to ensure items were dated and that spoiled food was discarded, and did not identify other staff responsible for this task. The Administrator stated he had been informed of wet dishes and undated food but was unaware of food with signs of spoilage, and he expected dietary staff to label and date open food items, stack dishes dry, and dispose of spoiled food.