Students may now have more reasons to watch what they eat.
Recent health inspection documents show that many CSU food
establishments have been cited for health infractions, although a
veteran health specialist said the school has had an overall clean
Among the 15 health inspection documents obtained by the
Collegian, not one restaurant on campus passed with a perfect
At least three of the reports state that action should be taken
“immediately” to correct violations of “critical items.” Such
citations were made for Sweet Sinsations, Carl’s Jr. and Panda
Express located in the Lory Student Center; these documents were
dated in early September and mid-August.
Inspectors cited Panda Express with problems found on a Sept. 9
visit. The restaurant must immediately rectify items that were
labeled as critical, meaning they “directly relate to foodborne
illness” according to the Colorado Department of Public Health and
A Panda Express employee was working with a bandage on his or
her finger to cover a wound without the required glove usage, the
report stated. Additionally, potentially hazardous food items on
the steam table were held at temperatures 30 degrees below the
safety holding temperature.
“Do not put cold items out on steam table to ‘warm up.’ They
must be rapidly reheated and held at correct (temperatures)!” wrote
Cheryl McCall, a CSU health specialist, in one of the reports.
All the food items were held at 110 degrees or below, despite
health regulations that state they must be held at 140 degrees to
prevent the growth of harmful foodborne bacteria that could cause
David Kinkaid, an environmental protection specialist for CSU’s
Environmental Health Services, said CSU has had a “span of
excellent food service” over the 24 years Kinkaid had served CSU in
“My biggest concerns are salad bars, ready-to-eat foods and
hygienic habitats,” Kinkaid said. “We are all very proud of our
facilities. There is nothing to hide. Do we have absolute control
of everyone’s behavior? No.”
Kinkaid stressed that managers and employees need to be educated
on food sanitation, health and safety to prevent instances of
contamination, improper food temperatures and other crucial
elements to reduce the occurrence of food-related problems.
In another report on Sept. 2, Carl’s Jr. was cited for having no
current inspection on its fire suspension system. The restaurant
was also cited for employees who were preparing food with bare
hands and not wearing effective hair restraints.
Jessica Forbes, manager for Carl’s Jr., said all of the
infractions listed in the report have been corrected and complied
with since the report’s findings. Forbes said all employees are
shown videos on food safety and “unless they forget the stuff on
the videos” employees should understand how to keep food safe.
Fifteen separate infractions were found for Sweet Sinsations,
the most among the 15 reports that were analyzed.
The most severe citation that was noted for the restaurant is
one for the manager on duty having no food safety training and
being unaware of how the dishwasher worked. Additionally, blenders
used to make drinks were just “rinsed” and were not properly clean
and sanitized, the report stated.
A dirty ice bin, utensils being stored in a “dirty glass of
water,” “very dirty” floors and other areas (so dirty that the
report instructed that a pressure washer or steam cleaner would be
needed to remove grime), and a fire extinguisher that has not been
inspected since 2000, were among the other infractions.
Food temperature violations and inadequate sneeze guards were
among the citations in heath inspection reports for the eight
residence dining halls, but in general residence halls received
positive feedback from inspectors.
Edwards Halls was praised for keeping hot food temperatures at
proper levels. Allison, Ellis and Braiden halls were congratulated
on neatness and organization of storage items.
Newsom Hall received the fewest violations, with five, while the
Durrell Center had the most, with 16.
The areas that are most susceptible to foodborne illness are
ready-to-eat foods, such as those on serving lines, buffets and
salad bars, Kinkaid said.
“I do not think the students know the operations in obtaining
the best quality and best tasting food for the university,” Kinkaid
CSU Environmental Health Services is an administrative
university entity designed to look over many safety issues, such as
food, hazardous waste, fire safety and other issues.
Typically, Larimer County would oversee the health inspection of
food establishments, but because CSU is a state university, a state
official (Kinkaid) administers the inspections, said Ann Watson, a
spokeswoman for the Larimer County Department of Public Health and
Kinkaid’s office is on university property, and he is the bearer
of the public documents. Health officials said there is no bias
involved in Kinkaid’s position.
“They try to establish that there is no conflict of interest,”
said Cindy Parmeter, a spokewoman with the Colorado Department of
Health and Environment.