Sep 272004
Authors: James Baetke

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

inspecting food.

“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.

 Posted by at 5:00 pm

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