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Show ODMUGVI 6 4fvul 9, 2006 Wras DmiffSs IPot SoasIleBiifts Illness possibly linked to school cafeteria SataouixeilQsi gsrwS!jnmii ; t- - - J - to inspect, they dont catch everything that goes on on a daily basis. Jones said that in order to pass the test, Sodexho just has to meet a certain number of criteria on the list, not all the requirements. Jones explained, We didnt pass some of the things on the health inspection criteria and so those things dont necessarily get fixed. Jones said while Ruval-cab- a is correct that there has been training about proper sanitation, not every employee abides by the rules. For example, Jones said one employee has dropped utensils on the floor, and instead of sending them to the back to be cleaned, he just puts them back. The sanitary issues at Shaw dont stop there. Jones continued, We also have a milk cooler in the back and they thaw the meat out in the same cooler. The meats juice will drain out and be exposed to the milk. Jones then said that although the frozen yogurt machine is supposed to be cleaned consistently, no one used to do it. In response, one of the employees said that she thought it was disgusting that it never got cleaned and decided to take on the responsibility to clean it every Tuesday and Saturday, Jones said. Jones adds, but she didnt do it this Tuesday because she didnt have time thats the problem theres ab- solutely no consistency in this place and no one to enforce consequences for workers bad or irresponsible behavior. During The Forums interview with Wells in the Shaw Center, both she and a reporter observed sanitary issues that went on right before their eyes. Wells pointed out the lack of employees available. Theres not enough of them and so some of them shifts work, like, or more, Wells said. Look, theyre at the cash register touching cash and then they run over and make people smoothies and stuff. Even if theyre not touching the drinks, theyre still touching the lids and stuff thats ten-ho- ur nasty, Wells said. Jones said that while no d cashier, who handles cash and credit cards, should be making smoothies, coffees, or any of the other frozen treats, the lack of staff forces the employees to run back and forth. If germ-infeste- you watch carefully, they rarely have time to wash their hands, Jones said. A common complaint from students is that the Shaw Center and the overall service this past year have become lazy. One of the first examples that seemed to come up in multiple interviews was the new salad bar. In the past two years, the salad bar has not been if one wanted a self-ser- ve self-serv- e; theyro at tho cash register touching cash and then they run over and make people Look, smoothies and stuff. Even if theyre not touching the drinks, theyre still touching the lids and stuff thats nasty. Lindsey Welis salad, an employee would make it and mix it for you. However, times have changed. In response to the change, Wells said, Whats up with the e salad bar? Ive new seen people put their fingers in there and the workers dont always wear gloves. Wells also pointed out that the salad bar e is not even made for because there is glass that inhibits customers from touching the food on the consumers side, so its all awkward, Wells said. This, to me, means that the employees are just being lazy. Theyre just putting tongs out and saying oh, now its Wells said. When the salad bar topic was brought up during the interview with Ruvalcaba, he seemed shocked. lie said the self-serv- self-serv- self-serv- e, interview was the first time hed heard anything negative about the salad bar change. He explained that if people dont come to him and let him know about issues theyre having with the Shaw Center, he cant fix it. Right now, weve only had one formal complaint (the Smith Salmonella case). In regard to the salad bar, he explained that before there were complaints about stu- looking to leave, so Westminster really pushed for him to food or product that youd like the center to carry, dont accept the general manager position here, because we knew he was great and we needed a positive change. Ryan explained that Boulding left September 15 and so a lot of the issues and complaints going on right now are a result of the hesitate to speak your mind. Attend the Food Service Committee Meetings. These meetings occur every month early in the morning so that they dont interfere with the schedules of students who have morning classes, Ryan dents wanting to make their own salads. Therefore, at the Food Service Committee meeting, which happens once a month to discuss changes with the status of the Shaw Center and which welcomes students and their opinions, the committee decided to change it. They (the employees) can always make it (the salads) for you, Ruvalcaba said, All you have to do is ask. It seems that the biggest issues are coming from some of the individual workers in Shaw. There has been no consistency in Shaw this past year and there has definitely been a shortage in staff, and this is really where all of the problems begin. This place really needs someone to take control and individually train s each front and employee, Jones said. So, what changes are going to be made and how soon? According Curtis Ryan, who works in the Financial behind-the-scene- Office at Westminster and who is a member of the Food Service Committee, After Emily (Boulding), our old general manager, left, we went through a number of temporary managers until we hired Miguel (Ruvalcaba). Ryan explained that Ruvalcaba went to a great college and had a great job that he wasnt Thos meetings arc for students to attend. Dont hesitate. Wo want to hear what you have to say. "Miguel Ruvalcaba ment time frame. It has been kind of a process ever since (she left), Ryan explained. Ruvalcaba has only been working for Westminster as the new general manager since the beginning of March, but he has big plans and big changes in mind. His biggest concern is making the students happy. Thats why were here, he explained. Ryan added, Look at Disneyland: The employees treat you well because they are treated so well, thats what were workingO on chang-O ing in the Shaw. Dont forget, however, that communication is key to solving many of the Shaw Centers problems. If you have a complaint or recommendation about the service, ? explained. These meetings are for students to attend. Dont hesitate. We want to hear what you have to say, Ruvalcaba said. If the meeting time does not fit into your schedule or if you just dont feel comfortable attending, Ruvalcaba emphasizes that his door is always open. He said that he is always willing to sit down with any student and discuss concerns, and that he will do his best to fix the problem or order the product the student would like to see sold. Ruvalcaba emphasized that his team is really trying to make a positive change in the Shaw Center. We are trying to introduce new products that offer more options for the consumer. Our goal is to make you happy, Ruvalcaba said. So, while some of this information might be difficult to digest, positive changes are on the way. As for the existing problems brought to Sodexhos attention, according to Tara Baten, the senior manager of public relations at Sodexho, These issues health-conscio- us that youre raising will be ad- dressed immediately. For Food Service Commit- tee Meeting times, complaints, comments, or recommendations regarding the Shaw Center, contact Miguel Ruvalcaba at |