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3 large single topping pizzas
+ 2 2-liters of soda
fZ«500
For under$2“ a person, you can
feed 8 people the best pizza in town!
1809 Franklin Blvd. 284-8484
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NOT VALID WITH ANY OTHER OFFER
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Receive a free
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Zane Ri n | Photographer
Marlaina
Stulken
prepares
teriyaki
chicken for
lunch at the
Carson
Dining
Center.
University's food
services hold dean
inspection reports
Dining services exercises many different precautions,
including constant health checks and safety reminders
BY EMILY SMITH
NEWS REPORTER
The 3,000 people who dine in the
residence halls each day are eating
in an environment that is cleaner
and safer than most restaurants, En
vironmental Health and Safety Di
rector Kay Coots said. She has been
inspecting University kitchens for
the past 19 years without one docu
mented case of food poisoning in
that time, she said.
The University, which monitors its
own food service facilities, uses the
same Food Service Inspection Report
that the Oregon Health Division uses.
University Housing scored higher
than many of the restaurants in the
EMU, which are not monitored inter
nally. While Ritta’s Burritos and
Chicken Bonz had perfect scores
during their most recent inspections,
the Pita Pit had six violations, Sub
way had one and Holy Cow had two.
University Housing, on the other
hand, had no more than one or two
violations per eatery.
Coots said she came to work for
the University after six years of in
specting restaurants, and the differ
ence was “like night and day.”
“In the private sector there was a
lot more pressure; if they didn’t
make it (financially), they had to
shut down, so they would take short
cuts occasionally, and we don’t do
that,” Coots said. She found that to
save money, some restaurant own
ers would try to take care of pest
control on their own rather than hire
a professional, or they would skip
proper cleaning procedures to save
on labor. But at the University, in
stead of taking short-cuts, extra
steps are taken to ensure food safe
ty, Coots said.
Food Services Director Tom
Driscoll said feeding thousands of
people every day is a “big responsi
bility” he takes “very seriously.” He’s
implemented extra measures to en
sure proper food handling during the
two years he has run the program.
All employees in higher-level
cooking and preparation positions
take a Servesafe class through the
Oregon Restaurant Association,
which Driscoll said is beyond the
standard Food Handler Certificate
that everyone is required to possess.
There are currently 321 students
who are actively employed in food
services and all are required to have
a Food Handler Certificate.
In addition to Coots’ surprise in
spections, employees look at the food
safety checklist in each unit quarter
ly, Driscoll said. He also conducts his
own inspections to make sure em
ployees don’t forget the things they
learned when they obtained their
Food Handler’s Certificates.
Another precaution Driscoll has
added is the Hazard Analysis Criti
cal Control Point program, in which
an employee walks around with a
clipboard and thermometer and
checks the temperature of all the
food during a shift to make sure it’s
up to code.
This program is utilized in Ham
my’s Deli, Fire ‘n Spice Grill, Com
mon Grounds Cafe, Grab ‘n Go Mar
ketplace, Pizanos Pizza and all of
the dining halls, Driscoll said.
In the late 1980s, a food-service
worker was diagnosed with Hepati
tis A, which is transmittable in food,
but the University immediately went
public, despite discouragement from
the county, Coots said.
“We felt that was the right thing
to do,” she said, adding that shots
were offered in the University
Health Center and no one contract
ed the disease.
Other than that particular incident
and the two times that “kid camps”
came through and a couple kids got
sick, the University has had a clean
record as far as Coots can recall. The
incidents with the kid camps could
not be specifically traced to the Uni
versity because the children had or
dered pizza from off campus.
emilysmith @ daily emerald, com