News Associate Editor
Several apparent health violations have been uncovered at Choate’s sit-down lunches following a News investigation.
Desserts not consumed during the early lunch periods on Tuesdays and Thursdays are routinely recycled to students who eat during later lunch periods—an apparent breach of Connecticut Health Code 1913B42, which says that “food shall not be re-served.”
“If food is open and exposed, then it should be disposed of after having been served once,” said Wallingford Director of Health Eloise Hudd.
“There should be utensils if [the food] is self-serve,” she added. Desserts served at sit-down lunches, however, are not presented with serving tools.
Though Hudd explained that the lack of utensils and reserving of pastries is a relatively minor health hazard, the practices result in a high probability of food being served after having touched other students’ hands.
Should an unhealthy student either put a dessert back on the serving plate, or accidentally make contact with a dessert in serving him or herself, germs could potentially be spread to other students in the following lunch period.
According to Aramark Director Alicia Mysiorski, the desserts are salvaged for economical purposes. “We’re trying to minimize as much waste as possible,” she explained, adding that “the health concerns are more minimal for baked goods as opposed to protein items.”
A faculty member told The News that he had observed pitchers of water and juice being consolidated and prepared for reuse. A News reporter observing the practices in the servery witnessed, on separate occasions, leftover water being poured into new pitchers during the period between sit-down lunches.
Hudd said that water is considered food, and “should only be served once.”
Aramark, Choate’s food provider, however, refuted claims that water is ever served twice. According to Mysiorski, the old water from pitchers is poured together, but then disposed of. “We empty them (the containers) out, and then put fresh water into the pitchers that are empty,” she clarified. Mysiorski did confirm that the water pitchers are not washed in between the lunches.
The News investigated following rumors of unhygienic practices and the anonymous faculty tip-off.
“I was not aware of any of this,” said Dean of Students John Ford. “Of course I assume the food service is following guidelines; it they’re not, I’m sure they’ll adjust that.”
According to Hudd, one violation would not result in a fine. Should numerous, repeat violations of the same nature be witnessed during inspections, she said, a citation against the food services could be issued. Depending on the severity of the health code violation there could be a formal hearing, or, if the events warrant it, a suspension of license.
Boarding schools are especially at risk for the quick spread of germs and viruses because many students and adults live closely together.
Choate has taken measures this year to prevent the spread of germs, most notably the installment of hand sanitizing stations and hands-free paper towel dispensers around campus. Also, this fall the Health Center administered influenza vaccines to the entire student body and faculty.
Opinion seems to be varied regarding the violations. “That’s disgusting!” exclaimed Katherine Stephans ’09. “That’s pretty gross,” agreed Nathaniel Moore ’08, “I didn’t eat the desserts before, but I’m definitely not going to eat them now.” “If they’re reserving the water, I don’t think I’m going to drink it anymore,” said Leah Lettieri ’07.
English Department Head Cyrus Cook appeared less offended. “I thoroughly approve of the frugality of the practice. One of the things that bothers me about community lunches is the wastefulness,” he commented, “but I don’t know about the health part.”
