Connecticut schools struggle with health inspections

Even affluent districts have been fighting poor health reports.

Jan. 7—Districts across Fairfield County, Conn.—from Stamford to Shelton, Bridgeport to Bethel and everywhere between—have been cited for numerous health-code violations inside school cafeterias.

Even well-to-do Greenwich had black marks on its record. And several schools have flunked repeated inspections, while others have passed even after inspectors found mouse droppings or cockroaches in the kitchens.

A Hearst Connecticut Newspapers analysis of 2,248 inspections of public school cafeterias performed throughout the county from July 1, 2007, to June 30, 2012, found that health inspectors failed cafeterias a total of 199 times for a variety of violations ranging from hazardous food-storage practices to dirty facilities and sick cafeteria workers wielding ladles.

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Industry News & Opinion

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Under the new policy, students with lunch debt will be given the same meals as their peers, regardless of how much they owe. School officials will also be communicating directly with parents of students who have accumulated debt instead of through the students themselves.

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Menu Development
eureka

Since California’s state motto is “Eureka!” it seems fitting that a recent conversation with the director of hospitality at San Diego’s Palomar Health led to the biggest aha moment I’ve had in a long time.

I called Jim Metzger in late April with the purpose of discussing Palomar’s recent commitment to the goal of making 60% of its total menu plant-based by this summer. It seemed a lofty number, and I was curious how the public health system planned to get there.

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Industry News & Opinion

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In the fall 2016 study, researchers labeled vegetables in one of the school’s dining halls using terms from four categories: basic, healthy restrictive, healthy positive or indulgent.

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Ideas and Innovation
sparkling water

Our carbonated soft drink sales at Earls.67 reflect a national trend; we’re continually down on carbonated soft drink sales by 8% to 9% on an annual basis,” says Cameron Bogue, beverage director at the contemporary-casual chain Earls Kitchen + Bar.

The issue with spa water

Many operators are intrigued with the offering, but they are learning that infused water can’t be offered at a cost to guests unless there is added value beyond cut-up fruit. Bogue says, “I was adamant that I didn’t want to charge for spa water.”

Agua fresca alternatives

At the original location of

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