Tuesday January 20, 2015
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Volume 97 Issue 1
The Student Voice of California State University, Fullerton
The turn of the tango
Gastronome Inspection Reports A
For: -Storing sliced and diced tomatoes at improper holding temperatures - Unlabeled food containers in prep area - Equipment stored in containers not approved for storage - Storing used wiping cloths out of sanatizing solution - Improperly storing mops
B
C
D
95POINTS
95POINTS 93POINTS
For: - Improper water temperatures at handwash sink in main kitchen area - Unlabeled food containers in the prep area - Unsecured cylinders in the dry storage area - Lack of thermometer in self-service cold unit in Late-Night Cafe
For: -Storing shredded cheese, alfredo sauce and hot dog sausages at improper holding temperatures. -Improper logging of times at the waffle station and salad bar area. -Containing a cluster of fruit and house flies at non-critical food areas.
For: -Inadequate water temperatures at handwash sinks throughout facility - Storing sausage, beans, cream cheese and garden burger at improper temperatures - Pasta cooling in cold holding at improper temperature - Inadequate sanitizing solution concentration - Final rinse temperature below required temperature at mechanical warewashing machine - Lack of signage to instruct customers to take a new plate at salad bar - Accumulation of dirt on fan unit in walk-in coolers - Inadequte air gap next to mop sink - Lack of lid for dumpsters
Alvin Rangel Shines a Light on a Traditional Dance Grading Scale A B C D F
72POINTS
7/13
12/13
5/14
9/14
100 - 93 92 - 85 84 - 78 77 - 70 69 and below
MIKE TRUJILLO / DAILY TITAN
Gastronome inspection grades jumped from a 72-point “D” to a 95-point “A” in 2013, but have since declined to just one point above a “B” after a Sept. 15, 2014 inspeciton by CSUF’s Environmental Health and Safety.
Dining issues simmer Gastronome inspection grades on downward trend
Campus dining continues to address minor violations
RUDY CHINCHILLA Daily Titan
AMBER UDDIN Daily Titan
More than one year since the worst food inspection grades in its history, the Gastronome has seen significant improvements, but issues with the inspection process still remain. Orange County allows Cal State Fullerton to conduct its own food inspections through CSUF’s Environmental Health and Safety, with inspections based on rules approved by the California Retail Food Code. While Orange County utilizes a pass/fail system, Cal State Fullerton’s Environmental Health and Safety uses a points system ranging from “A” to “F.” An “A” falls between 93 and 100 points, a “B” between 85 and 92 points, a “C” between 78 and 84 points, a “D” between 70 and 77 points and an “F” at 69 points or fewer. In 2013, the Gastronome earned 72 points—a “D” rating—during two of three inspections that year. During the following three inspections, the Gastronome earned 95, 95, and 93 points, respectively. During a Sept. 15, 2014 inspection, the Gastronome received 93 points—an “A” grade—but was only one point away from a 92-point “B.” During that inspection, the Gastronome lost three points for storing shredded cheese, alfredo sauce and hot dog sausages at improper holding temperatures. Potentially hazardous foods should be maintained at or above 135 degrees Fahrenheit or at or below 45 degrees Fahrenheit, according to the California Retail Food Code.
Some of the most popular restaurants on campus received “A” grades on their food inspections this year, a far cry from the 2013 grades when some campus restaurants had poor food inspection grades. Some issues, like food being held over proper holding temperatures, still exist according to Environmental Health and Safety food inspection reports. However, these are not classified as “major violations,” according to the reports. An accumulation of minor violations earned the Gastronome two consecutive “D” grades in 2013. Those included keeping hot foods like pork, sausages and beans below the base temperature of 135 degrees Fahrenheit or higher, and holding cold foods, liked sliced tomatoes and cheese, above the minimum temperature of 45 degrees Fahrenheit or below, parameters set by the California Retail Food Code. Although neither Environmental Health and Safety or Housing received any official reports of foodborne illness from students in 2014, some students have still had negative experiences with campus dining. Andalee Motrenec, 29, an English graduate student, reported getting food poisoning shortly after eating food from the Panda Express in the Titan Student Union. The Panda Express was cited during its most recent inspection for improperly cooling containers of white rice, which were discarded by the restaurant’s management.
SEE GASTRONOME
SEE DINING
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TSU hosts annual student art show
Three separate exhibits display student art
KATELYNN DAVENPORT Daily Titan Students wanting to avoid the stress of the first week of school can stop by one of the Titan Student Union’s three art galleries to view student artwork for the TSU Art Program’s Annual Student Art Show. Part of the art show is in the Center Gallery on the ground-level of the TSU, next to the Mainframe Computer Lounge. Inside that gallery is a wide array of artwork, including paintings, ceramics and drawings from more than 15 students—some students showcasing multiple works. The Center Gallery currently features student artwork such as Under the Manhattan Bridge, a colored pencil drawing by animation
major Juan Burgarin and Reproduction by art major Jacob Lane. These pieces display representations of urban cityscapes and luscious nature scenes. Although participating in the art show was free, three of the student artists will have a little more money in their pockets when the contest winners are announced. The prizes that will be awarded are $250 for best of show, $150 for second place and $100 for third. Given the high cost of art supplies, these prizes will be something any of the winners can be thankful for. However, getting to showcase one’s art was reason enough to submit work to the art show. Art major James Doyle, 23, has an original photograph on display in the art show and is simply pleased to see his art getting exposure. “I actually wasn’t interested in the cash prize,” Doyle said. “Since coming to CSUF, I’ve seen the art show every year and have always wanted to
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AMANDA SHARP / DAILY TITAN
Students participate in the Titan Student Union Art Program’s Annual Student Art Show. Cash prizes will be given out to the students who submitted the best art.
participate with the talented artists on campus. I also love showing my work and having gallery exhibitions. It’s the main reason I make my art.” Doyle submitted a photograph—viewable in the Center Gallery—to the show with
ease. “The submission process was hassle-free,” Doyle said. Exhibition coordinator, Kimberly McKinnis showed Doyle where to drop off his work and made sure to get all the correct information for the
didactic on his photograph. All of the submitted works will be reviewed by the Art Acquisition Committee, whereupon purchase recommendations will be made. The annual show is currently on display until Feb. 27.
FIONA PITT Daily Titan Stage lights illuminate the faces of Alvin Rangel and dance partner Ricardo Garcia on a calm, dimly lit stage. One man’s right hand supports the small of his partner’s back as the other follows, tracing and feeding off each other’s motions. Their stern, intense movements sharply rip them apart, and then just as quickly bind back together to the fiery crashing notes of accordions and violins. It is the tango. Cal State Fullerton’s Dance and Theatre Professor Alvin Rangel performs his dual-choreographed piece Tango Vesre (Spanish for “inverted tango”)— shining a light on this century-old dance’s hidden queer history. Rangel’s dance research, coupled with 10 years of dancing professionally in Dayton Contemporary Dance Company, provide him the knowledge and skills necessary to instill his students with high-level technique and professionalism. “[Rangel] imbues a sense of strength in his students,” said Jonathan Kim, a senior in Rangel’s Fall 2014 Modern 4 class. Live Afrocentric drums build tempo during the Modern 4 class enlivening the atmosphere. Never ceasing the beat, the drums soften as Rangel demonstrates a thigh-gripping move, floating backwards on the balls of his feet, gently grazing the floor’s surface with his fingertips, barely adding weight before immediately switching hands. “As a modern dancer [Rangel] uses the floor in an extraordinary way and the students had never had that. But because he’s new, the students started out a little scared, but now they’re just into it,” said Professor of Dance and former Director of Dance at CSUF Galdys Kares. Kares and Rangel acquired a friendship when he first came to CSUF in fall 2012. She helped him during the transition from professional dancer to professor of dance. She described Rangel as, “A breath of fresh air.” However, it was not Rangel’s first time in the classroom. Rangel first began teaching in his hometown of Ponce, a coastal town in Puerto Rico. Then again while finishing his undergraduate degree in education at the InterAmerican University of Puerto Rico. There he taught dance and began his professional career dancing ballet and jazz. Rangel spoke about his youth with gratitude. His parents never pressured him but always wanted him to do well. As the first in his SEE RANGEL
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