10/31/16 Emerald Media - Monday Edition

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Standards of Dining O R E G O N C R O S S C O U N T R Y TA K E S F O U R T H W I T H C H E S E R E K AT T H E H E L M

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IN EUGENE, HEALTH INSPECTIONS OCCUR TWICE A YEAR. Restaurant standards keep customers healthy, yet over 3,000 people still died in 2011 due to foodborne illnesses from poor preparation in the kitchen.

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NEWS

Student Life

DINING HALLS ELIMINATE LATE NIGHT HOURS

UO Dining cut hours in Carson Late Night, Grab N’ Go and Common Grounds. All dining halls, including LLC North (above), are now closed by 10 p.m.

(Adam Eberhardt)

➡ CONNOR

KWIECIEN, @CONNOR_KWIECIEN

The University of Oregon cut dining hours.

Carson Late Night, 12 a.m. Grab N’ Go and 2 a.m. Common Grounds are no longer parts of the campus dining experience. UO Dining Services Director Tom Driscoll said, “The primary thing that we wanted to achieve was, hopefully, encouraging students to utilize an EMU that had basically been offline for three years.”

All remaining housing venues close by the latest at 10 p.m. The EMU has expanded pre-construction dining venues to stay open later, including Falling Sky Pizzeria and Public House, which stay open until 1 a.m. Thursday through Saturday.

“Actually ... anything I say none of y’all are going to understand,” said fourth-year student Wyatt Waterbury, while discussing the changes newer students will find on campus. Since construction began in May 2014, no newly enrolled student has been able to experience a completed EMU. Students living on campus said they created memories and a sense of community at late-night dining venues during and before the three years of construction. Driscoll said he hoped these experiences would continue at the EMU, but several students said the relocation was lacking. “The dining halls are something [residents] are familiar with,” said second-year student Kyara Pagkatipunan.

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“The EMU can’t provide whammies. They can’t provide point slice pizza. They can’t provide foods that you can buy with your meal points.

If you don’t have all the aspects that go into a residence hall ... you can’t expect to have that same community.”

First-year student Michael Abbott said the switch to late-night EMU venues made it difficult for students relying on campus meal plans. The EMU accepts campus cash. While all student dining plans include meal points and campus cash, the meal points renew and roll over every week, while campus cash only renews at the beginning of each term. UO meal plans only allocate $50 in campus cash per term, regardless of the plan. “If you’re going to have it as a community center, you should have a standard ... one system,” said Abbott.

EMU Director Laurie Woodward said the EMU accepted campus cash before construction, but as the building’s dining venues closed at 5 p.m., it was a “huge money-losing proposition.” In order to make EMU dining venues more profitable, the building partnered with UO Dining to oversee venue contracts.

Woodward said there is not a clear way to tell whether meal points or campus cash are more economical. “That’s comparing apples and oranges,” she said. “We don’t know what three points means in dollars.”

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There is no standard transfer value between cash and points.

Though students must purchase both points and cash, some students are unable to avoid using their campus cash for late-night dinner venues. Brenna Radding, a first-year student in the residence halls, said because she is part of the UO Dance Team, she has no where else to go after the 7 to 10 p.m. practice if she didn’t grab an early meal. With $50 of campus cash, students in similar situations can only buy the equivalent of 10 foot-longs for $5 apiece or two weeks of dinner. Additional meals cost more money.

Students who, like Radding, are limited to late-night dinners do have the option to adjust to a smaller meal plan and use money saved on points for campus cash. But, as Waterbury explains, “If I have $50 in campus cash, that’s limiting where I can spend it. That’s literally a less valuable $50.”

Driscoll and Woodward said several upcoming discounts for campus cash items may allow students to stretch the cash further.

While acknowledging the reasons to change hours, Waterbury and other students questioned the disproportionate impact on residence hall students, mentioning that students studying late or involved in extracurricular activities may need to make sacrifices to adjust to the new schedule.

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An illustration representing the possible health risks of eating at restaurants due to health code standards.

Illustrations by Erica Pahua

ACCOUNT EXECUTIVES GREG BUTLER TAYLOR BRADBURY CARSON BIERAUGEL KYLE BESA RUBEN ESTRADA

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ð&#x;“– COVER

The cleanliness of good busine

Illustrations by Erica Pahua PA G E 4

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ess ➡ MAX

T H O R N B E R R Y, @ M A X _ T H O R N B E R R Y

In the kitchen at Pegasus Smokehouse Pizza on 14th Avenue, one employee comes in every morning at 4 a.m. and turns on the massive oven that churns out hundreds of pizzas a week. This is the beginning of the food preparation process. Scrutinizing this process is general manager Tara Reader.

“Maintaining cleanliness, especially in food service is part of a good business and most importantly a good product,” Reader said, “It shows that you really care about what you are presenting to your customers.”

Small issues can lead to big problems for restaurants. Food-handler cards at Pegasus hang on a small, cork bulletin board next to the walk-in refrigerator. Reader prioritizes safety and cleanliness at her restaurant, and when she saw that two of her employees’ food-handler cards were expired, she took them down and handed them to her kitchen manager to address the employees. Due to state regulation, employees may not return to work until they are recertified.

According to the Center for Disease Control, 47.8 million illnesses in the U.S. were caused by poor foodhandling practices, leading to 127,839 hospitalizations and 3,037 deaths in 2011, the most recent CDC study.

The leading pathogen, contributing to 58 percent of those illnesses, is norovirus, an issue students at the University of Oregon have dealt with. In May 2016, around 30 cases of norovirus related illnesses were reported at UO, leading to changes in health protocols on campus. It was unclear whether the norovirus outbreak at UO was linked to foodhandling issues or to the restaurants on campus.

According to the CDC, norovirus illnesses occur when humans ingest traces of stool or vomit in contaminated food. Once the virus has been contracted, it is highly contagious, living on surfaces such as countertops, door handles and utensils.

The state of Oregon has systems in place to help prevent illnesses that can come from unsanitary food preparation. Todd Roberts has worked as a health inspector in Lane County for three years. According to him, the first priority when inspecting is to identify the areas that pose the greatest dangers to public health.

“Food storage, food service and food prep areas translate to what is the most imminent danger to the public,” Roberts said.

At Pegasus, the walk-in refrigerator holds food before it is taken to the preparation line in the back of the restaurant. This is where the cooks assemble the pizzas before they are put into the oven. Toppings are readily available in this temporary holding area.

Thermometers in the refrigerator show a cool 38 degree fahrenheit — three degrees below the “danger zone” of 41 degrees.

According to Oregon Health Authority in The 2012 Food Safety Self-Training Manual, the danger zone is the area between 41 and 135 degrees. Food left at that temperature for more than four hours must be discarded because bacteria that grow in those conditions produce toxins that result in illness.

In order to pass an inspection, restaurants need to score 70 or better. In 2016, six of 589 Eugene restaurants passed with a score between 70-79, with the rest scoring above. Health codes violations such

as “crust and debris buildup” and “alive and dead insects on the bar floor,” are some of the violations at those establishments according to the county inspection scores website.

Pegasus consistently scores well on its bi-annual health inspections from the county, and since 2006, Pegasus has not scored lower than 91. Between November 2013 and June 2016, Pegasus only received one score below 100. The point deduction came from an employee failing to wash their hands before putting on gloves in November 2014.

Roberts inspects restaurants twice a year, once at the beginning of the year and then six months later for a follow-up. Pegasus is on the list of restaurants he is responsible for, and he said there is some flexibility in inspection times. If a restaurant passes in January, he might not make it back until August.

“We kind of have an idea, within a month of when they are going to come,” Reader said. “I think it would be better for the people of Eugene if we never knew when they were coming so you always had to be prepared for it.”

Beside the cleanliness of the restaurant itself, Roberts is also in charge of making sure the people who make the food will meet the standards the county deems necessary. The food-handler card is only a starting point but Roberts says it is a “phenomenal” place to start.

“As simple as [the test] is, it gives you the first level.

Here’s why we do things the way we do,” Roberts said.

Although the food-handler test theoretically prepares all employees to keep customers safe, Reader is skeptical the test does an adequate job.

“I don’t think it’s thorough enough,” Reader said.

“Anybody can get it.“ While Lane County Public Health has the power to close or suspend restaurants, Roberts said that action is “rarely” taken.

If a restaurant does receive a score below 70, they have 14 days to correct the violation. If they fail a second inspection they are shut down.

Working with the restaurants is important for Roberts. The county provides consultation on how to address the violations and will follow up with informal visits to see that proposed changes by the restaurant are compliant.

“We will work with them,” Roberts said. “To see their progress is our progress.”

Graphic by Stacy Yurishcheva M O N D AY, O C T O B E R 3 1 , 2 0 1 6

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SPORTS

Oregon runner Edward Cheserek celebrates before crossing the finish line at the end of the men’s 3,000 meter race on June 8, 2016. He recently won a fourth individual Pac-12 cross country title.

(Emerald Archives)

Cross Country

CHESEREK

LANDS CONSECUTIVE PAC-12 TITLE AS CROSS COUNTRY PLACES FOURTH ➡ ROMAINE

S O H , @ M A I N E TA I N P L S

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They don’t call him “King Cheserek” for nothing.

Senior Edward Cheserek became the first man to win four consecutive Pac-12 cross country individual titles. He broke the tape in 23 minutes, 58.9 seconds over the 8-kilometer course on Friday morning at the Randolph North Golf Course in Tucson, Arizona.

Only two other men have come close to achieving this feat – Oregon’s Steve Prefontaine (1970, 1971, 1973) and Washington State’s Henry Rono (1976, 1978, 1979).

Cheserek led the Oregon men to a fourth-place finish of 94 points, along with Travis Neuman (13th), Levi Thomet (22nd), Matthew Maton (28th) and Tanner Anderson (30th). The positions of the top five runners contribute to the team score. Whoever has the lowest points wins.

The rest of Oregon’s traveling team included Sam Prakel (33rd), Tim Gorman (43rd), Austin Tamagno (49th), Jake Leingang (53rd) and Bryan Fernandez (66th).

The men’s lowest finish since 2005 was sixth. The women’s lowest was fourth, in 2011.

After training through Oregon’s record rainfall in October, the Ducks felt like fish out of water as Tucson treated them to a hot morning that soared into the triple digits. The men were flagged off at 10:30 a.m., and the record-high temperatures caused a number of runners to require medical attention after the races, including Oregon’s Sam Prakel and Austin Tamagno.

Though the defending champion No. 7 Colorado entered the championship ranked lower than No. 2 Stanford and No. 3 Oregon, Colorado emerged as a champion, extending its winning streak to six years with a score of 41.

Freshman Katie Rainsberger emerged as the top freshman in the championship with her fifth place finish. She was the first Oregon woman to complete the 6-kilometer course and finished in 20:30.6, eight seconds behind champion AmyEloise Neal of Washington.

This is the highest finish by a Duck, true freshman since Jordan Hasay placed third in 2009.

Along with Rainsberger, the team of Alli Cash (13th), Samantha Nadel (22nd), Emma Abrahamson (23rd) and Maggie Schmaedick (25th) brought the women to fourth with a total of 88 points.

Rounding off the rest of the Oregon women’s traveling team are Jessica Hull (27th), Ashley Maton (45th), Frida Berge (59th) and Perrin Xthona (103rd).

Colorado, the top-ranked team in the nation, defended its title in a convincing fashion, tallying a score of 33 that was well ahead of Washington’s second-place score of 74. Stanford grabbed third place with 83 points, just five points ahead of Oregon.

The Ducks immediately left after the race to catch their flight back to Eugene, missing the prize ceremony.

The next race for the Ducks is the NCAA West Regional on Nov. 11 at the Haggis Oaks Golf Complex in Sacramento, California, where the team will try to qualify for the NCAA Championships on Nov. 18 in Terre Haute, Indiana.

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SUDOKUS

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ACROSS

1 Meows : cats :: ___ : dogs 5 Locale 9 “Me too” 14 “F” on a gas gauge 15 Downright nasty 16 Dark, as a room 17 Where ships go 18 Ship’s pole 19 Bright night lights 20 Gershwin composition in United Airlines ads 23 Fort Collins sch.

24 City south of Utah’s Arches National Park 25 “That’s overly personal about yourself, don’t you think?!”

27 Lively, as colors 31 Person who regularly cleans his plate?

34 ___ of Sandwich 36 Pillage 37 Perfects, as one’s skills 39 Person about town 42 “___ words were never spoken” 43 Fret (over) 44 Classic clown name 45 Bro’s sibling 46 “Naked” rodent 49 Genre of 50 Cent and André 3000

50 Winnie-the-Pooh’s Hundred ___ Wood 51 Not share 53 Ascending in economic class 60 Put in a row 61 “Mon ___!” (French cry) 62 Stratford-upon-___ 63 Walked like an expectant father, say 64 Slippery fish 65 Griffin who created “Wheel of Fortune” 66 How singers should sing 67 “Collect $200 after passing Go,” e.g.

68 “Toy Story” boy … or, with the circled letters, a hint to 20-, 39- and 53-Across

DOWN

1 Way off 2 Surge of adrenaline 3 Sideshow act that features “the smallest performers in the world” 4 Three Stooges’ hits?

5 Bullets, informally 6 Enjoy literature 7 Simple 8 “Star Trek” warp drive fuel

9 Lie on the beach 10 16 oz.

11 Baseball’s Felipe 12 See 13-Down 13 With 12-Down, “Gimme that!”

21 Hyundai’s Santa Fe or Tucson 22 Sine qua ___ 25 Exams 26 Like about 15% of New Zealanders 28 Bedridden, say 29 Winter Olympian who may go 90 m.p.h.

30 Mail deliverer’s assignment 31 1992 Clint Eastwood western that won Best Picture 32 ___ toast 33 Military initiative that seeks to influence the enemy’s mind, informally 35 Falsehood 38 Planet, to Shakespeare 40 Attractive companion on the red carpet 41 Old “Up, up and away” carrier 47 Bobby who won three straight N.H.L. M.V.P. awards 48 Howe’er

50 Words before “You shouldn’t have” 52 Only U.S. president whose surname is more than 50% vowels 53 ___ Bator, Mongolia 54 What may help break the ice 55 Stead 56 Raise one’s voice 57 Ponder, with “on” 58 Word before “have mercy!”

59 One of the seven deadly sins 60 Abbr. in a military address

SOLUTION

A simple way for UO students

TO SEARCH FOR TO SEARCH FOR

A simple way for UO students

HOUSING HOUSING

Fill in the blank cells using numbers 1 to 9. Each number can appear only once in each row, column and 3x3 block.

Use logic and process elimination to solve the puzzle. The difficulty level ranges from Bronze (easiest) to Silver to Gold (hardest).

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SOLUTION

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