A Real Life Experience Pictures and Video of Spring 2012

SemesterBy Lenell McKenzie

A Day in the Life Working at the MCTC Cafeteria Under Sodexo

Management

VoicelessIn my experience, I was considered wrong to confront the behaviors I will show in this presentation, though I was given the position of Chairman of the Sodexo Safety Committee at MCTC. Vigorously, I tried to talk with management about the behaviors of cleanliness, proper rotation, cultural respect regarding Pork, and teamwork to maintain a food safe environment to no avail. I became a target of maximum scapegoating and retaliation to the extent of being asked by management to quit several times in the last year.

I have conceded to the request.Student Senate initiated a Boycott to no avail. Therefore, I hope this small presentation can give you insight to some of the daily behaviors that represent the attitude of purposeful carelessness towards food and ultimately the clientele they serve at MCTC, as a guide to help decide whether Sodexo deserves your business.

Would you like cream in your coffee?

Dear MCTC Patrons,Let me get some fresh milk, but first let me check the temperature. The temperature is good 38 degrees, Fahrenheit. The milk is safe to drink! Never mind the fact we store the thermometer I used underneath the soap dispenser where we go to wash our hands and it laid resting on a dusty countertop all day. It’s clean enough to use and the milk sitting there for two to four hours will be unaffected. I will rinse it in the hand sink below and it will be fine.

Dirty and Dusty? Do not worry it’s okay, its only for MCTC.

My job was to run from the cash register and refill the creamer when it ran out. I was to use one of these containers stored as is and refill immediately and according to management they are “clean”. When I looked into the containers I saw debris or liquid sitting in the bottoms, wet spoil or dried milk in the crevasses of the seals, and staff was directed to use them.

I hope you have a strong stomach?

The Soy Milk and Half and Half shown here is one to three degrees from the Danger Zone for bacterial growth (41-140 degrees F.) when my coworker placed the Soy Milk out at 11:30 a.m. this picture was taken at 4:25 p.m. The milk sits warming and becoming dangerous because management did not reinforce teamwork or a food safe environment for customers. The reason the milks are not colder when coming out to floor is because the refrigerators are not maintained appropriately as well. The refrigerator at Sandwich Deli sits between 45-50 degrees F. most days for a large part of the day. It took them getting cited by Minneapolis Environmental Health Inspections Division due to my complaints before this form was even required.

…A Rock hard Stomach?Would you like a blended drink made with Heavy Whipping Cream that is ten days old. Today is February24, 2012.I feel sorry for the young lady who just left with a Carmel Chillout.

It’s March 30th would you like fresh two and three days old sandwich? I guess someone says, yes!

Video1 Friday, March 30, 2012 4PM

Video 2Monday, April 2, 2012 at 6pm

PIZZA?EVERY DAY THIS IS THE STANDARD TREATMENT OF PIZZA.

Want Ice Tea? Got Mice? For over a Year?

I cleaned this on my first day of work at Sodexo MCTC in December 2010 and every time since. Too many mice to keep up and one person doing it all the time was not okay. Not until I showed President Davis did Sodexo act to get maintenance on this issue.

What is Next?

A picture tells a thousand words. Where is the blade guard? Top left corner, yellow spot in picture is the blade guard.It took the manager receiving another citation from the City Inspector before management decided to buy a guard. Not because employees asked for it during a Safety meeting. Not because management worked to stay in compliance with the law. Matter of fact, it is not a consistent behavior to place the guard on the machine when not in use as required by law. Safety is not first.

Think about what you saw.

Thank You!