For information regarding health concerns on and adjacent to Marquette’s campus, The Warrior consulted Data on Demand, an online database maintained by the Journal Sentinel’s Watchdog Online containing 1,900 eating and beverage establishment inspections from 2008.
November 18, 2008, a Marquette Place location was noted for allowing food buildup around a cutting board, and for employee’s omission to wash hands between table-cleaning and food preparation activities. The Journal Sentinel report also said there was not hand-soap available at certain hand washing sinks.
As of press time, no Marquette Place authority was available for comment on last year’s inspection. In an email exchange, however, the Executive Director of Alumni Memorial Union and Auxiliary Services said specific concerns raised by inspections are “immediately addressed,” and that all managers and employees are certified in the ServSafe program.
March 6, 2008, a German cockroach was found under the dishwasher at the Brew Bayou AMU location. At the time, a manager said there was a “slight roach infestation” and pest control was being undertaken.
November 4, 2008, an inspector observed bugs on liquor bottles at the bar in Caffrey’s Pub. Owner of Caffrey’s and Murphy’s Irish Pub Mike Vittucci said the insects were found on a bottle of vermouth that was rarely used, and has since been removed. Though the report said that there are no single service hand-towels available in the restrooms, Vittucci said there are towels available, but most patrons make use of the electric hand dryers, which are more sanitary.
The Journal Sentinel report did not mention any health concerns connected with the pub’s weekly “turtle racing” event, wherein spectators watch live box turtles maintained by the staff inch towards a logo in the center of one of the establishment’s tables. Vittucci said only one employee who does not work behind the bar that night handles the turtles.
November 12, 2008, the final cooking temperature of the chicken at Qdoba Mexican Grille on 803 N. 16th St. was tested at 145-160 degrees, according to the Journal Sentinel report. State regulation requires all poultry be cooked at 165 degrees. General Manager Ryan White said Qdoba policies require food to meet the 165 degree requirement, and that each piece is tested with thermometers.
The Qdoba report also said the inspector observed a bowl of guacamole being prepared on a garbage container. White said an employee was probably transferring food from one bowl to another over an empty garbage can.
Further information on local eateries is available at http://www.jsonline.com/watchdog/dataondemand/33609219.html.