The food service at San Quentin has its up and downs, which is not too surprising considering that it is geared to serve three institutional meals a day, every day, to more than 5,000 people. However, help may be on the way. The new food service manager, R. Mearse, reports that he is in the process of making several changes relating to the cleanliness of the kitchen. Items:
• The roach situation is being addressed. Vector Control has been contacted, spraying for roaches began October 23rd and will continue over the next several months.
• In the near future traps should be in place for mice and birds.
• Three floor scrubbing machines were recently purchased and are being used in all areas of the kitchen.
• The dishwashing machine water temperature was discussed and Mearse assured the Men’s Advisory Committee that the water temperature will be within code.
• A request has been submitted for a larger and more efficient hand washing station for staff and prisoner cooks.
• It has been agreed that an inmate inspection team will examine the kitchen on designated days to assure that sanitation requirements are met.
There is also a prospective personnel change that could be helpful. Mearse said he hopes to eliminate volunteer “orange” prisoners from kitchen work crews, replacing them with paid positions for North Block inmates.
As for the food itself, there is good news and bad news. The bad news, which isn’t actually new, is that salt and pepper will continue to be absent from sack lunches. The good news is that Mearse says that TVP soy product as a meat substitute will be eliminated. He is examining alterative products, including real meat.
The food manager said that he expects to have most if not all of the recommended changes in place early next year.
