Kushner Dining Hall Health Grade Raised from C to A Following Inspection
Beren Campus’s Kushner Dining Hall was issued a health inspection grade of A from the New York City Department of Health (NYC Health) Dec. 16, up from a C it had had since at least 2022. The new grade was issued amidst student concerns regarding food quality and hygiene in the Beren’s cafeterias.
NYC Health’s grading system evaluates dining establishments based on their level of adherence to food safety and hygiene standards. Grades are assigned following surprise inspections, with violations categorized by severity.
According to public records from the NYC Health’s ABC Eats database, the December 2024 inspection only recorded two minor violations, primarily related to non-food contact surfaces not being kept clean or properly maintained. This inspection is a significant improvement compared to past inspections, such as one conducted in September of 2022, which flagged improper food storage temperatures, evidence of mice, filth flies and inadequate lighting in food preparation areas.
According to Food Services Manager Sharon Nagar, the most recent inspection was likely prompted by a student or parent complaint. Nagar told The Commentator that the cafeteria passed with “flying colors.”
Although the most recent inspection found none of the severe issues highlighted in previous reports, Beren’s cafeterias, including 215 Lexington’s ‘La Bistro,’ have become a frequent subject of concern among Beren Campus students in recent weeks.
215 Lexington falls under a different health inspection code compared to 245 Lexington, which means the dining hall is inspected regularly but not given an official grade. The dining hall passed its most recent health inspection, according to Nagar.
In early December, sparked by Sarah Arnstein’s (SCW ‘28) efforts to address the issues, a Beren Campus group chat became flooded with reports and photographs of foreign objects, such as pieces of gloves, hair and mold, allegedly found in the food. Shocked by the volume of complaints, Arnstein created an open Google Doc for students to voice their concerns. Within three days, over 148 anonymous claims were posted to the Google document, ranging from bugs allegedly found in food to high meal prices and hours that disadvantage out-of-town students.
“I got food poisoning and spent the following day throwing up for 12 hours straight,” one student wrote on the open document. Another shared: “I’ve gotten food poisoning three times. It’s not right that I have to pay for food that makes me feel sick.” Others claimed to have found “hair”, “plastic”, and “metal shards” in their food.
“When the group chat started spamming, and people were speaking of all the disgusting things they found, I thought, if people are going to be talking about this, but no one’s going to take action, I need to,” Arnstein told The Commentator. Shortly after launching the forum, Arnstein met with the dining services staff to address concerns and propose potential improvements.
The meeting was “positive and productive,” Arnstein said. “We discussed problems we are having, what we can do to fix them, concerns the girls are having, and addressed questions about the sudden switch from a C to an A.”
Arnstein was also given a comprehensive tour of the kitchens, where she observed no noticeable issues. “It really was clean — it didn’t smell bad at all, and it was very organized,” she said.
According to Food Services Campus Manager Moshe Singer, the previous C grade was issued during intersession when the cafeteria was closed and no staff members were present. The violations stemmed from minor issues, such as “dust on a vent, a dented can, or even water on the floor near a sink,” rather than a systemic lack of cleanliness, he told The Commentator.
“It also depends on who the inspector is,” Singer said. “Sometimes they can be very vicious, and they’ll pick on every little thing. It’s not always about dirt; it could be something small … even water on the floor from someone washing lettuce in the sink.”
Singer also denied reports of mold found in the cafeterias. “There’s no way there’s mold in the pasta — we cook it fresh every day or every other day,” he said. “Sometimes, if pesto gets on it, it can give a greenish or mold-like appearance, but it’s not mold.”
The same goes for the bagels, he continued, which are purchased from Stern’s Bakery in Brooklyn. “Sometimes the bakery uses green or blue sprinkles on other baked goods, like cupcakes, and if they’re packed near the bagels, there can be cross-contamination, which makes it look like mold. But these bagels are delivered fresh daily, there is no way it’s mold.”
In response to complaints over small portion sizes not matching their high prices, “We have instructed our staff, and our night manager knows that if students come and say, ‘It’s not enough food for me,’ immediately, we’re adding food — no question asked,” Nagar told The Commentator. “And it’s not because of complaints — it’s something we started at the beginning of the school year.”
She further clarified that the standard portion size for protein is six ounces after cooking, explaining that an eight-ounce raw piece of chicken will shrink to six ounces after being cooked. “This is the standard size in restaurants and food services.” Nagar added.
Regarding student complaints over limited weekend dining hours, Nagar and Singer revealed that previous attempts to stock the ‘Milners’ market in Brookdale residence hall with takeaway options from nearby restaurants, such as Tiberius, were unsuccessful. “No one came,” Singer said. “No customers.”
Still, Singer and Nagar remain open to working with students to develop alternative weekend meal supply options. They are particularly interested in reviving the food service liaison position, which has gone unfilled for the last two years, allowing a student representative to relay feedback and suggestions directly to the dining staff. They are also open to providing tours of the kitchens for any student interested.
“The Department of Dining Services is committed to continually improving the experience for all students,” Nagar told The Commentator. “We are grateful for the feedback shared during last week’s meeting and take all concerns seriously.”
“As part of our ongoing efforts, we’re pleased to share that the Kushner Dining Hall recently received a health grade of A, reflecting our dedication to maintaining high standards of cleanliness and food safety. We will continue to work closely with the student body and dining staff to enhance the overall dining experience, and we appreciate efforts in bringing attention to these important developments.”
Photo Caption: Dinner at 245 Lexington’s Kushner Dining Hall
Photo Credit: Rikki Zagelbaum
