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What was reported as one major factor in 2012 has increased to eight minor ones in 2015. The amount of factors involved are increasing in number, but decreasing in degree. Within the progression of events, an evolution of the incidents and their responses are pronounced. Barnes attested to the good intentions of the management saying the members genuinely care about student safety. Sodexo commented on the recent issue, saying its intention is to increase efforts and respond pro-actively to health policies. The document accentuated the urgency of action with all of the issues being handled immediately. Via a statement issued days after the branding, it was revealed to have failed in terms of cloth and utensil sanitation, food storage, sink repairs and sneeze guards. The difference between this and years prior were the amount of transparency exercised by Sodexo. The most recent 2015 rating included a variety of reasons towards failure. Barnes was no longer employed for Ville Grill in 2014, but explains her empathy because of the difficulty to don gloves between washing hands.
![grille in the ville grille in the ville](https://s3-media0.fl.yelpcdn.com/bphoto/QVOsPhwvmx_V1OsNATkdJg/l.jpg)
Sodexo, the food service provider for the university, resolved the problem and apologized for its staff who were unaware of procedures. The 2014 failure involved factors such as, improper drink storage and hand sanitation between using gloves. Two years later the cycle repeated, with the exception of how they received the grade. U of L dining services responded to the incident saying, “Your health and safety is the primary concern.” A week later the dishwasher was fixed and score of 100% replaced the failing grade. She explains that the dishwasher was not reaching the temperatures necessary to ensure plates were sanitized. Jordan Barnes is a senior who worked at Ville Grill during that time. The 2012 failure was attributed to a dishwasher that didn’t properly sanitize dishes. However, the primary factors to the failing grades have gradually increased over the years. The process of inspection, a branded ‘C’ rating, and remediation within a week has become a cycle for the Ville Grill. Regardless, a plan of action is developing to stall the cycle of ‘C’s. Verder explains that he and the staff utilize strict guidelines and data collection to deter failure. “We felt we had followed our policies and procedures accurately,” he says. Upon receiving both the first and the most recent rating, Matti Verder, Sodexo district manager, expressed his disappointment. However, a ‘C’ placard can be given for inspections with critical violations regardless. The Department of Public Health and Wellness normally determines a grade of 85 or higher an ‘A’. A Business First article revealed some restaurants earning the grade for dented cans, while others were earned for expired dairy and presence of rodents. The score of 86 can range in severity between locations. This is the third C that the Ville Grille has received in the last four years. Problems contributing to the rating included ineffective food storage and sanitation of utensils. A week after the Ville Grill was inspected and received a ‘C’ rating, a re-inspection cleared them with a 100% score.