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Speaker 1: Welcome to Stuff you Should Know from how Stuff Works

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Speaker 1: dot Com. Hey, and welcome to the podcast. I'm Josh Clark,

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Speaker 1: There's Charles W Chuck Bryant, and there's Jerry Rowland. Put

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Speaker 1: the three of us in the room together with some

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Speaker 1: raw chicken and some old mop water. You got yourself

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Speaker 1: stuff you should know? So gross, So actually, Chuck, before

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Speaker 1: we get started, we have a very special guest here

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Speaker 1: with us today, our good friend and colleague, Jack O'Brien. Yeah, so,

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Speaker 1: first of all, say hello Jack, Hi, guys, thanks for

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Speaker 1: having me. Sure, as as a little means of set

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Speaker 1: up here, we want to let everyone know what how

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Speaker 1: this kind of came about. We are expanding our podcast network,

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Speaker 1: which is great and fun and awesome for everyone here.

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Speaker 1: And um, one of the super cool things that happened

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Speaker 1: is is uh, our our boss or company owner said, hey,

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Speaker 1: guess what we have just got Jack O'Brien away from

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Speaker 1: Cracked dot com to come over to our network to

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Speaker 1: kind of launch the comedy wing of our network. And um,

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Speaker 1: I think that the people need to hear about your

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Speaker 1: first efforts here a show that I think is great

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Speaker 1: called and it's quite a challenge to but tell everyone

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Speaker 1: about the Daily Zeitgeist. Right, So the Daily Zeitgeist is

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Speaker 1: a daily news, uh pop culture podcast. Basically we're trying

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Speaker 1: to uh get a take a sample of what's going

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Speaker 1: on in the big kind of national cultural unconscious. So

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Speaker 1: we talked about news, we talked about pop culture. Uh,

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Speaker 1: we discussed things like that. We've look at tabloids because

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Speaker 1: those are news sources that more Americans see than just

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Speaker 1: about any others since everybody needs to buy milk. So yeah,

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Speaker 1: that's that's the sort of stuff we look at as

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Speaker 1: well as, you know, the actual news. And like Jack,

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Speaker 1: you said something that I think probably past a few

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Speaker 1: people by this is daily like Monday through Friday. You

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Speaker 1: guys research and record and release a new podcast Monday

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Speaker 1: through Friday. Right, that's what we do. It's actually been

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Speaker 1: fun and I think we're kind of hitting our stride

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Speaker 1: getting into a bit of a rhythm. But uh yeah,

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Speaker 1: it's uh, it's just a lot of fun to kind

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Speaker 1: of I get to read really interesting ideas and really

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Speaker 1: interesting news articles and talk about them every day. So

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Speaker 1: I couldn't ask for a more fun job. So, um,

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Speaker 1: where can everybody find this? Jack? Where's the Daily Zeitgeist? Well,

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Speaker 1: if you know how to spell zeitgeist. You can uh

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Speaker 1: search the Daily Zeitguy on just about any podcasting application. Uh,

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Speaker 1: I would recommend Apple podcasts. Uh, just the Daily and

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Speaker 1: then type in Z and we should pop up and

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Speaker 1: you you guys send a five dollar bill to each

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Speaker 1: new subscriber for limited time, right, that's correct, every single

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Speaker 1: one of them. Cool. Yeah, very limited time, very limited.

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Speaker 1: We want to wish you an official welcome to the family.

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Speaker 1: We you came to atlant and we hung out something

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Speaker 1: and then we met briefly out in l A at

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Speaker 1: that podcast conference. But it's just really awesome to have

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Speaker 1: you guys aboard and I look forward to see what

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Speaker 1: else comes out of the comedy Wing here. Appreciate I

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Speaker 1: guess thanks for coming on, Jack, thanks for having me.

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Speaker 1: Lifelong dream, long time listener, first time caller, see Jack.

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Speaker 1: But all right, man, well let's get on with the episode. So, Chuck,

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Speaker 1: have you ever like been to a restaurant and seen

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Speaker 1: something that you weren't supposed to see and been like,

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Speaker 1: I just ate here. I used to work at restaurants,

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Speaker 1: as you know, and uh, you know, some of them

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Speaker 1: are pretty gross. I worked at a couple of myself

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Speaker 1: and I never saw anything that was like this is wrong,

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Speaker 1: but it I realized over the years that that I'm

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Speaker 1: in the minority in that sense. Dude. My first job

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Speaker 1: as a as a bus boy, that was when I

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Speaker 1: saw some of the most horrific things in my life,

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Speaker 1: mainly because they had Oh man, it was the people

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Speaker 1: that worked there. They were dirty folks. They were dirty folks,

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Speaker 1: and they were just um. They were people that didn't

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Speaker 1: care about their own personal health and hygiene or in

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Speaker 1: any way. It was all gross, gross. Gross. I saw

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Speaker 1: a guy one time, should I even say this, yes, please, dish,

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Speaker 1: and you're talking about kids working in the kitchen that

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Speaker 1: are gross, like drop high school dropouts, and hey, I'm

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Speaker 1: not knocking you. If you dropped out of high school,

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Speaker 1: go get that G E D and and keep at it.

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Speaker 1: But these were not those people. They couldn't they couldn't

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Speaker 1: even spell G E D. They're like, I didn't get

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Speaker 1: my kid. Yeah, So these people, they were gross people.

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Speaker 1: And I was thirteen and I couldn't speak up. I

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Speaker 1: didn't know, like, I'm not gonna go to the owner

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Speaker 1: of the restaurant at thirteen because he didn't care. But

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Speaker 1: I saw one of these dishwashers go into a walk

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Speaker 1: in cooler, and he was so mad about the schedule

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Speaker 1: that they put him on. He took the lid off

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Speaker 1: of a big, you know, fifteen gallon pot of Brunswick

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Speaker 1: stew and he put his his shoed foot and leg

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Speaker 1: into it all the way to the bottom and then

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Speaker 1: took it back out. And let me tell you, man,

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Speaker 1: those shoes. I've never had more disgusting clothing in my

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Speaker 1: life than the clothes that I worked in at a

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Speaker 1: barbecue restaurant. I know. They're like the whole reason box

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Speaker 1: are in business is because it's the only thing that

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Speaker 1: won't slide across the greasy during the floor of every

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Speaker 1: single restaurant in every single city in the entire world.

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Speaker 1: Everything about that job was disgusting. They would drop meat

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Speaker 1: on the ground and say good catch and laugh and

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Speaker 1: then pick it up off the floor. It was like

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Speaker 1: it was like Upton Sinclair's uh the Jungle, the Jungle,

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Speaker 1: like right before my little thirteen year old lines I

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Speaker 1: grew up on that job. In many many ways, the

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Speaker 1: only way that it could have been more like the

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Speaker 1: Jungle is if somebody actually died in the Brunswick stew

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Speaker 1: and they just kept him in there. It was so foul. Dude,

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Speaker 1: that's growdy. Man. You don't even know what our restaurant

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Speaker 1: inspection score was. I didn't even I saw nothing like

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Speaker 1: that at the restaurants I worked out. I worked at

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Speaker 1: a handful of them, nothing like that. Yeah, I worked

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Speaker 1: at a bunch more and it was nothing like that.

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Speaker 1: This was so that was the worst of the worst.

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Speaker 1: Oh my god, they're all burning in hell now. So

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Speaker 1: I drove by that place the other day on the

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Speaker 1: way to Emily's parents and in a different route. And

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Speaker 1: now it's like a cheat cheese a title max okay,

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Speaker 1: which I don't even know what that is. You com

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Speaker 1: pall in your car title there for extremely exorbitant interest rates.

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Speaker 1: Got what were the ghosts of of redknecks passed dwell

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Speaker 1: within those floors? Wow? Man, was the barbecue any good?

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Speaker 1: I guess it's a moot point, right? I still ate there,

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Speaker 1: Oh dude? After the shoe thing, Yeah, man, I didn't.

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Speaker 1: I was a kid. I didn't know. I mean, I

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Speaker 1: didn't have brunsicks due that day wherever. Again, I don't know.

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Speaker 1: I just I didn't know any better. I was dumb.

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Speaker 1: You ate the Brunswick stew checked in. I got a

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Speaker 1: lot smarter after that. Well, um, again, I've never seen

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Speaker 1: anything in person, but I have I've been on the

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Speaker 1: internet and seeing things like that guy who pete in

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Speaker 1: the coffee apparently every day, but I think that was

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Speaker 1: at an office, not a restaurant. There's like this um

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Speaker 1: laundry list of fingers being found in food. I saw

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Speaker 1: an article I think on like MPR something and it

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Speaker 1: was like just basically the top five times fingers were

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Speaker 1: found in food at restaurants and it happens a lot. Yeah,

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Speaker 1: just quickly, I should say that there. I feel bad

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Speaker 1: for a restaurant owners sometimes, especially at places like that

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Speaker 1: that it's not like some nice kind of place in town.

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Speaker 1: You can do all you can do, but you still

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Speaker 1: can't account for some little jerk employee that's mad about something,

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Speaker 1: that wants to spit in someone's food on camera. You

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Speaker 1: know you can't just you can't watch everyone the time.

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Speaker 1: And that's usually what is a case like that, Like

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Speaker 1: this dumb dishwasher kid, he just goes in the walk

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Speaker 1: ins is watch this right, and there's there's I saw,

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Speaker 1: um like there's a case to be made then for

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Speaker 1: not hiring young people. Yeah, you hire people who have

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Speaker 1: like built a a background for themselves, like a career

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Speaker 1: for themselves. Alright, those are called good restaurants. That's the difference. Yeah,

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Speaker 1: I guess that is the difference. So in a sense

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Speaker 1: that it's very much the owner's fault for being a

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Speaker 1: cheap bastard and hiring people who put their shoed foot

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Speaker 1: in the Brunswick stew Um. Okay, So my point is this, chuck,

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Speaker 1: that the shoed foot fingers in the and and at rbs,

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Speaker 1: like all these little things that that are just horrible

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Speaker 1: and horrific and disgusting would be vastly worse and vastly

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Speaker 1: more frequent were it not for a lone group of people,

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Speaker 1: the thin blue line between us and utter chaos when

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Speaker 1: it comes to restaurants. The Health inspector, Yeah, this was

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Speaker 1: I'm so excited about this episode. Yeah, it's gonna be

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Speaker 1: a good one. Man, Like, I don't know when you

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Speaker 1: send it over, I was like, all right, but then

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Speaker 1: I started reading and it was interesting and awesome and

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Speaker 1: there's history to it. Yeah, and one of these consumer

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Speaker 1: advocacy shows that we loved to do. Uh, we're doing

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Speaker 1: our little a rough nat or impression. Man, I love

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Speaker 1: that guy. He's the tops. So restaurant health inspectors are

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Speaker 1: something of a newish invention. They're certainly not really old, UM,

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Speaker 1: because at least in the United States, it wasn't until

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Speaker 1: that book you mentioned, The Jungle was published that people

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Speaker 1: like really sat up and took notice, and Congress acted

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Speaker 1: almost immediately past the Pure Food and Drug Act the

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Speaker 1: next year. That's the impact that ups in Sinclair's The

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Speaker 1: Jungle had, Yeah, rightfully so. And in the book, I mean,

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Speaker 1: he went undercover. He was a muckraking journalists and God

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Speaker 1: bless him, and he went undercovered to basically just take

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Speaker 1: notes on all the horrible things he saw in the

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Speaker 1: in the meatpacking industry and slaughter houses, and he chronicled

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Speaker 1: all the inhumane things that he saw and the way

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Speaker 1: the animals are treated. But he also saw that in

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Speaker 1: humane ways the workers were treated. But this, his book

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Speaker 1: had this impact and UM and Congress actually acted and

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Speaker 1: they created the Pure Food and Drug Act. And one

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Speaker 1: of the things that came out of that was UM

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Speaker 1: what came to be known as the Food Code. And

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Speaker 1: the Food Code is basically like, here are the things

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Speaker 1: that you should be doing in your restaurant to prevent

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Speaker 1: from running a foul of the law or um creating

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Speaker 1: food borne illnesses. Yeah, and like previous to the states

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Speaker 1: were kind of taking care of their own health issues

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Speaker 1: as best they could on their own. But then when

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Speaker 1: when that book came out, people were like, wait a minute,

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Speaker 1: their shipping meat across state line. So the states aren't

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Speaker 1: taking care of it themselves. This meat is going out everywhere. Uh.

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Speaker 1: So it became a federal a federal thing to be regulated,

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Speaker 1: and they made a federal case what they did, and

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Speaker 1: along with the Pure Food and Drug Act, very importantly,

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Speaker 1: the Federal Meetings Action Act was passed in that same year.

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Speaker 1: And um, because I think everyone, I mean even back then,

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Speaker 1: like if you're grossed out in six then, uh, they

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Speaker 1: weren't as sensitive as we are today. So there was

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Speaker 1: some gnarly stuff going on. Dude, a guy falling into

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Speaker 1: like a hot dog grinder. Come on. So the food code, um,

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Speaker 1: the early food code that is was was sort of

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Speaker 1: the kind of the same stuff that we see today generally. Um,

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Speaker 1: we have refined everything over the years with science as

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Speaker 1: to what's truly dangerous and not and how it gets dangerous.

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Speaker 1: But even back then they were concerned about like proper

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Speaker 1: meat storage and food storage, and temperatures of things, and

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Speaker 1: the hygiene of employees and and the premises themselves. Yeah,

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Speaker 1: because you know, basically what constitutes good practices hasn't changed

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Speaker 1: all that much. But to to respond to changes that

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Speaker 1: do come about, um, that do change best practices or

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Speaker 1: our understanding of the science of like food board, nillessis

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Speaker 1: the the food Code was republished every year starting in

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Speaker 1: every two years they updated it and republished it. Uh,

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Speaker 1: and then in two thousand and one they moved it

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Speaker 1: to four years. But that that to me is like that, friends,

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Speaker 1: is the reason we pay taxes, so that there are

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Speaker 1: people who are going around finding out the most cutting

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Speaker 1: edge understanding of how we get sick from foods at restaurants,

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Speaker 1: and then also finding out the exact ways to prevent

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Speaker 1: this from happening, publishing it into a book, and distributing

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Speaker 1: it to the states who then put it into practice.

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Speaker 1: It takes money to do this kind of thing, but

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Speaker 1: that's why we pay taxes. And the next time somebody

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Speaker 1: tells you that they don't care about government regulations and

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Speaker 1: that we live in a n any state. You remind

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Speaker 1: them of what it would be like if they ate

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Speaker 1: out at a restaurant without this kind of stuff. Those people,

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Speaker 1: we don't need regulating stuff, all right, sir, Then you

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Speaker 1: will be eating eyeball. Right, you'll be eating human eyeball

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Speaker 1: in your next Frankfurter. I will feed it to you myself. Uh. So,

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Speaker 1: the food Code today, just like the very first one

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Speaker 1: back in UH, is voluntary. UM. It is not federal law.

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Speaker 1: It is still up to those states to go out

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Speaker 1: and write their own rules. It aligns generally with the

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Speaker 1: federal regulations and what the FDA recommends. UH. And then

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Speaker 1: it gets a little more confusing because when it comes

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Speaker 1: down to actual restaurant inspections, there is no federal or

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Speaker 1: state inspector that comes in there. It's the city or

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Speaker 1: the county who's going to be carrying this out, and

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Speaker 1: they work with the state and then in turn the

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Speaker 1: federal government to kind of all be on the same page. Right. Yeah.

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Speaker 1: I think it's almost kind of like the government's the

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Speaker 1: one who has the funding to go actually look around

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Speaker 1: and survey and find the science and put these best

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Speaker 1: practices out. But it's the county or the city where

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Speaker 1: the where the the rubber meets the road the shoe,

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Speaker 1: the shoe meets the pavement, more like where the shoe

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Speaker 1: meets the Brunswick stew. That's so right, and not the

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Speaker 1: Brunswick stew. That's like one of the best things I

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Speaker 1: had at Barbecuh. Let's take a break, shall we. I'm

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Speaker 1: gonna go brush my tongue with a toothbrush, okay, and

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Speaker 1: I'll be right back. All right, okay, and we're back

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Speaker 1: and chuck. Let me smell your breath. How's that? Man?

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Speaker 1: That's nice? Streen? Yeah, if I do detectives at Tom's

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Speaker 1: toothpaste you used no, okay, what toothpaste do you use?

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Speaker 1: I use Uh, I'm using Crest right now? Which one

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Speaker 1: the orange one? No? Yeah? So the the the color

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Speaker 1: of the packaging is orange. But the type of mint

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Speaker 1: it's like called citrus mint. But you would never if

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Speaker 1: you didn't see that, you wouldn't be like, oh, this

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Speaker 1: is citrus mint. It's just its own type of very

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Speaker 1: pleasant mint flavor sensation. Yeah. I just used the regular uh,

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Speaker 1: not not the white, but I think it's like the

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Speaker 1: blue crests right now. And pro health I think, yeah, yeah,

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Speaker 1: pro health. And then a dude, use the listerine. Now.

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Speaker 1: I've been on that for a solid couple of years

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Speaker 1: because it's six and one six benefits in one. Why

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Speaker 1: are we talking about this? I don't know. Man, we're

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Speaker 1: not even getting paid for that. Maybe mine is Maybe

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Speaker 1: mine is Aqua Fresh. It's either Aqua Fresh or Crest,

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Speaker 1: which everyone makes. Citrus. Man, that's what I used. But

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Speaker 1: do you remember aim? Oh? Yeah, what was that? So

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Speaker 1: that stuff? I think it's still around. It actually doesn't

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Speaker 1: do anything as far as brushing your teeth goes, as

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Speaker 1: far as toothpaste goes. But remember it came out in

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Speaker 1: three different colors like green, red, and white, and it

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Speaker 1: was just pretty. But it's bad toothpaste. I don't I'm

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Speaker 1: not a big fan of it, but I love looking

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Speaker 1: at it. How about that? I remember that? All right?

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Speaker 1: So back to food inspection, now that our mouths are clean. Uh.

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Speaker 1: There are usually three kinds of food safety inspections. You

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Speaker 1: got you got your rag. The one that's done in

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Speaker 1: the rag, it's known as a routine inspection, and that's

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Speaker 1: the one where they come in. Might be every six months,

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Speaker 1: might be every year and a half or so, depending

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Speaker 1: on some stuff. We'll get to here in a bit.

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Speaker 1: And that's the one where you go in and you

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Speaker 1: just see the thing on the wall that gives it

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Speaker 1: the score. That's the one where you're working in the

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Speaker 1: restaurant hunt and the and the owner and the manager

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Speaker 1: freak out. They're like, oh God, no, no, they do

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Speaker 1: the second they walked through the door. Although I will

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Speaker 1: say in New Jersey, where I worked at the store

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Speaker 1: in basking Ridge, New Jersey, we were always great and

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Speaker 1: they took it really seriously. Every time the inspector came by,

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Speaker 1: they were like, come on in, and that's the way

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Speaker 1: it should be. A big shout out to the store

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Speaker 1: in basking Ridge, New Jersey. Way to go to the store.

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Speaker 1: That place is great and that's how. And they had

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Speaker 1: a restaurant group and they have like six restaurants and

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Speaker 1: they're all done the right way. I don't think you

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Speaker 1: could really have a restaurant group without approaching food inspection

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Speaker 1: and health standards in that way too. Yeah, I mean

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Speaker 1: it's just dumb, not too and from what I saw too.

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Speaker 1: Um we also kind of did you read that mental

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Speaker 1: fass article I sent? Yeah, So one of the things

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Speaker 1: it's called twelve Secrets of restaurant health inspectors. One of

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Speaker 1: the things they point out is that usually the bigger

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Speaker 1: the chain, So whether it's a restaurant group on up

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Speaker 1: to a global chain like you know, like one of

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Speaker 1: those guys oh wow cheeks, but um, you're probably going

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Speaker 1: to see something close to a hundred every time. And

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Speaker 1: the reason why is because they have a lot of

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Speaker 1: skin in the game. They have a lot to lose,

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Speaker 1: right if, like they pointed out with Chipotle, like there

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Speaker 1: were one or two locations of Chipotle's where um that

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Speaker 1: some bad cilanto got some people sick with the cool I,

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Speaker 1: but all Chipotle suffered as a result of people just

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Speaker 1: stopped going. They lost hundreds of millions of dollars and

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Speaker 1: um came probably pretty close to to going under there

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Speaker 1: for a little while. And I think they're still definitely

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Speaker 1: calling their way out from under it. So they don't

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Speaker 1: just rely on state, county, or city health inspectors. They

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Speaker 1: do their own. They hire their own third parties to

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Speaker 1: come in and and carry out health inspections much more

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Speaker 1: frequently than the government's doing, just to make sure that

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Speaker 1: they're up to standards. Yeah, so your your local fast

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Speaker 1: food chain is more likely to be super clean than

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Speaker 1: the mom and pop and in theory, but in my opinion,

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Speaker 1: you're also more likely going to find the kid in

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Speaker 1: the kitchen that goes, hey watch this. Yeah. Yeah, it's

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Speaker 1: definitely trade off, and that's that's it. Yeah, because it's

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Speaker 1: definitely not to say that, you know, mom and pop

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Speaker 1: places are are inherently unstafe. If it's a family business,

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Speaker 1: you're you have just as much skin in the game

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Speaker 1: as a global global restaurant chain because this is your

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Speaker 1: family's livelihood. So yeah, you're gonna take it seriously. So

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Speaker 1: getting back. The other two types of inspections real quick,

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Speaker 1: besides the routine are the follow up um investigation where

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Speaker 1: they do say like, all right, you need to fix

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Speaker 1: these things. I'll be back next Thursday, UM, or I'll

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Speaker 1: be back tomorrow depending on what's going on, or I'll

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Speaker 1: shut down your restaurant while you fix the stuff it's

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Speaker 1: so bad. Uh. And then their inspections that are triggered

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Speaker 1: by a consumer complaints. Yes, that's the one where they like, um,

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Speaker 1: use the bat signal, but instead of a bad it's

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Speaker 1: like a fork in the sky and then the restaurant

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Speaker 1: inspector swoops in. It's like I'm here. I'm here. Everybod

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Speaker 1: aretady calm down. Yeah. So I mentioned that people restaurants

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Speaker 1: will be inspected maybe every six months, maybe every year

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Speaker 1: a year and a half. They are. It's not willy nilly.

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Speaker 1: They are assessed a risk factor as an establishment by

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Speaker 1: the county or or the you know, whatever local municipality

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Speaker 1: is carrying this out. And that has to do with

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Speaker 1: a bunch of things. Um. Sometimes it's the kind of food.

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Speaker 1: Like if you're serving sushi, you might get inspected a

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Speaker 1: little more sushi shushi because you're serving raw fish. I

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Speaker 1: didn't say sushi that done, shushi that done today. No, no,

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Speaker 1: oh no, that's steep rule. Steep rule. I thought you.

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Speaker 1: I thought it was my tooth. Um. Or if you're

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Speaker 1: cooking meat or whatever, raw meat, you might get inspected

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Speaker 1: a little more than a deli that just has you know,

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Speaker 1: pre prepared meats and foods. Yeah like that. Those cold

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Speaker 1: cuts are already cooked. It's not like you're they're serving

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Speaker 1: you raw turkey slices like it's already cooked. They're just

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Speaker 1: putting it together onto a sandwich. That's a low risk

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Speaker 1: um restaurant comparatively speaking. Yeah, you know, always gets me,

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Speaker 1: even though I love a euro is when I see

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Speaker 1: the see the thing on the spit next to the

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Speaker 1: heat lamp rotating around right, I always just think, how

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Speaker 1: how safe is that? I would guess if it's operating

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Speaker 1: in the United States? Safe safe enough. That's the whole

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Speaker 1: point of restaurant inspectors, so that you don't have to

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Speaker 1: ask that question. That you can look at that and say,

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Speaker 1: somebody who knows what they're doing has inspected that and

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Speaker 1: determined that that is not a threat to my health.

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Speaker 1: Maybe it just creeps me out to look at it. No,

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Speaker 1: I'm with you, I understand. I also want to say,

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Speaker 1: there are some places where you go in and you're like,

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Speaker 1: this is clearly in violation of some health codes. I

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Speaker 1: have no idea how this place is allowed to stay

385
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Speaker 1: like this, but it's still worth it. And I would

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Speaker 1: direct you to Ann's, A's ghetto burger right by your house. Yeah,

387
00:22:57,600 --> 00:22:59,679
Speaker 1: that's just down the street. Yes, have you have you

388
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Speaker 1: had one? I've never had an ans because I thought

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Speaker 1: that she left and it closed. But it's still going.

390
00:23:05,920 --> 00:23:08,320
Speaker 1: Is she's still running it? You know? I don't know.

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Speaker 1: She she had been threatening to like retire for twenty years.

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Speaker 1: Or something. But I knew she wanted to get balled

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Speaker 1: out and didn't want to just close it down, So

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Speaker 1: hopefully she was able to retire. That's that's my hope.

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Speaker 1: But is the Wall Street Journal said it was I

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Speaker 1: think maybe the best hamburger in the United States? The

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Speaker 1: Wall Street Journal ain't lyon. You know, yes, but if

398
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Speaker 1: you go there, that's like decades worth of Greece just

399
00:23:33,240 --> 00:23:36,960
Speaker 1: on the event around the or the backsplash, like the

400
00:23:36,960 --> 00:23:41,120
Speaker 1: stainless steel backsplash or whatever splatter guard behind the griddle,

401
00:23:41,760 --> 00:23:44,119
Speaker 1: and you're like, just how does she how did she

402
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Speaker 1: get away with that? And then you take a bite

403
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Speaker 1: of it, and you're like, oh, because it matters not

404
00:23:49,080 --> 00:23:52,800
Speaker 1: at all compared to this burger. Uh, well, maybe she

405
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Speaker 1: is compliant, because that is the second risk factor involved

406
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Speaker 1: with how often you're gonna get inspected, which is it,

407
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Speaker 1: do you have a list of complaints or a record

408
00:24:03,600 --> 00:24:06,200
Speaker 1: of violations on your record, then you're gonna be on

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Speaker 1: their frequent visitor list, right, you know? Yeah? Yeah, And

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Speaker 1: especially if you've ever been the source of a food

411
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Speaker 1: born illness, you're on your on your you're a high

412
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Speaker 1: risk automatically probably permanently. Yeah, I would think so, and

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Speaker 1: depending on where you are, you know, like you're gonna

414
00:24:22,760 --> 00:24:26,560
Speaker 1: get lots of visits after that. Like that's probably aside

415
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Speaker 1: from maybe people getting shot in your restaurant, a food

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00:24:32,000 --> 00:24:34,359
Speaker 1: boarding illness is probably the worst thing that can happen

417
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Speaker 1: in your restaurant, I would guess, um, and you know,

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Speaker 1: whether you're a new restaurant, well, if you're a new

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Speaker 1: restaurant in particular, I should say I think the standard

420
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Speaker 1: is is that depending on where you fall as far

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Speaker 1: as what kind of restaurant you are, whether you're a

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Speaker 1: deli serving cold cuts or a sushi place serving raw seafood,

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Speaker 1: you're assigned like an initial risk assessment, and then depending

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Speaker 1: on that risk assessment, if you're a sushi place, say

425
00:25:04,080 --> 00:25:06,760
Speaker 1: they're gonna come visit every three months for the first year,

426
00:25:07,400 --> 00:25:11,360
Speaker 1: or if you're a deli, they might come once every

427
00:25:11,440 --> 00:25:15,840
Speaker 1: year and a half. And then depending on how you

428
00:25:15,920 --> 00:25:20,520
Speaker 1: perform in those inspections, those regular routine inspections that are

429
00:25:20,560 --> 00:25:23,800
Speaker 1: basically predetermined by the type of restaurant you are, that

430
00:25:23,800 --> 00:25:27,160
Speaker 1: that schedule can either diminish or increase. So let's say

431
00:25:27,160 --> 00:25:31,440
Speaker 1: that deli is found to be in violation pretty frequently

432
00:25:31,760 --> 00:25:35,080
Speaker 1: every eighteen months, they're gonna start getting inspected every twelve

433
00:25:35,119 --> 00:25:37,840
Speaker 1: months or every six months. Where that sushi place that's

434
00:25:37,880 --> 00:25:40,679
Speaker 1: getting inspected every three months or six months. If if

435
00:25:40,720 --> 00:25:44,760
Speaker 1: it's just painfully obvious that they are top notch pros

436
00:25:44,760 --> 00:25:47,200
Speaker 1: who are taking this quite seriously and never get caught

437
00:25:47,240 --> 00:25:49,719
Speaker 1: for anything, then that three or six months may end

438
00:25:49,800 --> 00:25:53,800
Speaker 1: up turning into a year. Who knows. Yeah, you may

439
00:25:53,840 --> 00:25:57,000
Speaker 1: have heard reports on the news too that UM food

440
00:25:57,000 --> 00:26:01,280
Speaker 1: inspectors have racist policies where they will go after ethnic

441
00:26:01,359 --> 00:26:04,680
Speaker 1: restaurants more often. No, I hadn't heard that, is that right? Yeah,

442
00:26:04,720 --> 00:26:07,600
Speaker 1: I've seen I've seen reports on stuff like that that

443
00:26:07,640 --> 00:26:10,040
Speaker 1: they get inspected more frequently if you're like, have an

444
00:26:10,040 --> 00:26:13,560
Speaker 1: ethnic restaurant, that's pretty rotten. But there is a food

445
00:26:13,560 --> 00:26:16,919
Speaker 1: safety expert at North Carolina State named Ben Chapman that

446
00:26:16,920 --> 00:26:19,800
Speaker 1: says there's really no data to back that up. He said,

447
00:26:19,840 --> 00:26:24,439
Speaker 1: but there could be biases through consumer complaint systems. Uh.

448
00:26:24,720 --> 00:26:28,640
Speaker 1: And they did a sort of just a a snapshot

449
00:26:29,160 --> 00:26:33,440
Speaker 1: from Yelp reviews, which say what you want about Yelp reviews,

450
00:26:33,800 --> 00:26:38,480
Speaker 1: they're pretty much the worst thing ever, right, But if

451
00:26:38,480 --> 00:26:41,600
Speaker 1: you look at Yelp reviews, you do a search for

452
00:26:41,680 --> 00:26:44,960
Speaker 1: food poisoning, and close to seventy of the time they

453
00:26:44,960 --> 00:26:48,639
Speaker 1: were ethnic restaurants where people complained about food poisoning. So

454
00:26:48,880 --> 00:26:52,000
Speaker 1: I see, this food is weird. It is possible recognize

455
00:26:52,000 --> 00:26:55,040
Speaker 1: it that some bias comes in through that. But that

456
00:26:55,119 --> 00:26:58,199
Speaker 1: makes sense. Then chuck like if if if yelp is

457
00:26:58,520 --> 00:27:02,880
Speaker 1: um a proxy for the number of times somebody might

458
00:27:03,040 --> 00:27:07,359
Speaker 1: call in um a complaint. That's one of the ways

459
00:27:07,400 --> 00:27:09,720
Speaker 1: that the food inspector goes out to inspect a restaurant

460
00:27:09,760 --> 00:27:11,879
Speaker 1: is when somebody the public, said, you know, calls and

461
00:27:11,920 --> 00:27:16,479
Speaker 1: says something or complaints. UM. So I mean that that

462
00:27:16,520 --> 00:27:20,240
Speaker 1: makes utter, in complete sense. Um, have you ever called

463
00:27:20,280 --> 00:27:22,040
Speaker 1: and complained about a restaurant? Have you ever called the

464
00:27:22,040 --> 00:27:25,800
Speaker 1: health department? I never have either, and they're actually after

465
00:27:25,920 --> 00:27:29,440
Speaker 1: researching this article, I was like, there, I can think

466
00:27:29,480 --> 00:27:31,080
Speaker 1: of it. At least one time when I could have

467
00:27:31,480 --> 00:27:36,040
Speaker 1: and should have called just got undercooked chicken and um,

468
00:27:36,119 --> 00:27:38,320
Speaker 1: you mean I both got very sick for like the

469
00:27:38,359 --> 00:27:42,280
Speaker 1: whole weekend, and I kept calling this place like like,

470
00:27:42,320 --> 00:27:43,720
Speaker 1: what are you guys gonna do about? Is you have

471
00:27:43,760 --> 00:27:47,439
Speaker 1: to do something? And um, they just got less and

472
00:27:47,520 --> 00:27:50,439
Speaker 1: less interested the more frequently I called him by the

473
00:27:50,880 --> 00:27:53,320
Speaker 1: by like the fourth or fifth time, was like, we're

474
00:27:53,320 --> 00:27:55,720
Speaker 1: still suffering. I just wanted to let you know we're

475
00:27:55,840 --> 00:27:59,439
Speaker 1: laying around throwing up. And they didn't do anything about it.

476
00:28:00,200 --> 00:28:04,120
Speaker 1: There was no, um, we're sorry that that. I think

477
00:28:04,160 --> 00:28:06,400
Speaker 1: they actually didn't believe me. Maybe, But now that I've

478
00:28:06,400 --> 00:28:08,320
Speaker 1: read this, so I'm like, I totally should have called

479
00:28:08,359 --> 00:28:11,520
Speaker 1: the health department on those guys. It was in Atlanta,

480
00:28:11,760 --> 00:28:14,600
Speaker 1: I think I remember that. Actually we got so we

481
00:28:14,600 --> 00:28:19,720
Speaker 1: were sick for an entire week, yes, right across from

482
00:28:20,000 --> 00:28:23,920
Speaker 1: where we used to work actually, and they could not

483
00:28:24,040 --> 00:28:26,719
Speaker 1: have cared less. And that's what ticked me off. Oh

484
00:28:26,760 --> 00:28:29,200
Speaker 1: you were calling the restaurant over, yes, yeah, yeah, yeah,

485
00:28:29,240 --> 00:28:31,760
Speaker 1: I thought you called the health inspector over. But now

486
00:28:31,960 --> 00:28:34,040
Speaker 1: now I'm like, why wouldn't Why didn't we just call

487
00:28:34,119 --> 00:28:36,760
Speaker 1: it health inspector? Now I would call for sure, now

488
00:28:36,760 --> 00:28:41,000
Speaker 1: that I've done this research, because it's not like like

489
00:28:41,080 --> 00:28:44,360
Speaker 1: what you're doing is helping other people from from the before,

490
00:28:44,560 --> 00:28:47,440
Speaker 1: from the same fate befalling. Yeah, you're not being a rat, right,

491
00:28:49,040 --> 00:28:51,280
Speaker 1: which is another thing that health inspectors look out for.

492
00:28:52,040 --> 00:28:54,000
Speaker 1: All right, well let's talk about that. When you when

493
00:28:55,240 --> 00:28:58,480
Speaker 1: this is how that this goes down. They're unannounced visits.

494
00:28:58,520 --> 00:29:02,600
Speaker 1: Like I said, so I've worked at UM. I've worked

495
00:29:02,600 --> 00:29:05,480
Speaker 1: it I don't know, like probably four or five places

496
00:29:05,480 --> 00:29:08,440
Speaker 1: over the years, and two of them were pretty bad.

497
00:29:08,920 --> 00:29:10,960
Speaker 1: The aforementioned barbecue place and then where I worked in

498
00:29:11,000 --> 00:29:14,640
Speaker 1: college wasn't terrible, but it wasn't great. It was a

499
00:29:14,680 --> 00:29:20,960
Speaker 1: typical like college town Mexican joint UM, but it wasn't

500
00:29:21,000 --> 00:29:23,440
Speaker 1: like the super professional other restaurants that I've worked at.

501
00:29:23,880 --> 00:29:27,160
Speaker 1: But in those first two places, I remember when the

502
00:29:27,320 --> 00:29:31,040
Speaker 1: restaurant inspector walked through the door, a panic set in. UH.

503
00:29:31,120 --> 00:29:34,760
Speaker 1: Invariably the one of the like the GM or whoever

504
00:29:34,800 --> 00:29:39,560
Speaker 1: the manager was, would immediately confront UH in a nice

505
00:29:39,680 --> 00:29:43,640
Speaker 1: not confront but greet the person and send you know,

506
00:29:43,880 --> 00:29:46,920
Speaker 1: the understanding was someone go back to the kitchen and

507
00:29:46,960 --> 00:29:50,760
Speaker 1: tell everyone that the inspector is here. And judging from

508
00:29:50,760 --> 00:29:54,120
Speaker 1: that Mental Floss article you sent, that's exactly how it works.

509
00:29:54,200 --> 00:29:56,560
Speaker 1: And for that reason, the very first thing a good

510
00:29:56,600 --> 00:29:59,760
Speaker 1: health inspector does is kind of barged through there and

511
00:29:59,800 --> 00:30:03,200
Speaker 1: say I'm going straight into the kitchen right the second right,

512
00:30:03,200 --> 00:30:05,840
Speaker 1: because they know what's going on, right, that's they have

513
00:30:06,000 --> 00:30:09,280
Speaker 1: to or else a whole bunch of violations get covered

514
00:30:09,320 --> 00:30:12,920
Speaker 1: up really quickly, very quickly, And so in that mental

515
00:30:12,920 --> 00:30:15,440
Speaker 1: Flass article, basically they said they needed to do like

516
00:30:15,560 --> 00:30:19,720
Speaker 1: a a brisk like run walk through the kitchen as

517
00:30:19,720 --> 00:30:25,040
Speaker 1: fast as they could. But it's also you you scals,

518
00:30:25,120 --> 00:30:27,400
Speaker 1: like what do you do and like just stand there

519
00:30:27,440 --> 00:30:29,400
Speaker 1: and freeze. That's what they should do, is be like

520
00:30:29,440 --> 00:30:32,960
Speaker 1: everybody phrase and then like have their finger and thumb

521
00:30:32,960 --> 00:30:35,200
Speaker 1: in the shape of a gun because I don't think

522
00:30:35,240 --> 00:30:37,800
Speaker 1: they're allowed to actually carry guns. Well, this one health

523
00:30:37,800 --> 00:30:39,720
Speaker 1: inspector in the Mental Flass things said, we want to

524
00:30:39,720 --> 00:30:42,440
Speaker 1: see the things that won't be there in another three

525
00:30:42,440 --> 00:30:46,680
Speaker 1: to four minutes. But that's the thing. But I mean

526
00:30:46,680 --> 00:30:49,600
Speaker 1: it could be anything like there's there's like, um, if

527
00:30:49,680 --> 00:30:52,960
Speaker 1: you are sitting there making food and you have like

528
00:30:53,000 --> 00:30:57,560
Speaker 1: a cup of coke, right, you're not supposed to have

529
00:30:57,640 --> 00:30:59,800
Speaker 1: that there or in your cell phone in the kitchen.

530
00:31:00,000 --> 00:31:02,200
Speaker 1: It's another big one. I'll bet that is probably the

531
00:31:02,360 --> 00:31:07,680
Speaker 1: most frequent violation today. They're covered in poop. Do you

532
00:31:07,680 --> 00:31:09,360
Speaker 1: ever see something like if I have you ever just

533
00:31:09,400 --> 00:31:11,400
Speaker 1: stopped and looked at people on the street like with

534
00:31:11,440 --> 00:31:15,400
Speaker 1: their phones, like they'll just be stopped mid something like

535
00:31:15,440 --> 00:31:17,960
Speaker 1: they have like a shovel like propped up against their

536
00:31:18,000 --> 00:31:20,560
Speaker 1: their shoulder, just looking at their phone with their mouth

537
00:31:20,600 --> 00:31:23,320
Speaker 1: hanging open, and it's like crazy, we're turning into like

538
00:31:23,360 --> 00:31:26,680
Speaker 1: a society of zombies. Man, how do you stare at

539
00:31:26,680 --> 00:31:28,080
Speaker 1: your phone? I've seen you do that. You do it

540
00:31:28,280 --> 00:31:30,800
Speaker 1: in a smarter looking like I do the thing where

541
00:31:30,800 --> 00:31:36,000
Speaker 1: I'm like stroking my chin thoughtfully. I've got like one

542
00:31:36,040 --> 00:31:40,600
Speaker 1: eyebrow arch Alright, So the first thing they inspect, obviously

543
00:31:40,600 --> 00:31:43,480
Speaker 1: the kitchen. The the manager or the owner or whoever

544
00:31:43,600 --> 00:31:46,520
Speaker 1: is there on point is with the inspector the whole time,

545
00:31:47,520 --> 00:31:51,040
Speaker 1: because they're saying like hey, like little things like that

546
00:31:51,200 --> 00:31:53,320
Speaker 1: catchup bottles disgusting, Like why don't you go ahead and

547
00:31:53,320 --> 00:31:55,960
Speaker 1: have someone clean it up? And I won't dock your point,

548
00:31:56,680 --> 00:31:58,400
Speaker 1: but just get it clean. And the guy wipes it

549
00:31:58,440 --> 00:32:00,360
Speaker 1: down and he's like, no, that brand. It's so we

550
00:32:00,520 --> 00:32:04,320
Speaker 1: get some hinds in heresgusting. But the first thing they

551
00:32:04,360 --> 00:32:07,880
Speaker 1: inspect or the dynamic areas, which are the kitchen food

552
00:32:07,880 --> 00:32:15,240
Speaker 1: preparation areas. UM basically anywhere where there's food actively out

553
00:32:15,440 --> 00:32:19,120
Speaker 1: is the first place they'll go, right, That's that's the

554
00:32:19,840 --> 00:32:23,280
Speaker 1: static area dynamics. The dynamic okay, and then you start

555
00:32:23,280 --> 00:32:24,520
Speaker 1: with the hundred points. By the way, I don't know

556
00:32:24,520 --> 00:32:27,360
Speaker 1: if we mentioned that, which I think is kind of optimistic.

557
00:32:27,400 --> 00:32:29,800
Speaker 1: It's saying like, I want to believe the best in you.

558
00:32:30,960 --> 00:32:33,480
Speaker 1: So everybody starts with a hundred and then we start

559
00:32:33,520 --> 00:32:37,000
Speaker 1: deducting from there. Yeah, then it just gets sad. So Um.

560
00:32:37,080 --> 00:32:39,960
Speaker 1: One of the first things they're looking for is employee

561
00:32:40,040 --> 00:32:42,880
Speaker 1: hygiene because remember what you mentioned, like way back and

562
00:32:43,040 --> 00:32:45,280
Speaker 1: when the Food and Drug Act was created, the Food

563
00:32:45,280 --> 00:32:49,080
Speaker 1: Code was first established. Um, there were a lot of

564
00:32:49,120 --> 00:32:51,960
Speaker 1: basic tenants that were put forth back then, and one

565
00:32:51,960 --> 00:32:54,240
Speaker 1: of them was, you're the people who cook the food

566
00:32:54,360 --> 00:32:57,040
Speaker 1: need to be clean as a whistle. And that's one

567
00:32:57,080 --> 00:32:59,520
Speaker 1: of the big things that the health inspectors looking for,

568
00:32:59,600 --> 00:33:02,560
Speaker 1: like are they wearing gloves, which, by the way, is

569
00:33:02,600 --> 00:33:05,360
Speaker 1: not to say that if an employees wearing gloves that

570
00:33:05,520 --> 00:33:09,640
Speaker 1: you're totally covered. Um, the gloves are supposed to be

571
00:33:09,640 --> 00:33:13,000
Speaker 1: a fail safe to good hand washing, So you want

572
00:33:13,000 --> 00:33:15,760
Speaker 1: them to be washing their hands very frequently and then

573
00:33:15,800 --> 00:33:17,840
Speaker 1: wearing gloves on top of that, but then on top

574
00:33:17,880 --> 00:33:20,960
Speaker 1: of that not doing things like like using their cell

575
00:33:21,040 --> 00:33:24,960
Speaker 1: phone with the gloves on because you've just automatically contaminated

576
00:33:25,000 --> 00:33:28,080
Speaker 1: them and totally defeated the purpose of using gloves at

577
00:33:28,120 --> 00:33:31,240
Speaker 1: that point. Right, So there's a lot of hygiene things

578
00:33:31,280 --> 00:33:34,920
Speaker 1: that are are being taken into account. But how do

579
00:33:34,960 --> 00:33:38,320
Speaker 1: you how do you tell whether people are washing their

580
00:33:38,360 --> 00:33:41,360
Speaker 1: hands when you're just walking into a kitchen. Of course

581
00:33:41,360 --> 00:33:43,000
Speaker 1: they're going to wash their hands in front of you

582
00:33:43,040 --> 00:33:44,840
Speaker 1: and the way that they're supposed to be, but how

583
00:33:44,840 --> 00:33:47,960
Speaker 1: do you know they're doing it routinely? Chuck? Well, yeah,

584
00:33:48,000 --> 00:33:49,680
Speaker 1: and we should say that there is a way you're

585
00:33:49,680 --> 00:33:52,360
Speaker 1: supposed to wash the hands. You don't rinse them off

586
00:33:52,440 --> 00:33:54,200
Speaker 1: and just dry them with the towel that's sitting by

587
00:33:54,240 --> 00:33:57,280
Speaker 1: the sink or just below on them. You rents, You

588
00:33:57,360 --> 00:34:00,160
Speaker 1: put on the soap, you scrub for twenty seconds, then

589
00:34:00,200 --> 00:34:04,160
Speaker 1: you dry off with a one use towel and good old,

590
00:34:04,360 --> 00:34:09,040
Speaker 1: unsustainable made out of tree paper towel. Uh yeah, Or

591
00:34:09,040 --> 00:34:10,799
Speaker 1: if you're a really fancy restaurant, you can just have

592
00:34:10,880 --> 00:34:13,040
Speaker 1: like cashmere towels laying around as long as you faw

593
00:34:13,040 --> 00:34:15,920
Speaker 1: them away afterwards. Right, you have to go away. But

594
00:34:16,239 --> 00:34:18,000
Speaker 1: you're a little trick. I know where you were leading.

595
00:34:18,280 --> 00:34:21,400
Speaker 1: How you can tell is this one very crafty restaurant

596
00:34:21,400 --> 00:34:24,080
Speaker 1: inspector in the middle Flass article said, they go in

597
00:34:24,120 --> 00:34:26,120
Speaker 1: the first thing they do because it takes them a

598
00:34:26,160 --> 00:34:28,200
Speaker 1: couple of hours at a just sort of a normal

599
00:34:28,200 --> 00:34:31,640
Speaker 1: size restaurant, um, four or five hours at a big

600
00:34:31,840 --> 00:34:35,200
Speaker 1: hotel restaurant. He said, he puts an X on the

601
00:34:35,200 --> 00:34:38,759
Speaker 1: paper towels, and if he goes back at the end

602
00:34:38,800 --> 00:34:41,160
Speaker 1: of his inspection and that X is still in the

603
00:34:41,200 --> 00:34:44,759
Speaker 1: paper towel, then he knows hands are not being washed. Right,

604
00:34:45,080 --> 00:34:49,080
Speaker 1: very sneaking, pretty clever. Yeah, uh so, I guess we

605
00:34:49,160 --> 00:34:51,000
Speaker 1: just gave it away though, So now all the people

606
00:34:51,040 --> 00:34:53,200
Speaker 1: are going to go check their paper towel rolls. There

607
00:34:53,200 --> 00:34:56,400
Speaker 1: are other ways. Um, yeah, that was just a setup

608
00:34:56,400 --> 00:35:00,160
Speaker 1: to nudge them into the actual way he's telling, like

609
00:35:00,200 --> 00:35:03,520
Speaker 1: wash your hands. Um. Food is another big one too, Right.

610
00:35:03,600 --> 00:35:05,480
Speaker 1: You want to make sure that the food is being

611
00:35:05,840 --> 00:35:09,040
Speaker 1: properly stored and properly cooked. And apparently there is a

612
00:35:09,160 --> 00:35:14,239
Speaker 1: danger zone um between I think like zero and a

613
00:35:14,320 --> 00:35:18,120
Speaker 1: hundred and forty that you want to hit or that

614
00:35:18,200 --> 00:35:21,359
Speaker 1: you want to stay outside of. So basically you want

615
00:35:21,400 --> 00:35:26,480
Speaker 1: your food, especially like um, raw meat, to be stored

616
00:35:26,520 --> 00:35:30,040
Speaker 1: at a temperature frozen, right or else kept at forty

617
00:35:30,040 --> 00:35:34,120
Speaker 1: degrees fairheight four degrees celsius or below for fridges. Um,

618
00:35:34,160 --> 00:35:36,000
Speaker 1: And then when you cook it, you have to cook

619
00:35:36,040 --> 00:35:38,920
Speaker 1: it to at least a hundred and sixty degrees internal

620
00:35:38,920 --> 00:35:42,200
Speaker 1: temperature for beef, pork, all those guys, and then a

621
00:35:42,280 --> 00:35:44,920
Speaker 1: hundred forty five for fish. And if a restaurant is

622
00:35:44,920 --> 00:35:47,080
Speaker 1: not doing that, that's a big that's a big one,

623
00:35:47,280 --> 00:35:49,640
Speaker 1: as we'll see. Yeah, I mean, the best way to

624
00:35:49,640 --> 00:35:53,960
Speaker 1: think about food storage is without getting into the specific temperatures.

625
00:35:54,120 --> 00:35:57,560
Speaker 1: Is if it's supposed to be cold or frozen, it

626
00:35:57,600 --> 00:35:59,840
Speaker 1: should be cold or frozen. If it's supposed to be

627
00:36:00,239 --> 00:36:03,359
Speaker 1: it should be hot. Is that middle ground is where

628
00:36:03,360 --> 00:36:07,200
Speaker 1: you're in big trouble exactly. They talked about lukewarm being

629
00:36:07,239 --> 00:36:11,960
Speaker 1: the big enemy, right, not not that's never good lukewarm.

630
00:36:12,239 --> 00:36:14,480
Speaker 1: I'm trying to think of a time when lukewarm is

631
00:36:14,480 --> 00:36:20,080
Speaker 1: preferable with anything. Um, it just sounds gross. I like

632
00:36:20,160 --> 00:36:23,440
Speaker 1: my food really hot too. Yeah. Like, that's the one

633
00:36:23,480 --> 00:36:26,880
Speaker 1: thing I will send something back is if it's was

634
00:36:26,920 --> 00:36:29,120
Speaker 1: clearly made a little earlier than the rest of the

635
00:36:29,160 --> 00:36:31,800
Speaker 1: party at the table and it's sort of lukewarm, I

636
00:36:31,920 --> 00:36:34,040
Speaker 1: might no, man, I want I want steam coming off

637
00:36:34,040 --> 00:36:38,680
Speaker 1: this thing. Yeah, yeah, yeah they do, and then they're like, oh,

638
00:36:38,760 --> 00:36:40,560
Speaker 1: I guess you want a little spit on that too.

639
00:36:41,320 --> 00:36:45,560
Speaker 1: Apparently soup should be uh Like, the way you reheat

640
00:36:45,600 --> 00:36:48,240
Speaker 1: things is a big deal because obviously that Brunswick sto.

641
00:36:48,680 --> 00:36:50,080
Speaker 1: You don't just throw it out every night. You put

642
00:36:50,120 --> 00:36:52,560
Speaker 1: it back in the walk in so some jerk can

643
00:36:52,600 --> 00:36:56,600
Speaker 1: step in it. But when you bring soups and brawls

644
00:36:56,680 --> 00:37:00,880
Speaker 1: back uh to heat, you have to reboil them entirely

645
00:37:01,719 --> 00:37:05,359
Speaker 1: right from their refrigerated state, which makes sense, but that's

646
00:37:05,440 --> 00:37:09,520
Speaker 1: never very good for um food. If it's already prepared

647
00:37:09,560 --> 00:37:13,239
Speaker 1: once you reboil it, that's that's probably you're just gonna

648
00:37:13,280 --> 00:37:17,000
Speaker 1: want to throw that away then, yeah, man, it toughens

649
00:37:17,040 --> 00:37:19,839
Speaker 1: everything up, or else it overcooks it. It's already been

650
00:37:19,880 --> 00:37:21,680
Speaker 1: cooked once, so when you bring it to a boil,

651
00:37:21,760 --> 00:37:25,560
Speaker 1: you're really cooking it again. And for food boorn illnesses,

652
00:37:25,640 --> 00:37:27,800
Speaker 1: that's a good way to treat it, but it doesn't

653
00:37:27,840 --> 00:37:31,000
Speaker 1: necessarily make for the most appetizing food. All Right. I

654
00:37:31,040 --> 00:37:32,600
Speaker 1: don't know if I agree with that, but that's all right,

655
00:37:32,840 --> 00:37:35,479
Speaker 1: that's what I'm going with. Uh, frozen meat, you don't

656
00:37:35,520 --> 00:37:40,160
Speaker 1: just say, hey, Jimmy, throw that frozen bird out on

657
00:37:40,160 --> 00:37:43,200
Speaker 1: the table and leave it there until this evening. Right.

658
00:37:43,320 --> 00:37:45,080
Speaker 1: But you don't just leave food out to thaw there.

659
00:37:45,120 --> 00:37:48,439
Speaker 1: There are proper ways of following and bringing things back

660
00:37:48,520 --> 00:37:51,200
Speaker 1: to the correct temperature. Right. And then so let's say

661
00:37:51,239 --> 00:37:54,000
Speaker 1: you have a place where you're cutting up that thowed

662
00:37:54,120 --> 00:37:58,080
Speaker 1: chicken that was properly thought um, and then you set

663
00:37:58,120 --> 00:38:00,360
Speaker 1: the knife down and somebody else picks it up and

664
00:38:00,400 --> 00:38:04,520
Speaker 1: they start cutting lettuce with it. That's cross contamination. That

665
00:38:04,719 --> 00:38:08,600
Speaker 1: is extremely dangerous because as you know, very few people

666
00:38:08,680 --> 00:38:11,160
Speaker 1: cook their lettuce before they eat it in a salad.

667
00:38:11,200 --> 00:38:13,800
Speaker 1: It's raw and so now it has raw chicken juice

668
00:38:14,080 --> 00:38:16,520
Speaker 1: on the lettuce that you're eating raw and uncooked, and

669
00:38:16,600 --> 00:38:19,960
Speaker 1: you can die from that. UM. So cross contamination is

670
00:38:19,960 --> 00:38:22,799
Speaker 1: a big one they look for. They also UM it

671
00:38:22,840 --> 00:38:25,640
Speaker 1: can be a little more simple, like with something like

672
00:38:25,760 --> 00:38:28,600
Speaker 1: UM silverware. From what I saw, if the silverware is

673
00:38:28,760 --> 00:38:33,200
Speaker 1: dirty or smudgy, UM, that is a big problem because

674
00:38:33,760 --> 00:38:37,359
Speaker 1: that means usually that the whole kitchen is dirty. There's

675
00:38:37,400 --> 00:38:39,719
Speaker 1: a lot of that's like a big red flag that UM.

676
00:38:39,760 --> 00:38:43,440
Speaker 1: Apparently health health inspectors will will tell you that if

677
00:38:43,480 --> 00:38:45,880
Speaker 1: the silver ware is dirty. It usually is indicative of

678
00:38:45,960 --> 00:38:49,800
Speaker 1: just a dirty restaurant in general. Um. And I've always

679
00:38:49,800 --> 00:38:51,719
Speaker 1: heard I don't know if it's an urban legend or not,

680
00:38:52,440 --> 00:38:56,080
Speaker 1: but uh, you know, like the just the plastic soda

681
00:38:56,120 --> 00:39:00,000
Speaker 1: cups that like a lot of restaurants will have. Um,

682
00:39:00,160 --> 00:39:04,120
Speaker 1: have you ever heard that it's not possible for them

683
00:39:04,200 --> 00:39:08,640
Speaker 1: to get to the temperature needed to kill any bacteria

684
00:39:08,719 --> 00:39:12,040
Speaker 1: on them, because they'll melt otherwise, so that when you

685
00:39:12,120 --> 00:39:16,680
Speaker 1: drink out of them, they've not really been sanitized from before.

686
00:39:17,600 --> 00:39:19,440
Speaker 1: I have not heard that. But as as someone who

687
00:39:19,480 --> 00:39:22,359
Speaker 1: has worked as a dishwasher, you don't say, well, I'm

688
00:39:22,360 --> 00:39:25,279
Speaker 1: going to watch these things that this temperature you just

689
00:39:25,280 --> 00:39:28,000
Speaker 1: throw everything through there. Yeah, you don't have any choice

690
00:39:28,000 --> 00:39:30,400
Speaker 1: in what temperatures. It's all prescribed for you. You're just

691
00:39:30,440 --> 00:39:32,640
Speaker 1: basically putting them on the tray and sliding them through,

692
00:39:32,680 --> 00:39:34,640
Speaker 1: pulling the door down, and then it washes them and

693
00:39:34,680 --> 00:39:37,040
Speaker 1: you lift the door up and pull them out. Yes,

694
00:39:37,160 --> 00:39:38,719
Speaker 1: and I will say one of my dreams that is

695
00:39:38,760 --> 00:39:40,640
Speaker 1: to have one of those in my home. Those I

696
00:39:40,640 --> 00:39:43,919
Speaker 1: can't remember what they're called, but they're wonderful. It's pretty great. Yeah,

697
00:39:44,120 --> 00:39:47,440
Speaker 1: it just watches everything like super fast. So that's the

698
00:39:47,520 --> 00:39:51,439
Speaker 1: dynamic areas, right. There's also the static areas, where it's

699
00:39:51,480 --> 00:39:54,560
Speaker 1: things like, um, well, the dish washing area actually apparently

700
00:39:54,640 --> 00:39:57,680
Speaker 1: is a static area doesn't change very much. Um where

701
00:39:57,680 --> 00:40:01,440
Speaker 1: you store cleaning products that kind of stuff. I guess

702
00:40:01,440 --> 00:40:04,279
Speaker 1: you get points deducted if you're cleaning products or your

703
00:40:04,320 --> 00:40:09,720
Speaker 1: toxic chemicals are not in there marked original package, because

704
00:40:10,040 --> 00:40:12,800
Speaker 1: you could they can be mistaken for oil and vinegar

705
00:40:12,880 --> 00:40:15,880
Speaker 1: or something like that. Yeah, and they're gonna check. The

706
00:40:15,920 --> 00:40:18,080
Speaker 1: static areas include a lot of things that you don't

707
00:40:18,080 --> 00:40:21,279
Speaker 1: think would even fall into the purview of a restaurant inspector.

708
00:40:21,520 --> 00:40:24,120
Speaker 1: They're gonna look at your HVAC systems and your bents

709
00:40:24,160 --> 00:40:27,440
Speaker 1: and your smoke detectors. Uh, they're gonna look at your

710
00:40:27,480 --> 00:40:29,839
Speaker 1: dining room and the floors and the ceilings, and your

711
00:40:29,880 --> 00:40:33,919
Speaker 1: ceiling vans and your dumpster behind and then your grease trap.

712
00:40:34,160 --> 00:40:37,600
Speaker 1: Like they look at everything, right, which is good. And

713
00:40:37,640 --> 00:40:39,920
Speaker 1: another one that they take a look at that I

714
00:40:39,960 --> 00:40:42,840
Speaker 1: think is probably a big problem for restaurants in a

715
00:40:42,920 --> 00:40:46,719
Speaker 1: lot of ways are ice machines. Um. The there's a

716
00:40:46,719 --> 00:40:49,239
Speaker 1: lot of parts to ice machines that are out of view.

717
00:40:49,440 --> 00:40:52,120
Speaker 1: This thing scared me in mental flaws. Now that can

718
00:40:52,239 --> 00:40:56,080
Speaker 1: like grow mold pretty easy, and not just the ice

719
00:40:56,200 --> 00:40:58,759
Speaker 1: machine right where they're like scooping ice out, which is

720
00:40:58,800 --> 00:41:03,200
Speaker 1: another thing too, Like there better be an ice scoop right, Um,

721
00:41:03,239 --> 00:41:06,200
Speaker 1: it can grow mold in the ice machine. But also

722
00:41:06,320 --> 00:41:09,040
Speaker 1: those shoots where ice comes out of like a like

723
00:41:09,080 --> 00:41:14,160
Speaker 1: a beverage dispenser, those are usually serviced by the company

724
00:41:14,200 --> 00:41:18,239
Speaker 1: that that makes the beverages that it's dispensing, and so

725
00:41:18,320 --> 00:41:20,480
Speaker 1: it would be up to that company to clean those out,

726
00:41:20,520 --> 00:41:23,160
Speaker 1: which means that they get even less attention than the

727
00:41:23,200 --> 00:41:26,240
Speaker 1: rest of the restaurant. So the next time you're getting

728
00:41:26,280 --> 00:41:29,520
Speaker 1: like ice out of beverage dispenser, like get your flashlight

729
00:41:29,520 --> 00:41:32,480
Speaker 1: out of your pocket and look up there, uh and

730
00:41:32,520 --> 00:41:35,040
Speaker 1: see if you see any mold and then just raise

731
00:41:35,200 --> 00:41:37,400
Speaker 1: holy hell if you do. Yeah. And I'm not a

732
00:41:37,400 --> 00:41:41,280
Speaker 1: big fan of the serve yourself soft drink stations anyway,

733
00:41:42,080 --> 00:41:43,920
Speaker 1: for you know, out there with the public. I don't

734
00:41:43,920 --> 00:41:48,480
Speaker 1: think the public should ever have access to something. That's why,

735
00:41:48,719 --> 00:41:51,279
Speaker 1: well that's not the reason, but buffets are just so

736
00:41:51,320 --> 00:41:53,160
Speaker 1: gross and creepy. I haven't been to a buffet, and

737
00:41:53,680 --> 00:41:56,360
Speaker 1: good lord, I don't know twenty years, but you should

738
00:41:57,320 --> 00:41:58,719
Speaker 1: the thought of a buffet. I know they have the

739
00:41:58,760 --> 00:42:03,560
Speaker 1: sneeze guard, but uh, people like scooping in and serving

740
00:42:03,600 --> 00:42:07,440
Speaker 1: themselves their own food from a drough is so weird

741
00:42:07,600 --> 00:42:11,080
Speaker 1: and gross an archaic that I can't believe people still

742
00:42:11,160 --> 00:42:13,600
Speaker 1: do that. Well. I mean also, like even if you're

743
00:42:13,680 --> 00:42:18,240
Speaker 1: using like a spoon, like a serving spoon to scoop

744
00:42:18,320 --> 00:42:22,279
Speaker 1: something out, so did the person before you, right, And

745
00:42:22,440 --> 00:42:24,560
Speaker 1: that means you're touching the safe serving spoon and then

746
00:42:24,600 --> 00:42:26,920
Speaker 1: going back and using your hands to go eat. So

747
00:42:27,080 --> 00:42:30,480
Speaker 1: you just touched whatever the other person had on their hands,

748
00:42:30,600 --> 00:42:32,879
Speaker 1: and now you're coming in contact with your mouth. It's

749
00:42:32,880 --> 00:42:35,560
Speaker 1: a flawed system, for sure. It is, because what you're

750
00:42:35,600 --> 00:42:39,480
Speaker 1: saying is, I'm going to count on the three hundred

751
00:42:39,560 --> 00:42:42,680
Speaker 1: people that have eaten here today before me are all

752
00:42:42,719 --> 00:42:47,280
Speaker 1: completely hygienic. All their hands have been washed. Yeah, Timothy,

753
00:42:47,320 --> 00:42:49,720
Speaker 1: poop hands isn't among them. No one did a single

754
00:42:49,760 --> 00:42:53,520
Speaker 1: gross thing, like if a tater tot fell off the spoon,

755
00:42:53,880 --> 00:42:56,920
Speaker 1: flicked it back in with their finger, Like, no one

756
00:42:56,960 --> 00:43:00,560
Speaker 1: did anything wrong at all. I I just no way,

757
00:43:01,000 --> 00:43:03,600
Speaker 1: not even like whole foods or someplace. Those are all

758
00:43:03,640 --> 00:43:06,920
Speaker 1: gross to me. Oh yeah, whole foods would count with

759
00:43:07,000 --> 00:43:08,920
Speaker 1: that too. Huh, Although I do like a build your

760
00:43:08,960 --> 00:43:10,880
Speaker 1: own salad thing every once in a while. That's the

761
00:43:10,960 --> 00:43:14,439
Speaker 1: exception good salad bar. Yeah, it's tough to turn down.

762
00:43:14,480 --> 00:43:17,560
Speaker 1: I'm with. Well, let's take a break, think a little

763
00:43:17,600 --> 00:43:49,880
Speaker 1: more about salads, and we'll be right back. All right,

764
00:43:49,880 --> 00:43:53,640
Speaker 1: we're back, Charles. Let's talk about point deductions. A. Yes,

765
00:43:53,719 --> 00:43:57,160
Speaker 1: let's remember we said that restaurant inspectors are very optimistic

766
00:43:57,840 --> 00:44:00,480
Speaker 1: and they start out with a hundred. It just goes

767
00:44:00,520 --> 00:44:03,040
Speaker 1: down from there. And again, you know, since these are

768
00:44:03,160 --> 00:44:06,080
Speaker 1: done like city by city or county by county, like

769
00:44:06,160 --> 00:44:09,320
Speaker 1: everybody has like their own methods or whatever. But usually,

770
00:44:09,840 --> 00:44:13,200
Speaker 1: and I think the f d a UM has pointed out,

771
00:44:13,200 --> 00:44:15,839
Speaker 1: like there are five things that you're really looking for,

772
00:44:15,960 --> 00:44:23,200
Speaker 1: like five general categories UM improper UM storage of food

773
00:44:23,239 --> 00:44:28,880
Speaker 1: as far as temperature goes, inadequately cooked food, UM, equipment

774
00:44:28,920 --> 00:44:33,960
Speaker 1: that's contaminated, sources that are unsafe, uh, that are an

775
00:44:34,000 --> 00:44:37,680
Speaker 1: unsafe supply of the ingredients, right, so like if it

776
00:44:37,719 --> 00:44:40,960
Speaker 1: turns out like the goat is coming from their buddies farm,

777
00:44:41,360 --> 00:44:44,879
Speaker 1: that might be a problem. And then personal hygiene of

778
00:44:44,960 --> 00:44:48,719
Speaker 1: the people who work there, right, And so depending on

779
00:44:48,800 --> 00:44:51,920
Speaker 1: some of those, especially if there's multiple ones of these,

780
00:44:51,960 --> 00:44:55,799
Speaker 1: these are big ones, um, they will probably be a

781
00:44:55,880 --> 00:45:01,120
Speaker 1: high priority type one or critical violation any of those. Yes,

782
00:45:01,760 --> 00:45:03,680
Speaker 1: And then there's also other ones where like this is

783
00:45:03,680 --> 00:45:05,880
Speaker 1: not that big of a deal, but it's definitely something

784
00:45:05,920 --> 00:45:08,760
Speaker 1: that needs to be paid attention to. Those fall after

785
00:45:08,880 --> 00:45:10,840
Speaker 1: those usually and it can be anything from like a

786
00:45:10,920 --> 00:45:14,120
Speaker 1: dentic can that could conceivably contain botuli is um but

787
00:45:14,200 --> 00:45:17,160
Speaker 1: definitely hasn't been proven to contain botulism being thrown away,

788
00:45:17,600 --> 00:45:20,600
Speaker 1: to um, there being a hole in the screen door

789
00:45:20,680 --> 00:45:24,120
Speaker 1: that's left open for some reason. Yeah, and these uh.

790
00:45:24,360 --> 00:45:26,719
Speaker 1: As far as deducting individual points that you'll see on

791
00:45:26,760 --> 00:45:29,680
Speaker 1: the wall when you walk in and if you don't

792
00:45:29,920 --> 00:45:31,480
Speaker 1: look at that piece of paper when you walk into

793
00:45:31,480 --> 00:45:33,279
Speaker 1: a restaurant, I don't know what's going on in your brain.

794
00:45:33,280 --> 00:45:36,080
Speaker 1: You should always do that. Um. But like a static

795
00:45:36,120 --> 00:45:39,600
Speaker 1: violation like hey, there were some chairs that had bad legs,

796
00:45:40,200 --> 00:45:42,480
Speaker 1: your ceiling fan was pretty dusty, those will be like

797
00:45:42,520 --> 00:45:45,360
Speaker 1: a point each, maybe a couple of points for a

798
00:45:45,400 --> 00:45:49,080
Speaker 1: minor infraction like you're cleaning product, like I found a roach,

799
00:45:50,040 --> 00:45:52,480
Speaker 1: you know, the the chef has a cell phone in

800
00:45:52,480 --> 00:45:55,040
Speaker 1: the kitchen. That's a couple of points all the way

801
00:45:55,080 --> 00:45:57,759
Speaker 1: up to four and five points, and those that's when

802
00:45:57,760 --> 00:46:01,560
Speaker 1: you're talking about your your fridge is broken and it

803
00:46:01,640 --> 00:46:04,040
Speaker 1: is not up to temperature, and everything in there is

804
00:46:04,080 --> 00:46:05,960
Speaker 1: at risk, and that's when they can actually shut you

805
00:46:06,000 --> 00:46:09,080
Speaker 1: down until you get it fixed. Yeah, which I got

806
00:46:09,120 --> 00:46:12,000
Speaker 1: the impression from this article that that is it's a

807
00:46:12,120 --> 00:46:16,239
Speaker 1: rarity that the health inspector wants to air on the

808
00:46:16,320 --> 00:46:20,680
Speaker 1: side of the restaurant staying open and solving everything as

809
00:46:20,840 --> 00:46:24,920
Speaker 1: quickly as it can, while also it's business not suffering unnecessarily,

810
00:46:25,440 --> 00:46:28,319
Speaker 1: so if you're if your restaurant gets shut down temporarily,

811
00:46:28,680 --> 00:46:33,200
Speaker 1: like that violation was significant enough that that people were

812
00:46:33,200 --> 00:46:37,520
Speaker 1: at an immediate risk of getting sick from visiting your restaurant, exactly. Yeah,

813
00:46:37,800 --> 00:46:39,719
Speaker 1: it's a big deal. In other words, as it's as

814
00:46:39,760 --> 00:46:42,080
Speaker 1: big a deal as you would think. Yeah, but with

815
00:46:42,200 --> 00:46:44,120
Speaker 1: those point deductions, if you go in and you see

816
00:46:44,120 --> 00:46:49,359
Speaker 1: like a seventy two on a restaurant score sheet, it's

817
00:46:49,440 --> 00:46:54,560
Speaker 1: probably not twenty eight individual small violations, right. There are

818
00:46:54,600 --> 00:46:57,719
Speaker 1: probably some four and five pointers in there, and you

819
00:46:57,760 --> 00:47:01,279
Speaker 1: should probably think about eating there or you know it

820
00:47:01,320 --> 00:47:03,080
Speaker 1: says in the art in this article. You can go

821
00:47:03,120 --> 00:47:05,720
Speaker 1: to the website and really break down because those aren't

822
00:47:05,719 --> 00:47:07,920
Speaker 1: for the public to necessarily be able to digest easily.

823
00:47:08,520 --> 00:47:10,799
Speaker 1: But um, if you do look at them, if you

824
00:47:10,840 --> 00:47:13,120
Speaker 1: can get close to them, you can actually look and

825
00:47:13,160 --> 00:47:18,160
Speaker 1: see the little category for each thing. Um. Sometimes behind

826
00:47:18,160 --> 00:47:20,359
Speaker 1: the register they may not like you poking around. Well,

827
00:47:20,440 --> 00:47:24,720
Speaker 1: the health health departments usually put them on the web

828
00:47:25,040 --> 00:47:28,400
Speaker 1: these days. Yeah, that's I'll saying, Like, you can investigate online,

829
00:47:29,000 --> 00:47:31,560
Speaker 1: but in the restaurant itself, it is marked. It's you know,

830
00:47:31,800 --> 00:47:35,080
Speaker 1: a bunch of tiny little letters and categories, and you

831
00:47:35,120 --> 00:47:37,759
Speaker 1: can give it a look. And uh, you know, as

832
00:47:37,760 --> 00:47:40,279
Speaker 1: long as I wouldn't spend too much time there, like,

833
00:47:41,440 --> 00:47:43,960
Speaker 1: just go by that initial score. And if you're really like, yeah,

834
00:47:44,360 --> 00:47:46,640
Speaker 1: I gotta see what those eighteen points were deducted for,

835
00:47:47,000 --> 00:47:50,280
Speaker 1: I would just turn around and walk out, right, especially

836
00:47:50,280 --> 00:47:54,680
Speaker 1: if there's an identical place, like right across the street. Um.

837
00:47:54,840 --> 00:47:57,640
Speaker 1: But that is a pretty good point because when you

838
00:47:57,680 --> 00:48:01,759
Speaker 1: think about it, most people just see that score prominently displayed,

839
00:48:01,760 --> 00:48:03,320
Speaker 1: whether it's like an A or a B or a C,

840
00:48:03,640 --> 00:48:08,400
Speaker 1: or like a eighty five or a ninety eight or whatever. Um.

841
00:48:08,480 --> 00:48:13,600
Speaker 1: And it's not really meant to be shorthand for the public.

842
00:48:13,760 --> 00:48:16,319
Speaker 1: It's I mean, I guess it isn't a way where

843
00:48:16,360 --> 00:48:18,960
Speaker 1: it's like, hey, buddy, you're you're really taking a gamble

844
00:48:19,000 --> 00:48:23,680
Speaker 1: here at like seventy um. But when it's really high up,

845
00:48:24,080 --> 00:48:26,520
Speaker 1: it does seem to be kind of an indicator like

846
00:48:26,560 --> 00:48:29,240
Speaker 1: this one's a okay. In my book, that's not really

847
00:48:29,280 --> 00:48:33,400
Speaker 1: what the restaurant uh inspection report is supposed to be.

848
00:48:33,440 --> 00:48:36,640
Speaker 1: It's supposed to be a lot more granular than that.

849
00:48:37,000 --> 00:48:39,920
Speaker 1: And so to really tell whether you're running a risk

850
00:48:39,960 --> 00:48:41,719
Speaker 1: at eating in a restaurant or not, you actually do

851
00:48:41,840 --> 00:48:43,920
Speaker 1: have to go to the trouble of looking up what

852
00:48:43,960 --> 00:48:47,840
Speaker 1: the violations were and then even then judging for yourself,

853
00:48:47,880 --> 00:48:51,000
Speaker 1: because short of the health inspector deciding to shut the

854
00:48:51,040 --> 00:48:53,880
Speaker 1: restaurant down and making the decision for you that you

855
00:48:53,960 --> 00:48:57,040
Speaker 1: can't go there, they're not they're not saying like don't

856
00:48:57,080 --> 00:49:01,080
Speaker 1: eat here. Like if it passes, if it passes inspection

857
00:49:01,239 --> 00:49:04,600
Speaker 1: enough to stay open, then as far as the county

858
00:49:04,600 --> 00:49:07,200
Speaker 1: Health Department is concerned, it's good enough for you to

859
00:49:07,200 --> 00:49:09,520
Speaker 1: be eating there. But that might not really jibe with

860
00:49:09,560 --> 00:49:12,600
Speaker 1: your own definition. So to get that that information. You

861
00:49:12,640 --> 00:49:16,560
Speaker 1: have to go find out what they're why points were deducted. Yeah,

862
00:49:16,600 --> 00:49:18,920
Speaker 1: and you can't. Uh, it's either the mental plus or

863
00:49:18,920 --> 00:49:21,839
Speaker 1: our own article point out that just because someplace has

864
00:49:21,880 --> 00:49:26,360
Speaker 1: a bad rating doesn't mean they haven't fixed things and

865
00:49:26,400 --> 00:49:28,600
Speaker 1: it's fine now. And just because as a great rating

866
00:49:29,040 --> 00:49:32,640
Speaker 1: doesn't mean they're not in violation that day. There. These

867
00:49:32,680 --> 00:49:35,680
Speaker 1: inspectors come every six months to a year for a

868
00:49:35,719 --> 00:49:38,440
Speaker 1: couple of hours during a lunch shift, and it is

869
00:49:38,480 --> 00:49:41,239
Speaker 1: a snapshot of what occurred on that day. Right, So

870
00:49:41,440 --> 00:49:44,480
Speaker 1: there's no like fail safe for a consumer. You just

871
00:49:44,520 --> 00:49:47,320
Speaker 1: gotta you know, did the best you can, cross your fingers.

872
00:49:48,080 --> 00:49:50,560
Speaker 1: You just roll the dice and everything's okay in there,

873
00:49:50,800 --> 00:49:53,359
Speaker 1: or just cook at home and boil everything including your

874
00:49:53,440 --> 00:49:59,160
Speaker 1: lettuce boiled lettuce delicious. What oh, I didn't know if

875
00:49:59,200 --> 00:50:01,960
Speaker 1: I was missing on and then you got anything else

876
00:50:02,000 --> 00:50:06,840
Speaker 1: on restaurant inspections. Um. Just this one more little tidbit

877
00:50:06,920 --> 00:50:09,719
Speaker 1: from Mental Floss that I thought it was pretty great

878
00:50:11,040 --> 00:50:14,960
Speaker 1: is that this one restaurant inspector said that he can

879
00:50:15,080 --> 00:50:19,160
Speaker 1: smell cockroaches in the air at this point. Yeah, that's

880
00:50:19,160 --> 00:50:22,200
Speaker 1: a real problem with cockroaches, though, don't you think to

881
00:50:22,239 --> 00:50:25,040
Speaker 1: be able to smell. I guess it'd be an infestation,

882
00:50:25,280 --> 00:50:28,040
Speaker 1: is what he's He said, you can walk in, take

883
00:50:28,080 --> 00:50:30,880
Speaker 1: a deep breath, and he said it's kind of a nutty,

884
00:50:30,920 --> 00:50:33,719
Speaker 1: oily smell that you after years on the job, I

885
00:50:33,719 --> 00:50:37,080
Speaker 1: can identify it. It's like I still get hungry every

886
00:50:37,120 --> 00:50:39,000
Speaker 1: time I smell it. I got a lot of roaches

887
00:50:39,040 --> 00:50:41,560
Speaker 1: in my house right now, and it's really pissing me off.

888
00:50:43,960 --> 00:50:46,480
Speaker 1: A clean house. You know, it's not gross, it's just

889
00:50:47,440 --> 00:50:51,480
Speaker 1: this summer was just real, kind of muggy and dank.

890
00:50:51,560 --> 00:50:53,759
Speaker 1: And do you have a lot of cardboard boxes in

891
00:50:53,800 --> 00:50:56,040
Speaker 1: your attic or basement? No? I don't know where they're

892
00:50:56,080 --> 00:50:58,560
Speaker 1: coming from, Like we see him outside all over the place,

893
00:50:58,600 --> 00:51:03,680
Speaker 1: so I don't. Maybe it's at Swale Pond from Perman

894
00:51:03,800 --> 00:51:07,480
Speaker 1: Culture episode. Maybe. Yeah. The Perman Culture lady was like,

895
00:51:07,520 --> 00:51:09,640
Speaker 1: I forgot to tell you you're gonna have roaches. It's

896
00:51:09,680 --> 00:51:14,080
Speaker 1: the only new thing, right, I don't know. Man, good

897
00:51:14,120 --> 00:51:16,120
Speaker 1: good luck and god speed, though, go find the most

898
00:51:16,120 --> 00:51:18,319
Speaker 1: sustainable way to treat it. I'll be interested to hear

899
00:51:18,440 --> 00:51:20,680
Speaker 1: you come up with. Well, so far it's been the

900
00:51:20,680 --> 00:51:25,520
Speaker 1: flip flap method. Oh poor roaches. No. Uh, If you

901
00:51:25,560 --> 00:51:28,880
Speaker 1: want to know more about cockroaches or restaurant health inspections

902
00:51:28,920 --> 00:51:30,880
Speaker 1: or flip flops. You can type those words in the

903
00:51:30,920 --> 00:51:32,719
Speaker 1: search bar a house of works dot com. And I

904
00:51:32,760 --> 00:51:37,000
Speaker 1: said that, which means it's time for listener mail. All right,

905
00:51:37,000 --> 00:51:39,840
Speaker 1: I'm gonna call this a great, gross way to finish

906
00:51:39,880 --> 00:51:43,400
Speaker 1: this gross ish podcast. Excellent. Hey, guys, wanted to regale

907
00:51:43,400 --> 00:51:45,120
Speaker 1: you with the story of how you two contributed. My

908
00:51:45,200 --> 00:51:49,720
Speaker 1: fantastic relationship my wonderful girlfriend last summer and follows traveling

909
00:51:49,760 --> 00:51:52,480
Speaker 1: across the country, camping, going to national parks, and I

910
00:51:52,520 --> 00:51:55,040
Speaker 1: wound up in moab Utah at canyon lands and arches

911
00:51:55,719 --> 00:51:58,640
Speaker 1: and met a smart, fun girl at a brewery and

912
00:51:58,800 --> 00:52:00,600
Speaker 1: we made a date to go hiking. The next day,

913
00:52:01,000 --> 00:52:02,720
Speaker 1: I picked her up and we went on a wonderful

914
00:52:02,760 --> 00:52:06,080
Speaker 1: little hike and disaster struck. It turns out months of

915
00:52:06,160 --> 00:52:10,239
Speaker 1: cheddar brought worst and beer wasn't great for my digestive system,

916
00:52:10,280 --> 00:52:13,600
Speaker 1: and I felt horrible, and I had an inescapable urge

917
00:52:13,880 --> 00:52:17,400
Speaker 1: to take the Browns to the Super Bowl. Unfortunately, I

918
00:52:17,440 --> 00:52:19,040
Speaker 1: was miles away from a leif and I ran out

919
00:52:19,040 --> 00:52:22,960
Speaker 1: of excuses to keep stopping and standing still for a moment. Hey,

920
00:52:23,000 --> 00:52:27,040
Speaker 1: look at that arch again. Oh uh, so I had

921
00:52:27,040 --> 00:52:28,680
Speaker 1: to tell her the horrible truth on our first date,

922
00:52:28,719 --> 00:52:31,200
Speaker 1: and I was sure it would ruin it. Eventually, I

923
00:52:31,239 --> 00:52:33,680
Speaker 1: made my way to a bathroom, shoved some poor people aside,

924
00:52:34,160 --> 00:52:38,480
Speaker 1: and uh safely made it back to town. But I

925
00:52:38,520 --> 00:52:41,640
Speaker 1: was horribly embarrassed and sure I had ruined everything. On

926
00:52:41,719 --> 00:52:43,279
Speaker 1: the way back to town, she asked if she could

927
00:52:43,320 --> 00:52:45,720
Speaker 1: put a podcast on, and she played me your episode

928
00:52:45,760 --> 00:52:49,600
Speaker 1: about poop. No nice, how about that? She's got a

929
00:52:49,600 --> 00:52:51,520
Speaker 1: good sense of human great sense of humor. I've never

930
00:52:51,520 --> 00:52:54,080
Speaker 1: been as happy to hear two men describing fecal matter.

931
00:52:54,239 --> 00:52:56,600
Speaker 1: At that point, I knew anyone could spend a date

932
00:52:56,640 --> 00:52:58,719
Speaker 1: almost pooping in their pants into an excuse to share

933
00:52:58,719 --> 00:53:02,040
Speaker 1: their podcasts favorite As a keeper, we've been together over

934
00:53:02,080 --> 00:53:04,880
Speaker 1: a year now. We love listening to your new episodes

935
00:53:04,960 --> 00:53:08,040
Speaker 1: while we hike in camp and uh and poop. I

936
00:53:08,040 --> 00:53:10,920
Speaker 1: guess they've got to remember the love seat that Saturday

937
00:53:10,960 --> 00:53:13,800
Speaker 1: Night Live commercial. It was like the two toilets facing

938
00:53:13,840 --> 00:53:16,600
Speaker 1: each other's You could hold hands while you poop. Exactly.

939
00:53:17,120 --> 00:53:18,759
Speaker 1: I couldn't be happy to find a new favorite thing

940
00:53:18,760 --> 00:53:20,600
Speaker 1: to listen to and a wonderful new girlfriend at the

941
00:53:20,600 --> 00:53:22,319
Speaker 1: same time. So I want to thank you guys if

942
00:53:22,320 --> 00:53:24,840
Speaker 1: you ever get back to Denver, maybe next year. We

943
00:53:24,920 --> 00:53:27,480
Speaker 1: don't know yet. UM I'll be buying tickets as soon

944
00:53:27,480 --> 00:53:30,600
Speaker 1: as I hear the announcement. That is from Tom, and

945
00:53:30,640 --> 00:53:32,080
Speaker 1: he said, if you do read this in the air,

946
00:53:32,120 --> 00:53:35,719
Speaker 1: please give a shout out to Alice. Nice Tom and Alice. Yeah,

947
00:53:36,000 --> 00:53:40,120
Speaker 1: way to go kids. Uh, thanks for writing in Tom

948
00:53:40,280 --> 00:53:43,279
Speaker 1: nice story. Uh. If you want to get in touch

949
00:53:43,320 --> 00:53:45,200
Speaker 1: with this like Tom did, you can tweet to us

950
00:53:45,200 --> 00:53:47,600
Speaker 1: at s y s K podcast, join us on Facebook,

951
00:53:47,640 --> 00:53:50,239
Speaker 1: dot com, slash stuff you Should Know, send us an

952
00:53:50,280 --> 00:53:53,080
Speaker 1: email to Stuff Podcast the house. Stuff works dot com

953
00:53:53,160 --> 00:53:55,160
Speaker 1: and has always joined us at our home on the web,

954
00:53:55,320 --> 00:54:01,680
Speaker 1: Stuff you Should Know dot com. For more on this

955
00:54:01,840 --> 00:54:15,239
Speaker 1: and thousands of other topics, visit how stuff Works dot com.

956
00:54:11,040 --> 00:54:11,080
Speaker 1: M