WEBVTT - How Restaurant Health Inspections Work 0:00:01.120 --> 0:00:04.600 Welcome to Stuff you Should Know from how Stuff Works 0:00:04.600 --> 0:00:14.080 dot Com. Hey, and welcome to the podcast. I'm Josh Clark, 0:00:14.240 --> 0:00:18.040 There's Charles W Chuck Bryant, and there's Jerry Rowland. Put 0:00:18.040 --> 0:00:19.959 the three of us in the room together with some 0:00:20.120 --> 0:00:23.840 raw chicken and some old mop water. You got yourself 0:00:24.000 --> 0:00:28.000 stuff you should know? So gross, So actually, Chuck, before 0:00:28.040 --> 0:00:31.440 we get started, we have a very special guest here 0:00:31.480 --> 0:00:36.640 with us today, our good friend and colleague, Jack O'Brien. Yeah, so, 0:00:37.120 --> 0:00:40.120 first of all, say hello Jack, Hi, guys, thanks for 0:00:40.200 --> 0:00:43.839 having me. Sure, as as a little means of set 0:00:43.920 --> 0:00:45.839 up here, we want to let everyone know what how 0:00:45.880 --> 0:00:49.600 this kind of came about. We are expanding our podcast network, 0:00:49.640 --> 0:00:52.760 which is great and fun and awesome for everyone here. 0:00:52.880 --> 0:00:55.920 And um, one of the super cool things that happened 0:00:56.000 --> 0:01:00.959 is is uh, our our boss or company owner said, hey, 0:01:01.000 --> 0:01:05.759 guess what we have just got Jack O'Brien away from 0:01:05.800 --> 0:01:09.399 Cracked dot com to come over to our network to 0:01:09.880 --> 0:01:12.920 kind of launch the comedy wing of our network. And um, 0:01:13.120 --> 0:01:15.520 I think that the people need to hear about your 0:01:15.520 --> 0:01:19.280 first efforts here a show that I think is great 0:01:19.800 --> 0:01:22.600 called and it's quite a challenge to but tell everyone 0:01:22.640 --> 0:01:26.200 about the Daily Zeitgeist. Right, So the Daily Zeitgeist is 0:01:26.480 --> 0:01:33.160 a daily news, uh pop culture podcast. Basically we're trying 0:01:33.200 --> 0:01:37.560 to uh get a take a sample of what's going 0:01:37.640 --> 0:01:43.319 on in the big kind of national cultural unconscious. So 0:01:43.360 --> 0:01:48.720 we talked about news, we talked about pop culture. Uh, 0:01:48.760 --> 0:01:54.240 we discussed things like that. We've look at tabloids because 0:01:54.280 --> 0:01:58.520 those are news sources that more Americans see than just 0:01:58.600 --> 0:02:04.520 about any others since everybody needs to buy milk. So yeah, 0:02:04.880 --> 0:02:07.400 that's that's the sort of stuff we look at as 0:02:07.440 --> 0:02:11.640 well as, you know, the actual news. And like Jack, 0:02:11.680 --> 0:02:14.079 you said something that I think probably past a few 0:02:14.080 --> 0:02:18.000 people by this is daily like Monday through Friday. You 0:02:18.040 --> 0:02:24.720 guys research and record and release a new podcast Monday 0:02:24.760 --> 0:02:28.040 through Friday. Right, that's what we do. It's actually been 0:02:28.080 --> 0:02:30.240 fun and I think we're kind of hitting our stride 0:02:30.240 --> 0:02:33.840 getting into a bit of a rhythm. But uh yeah, 0:02:34.040 --> 0:02:37.520 it's uh, it's just a lot of fun to kind 0:02:37.520 --> 0:02:41.960 of I get to read really interesting ideas and really 0:02:42.000 --> 0:02:44.960 interesting news articles and talk about them every day. So 0:02:45.160 --> 0:02:49.440 I couldn't ask for a more fun job. So, um, 0:02:49.480 --> 0:02:54.320 where can everybody find this? Jack? Where's the Daily Zeitgeist? Well, 0:02:54.400 --> 0:02:57.679 if you know how to spell zeitgeist. You can uh 0:02:58.400 --> 0:03:04.680 search the Daily Zeitguy on just about any podcasting application. Uh, 0:03:04.919 --> 0:03:09.360 I would recommend Apple podcasts. Uh, just the Daily and 0:03:09.400 --> 0:03:12.840 then type in Z and we should pop up and 0:03:12.919 --> 0:03:15.720 you you guys send a five dollar bill to each 0:03:15.800 --> 0:03:19.680 new subscriber for limited time, right, that's correct, every single 0:03:19.720 --> 0:03:23.760 one of them. Cool. Yeah, very limited time, very limited. 0:03:25.160 --> 0:03:27.600 We want to wish you an official welcome to the family. 0:03:27.639 --> 0:03:29.360 We you came to atlant and we hung out something 0:03:29.400 --> 0:03:33.160 and then we met briefly out in l A at 0:03:33.200 --> 0:03:36.120 that podcast conference. But it's just really awesome to have 0:03:36.280 --> 0:03:38.640 you guys aboard and I look forward to see what 0:03:38.680 --> 0:03:41.240 else comes out of the comedy Wing here. Appreciate I 0:03:41.240 --> 0:03:44.120 guess thanks for coming on, Jack, thanks for having me. 0:03:44.360 --> 0:03:48.680 Lifelong dream, long time listener, first time caller, see Jack. 0:03:49.160 --> 0:03:54.760 But all right, man, well let's get on with the episode. So, Chuck, 0:03:55.320 --> 0:03:57.400 have you ever like been to a restaurant and seen 0:03:57.480 --> 0:03:59.600 something that you weren't supposed to see and been like, 0:04:00.440 --> 0:04:04.160 I just ate here. I used to work at restaurants, 0:04:04.240 --> 0:04:07.880 as you know, and uh, you know, some of them 0:04:07.920 --> 0:04:10.400 are pretty gross. I worked at a couple of myself 0:04:10.440 --> 0:04:12.800 and I never saw anything that was like this is wrong, 0:04:13.320 --> 0:04:16.640 but it I realized over the years that that I'm 0:04:16.680 --> 0:04:19.919 in the minority in that sense. Dude. My first job 0:04:20.240 --> 0:04:22.960 as a as a bus boy, that was when I 0:04:23.000 --> 0:04:25.279 saw some of the most horrific things in my life, 0:04:26.800 --> 0:04:32.599 mainly because they had Oh man, it was the people 0:04:32.600 --> 0:04:35.960 that worked there. They were dirty folks. They were dirty folks, 0:04:36.120 --> 0:04:40.400 and they were just um. They were people that didn't 0:04:40.440 --> 0:04:43.360 care about their own personal health and hygiene or in 0:04:43.400 --> 0:04:48.080 any way. It was all gross, gross. Gross. I saw 0:04:48.120 --> 0:04:52.880 a guy one time, should I even say this, yes, please, dish, 0:04:53.080 --> 0:04:55.760 and you're talking about kids working in the kitchen that 0:04:55.960 --> 0:05:00.000 are gross, like drop high school dropouts, and hey, I'm 0:05:00.000 --> 0:05:01.680 not knocking you. If you dropped out of high school, 0:05:02.000 --> 0:05:04.400 go get that G E D and and keep at it. 0:05:04.839 --> 0:05:07.240 But these were not those people. They couldn't they couldn't 0:05:07.240 --> 0:05:10.440 even spell G E D. They're like, I didn't get 0:05:10.480 --> 0:05:14.159 my kid. Yeah, So these people, they were gross people. 0:05:14.320 --> 0:05:16.320 And I was thirteen and I couldn't speak up. I 0:05:16.320 --> 0:05:18.000 didn't know, like, I'm not gonna go to the owner 0:05:18.040 --> 0:05:20.960 of the restaurant at thirteen because he didn't care. But 0:05:21.080 --> 0:05:24.200 I saw one of these dishwashers go into a walk 0:05:24.240 --> 0:05:27.560 in cooler, and he was so mad about the schedule 0:05:27.600 --> 0:05:32.479 that they put him on. He took the lid off 0:05:32.520 --> 0:05:37.279 of a big, you know, fifteen gallon pot of Brunswick 0:05:37.320 --> 0:05:42.920 stew and he put his his shoed foot and leg 0:05:43.040 --> 0:05:46.400 into it all the way to the bottom and then 0:05:46.440 --> 0:05:51.240 took it back out. And let me tell you, man, 0:05:51.360 --> 0:05:54.840 those shoes. I've never had more disgusting clothing in my 0:05:54.920 --> 0:05:57.280 life than the clothes that I worked in at a 0:05:57.320 --> 0:06:00.160 barbecue restaurant. I know. They're like the whole reason box 0:06:00.200 --> 0:06:02.080 are in business is because it's the only thing that 0:06:02.120 --> 0:06:05.239 won't slide across the greasy during the floor of every 0:06:05.279 --> 0:06:08.599 single restaurant in every single city in the entire world. 0:06:08.720 --> 0:06:11.680 Everything about that job was disgusting. They would drop meat 0:06:11.720 --> 0:06:14.640 on the ground and say good catch and laugh and 0:06:14.680 --> 0:06:18.040 then pick it up off the floor. It was like 0:06:18.279 --> 0:06:22.240 it was like Upton Sinclair's uh the Jungle, the Jungle, 0:06:22.360 --> 0:06:24.560 like right before my little thirteen year old lines I 0:06:24.760 --> 0:06:28.440 grew up on that job. In many many ways, the 0:06:28.560 --> 0:06:30.680 only way that it could have been more like the 0:06:30.760 --> 0:06:34.360 Jungle is if somebody actually died in the Brunswick stew 0:06:34.480 --> 0:06:37.720 and they just kept him in there. It was so foul. Dude, 0:06:37.880 --> 0:06:39.919 that's growdy. Man. You don't even know what our restaurant 0:06:39.920 --> 0:06:43.360 inspection score was. I didn't even I saw nothing like 0:06:43.440 --> 0:06:45.480 that at the restaurants I worked out. I worked at 0:06:45.520 --> 0:06:47.920 a handful of them, nothing like that. Yeah, I worked 0:06:47.920 --> 0:06:49.560 at a bunch more and it was nothing like that. 0:06:49.600 --> 0:06:51.520 This was so that was the worst of the worst. 0:06:51.520 --> 0:06:55.840 Oh my god, they're all burning in hell now. So 0:06:56.279 --> 0:06:58.000 I drove by that place the other day on the 0:06:58.040 --> 0:07:00.760 way to Emily's parents and in a different route. And 0:07:00.760 --> 0:07:04.200 now it's like a cheat cheese a title max okay, 0:07:04.240 --> 0:07:06.240 which I don't even know what that is. You com 0:07:06.279 --> 0:07:09.880 pall in your car title there for extremely exorbitant interest rates. 0:07:10.040 --> 0:07:14.680 Got what were the ghosts of of redknecks passed dwell 0:07:14.800 --> 0:07:18.000 within those floors? Wow? Man, was the barbecue any good? 0:07:18.000 --> 0:07:21.400 I guess it's a moot point, right? I still ate there, 0:07:22.080 --> 0:07:24.680 Oh dude? After the shoe thing, Yeah, man, I didn't. 0:07:24.680 --> 0:07:25.920 I was a kid. I didn't know. I mean, I 0:07:25.920 --> 0:07:31.080 didn't have brunsicks due that day wherever. Again, I don't know. 0:07:31.280 --> 0:07:33.680 I just I didn't know any better. I was dumb. 0:07:34.240 --> 0:07:36.440 You ate the Brunswick stew checked in. I got a 0:07:36.440 --> 0:07:42.160 lot smarter after that. Well, um, again, I've never seen 0:07:42.200 --> 0:07:44.120 anything in person, but I have I've been on the 0:07:44.160 --> 0:07:47.360 internet and seeing things like that guy who pete in 0:07:47.360 --> 0:07:50.720 the coffee apparently every day, but I think that was 0:07:50.760 --> 0:07:53.440 at an office, not a restaurant. There's like this um 0:07:53.600 --> 0:07:56.920 laundry list of fingers being found in food. I saw 0:07:56.920 --> 0:08:00.720 an article I think on like MPR something and it 0:08:00.800 --> 0:08:04.120 was like just basically the top five times fingers were 0:08:04.520 --> 0:08:09.720 found in food at restaurants and it happens a lot. Yeah, 0:08:10.000 --> 0:08:13.280 just quickly, I should say that there. I feel bad 0:08:13.320 --> 0:08:16.119 for a restaurant owners sometimes, especially at places like that 0:08:16.120 --> 0:08:18.680 that it's not like some nice kind of place in town. 0:08:20.240 --> 0:08:22.680 You can do all you can do, but you still 0:08:22.720 --> 0:08:29.320 can't account for some little jerk employee that's mad about something, 0:08:29.560 --> 0:08:33.880 that wants to spit in someone's food on camera. You 0:08:33.920 --> 0:08:38.360 know you can't just you can't watch everyone the time. 0:08:38.760 --> 0:08:41.080 And that's usually what is a case like that, Like 0:08:41.120 --> 0:08:44.240 this dumb dishwasher kid, he just goes in the walk 0:08:44.280 --> 0:08:48.680 ins is watch this right, and there's there's I saw, 0:08:49.240 --> 0:08:52.000 um like there's a case to be made then for 0:08:52.240 --> 0:08:56.160 not hiring young people. Yeah, you hire people who have 0:08:56.679 --> 0:09:01.200 like built a a background for themselves, like a career 0:09:01.280 --> 0:09:05.320 for themselves. Alright, those are called good restaurants. That's the difference. Yeah, 0:09:05.320 --> 0:09:07.040 I guess that is the difference. So in a sense 0:09:07.080 --> 0:09:09.199 that it's very much the owner's fault for being a 0:09:09.280 --> 0:09:12.360 cheap bastard and hiring people who put their shoed foot 0:09:12.440 --> 0:09:17.720 in the Brunswick stew Um. Okay, So my point is this, chuck, 0:09:17.800 --> 0:09:22.560 that the shoed foot fingers in the and and at rbs, 0:09:22.720 --> 0:09:27.400 like all these little things that that are just horrible 0:09:27.559 --> 0:09:33.359 and horrific and disgusting would be vastly worse and vastly 0:09:33.440 --> 0:09:37.640 more frequent were it not for a lone group of people, 0:09:37.720 --> 0:09:42.400 the thin blue line between us and utter chaos when 0:09:42.400 --> 0:09:46.320 it comes to restaurants. The Health inspector, Yeah, this was 0:09:46.720 --> 0:09:49.319 I'm so excited about this episode. Yeah, it's gonna be 0:09:49.360 --> 0:09:51.160 a good one. Man, Like, I don't know when you 0:09:51.200 --> 0:09:53.079 send it over, I was like, all right, but then 0:09:53.080 --> 0:09:55.640 I started reading and it was interesting and awesome and 0:09:56.000 --> 0:09:58.600 there's history to it. Yeah, and one of these consumer 0:09:58.640 --> 0:10:02.040 advocacy shows that we loved to do. Uh, we're doing 0:10:02.040 --> 0:10:05.120 our little a rough nat or impression. Man, I love 0:10:05.200 --> 0:10:12.240 that guy. He's the tops. So restaurant health inspectors are 0:10:12.920 --> 0:10:20.240 something of a newish invention. They're certainly not really old, UM, 0:10:20.320 --> 0:10:25.520 because at least in the United States, it wasn't until 0:10:25.800 --> 0:10:30.920 that book you mentioned, The Jungle was published that people 0:10:31.040 --> 0:10:33.959 like really sat up and took notice, and Congress acted 0:10:34.320 --> 0:10:37.720 almost immediately past the Pure Food and Drug Act the 0:10:37.880 --> 0:10:40.839 next year. That's the impact that ups in Sinclair's The 0:10:40.920 --> 0:10:44.600 Jungle had, Yeah, rightfully so. And in the book, I mean, 0:10:44.640 --> 0:10:48.080 he went undercover. He was a muckraking journalists and God 0:10:48.080 --> 0:10:52.080 bless him, and he went undercovered to basically just take 0:10:52.120 --> 0:10:54.040 notes on all the horrible things he saw in the 0:10:54.200 --> 0:10:58.319 in the meatpacking industry and slaughter houses, and he chronicled 0:10:58.360 --> 0:11:00.640 all the inhumane things that he saw and the way 0:11:00.640 --> 0:11:03.520 the animals are treated. But he also saw that in 0:11:03.600 --> 0:11:06.640 humane ways the workers were treated. But this, his book 0:11:06.679 --> 0:11:09.839 had this impact and UM and Congress actually acted and 0:11:09.880 --> 0:11:12.520 they created the Pure Food and Drug Act. And one 0:11:12.559 --> 0:11:15.280 of the things that came out of that was UM 0:11:15.320 --> 0:11:18.120 what came to be known as the Food Code. And 0:11:18.160 --> 0:11:20.560 the Food Code is basically like, here are the things 0:11:20.559 --> 0:11:23.320 that you should be doing in your restaurant to prevent 0:11:23.400 --> 0:11:27.920 from running a foul of the law or um creating 0:11:28.000 --> 0:11:31.960 food borne illnesses. Yeah, and like previous to the states 0:11:31.960 --> 0:11:36.520 were kind of taking care of their own health issues 0:11:36.720 --> 0:11:39.560 as best they could on their own. But then when 0:11:39.640 --> 0:11:42.600 when that book came out, people were like, wait a minute, 0:11:42.840 --> 0:11:46.520 their shipping meat across state line. So the states aren't 0:11:46.559 --> 0:11:50.600 taking care of it themselves. This meat is going out everywhere. Uh. 0:11:50.640 --> 0:11:53.679 So it became a federal a federal thing to be regulated, 0:11:53.720 --> 0:11:56.440 and they made a federal case what they did, and 0:11:56.480 --> 0:11:59.080 along with the Pure Food and Drug Act, very importantly, 0:11:59.120 --> 0:12:02.280 the Federal Meetings Action Act was passed in that same year. 0:12:02.440 --> 0:12:05.640 And um, because I think everyone, I mean even back then, 0:12:05.960 --> 0:12:10.320 like if you're grossed out in six then, uh, they 0:12:10.360 --> 0:12:12.640 weren't as sensitive as we are today. So there was 0:12:12.679 --> 0:12:16.240 some gnarly stuff going on. Dude, a guy falling into 0:12:16.280 --> 0:12:20.920 like a hot dog grinder. Come on. So the food code, um, 0:12:21.559 --> 0:12:23.880 the early food code that is was was sort of 0:12:23.920 --> 0:12:27.199 the kind of the same stuff that we see today generally. Um, 0:12:27.240 --> 0:12:30.240 we have refined everything over the years with science as 0:12:30.240 --> 0:12:34.600 to what's truly dangerous and not and how it gets dangerous. 0:12:34.600 --> 0:12:38.840 But even back then they were concerned about like proper 0:12:38.880 --> 0:12:42.440 meat storage and food storage, and temperatures of things, and 0:12:42.520 --> 0:12:46.559 the hygiene of employees and and the premises themselves. Yeah, 0:12:46.600 --> 0:12:52.160 because you know, basically what constitutes good practices hasn't changed 0:12:52.240 --> 0:12:56.959 all that much. But to to respond to changes that 0:12:57.000 --> 0:13:01.320 do come about, um, that do change best practices or 0:13:01.360 --> 0:13:04.280 our understanding of the science of like food board, nillessis 0:13:04.800 --> 0:13:08.240 the the food Code was republished every year starting in 0:13:09.280 --> 0:13:12.959 every two years they updated it and republished it. Uh, 0:13:12.960 --> 0:13:14.360 and then in two thousand and one they moved it 0:13:14.400 --> 0:13:18.960 to four years. But that that to me is like that, friends, 0:13:19.360 --> 0:13:22.880 is the reason we pay taxes, so that there are 0:13:23.000 --> 0:13:26.199 people who are going around finding out the most cutting 0:13:26.320 --> 0:13:31.679 edge understanding of how we get sick from foods at restaurants, 0:13:31.880 --> 0:13:35.200 and then also finding out the exact ways to prevent 0:13:35.280 --> 0:13:38.360 this from happening, publishing it into a book, and distributing 0:13:38.400 --> 0:13:40.959 it to the states who then put it into practice. 0:13:41.240 --> 0:13:43.400 It takes money to do this kind of thing, but 0:13:43.600 --> 0:13:46.160 that's why we pay taxes. And the next time somebody 0:13:46.200 --> 0:13:49.960 tells you that they don't care about government regulations and 0:13:49.960 --> 0:13:52.000 that we live in a n any state. You remind 0:13:52.040 --> 0:13:54.360 them of what it would be like if they ate 0:13:54.360 --> 0:13:57.920 out at a restaurant without this kind of stuff. Those people, 0:13:59.160 --> 0:14:02.000 we don't need regulating stuff, all right, sir, Then you 0:14:02.040 --> 0:14:05.720 will be eating eyeball. Right, you'll be eating human eyeball 0:14:05.760 --> 0:14:13.040 in your next Frankfurter. I will feed it to you myself. Uh. So, 0:14:13.640 --> 0:14:16.439 the food Code today, just like the very first one 0:14:16.480 --> 0:14:22.080 back in UH, is voluntary. UM. It is not federal law. 0:14:22.560 --> 0:14:24.320 It is still up to those states to go out 0:14:24.360 --> 0:14:28.080 and write their own rules. It aligns generally with the 0:14:28.120 --> 0:14:32.040 federal regulations and what the FDA recommends. UH. And then 0:14:33.120 --> 0:14:35.160 it gets a little more confusing because when it comes 0:14:35.160 --> 0:14:39.200 down to actual restaurant inspections, there is no federal or 0:14:39.240 --> 0:14:42.680 state inspector that comes in there. It's the city or 0:14:42.720 --> 0:14:45.280 the county who's going to be carrying this out, and 0:14:45.320 --> 0:14:47.880 they work with the state and then in turn the 0:14:47.920 --> 0:14:51.760 federal government to kind of all be on the same page. Right. Yeah. 0:14:51.800 --> 0:14:53.800 I think it's almost kind of like the government's the 0:14:53.800 --> 0:14:56.640 one who has the funding to go actually look around 0:14:56.720 --> 0:14:59.200 and survey and find the science and put these best 0:14:59.240 --> 0:15:02.640 practices out. But it's the county or the city where 0:15:02.640 --> 0:15:05.840 the where the the rubber meets the road the shoe, 0:15:05.960 --> 0:15:08.160 the shoe meets the pavement, more like where the shoe 0:15:08.160 --> 0:15:11.960 meets the Brunswick stew. That's so right, and not the 0:15:12.040 --> 0:15:14.440 Brunswick stew. That's like one of the best things I 0:15:14.480 --> 0:15:19.560 had at Barbecuh. Let's take a break, shall we. I'm 0:15:19.560 --> 0:15:22.680 gonna go brush my tongue with a toothbrush, okay, and 0:15:22.840 --> 0:15:54.520 I'll be right back. All right, okay, and we're back 0:15:54.520 --> 0:15:57.240 and chuck. Let me smell your breath. How's that? Man? 0:15:57.320 --> 0:16:02.680 That's nice? Streen? Yeah, if I do detectives at Tom's 0:16:02.720 --> 0:16:10.040 toothpaste you used no, okay, what toothpaste do you use? 0:16:10.600 --> 0:16:14.680 I use Uh, I'm using Crest right now? Which one 0:16:14.760 --> 0:16:20.640 the orange one? No? Yeah? So the the the color 0:16:21.000 --> 0:16:25.520 of the packaging is orange. But the type of mint 0:16:25.600 --> 0:16:28.080 it's like called citrus mint. But you would never if 0:16:28.120 --> 0:16:30.360 you didn't see that, you wouldn't be like, oh, this 0:16:30.440 --> 0:16:33.640 is citrus mint. It's just its own type of very 0:16:33.760 --> 0:16:38.800 pleasant mint flavor sensation. Yeah. I just used the regular uh, 0:16:38.920 --> 0:16:40.800 not not the white, but I think it's like the 0:16:40.800 --> 0:16:45.080 blue crests right now. And pro health I think, yeah, yeah, 0:16:45.080 --> 0:16:48.200 pro health. And then a dude, use the listerine. Now. 0:16:48.200 --> 0:16:50.600 I've been on that for a solid couple of years 0:16:51.920 --> 0:16:55.960 because it's six and one six benefits in one. Why 0:16:55.960 --> 0:16:58.360 are we talking about this? I don't know. Man, we're 0:16:58.360 --> 0:17:02.240 not even getting paid for that. Maybe mine is Maybe 0:17:02.280 --> 0:17:05.160 mine is Aqua Fresh. It's either Aqua Fresh or Crest, 0:17:05.200 --> 0:17:07.359 which everyone makes. Citrus. Man, that's what I used. But 0:17:07.440 --> 0:17:10.880 do you remember aim? Oh? Yeah, what was that? So 0:17:10.960 --> 0:17:13.160 that stuff? I think it's still around. It actually doesn't 0:17:13.240 --> 0:17:16.080 do anything as far as brushing your teeth goes, as 0:17:16.080 --> 0:17:18.560 far as toothpaste goes. But remember it came out in 0:17:18.600 --> 0:17:23.280 three different colors like green, red, and white, and it 0:17:23.400 --> 0:17:27.200 was just pretty. But it's bad toothpaste. I don't I'm 0:17:27.240 --> 0:17:28.800 not a big fan of it, but I love looking 0:17:28.840 --> 0:17:31.879 at it. How about that? I remember that? All right? 0:17:31.960 --> 0:17:36.240 So back to food inspection, now that our mouths are clean. Uh. 0:17:36.280 --> 0:17:40.760 There are usually three kinds of food safety inspections. You 0:17:40.880 --> 0:17:43.840 got you got your rag. The one that's done in 0:17:43.880 --> 0:17:46.520 the rag, it's known as a routine inspection, and that's 0:17:46.560 --> 0:17:49.280 the one where they come in. Might be every six months, 0:17:49.320 --> 0:17:51.520 might be every year and a half or so, depending 0:17:51.520 --> 0:17:53.600 on some stuff. We'll get to here in a bit. 0:17:54.240 --> 0:17:55.480 And that's the one where you go in and you 0:17:55.560 --> 0:17:57.200 just see the thing on the wall that gives it 0:17:57.280 --> 0:17:59.520 the score. That's the one where you're working in the 0:17:59.560 --> 0:18:02.320 restaurant hunt and the and the owner and the manager 0:18:02.800 --> 0:18:05.399 freak out. They're like, oh God, no, no, they do 0:18:05.640 --> 0:18:08.320 the second they walked through the door. Although I will 0:18:08.359 --> 0:18:10.600 say in New Jersey, where I worked at the store 0:18:11.040 --> 0:18:14.080 in basking Ridge, New Jersey, we were always great and 0:18:14.080 --> 0:18:17.280 they took it really seriously. Every time the inspector came by, 0:18:17.280 --> 0:18:20.160 they were like, come on in, and that's the way 0:18:20.200 --> 0:18:21.920 it should be. A big shout out to the store 0:18:21.960 --> 0:18:24.480 in basking Ridge, New Jersey. Way to go to the store. 0:18:24.600 --> 0:18:26.040 That place is great and that's how. And they had 0:18:26.040 --> 0:18:28.240 a restaurant group and they have like six restaurants and 0:18:28.280 --> 0:18:30.959 they're all done the right way. I don't think you 0:18:30.960 --> 0:18:34.600 could really have a restaurant group without approaching food inspection 0:18:34.640 --> 0:18:37.880 and health standards in that way too. Yeah, I mean 0:18:37.880 --> 0:18:40.120 it's just dumb, not too and from what I saw too. 0:18:40.520 --> 0:18:42.600 Um we also kind of did you read that mental 0:18:42.640 --> 0:18:45.200 fass article I sent? Yeah, So one of the things 0:18:45.480 --> 0:18:48.240 it's called twelve Secrets of restaurant health inspectors. One of 0:18:48.280 --> 0:18:51.320 the things they point out is that usually the bigger 0:18:51.560 --> 0:18:54.280 the chain, So whether it's a restaurant group on up 0:18:54.320 --> 0:18:57.119 to a global chain like you know, like one of 0:18:57.160 --> 0:19:03.560 those guys oh wow cheeks, but um, you're probably going 0:19:03.680 --> 0:19:07.240 to see something close to a hundred every time. And 0:19:07.240 --> 0:19:09.119 the reason why is because they have a lot of 0:19:09.160 --> 0:19:11.320 skin in the game. They have a lot to lose, 0:19:11.640 --> 0:19:14.800 right if, like they pointed out with Chipotle, like there 0:19:14.800 --> 0:19:18.480 were one or two locations of Chipotle's where um that 0:19:18.720 --> 0:19:21.560 some bad cilanto got some people sick with the cool I, 0:19:22.240 --> 0:19:25.560 but all Chipotle suffered as a result of people just 0:19:25.600 --> 0:19:28.639 stopped going. They lost hundreds of millions of dollars and 0:19:28.840 --> 0:19:32.480 um came probably pretty close to to going under there 0:19:32.520 --> 0:19:34.959 for a little while. And I think they're still definitely 0:19:35.040 --> 0:19:37.760 calling their way out from under it. So they don't 0:19:37.840 --> 0:19:42.240 just rely on state, county, or city health inspectors. They 0:19:42.280 --> 0:19:44.639 do their own. They hire their own third parties to 0:19:44.760 --> 0:19:48.840 come in and and carry out health inspections much more 0:19:48.840 --> 0:19:52.679 frequently than the government's doing, just to make sure that 0:19:52.720 --> 0:19:55.440 they're up to standards. Yeah, so your your local fast 0:19:55.440 --> 0:19:58.200 food chain is more likely to be super clean than 0:19:58.240 --> 0:20:02.320 the mom and pop and in theory, but in my opinion, 0:20:02.359 --> 0:20:04.119 you're also more likely going to find the kid in 0:20:04.119 --> 0:20:07.320 the kitchen that goes, hey watch this. Yeah. Yeah, it's 0:20:07.320 --> 0:20:09.400 definitely trade off, and that's that's it. Yeah, because it's 0:20:09.400 --> 0:20:11.520 definitely not to say that, you know, mom and pop 0:20:11.520 --> 0:20:15.800 places are are inherently unstafe. If it's a family business, 0:20:16.359 --> 0:20:18.400 you're you have just as much skin in the game 0:20:18.440 --> 0:20:22.120 as a global global restaurant chain because this is your 0:20:22.119 --> 0:20:25.879 family's livelihood. So yeah, you're gonna take it seriously. So 0:20:25.920 --> 0:20:28.080 getting back. The other two types of inspections real quick, 0:20:28.119 --> 0:20:32.399 besides the routine are the follow up um investigation where 0:20:32.840 --> 0:20:34.920 they do say like, all right, you need to fix 0:20:34.960 --> 0:20:38.760 these things. I'll be back next Thursday, UM, or I'll 0:20:38.760 --> 0:20:41.800 be back tomorrow depending on what's going on, or I'll 0:20:41.800 --> 0:20:44.040 shut down your restaurant while you fix the stuff it's 0:20:44.080 --> 0:20:47.600 so bad. Uh. And then their inspections that are triggered 0:20:47.640 --> 0:20:52.320 by a consumer complaints. Yes, that's the one where they like, um, 0:20:52.640 --> 0:20:54.840 use the bat signal, but instead of a bad it's 0:20:54.840 --> 0:20:57.560 like a fork in the sky and then the restaurant 0:20:57.560 --> 0:21:00.000 inspector swoops in. It's like I'm here. I'm here. Everybod 0:21:00.000 --> 0:21:03.840 aretady calm down. Yeah. So I mentioned that people restaurants 0:21:03.840 --> 0:21:06.120 will be inspected maybe every six months, maybe every year 0:21:06.119 --> 0:21:09.600 a year and a half. They are. It's not willy nilly. 0:21:09.640 --> 0:21:13.880 They are assessed a risk factor as an establishment by 0:21:14.080 --> 0:21:17.600 the county or or the you know, whatever local municipality 0:21:17.640 --> 0:21:20.040 is carrying this out. And that has to do with 0:21:20.440 --> 0:21:23.679 a bunch of things. Um. Sometimes it's the kind of food. 0:21:24.359 --> 0:21:26.960 Like if you're serving sushi, you might get inspected a 0:21:27.000 --> 0:21:31.159 little more sushi shushi because you're serving raw fish. I 0:21:31.240 --> 0:21:33.639 didn't say sushi that done, shushi that done today. No, no, 0:21:33.920 --> 0:21:39.280 oh no, that's steep rule. Steep rule. I thought you. 0:21:39.440 --> 0:21:43.960 I thought it was my tooth. Um. Or if you're 0:21:43.960 --> 0:21:47.080 cooking meat or whatever, raw meat, you might get inspected 0:21:47.119 --> 0:21:50.639 a little more than a deli that just has you know, 0:21:50.840 --> 0:21:54.440 pre prepared meats and foods. Yeah like that. Those cold 0:21:54.440 --> 0:21:56.560 cuts are already cooked. It's not like you're they're serving 0:21:56.600 --> 0:21:59.560 you raw turkey slices like it's already cooked. They're just 0:21:59.600 --> 0:22:02.760 putting it together onto a sandwich. That's a low risk 0:22:03.040 --> 0:22:06.879 um restaurant comparatively speaking. Yeah, you know, always gets me, 0:22:06.960 --> 0:22:08.760 even though I love a euro is when I see 0:22:08.760 --> 0:22:11.439 the see the thing on the spit next to the 0:22:11.440 --> 0:22:15.480 heat lamp rotating around right, I always just think, how 0:22:15.560 --> 0:22:20.400 how safe is that? I would guess if it's operating 0:22:20.440 --> 0:22:25.360 in the United States? Safe safe enough. That's the whole 0:22:25.359 --> 0:22:27.439 point of restaurant inspectors, so that you don't have to 0:22:27.480 --> 0:22:29.600 ask that question. That you can look at that and say, 0:22:29.880 --> 0:22:32.840 somebody who knows what they're doing has inspected that and 0:22:32.920 --> 0:22:35.399 determined that that is not a threat to my health. 0:22:35.720 --> 0:22:37.600 Maybe it just creeps me out to look at it. No, 0:22:37.720 --> 0:22:40.359 I'm with you, I understand. I also want to say, 0:22:40.400 --> 0:22:43.680 there are some places where you go in and you're like, 0:22:43.880 --> 0:22:46.679 this is clearly in violation of some health codes. I 0:22:46.720 --> 0:22:49.200 have no idea how this place is allowed to stay 0:22:49.240 --> 0:22:52.040 like this, but it's still worth it. And I would 0:22:52.040 --> 0:22:57.520 direct you to Ann's, A's ghetto burger right by your house. Yeah, 0:22:57.600 --> 0:22:59.679 that's just down the street. Yes, have you have you 0:22:59.720 --> 0:23:03.359 had one? I've never had an ans because I thought 0:23:03.400 --> 0:23:05.800 that she left and it closed. But it's still going. 0:23:05.920 --> 0:23:08.320 Is she's still running it? You know? I don't know. 0:23:08.720 --> 0:23:12.200 She she had been threatening to like retire for twenty years. 0:23:12.280 --> 0:23:14.800 Or something. But I knew she wanted to get balled 0:23:14.800 --> 0:23:16.679 out and didn't want to just close it down, So 0:23:16.760 --> 0:23:20.080 hopefully she was able to retire. That's that's my hope. 0:23:20.080 --> 0:23:22.320 But is the Wall Street Journal said it was I 0:23:22.359 --> 0:23:24.639 think maybe the best hamburger in the United States? The 0:23:24.680 --> 0:23:28.520 Wall Street Journal ain't lyon. You know, yes, but if 0:23:28.560 --> 0:23:33.119 you go there, that's like decades worth of Greece just 0:23:33.240 --> 0:23:36.960 on the event around the or the backsplash, like the 0:23:36.960 --> 0:23:41.120 stainless steel backsplash or whatever splatter guard behind the griddle, 0:23:41.760 --> 0:23:44.119