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Speaker 1: Hi everyone, it's Josh here, and for this week's Select,

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Speaker 1: I've chosen our episode on Restaurant Inspections. It may just

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Speaker 1: put you off eating at restaurants, ever again, I know

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Speaker 1: it did for me. I haven't eaten in a restaurant

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Speaker 1: since we released this episode, and that was back in

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Speaker 1: twenty seventeen. Hold on, hold on, everyone, I'm sorry. Huh okay, everyone,

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Speaker 1: Apparently that is not true. I do still eat at restaurants.

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Speaker 1: Who knew? But at any rate, I hope you enjoy

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Speaker 1: the stomach churning Select. Welcome to Stuff You Should Know,

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Speaker 1: a production of iHeartRadio. Hey, and welcome to the podcast.

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Speaker 1: I'm Josh Clark, there's Charles W. Chuck Bryant, and there's

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Speaker 1: Jerry Rowland. Put the three of us in the room

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Speaker 1: together with some raw chicken and some old mop you

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Speaker 1: got yourself stuff.

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Speaker 2: You should know.

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Speaker 1: It's so gross, So Chuck, have you ever been to

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Speaker 1: a restaurant and seen something that you weren't supposed to

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Speaker 1: see and been like, oh, I just ate here.

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Speaker 2: I used to work at restaurants, as you know, and

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Speaker 2: you know some of them were pretty gross.

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Speaker 1: I worked at a couple myself, and I never saw

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Speaker 1: anything that I was like, this is wrong, But I

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Speaker 1: realized over the years that I'm in the minority in

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Speaker 1: that sense. Dude.

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Speaker 2: My first job as a busboy, that was one I

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Speaker 2: saw some of the most horrific things in my life,

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Speaker 2: mainly because they had Oh man, it was the people

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Speaker 2: that worked there. They were dirty folks. They were dirty folks,

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Speaker 2: and they were just they were people that didn't care

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Speaker 2: about their own personal health and hygiene in any way.

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Speaker 2: It was all gross, gross. Gross. I saw a guy

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Speaker 2: when time should I even say.

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Speaker 1: This, yes, please dish.

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Speaker 2: And you're talking about kids working in the kitchen that

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Speaker 2: are gross, like drop high school dropouts and hey, I'm

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Speaker 2: not knocking you. If you dropped out of high school, Okay,

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Speaker 2: go get that ged and keep at it. But these

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Speaker 2: were not those people. They couldn't they couldn't even spell

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Speaker 2: ged right.

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Speaker 1: They're like, I didn't get my kid.

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Speaker 2: Yeah, So these people, they were gross people. And I

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Speaker 2: was thirteen and I couldn't speak up. I didn't know, like,

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Speaker 2: I'm not going to go to the owner of the

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Speaker 2: restaurant at thirteen because he didn't care. But I saw

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Speaker 2: one of these dishwashers go into a walk in cooler

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Speaker 2: and he was so mad about the schedule that they

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Speaker 2: put him on. He took the lid off of a big,

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Speaker 2: you know, fifteen gallon pot of Brunswick stew and he

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Speaker 2: put his his showed foot and leg into it, no

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Speaker 2: all the way to the bottom, and then took it

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Speaker 2: back out. And let me tell you, man, those shoes.

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Speaker 2: I've never had more disgusting clothing in my life than

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Speaker 2: the clothes that I worked in at a barbecue restaurant.

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Speaker 1: I know. They're like the whole reason crocs are in

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Speaker 1: business is because it's the only thing that won't slide

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Speaker 1: across the greasy, dirty floor of every single restaurant in

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Speaker 1: every single city in the entire world.

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Speaker 2: Everything about that job was disgusting. They would drop meat

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Speaker 2: on the ground and say good catch and laugh and

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Speaker 2: then pick it up off the floor. It was like

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Speaker 2: it was like Upton Sinclair's The Jungle, The Jungle, like

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Speaker 2: right before my little thirteen year old eyes, I grew

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Speaker 2: up on that job. In many many ways.

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

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

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Speaker 1: stew and they just kept them in there.

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Speaker 2: It was so foul dude, that's crody. Man, I even

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Speaker 2: know what our restaurant inspection score was.

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Speaker 1: I didn't even I saw nothing like that at the

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Speaker 1: restaurants I worked in. I worked at a handful of them.

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Speaker 1: Nothing like that.

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Speaker 2: Yeah, I worked at a bunch more 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, that's

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Speaker 1: so grud.

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Speaker 2: I drove by that place the other day on the

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Speaker 2: way to Emily's parents. I want a different route now.

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Speaker 2: It's like a chee cheese a title max okay, which

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Speaker 2: I don't even know what that is.

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Speaker 1: You can pawn your car title there for extremely exorbitant

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Speaker 1: interest rates.

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Speaker 2: Gotcha? Well, the ghosts of of Rednecks passage well within

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Speaker 2: those floors.

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Speaker 1: Wow, man, was the barbecue any good? I guess it's

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Speaker 1: a moot point, right.

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Speaker 2: I still ate there?

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Speaker 1: Oh, dude, after the shoe thing, Yeah.

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Speaker 2: Man, I didn't. I was a kid. I didn't know.

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Speaker 2: I mean I didn't have Brunswick stew that day, okay,

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Speaker 2: good or ever again, I don't know. I just I

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Speaker 2: didn't know any better. I was dumb.

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Speaker 1: You ate the Brunswick stew chuck, didn't I.

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Speaker 2: Got a lot smarter after that.

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Speaker 1: Well, I again, I've never seen anything in person, but

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Speaker 1: I have I've been on the internet and seen things

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Speaker 1: like that guy who peed in the coffee apparently every day,

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Speaker 1: but I think that was at an office, not a restaurant.

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Speaker 1: There's like this laundry list of fingers being found in food.

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Speaker 1: I saw an article I think on like MPR something

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Speaker 1: and it was like just basically the top five times

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Speaker 1: fingers were found in food at restaurants and it happens

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Speaker 1: a lot.

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Speaker 2: Yeah, just quickly, I should say that there. I feel

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Speaker 2: bad for restaurant owners sometimes, especially at places like that

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Speaker 2: that it's not like some nice kind of place in town.

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Speaker 2: You can do all you can do, but you still

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Speaker 2: can't account for some little jerk employee that's mad about something,

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Speaker 2: that wants to spit in someone's food on camera. Yeah

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Speaker 2: you know, yep, you can't. Just you can't watch everyone

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Speaker 2: one of the time. And that's usually what is a

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Speaker 2: case like that, Like this dumb dishwasher kid, he just

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Speaker 2: goes in the walk in says watch this.

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Speaker 1: Right, and there's there's I saw like there's a case

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Speaker 1: to be made then for not hiring young people. Yeah,

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Speaker 1: you hire people who have built a background for themselves,

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Speaker 1: like a career for themselves.

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Speaker 2: All right, those are called good restaurants, right, that's the difference.

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

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

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

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Speaker 1: the Brunswick stew Okay, so my point is this chuck

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Speaker 1: that the shoed foot fingers in the uh at RB's like,

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Speaker 1: all these little things that are just horrible and horrific

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Speaker 1: and disgusting would be vastly worse and vastly more frequent

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

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

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Speaker 1: comes to restaurants. The Health inspector, Yeah, this was I'm

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

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Speaker 1: a good one.

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Speaker 2: Man, Like, I don't know when you send it over,

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Speaker 2: I was like, all right, But then it started reading

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Speaker 2: and it was interesting and awesome and there's history to it. Yeah,

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Speaker 2: and one of these consumer advocacy shows that we love

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Speaker 2: to do. We're doing our little rough Nator impression.

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Speaker 1: Man, I love that guy. Great Amazica he's the tops.

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Speaker 1: So restaurant health inspectors are something of a newish invention.

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Speaker 1: They're certainly not really old, because at least in the

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Speaker 1: United States, it wasn't until that book you mentioned, The

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Speaker 1: Jungle was published in nineteen oh five that people like

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

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Speaker 1: immediately past the Pure Food and Drug Act the next year.

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Speaker 1: That's the impact that Upston Sinclair's The Jungle had, Yeah.

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Speaker 2: Rightfully so.

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Speaker 1: And in the book, I mean he went undercover. He

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Speaker 1: was a muckraking journalist, God bless him, and he went

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Speaker 1: undercovered to basically just take notes on all the horrible

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Speaker 1: things he saw in the meat packing industry and slaughterhouses,

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

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Speaker 1: in the way the animals were treated, but he also

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Speaker 1: saw the inhumane ways the workers were treated. But this,

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Speaker 1: his book, had this impact, 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 what

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

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

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

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Speaker 1: running a foul of the law or creating food borne illnesses.

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Speaker 2: Yeah, and like previous to the states were kind of

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Speaker 2: taking care of their own health issues as best they

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Speaker 2: could on their own. But then when that book came out,

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Speaker 2: people were like, wait a minute, their ship and meat

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Speaker 2: across state line. So the states aren't taking care of

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Speaker 2: it themselves, meant going out everywhere. So it became a

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Speaker 2: federal a federal thing to be regulated, and they.

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Speaker 1: Made a federal case. O.

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Speaker 2: Well they did, and along with the Pure Food and

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Speaker 2: Drug Act, very importantly, the Federal Meat Inspection Act was

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Speaker 2: passed in that same year. And because I think everyone,

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Speaker 2: I mean even back then, like if you're grossed out

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Speaker 2: in nineteen oh six, then they weren't as sensitive as

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Speaker 2: we are today. So there was some gnarly stuff going on.

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Speaker 1: Dude, a guy falling into like a hot dog grinder.

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Speaker 2: Come on. So the food Code, the early food code

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Speaker 2: that is was was sort of kind of the same

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Speaker 2: stuff that we see today. Generally, we have refined everything

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Speaker 2: over the years with science as to what's truly dangerous

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Speaker 2: and not and how it gets dangerous. But even back then,

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Speaker 2: they were concerned about like proper meat storage and food

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Speaker 2: storage and temperatures of things, and the hygiene of employees

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Speaker 2: and the premises themselves.

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

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

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Speaker 1: come about that do change best practices or are understanding

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Speaker 1: of the science of food boorn illnesses. The Food Code

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Speaker 1: was republished every year starting in nineteen ninety three. Every

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Speaker 1: two years they updated it and republished it, and then

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Speaker 1: in two thousand and one they moved it to four years.

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Speaker 1: But that to me is like that, friends, is the

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Speaker 1: reason we pay taxes, so that there are people who

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Speaker 1: are going around finding out the most cutting edge understanding

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

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

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

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

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Speaker 1: takes money to do this kind of thing, but that's

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Speaker 1: why we pay taxes. And the next time somebody tells

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

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Speaker 1: we live in a nanty state, you remind them of

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Speaker 1: what it would be like if they ate out at

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Speaker 1: a restaurant without this kind of stuff.

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Speaker 2: Yeah, those people, we don't need government regulating stuff, all right, sir,

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Speaker 2: Then you will be eating eyeball. Right, you'll be eating

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Speaker 2: human eyeball In your next Frankfurter.

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Speaker 1: I will feed it to you myself.

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Speaker 2: So the Food Code today, just like the very first

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Speaker 2: one back in nineteen thirty four, is voluntary. It is

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Speaker 2: not federal law. It is still up to those states

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Speaker 2: to go out and write their own rules. It aligns

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Speaker 2: generally with the federal regulations and what the FDA recommends.

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Speaker 2: And then it gets a little more confusing because when

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Speaker 2: it comes down to actual restaurant inspections, there is no

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Speaker 2: federal or state inspector that comes in there. It's the

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Speaker 2: city or the county who's going to be carrying this out,

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Speaker 2: and they work with the state and then in turn

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Speaker 2: the federal government to kind of all be on the

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Speaker 2: same page.

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Speaker 1: Right. Yeah, I think it's almost kind of like the

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Speaker 1: government's the one who has the funding to go actually

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Speaker 1: look around and survey and find the science and put

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Speaker 1: these best practices out. But it's the county or the

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

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Speaker 1: the shoe, the shoe meets the pavement.

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Speaker 2: More like where the shoe meets the Brunswick stew.

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Speaker 1: That's so rotten. Not the Brunswick stew. That's like one

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Speaker 1: of the best things I had at Barbarie.

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Speaker 2: Let's take a break, shall we. I'm gonna go brush

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Speaker 2: my tongue with the toothbrush, okay, and I'll be right back.

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Speaker 3: All right, star sho.

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Speaker 1: Okay, and we're back and chuck. Let me smell your breath.

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Speaker 2: How's that?

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Speaker 1: Man? That is nice? Littlesterne, Yeah, if I do, detective,

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Speaker 1: Is that Tom's toothpaste you used? No? Okay, what toothpaste

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Speaker 1: do you use?

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Speaker 2: I use Uh, I'm using Crest right now?

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Speaker 1: Which one the orange one?

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Speaker 2: No?

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Speaker 1: Yeah? So the the the color of the packaging is orange.

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Speaker 1: But the type of mint it's like called citrus mint.

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Speaker 1: But you would never if you didn't see that, you

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Speaker 1: wouldn't be like, oh, this is citrus mint. It's just

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Speaker 1: its own type of very pleasant mint flavor sensation. Yeah.

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Speaker 2: I just use the regular uh, not not the white,

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Speaker 2: but I think it's like the blue crests right now,

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Speaker 2: pro health, I think, yeah, yeah, pro health. And then

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Speaker 2: a dude use the Listerine. Now I've been on that

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Speaker 2: for a solid couple of years. Yeah, because it's six

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Speaker 2: and one, six benufits in one. Why are we talking

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Speaker 2: about this?

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Speaker 1: I don't know.

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Speaker 2: Man, we're not even getting paid for that.

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Speaker 1: Maybe mine is Maybe mine is aqua fresh. It's either

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Speaker 1: aqua fresh or crust, which everyone makes, citrus Mintu's what

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Speaker 1: I use. But do you remember aim?

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Speaker 2: Oh? Yeah? What was that?

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Speaker 1: So that stuff? I think it's still around. It actually

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Speaker 1: doesn't do anything as far as brushing your teeth goes,

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

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

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Speaker 1: it was just pretty.

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Speaker 2: But it's bad toothpaste.

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Speaker 1: I don't I'm not a big fan of it, but

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Speaker 1: I love looking at it. How about that?

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Speaker 2: I remember that?

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Speaker 1: Yeah?

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Speaker 2: All right? So back to food inspection, now that our

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Speaker 2: mouths are clean. There are usually three kinds of food

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Speaker 2: safety inspections. You got your rag. The one that's done

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Speaker 2: on the rag, it's known as a routine inspection, and

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Speaker 2: that's the one where they come in might be every

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Speaker 2: six months, might be every year and a half or so,

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Speaker 2: depending on some stuff. We'll get to here in a bit.

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Speaker 2: And that's the one where you go in and you

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Speaker 2: just see the thing on the wall that gives it

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Speaker 2: the score. That's the one where you're working in the

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Speaker 2: restaurant and the owner and the manager freak out. They're like,

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Speaker 2: oh god, no, no, they do the second they walk

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Speaker 2: through the door. Although I will say in New Jersey,

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Speaker 2: where I worked at the store in basking Ridge, New Jersey,

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Speaker 2: we were always great. They took it really seriously. Yeah,

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Speaker 2: every time the inspector came by, they were like, come

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Speaker 2: on in.

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Speaker 1: That's the way it should be.

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Speaker 2: It's a big shout out to the store in basking Ridge,

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Speaker 2: New Jersey.

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Speaker 1: Way to go to the store.

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Speaker 2: That place is great, and that's how And they had

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Speaker 2: a restaurant group and they had like six restaurants and

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Speaker 2: they're all done the right way.

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Speaker 1: I don't think you could really have a restaurant group

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Speaker 1: without approaching food inspection and health standards in that way too.

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Speaker 2: Yeah, I mean it's just dumb.

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Speaker 1: Not too And from what I saw too, we also

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Speaker 1: kind of did you read that Mental Floss article I sent. Yeah,

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Speaker 1: So one of the things it's called twelve Secrets of

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Speaker 1: Restaurant Health Inspectors. One of the things they've point out

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Speaker 1: is that usually the bigger, the chain. So whether it's

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Speaker 1: a restaurant group on up to a global chain like

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Speaker 1: you know one of those guys, Sure, oh wow, cheeks buddy,

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Speaker 1: you're probably going to see something close to one hundred

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Speaker 1: every time. And the reason why is because they have

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Speaker 1: a lot of skin in the game. They have a

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Speaker 1: lot to lose, right if, like they pointed out with Chipotle,

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Speaker 1: like there were one or two locations of Chipotles where

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Speaker 1: some bad cilantro got some people sick with E. Coli,

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Speaker 1: but all Chipotle suffered as a result, people just stopped going.

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Speaker 1: They lost hundreds of millions of dollars and came probably

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Speaker 1: pretty close to going under there for a little while.

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Speaker 1: And I think they're still definitely callling their way out

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Speaker 1: from under it. So they don't just rely on state, county,

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Speaker 1: or city health inspectors. They do their own. They hire

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Speaker 1: their own third parties to come in and carry out

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Speaker 1: health inspections much more more frequently than the government's doing,

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Speaker 1: just to make sure that they're up to standards.

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Speaker 2: Yeah, so your your local fast food chain is more

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Speaker 2: likely to be super clean than the mom and pop

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Speaker 2: in theory, but in my opinion, you're also more likely

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Speaker 2: going to find the kid in the kitchen that goes,

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Speaker 2: hey watch this.

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

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Speaker 1: because it's definitely not to say that, you know, mom

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Speaker 1: and pop places are inherently unsafe. If it's a family business,

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

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

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

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Speaker 2: Uh So, getting back, the other two types of inspections

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Speaker 2: real quick, besides the routine are the follow up investigation

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Speaker 2: where they do say like, all right, you need to

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Speaker 2: fix these things. I'll be back next Thursday, or I'll

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Speaker 2: be back tomorrow depending on what's going on, right, or

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Speaker 2: I'll shut down your restaurant while you fix the stuff

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Speaker 2: it's so bad. And then there are inspections that are

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Speaker 2: triggered by a consumer plants.

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Speaker 1: Yes, that's the one where they like use the bat signal,

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Speaker 1: but instead of a bat, it's like a fork in

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Speaker 1: the sky and then the restaurant inspector swoops in. It's

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Speaker 1: like I'm here, I'm here. Everybody calm down.

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Speaker 2: Yeah, so I mentioned that people restaurants will be inspected

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Speaker 2: maybe every six months, maybe every year a year and

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Speaker 2: a half. They are. It's not willy nilly. They are

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Speaker 2: assessed a risk factor as an establishment by the county

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Speaker 2: or the you know whatever local municipality is carrying this out.

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Speaker 2: And that has to do with a bunch of things.

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Speaker 2: Sometimes it's the kind of food. Like if you're serving sushi,

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Speaker 2: you might get inspected a little more sushi sushi because

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Speaker 2: you're serving raw fish. That I didn't say sushi that done,

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Speaker 2: shushi that done?

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Speaker 1: Did I No?

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Speaker 2: No, no, oh no, that's Steve brule, Steve rule.

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Speaker 1: Shushy sham whishy.

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Speaker 2: That I thought. I thought it was my nising tooth.

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Speaker 2: Or if you're cooking meat or whatever, raw meat, you

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Speaker 2: might get inspected a little more than a deli that

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Speaker 2: just has you know, pre prepared meats and foods.

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Speaker 1: Yeah, like those cold cuts are already cooked. It's not

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Speaker 1: like you're they're serving you raw turkey slices like it's

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Speaker 1: already cooked. They're just putting it together onto a sandwich. Yeah,

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Speaker 1: that's a low risk restaurant comparatively speaking.

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Speaker 2: Yeah, you know, always gets me, even though I love

359
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Speaker 2: a ero, is when I see the thing on the

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Speaker 2: spit next to the heat lamp rotating around, right. I

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Speaker 2: always just think, how safe is that?

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Speaker 1: I would guess if it's operating in the United States

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Speaker 1: safe enough. Okay, that's the whole point of restaurant inspectors,

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Speaker 1: so that you don't have to ask that question. That

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Speaker 1: you can look at that and say, somebody who knows

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Speaker 1: what they're doing has inspected that and determined that is

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Speaker 1: not a threat to my health.

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Speaker 2: Maybe it just creeps me out to look at it.

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Speaker 1: No, 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 allow to stay

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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 Ann's Ghetto Burger. Oh yeah, right

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Speaker 1: by your house.

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Speaker 2: Yeah, that's just down the street.

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Speaker 1: Yes you have, you had one.

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Speaker 2: I've never had an ans because I thought that she

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Speaker 2: left and it closed. But it's still going. Is she's

380
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Speaker 2: still running it?

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Speaker 1: You know? I don't know. She had been threatening to

382
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Speaker 1: like retire for twenty years or something, but I knew

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Speaker 1: she wanted to get bought out and didn't want to

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Speaker 1: just close it down. So hopefully she was able to retire.

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Speaker 1: That's my hope.

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Speaker 2: All I know is the Wall Street Journal said it

387
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Speaker 2: was I think maybe the best hamburger in the United States.

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Speaker 1: The Wall Street Journal ain't lying, you know, yes, But

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

390
00:20:44,359 --> 00:20:48,199
Speaker 1: just on the vent around the or the backsplash, like

391
00:20:48,240 --> 00:20:52,440
Speaker 1: the stainless steel backsplash or whatever splatter guard behind the griddle,

392
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Speaker 1: and you're like, there's how does she how did she

393
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Speaker 1: get away with that? And then you take a bite

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

395
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Speaker 1: at all compared to this burger.

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Speaker 2: Well, maybe she is compliant because that is the second

397
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Speaker 2: risk factor involved with how often you're going to get inspected,

398
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Speaker 2: which is if do you have a list of complaints

399
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Speaker 2: or a record of violations on your record, then you're

400
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Speaker 2: gonna be on their frequent visitor list, right you know.

401
00:21:20,200 --> 00:21:24,120
Speaker 1: Yeah, yeah, and especially if you've ever been the source

402
00:21:24,200 --> 00:21:28,040
Speaker 1: of a food born illness, you're on you're a high

403
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Speaker 1: risk automatically.

404
00:21:29,080 --> 00:21:31,720
Speaker 2: Yeah, probably permanently, yeah, I would think so.

405
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Speaker 1: And depending on where you are, you know, like you're

406
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Speaker 1: going to get lots of visits after that. That's probably

407
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Speaker 1: aside from maybe people getting shot in your restaurant, a

408
00:21:43,040 --> 00:21:45,400
Speaker 1: food born illness is probably the worst thing that can

409
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Speaker 1: happen in your restaurant. Yeah, I would guess, and you know,

410
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Speaker 1: whether you're a new restaurant, well, if you're a new

411
00:21:54,560 --> 00:21:57,280
Speaker 1: restaurant in particular, I should say I think the standard

412
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Speaker 1: is is that depending on where you fall as far

413
00:22:00,680 --> 00:22:03,359
Speaker 1: as what kind of restaurant you are, whether you're a

414
00:22:03,400 --> 00:22:07,119
Speaker 1: deli serving cold cuts or a sushi place serving raw seafood,

415
00:22:07,680 --> 00:22:12,840
Speaker 1: you're assigned like an initial risk assessment, and then depending

416
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Speaker 1: on that risk assessment, if you're a sushi place, say

417
00:22:15,400 --> 00:22:18,080
Speaker 1: they're gonna come visit every three months for the first year,

418
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Speaker 1: or if you're a deli, they might come once every

419
00:22:22,760 --> 00:22:27,160
Speaker 1: year and a half. And then depending on how you

420
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Speaker 1: perform in those inspections, those regular routine inspections that are

421
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Speaker 1: basically predetermined by the type of restaurant you are, that

422
00:22:35,400 --> 00:22:38,639
Speaker 1: schedule can either diminish or increase. So let's say that

423
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Speaker 1: deli is found to be in violation pretty frequently every

424
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Speaker 1: eighteen months, they're going to start getting inspected every twelve

425
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Speaker 1: months or every six months.

426
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Speaker 2: Yeah, or that.

427
00:22:48,359 --> 00:22:51,240
Speaker 1: Sushi place that's getting inspected every three months or six months.

428
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Speaker 1: If it's just painfully obvious that they are top notch

429
00:22:55,760 --> 00:22:58,280
Speaker 1: pros who are taking this quite seriously and never get

430
00:22:58,320 --> 00:23:01,560
Speaker 1: caught for anything, then six months may end up turning

431
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Speaker 1: into a year. Who knows.

432
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Speaker 2: Yeah, you may have heard reports on the news too

433
00:23:06,680 --> 00:23:11,280
Speaker 2: that food inspectors have racist policies where they will go

434
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Speaker 2: after ethnic restaurants more often.

435
00:23:14,200 --> 00:23:15,600
Speaker 1: No, I hadn't heard that, is that right?

436
00:23:15,840 --> 00:23:18,960
Speaker 2: Yeah, I've seen reports on stuff like that, Wow, that

437
00:23:19,000 --> 00:23:21,359
Speaker 2: they get inspected more frequently if you're like, have an

438
00:23:21,359 --> 00:23:22,600
Speaker 2: ethnic restaurant.

439
00:23:22,320 --> 00:23:23,159
Speaker 1: That's pretty rotten.

440
00:23:23,640 --> 00:23:26,440
Speaker 2: But there is a food safety expert at North Carolina

441
00:23:26,480 --> 00:23:29,040
Speaker 2: State a named Ben Chapman that says there's really no

442
00:23:29,119 --> 00:23:31,760
Speaker 2: data to back that up. He said, but there could

443
00:23:31,800 --> 00:23:36,560
Speaker 2: be biases through consumer complaint systems. Oh and they did

444
00:23:37,000 --> 00:23:42,879
Speaker 2: sort of a just a snapshot from Yelp reviews, which

445
00:23:43,320 --> 00:23:45,840
Speaker 2: say what you want about Yelp reviews, they're pretty much

446
00:23:45,840 --> 00:23:50,159
Speaker 2: the worst thing ever. Right, But if you look at

447
00:23:50,240 --> 00:23:54,439
Speaker 2: Yelp reviews, you do a search for food poisoning, and

448
00:23:54,560 --> 00:23:56,800
Speaker 2: close to seventy percent of the time they were ethnic

449
00:23:56,840 --> 00:24:00,520
Speaker 2: restaurants where people complained about food poisoning. So I see

450
00:24:00,720 --> 00:24:03,879
Speaker 2: this food is weird. I don't recognize it that some

451
00:24:03,920 --> 00:24:05,960
Speaker 2: bias comes in through that.

452
00:24:06,119 --> 00:24:08,720
Speaker 1: But that makes sense. Then Chuck like if if if

453
00:24:08,840 --> 00:24:13,959
Speaker 1: yelp is a proxy for the number of times somebody

454
00:24:14,040 --> 00:24:18,719
Speaker 1: might call in a complaint. That's one of the ways

455
00:24:18,720 --> 00:24:21,159
Speaker 1: that food inspector goes out to inspect a restaurant is

456
00:24:21,200 --> 00:24:23,520
Speaker 1: when somebody the public, said, you know, calls and says

457
00:24:23,560 --> 00:24:28,320
Speaker 1: something or complains. So yeah, I mean that that makes utter,

458
00:24:28,320 --> 00:24:32,720
Speaker 1: incomplete sense. Have you ever called and complained about a restaurant?

459
00:24:32,760 --> 00:24:35,200
Speaker 1: Have you ever called the health department? No? I never

460
00:24:35,240 --> 00:24:38,520
Speaker 1: have either, and they're actually after researching this article, I

461
00:24:38,600 --> 00:24:41,280
Speaker 1: was like, there, I can think of it. At least

462
00:24:41,280 --> 00:24:44,040
Speaker 1: one time when I could have and should have called

463
00:24:44,560 --> 00:24:47,919
Speaker 1: just got under cooked chicken, and you mean and I

464
00:24:47,960 --> 00:24:51,000
Speaker 1: both got very sick for like the whole weekend, and

465
00:24:51,080 --> 00:24:53,920
Speaker 1: I kept calling this place like like, what are you

466
00:24:53,920 --> 00:24:55,760
Speaker 1: guys going to do about this? You have to do something,

467
00:24:55,840 --> 00:25:00,440
Speaker 1: and they just got less and less interested the more

468
00:25:00,480 --> 00:25:02,920
Speaker 1: frequently I called them. By the by like the fourth

469
00:25:02,960 --> 00:25:05,639
Speaker 1: or fifth time, I was like, we're still suffering. I

470
00:25:05,720 --> 00:25:08,280
Speaker 1: just wanted to let you know, we're laying around throwing up.

471
00:25:09,440 --> 00:25:11,919
Speaker 1: And they didn't do anything about it. There was no

472
00:25:13,440 --> 00:25:17,000
Speaker 1: We're sorry there. I think they actually didn't believe me. Maybe,

473
00:25:17,040 --> 00:25:19,040
Speaker 1: But now that I've read this, I'm like, I totally

474
00:25:19,040 --> 00:25:21,200
Speaker 1: should have called the health department on those guys, which

475
00:25:22,000 --> 00:25:22,840
Speaker 1: it was in Atlanta.

476
00:25:23,080 --> 00:25:25,280
Speaker 2: I think I remember that. Actually we got.

477
00:25:25,520 --> 00:25:29,320
Speaker 1: So we were sick for an entire weekend. Pretty nice, right, yes, yeah,

478
00:25:29,440 --> 00:25:32,840
Speaker 1: totally remember, right across from where we used to work

479
00:25:32,840 --> 00:25:36,720
Speaker 1: and Buckhead actually, and they could not have cared less.

480
00:25:36,840 --> 00:25:37,960
Speaker 1: And that's what ticked me off.

481
00:25:37,960 --> 00:25:40,440
Speaker 2: Oh you were calling the restaurant over there, yes, yeah, yeah, yeah,

482
00:25:40,440 --> 00:25:42,320
Speaker 2: Oh I thought you called the health inspector over No.

483
00:25:42,680 --> 00:25:45,119
Speaker 1: But now now I'm like, why wouldn't Why didn't we

484
00:25:45,160 --> 00:25:47,639
Speaker 1: just call it health inspector? Now I would call for

485
00:25:47,680 --> 00:25:50,239
Speaker 1: sure now that I've done this research, because it's not

486
00:25:50,359 --> 00:25:54,600
Speaker 1: like like what you're doing is helping other people from

487
00:25:54,840 --> 00:25:56,840
Speaker 1: from before, from the same fate.

488
00:25:56,680 --> 00:26:00,080
Speaker 2: Befall, Yeah, you're not being a rat, right right.

489
00:26:00,359 --> 00:26:02,640
Speaker 1: Which is another thing that health inspectors look out for.

490
00:26:03,359 --> 00:26:05,320
Speaker 2: All right, Well, let's talk about that when you when

491
00:26:06,600 --> 00:26:09,840
Speaker 2: this is how that this goes down. There are unannounced visits,

492
00:26:09,880 --> 00:26:14,080
Speaker 2: like I said, so I've worked at I've worked at

493
00:26:14,280 --> 00:26:17,000
Speaker 2: I don't know, like probably four or five places over

494
00:26:17,040 --> 00:26:20,320
Speaker 2: the years, and two of them were pretty bad. The

495
00:26:20,320 --> 00:26:22,680
Speaker 2: aforementioned barbecue place, and then where I worked in college

496
00:26:23,320 --> 00:26:26,440
Speaker 2: wasn't terrible, but it wasn't great. It was a typical

497
00:26:26,680 --> 00:26:32,520
Speaker 2: like college town Mexican joint, but it wasn't like the

498
00:26:32,560 --> 00:26:35,439
Speaker 2: super professional other restaurants that I've worked at. But at

499
00:26:35,480 --> 00:26:39,480
Speaker 2: those first two places, I remember when the restaurant inspector

500
00:26:39,520 --> 00:26:43,480
Speaker 2: walked through the door, a panic set in. Invariably the

501
00:26:43,800 --> 00:26:46,879
Speaker 2: one of the like the GM or whoever the manager was,

502
00:26:47,720 --> 00:26:52,200
Speaker 2: would immediately confront in a nice not confront but greet

503
00:26:52,480 --> 00:26:56,600
Speaker 2: the person and send you know, the understanding was someone

504
00:26:56,640 --> 00:26:59,320
Speaker 2: go back to the kitchen and tell everyone that the

505
00:26:59,400 --> 00:27:03,480
Speaker 2: inspectors here. And judging from that Mental Floss article you sent,

506
00:27:04,119 --> 00:27:06,919
Speaker 2: that's exactly how it works. And for that reason, the

507
00:27:07,040 --> 00:27:10,080
Speaker 2: very first thing a good health inspector does is kind

508
00:27:10,080 --> 00:27:12,200
Speaker 2: of barge through there and say, I'm going straight into

509
00:27:12,240 --> 00:27:15,520
Speaker 2: the kitchen right the second right, because they know what's.

510
00:27:15,320 --> 00:27:18,919
Speaker 1: Going on, right, that's they have to or else a

511
00:27:18,960 --> 00:27:21,840
Speaker 1: whole bunch of violations get covered up really quickly.

512
00:27:21,760 --> 00:27:22,480
Speaker 2: Very quickly.

513
00:27:23,000 --> 00:27:25,680
Speaker 1: And so in that Mental Plus article, basically they said

514
00:27:25,680 --> 00:27:29,879
Speaker 1: they needed to do like a brisk like run walk

515
00:27:30,240 --> 00:27:31,720
Speaker 1: through the kitchen as fast as they could.

516
00:27:31,720 --> 00:27:32,480
Speaker 2: Isn't that scary?

517
00:27:32,960 --> 00:27:36,719
Speaker 1: It is? But you do you you scales, like what

518
00:27:36,760 --> 00:27:39,440
Speaker 1: do you do? And like just stand there and freeze.

519
00:27:39,480 --> 00:27:41,760
Speaker 1: That's what they should do, is be like everybody freeze

520
00:27:42,320 --> 00:27:44,440
Speaker 1: and then like have their finger and thumb in the

521
00:27:44,480 --> 00:27:47,000
Speaker 1: shape of a gun because I don't think they're allowed

522
00:27:47,040 --> 00:27:48,240
Speaker 1: to actually carry guns.

523
00:27:48,400 --> 00:27:50,640
Speaker 2: Well, this one health inspector in the mental plaus thing said,

524
00:27:50,680 --> 00:27:52,920
Speaker 2: we want to see the things that won't be there

525
00:27:52,960 --> 00:27:54,960
Speaker 2: in another three to four minutes.

526
00:27:54,800 --> 00:27:58,320
Speaker 1: Right, But that's the thing. But I mean it could

527
00:27:58,359 --> 00:28:01,879
Speaker 1: be anything like there's there's like if you are sitting

528
00:28:01,920 --> 00:28:06,880
Speaker 1: there making food and you have like a cup of coke, right,

529
00:28:07,760 --> 00:28:09,080
Speaker 1: you're not supposed to have that.

530
00:28:09,080 --> 00:28:11,159
Speaker 2: There, Yeah, or in your cell phone in the kitchen.

531
00:28:11,200 --> 00:28:13,400
Speaker 1: It's another big one too. I'll bet that is probably

532
00:28:13,440 --> 00:28:16,800
Speaker 1: the most frequent violation today.

533
00:28:17,119 --> 00:28:18,280
Speaker 2: They're covered in poop.

534
00:28:18,840 --> 00:28:20,680
Speaker 1: Do you ever see something like have you ever just

535
00:28:20,720 --> 00:28:22,719
Speaker 1: stopped and looked at people on the street like with

536
00:28:22,760 --> 00:28:26,720
Speaker 1: their phones, Like they'll just be stopped mid something like

537
00:28:26,760 --> 00:28:30,040
Speaker 1: they have like a shovel like propped up against their shoulder,

538
00:28:30,480 --> 00:28:32,480
Speaker 1: just looking at their phone with their mouth hanging open,

539
00:28:32,520 --> 00:28:35,639
Speaker 1: and it's like crazy, We're turning into like a society

540
00:28:35,640 --> 00:28:37,720
Speaker 1: of zombies. Man, how do you.

541
00:28:37,640 --> 00:28:39,200
Speaker 2: Stare at your phone? I've seen you do that. You

542
00:28:39,240 --> 00:28:40,680
Speaker 2: do it in a smarter looking way.

543
00:28:41,040 --> 00:28:43,560
Speaker 1: I do the thing where I'm like stroking my chin

544
00:28:43,640 --> 00:28:47,120
Speaker 1: thoughtfully right in your mouth closed exactly. I've got like

545
00:28:47,160 --> 00:28:49,680
Speaker 1: one eyebrow arched, all right.

546
00:28:49,760 --> 00:28:52,480
Speaker 2: So the first thing they inspect, obviously the kitchen. The

547
00:28:53,480 --> 00:28:56,040
Speaker 2: manager or the owner whoever is there on point is

548
00:28:56,080 --> 00:29:00,280
Speaker 2: with the inspector the whole time, because they're saying like, hey,

549
00:29:00,840 --> 00:29:04,000
Speaker 2: like little things like that ketchup bottles disgusting, Like why

550
00:29:04,040 --> 00:29:05,480
Speaker 2: don't you go ahead and have someone clean that up.

551
00:29:06,280 --> 00:29:08,480
Speaker 2: I won't dock you a point, right, but just get

552
00:29:08,520 --> 00:29:08,840
Speaker 2: it clean.

553
00:29:08,960 --> 00:29:10,960
Speaker 1: And the guy wipes it down. He's like, no, that brand,

554
00:29:10,960 --> 00:29:14,160
Speaker 1: it's Hunt, So I get some hines in here. It's disgusting.

555
00:29:14,640 --> 00:29:17,400
Speaker 2: But the first thing they inspect are the dynamic areas,

556
00:29:17,400 --> 00:29:24,800
Speaker 2: which are the kitchen food preparation areas. Basically, anywhere where

557
00:29:24,840 --> 00:29:28,680
Speaker 2: there's food actively out is the first place they'll go.

558
00:29:28,960 --> 00:29:33,400
Speaker 1: Right, that's the static area, dynamics.

559
00:29:32,920 --> 00:29:34,760
Speaker 2: The dynamic okay, and then you start with the one

560
00:29:34,800 --> 00:29:36,600
Speaker 2: hundred points. By the way, I don't know if we mentioned.

561
00:29:36,400 --> 00:29:39,400
Speaker 1: That, which I think is kind of optimistic. It's saying, like,

562
00:29:39,560 --> 00:29:43,120
Speaker 1: I want to believe the best thing you So everybody

563
00:29:43,160 --> 00:29:45,800
Speaker 1: starts with a hundred and then we start deducting from there.

564
00:29:45,880 --> 00:29:47,040
Speaker 2: Yeah, then it just gets sad.

565
00:29:47,360 --> 00:29:50,720
Speaker 1: So one of the first things they're looking for is

566
00:29:50,760 --> 00:29:54,080
Speaker 1: employee hygiene because remember what you mentioned, like way back

567
00:29:54,160 --> 00:29:56,320
Speaker 1: and when the Food and Drug Act was creating, the

568
00:29:56,320 --> 00:30:00,400
Speaker 1: Food Code was first established, there were a lot of

569
00:30:00,480 --> 00:30:03,280
Speaker 1: basic tenets that were put forth back then, and one

570
00:30:03,280 --> 00:30:05,560
Speaker 1: of them was, you're the people who cook the food

571
00:30:05,720 --> 00:30:08,400
Speaker 1: need to be clean as a whistle. And that's one

572
00:30:08,400 --> 00:30:10,880
Speaker 1: of the big things that the health inspector is looking for,

573
00:30:10,960 --> 00:30:13,880
Speaker 1: like are they wearing gloves, which, by the way, is

574
00:30:13,960 --> 00:30:16,719
Speaker 1: not to say that if an employee's wearing gloves that

575
00:30:16,800 --> 00:30:21,040
Speaker 1: you're totally covered. The gloves are supposed to be a

576
00:30:21,120 --> 00:30:24,320
Speaker 1: fail safe to good hand washing. Yeah, so you want

577
00:30:24,320 --> 00:30:27,080
Speaker 1: them to be washing their hands very frequently and then

578
00:30:27,120 --> 00:30:29,160
Speaker 1: wearing gloves on top of that, but then on top

579
00:30:29,240 --> 00:30:32,600
Speaker 1: of that not doing things like using their cell phone

580
00:30:32,720 --> 00:30:36,520
Speaker 1: with the gloves one, because you've just automatically contaminated them

581
00:30:36,720 --> 00:30:40,120
Speaker 1: and totally defeated the purpose of using gloves at that point. Right,

582
00:30:40,640 --> 00:30:43,400
Speaker 1: So there's a lot of hygiene things that are being

583
00:30:43,440 --> 00:30:48,800
Speaker 1: taken into account. But how do you tell whether people

584
00:30:48,840 --> 00:30:52,160
Speaker 1: are washing their hands when you're just walking into a kitchen.

585
00:30:52,360 --> 00:30:54,120
Speaker 1: Of course they're going to wash their hands in front

586
00:30:54,160 --> 00:30:55,680
Speaker 1: of you in the way that they're supposed to be,

587
00:30:55,920 --> 00:30:58,000
Speaker 1: but how do you know they're doing it routinely?

588
00:30:58,120 --> 00:31:00,680
Speaker 2: Chuck? Well, yeah, and we should that there is a

589
00:31:00,680 --> 00:31:03,280
Speaker 2: way you're supposed to wash the hands. You don't rinse

590
00:31:03,320 --> 00:31:05,120
Speaker 2: them off and just dry them with the towel that's

591
00:31:05,120 --> 00:31:08,360
Speaker 2: sitting by the sink, or just blow on them. You rinse,

592
00:31:08,520 --> 00:31:11,000
Speaker 2: you put on the soap, you scrub for twenty seconds,

593
00:31:11,360 --> 00:31:14,080
Speaker 2: then you dry off with a one use towel.

594
00:31:14,440 --> 00:31:18,200
Speaker 1: And good old, unsustainable made out of tree paper towel.

595
00:31:19,000 --> 00:31:21,640
Speaker 2: Uh yeah, Or if you're a really fancy restaurant, you

596
00:31:21,680 --> 00:31:24,000
Speaker 2: can just have like cashmere towels laying around as long

597
00:31:24,040 --> 00:31:24,960
Speaker 2: as you throw them away after it.

598
00:31:25,160 --> 00:31:26,280
Speaker 1: Right, you have to throw them away.

599
00:31:27,160 --> 00:31:29,320
Speaker 2: But your little trick, I know where you were leading.

600
00:31:29,640 --> 00:31:32,720
Speaker 2: How you can tell is this one very crafty restaurant

601
00:31:32,760 --> 00:31:35,440
Speaker 2: inspector in the Mental Floss article said, they go in

602
00:31:35,480 --> 00:31:37,440
Speaker 2: the first thing they do because it takes them a

603
00:31:37,480 --> 00:31:40,280
Speaker 2: couple hours at a just sort of a normal sized restaurant,

604
00:31:41,440 --> 00:31:44,040
Speaker 2: four or five hours at a big hotel restaurant.

605
00:31:44,120 --> 00:31:44,360
Speaker 1: M h.

606
00:31:44,720 --> 00:31:47,400
Speaker 2: He said, he puts an X on the paper towels,

607
00:31:48,200 --> 00:31:50,920
Speaker 2: and if he goes back at the end of his inspection,

608
00:31:51,400 --> 00:31:53,640
Speaker 2: then that X is still in the paper towel, then

609
00:31:53,640 --> 00:31:57,000
Speaker 2: he knows hands are not being washed. Right, very sneaky,

610
00:31:57,080 --> 00:31:57,760
Speaker 2: pretty clever.

611
00:31:57,960 --> 00:32:01,440
Speaker 1: Yeah, yeah, so I guess we just gave it away though,

612
00:32:01,480 --> 00:32:03,080
Speaker 1: So now all the people are going to go check

613
00:32:03,120 --> 00:32:04,040
Speaker 1: their paper towel rolls.

614
00:32:04,200 --> 00:32:05,120
Speaker 2: H bet they're other ways.

615
00:32:06,480 --> 00:32:08,800
Speaker 1: Yeah, that was just a setup to nudge them into

616
00:32:08,800 --> 00:32:10,880
Speaker 1: the actual way he's telling.

617
00:32:11,120 --> 00:32:12,240
Speaker 2: Yeah, like wash your hands.

618
00:32:13,080 --> 00:32:15,320
Speaker 1: Food is another big one too, right, you want to

619
00:32:15,360 --> 00:32:18,360
Speaker 1: make sure that the food is being properly stored and

620
00:32:18,440 --> 00:32:23,040
Speaker 1: properly cooked. And apparently there is a danger zone between

621
00:32:23,880 --> 00:32:28,120
Speaker 1: I think like zero and one hundred and forty that

622
00:32:28,160 --> 00:32:30,120
Speaker 1: you want to hit or that you want to stay

623
00:32:30,120 --> 00:32:34,920
Speaker 1: outside of. So basically you want your food, especially like

624
00:32:36,000 --> 00:32:39,880
Speaker 1: raw meat, to be stored at a temperature frozen right

625
00:32:40,240 --> 00:32:43,320
Speaker 1: or else kept at forty degrees fahrenheit forty degrees celsius

626
00:32:43,440 --> 00:32:46,480
Speaker 1: or below for fridges, and then when you cook it,

627
00:32:46,720 --> 00:32:48,760
Speaker 1: you have to cook it to at least one hundred

628
00:32:48,800 --> 00:32:53,160
Speaker 1: and sixty degrees internal temperature for beef, pork, all those guys,

629
00:32:53,240 --> 00:32:55,400
Speaker 1: and then one hundred and forty five for fish. And

630
00:32:55,440 --> 00:32:57,720
Speaker 1: if a restaurant's not doing that, that's a big that's

631
00:32:57,760 --> 00:32:59,920
Speaker 1: a big one, as we'll see.

632
00:33:00,080 --> 00:33:01,680
Speaker 2: Yeah, I mean, the best way to think about food

633
00:33:01,720 --> 00:33:05,760
Speaker 2: storage is without getting into the specific temperatures. Is if

634
00:33:05,800 --> 00:33:09,280
Speaker 2: it's supposed to be cold or frozen, it should be

635
00:33:09,280 --> 00:33:11,600
Speaker 2: cold or frozen. If it's supposed to be hot, it

636
00:33:11,640 --> 00:33:14,840
Speaker 2: should be hot. Is that middle ground is where you're

637
00:33:14,880 --> 00:33:18,640
Speaker 2: in big trouble exactly. They talked about lukewarm being the

638
00:33:18,640 --> 00:33:23,480
Speaker 2: big enemy, right, that's never good lukewarm.

639
00:33:23,600 --> 00:33:25,800
Speaker 1: I'm trying to think of a time when lukeworm is

640
00:33:25,800 --> 00:33:26,920
Speaker 1: preferable with anything.

641
00:33:28,560 --> 00:33:32,720
Speaker 2: It just sounds gross. I like my food really hot too.

642
00:33:33,800 --> 00:33:34,120
Speaker 1: Yeah.

643
00:33:34,160 --> 00:33:36,520
Speaker 2: Like That's the one thing I will send something back

644
00:33:37,360 --> 00:33:39,920
Speaker 2: is if it's was clearly made a little earlier than

645
00:33:39,960 --> 00:33:42,120
Speaker 2: the rest of the party at the table and it's

646
00:33:42,160 --> 00:33:44,320
Speaker 2: sort of lukewarm, I'm like, nah, man, I want I

647
00:33:44,360 --> 00:33:45,680
Speaker 2: want steam coming off this thing.

648
00:33:45,920 --> 00:33:49,239
Speaker 1: Yeah. Yeah, they throw the microwave, yeah they do, and

649
00:33:49,280 --> 00:33:50,920
Speaker 1: then they're like, oh, I guess you want a little

650
00:33:50,920 --> 00:33:51,720
Speaker 1: spit on that too.

651
00:33:52,680 --> 00:33:57,200
Speaker 2: Apparently soup should be like the way you reheat things

652
00:33:57,280 --> 00:34:00,120
Speaker 2: is a big deal because obviously that Brunswick stew, you

653
00:34:00,120 --> 00:34:01,520
Speaker 2: don't just throw it out every night. You put it

654
00:34:01,520 --> 00:34:04,200
Speaker 2: back in the walk in so some jerk can step

655
00:34:04,240 --> 00:34:08,279
Speaker 2: in it. But when you bring soups and brols back

656
00:34:09,239 --> 00:34:13,560
Speaker 2: to heat, you have to reboil them entirely right from

657
00:34:13,680 --> 00:34:15,440
Speaker 2: their refrigerated state.

658
00:34:15,440 --> 00:34:19,560
Speaker 1: Which makes sense, but that's never very good for food.

659
00:34:19,760 --> 00:34:24,200
Speaker 1: If it's already prepared, once you reboil it, probably you're

660
00:34:24,239 --> 00:34:27,680
Speaker 1: just gonna want to throw that away then really, yeah, man,

661
00:34:27,719 --> 00:34:30,480
Speaker 1: it toughens everything up, or else it over cooks it.

662
00:34:30,480 --> 00:34:32,520
Speaker 1: It's already been cooked once, so when you bring it

663
00:34:32,560 --> 00:34:35,799
Speaker 1: to a boil, you're really cooking it again. And for

664
00:34:35,920 --> 00:34:38,440
Speaker 1: food born illness is that's a good way to treat it,

665
00:34:38,480 --> 00:34:41,080
Speaker 1: but it doesn't necessarily make for the most appetizing food.

666
00:34:42,080 --> 00:34:43,319
Speaker 2: Right. I don't know if I agree with that, but

667
00:34:43,440 --> 00:34:46,480
Speaker 2: that's all right, that's what I'm going With frozen meat.

668
00:34:46,480 --> 00:34:51,200
Speaker 2: You don't just say, hey, Jimmy, throw that frozen bird

669
00:34:51,239 --> 00:34:54,600
Speaker 2: out on the table and leave it there till this evening, right,

670
00:34:54,640 --> 00:34:56,560
Speaker 2: But you don't just leave food out to thaw. There

671
00:34:56,640 --> 00:34:59,880
Speaker 2: are proper ways of falling and bringing things back to

672
00:35:00,120 --> 00:35:01,480
Speaker 2: correct temperature. Right.

673
00:35:01,520 --> 00:35:03,960
Speaker 1: And then so let's say you have a place where

674
00:35:03,960 --> 00:35:07,200
Speaker 1: you're cutting up that thawed chicken that was properly thawed,

675
00:35:08,280 --> 00:35:10,759
Speaker 1: and then you set the knife down and somebody else

676
00:35:10,800 --> 00:35:14,279
Speaker 1: picks it up and they start cutting lettuce with it.

677
00:35:14,320 --> 00:35:19,120
Speaker 1: That's cross contamination. That is extremely dangerous because as you know,

678
00:35:19,320 --> 00:35:21,799
Speaker 1: very few people cook their lettuce before they eat it

679
00:35:21,840 --> 00:35:24,120
Speaker 1: in a salad. It's raw, and so now it has

680
00:35:24,239 --> 00:35:26,799
Speaker 1: raw chicken juice on the lettuce that you're eating raw

681
00:35:26,840 --> 00:35:30,440
Speaker 1: and uncooked, and you can die from that. So cross

682
00:35:30,480 --> 00:35:33,399
Speaker 1: contamination is a big one they look for. They also

683
00:35:34,040 --> 00:35:36,800
Speaker 1: it can be a little more simple, like with something

684
00:35:36,880 --> 00:35:39,920
Speaker 1: like silverware. From what I saw, if the silverware is

685
00:35:40,080 --> 00:35:45,239
Speaker 1: dirty or smudgie, that is a big problem because that

686
00:35:45,320 --> 00:35:48,759
Speaker 1: means usually that the whole kitchen is dirty. There's a

687
00:35:48,800 --> 00:35:51,520
Speaker 1: lot of that's like a big red flag that apparently

688
00:35:51,600 --> 00:35:54,880
Speaker 1: health health inspectors will will tell you that if the

689
00:35:54,880 --> 00:35:57,719
Speaker 1: silverware is dirty, it usually is indicative of just a

690
00:35:57,760 --> 00:36:01,440
Speaker 1: dirty restaurant in general. Yeah, and I've always heard I

691
00:36:01,480 --> 00:36:03,840
Speaker 1: don't know if it's an urban legend or not. But

692
00:36:04,760 --> 00:36:08,680
Speaker 1: you know, like the just the plastic soda cups that

693
00:36:08,800 --> 00:36:11,920
Speaker 1: like a lot of restaurants will have. Have you ever

694
00:36:11,960 --> 00:36:16,120
Speaker 1: heard that it's not possible for them to get to

695
00:36:16,200 --> 00:36:20,880
Speaker 1: the temperature needed to kill any bacteria on them, because

696
00:36:20,880 --> 00:36:24,640
Speaker 1: they'll melt otherwise, so that when you drink out of them,

697
00:36:25,120 --> 00:36:28,040
Speaker 1: they've not really been sanitized from before.

698
00:36:28,920 --> 00:36:30,920
Speaker 2: I have not heard that. But as someone who has

699
00:36:30,960 --> 00:36:33,799
Speaker 2: worked as a dishwasher, you don't say, well, I'm going

700
00:36:33,840 --> 00:36:36,839
Speaker 2: to watch these things at this temperature. You just throw

701
00:36:36,880 --> 00:36:37,680
Speaker 2: everything through there.

702
00:36:37,920 --> 00:36:40,480
Speaker 1: Yeah, you don't have any choice in what temperature. It's

703
00:36:40,520 --> 00:36:42,719
Speaker 1: all prescribed for you. You're just basically putting them on

704
00:36:42,719 --> 00:36:44,959
Speaker 1: the tray and sliding them through, pulling the door down,

705
00:36:44,960 --> 00:36:46,520
Speaker 1: and then it washes them and you lift the door

706
00:36:46,600 --> 00:36:47,319
Speaker 1: up and pull them out.

707
00:36:48,120 --> 00:36:49,960
Speaker 2: Yes, and I will say one of my dreams though,

708
00:36:50,000 --> 00:36:51,200
Speaker 2: is to have one of those in my home.

709
00:36:51,480 --> 00:36:54,040
Speaker 1: Those I can't remember what they're called, but they are wonderful.

710
00:36:54,160 --> 00:36:57,320
Speaker 2: It's pretty great. Yeah, it just watches everything like super fast.

711
00:36:58,280 --> 00:37:01,319
Speaker 1: So that's the dynamic areas, right, Yes, there's also the

712
00:37:01,320 --> 00:37:04,879
Speaker 1: static areas where it's things like well, the dishwashing area

713
00:37:04,960 --> 00:37:07,640
Speaker 1: actually apparently is a static area. It doesn't change very

714
00:37:07,680 --> 00:37:11,320
Speaker 1: much where you store cleaning products that kind of stuff.

715
00:37:12,360 --> 00:37:15,360
Speaker 1: I guess you get points deducted if your cleaning products

716
00:37:15,400 --> 00:37:19,520
Speaker 1: or your toxic chemicals are not in their marked original package.

717
00:37:19,680 --> 00:37:21,400
Speaker 2: Yeah, that's not good because.

718
00:37:21,360 --> 00:37:24,160
Speaker 1: You could they can be mistaken for oil and vinegar

719
00:37:24,239 --> 00:37:25,000
Speaker 1: or something like that.

720
00:37:25,760 --> 00:37:28,520
Speaker 2: Yeah, and they're gonna check. The static areas include a

721
00:37:28,520 --> 00:37:30,160
Speaker 2: lot of things that you don't think would even fall

722
00:37:30,200 --> 00:37:33,279
Speaker 2: into the purview of a restaurant inspector. They're going to

723
00:37:33,320 --> 00:37:35,719
Speaker 2: look at your HVAC systems and your vents and your

724
00:37:35,760 --> 00:37:39,520
Speaker 2: smoke detectors. They're gonna look at your dining room and

725
00:37:39,560 --> 00:37:42,640
Speaker 2: the floors and the ceilings and your ceiling vans, and

726
00:37:42,760 --> 00:37:46,040
Speaker 2: your dumpster behind and your grease trap. Like they look

727
00:37:46,080 --> 00:37:47,320
Speaker 2: at everything.

728
00:37:47,280 --> 00:37:50,239
Speaker 1: Right, which is good. And another one that they take

729
00:37:50,280 --> 00:37:52,640
Speaker 1: a look at that I think is probably a big

730
00:37:52,680 --> 00:37:55,560
Speaker 1: problem for restaurants in a lot of ways are ice machines.

731
00:37:56,840 --> 00:37:59,839
Speaker 1: There's a lot of parts to ice machines that are

732
00:38:00,040 --> 00:38:00,600
Speaker 1: out of view.

733
00:38:00,800 --> 00:38:02,920
Speaker 2: This thing scared me in mental floss now.

734
00:38:03,000 --> 00:38:06,960
Speaker 1: That can like grow mold pretty easy, and not just

735
00:38:07,040 --> 00:38:09,759
Speaker 1: the ice machine right where they're like scooping ice out,

736
00:38:09,800 --> 00:38:11,840
Speaker 1: which is another thing too, Like there better be an

737
00:38:11,880 --> 00:38:16,920
Speaker 1: ice scoop, right, it can grow mold in the ice machine.

738
00:38:17,000 --> 00:38:20,320
Speaker 1: But also those shoots where ice comes out of like

739
00:38:20,040 --> 00:38:24,600
Speaker 1: a like a beverage dispenser, those are usually serviced by

740
00:38:24,800 --> 00:38:29,440
Speaker 1: the company that makes the beverages that it's dispensing, and

741
00:38:29,480 --> 00:38:31,399
Speaker 1: so it would be up to that company to clean

742
00:38:31,440 --> 00:38:34,200
Speaker 1: those out, which means that they get even less attention

743
00:38:34,280 --> 00:38:36,600
Speaker 1: than the rest of the restaurant. So the next time

744
00:38:36,640 --> 00:38:40,200
Speaker 1: you're getting like ice out of beverage dispenser, like, get

745
00:38:40,200 --> 00:38:42,719
Speaker 1: your flash light out of your pocket and look up

746
00:38:42,760 --> 00:38:45,600
Speaker 1: there and see if you see any mold and then

747
00:38:45,760 --> 00:38:47,759
Speaker 1: just raise holy hell if you do.

748
00:38:48,040 --> 00:38:49,719
Speaker 2: Yeah. And I'm not a big fan of the serve

749
00:38:49,840 --> 00:38:54,480
Speaker 2: yourself soft drink stations anyway, for you know, out there

750
00:38:54,480 --> 00:38:56,200
Speaker 2: with the public. I don't think think the public should

751
00:38:56,200 --> 00:39:00,600
Speaker 2: ever have access to something. That's why, well that's not

752
00:39:00,640 --> 00:39:03,400
Speaker 2: the reason. But buffets are just so gross and creepy.

753
00:39:03,400 --> 00:39:05,440
Speaker 2: I haven't been to a buffet in good Lord, I

754
00:39:05,480 --> 00:39:09,040
Speaker 2: don't know, twenty years, I know, but the thought of

755
00:39:09,080 --> 00:39:11,600
Speaker 2: a buffet, I know they have the sneeze guard, but

756
00:39:12,760 --> 00:39:16,280
Speaker 2: people like scooping in and serving themselves their own food

757
00:39:16,360 --> 00:39:20,040
Speaker 2: from a trough is so weird and gross and archaic

758
00:39:20,719 --> 00:39:22,759
Speaker 2: that I can't believe people still do that.

759
00:39:23,120 --> 00:39:25,520
Speaker 1: Well. I mean also, like even if you're using like

760
00:39:26,320 --> 00:39:30,120
Speaker 1: a spoon, like a serving spoon to scoop something out,

761
00:39:30,160 --> 00:39:32,640
Speaker 1: which you are, so did the person before you, right,

762
00:39:33,400 --> 00:39:35,719
Speaker 1: and that means you're touching the same serving spoon and

763
00:39:35,760 --> 00:39:38,080
Speaker 1: then going back and using your hands to go eat,

764
00:39:38,160 --> 00:39:41,200
Speaker 1: So you just touched whatever the other person had on

765
00:39:41,239 --> 00:39:44,040
Speaker 1: their hands, and now you're coming in contact with your mouth.

766
00:39:44,040 --> 00:39:45,600
Speaker 1: It's a flawed system, for sure.

767
00:39:45,920 --> 00:39:48,080
Speaker 2: It is. Because what you're saying is, I'm going to

768
00:39:48,160 --> 00:39:52,080
Speaker 2: count on the three hundred people that have eaten here

769
00:39:52,120 --> 00:39:56,959
Speaker 2: today before me are all completely hygienic. All their hands

770
00:39:57,000 --> 00:39:57,680
Speaker 2: have been washed.

771
00:39:57,920 --> 00:39:59,960
Speaker 1: Yeah, Timothy, poop hands isn't among them.

772
00:40:00,080 --> 00:40:03,200
Speaker 2: No one did a single gross thing, like if a

773
00:40:03,360 --> 00:40:05,960
Speaker 2: tater tot fell off the spoon flicked it back in

774
00:40:06,040 --> 00:40:09,919
Speaker 2: with her finger, Like, no one did anything wrong at all.

775
00:40:10,600 --> 00:40:14,160
Speaker 2: I just no way, not even like whole foods or someplace.

776
00:40:14,440 --> 00:40:15,520
Speaker 2: Those are all gross to me.

777
00:40:16,600 --> 00:40:18,959
Speaker 1: Oh yeah, whole foods would count with that too, huh.

778
00:40:19,000 --> 00:40:21,040
Speaker 2: Although I do like a build drone salad thing every

779
00:40:21,080 --> 00:40:22,680
Speaker 2: once in a while. That's the exception.

780
00:40:22,960 --> 00:40:26,000
Speaker 1: Good salad bar. Yeah, it's tough to turn down. I'm

781
00:40:26,000 --> 00:40:28,919
Speaker 1: with you. Well, let's take a break, think a little

782
00:40:28,920 --> 00:40:56,280
Speaker 1: more about salads, and we'll be right back. Stuff shit,

783
00:41:00,920 --> 00:41:02,120
Speaker 1: all right, we're back, Charles.

784
00:41:02,680 --> 00:41:04,080
Speaker 2: Let's talk about point deductions. A.

785
00:41:04,719 --> 00:41:07,719
Speaker 1: Yes, let's remember we said that restaurant inspectors are very

786
00:41:07,719 --> 00:41:10,840
Speaker 1: optimistic and they start out with one hundred.

787
00:41:11,280 --> 00:41:12,520
Speaker 2: It just goes down from there.

788
00:41:12,719 --> 00:41:15,360
Speaker 1: And again, you know, since these are done like city

789
00:41:15,400 --> 00:41:18,400
Speaker 1: by city or county by county, like everybody has like

790
00:41:18,480 --> 00:41:21,560
Speaker 1: their own methods or whatever. But usually, and I think

791
00:41:21,640 --> 00:41:25,760
Speaker 1: the FDA has pointed out, like there are five things

792
00:41:25,800 --> 00:41:31,400
Speaker 1: that you're really looking for, like five general categories. Improper

793
00:41:32,880 --> 00:41:38,080
Speaker 1: storage of food as far as temperature goes, yes, inadequately

794
00:41:38,120 --> 00:41:44,719
Speaker 1: cooked food, equipment that's contaminated, sources that are unsafe, that

795
00:41:44,960 --> 00:41:48,359
Speaker 1: are an unsafe supply of the ingredients, right, so like

796
00:41:48,760 --> 00:41:50,960
Speaker 1: if it turns out like the goat is coming from

797
00:41:51,040 --> 00:41:54,600
Speaker 1: their buddies farm, that might be a problem. And then

798
00:41:54,840 --> 00:41:58,640
Speaker 1: personal hygiene of the people who work there right, right,

799
00:41:58,880 --> 00:42:02,160
Speaker 1: And so depending on some of those, especially if there's

800
00:42:02,239 --> 00:42:06,279
Speaker 1: multiple ones of these, these are big ones, they will

801
00:42:06,280 --> 00:42:10,440
Speaker 1: probably be a high priority Type one or critical violation

802
00:42:11,000 --> 00:42:14,120
Speaker 1: any of those, Yes, and then there's also other ones

803
00:42:14,120 --> 00:42:16,080
Speaker 1: where they're like, this is not that big of a deal,

804
00:42:16,120 --> 00:42:18,560
Speaker 1: but it's definitely something that needs to be paid attention to.

805
00:42:19,000 --> 00:42:21,720
Speaker 1: Those fall after those usually, and it can be anything

806
00:42:21,760 --> 00:42:25,120
Speaker 1: from like a dentic can that could conceivably contain botulism

807
00:42:25,360 --> 00:42:28,520
Speaker 1: but definitely hasn't been proven to contain botulism being thrown away,

808
00:42:28,920 --> 00:42:32,239
Speaker 1: to there being a hole in the screen door that's

809
00:42:32,360 --> 00:42:33,680
Speaker 1: left open for some reason.

810
00:42:34,360 --> 00:42:37,560
Speaker 2: Yeah, and these as far as deducting individual points that

811
00:42:37,600 --> 00:42:40,400
Speaker 2: you'll see on the wall when you walk in and

812
00:42:40,520 --> 00:42:42,359
Speaker 2: if you don't look at that piece of paper when

813
00:42:42,400 --> 00:42:44,080
Speaker 2: you walk into a restaurant, I don't know what's going

814
00:42:44,120 --> 00:42:46,160
Speaker 2: on in your brain. You should always do that, sure,

815
00:42:46,640 --> 00:42:49,440
Speaker 2: But like a static violation like hey, there were some

816
00:42:49,560 --> 00:42:53,160
Speaker 2: chairs that had bad legs, your ceiling fan was pretty dusty,

817
00:42:53,239 --> 00:42:55,960
Speaker 2: those will be like a point each, maybe a couple

818
00:42:55,960 --> 00:42:59,480
Speaker 2: of points for a minor infraction like you're cleaning product,

819
00:42:59,520 --> 00:43:03,239
Speaker 2: like a found a roach. You know, the chef has

820
00:43:03,239 --> 00:43:04,840
Speaker 2: a cell phone in the kitchen. That's a couple of

821
00:43:04,880 --> 00:43:07,760
Speaker 2: points all the way up to four and five points.

822
00:43:08,320 --> 00:43:11,280
Speaker 2: And those that's when you're talking about your your fridge

823
00:43:11,360 --> 00:43:14,480
Speaker 2: is broken and it is not up to temperature and

824
00:43:14,600 --> 00:43:16,560
Speaker 2: everything in there is at risk, and that's when they

825
00:43:16,560 --> 00:43:18,920
Speaker 2: can actually shut you down until you get it fixed.

826
00:43:19,320 --> 00:43:22,080
Speaker 1: Yeah, which I got the impression from this article that

827
00:43:22,080 --> 00:43:25,680
Speaker 1: that is a it's a rarity that the health inspector

828
00:43:26,239 --> 00:43:29,440
Speaker 1: wants to air on the side of the restaurant staying

829
00:43:29,480 --> 00:43:33,439
Speaker 1: open and solving everything as quickly as it can, while

830
00:43:33,440 --> 00:43:38,200
Speaker 1: also it's business not suffering unnecessarily. So if your restaurant

831
00:43:38,200 --> 00:43:43,040
Speaker 1: gets shut down temporarily, like that violation was significant enough

832
00:43:43,040 --> 00:43:46,399
Speaker 1: that people were at an immediate risk of getting sick

833
00:43:46,440 --> 00:43:47,480
Speaker 1: from visiting your.

834
00:43:47,360 --> 00:43:48,320
Speaker 2: Restaurant, exactly.

835
00:43:48,680 --> 00:43:51,080
Speaker 1: Yeah, it's a big deal. In other words, it's as

836
00:43:51,080 --> 00:43:52,360
Speaker 1: big a deal as you would think.

837
00:43:52,640 --> 00:43:54,920
Speaker 2: Yeah, but with those point deductions, if you go in

838
00:43:54,960 --> 00:43:59,120
Speaker 2: and you see like a seventy two on a restaurant

839
00:43:59,200 --> 00:44:05,080
Speaker 2: score sheet, it's probably not twenty eight individual small violations.

840
00:44:05,680 --> 00:44:08,080
Speaker 2: There are probably some four and five pointers in there,

841
00:44:08,760 --> 00:44:11,640
Speaker 2: and you should probably think about eating there or you know,

842
00:44:12,520 --> 00:44:14,319
Speaker 2: it says in the art in this article. You can

843
00:44:14,320 --> 00:44:16,719
Speaker 2: go to the website and really break down because those

844
00:44:16,760 --> 00:44:19,240
Speaker 2: aren't for the public to necessarily be able to digest easily.

845
00:44:19,840 --> 00:44:22,319
Speaker 2: But if you do look at them, if you can

846
00:44:22,320 --> 00:44:24,760
Speaker 2: get close to them, you can actually look and see

847
00:44:24,800 --> 00:44:29,960
Speaker 2: the little category for each thing. Sometimes it's behind the register.

848
00:44:30,000 --> 00:44:31,360
Speaker 2: They may not like you poking around.

849
00:44:31,480 --> 00:44:36,040
Speaker 1: Well, the health departments usually put them on the web

850
00:44:36,360 --> 00:44:37,040
Speaker 1: these days.

851
00:44:37,520 --> 00:44:40,400
Speaker 2: Yeah, that's well saying like you can investigate online, but

852
00:44:40,560 --> 00:44:42,920
Speaker 2: in the restaurant itself it is marked. It's you know,

853
00:44:43,120 --> 00:44:46,400
Speaker 2: a bunch of tiny little letters and categories, and you

854
00:44:46,440 --> 00:44:49,239
Speaker 2: can give it a look. And you know, as long

855
00:44:49,239 --> 00:44:52,880
Speaker 2: as I wouldn't spend too much time there, like, just

856
00:44:52,920 --> 00:44:54,920
Speaker 2: go by that initial score, and if you're really like,

857
00:44:55,000 --> 00:44:57,359
Speaker 2: well I got to see what those eighteen points were

858
00:44:57,360 --> 00:44:59,680
Speaker 2: deducted for, I would just turn around and walk out.

859
00:45:00,239 --> 00:45:03,560
Speaker 1: Yeah, especially if there's an identical place, like right across

860
00:45:03,600 --> 00:45:08,280
Speaker 1: the street. Yeah, but that is a pretty good point,

861
00:45:08,280 --> 00:45:10,959
Speaker 1: because when you think about it, most people just see

862
00:45:10,960 --> 00:45:13,880
Speaker 1: that big score prominently displayed, whether it's like an A

863
00:45:14,080 --> 00:45:16,120
Speaker 1: or a B or a C or like a eighty

864
00:45:16,200 --> 00:45:20,480
Speaker 1: five or a ninety eight or whatever, and it's not

865
00:45:20,920 --> 00:45:26,200
Speaker 1: really meant to be shorthand for the public. I mean,

866
00:45:26,239 --> 00:45:28,560
Speaker 1: I guess it is in a way where it's like, hey, buddy,

867
00:45:28,600 --> 00:45:31,800
Speaker 1: you're really taking a gamble here at like seventy five,

868
00:45:33,520 --> 00:45:36,560
Speaker 1: But when it's really high up, it does seem to

869
00:45:36,560 --> 00:45:39,040
Speaker 1: be kind of an indicator like this one's aoka in

870
00:45:39,080 --> 00:45:43,840
Speaker 1: my book, that's not really what the restaurant inspection report

871
00:45:44,000 --> 00:45:45,799
Speaker 1: is supposed to be. It's supposed to be a lot

872
00:45:45,840 --> 00:45:50,320
Speaker 1: more granular than that. And so to really tell whether

873
00:45:50,360 --> 00:45:52,480
Speaker 1: you're running a risk it eating in a restaurant or not,

874
00:45:52,520 --> 00:45:54,520
Speaker 1: you actually do have to go to the trouble of

875
00:45:54,560 --> 00:45:57,480
Speaker 1: looking up what the violations were and then even then

876
00:45:58,120 --> 00:46:01,880
Speaker 1: judging for yourself, because short of health inspector deciding to

877
00:46:01,960 --> 00:46:04,880
Speaker 1: shut the restaurant down and making the decision for you

878
00:46:04,960 --> 00:46:08,400
Speaker 1: that you can't go there, they're not saying like don't

879
00:46:08,400 --> 00:46:12,400
Speaker 1: eat here, Like if it passes, if it passes inspection

880
00:46:12,560 --> 00:46:15,920
Speaker 1: enough to stay open, then as far as the county

881
00:46:15,960 --> 00:46:18,640
Speaker 1: Health Department's concerned, it's good enough for you to be

882
00:46:18,640 --> 00:46:21,040
Speaker 1: eating there. But that might not really jibe with your

883
00:46:21,080 --> 00:46:24,200
Speaker 1: own definition. So to get that information, you have to

884
00:46:24,200 --> 00:46:27,200
Speaker 1: go find out what they're why points were deducted.

885
00:46:27,640 --> 00:46:30,239
Speaker 2: Yeah, and you can't. It's either the mental plus or

886
00:46:30,280 --> 00:46:33,279
Speaker 2: own article point out that just because someplace has a

887
00:46:33,320 --> 00:46:37,919
Speaker 2: bad rating doesn't mean they haven't fixed things and it's

888
00:46:37,960 --> 00:46:40,720
Speaker 2: fine now. And just because as a great rating doesn't

889
00:46:40,719 --> 00:46:44,719
Speaker 2: mean they're not in violation that day. These inspectors come

890
00:46:44,760 --> 00:46:47,440
Speaker 2: every six months to a year for a couple of

891
00:46:47,480 --> 00:46:50,400
Speaker 2: hours during a lunch shift, and it is a snapshot

892
00:46:50,400 --> 00:46:53,239
Speaker 2: of what occurred on that day. So there is no

893
00:46:53,480 --> 00:46:56,920
Speaker 2: like failsafe for a consumer. You just gotta, you know,

894
00:46:57,080 --> 00:47:00,520
Speaker 2: did the best. You can, cross your fingers the dice,

895
00:47:00,680 --> 00:47:01,719
Speaker 2: everything's okay in.

896
00:47:01,680 --> 00:47:04,560
Speaker 1: There, or just cook it home and boil everything, including

897
00:47:04,560 --> 00:47:05,120
Speaker 1: your lettuce.

898
00:47:05,880 --> 00:47:07,320
Speaker 2: Oh, boil lettuce delicious?

899
00:47:07,680 --> 00:47:11,000
Speaker 1: What kidd oh, I didn't know. If I was missing

900
00:47:11,000 --> 00:47:14,640
Speaker 1: out on something, then you got anything else on restaurant inspections.

901
00:47:16,640 --> 00:47:19,280
Speaker 2: Just this one more little tidbit from a mental floss

902
00:47:19,280 --> 00:47:22,640
Speaker 2: that I thought was pretty great. Let's here is that

903
00:47:22,680 --> 00:47:27,640
Speaker 2: this one restaurant inspector said that he can smell cockroaches

904
00:47:27,680 --> 00:47:29,160
Speaker 2: in the air at this point.

905
00:47:30,000 --> 00:47:33,239
Speaker 1: Yeah, that's a real problem with cockroaches. Though, don't you

906
00:47:33,239 --> 00:47:35,480
Speaker 1: think to be able to smell I guess it'd be

907
00:47:35,520 --> 00:47:37,200
Speaker 1: an infestation, is what he's.

908
00:47:37,120 --> 00:47:40,160
Speaker 2: Yeah, he said, you can walk in, take a deep breath,

909
00:47:40,800 --> 00:47:42,960
Speaker 2: and he said it's kind of a nutty, oily smell

910
00:47:43,000 --> 00:47:46,000
Speaker 2: that you After years on the job, I can identify it.

911
00:47:46,400 --> 00:47:49,319
Speaker 1: It's like I still get hungry every time I smell it.

912
00:47:49,400 --> 00:47:51,279
Speaker 2: I got a lot of roaches in my house right now,

913
00:47:51,280 --> 00:47:56,120
Speaker 2: and it's really pissing me off. I don't clean house,

914
00:47:56,160 --> 00:47:58,880
Speaker 2: you know. It's not yea gross, it's just, uh, this

915
00:47:59,000 --> 00:48:03,120
Speaker 2: summer was just real kind of muggy and dankins.

916
00:48:03,320 --> 00:48:05,279
Speaker 1: Do you have a lot of cardboard boxes in your

917
00:48:05,320 --> 00:48:06,480
Speaker 1: attic or basement? No?

918
00:48:06,600 --> 00:48:08,520
Speaker 2: I don't know where they're coming from, Like we see

919
00:48:08,560 --> 00:48:11,040
Speaker 2: them outside all over the place, so sure, I don't.

920
00:48:11,080 --> 00:48:15,960
Speaker 2: Maybe it's at swale Pond from the Permaculture episode.

921
00:48:16,080 --> 00:48:19,360
Speaker 1: Maybe. Yeah, the permaculture lady is like, I forgot to

922
00:48:19,400 --> 00:48:20,880
Speaker 1: tell you you're gonna have roaches.

923
00:48:20,880 --> 00:48:23,040
Speaker 2: It's the only new thing, right.

924
00:48:23,800 --> 00:48:26,719
Speaker 1: I don't know, man, good good luck of godspeed though,

925
00:48:26,760 --> 00:48:28,839
Speaker 1: go find the most sustainable way to treat it. I'll

926
00:48:28,880 --> 00:48:30,359
Speaker 1: be interested to hear what you come up with.

927
00:48:30,480 --> 00:48:32,799
Speaker 2: Well, so far it's been the flip flap method.

928
00:48:33,680 --> 00:48:35,360
Speaker 1: Oh poor roaches. No.

929
00:48:36,160 --> 00:48:36,440
Speaker 2: Uh.

930
00:48:36,520 --> 00:48:39,360
Speaker 1: If you want to know more about cockroaches, or restaurant

931
00:48:39,400 --> 00:48:42,080
Speaker 1: health inspections or flip flops, you can type those words

932
00:48:42,080 --> 00:48:44,400
Speaker 1: in the search bar houseofworks dot com. And I said that,

933
00:48:44,400 --> 00:48:45,960
Speaker 1: which means it's time for listener mail.

934
00:48:48,000 --> 00:48:50,719
Speaker 2: All right, I'm gonna call this a great gross way

935
00:48:50,760 --> 00:48:54,319
Speaker 2: to finish this gross ish podcast excellent. Hey guys, wanted

936
00:48:54,320 --> 00:48:55,719
Speaker 2: to regale you with the story of how you two

937
00:48:55,800 --> 00:49:00,560
Speaker 2: contributed my fantastic relationship my wonderful girlfriend. Last summer and fall,

938
00:49:00,600 --> 00:49:03,680
Speaker 2: I was traveling across the country, camping, going to national parks,

939
00:49:03,680 --> 00:49:05,880
Speaker 2: and I wound up in moab Utah at canyon lands

940
00:49:05,880 --> 00:49:08,960
Speaker 2: and arches and met a smart, fun girl at a

941
00:49:08,960 --> 00:49:11,440
Speaker 2: brewery and we made a date to go hiking. The

942
00:49:11,480 --> 00:49:13,600
Speaker 2: next day, I picked her up and we went on

943
00:49:13,640 --> 00:49:17,000
Speaker 2: a wonderful little hike and disaster struck. Turns out months

944
00:49:17,320 --> 00:49:21,200
Speaker 2: of cheddar broughtwurst and beer wasn't great for my digestive system,

945
00:49:21,600 --> 00:49:25,000
Speaker 2: and I felt horrible and I had an inescapable urge

946
00:49:25,239 --> 00:49:28,719
Speaker 2: to take the Browns to the super Bowl. Unfortunately, I

947
00:49:28,760 --> 00:49:30,400
Speaker 2: was miles away from relif and I ran out of

948
00:49:30,440 --> 00:49:34,319
Speaker 2: excuses to keep stopping and standing still for a moment. Hey,

949
00:49:34,320 --> 00:49:35,640
Speaker 2: look at that arch again.

950
00:49:36,120 --> 00:49:36,839
Speaker 1: Oh I can't.

951
00:49:38,000 --> 00:49:39,480
Speaker 2: So I had to tell her the horrible truth on

952
00:49:39,520 --> 00:49:42,440
Speaker 2: our first date, and I was sure it would ruin it. Eventually,

953
00:49:42,440 --> 00:49:44,279
Speaker 2: I made my way to a bathroom, shoved some poor

954
00:49:44,280 --> 00:49:49,680
Speaker 2: people aside, and safely made it back to town. But

955
00:49:49,719 --> 00:49:52,040
Speaker 2: I was horribly embarrassed and sure I had ruined everything.

956
00:49:52,880 --> 00:49:54,440
Speaker 2: On the way back to town, she asked if she

957
00:49:54,440 --> 00:49:56,600
Speaker 2: could put a podcast on, and she played me your

958
00:49:56,640 --> 00:49:59,960
Speaker 2: episode about poop. No nice, How about that?

959
00:50:00,360 --> 00:50:01,759
Speaker 1: She's got a good sense of humor.

960
00:50:01,760 --> 00:50:03,840
Speaker 2: Great sense of humor. I've never been as happy to

961
00:50:03,840 --> 00:50:06,160
Speaker 2: hear two men describing fecal matter. At that point, I

962
00:50:06,239 --> 00:50:08,759
Speaker 2: knew anyone could spend a date almost pooping in their

963
00:50:08,800 --> 00:50:11,600
Speaker 2: pants into an excuse to share their podcasts favorites. As

964
00:50:11,640 --> 00:50:14,560
Speaker 2: a keeper, we've been together over a year now. We

965
00:50:14,680 --> 00:50:17,080
Speaker 2: love listening to your new episodes while we hike in

966
00:50:17,200 --> 00:50:19,240
Speaker 2: camp and poop.

967
00:50:19,280 --> 00:50:21,640
Speaker 1: I guess they've got to remember the love seat that

968
00:50:21,840 --> 00:50:24,720
Speaker 1: Saturday Night Live commercial. It was like the two toilets

969
00:50:24,760 --> 00:50:27,359
Speaker 1: facing each other. You could hold hands while you poop.

970
00:50:27,440 --> 00:50:29,960
Speaker 2: Exactly. I couldn't be happy to find a new favorite

971
00:50:29,960 --> 00:50:31,839
Speaker 2: thing to listen to and a wonderful new girlfriend at

972
00:50:31,840 --> 00:50:33,280
Speaker 2: the same time. So I want to thank you guys.

973
00:50:33,520 --> 00:50:36,120
Speaker 2: If you ever get back to Denver, maybe next year,

974
00:50:36,160 --> 00:50:38,799
Speaker 2: we don't know yet. I'll be buying tickets as soon

975
00:50:38,840 --> 00:50:41,920
Speaker 2: as I hear the announcement. That is from Tom and

976
00:50:41,960 --> 00:50:43,400
Speaker 2: he said, if you do read this in the air,

977
00:50:43,440 --> 00:50:44,520
Speaker 2: please give a shout out to.

978
00:50:44,480 --> 00:50:48,720
Speaker 1: Alice Nice, Tom and Alice Yeah, way to go kids.

979
00:50:50,200 --> 00:50:54,080
Speaker 1: Thanks for writing in Tom Nice story. If you want

980
00:50:54,120 --> 00:50:56,640
Speaker 1: to get in touch with this, like Tom did lay

981
00:50:56,680 --> 00:50:59,160
Speaker 1: it on us, send us an email to Stuff podcast

982
00:50:59,280 --> 00:51:04,160
Speaker 1: at iheartrate com.

983
00:51:04,320 --> 00:51:07,200
Speaker 2: Stuff you Should Know is a production of iHeartRadio. For

984
00:51:07,280 --> 00:51:11,480
Speaker 2: more podcasts my heart Radio, visit the iHeartRadio app, Apple Podcasts,

985
00:51:11,600 --> 00:51:13,400
Speaker 2: or wherever you listen to your favorite shows.

986
00:51:16,320 --> 00:51:16,360
Speaker 1: H