WEBVTT - Selects: How Restaurant Health Inspections Work

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<v Speaker 1>Hi everyone, it's Josh here, and for this week's Select,

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<v Speaker 1>I've chosen our episode on Restaurant Inspections. It may just

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<v Speaker 1>put you off eating at restaurants, ever again, I know

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<v Speaker 1>it did for me. I haven't eaten in a restaurant

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<v Speaker 1>since we released this episode, and that was back in

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

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<v Speaker 1>Apparently that is not true. I do still eat at restaurants.

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<v Speaker 1>Who knew? But at any rate, I hope you enjoy

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<v Speaker 1>the stomach churning Select. Welcome to Stuff You Should Know,

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<v Speaker 1>a production of iHeartRadio. Hey, and welcome to the podcast.

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

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<v Speaker 1>Jerry Rowland. Put the three of us in the room

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<v Speaker 1>together with some raw chicken and some old mop you

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<v Speaker 1>got yourself stuff.

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<v Speaker 2>You should know.

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<v Speaker 1>It's so gross, So Chuck, have you ever been to

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<v Speaker 1>a restaurant and seen something that you weren't supposed to

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<v Speaker 1>see and been like, oh, I just ate here.

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<v Speaker 2>I used to work at restaurants, as you know, and

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<v Speaker 2>you know some of them were pretty gross.

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<v Speaker 1>I worked at a couple myself, and I never saw

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<v Speaker 1>anything that I was like, this is wrong, But I

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<v Speaker 1>realized over the years that I'm in the minority in

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<v Speaker 1>that sense. Dude.

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<v Speaker 2>My first job as a busboy, that was one I

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<v Speaker 2>saw some of the most horrific things in my life,

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<v Speaker 2>mainly because they had Oh man, it was the people

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<v Speaker 2>that worked there. They were dirty folks. They were dirty folks,

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<v Speaker 2>and they were just they were people that didn't care

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<v Speaker 2>about their own personal health and hygiene in any way.

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<v Speaker 2>It was all gross, gross. Gross. I saw a guy

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<v Speaker 2>when time should I even say.

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<v Speaker 1>This, yes, please dish.

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<v Speaker 2>And you're talking about kids working in the kitchen that

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<v Speaker 2>are gross, like drop high school dropouts and hey, I'm

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<v Speaker 2>not knocking you. If you dropped out of high school, Okay,

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<v Speaker 2>go get that ged and keep at it. But these

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<v Speaker 2>were not those people. They couldn't they couldn't even spell

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<v Speaker 2>ged right.

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<v Speaker 1>They're like, I didn't get my kid.

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<v Speaker 2>Yeah, So these people, they were gross people. And I

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

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<v Speaker 2>I'm not going to go to the owner of the

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<v Speaker 2>restaurant at thirteen because he didn't care. But I saw

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<v Speaker 2>one of these dishwashers go into a walk in cooler

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<v Speaker 2>and he was so mad about the schedule that they

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<v Speaker 2>put him on. He took the lid off of a big,

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<v Speaker 2>you know, fifteen gallon pot of Brunswick stew and he

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<v Speaker 2>put his his showed foot and leg into it, no

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<v Speaker 2>all the way to the bottom, and then took it

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<v Speaker 2>back out. And let me tell you, man, those shoes.

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<v Speaker 2>I've never had more disgusting clothing in my life than

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<v Speaker 2>the clothes that I worked in at a barbecue restaurant.

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<v Speaker 1>I know. They're like the whole reason crocs are in

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<v Speaker 1>business is because it's the only thing that won't slide

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<v Speaker 1>across the greasy, dirty floor of every single restaurant in

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<v Speaker 1>every single city in the entire world.

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<v Speaker 2>Everything about that job was disgusting. They would drop meat

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<v Speaker 2>on the ground and say good catch and laugh and

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<v Speaker 2>then pick it up off the floor. It was like

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<v Speaker 2>it was like Upton Sinclair's The Jungle, The Jungle, like

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<v Speaker 2>right before my little thirteen year old eyes, I grew

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<v Speaker 2>up on that job. In many many ways.

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<v Speaker 1>The only way that it could have been more like

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<v Speaker 1>The Jungle is if somebody actually died in the Brunswick

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<v Speaker 1>stew and they just kept them in there.

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

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<v Speaker 2>know what our restaurant inspection score was.

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<v Speaker 1>I didn't even I saw nothing like that at the

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<v Speaker 1>restaurants I worked in. I worked at a handful of them.

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<v Speaker 1>Nothing like that.

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<v Speaker 2>Yeah, I worked at a bunch more was nothing like that.

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<v Speaker 1>This was so that was the worst of the worst.

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<v Speaker 1>Oh my god, they're all burning in hell. Now, that's

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<v Speaker 1>so grud.

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<v Speaker 2>I drove by that place the other day on the

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<v Speaker 2>way to Emily's parents. I want a different route now.

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<v Speaker 2>It's like a chee cheese a title max okay, which

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<v Speaker 2>I don't even know what that is.

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<v Speaker 1>You can pawn your car title there for extremely exorbitant

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<v Speaker 1>interest rates.

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<v Speaker 2>Gotcha? Well, the ghosts of of Rednecks passage well within

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<v Speaker 2>those floors.

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

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<v Speaker 1>a moot point, right.

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<v Speaker 2>I still ate there?

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<v Speaker 1>Oh, dude, after the shoe thing, Yeah.

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<v Speaker 2>Man, I didn't. I was a kid. I didn't know.

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<v Speaker 2>I mean I didn't have Brunswick stew that day, okay,

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<v Speaker 2>good or ever again, I don't know. I just I

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<v Speaker 2>didn't know any better. I was dumb.

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<v Speaker 1>You ate the Brunswick stew chuck, didn't I.

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<v Speaker 2>Got a lot smarter after that.

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<v Speaker 1>Well, I again, I've never seen anything in person, but

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<v Speaker 1>I have I've been on the internet and seen things

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<v Speaker 1>like that guy who peed in the coffee apparently every day,

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<v Speaker 1>but I think that was at an office, not a restaurant.

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

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<v Speaker 1>I saw an article I think on like MPR something

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<v Speaker 1>and it was like just basically the top five times

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<v Speaker 1>fingers were found in food at restaurants and it happens

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<v Speaker 1>a lot.

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<v Speaker 2>Yeah, just quickly, I should say that there. I feel

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<v Speaker 2>bad for restaurant owners sometimes, especially at places like that

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

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<v Speaker 2>You can do all you can do, but you still

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

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<v Speaker 2>that wants to spit in someone's food on camera. Yeah

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<v Speaker 2>you know, yep, you can't. Just you can't watch everyone

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<v Speaker 2>one of the time. And that's usually what is a

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<v Speaker 2>case like that, Like this dumb dishwasher kid, he just

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<v Speaker 2>goes in the walk in says watch this.

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<v Speaker 1>Right, and there's there's I saw like there's a case

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<v Speaker 1>to be made then for not hiring young people. Yeah,

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<v Speaker 1>you hire people who have built a background for themselves,

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<v Speaker 1>like a career for themselves.

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

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<v Speaker 1>Yeah, I guess that is the difference. So in a sense,

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<v Speaker 1>it's very much the owner's fault for being a cheap

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<v Speaker 1>bastard and hiring people who put their shoed foot in

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<v Speaker 1>the Brunswick stew Okay, so my point is this chuck

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<v Speaker 1>that the shoed foot fingers in the uh at RB's like,

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<v Speaker 1>all these little things that are just horrible and horrific

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<v Speaker 1>and disgusting would be vastly worse and vastly more frequent

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<v Speaker 1>were it not for a lone group of people, the

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<v Speaker 1>thin blue line between us and utter chaos when it

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

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

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<v Speaker 1>a good one.

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<v Speaker 2>Man, Like, I don't know when you send it over,

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<v Speaker 2>I was like, all right, But then it started reading

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<v Speaker 2>and it was interesting and awesome and there's history to it. Yeah,

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<v Speaker 2>and one of these consumer advocacy shows that we love

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<v Speaker 2>to do. We're doing our little rough Nator impression.

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

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<v Speaker 1>So restaurant health inspectors are something of a newish invention.

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<v Speaker 1>They're certainly not really old, because at least in the

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<v Speaker 1>United States, it wasn't until that book you mentioned, The

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<v Speaker 1>Jungle was published in nineteen oh five that people like

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<v Speaker 1>really sat up and took notice, and Congress acted almost

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<v Speaker 1>immediately past the Pure Food and Drug Act the next year.

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

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<v Speaker 2>Rightfully so.

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<v Speaker 1>And in the book, I mean he went undercover. He

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<v Speaker 1>was a muckraking journalist, God bless him, and he went

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<v Speaker 1>undercovered to basically just take notes on all the horrible

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<v Speaker 1>things he saw in the meat packing industry and slaughterhouses,

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<v Speaker 1>and he chronicled all the inhumane things that he saw

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<v Speaker 1>in the way the animals were treated, but he also

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<v Speaker 1>saw the inhumane ways the workers were treated. But this,

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<v Speaker 1>his book, had this impact, and Congress actually acted and

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<v Speaker 1>they created the Pure Food and Drug Act, And one

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<v Speaker 1>of the things that came out of that was what

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<v Speaker 1>came to be known as the Food Code. And the

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<v Speaker 1>food Code is basically like, here are the things that

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<v Speaker 1>you should be doing in your restaurant to prevent from

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<v Speaker 1>running a foul of the law or creating food borne illnesses.

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<v Speaker 2>Yeah, and like previous to the states were kind of

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<v Speaker 2>taking care of their own health issues as best they

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<v Speaker 2>could on their own. But then when that book came out,

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<v Speaker 2>people were like, wait a minute, their ship and meat

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<v Speaker 2>across state line. So the states aren't taking care of

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<v Speaker 2>it themselves, meant going out everywhere. So it became a

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<v Speaker 2>federal a federal thing to be regulated, and they.

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<v Speaker 1>Made a federal case. O.

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<v Speaker 2>Well they did, and along with the Pure Food and

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<v Speaker 2>Drug Act, very importantly, the Federal Meat Inspection Act was

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<v Speaker 2>passed in that same year. And because I think everyone,

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<v Speaker 2>I mean even back then, like if you're grossed out

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<v Speaker 2>in nineteen oh six, then they weren't as sensitive as

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<v Speaker 2>we are today. So there was some gnarly stuff going on.

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<v Speaker 1>Dude, a guy falling into like a hot dog grinder.

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<v Speaker 2>Come on. So the food Code, the early food code

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<v Speaker 2>that is was was sort of kind of the same

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<v Speaker 2>stuff that we see today. Generally, we have refined everything

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<v Speaker 2>over the years with science as to what's truly dangerous

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<v Speaker 2>and not and how it gets dangerous. But even back then,

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<v Speaker 2>they were concerned about like proper meat storage and food

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<v Speaker 2>storage and temperatures of things, and the hygiene of employees

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<v Speaker 2>and the premises themselves.

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<v Speaker 1>Yeah, because you know, what constitutes good practices hasn't changed

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<v Speaker 1>all that much. But to respond to changes that do

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<v Speaker 1>come about that do change best practices or are understanding

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<v Speaker 1>of the science of food boorn illnesses. The Food Code

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<v Speaker 1>was republished every year starting in nineteen ninety three. Every

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<v Speaker 1>two years they updated it and republished it, and then

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<v Speaker 1>in two thousand and one they moved it to four years.

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<v Speaker 1>But that to me is like that, friends, is the

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<v Speaker 1>reason we pay taxes, so that there are people who

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<v Speaker 1>are going around finding out the most cutting edge understanding

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<v Speaker 1>of how we get sick from foods at restaurants, and

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<v Speaker 1>then also finding out the exact ways to prevent this

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<v Speaker 1>from happening, publishing it into a book, and distributing it

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<v Speaker 1>to the states who then put it into practice. It

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<v Speaker 1>takes money to do this kind of thing, but that's

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<v Speaker 1>why we pay taxes. And the next time somebody tells

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<v Speaker 1>you that they don't care about government regulations and that

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<v Speaker 1>we live in a nanty state, you remind them of

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<v Speaker 1>what it would be like if they ate out at

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<v Speaker 1>a restaurant without this kind of stuff.

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

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<v Speaker 2>Then you will be eating eyeball. Right, you'll be eating

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<v Speaker 2>human eyeball In your next Frankfurter.

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<v Speaker 1>I will feed it to you myself.

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<v Speaker 2>So the Food Code today, just like the very first

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<v Speaker 2>one back in nineteen thirty four, is voluntary. It is

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<v Speaker 2>not federal law. It is still up to those states

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<v Speaker 2>to go out and write their own rules. It aligns

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<v Speaker 2>generally with the federal regulations and what the FDA recommends.

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<v Speaker 2>And then it gets a little more confusing because when

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<v Speaker 2>it comes down to actual restaurant inspections, there is no

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<v Speaker 2>federal or state inspector that comes in there. It's the

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

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<v Speaker 2>and they work with the state and then in turn

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<v Speaker 2>the federal government to kind of all be on the

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<v Speaker 2>same page.

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

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<v Speaker 1>government's the one who has the funding to go actually

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<v Speaker 1>look around and survey and find the science and put

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<v Speaker 1>these best practices out. But it's the county or the

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<v Speaker 1>city where the where the the rubber meets the road,

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<v Speaker 1>the shoe, the shoe meets the pavement.

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<v Speaker 2>More like where the shoe meets the Brunswick stew.

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<v Speaker 1>That's so rotten. Not the Brunswick stew. That's like one

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<v Speaker 1>of the best things I had at Barbarie.

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

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

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<v Speaker 3>All right, star sho.

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

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<v Speaker 2>How's that?

0:13:08.360 --> 0:13:12.560
<v Speaker 1>Man? That is nice? Littlesterne, Yeah, if I do, detective,

0:13:12.559 --> 0:13:20.840
<v Speaker 1>Is that Tom's toothpaste you used? No? Okay, what toothpaste

0:13:20.880 --> 0:13:21.400
<v Speaker 1>do you use?

0:13:21.920 --> 0:13:24.920
<v Speaker 2>I use Uh, I'm using Crest right now?

0:13:25.480 --> 0:13:26.800
<v Speaker 1>Which one the orange one?

0:13:27.440 --> 0:13:27.720
<v Speaker 2>No?

0:13:29.280 --> 0:13:34.400
<v Speaker 1>Yeah? So the the the color of the packaging is orange.

0:13:34.960 --> 0:13:38.360
<v Speaker 1>But the type of mint it's like called citrus mint.

0:13:38.400 --> 0:13:40.720
<v Speaker 1>But you would never if you didn't see that, you

0:13:40.720 --> 0:13:43.160
<v Speaker 1>wouldn't be like, oh, this is citrus mint. It's just

0:13:43.200 --> 0:13:48.600
<v Speaker 1>its own type of very pleasant mint flavor sensation. Yeah.

0:13:48.600 --> 0:13:51.160
<v Speaker 2>I just use the regular uh, not not the white,

0:13:51.240 --> 0:13:54.760
<v Speaker 2>but I think it's like the blue crests right now,

0:13:55.040 --> 0:13:57.600
<v Speaker 2>pro health, I think, yeah, yeah, pro health. And then

0:13:57.880 --> 0:14:00.080
<v Speaker 2>a dude use the Listerine. Now I've been on that

0:14:00.200 --> 0:14:04.240
<v Speaker 2>for a solid couple of years. Yeah, because it's six

0:14:04.280 --> 0:14:07.800
<v Speaker 2>and one, six benufits in one. Why are we talking

0:14:07.880 --> 0:14:08.240
<v Speaker 2>about this?

0:14:08.480 --> 0:14:08.920
<v Speaker 1>I don't know.

0:14:09.240 --> 0:14:10.600
<v Speaker 2>Man, we're not even getting paid for that.

0:14:11.000 --> 0:14:15.600
<v Speaker 1>Maybe mine is Maybe mine is aqua fresh. It's either

0:14:15.640 --> 0:14:17.920
<v Speaker 1>aqua fresh or crust, which everyone makes, citrus Mintu's what

0:14:18.040 --> 0:14:19.720
<v Speaker 1>I use. But do you remember aim?

0:14:20.320 --> 0:14:21.400
<v Speaker 2>Oh? Yeah? What was that?

0:14:22.000 --> 0:14:24.160
<v Speaker 1>So that stuff? I think it's still around. It actually

0:14:24.200 --> 0:14:26.920
<v Speaker 1>doesn't do anything as far as brushing your teeth goes,

0:14:27.240 --> 0:14:29.800
<v Speaker 1>as far as toothpaste goes. But remember it came out

0:14:29.800 --> 0:14:34.520
<v Speaker 1>in three different colors like green, red, and white, and

0:14:34.560 --> 0:14:35.400
<v Speaker 1>it was just pretty.

0:14:36.320 --> 0:14:37.560
<v Speaker 2>But it's bad toothpaste.

0:14:37.840 --> 0:14:39.480
<v Speaker 1>I don't I'm not a big fan of it, but

0:14:39.520 --> 0:14:40.960
<v Speaker 1>I love looking at it. How about that?

0:14:41.240 --> 0:14:41.800
<v Speaker 2>I remember that?

0:14:42.120 --> 0:14:42.840
<v Speaker 1>Yeah?

0:14:42.880 --> 0:14:45.560
<v Speaker 2>All right? So back to food inspection, now that our

0:14:45.600 --> 0:14:51.040
<v Speaker 2>mouths are clean. There are usually three kinds of food

0:14:51.080 --> 0:14:55.120
<v Speaker 2>safety inspections. You got your rag. The one that's done

0:14:55.120 --> 0:14:57.640
<v Speaker 2>on the rag, it's known as a routine inspection, and

0:14:57.680 --> 0:14:59.880
<v Speaker 2>that's the one where they come in might be every

0:15:00.080 --> 0:15:02.360
<v Speaker 2>six months, might be every year and a half or so,

0:15:02.440 --> 0:15:04.920
<v Speaker 2>depending on some stuff. We'll get to here in a bit.

0:15:05.560 --> 0:15:06.840
<v Speaker 2>And that's the one where you go in and you

0:15:06.880 --> 0:15:08.560
<v Speaker 2>just see the thing on the wall that gives it

0:15:08.600 --> 0:15:10.880
<v Speaker 2>the score. That's the one where you're working in the

0:15:10.920 --> 0:15:15.360
<v Speaker 2>restaurant and the owner and the manager freak out. They're like,

0:15:15.360 --> 0:15:17.760
<v Speaker 2>oh god, no, no, they do the second they walk

0:15:17.800 --> 0:15:20.760
<v Speaker 2>through the door. Although I will say in New Jersey,

0:15:20.760 --> 0:15:23.720
<v Speaker 2>where I worked at the store in basking Ridge, New Jersey,

0:15:24.280 --> 0:15:27.240
<v Speaker 2>we were always great. They took it really seriously. Yeah,

0:15:27.280 --> 0:15:29.240
<v Speaker 2>every time the inspector came by, they were like, come

0:15:29.280 --> 0:15:29.600
<v Speaker 2>on in.

0:15:31.040 --> 0:15:31.840
<v Speaker 1>That's the way it should be.

0:15:31.880 --> 0:15:34.080
<v Speaker 2>It's a big shout out to the store in basking Ridge,

0:15:34.120 --> 0:15:34.600
<v Speaker 2>New Jersey.

0:15:34.760 --> 0:15:35.800
<v Speaker 1>Way to go to the store.

0:15:35.880 --> 0:15:37.400
<v Speaker 2>That place is great, and that's how And they had

0:15:37.400 --> 0:15:39.560
<v Speaker 2>a restaurant group and they had like six restaurants and

0:15:39.600 --> 0:15:41.200
<v Speaker 2>they're all done the right way.

0:15:41.560 --> 0:15:43.960
<v Speaker 1>I don't think you could really have a restaurant group

0:15:44.000 --> 0:15:48.440
<v Speaker 1>without approaching food inspection and health standards in that way too.

0:15:48.800 --> 0:15:49.680
<v Speaker 2>Yeah, I mean it's just dumb.

0:15:49.800 --> 0:15:52.680
<v Speaker 1>Not too And from what I saw too, we also

0:15:52.800 --> 0:15:55.640
<v Speaker 1>kind of did you read that Mental Floss article I sent. Yeah,

0:15:55.680 --> 0:15:57.960
<v Speaker 1>So one of the things it's called twelve Secrets of

0:15:58.200 --> 0:16:00.480
<v Speaker 1>Restaurant Health Inspectors. One of the things they've point out

0:16:00.520 --> 0:16:04.440
<v Speaker 1>is that usually the bigger, the chain. So whether it's

0:16:04.480 --> 0:16:07.280
<v Speaker 1>a restaurant group on up to a global chain like

0:16:07.520 --> 0:16:13.200
<v Speaker 1>you know one of those guys, Sure, oh wow, cheeks buddy,

0:16:13.680 --> 0:16:17.320
<v Speaker 1>you're probably going to see something close to one hundred

0:16:17.400 --> 0:16:19.920
<v Speaker 1>every time. And the reason why is because they have

0:16:20.000 --> 0:16:21.720
<v Speaker 1>a lot of skin in the game. They have a

0:16:21.800 --> 0:16:25.720
<v Speaker 1>lot to lose, right if, like they pointed out with Chipotle,

0:16:25.880 --> 0:16:29.960
<v Speaker 1>like there were one or two locations of Chipotles where

0:16:30.040 --> 0:16:32.960
<v Speaker 1>some bad cilantro got some people sick with E. Coli,

0:16:33.560 --> 0:16:37.480
<v Speaker 1>but all Chipotle suffered as a result, people just stopped going.

0:16:37.480 --> 0:16:41.520
<v Speaker 1>They lost hundreds of millions of dollars and came probably

0:16:41.600 --> 0:16:44.600
<v Speaker 1>pretty close to going under there for a little while.

0:16:45.040 --> 0:16:47.120
<v Speaker 1>And I think they're still definitely callling their way out

0:16:47.120 --> 0:16:51.440
<v Speaker 1>from under it. So they don't just rely on state, county,

0:16:51.520 --> 0:16:54.720
<v Speaker 1>or city health inspectors. They do their own. They hire

0:16:54.760 --> 0:16:58.720
<v Speaker 1>their own third parties to come in and carry out

0:16:58.760 --> 0:17:02.720
<v Speaker 1>health inspections much more more frequently than the government's doing,

0:17:03.280 --> 0:17:05.200
<v Speaker 1>just to make sure that they're up to standards.

0:17:05.320 --> 0:17:07.600
<v Speaker 2>Yeah, so your your local fast food chain is more

0:17:07.680 --> 0:17:10.320
<v Speaker 2>likely to be super clean than the mom and pop

0:17:10.480 --> 0:17:14.560
<v Speaker 2>in theory, but in my opinion, you're also more likely

0:17:14.600 --> 0:17:16.240
<v Speaker 2>going to find the kid in the kitchen that goes,

0:17:16.280 --> 0:17:16.919
<v Speaker 2>hey watch this.

0:17:17.880 --> 0:17:20.280
<v Speaker 1>Yeah. Yeah, it's definitely a trade off, and that's that's it. Yeah,

0:17:20.320 --> 0:17:22.440
<v Speaker 1>because it's definitely not to say that, you know, mom

0:17:22.480 --> 0:17:27.960
<v Speaker 1>and pop places are inherently unsafe. If it's a family business,

0:17:27.680 --> 0:17:29.960
<v Speaker 1>you have just as much skin in the game as

0:17:29.960 --> 0:17:33.439
<v Speaker 1>a global a global restaurant chain because this is your

0:17:33.440 --> 0:17:36.200
<v Speaker 1>family's livelihood. So yeah, you're gonna take it seriously.

0:17:36.880 --> 0:17:39.040
<v Speaker 2>Uh So, getting back, the other two types of inspections

0:17:39.040 --> 0:17:43.320
<v Speaker 2>real quick, besides the routine are the follow up investigation

0:17:43.440 --> 0:17:46.040
<v Speaker 2>where they do say like, all right, you need to

0:17:46.040 --> 0:17:50.120
<v Speaker 2>fix these things. I'll be back next Thursday, or I'll

0:17:50.119 --> 0:17:52.919
<v Speaker 2>be back tomorrow depending on what's going on, right, or

0:17:52.960 --> 0:17:55.159
<v Speaker 2>I'll shut down your restaurant while you fix the stuff

0:17:55.200 --> 0:17:58.560
<v Speaker 2>it's so bad. And then there are inspections that are

0:17:58.560 --> 0:18:00.399
<v Speaker 2>triggered by a consumer plants.

0:18:01.359 --> 0:18:04.960
<v Speaker 1>Yes, that's the one where they like use the bat signal,

0:18:05.119 --> 0:18:07.320
<v Speaker 1>but instead of a bat, it's like a fork in

0:18:07.359 --> 0:18:10.120
<v Speaker 1>the sky and then the restaurant inspector swoops in. It's

0:18:10.160 --> 0:18:12.080
<v Speaker 1>like I'm here, I'm here. Everybody calm down.

0:18:12.760 --> 0:18:15.880
<v Speaker 2>Yeah, so I mentioned that people restaurants will be inspected

0:18:15.880 --> 0:18:17.760
<v Speaker 2>maybe every six months, maybe every year a year and

0:18:17.800 --> 0:18:21.360
<v Speaker 2>a half. They are. It's not willy nilly. They are

0:18:21.440 --> 0:18:26.640
<v Speaker 2>assessed a risk factor as an establishment by the county

0:18:26.480 --> 0:18:29.760
<v Speaker 2>or the you know whatever local municipality is carrying this out.

0:18:30.400 --> 0:18:32.600
<v Speaker 2>And that has to do with a bunch of things.

0:18:33.600 --> 0:18:37.240
<v Speaker 2>Sometimes it's the kind of food. Like if you're serving sushi,

0:18:37.320 --> 0:18:40.520
<v Speaker 2>you might get inspected a little more sushi sushi because

0:18:40.560 --> 0:18:43.560
<v Speaker 2>you're serving raw fish. That I didn't say sushi that done,

0:18:43.640 --> 0:18:44.400
<v Speaker 2>shushi that done?

0:18:44.400 --> 0:18:44.920
<v Speaker 1>Did I No?

0:18:44.920 --> 0:18:47.400
<v Speaker 2>No, no, oh no, that's Steve brule, Steve rule.

0:18:47.560 --> 0:18:48.920
<v Speaker 1>Shushy sham whishy.

0:18:48.800 --> 0:18:52.639
<v Speaker 2>That I thought. I thought it was my nising tooth.

0:18:54.840 --> 0:18:57.439
<v Speaker 2>Or if you're cooking meat or whatever, raw meat, you

0:18:57.520 --> 0:19:00.560
<v Speaker 2>might get inspected a little more than a deli that

0:19:00.760 --> 0:19:04.399
<v Speaker 2>just has you know, pre prepared meats and foods.

0:19:04.440 --> 0:19:07.080
<v Speaker 1>Yeah, like those cold cuts are already cooked. It's not

0:19:07.119 --> 0:19:09.600
<v Speaker 1>like you're they're serving you raw turkey slices like it's

0:19:09.640 --> 0:19:13.119
<v Speaker 1>already cooked. They're just putting it together onto a sandwich. Yeah,

0:19:13.160 --> 0:19:17.040
<v Speaker 1>that's a low risk restaurant comparatively speaking.

0:19:17.200 --> 0:19:18.880
<v Speaker 2>Yeah, you know, always gets me, even though I love

0:19:18.920 --> 0:19:21.960
<v Speaker 2>a ero, is when I see the thing on the

0:19:22.000 --> 0:19:25.480
<v Speaker 2>spit next to the heat lamp rotating around, right. I

0:19:25.520 --> 0:19:27.679
<v Speaker 2>always just think, how safe is that?

0:19:29.560 --> 0:19:32.960
<v Speaker 1>I would guess if it's operating in the United States

0:19:33.680 --> 0:19:37.840
<v Speaker 1>safe enough. Okay, that's the whole point of restaurant inspectors,

0:19:37.920 --> 0:19:39.680
<v Speaker 1>so that you don't have to ask that question. That

0:19:39.800 --> 0:19:42.000
<v Speaker 1>you can look at that and say, somebody who knows

0:19:42.040 --> 0:19:45.520
<v Speaker 1>what they're doing has inspected that and determined that is

0:19:45.560 --> 0:19:46.760
<v Speaker 1>not a threat to my health.

0:19:47.040 --> 0:19:48.720
<v Speaker 2>Maybe it just creeps me out to look at it.

0:19:48.920 --> 0:19:51.680
<v Speaker 1>No, I'm with you, I understand. I also want to say,

0:19:51.720 --> 0:19:55.000
<v Speaker 1>there are some places where you go in and you're like,

0:19:55.200 --> 0:19:58.000
<v Speaker 1>this is clearly in violation of some health codes. I

0:19:58.040 --> 0:20:00.520
<v Speaker 1>have no idea how this place is allow to stay

0:20:00.600 --> 0:20:03.320
<v Speaker 1>like this, but it's still worth it. And I would

0:20:03.359 --> 0:20:07.960
<v Speaker 1>direct you to Ann's Ann's Ghetto Burger. Oh yeah, right

0:20:08.000 --> 0:20:08.600
<v Speaker 1>by your house.

0:20:08.680 --> 0:20:09.760
<v Speaker 2>Yeah, that's just down the street.

0:20:10.080 --> 0:20:11.440
<v Speaker 1>Yes you have, you had one.

0:20:11.920 --> 0:20:14.920
<v Speaker 2>I've never had an ans because I thought that she

0:20:15.119 --> 0:20:17.640
<v Speaker 2>left and it closed. But it's still going. Is she's

0:20:17.680 --> 0:20:18.280
<v Speaker 2>still running it?

0:20:18.359 --> 0:20:21.679
<v Speaker 1>You know? I don't know. She had been threatening to

0:20:21.760 --> 0:20:25.080
<v Speaker 1>like retire for twenty years or something, but I knew

0:20:25.119 --> 0:20:27.080
<v Speaker 1>she wanted to get bought out and didn't want to

0:20:27.119 --> 0:20:30.560
<v Speaker 1>just close it down. So hopefully she was able to retire.

0:20:30.600 --> 0:20:31.400
<v Speaker 1>That's my hope.

0:20:31.480 --> 0:20:33.159
<v Speaker 2>All I know is the Wall Street Journal said it

0:20:33.240 --> 0:20:35.840
<v Speaker 2>was I think maybe the best hamburger in the United States.

0:20:35.920 --> 0:20:39.560
<v Speaker 1>The Wall Street Journal ain't lying, you know, yes, But

0:20:39.720 --> 0:20:44.159
<v Speaker 1>if you go there, that's like decades worth of Greece

0:20:44.359 --> 0:20:48.199
<v Speaker 1>just on the vent around the or the backsplash, like

0:20:48.240 --> 0:20:52.440
<v Speaker 1>the stainless steel backsplash or whatever splatter guard behind the griddle,

0:20:53.080 --> 0:20:55.439
<v Speaker 1>and you're like, there's how does she how did she

0:20:55.480 --> 0:20:57.720
<v Speaker 1>get away with that? And then you take a bite

0:20:57.760 --> 0:21:00.199
<v Speaker 1>of it and you're like, oh, because it matters not

0:21:00.400 --> 0:21:01.919
<v Speaker 1>at all compared to this burger.

0:21:03.240 --> 0:21:06.240
<v Speaker 2>Well, maybe she is compliant because that is the second

0:21:06.320 --> 0:21:09.840
<v Speaker 2>risk factor involved with how often you're going to get inspected,

0:21:09.840 --> 0:21:14.399
<v Speaker 2>which is if do you have a list of complaints

0:21:14.480 --> 0:21:17.200
<v Speaker 2>or a record of violations on your record, then you're

0:21:17.200 --> 0:21:19.920
<v Speaker 2>gonna be on their frequent visitor list, right you know.

0:21:20.200 --> 0:21:24.120
<v Speaker 1>Yeah, yeah, and especially if you've ever been the source

0:21:24.200 --> 0:21:28.040
<v Speaker 1>of a food born illness, you're on you're a high

0:21:28.119 --> 0:21:29.639
<v Speaker 1>risk automatically.

0:21:29.080 --> 0:21:31.720
<v Speaker 2>Yeah, probably permanently, yeah, I would think so.

0:21:31.880 --> 0:21:33.840
<v Speaker 1>And depending on where you are, you know, like you're

0:21:33.880 --> 0:21:36.600
<v Speaker 1>going to get lots of visits after that. That's probably

0:21:37.440 --> 0:21:42.840
<v Speaker 1>aside from maybe people getting shot in your restaurant, a

0:21:43.040 --> 0:21:45.400
<v Speaker 1>food born illness is probably the worst thing that can

0:21:45.400 --> 0:21:50.159
<v Speaker 1>happen in your restaurant. Yeah, I would guess, and you know,

0:21:50.240 --> 0:21:54.520
<v Speaker 1>whether you're a new restaurant, well, if you're a new

0:21:54.560 --> 0:21:57.280
<v Speaker 1>restaurant in particular, I should say I think the standard

0:21:57.359 --> 0:22:00.640
<v Speaker 1>is is that depending on where you fall as far

0:22:00.680 --> 0:22:03.359
<v Speaker 1>as what kind of restaurant you are, whether you're a

0:22:03.400 --> 0:22:07.119
<v Speaker 1>deli serving cold cuts or a sushi place serving raw seafood,

0:22:07.680 --> 0:22:12.840
<v Speaker 1>you're assigned like an initial risk assessment, and then depending

0:22:12.840 --> 0:22:15.400
<v Speaker 1>on that risk assessment, if you're a sushi place, say

0:22:15.400 --> 0:22:18.080
<v Speaker 1>they're gonna come visit every three months for the first year,

0:22:18.720 --> 0:22:22.680
<v Speaker 1>or if you're a deli, they might come once every

0:22:22.760 --> 0:22:27.160
<v Speaker 1>year and a half. And then depending on how you

0:22:27.240 --> 0:22:31.840
<v Speaker 1>perform in those inspections, those regular routine inspections that are

0:22:31.880 --> 0:22:34.760
<v Speaker 1>basically predetermined by the type of restaurant you are, that

0:22:35.400 --> 0:22:38.639
<v Speaker 1>schedule can either diminish or increase. So let's say that

0:22:38.720 --> 0:22:43.359
<v Speaker 1>deli is found to be in violation pretty frequently every

0:22:43.440 --> 0:22:46.359
<v Speaker 1>eighteen months, they're going to start getting inspected every twelve

0:22:46.400 --> 0:22:47.480
<v Speaker 1>months or every six months.

0:22:47.560 --> 0:22:48.400
<v Speaker 2>Yeah, or that.

0:22:48.359 --> 0:22:51.240
<v Speaker 1>Sushi place that's getting inspected every three months or six months.

0:22:51.480 --> 0:22:55.720
<v Speaker 1>If it's just painfully obvious that they are top notch

0:22:55.760 --> 0:22:58.280
<v Speaker 1>pros who are taking this quite seriously and never get

0:22:58.320 --> 0:23:01.560
<v Speaker 1>caught for anything, then six months may end up turning

0:23:01.600 --> 0:23:03.359
<v Speaker 1>into a year. Who knows.

0:23:03.640 --> 0:23:06.600
<v Speaker 2>Yeah, you may have heard reports on the news too

0:23:06.680 --> 0:23:11.280
<v Speaker 2>that food inspectors have racist policies where they will go

0:23:11.840 --> 0:23:13.880
<v Speaker 2>after ethnic restaurants more often.

0:23:14.200 --> 0:23:15.600
<v Speaker 1>No, I hadn't heard that, is that right?

0:23:15.840 --> 0:23:18.960
<v Speaker 2>Yeah, I've seen reports on stuff like that, Wow, that

0:23:19.000 --> 0:23:21.359
<v Speaker 2>they get inspected more frequently if you're like, have an

0:23:21.359 --> 0:23:22.600
<v Speaker 2>ethnic restaurant.

0:23:22.320 --> 0:23:23.159
<v Speaker 1>That's pretty rotten.

0:23:23.640 --> 0:23:26.440
<v Speaker 2>But there is a food safety expert at North Carolina

0:23:26.480 --> 0:23:29.040
<v Speaker 2>State a named Ben Chapman that says there's really no

0:23:29.119 --> 0:23:31.760
<v Speaker 2>data to back that up. He said, but there could

0:23:31.800 --> 0:23:36.560
<v Speaker 2>be biases through consumer complaint systems. Oh and they did

0:23:37.000 --> 0:23:42.879
<v Speaker 2>sort of a just a snapshot from Yelp reviews, which

0:23:43.320 --> 0:23:45.840
<v Speaker 2>say what you want about Yelp reviews, they're pretty much

0:23:45.840 --> 0:23:50.159
<v Speaker 2>the worst thing ever. Right, But if you look at

0:23:50.240 --> 0:23:54.439
<v Speaker 2>Yelp reviews, you do a search for food poisoning, and

0:23:54.560 --> 0:23:56.800
<v Speaker 2>close to seventy percent of the time they were ethnic

0:23:56.840 --> 0:24:00.520
<v Speaker 2>restaurants where people complained about food poisoning. So I see

0:24:00.720 --> 0:24:03.879
<v Speaker 2>this food is weird. I don't recognize it that some

0:24:03.920 --> 0:24:05.960
<v Speaker 2>bias comes in through that.

0:24:06.119 --> 0:24:08.720
<v Speaker 1>But that makes sense. Then Chuck like if if if

0:24:08.840 --> 0:24:13.959
<v Speaker 1>yelp is a proxy for the number of times somebody

0:24:14.040 --> 0:24:18.719
<v Speaker 1>might call in a complaint. That's one of the ways

0:24:18.720 --> 0:24:21.159
<v Speaker 1>that food inspector goes out to inspect a restaurant is

0:24:21.200 --> 0:24:23.520
<v Speaker 1>when somebody the public, said, you know, calls and says

0:24:23.560 --> 0:24:28.320
<v Speaker 1>something or complains. So yeah, I mean that that makes utter,

0:24:28.320 --> 0:24:32.720
<v Speaker 1>incomplete sense. Have you ever called and complained about a restaurant?

0:24:32.760 --> 0:24:35.200
<v Speaker 1>Have you ever called the health department? No? I never

0:24:35.240 --> 0:24:38.520
<v Speaker 1>have either, and they're actually after researching this article, I

0:24:38.600 --> 0:24:41.280
<v Speaker 1>was like, there, I can think of it. At least

0:24:41.280 --> 0:24:44.040
<v Speaker 1>one time when I could have and should have called

0:24:44.560 --> 0:24:47.919
<v Speaker 1>just got under cooked chicken, and you mean and I

0:24:47.960 --> 0:24:51.000
<v Speaker 1>both got very sick for like the whole weekend, and

0:24:51.080 --> 0:24:53.920
<v Speaker 1>I kept calling this place like like, what are you

0:24:53.920 --> 0:24:55.760
<v Speaker 1>guys going to do about this? You have to do something,

0:24:55.840 --> 0:25:00.440
<v Speaker 1>and they just got less and less interested the more

0:25:00.480 --> 0:25:02.920
<v Speaker 1>frequently I called them. By the by like the fourth

0:25:02.960 --> 0:25:05.639
<v Speaker 1>or fifth time, I was like, we're still suffering. I

0:25:05.720 --> 0:25:08.280
<v Speaker 1>just wanted to let you know, we're laying around throwing up.

0:25:09.440 --> 0:25:11.919
<v Speaker 1>And they didn't do anything about it. There was no

0:25:13.440 --> 0:25:17.000
<v Speaker 1>We're sorry there. I think they actually didn't believe me. Maybe,

0:25:17.040 --> 0:25:19.040
<v Speaker 1>But now that I've read this, I'm like, I totally

0:25:19.040 --> 0:25:21.200
<v Speaker 1>should have called the health department on those guys, which

0:25:22.000 --> 0:25:22.840
<v Speaker 1>it was in Atlanta.

0:25:23.080 --> 0:25:25.280
<v Speaker 2>I think I remember that. Actually we got.

0:25:25.520 --> 0:25:29.320
<v Speaker 1>So we were sick for an entire weekend. Pretty nice, right, yes, yeah,

0:25:29.440 --> 0:25:32.840
<v Speaker 1>totally remember, right across from where we used to work

0:25:32.840 --> 0:25:36.720
<v Speaker 1>and Buckhead actually, and they could not have cared less.

0:25:36.840 --> 0:25:37.960
<v Speaker 1>And that's what ticked me off.

0:25:37.960 --> 0:25:40.440
<v Speaker 2>Oh you were calling the restaurant over there, yes, yeah, yeah, yeah,

0:25:40.440 --> 0:25:42.320
<v Speaker 2>Oh I thought you called the health inspector over No.

0:25:42.680 --> 0:25:45.119
<v Speaker 1>But now now I'm like, why wouldn't Why didn't we

0:25:45.160 --> 0:25:47.639
<v Speaker 1>just call it health inspector? Now I would call for

0:25:47.680 --> 0:25:50.239
<v Speaker 1>sure now that I've done this research, because it's not

0:25:50.359 --> 0:25:54.600
<v Speaker 1>like like what you're doing is helping other people from

0:25:54.840 --> 0:25:56.840
<v Speaker 1>from before, from the same fate.

0:25:56.680 --> 0:26:00.080
<v Speaker 2>Befall, Yeah, you're not being a rat, right right.

0:26:00.359 --> 0:26:02.640
<v Speaker 1>Which is another thing that health inspectors look out for.

0:26:03.359 --> 0:26:05.320
<v Speaker 2>All right, Well, let's talk about that when you when

0:26:06.600 --> 0:26:09.840
<v Speaker 2>this is how that this goes down. There are unannounced visits,

0:26:09.880 --> 0:26:14.080
<v Speaker 2>like I said, so I've worked at I've worked at

0:26:14.280 --> 0:26:17.000
<v Speaker 2>I don't know, like probably four or five places over

0:26:17.040 --> 0:26:20.320
<v Speaker 2>the years, and two of them were pretty bad. The

0:26:20.320 --> 0:26:22.680
<v Speaker 2>aforementioned barbecue place, and then where I worked in college

0:26:23.320 --> 0:26:26.440
<v Speaker 2>wasn't terrible, but it wasn't great. It was a typical

0:26:26.680 --> 0:26:32.520
<v Speaker 2>like college town Mexican joint, but it wasn't like the

0:26:32.560 --> 0:26:35.439
<v Speaker 2>super professional other restaurants that I've worked at. But at

0:26:35.480 --> 0:26:39.480
<v Speaker 2>those first two places, I remember when the restaurant inspector

0:26:39.520 --> 0:26:43.480
<v Speaker 2>walked through the door, a panic set in. Invariably the

0:26:43.800 --> 0:26:46.879
<v Speaker 2>one of the like the GM or whoever the manager was,

0:26:47.720 --> 0:26:52.200
<v Speaker 2>would immediately confront in a nice not confront but greet

0:26:52.480 --> 0:26:56.600
<v Speaker 2>the person and send you know, the understanding was someone

0:26:56.640 --> 0:26:59.320
<v Speaker 2>go back to the kitchen and tell everyone that the

0:26:59.400 --> 0:27:03.480
<v Speaker 2>inspectors here. And judging from that Mental Floss article you sent,

0:27:04.119 --> 0:27:06.919
<v Speaker 2>that's exactly how it works. And for that reason, the

0:27:07.040 --> 0:27:10.080
<v Speaker 2>very first thing a good health inspector does is kind

0:27:10.080 --> 0:27:12.200
<v Speaker 2>of barge through there and say, I'm going straight into

0:27:12.240 --> 0:27:15.520
<v Speaker 2>the kitchen right the second right, because they know what's.

0:27:15.320 --> 0:27:18.919
<v Speaker 1>Going on, right, that's they have to or else a

0:27:18.960 --> 0:27:21.840
<v Speaker 1>whole bunch of violations get covered up really quickly.

0:27:21.760 --> 0:27:22.480
<v Speaker 2>Very quickly.

0:27:23.000 --> 0:27:25.680
<v Speaker 1>And so in that Mental Plus article, basically they said

0:27:25.680 --> 0:27:29.879
<v Speaker 1>they needed to do like a brisk like run walk

0:27:30.240 --> 0:27:31.720
<v Speaker 1>through the kitchen as fast as they could.

0:27:31.720 --> 0:27:32.480
<v Speaker 2>Isn't that scary?

0:27:32.960 --> 0:27:36.719
<v Speaker 1>It is? But you do you you scales, like what

0:27:36.760 --> 0:27:39.440
<v Speaker 1>do you do? And like just stand there and freeze.

0:27:39.480 --> 0:27:41.760
<v Speaker 1>That's what they should do, is be like everybody freeze

0:27:42.320 --> 0:27:44.440
<v Speaker 1>and then like have their finger and thumb in the

0:27:44.480 --> 0:27:47.000
<v Speaker 1>shape of a gun because I don't think they're allowed

0:27:47.040 --> 0:27:48.240
<v Speaker 1>to actually carry guns.

0:27:48.400 --> 0:27:50.640
<v Speaker 2>Well, this one health inspector in the mental plaus thing said,

0:27:50.680 --> 0:27:52.920
<v Speaker 2>we want to see the things that won't be there

0:27:52.960 --> 0:27:54.960
<v Speaker 2>in another three to four minutes.

0:27:54.800 --> 0:27:58.320
<v Speaker 1>Right, But that's the thing. But I mean it could

0:27:58.359 --> 0:28:01.879
<v Speaker 1>be anything like there's there's like if you are sitting

0:28:01.920 --> 0:28:06.880
<v Speaker 1>there making food and you have like a cup of coke, right,

0:28:07.760 --> 0:28:09.080
<v Speaker 1>you're not supposed to have that.

0:28:09.080 --> 0:28:11.159
<v Speaker 2>There, Yeah, or in your cell phone in the kitchen.

0:28:11.200 --> 0:28:13.400
<v Speaker 1>It's another big one too. I'll bet that is probably

0:28:13.440 --> 0:28:16.800
<v Speaker 1>the most frequent violation today.

0:28:17.119 --> 0:28:18.280
<v Speaker 2>They're covered in poop.

0:28:18.840 --> 0:28:20.680
<v Speaker 1>Do you ever see something like have you ever just

0:28:20.720 --> 0:28:22.719
<v Speaker 1>stopped and looked at people on the street like with

0:28:22.760 --> 0:28:26.720
<v Speaker 1>their phones, Like they'll just be stopped mid something like

0:28:26.760 --> 0:28:30.040
<v Speaker 1>they have like a shovel like propped up against their shoulder,

0:28:30.480 --> 0:28:32.480
<v Speaker 1>just looking at their phone with their mouth hanging open,

0:28:32.520 --> 0:28:35.639
<v Speaker 1>and it's like crazy, We're turning into like a society

0:28:35.640 --> 0:28:37.720
<v Speaker 1>of zombies. Man, how do you.

0:28:37.640 --> 0:28:39.200
<v Speaker 2>Stare at your phone? I've seen you do that. You

0:28:39.240 --> 0:28:40.680
<v Speaker 2>do it in a smarter looking way.

0:28:41.040 --> 0:28:43.560
<v Speaker 1>I do the thing where I'm like stroking my chin

0:28:43.640 --> 0:28:47.120
<v Speaker 1>thoughtfully right in your mouth closed exactly. I've got like

0:28:47.160 --> 0:28:49.680
<v Speaker 1>one eyebrow arched, all right.

0:28:49.760 --> 0:28:52.480
<v Speaker 2>So the first thing they inspect, obviously the kitchen. The

0:28:53.480 --> 0:28:56.040
<v Speaker 2>manager or the owner whoever is there on point is

0:28:56.080 --> 0:29:00.280
<v Speaker 2>with the inspector the whole time, because they're saying like, hey,

0:29:00.840 --> 0:29:04.000
<v Speaker 2>like little things like that ketchup bottles disgusting, Like why

0:29:04.040 --> 0:29:05.480
<v Speaker 2>don't you go ahead and have someone clean that up.

0:29:06.280 --> 0:29:08.480
<v Speaker 2>I won't dock you a point, right, but just get

0:29:08.520 --> 0:29:08.840
<v Speaker 2>it clean.

0:29:08.960 --> 0:29:10.960
<v Speaker 1>And the guy wipes it down. He's like, no, that brand,

0:29:10.960 --> 0:29:14.160
<v Speaker 1>it's Hunt, So I get some hines in here. It's disgusting.

0:29:14.640 --> 0:29:17.400
<v Speaker 2>But the first thing they inspect are the dynamic areas,

0:29:17.400 --> 0:29:24.800
<v Speaker 2>which are the kitchen food preparation areas. Basically, anywhere where

0:29:24.840 --> 0:29:28.680
<v Speaker 2>there's food actively out is the first place they'll go.

0:29:28.960 --> 0:29:33.400
<v Speaker 1>Right, that's the static area, dynamics.

0:29:32.920 --> 0:29:34.760
<v Speaker 2>The dynamic okay, and then you start with the one

0:29:34.800 --> 0:29:36.600
<v Speaker 2>hundred points. By the way, I don't know if we mentioned.

0:29:36.400 --> 0:29:39.400
<v Speaker 1>That, which I think is kind of optimistic. It's saying, like,

0:29:39.560 --> 0:29:43.120
<v Speaker 1>I want to believe the best thing you So everybody

0:29:43.160 --> 0:29:45.800
<v Speaker 1>starts with a hundred and then we start deducting from there.

0:29:45.880 --> 0:29:47.040
<v Speaker 2>Yeah, then it just gets sad.

0:29:47.360 --> 0:29:50.720
<v Speaker 1>So one of the first things they're looking for is

0:29:50.760 --> 0:29:54.080
<v Speaker 1>employee hygiene because remember what you mentioned, like way back

0:29:54.160 --> 0:29:56.320
<v Speaker 1>and when the Food and Drug Act was creating, the

0:29:56.320 --> 0:30:00.400
<v Speaker 1>Food Code was first established, there were a lot of

0:30:00.480 --> 0:30:03.280
<v Speaker 1>basic tenets that were put forth back then, and one

0:30:03.280 --> 0:30:05.560
<v Speaker 1>of them was, you're the people who cook the food

0:30:05.720 --> 0:30:08.400
<v Speaker 1>need to be clean as a whistle. And that's one

0:30:08.400 --> 0:30:10.880
<v Speaker 1>of the big things that the health inspector is looking for,

0:30:10.960 --> 0:30:13.880
<v Speaker 1>like are they wearing gloves, which, by the way, is

0:30:13.960 --> 0:30:16.719
<v Speaker 1>not to say that if an employee's wearing gloves that

0:30:16.800 --> 0:30:21.040
<v Speaker 1>you're totally covered. The gloves are supposed to be a

0:30:21.120 --> 0:30:24.320
<v Speaker 1>fail safe to good hand washing. Yeah, so you want

0:30:24.320 --> 0:30:27.080
<v Speaker 1>them to be washing their hands very frequently and then

0:30:27.120 --> 0:30:29.160
<v Speaker 1>wearing gloves on top of that, but then on top

0:30:29.240 --> 0:30:32.600
<v Speaker 1>of that not doing things like using their cell phone

0:30:32.720 --> 0:30:36.520
<v Speaker 1>with the gloves one, because you've just automatically contaminated them

0:30:36.720 --> 0:30:40.120
<v Speaker 1>and totally defeated the purpose of using gloves at that point. Right,

0:30:40.640 --> 0:30:43.400
<v Speaker 1>So there's a lot of hygiene things that are being

0:30:43.440 --> 0:30:48.800
<v Speaker 1>taken into account. But how do you tell whether people

0:30:48.840 --> 0:30:52.160
<v Speaker 1>are washing their hands when you're just walking into a kitchen.

0:30:52.360 --> 0:30:54.120
<v Speaker 1>Of course they're going to wash their hands in front

0:30:54.160 --> 0:30:55.680
<v Speaker 1>of you in the way that they're supposed to be,

0:30:55.920 --> 0:30:58.000
<v Speaker 1>but how do you know they're doing it routinely?

0:30:58.120 --> 0:31:00.680
<v Speaker 2>Chuck? Well, yeah, and we should that there is a

0:31:00.680 --> 0:31:03.280
<v Speaker 2>way you're supposed to wash the hands. You don't rinse

0:31:03.320 --> 0:31:05.120
<v Speaker 2>them off and just dry them with the towel that's

0:31:05.120 --> 0:31:08.360
<v Speaker 2>sitting by the sink, or just blow on them. You rinse,

0:31:08.520 --> 0:31:11.000
<v Speaker 2>you put on the soap, you scrub for twenty seconds,

0:31:11.360 --> 0:31:14.080
<v Speaker 2>then you dry off with a one use towel.

0:31:14.440 --> 0:31:18.200
<v Speaker 1>And good old, unsustainable made out of tree paper towel.

0:31:19.000 --> 0:31:21.640
<v Speaker 2>Uh yeah, Or if you're a really fancy restaurant, you

0:31:21.680 --> 0:31:24.000
<v Speaker 2>can just have like cashmere towels laying around as long

0:31:24.040 --> 0:31:24.960
<v Speaker 2>as you throw them away after it.

0:31:25.160 --> 0:31:26.280
<v Speaker 1>Right, you have to throw them away.

0:31:27.160 --> 0:31:29.320
<v Speaker 2>But your little trick, I know where you were leading.

0:31:29.640 --> 0:31:32.720
<v Speaker 2>How you can tell is this one very crafty restaurant

0:31:32.760 --> 0:31:35.440
<v Speaker 2>inspector in the Mental Floss article said, they go in

0:31:35.480 --> 0:31:37.440
<v Speaker 2>the first thing they do because it takes them a

0:31:37.480 --> 0:31:40.280
<v Speaker 2>couple hours at a just sort of a normal sized restaurant,

0:31:41.440 --> 0:31:44.040
<v Speaker 2>four or five hours at a big hotel restaurant.

0:31:44.120 --> 0:31:44.360
<v Speaker 1>M h.

0:31:44.720 --> 0:31:47.400
<v Speaker 2>He said, he puts an X on the paper towels,

0:31:48.200 --> 0:31:50.920
<v Speaker 2>and if he goes back at the end of his inspection,

0:31:51.400 --> 0:31:53.640
<v Speaker 2>then that X is still in the paper towel, then

0:31:53.640 --> 0:31:57.000
<v Speaker 2>he knows hands are not being washed. Right, very sneaky,

0:31:57.080 --> 0:31:57.760
<v Speaker 2>pretty clever.

0:31:57.960 --> 0:32:01.440
<v Speaker 1>Yeah, yeah, so I guess we just gave it away though,

0:32:01.480 --> 0:32:03.080
<v Speaker 1>So now all the people are going to go check

0:32:03.120 --> 0:32:04.040
<v Speaker 1>their paper towel rolls.

0:32:04.200 --> 0:32:05.120
<v Speaker 2>H bet they're other ways.

0:32:06.480 --> 0:32:08.800
<v Speaker 1>Yeah, that was just a setup to nudge them into

0:32:08.800 --> 0:32:10.880
<v Speaker 1>the actual way he's telling.

0:32:11.120 --> 0:32:12.240
<v Speaker 2>Yeah, like wash your hands.

0:32:13.080 --> 0:32:15.320
<v Speaker 1>Food is another big one too, right, you want to

0:32:15.360 --> 0:32:18.360
<v Speaker 1>make sure that the food is being properly stored and

0:32:18.440 --> 0:32:23.040
<v Speaker 1>properly cooked. And apparently there is a danger zone between

0:32:23.880 --> 0:32:28.120
<v Speaker 1>I think like zero and one hundred and forty that

0:32:28.160 --> 0:32:30.120
<v Speaker 1>you want to hit or that you want to stay

0:32:30.120 --> 0:32:34.920
<v Speaker 1>outside of. So basically you want your food, especially like

0:32:36.000 --> 0:32:39.880
<v Speaker 1>raw meat, to be stored at a temperature frozen right

0:32:40.240 --> 0:32:43.320
<v Speaker 1>or else kept at forty degrees fahrenheit forty degrees celsius

0:32:43.440 --> 0:32:46.480
<v Speaker 1>or below for fridges, and then when you cook it,

0:32:46.720 --> 0:32:48.760
<v Speaker 1>you have to cook it to at least one hundred

0:32:48.800 --> 0:32:53.160
<v Speaker 1>and sixty degrees internal temperature for beef, pork, all those guys,

0:32:53.240 --> 0:32:55.400
<v Speaker 1>and then one hundred and forty five for fish. And

0:32:55.440 --> 0:32:57.720
<v Speaker 1>if a restaurant's not doing that, that's a big that's

0:32:57.760 --> 0:32:59.920
<v Speaker 1>a big one, as we'll see.

0:33:00.080 --> 0:33:01.680
<v Speaker 2>Yeah, I mean, the best way to think about food

0:33:01.720 --> 0:33:05.760
<v Speaker 2>storage is without getting into the specific temperatures. Is if

0:33:05.800 --> 0:33:09.280
<v Speaker 2>it's supposed to be cold or frozen, it should be

0:33:09.280 --> 0:33:11.600
<v Speaker 2>cold or frozen. If it's supposed to be hot, it

0:33:11.640 --> 0:33:14.840
<v Speaker 2>should be hot. Is that middle ground is where you're

0:33:14.880 --> 0:33:18.640
<v Speaker 2>in big trouble exactly. They talked about lukewarm being the

0:33:18.640 --> 0:33:23.480
<v Speaker 2>big enemy, right, that's never good lukewarm.

0:33:23.600 --> 0:33:25.800
<v Speaker 1>I'm trying to think of a time when lukeworm is

0:33:25.800 --> 0:33:26.920
<v Speaker 1>preferable with anything.

0:33:28.560 --> 0:33:32.720
<v Speaker 2>It just sounds gross. I like my food really hot too.

0:33:33.800 --> 0:33:34.120
<v Speaker 1>Yeah.

0:33:34.160 --> 0:33:36.520
<v Speaker 2>Like That's the one thing I will send something back

0:33:37.360 --> 0:33:39.920
<v Speaker 2>is if it's was clearly made a little earlier than

0:33:39.960 --> 0:33:42.120
<v Speaker 2>the rest of the party at the table and it's

0:33:42.160 --> 0:33:44.320
<v Speaker 2>sort of lukewarm, I'm like, nah, man, I want I

0:33:44.360 --> 0:33:45.680
<v Speaker 2>want steam coming off this thing.

0:33:45.920 --> 0:33:49.239
<v Speaker 1>Yeah. Yeah, they throw the microwave, yeah they do, and

0:33:49.280 --> 0:33:50.920
<v Speaker 1>then they're like, oh, I guess you want a little

0:33:50.920 --> 0:33:51.720
<v Speaker 1>spit on that too.

0:33:52.680 --> 0:33:57.200
<v Speaker 2>Apparently soup should be like the way you reheat things

0:33:57.280 --> 0:34:00.120
<v Speaker 2>is a big deal because obviously that Brunswick stew, you

0:34:00.120 --> 0:34:01.520
<v Speaker 2>don't just throw it out every night. You put it

0:34:01.520 --> 0:34:04.200
<v Speaker 2>back in the walk in so some jerk can step

0:34:04.240 --> 0:34:08.279
<v Speaker 2>in it. But when you bring soups and brols back

0:34:09.239 --> 0:34:13.560
<v Speaker 2>to heat, you have to reboil them entirely right from

0:34:13.680 --> 0:34:15.440
<v Speaker 2>their refrigerated state.

0:34:15.440 --> 0:34:19.560
<v Speaker 1>Which makes sense, but that's never very good for food.

0:34:19.760 --> 0:34:24.200
<v Speaker 1>If it's already prepared, once you reboil it, probably you're

0:34:24.239 --> 0:34:27.680
<v Speaker 1>just gonna want to throw that away then really, yeah, man,

0:34:27.719 --> 0:34:30.480
<v Speaker 1>it toughens everything up, or else it over cooks it.

0:34:30.480 --> 0:34:32.520
<v Speaker 1>It's already been cooked once, so when you bring it

0:34:32.560 --> 0:34:35.799
<v Speaker 1>to a boil, you're really cooking it again. And for

0:34:35.920 --> 0:34:38.440
<v Speaker 1>food born illness is that's a good way to treat it,

0:34:38.480 --> 0:34:41.080
<v Speaker 1>but it doesn't necessarily make for the most appetizing food.

0:34:42.080 --> 0:34:43.319
<v Speaker 2>Right. I don't know if I agree with that, but

0:34:43.440 --> 0:34:46.480
<v Speaker 2>that's all right, that's what I'm going With frozen meat.

0:34:46.480 --> 0:34:51.200
<v Speaker 2>You don't just say, hey, Jimmy, throw that frozen bird

0:34:51.239 --> 0:34:54.600
<v Speaker 2>out on the table and leave it there till this evening, right,

0:34:54.640 --> 0:34:56.560
<v Speaker 2>But you don't just leave food out to thaw. There

0:34:56.640 --> 0:34:59.880
<v Speaker 2>are proper ways of falling and bringing things back to

0:35:00.120 --> 0:35:01.480
<v Speaker 2>correct temperature. Right.

0:35:01.520 --> 0:35:03.960
<v Speaker 1>And then so let's say you have a place where

0:35:03.960 --> 0:35:07.200
<v Speaker 1>you're cutting up that thawed chicken that was properly thawed,

0:35:08.280 --> 0:35:10.759
<v Speaker 1>and then you set the knife down and somebody else

0:35:10.800 --> 0:35:14.279
<v Speaker 1>picks it up and they start cutting lettuce with it.

0:35:14.320 --> 0:35:19.120
<v Speaker 1>That's cross contamination. That is extremely dangerous because as you know,

0:35:19.320 --> 0:35:21.799
<v Speaker 1>very few people cook their lettuce before they eat it

0:35:21.840 --> 0:35:24.120
<v Speaker 1>in a salad. It's raw, and so now it has

0:35:24.239 --> 0:35:26.799
<v Speaker 1>raw chicken juice on the lettuce that you're eating raw

0:35:26.840 --> 0:35:30.440
<v Speaker 1>and uncooked, and you can die from that. So cross

0:35:30.480 --> 0:35:33.399
<v Speaker 1>contamination is a big one they look for. They also

0:35:34.040 --> 0:35:36.800
<v Speaker 1>it can be a little more simple, like with something

0:35:36.880 --> 0:35:39.920
<v Speaker 1>like silverware. From what I saw, if the silverware is

0:35:40.080 --> 0:35:45.239
<v Speaker 1>dirty or smudgie, that is a big problem because that

0:35:45.320 --> 0:35:48.759
<v Speaker 1>means usually that the whole kitchen is dirty. There's a

0:35:48.800 --> 0:35:51.520
<v Speaker 1>lot of that's like a big red flag that apparently

0:35:51.600 --> 0:35:54.880
<v Speaker 1>health health inspectors will will tell you that if the

0:35:54.880 --> 0:35:57.719
<v Speaker 1>silverware is dirty, it usually is indicative of just a

0:35:57.760 --> 0:36:01.440
<v Speaker 1>dirty restaurant in general. Yeah, and I've always heard I

0:36:01.480 --> 0:36:03.840
<v Speaker 1>don't know if it's an urban legend or not. But

0:36:04.760 --> 0:36:08.680
<v Speaker 1>you know, like the just the plastic soda cups that

0:36:08.800 --> 0:36:11.920
<v Speaker 1>like a lot of restaurants will have. Have you ever

0:36:11.960 --> 0:36:16.120
<v Speaker 1>heard that it's not possible for them to get to

0:36:16.200 --> 0:36:20.880
<v Speaker 1>the temperature needed to kill any bacteria on them, because

0:36:20.880 --> 0:36:24.640
<v Speaker 1>they'll melt otherwise, so that when you drink out of them,

0:36:25.120 --> 0:36:28.040
<v Speaker 1>they've not really been sanitized from before.

0:36:28.920 --> 0:36:30.920
<v Speaker 2>I have not heard that. But as someone who has

0:36:30.960 --> 0:36:33.799
<v Speaker 2>worked as a dishwasher, you don't say, well, I'm going

0:36:33.840 --> 0:36:36.839
<v Speaker 2>to watch these things at this temperature. You just throw

0:36:36.880 --> 0:36:37.680
<v Speaker 2>everything through there.

0:36:37.920 --> 0:36:40.480
<v Speaker 1>Yeah, you don't have any choice in what temperature. It's

0:36:40.520 --> 0:36:42.719
<v Speaker 1>all prescribed for you. You're just basically putting them on

0:36:42.719 --> 0:36:44.959
<v Speaker 1>the tray and sliding them through, pulling the door down,

0:36:44.960 --> 0:36:46.520
<v Speaker 1>and then it washes them and you lift the door

0:36:46.600 --> 0:36:47.319
<v Speaker 1>up and pull them out.

0:36:48.120 --> 0:36:49.960
<v Speaker 2>Yes, and I will say one of my dreams though,

0:36:50.000 --> 0:36:51.200
<v Speaker 2>is to have one of those in my home.

0:36:51.480 --> 0:36:54.040
<v Speaker 1>Those I can't remember what they're called, but they are wonderful.

0:36:54.160 --> 0:36:57.320
<v Speaker 2>It's pretty great. Yeah, it just watches everything like super fast.

0:36:58.280 --> 0:37:01.319
<v Speaker 1>So that's the dynamic areas, right, Yes, there's also the

0:37:01.320 --> 0:37:04.879
<v Speaker 1>static areas where it's things like well, the dishwashing area

0:37:04.960 --> 0:37:07.640
<v Speaker 1>actually apparently is a static area. It doesn't change very

0:37:07.680 --> 0:37:11.320
<v Speaker 1>much where you store cleaning products that kind of stuff.

0:37:12.360 --> 0:37:15.360
<v Speaker 1>I guess you get points deducted if your cleaning products

0:37:15.400 --> 0:37:19.520
<v Speaker 1>or your toxic chemicals are not in their marked original package.

0:37:19.680 --> 0:37:21.400
<v Speaker 2>Yeah, that's not good because.

0:37:21.360 --> 0:37:24.160
<v Speaker 1>You could they can be mistaken for oil and vinegar

0:37:24.239 --> 0:37:25.000
<v Speaker 1>or something like that.

0:37:25.760 --> 0:37:28.520
<v Speaker 2>Yeah, and they're gonna check. The static areas include a

0:37:28.520 --> 0:37:30.160
<v Speaker 2>lot of things that you don't think would even fall

0:37:30.200 --> 0:37:33.279
<v Speaker 2>into the purview of a restaurant inspector. They're going to

0:37:33.320 --> 0:37:35.719
<v Speaker 2>look at your HVAC systems and your vents and your

0:37:35.760 --> 0:37:39.520
<v Speaker 2>smoke detectors. They're gonna look at your dining room and

0:37:39.560 --> 0:37:42.640
<v Speaker 2>the floors and the ceilings and your ceiling vans, and

0:37:42.760 --> 0:37:46.040
<v Speaker 2>your dumpster behind and your grease trap. Like they look

0:37:46.080 --> 0:37:47.320
<v Speaker 2>at everything.

0:37:47.280 --> 0:37:50.239
<v Speaker 1>Right, which is good. And another one that they take

0:37:50.280 --> 0:37:52.640
<v Speaker 1>a look at that I think is probably a big

0:37:52.680 --> 0:37:55.560
<v Speaker 1>problem for restaurants in a lot of ways are ice machines.

0:37:56.840 --> 0:37:59.839
<v Speaker 1>There's a lot of parts to ice machines that are

0:38:00.040 --> 0:38:00.600
<v Speaker 1>out of view.

0:38:00.800 --> 0:38:02.920
<v Speaker 2>This thing scared me in mental floss now.

0:38:03.000 --> 0:38:06.960
<v Speaker 1>That can like grow mold pretty easy, and not just

0:38:07.040 --> 0:38:09.759
<v Speaker 1>the ice machine right where they're like scooping ice out,

0:38:09.800 --> 0:38:11.840
<v Speaker 1>which is another thing too, Like there better be an

0:38:11.880 --> 0:38:16.920
<v Speaker 1>ice scoop, right, it can grow mold in the ice machine.

0:38:17.000 --> 0:38:20.320
<v Speaker 1>But also those shoots where ice comes out of like

0:38:20.040 --> 0:38:24.600
<v Speaker 1>a like a beverage dispenser, those are usually serviced by

0:38:24.800 --> 0:38:29.440
<v Speaker 1>the company that makes the beverages that it's dispensing, and

0:38:29.480 --> 0:38:31.399
<v Speaker 1>so it would be up to that company to clean

0:38:31.440 --> 0:38:34.200
<v Speaker 1>those out, which means that they get even less attention

0:38:34.280 --> 0:38:36.600
<v Speaker 1>than the rest of the restaurant. So the next time

0:38:36.640 --> 0:38:40.200
<v Speaker 1>you're getting like ice out of beverage dispenser, like, get

0:38:40.200 --> 0:38:42.719
<v Speaker 1>your flash light out of your pocket and look up

0:38:42.760 --> 0:38:45.600
<v Speaker 1>there and see if you see any mold and then

0:38:45.760 --> 0:38:47.759
<v Speaker 1>just raise holy hell if you do.

0:38:48.040 --> 0:38:49.719
<v Speaker 2>Yeah. And I'm not a big fan of the serve

0:38:49.840 --> 0:38:54.480
<v Speaker 2>yourself soft drink stations anyway, for you know, out there

0:38:54.480 --> 0:38:56.200
<v Speaker 2>with the public. I don't think think the public should

0:38:56.200 --> 0:39:00.600
<v Speaker 2>ever have access to something. That's why, well that's not

0:39:00.640 --> 0:39:03.400
<v Speaker 2>the reason. But buffets are just so gross and creepy.

0:39:03.400 --> 0:39:05.440
<v Speaker 2>I haven't been to a buffet in good Lord, I

0:39:05.480 --> 0:39:09.040
<v Speaker 2>don't know, twenty years, I know, but the thought of

0:39:09.080 --> 0:39:11.600
<v Speaker 2>a buffet, I know they have the sneeze guard, but

0:39:12.760 --> 0:39:16.280
<v Speaker 2>people like scooping in and serving themselves their own food

0:39:16.360 --> 0:39:20.040
<v Speaker 2>from a trough is so weird and gross and archaic

0:39:20.719 --> 0:39:22.759
<v Speaker 2>that I can't believe people still do that.

0:39:23.120 --> 0:39:25.520
<v Speaker 1>Well. I mean also, like even if you're using like

0:39:26.320 --> 0:39:30.120
<v Speaker 1>a spoon, like a serving spoon to scoop something out,

0:39:30.160 --> 0:39:32.640
<v Speaker 1>which you are, so did the person before you, right,

0:39:33.400 --> 0:39:35.719
<v Speaker 1>and that means you're touching the same serving spoon and

0:39:35.760 --> 0:39:38.080
<v Speaker 1>then going back and using your hands to go eat,

0:39:38.160 --> 0:39:41.200
<v Speaker 1>So you just touched whatever the other person had on

0:39:41.239 --> 0:39:44.040
<v Speaker 1>their hands, and now you're coming in contact with your mouth.

0:39:44.040 --> 0:39:45.600
<v Speaker 1>It's a flawed system, for sure.

0:39:45.920 --> 0:39:48.080
<v Speaker 2>It is. Because what you're saying is, I'm going to

0:39:48.160 --> 0:39:52.080
<v Speaker 2>count on the three hundred people that have eaten here

0:39:52.120 --> 0:39:56.959
<v Speaker 2>today before me are all completely hygienic. All their hands

0:39:57.000 --> 0:39:57.680
<v Speaker 2>have been washed.

0:39:57.920 --> 0:39:59.960
<v Speaker 1>Yeah, Timothy, poop hands isn't among them.

0:40:00.080 --> 0:40:03.200
<v Speaker 2>No one did a single gross thing, like if a

0:40:03.360 --> 0:40:05.960
<v Speaker 2>tater tot fell off the spoon flicked it back in

0:40:06.040 --> 0:40:09.919
<v Speaker 2>with her finger, Like, no one did anything wrong at all.

0:40:10.600 --> 0:40:14.160
<v Speaker 2>I just no way, not even like whole foods or someplace.

0:40:14.440 --> 0:40:15.520
<v Speaker 2>Those are all gross to me.

0:40:16.600 --> 0:40:18.959
<v Speaker 1>Oh yeah, whole foods would count with that too, huh.

0:40:19.000 --> 0:40:21.040
<v Speaker 2>Although I do like a build drone salad thing every

0:40:21.080 --> 0:40:22.680
<v Speaker 2>once in a while. That's the exception.

0:40:22.960 --> 0:40:26.000
<v Speaker 1>Good salad bar. Yeah, it's tough to turn down. I'm

0:40:26.000 --> 0:40:28.919
<v Speaker 1>with you. Well, let's take a break, think a little

0:40:28.920 --> 0:40:56.280
<v Speaker 1>more about salads, and we'll be right back. Stuff shit,

0:41:00.920 --> 0:41:02.120
<v Speaker 1>all right, we're back, Charles.

0:41:02.680 --> 0:41:04.080
<v Speaker 2>Let's talk about point deductions. A.

0:41:04.719 --> 0:41:07.719
<v Speaker 1>Yes, let's remember we said that restaurant inspectors are very

0:41:07.719 --> 0:41:10.840
<v Speaker 1>optimistic and they start out with one hundred.

0:41:11.280 --> 0:41:12.520
<v Speaker 2>It just goes down from there.

0:41:12.719 --> 0:41:15.360
<v Speaker 1>And again, you know, since these are done like city

0:41:15.400 --> 0:41:18.400
<v Speaker 1>by city or county by county, like everybody has like

0:41:18.480 --> 0:41:21.560
<v Speaker 1>their own methods or whatever. But usually, and I think

0:41:21.640 --> 0:41:25.760
<v Speaker 1>the FDA has pointed out, like there are five things

0:41:25.800 --> 0:41:31.400
<v Speaker 1>that you're really looking for, like five general categories. Improper

0:41:32.880 --> 0:41:38.080
<v Speaker 1>storage of food as far as temperature goes, yes, inadequately

0:41:38.120 --> 0:41:44.719
<v Speaker 1>cooked food, equipment that's contaminated, sources that are unsafe, that

0:41:44.960 --> 0:41:48.359
<v Speaker 1>are an unsafe supply of the ingredients, right, so like

0:41:48.760 --> 0:41:50.960
<v Speaker 1>if it turns out like the goat is coming from

0:41:51.040 --> 0:41:54.600
<v Speaker 1>their buddies farm, that might be a problem. And then

0:41:54.840 --> 0:41:58.640
<v Speaker 1>personal hygiene of the people who work there right, right,

0:41:58.880 --> 0:42:02.160
<v Speaker 1>And so depending on some of those, especially if there's

0:42:02.239 --> 0:42:06.279
<v Speaker 1>multiple ones of these, these are big ones, they will

0:42:06.280 --> 0:42:10.440
<v Speaker 1>probably be a high priority Type one or critical violation

0:42:11.000 --> 0:42:14.120
<v Speaker 1>any of those, Yes, and then there's also other ones

0:42:14.120 --> 0:42:16.080
<v Speaker 1>where they're like, this is not that big of a deal,

0:42:16.120 --> 0:42:18.560
<v Speaker 1>but it's definitely something that needs to be paid attention to.

0:42:19.000 --> 0:42:21.720
<v Speaker 1>Those fall after those usually, and it can be anything

0:42:21.760 --> 0:42:25.120
<v Speaker 1>from like a dentic can that could conceivably contain botulism

0:42:25.360 --> 0:42:28.520
<v Speaker 1>but definitely hasn't been proven to contain botulism being thrown away,

0:42:28.920 --> 0:42:32.239
<v Speaker 1>to there being a hole in the screen door that's

0:42:32.360 --> 0:42:33.680
<v Speaker 1>left open for some reason.

0:42:34.360 --> 0:42:37.560
<v Speaker 2>Yeah, and these as far as deducting individual points that

0:42:37.600 --> 0:42:40.400
<v Speaker 2>you'll see on the wall when you walk in and

0:42:40.520 --> 0:42:42.359
<v Speaker 2>if you don't look at that piece of paper when

0:42:42.400 --> 0:42:44.080
<v Speaker 2>you walk into a restaurant, I don't know what's going

0:42:44.120 --> 0:42:46.160
<v Speaker 2>on in your brain. You should always do that, sure,

0:42:46.640 --> 0:42:49.440
<v Speaker 2>But like a static violation like hey, there were some

0:42:49.560 --> 0:42:53.160
<v Speaker 2>chairs that had bad legs, your ceiling fan was pretty dusty,

0:42:53.239 --> 0:42:55.960
<v Speaker 2>those will be like a point each, maybe a couple

0:42:55.960 --> 0:42:59.480
<v Speaker 2>of points for a minor infraction like you're cleaning product,

0:42:59.520 --> 0:43:03.239
<v Speaker 2>like a found a roach. You know, the chef has

0:43:03.239 --> 0:43:04.840
<v Speaker 2>a cell phone in the kitchen. That's a couple of

0:43:04.880 --> 0:43:07.760
<v Speaker 2>points all the way up to four and five points.

0:43:08.320 --> 0:43:11.280
<v Speaker 2>And those that's when you're talking about your your fridge

0:43:11.360 --> 0:43:14.480
<v Speaker 2>is broken and it is not up to temperature and

0:43:14.600 --> 0:43:16.560
<v Speaker 2>everything in there is at risk, and that's when they

0:43:16.560 --> 0:43:18.920
<v Speaker 2>can actually shut you down until you get it fixed.

0:43:19.320 --> 0:43:22.080
<v Speaker 1>Yeah, which I got the impression from this article that

0:43:22.080 --> 0:43:25.680
<v Speaker 1>that is a it's a rarity that the health inspector

0:43:26.239 --> 0:43:29.440
<v Speaker 1>wants to air on the side of the restaurant staying

0:43:29.480 --> 0:43:33.439
<v Speaker 1>open and solving everything as quickly as it can, while

0:43:33.440 --> 0:43:38.200
<v Speaker 1>also it's business not suffering unnecessarily. So if your restaurant

0:43:38.200 --> 0:43:43.040
<v Speaker 1>gets shut down temporarily, like that violation was significant enough

0:43:43.040 --> 0:43:46.399
<v Speaker 1>that people were at an immediate risk of getting sick

0:43:46.440 --> 0:43:47.480
<v Speaker 1>from visiting your.

0:43:47.360 --> 0:43:48.320
<v Speaker 2>Restaurant, exactly.

0:43:48.680 --> 0:43:51.080
<v Speaker 1>Yeah, it's a big deal. In other words, it's as

0:43:51.080 --> 0:43:52.360
<v Speaker 1>big a deal as you would think.

0:43:52.640 --> 0:43:54.920
<v Speaker 2>Yeah, but with those point deductions, if you go in

0:43:54.960 --> 0:43:59.120
<v Speaker 2>and you see like a seventy two on a restaurant

0:43:59.200 --> 0:44:05.080
<v Speaker 2>score sheet, it's probably not twenty eight individual small violations.

0:44:05.680 --> 0:44:08.080
<v Speaker 2>There are probably some four and five pointers in there,

0:44:08.760 --> 0:44:11.640
<v Speaker 2>and you should probably think about eating there or you know,

0:44:12.520 --> 0:44:14.319
<v Speaker 2>it says in the art in this article. You can

0:44:14.320 --> 0:44:16.719
<v Speaker 2>go to the website and really break down because those

0:44:16.760 --> 0:44:19.240
<v Speaker 2>aren't for the public to necessarily be able to digest easily.

0:44:19.840 --> 0:44:22.319
<v Speaker 2>But if you do look at them, if you can

0:44:22.320 --> 0:44:24.760
<v Speaker 2>get close to them, you can actually look and see

0:44:24.800 --> 0:44:29.960
<v Speaker 2>the little category for each thing. Sometimes it's behind the register.

0:44:30.000 --> 0:44:31.360
<v Speaker 2>They may not like you poking around.

0:44:31.480 --> 0:44:36.040
<v Speaker 1>Well, the health departments usually put them on the web

0:44:36.360 --> 0:44:37.040
<v Speaker 1>these days.

0:44:37.520 --> 0:44:40.400
<v Speaker 2>Yeah, that's well saying like you can investigate online, but

0:44:40.560 --> 0:44:42.920
<v Speaker 2>in the restaurant itself it is marked. It's you know,

0:44:43.120 --> 0:44:46.400
<v Speaker 2>a bunch of tiny little letters and categories, and you

0:44:46.440 --> 0:44:49.239
<v Speaker 2>can give it a look. And you know, as long

0:44:49.239 --> 0:44:52.880
<v Speaker 2>as I wouldn't spend too much time there, like, just

0:44:52.920 --> 0:44:54.920
<v Speaker 2>go by that initial score, and if you're really like,

0:44:55.000 --> 0:44:57.359
<v Speaker 2>well I got to see what those eighteen points were

0:44:57.360 --> 0:44:59.680
<v Speaker 2>deducted for, I would just turn around and walk out.

0:45:00.239 --> 0:45:03.560
<v Speaker 1>Yeah, especially if there's an identical place, like right across

0:45:03.600 --> 0:45:08.280
<v Speaker 1>the street. Yeah, but that is a pretty good point,

0:45:08.280 --> 0:45:10.959
<v Speaker 1>because when you think about it, most people just see

0:45:10.960 --> 0:45:13.880
<v Speaker 1>that big score prominently displayed, whether it's like an A

0:45:14.080 --> 0:45:16.120
<v Speaker 1>or a B or a C or like a eighty

0:45:16.200 --> 0:45:20.480
<v Speaker 1>five or a ninety eight or whatever, and it's not

0:45:20.920 --> 0:45:26.200
<v Speaker 1>really meant to be shorthand for the public. I mean,

0:45:26.239 --> 0:45:28.560
<v Speaker 1>I guess it is in a way where it's like, hey, buddy,

0:45:28.600 --> 0:45:31.800
<v Speaker 1>you're really taking a gamble here at like seventy five,

0:45:33.520 --> 0:45:36.560
<v Speaker 1>But when it's really high up, it does seem to

0:45:36.560 --> 0:45:39.040
<v Speaker 1>be kind of an indicator like this one's aoka in

0:45:39.080 --> 0:45:43.840
<v Speaker 1>my book, that's not really what the restaurant inspection report

0:45:44.000 --> 0:45:45.799
<v Speaker 1>is supposed to be. It's supposed to be a lot

0:45:45.840 --> 0:45:50.320
<v Speaker 1>more granular than that. And so to really tell whether

0:45:50.360 --> 0:45:52.480
<v Speaker 1>you're running a risk it eating in a restaurant or not,

0:45:52.520 --> 0:45:54.520
<v Speaker 1>you actually do have to go to the trouble of

0:45:54.560 --> 0:45:57.480
<v Speaker 1>looking up what the violations were and then even then

0:45:58.120 --> 0:46:01.880
<v Speaker 1>judging for yourself, because short of health inspector deciding to

0:46:01.960 --> 0:46:04.880
<v Speaker 1>shut the restaurant down and making the decision for you

0:46:04.960 --> 0:46:08.400
<v Speaker 1>that you can't go there, they're not saying like don't

0:46:08.400 --> 0:46:12.400
<v Speaker 1>eat here, Like if it passes, if it passes inspection

0:46:12.560 --> 0:46:15.920
<v Speaker 1>enough to stay open, then as far as the county

0:46:15.960 --> 0:46:18.640
<v Speaker 1>Health Department's concerned, it's good enough for you to be

0:46:18.640 --> 0:46:21.040
<v Speaker 1>eating there. But that might not really jibe with your

0:46:21.080 --> 0:46:24.200
<v Speaker 1>own definition. So to get that information, you have to

0:46:24.200 --> 0:46:27.200
<v Speaker 1>go find out what they're why points were deducted.

0:46:27.640 --> 0:46:30.239
<v Speaker 2>Yeah, and you can't. It's either the mental plus or

0:46:30.280 --> 0:46:33.279
<v Speaker 2>own article point out that just because someplace has a

0:46:33.320 --> 0:46:37.919
<v Speaker 2>bad rating doesn't mean they haven't fixed things and it's

0:46:37.960 --> 0:46:40.720
<v Speaker 2>fine now. And just because as a great rating doesn't

0:46:40.719 --> 0:46:44.719
<v Speaker 2>mean they're not in violation that day. These inspectors come

0:46:44.760 --> 0:46:47.440
<v Speaker 2>every six months to a year for a couple of

0:46:47.480 --> 0:46:50.400
<v Speaker 2>hours during a lunch shift, and it is a snapshot

0:46:50.400 --> 0:46:53.239
<v Speaker 2>of what occurred on that day. So there is no

0:46:53.480 --> 0:46:56.920
<v Speaker 2>like failsafe for a consumer. You just gotta, you know,

0:46:57.080 --> 0:47:00.520
<v Speaker 2>did the best. You can, cross your fingers the dice,

0:47:00.680 --> 0:47:01.719
<v Speaker 2>everything's okay in.

0:47:01.680 --> 0:47:04.560
<v Speaker 1>There, or just cook it home and boil everything, including

0:47:04.560 --> 0:47:05.120
<v Speaker 1>your lettuce.

0:47:05.880 --> 0:47:07.320
<v Speaker 2>Oh, boil lettuce delicious?

0:47:07.680 --> 0:47:11.000
<v Speaker 1>What kidd oh, I didn't know. If I was missing

0:47:11.000 --> 0:47:14.640
<v Speaker 1>out on something, then you got anything else on restaurant inspections.

0:47:16.640 --> 0:47:19.280
<v Speaker 2>Just this one more little tidbit from a mental floss

0:47:19.280 --> 0:47:22.640
<v Speaker 2>that I thought was pretty great. Let's here is that

0:47:22.680 --> 0:47:27.640
<v Speaker 2>this one restaurant inspector said that he can smell cockroaches

0:47:27.680 --> 0:47:29.160
<v Speaker 2>in the air at this point.

0:47:30.000 --> 0:47:33.239
<v Speaker 1>Yeah, that's a real problem with cockroaches. Though, don't you

0:47:33.239 --> 0:47:35.480
<v Speaker 1>think to be able to smell I guess it'd be

0:47:35.520 --> 0:47:37.200
<v Speaker 1>an infestation, is what he's.

0:47:37.120 --> 0:47:40.160
<v Speaker 2>Yeah, he said, you can walk in, take a deep breath,

0:47:40.800 --> 0:47:42.960
<v Speaker 2>and he said it's kind of a nutty, oily smell

0:47:43.000 --> 0:47:46.000
<v Speaker 2>that you After years on the job, I can identify it.

0:47:46.400 --> 0:47:49.319
<v Speaker 1>It's like I still get hungry every time I smell it.

0:47:49.400 --> 0:47:51.279
<v Speaker 2>I got a lot of roaches in my house right now,

0:47:51.280 --> 0:47:56.120
<v Speaker 2>and it's really pissing me off. I don't clean house,

0:47:56.160 --> 0:47:58.880
<v Speaker 2>you know. It's not yea gross, it's just, uh, this

0:47:59.000 --> 0:48:03.120
<v Speaker 2>summer was just real kind of muggy and dankins.

0:48:03.320 --> 0:48:05.279
<v Speaker 1>Do you have a lot of cardboard boxes in your

0:48:05.320 --> 0:48:06.480
<v Speaker 1>attic or basement? No?

0:48:06.600 --> 0:48:08.520
<v Speaker 2>I don't know where they're coming from, Like we see

0:48:08.560 --> 0:48:11.040
<v Speaker 2>them outside all over the place, so sure, I don't.

0:48:11.080 --> 0:48:15.960
<v Speaker 2>Maybe it's at swale Pond from the Permaculture episode.

0:48:16.080 --> 0:48:19.360
<v Speaker 1>Maybe. Yeah, the permaculture lady is like, I forgot to

0:48:19.400 --> 0:48:20.880
<v Speaker 1>tell you you're gonna have roaches.

0:48:20.880 --> 0:48:23.040
<v Speaker 2>It's the only new thing, right.

0:48:23.800 --> 0:48:26.719
<v Speaker 1>I don't know, man, good good luck of godspeed though,

0:48:26.760 --> 0:48:28.839
<v Speaker 1>go find the most sustainable way to treat it. I'll

0:48:28.880 --> 0:48:30.359
<v Speaker 1>be interested to hear what you come up with.

0:48:30.480 --> 0:48:32.799
<v Speaker 2>Well, so far it's been the flip flap method.

0:48:33.680 --> 0:48:35.360
<v Speaker 1>Oh poor roaches. No.

0:48:36.160 --> 0:48:36.440
<v Speaker 2>Uh.

0:48:36.520 --> 0:48:39.360
<v Speaker 1>If you want to know more about cockroaches, or restaurant

0:48:39.400 --> 0:48:42.080
<v Speaker 1>health inspections or flip flops, you can type those words

0:48:42.080 --> 0:48:44.400
<v Speaker 1>in the search bar houseofworks dot com. And I said that,

0:48:44.400 --> 0:48:45.960
<v Speaker 1>which means it's time for listener mail.

0:48:48.000 --> 0:48:50.719
<v Speaker 2>All right, I'm gonna call this a great gross way

0:48:50.760 --> 0:48:54.319
<v Speaker 2>to finish this gross ish podcast excellent. Hey guys, wanted

0:48:54.320 --> 0:48:55.719
<v Speaker 2>to regale you with the story of how you two

0:48:55.800 --> 0:49:00.560
<v Speaker 2>contributed my fantastic relationship my wonderful girlfriend. Last summer and fall,

0:49:00.600 --> 0:49:03.680
<v Speaker 2>I was traveling across the country, camping, going to national parks,

0:49:03.680 --> 0:49:05.880
<v Speaker 2>and I wound up in moab Utah at canyon lands

0:49:05.880 --> 0:49:08.960
<v Speaker 2>and arches and met a smart, fun girl at a

0:49:08.960 --> 0:49:11.440
<v Speaker 2>brewery and we made a date to go hiking. The

0:49:11.480 --> 0:49:13.600
<v Speaker 2>next day, I picked her up and we went on

0:49:13.640 --> 0:49:17.000
<v Speaker 2>a wonderful little hike and disaster struck. Turns out months

0:49:17.320 --> 0:49:21.200
<v Speaker 2>of cheddar broughtwurst and beer wasn't great for my digestive system,

0:49:21.600 --> 0:49:25.000
<v Speaker 2>and I felt horrible and I had an inescapable urge

0:49:25.239 --> 0:49:28.719
<v Speaker 2>to take the Browns to the super Bowl. Unfortunately, I

0:49:28.760 --> 0:49:30.400
<v Speaker 2>was miles away from relif and I ran out of

0:49:30.440 --> 0:49:34.319
<v Speaker 2>excuses to keep stopping and standing still for a moment. Hey,

0:49:34.320 --> 0:49:35.640
<v Speaker 2>look at that arch again.

0:49:36.120 --> 0:49:36.839
<v Speaker 1>Oh I can't.

0:49:38.000 --> 0:49:39.480
<v Speaker 2>So I had to tell her the horrible truth on

0:49:39.520 --> 0:49:42.440
<v Speaker 2>our first date, and I was sure it would ruin it. Eventually,

0:49:42.440 --> 0:49:44.279
<v Speaker 2>I made my way to a bathroom, shoved some poor

0:49:44.280 --> 0:49:49.680
<v Speaker 2>people aside, and safely made it back to town. But

0:49:49.719 --> 0:49:52.040
<v Speaker 2>I was horribly embarrassed and sure I had ruined everything.

0:49:52.880 --> 0:49:54.440
<v Speaker 2>On the way back to town, she asked if she

0:49:54.440 --> 0:49:56.600
<v Speaker 2>could put a podcast on, and she played me your

0:49:56.640 --> 0:49:59.960
<v Speaker 2>episode about poop. No nice, How about that?

0:50:00.360 --> 0:50:01.759
<v Speaker 1>She's got a good sense of humor.

0:50:01.760 --> 0:50:03.840
<v Speaker 2>Great sense of humor. I've never been as happy to

0:50:03.840 --> 0:50:06.160
<v Speaker 2>hear two men describing fecal matter. At that point, I

0:50:06.239 --> 0:50:08.759
<v Speaker 2>knew anyone could spend a date almost pooping in their

0:50:08.800 --> 0:50:11.600
<v Speaker 2>pants into an excuse to share their podcasts favorites. As

0:50:11.640 --> 0:50:14.560
<v Speaker 2>a keeper, we've been together over a year now. We

0:50:14.680 --> 0:50:17.080
<v Speaker 2>love listening to your new episodes while we hike in

0:50:17.200 --> 0:50:19.240
<v Speaker 2>camp and poop.

0:50:19.280 --> 0:50:21.640
<v Speaker 1>I guess they've got to remember the love seat that

0:50:21.840 --> 0:50:24.720
<v Speaker 1>Saturday Night Live commercial. It was like the two toilets

0:50:24.760 --> 0:50:27.359
<v Speaker 1>facing each other. You could hold hands while you poop.

0:50:27.440 --> 0:50:29.960
<v Speaker 2>Exactly. I couldn't be happy to find a new favorite

0:50:29.960 --> 0:50:31.839
<v Speaker 2>thing to listen to and a wonderful new girlfriend at

0:50:31.840 --> 0:50:33.280
<v Speaker 2>the same time. So I want to thank you guys.

0:50:33.520 --> 0:50:36.120
<v Speaker 2>If you ever get back to Denver, maybe next year,

0:50:36.160 --> 0:50:38.799
<v Speaker 2>we don't know yet. I'll be buying tickets as soon

0:50:38.840 --> 0:50:41.920
<v Speaker 2>as I hear the announcement. That is from Tom and

0:50:41.960 --> 0:50:43.400
<v Speaker 2>he said, if you do read this in the air,

0:50:43.440 --> 0:50:44.520
<v Speaker 2>please give a shout out to.

0:50:44.480 --> 0:50:48.720
<v Speaker 1>Alice Nice, Tom and Alice Yeah, way to go kids.

0:50:50.200 --> 0:50:54.080
<v Speaker 1>Thanks for writing in Tom Nice story. If you want

0:50:54.120 --> 0:50:56.640
<v Speaker 1>to get in touch with this, like Tom did lay

0:50:56.680 --> 0:50:59.160
<v Speaker 1>it on us, send us an email to Stuff podcast

0:50:59.280 --> 0:51:04.160
<v Speaker 1>at iheartrate com.

0:51:04.320 --> 0:51:07.200
<v Speaker 2>Stuff you Should Know is a production of iHeartRadio. For

0:51:07.280 --> 0:51:11.480
<v Speaker 2>more podcasts my heart Radio, visit the iHeartRadio app, Apple Podcasts,

0:51:11.600 --> 0:51:13.400
<v Speaker 2>or wherever you listen to your favorite shows.

0:51:16.320 --> 0:51:16.360
<v Speaker 1>H