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For the three of us in the room together with some raw chicken in some old, my potter, you got yourself stuff, he should surprise so. Actually, before we get started. We have a very special guest here with us today, our good friend and colleague, Jack O Brien. Yes, so, first of all, say hello jack. I guess thanks for having sure, as is a vital means of set up here. We want to let her know what had this kind of came about. We are expanding our podcast network, which is great an awesome for everyone here and I am one of the super cool That happened is is R r, boss or company owners, said: hey, guess what we have just got Jack O Brien away from. Dot com to come over to our network too, can have launched the comedy wing of our network, and am I think

that the people need to hear about your first efforts here, a show that I think is great called in its Why the challenge to but tell anyone about the dailies. I gazed right. So the dailies, like ice, is a daily news pop culture podcast. Basically, we're trying to get a ticket ample of. What's going on in the big can a national cultural unconscious. So we talk about news. We talk about pop culture. We discuss things like that: weave

get tabloids, because those are new sources that mortar Eric and see than just about any others. Since everybody needs to buy milk so yeah, that's that's the sort of stuff we look at as well. As you know, the actual news at like Jack. You said something that I think probably passed. A few people by this is daily. Like Monday, through Friday, you guys research and record a release. A new podcast Monday through Friday right That's what we do sexually been fun n. I think we're gonna hit nor strike at an end to a bit of rhythm but totally yeah. It's it's just a lot of fun. To kind of I get to read, really interesting ideas and really interesting news articles and talk about them every day. So I couldn't ask her so

working everybody famous Jack where's, the dailies. I gazed if you know how to spell Zeit gazed you in search the dailies, I gazed on just about any podcasting application. I would recommend apple. Podcast just the daily and then type and z, and we should pop up- and you guys Santa five dollar bill to each new subscriber for when the time right has cracked every single one of the core, yeah very limited time very limited to forget that we were Wish you an official welcome to the family. We came to Atlanta, we hung out salmon under me. Briefly out in a way that podcast conference, but it's just really awesome. Have you guys aboard, and I look forward to see what else comes out of the comedy wing here guess thanks for coming under thanks for having me lifelong dream, longtime listener. First time call in Fiji.

But I may well, let's get on with the episode so chuck Have you ever been to a restaurant and seen something that you weren't supposed to see a man like I just eight here I used to work at restaurant as you know, and some are more pretty girls. I worked at a cup myself and I never saw anything. Those like this is wrong, but I realized over the years. By that I mean the minority in that sense did my first job as a busboy that what I saw some of the most horrific things in my life, mainly because they had man. It was the people who work there, though they were dirty folks. They were dirty folks and they were just.

They were people, they didn't care about their own personal health and hygiene or in any way it was all gross gross gross. I saw a guy one time should even say that yes, clean this in your tongue, but kids working in the kitchen that are gross like drop high school dropout, but not any of you dropped at a high school can't go get that g in and keep at. It is right that these were not those people they couldn't. They can even spell G, they like getting get my dead yet So these people they were gross people, and I was thirteen and I could speak up. I don't know like a moment ago. The owner of the restaurant at thirteen is heeded care, but I saw one of these dishwashers go into a walk income, and he was so mad about the schedule that they put him on. He took.

The lid off of the big. You know fifteen Gowan part of Brunswick Stew and he put his his shewed foot. And leg into it. All the way to the bottom and then took it back out and let me tell you, man, those shoes, I've, never had more disgusting clothing in my life than the clothes that I worked in a barbecue restaurant, I know they're, like the whole reason cracks are in business, is because it's the only thing that won't slide across the greasy diarrhoea lore of every single restaurant in every single city in the entire world. Everything about that job was disgusting. They would drop meat on the ground and say good catch and laugh and then pick it up off the floor. It was like it was like Upton Sinclair's. The jungle. The jungle like right before my little thirteen year old eyes grew up on that job,

in very many ways. The only way that it could have been more like the jungle is, if somebody else He died in the Brunswick Stew and they just can't remember it was so foul dude, Prodi may now. I know what a restaurant inspections war was. I didn't events. I saw nothing like that at the restaurant I worked, there were thought a handful of nothing like that. The hour did a bunch It was nothing like that this was so that either there were some God a burning in hell now so good it showed by that place the other day on the way? To a more experience, I want a different route. Now it's ok cheese, the title MAX, which I don't you know that you can put your car idle, therefore, extremely exorbitant interest rates gotcha. What will the ghosts of rednecks pass dwell within those floors, while men was the barbecue any good? I guess it's a moot point right. I still eight

Where did after the shoe thing man? I didn't. I was a kid I don't know, I mean it in Hebron. Six do that day, I'll kick him or her. Again why this I don't know any better. I was dumb, you ate the man to extend check, didn't I got a lot smarter after that Well again, I've never seen anything in person, but I have then on the internet and seen things like that, guy who PETE? coffee early everyday life, and that was it an office? Not a restaurant. There's like this sum laundry list of fingers being found in food. I saw an article I think I like, and pr something- and it was like I just basically the top five times fingers were were found in in food at restaurants. In happens a lot yet just quickly. I should say that their I feel bad for restaurant owners, sometimes

Wait places like that that it's not like some nice can a place in town. You can do all you can do, but you still can account for some little jerk employ that's mad about something that wants to spit in someone's food for a camera. No, you can't just you can't watch everyone, one hundred percent of the time, and that's usually what is a case like that. Like this, damn dishwasher kid, it's going to walk in his watch, this right in theirs theirs. I saw like there's a case to be made then for not hiring young people? Yet you hire people who have like built a background for themselves like a career for themselves. Are right as recalled good restaurants right as the difference yeah guess that is the difference so in his senses.

Much of the owners fault for being achieved, bastard and hiring people who put their issued a foot in the Brunswick Stew? Ok, so my point is this check that they shoot fingers in the year in Vain Arby's, like all these little things that that the artist horrible and horrific and disgusting we'd be vastly worse in vastly more frequent were it not for a loan group of people, the thin blue line you have between us in utter chaos when it comes to a restaurant, the health inspector. Yet this was I'm so excited about this episode. The hours can be given. Like I don't know when you sent it over. I was like tonight Then I started reading. It was interesting and awesome in their history to a year, and one of these consumer advocacy shows that we love to do

we're doing our little a rough nadir impression. Man love that guy, Graham, is he's the tops, so Russia, health inspectors are something of a newish invention, the certainly not really old, because the elites in the United States it wasn't until that book, you mention the jungle. I was published in nineteen o five, that people like really sat up and took notice in Congress acted almost immediately past the pure food and drug at the next year. That's the impact that absence enclose the jungle had yet rightfully so and in the book I meaning he went undercover. He was a mock raking journalists, God bless him and he went under cover to. Basically, just take note all the horrible things he saw them in the meat packing industry in slaughterhouses and a chronicle

the inhumane things that he saw in the way the animals are treated. But he also said inhumane ways. The workers are treated like this. His book had this impact and dumb and Congress actually acted. They created the pure food and Drug ACT in one of the things that came out of that was what came to be known as the food code in the food code is basically like here, the things that you should be doing in your restaurant to prevent from running a foul of the law or creating food borne. Illnesses yeah, like previous to their states, were kind of taking care of their own health issues as best they could on their own. But then, when, when that book came out, people were like wait, a minute their ship and meet across state line, so that states are and take arab themselves right. This meets Goin out everywhere, so it a federal but federal thing to be ready. It and they made a federal case like TED and along with it,

food and drug ACT? Very importantly, the federal Meat Inspection ACT was passed in that same you're in no, because I think everyone I mean even back, then I keep your grow stout in nineteen o six. Then there they weren't as sensitive as we are today. So there was a knock: stuff goin on Dude a guy falling into like a high tower grinder, so that code. The early food code that is was was sort of Canada seems that we see today. Generally, we have refined everything over the years with science as to what is truly dangerous, a nod and how it gets dangerous. But even back then they were concerned about like proper meet storage in food storage, in temperatures of things and the hygiene of employees and in the premises themselves, because he now basically what constitutes good practices hasn't changed all that much, but it too

spar, unto changes. They do come about that do change best practices or our understanding of the science of like food borne illnesses. The food code was republished every year, starting a ninety nine three every two years. They updated every power yet I meant into doesnt when they moved it for years, but that that's me like that Friends is the reason we pay taxes so that there are people, who are going around finding out the most cutting edge understanding of how we get sick from foods. A restaurant then also finding out the exact ways to prevent this from happening, publishing it into a book in distributing it to the states who then put it into practice. It takes money to do this kind of thing, but that's why

We pay taxes the next time. Somebody tell you that they don't care about government regulations and that we live in a nanny state. You remind them of what it would be like if they ate odor restaurant. Without this kind of stuff tat, those people will need government regulate, stuff or its then you will be eating. Eyeball right, you be eating. When eyeball in your next frankfurter? I will feed into you myself. So the food code today, just like the very first one back in nineteen, thirty four is is voluntary. It is not federal law. It is still up to those states to go and write their own rules lines generally with the federal regulations and what the FDA recommends. And then it gets a little confusing, because when it comes down to actual restaurant inspections, there is no federal or state inspector that comes in there. That's the city

the county who's gonna be carrying this out and they work with the state and in turn the federal government to kind of all be on the same page right yeah, I think, It's almost kind of like the governments, the one who has the funding. They go, actually look around and survey and find the science and put these best practices out, but it's the county or the city where the web, the rubber, meets the railways. Your shoe, the shoe meets the pavement more life, whether she meets the Brunswick Stew. So right and not the ones. We do. That's like one of the best things out a bargain let's take a break Joey, I'm gonna go brush my tongue with a toothbrush k and I'll be right.

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Come slash tax time do that today it get started its better with blood Ok, more back and chuck dismay that as it may, this nice Listerine, if I do detectors, either Tom's toothpaste to used now. Would you thirsty,

Oh yes, I mean increased right now, which wine the Orange one. Now my shaver. Yes, so they ve the color of the packaging is orange, but the type of men its I called citrus meant, but you would never. If you didn't see that you wouldn't be like always the citrus meant. It says its own type of very wasn't meant flavour sensation. Yeah do she's the regular, not not the white, but I think it's like the blue cress right now throw health. I think yeah yeah pro health and then adieu use the history now than on that for a solid couple years, yeah, because its six in one six benefits in one. Why are we talking about the idle? and when I get paid for that, maybe mine is maybe mine is awkward fresh. It's either aquifers eurocrats which everyone makes such as members

But do you remember aim? Oh yeah? What was that, so? That survey think it still around it actually doesn't do anything as far as brushing your teeth goes is first to take us, but member it came out on three different. Others like green red and white, and it is pretty, but it's bad his face. I am a big fan of it, but I love looking about that error that are subject to food inspection. Neither mouser clean There are indeed, usually three and of food safety inspections. He got yet a rag, the one that's down the rag, as a routine inspection, and that's the one where they come in might be every six months might be every year after so, depending on some stuff we'll get to hear in a bed, That's the one where you go in and to see the thing on the wall that gives it the score the one where your work in the restaurant and an owner and the manager freak out.

God now they do the second. They walk through the door, other will say New Jersey, where I worked at the store and basking Ridge, New Jersey, we were always great. They took it really seriously. Every time the inspector came rather like come on it that that's the way, it should be a big shot out to the store and basking. New Jersey weight to go the store that places great in the town and they had a restaurant group may have like six restaurants and they're all done the right way. I dont think you could really have a restaurant group without approaching food inspection and in health standards. In that way to mean it has done not you and from what I saw too we also kind of. Did you read that mental fossil record, so one of the things as cultural secrets of restaurant health inspectors? One of the things they point out is that usually the bigger the chain so whether by a restaurant group on up to in a global chain, like you know like one of those guys sure o Chinks buddy

They are probably going to see something close to a hundred every time. There is a wise because they have a lot of skin and the game there a lot to lose your right, if, like they pointed out which are partly like there, are one or two locations of two policies where there is some bad Sancho got some people sick with equal lie, but also partly suffer. The region, people to stop going. We lost hundreds of millions of dollars and became probably pretty cool. Two to going under there for a little while, I and I think, they're still definitely clawing their way out from under it. So they don't just rely on state, county or city health inspector. They do their own. They hire their own third parties. They come here and in carry out health inspections. Much more frequently than the government's doing just to make sure that their up the standards

so you're your local fast food chain is more likely to be super clean than the mom and pop in in theory, but my opinion is also more likely. Gonna find the kid in the kitchen that goes a watch. This yeah yeah that many trade off that's it yoke is essentially not to say that you don't mom and pop places are inherently unsafe. Is a family business year you Just as much skin in the game is a global have a global restaurant chain, because this is your family law. We heard so yeah you're gonna. Take it seriously so getting back the other two types of inspections. Rockwork besides the routine, are the follow up investigation where they they do say like. Aren't you needed fixy things I'll be back next Thursday or I'll be back, moreover, depending on what's going on right or I'll, shut down your restaurant, while you fix the stuff it so bad and then their inspections that triggered by consumer complaints. Yes, that's

What were they like? Em is the bat signal, but instead of a bad, it's like a fork in the sky, amazement, restaurant Victor swoop. There is like I'm here, I'm here everybody combat. Yes, I mention that bull, restaurants, will be inspected. Maybe every six months, every year a year and a half they are it's not Willy nilly. They are assessed a risk factor as an establishment by county or the you know, whatever local municipalities carrying this out and then has to do with a bunch of things, sometimes is the kind of food like. If Europe serbian sushi you might get inspected little more, she shoe she could hear sermon raw fish. They ass a sushi that, don't you see that ended? I know, let's steep rule stable, she shall dish, except where are you those Maya rousing teeth or if you can meet or whatever raw meat you might get inspected, lit

more than a daily. That just has you know: pre prepared meets in foods. Yelling that goes coal cuts already cook this Nike their serving you raw turkey slice like authority. Could there just putting it together under a sandwich? Yeah, that's a low risk, restaurant, comparatively speaking, yeah. You know it's gets me even though I love a euro is when I see the sea the thing on the spit next to the heat lamp rotating around. I wish to thank our. How safe is that I would guess, if is operating in the United States, safe, safe enough? That's the whole point. Russia inspectors. So you don't have to answer that question. Are you can look at that and say somebody who Oh they're, doing has inspected there and determine regret, is not a threat to my health. Maybe discreet me out to look at it now, I'm with you. I understand that I also want to say There are some places where you go in, and you're like this is clearly in violation of some health. Could I have now

idea how this place is allowed to stay like this, but it still worth it, and I would direct you to ends Ands Ghetto burger area right by your house. Yet it's just industry Yes? Have you have you had one? I've never had an answer, because I thought that she laughed and clothes, but it still oh and is she's still running at dinner. Don't know she's seen sheep had been threatening the like retire for twenty years or something, but I knew she want They get bought out and didn't want to close it down. So hopefully she was able to retired at my home. Well, I know, is the Wall Street Journal said it was. I think it may be the best hamburger in the United States. The Wall Street Journal ain't lie. Yes, but if you go there, that's like decades worth of Greece just under the vet around the earth, back splash, like the same, was still back splash or wherever splatter guard behind the griddle and

you like this: how does she? How did she get away with that? And then you take a bite of it. You like out, because it matters not at all compared to this burger well, maybe she is compliant, because that is the second risk factor involved with having you're gonna get inspected witches. If do you have a list, complaints or a record of violations on your record than you're gonna, be on their frequent visitor list right yeah and especially if you ever been the source of a food borne illness you're on, you're on that. You you're a high risk, automatically you're, probably permanently yeah, so in depending on where you are. You know, like you're gonna, get lots of visits after that, this probably aside from maybe people. Getting shot in year. Restaurant of food borne illness is probably the worst thing that can happen. You're restaurant! Yes, I would guess and you know whether you're Y know

restaurant while, if you're in a restaurant in particular, since I think the standard is that depending on where you fall. As far as what kind of restaurant you are, whether you Dolly serving Calchas Earth sushi play serving raw seafood. You're assign like an initial risk assessment and then Depending on their risk assessment, if your sushi place say there, come visit every three months for the first year or if, a new Delhi. They might come once every year and a half and then depending on how you perform in those inspections, those regular routine inspections that are basically predetermined by the type of restaurant. You are that that schedule can either diminish or increases.

That Delhi is found to to be in violation pretty frequently every eighteen months, they're gonna start getting inspected every twelve months or every six months, yeah, where the sushi place. That's getting respect every three months or six months, if the, if it's just painfully obvious that they are top notch prose. Who are taking this quite seriously, and never get caught for anything, then that through your six month me and up turning into a year, who knows yeah. You may have heard reports on the news to that food inspectors have racist policies where they will go after ethnic. Stronger. More often now I had her there's a right. Yes in I've, seen reports on stuff like that, well that they get inspected more frequently if you're, like Heaven ethic, restroom that's pretty rotten, but there is a food safety expert. It North Carolina state an enchantment,

There is really no dated back that up. He said, but there could be biases through consumer complaints systems and they did a sort of adjusted a snapshot from yelp reviews which say what you want about your previous they're, pretty much the worst thing ever better home. If you look at the opera views, you do a search for food poisoning and close to seventy. Percent of the time they were ethnic restaurants. Our people complained about food poisoning. So I see this we're it. His paddle recognise that some buyers comes in through that, but that makes sense. Then chocolate give if, if Yelp is a proxy for the The number of time somebody might call in a complaint that that's one of the ways.

Food inspectorate goes out to inspect the restaurant is when somebody, the public's, you know, calls and says something complains so mean that that makes uttering complete sense. Have you ever called and complained about the rest of you recall the health department? I never have either in their actually after researching this article, I was like that I can think of one time when I could have and should have called just got under, could chicken and dumb you mean I both get very sick for like the whole weekend, and I kept calling this place like like what are you guys gonna do as you have to do something and they just got less and less interested the more frequently, I called by the bye like that, for the first time was like we're, still suffer I designed the way you know her lying around, thrown up Lamb, and they didn't do anything about it is that there is no worse

already there that I think they actually didn't believe me, maybe, but now that I've read this, unlike, I totally should have called the health department on those got with citizens as it was in Atlanta. I think I remember that. Actually we got so we were sick freedom Are we to thirty nine security right? Yes, only remembered right across from where we use the word him about it at every level and they could not have cared less and that's what, me. Oh you recall the restaurant or re ever ye. I thought you called the health inspector over now, but now Now I'm like, why wouldn't why are we just call it held in Spain? Not now? I would call for sure now that have done this research, because it's not like like what you are doing is helping other people from from

far from the same fate, befall yeah you're, not being a rat right right, which is another thing that health inspectors look out. I want to talk about that when you when this is how that this goes down. Their unannounced visits. Like I said so, I worked it. I've worked it like relief for five places over the years and Two of them were pretty bad. The aforementioned barbecue place and then we're working College was it terrible, but it wasn't great typical, like college town Mexican Joint, but it wasn't like the super professional other restaurants, for tat, but those firstly places. I remember when the restaurant inspector, what the door a panic set in Curiously, the one of the like the GM

whoever the manager was, would immediately confront an ice not confront, but greet the person and send you know the understanding what someone go back to the kitchen and tell everyone that the inspectors ear and judging from no clause article, you said that actually how it works, and for that reason the very first thing a good health inspector does is kind of barge. There and say I'm going straight to the kitchen right, the second right, because they know what's going on right, that they have to or else a whole bunch of violations get covered up really quickly. Very quickly, and so environmental? First, article: basically, they said they needed to do like a young. A brisk like run, walk through the kitchen is fast. They cut in it's scary. It is but a delta. They do you. You scared like what are you doing to stand there and freeze that's what they you'll, be like everybody phrase, and then they have their finger and thumb in the shape of a gun.

Because I don't think they're allowed actually carry gardens where there's one held in Spain. Middle class thing said: we want to see the things they want. There and another three to four minutes right, but that's the thing: and it could be anything like this there's like em, if you sitting there making food and you have like a cup of coke right, you're, not supposed to have and your cell phone in the kitchen and other we went to I'll bet that is probably the most frequent violation. We today their covered in poop, dear sister, like if he stopped and looked at people on the street, like with their phones like they'll, just be stopped mid, something if they have like a shovel like propped up against their their shoulder. This looking at their phone with their mouth hanging open, it's like crazy returning into delicacy society, zombies man, how do you stare your phone I've seen you do that you do it in a smarter looking way.

I do the thing we're like stroking, my chin thoughtfully in Lorraine. Remember exactly one eyebrow I'd so the first thing they inspect, obviously the kitchen, the them you're the owner. Whoever is there on point is with the inspector the whole time because their say and like hey like little things like that catch bottles, disgusting like once, go and have some clean it up him. I wanted occupant but just get it going, the guy wives the days like no, that brand it's hot, suddenly disgusting, but the first thing they inspect. The dynamic areas which are the kitchen food preparation areas based please anywhere weathers food actively out. Is that the first place they'll go right. That's that's! This daddy carrier, don't diamond s the dynamic, ok and install the hundred points by the way I don't have one

in it, which I think is kind of optimistic, it saying lay. I want to believe the ban is so everybody starts with a hundred and then restart deducting from the area than its get said. So one of the first things are looking for is employ hygiene, number one you mentioned like way back in when the food and Drug ACT was created in the food code was first established There were a lot of basic tenets that were put forth back then in one of them was you're. The people who cook the food need to be clean as a whistle and that's one of the big things at the the health inspect Looking for like are they wearing gloves, waits vital is not to say that if an wearing gloves that you're totally covered the gloves are supposed to be a fail safe to good handwashing here. So you want them to be washing their hand frequently and then wearing gloves on top of that. But then, on top of that not doing things like tat, you like using their cell phone,

the gloves on yeah, because you ve just automatically contaminated. I'm totally defeated the purpose of using gloves at that point right either a lot of hygiene, things that are being taken into account. But how do you? How do you tell whether people are washing their hands when you just walking into a kitchen of course, they're gonna walk their hands in front of you in the way that they're supposed to be. But how do you know, doing it routinely chuck well yeah, and we should say that there is a way you're supposed to wash their hands. He don't ransom off and destroy them with the Talbot sitting by the think below on you, Retz you put on the soap scrub for twenty seconds, the dry off with a one use towel good old, unsustainable made out tree paper towel yet her. If you're, really fancy restaurant, you can have on Kashmir totalling around once you follow after right, you have

but your little trick and a re relieving how you can tell as this one very crafty restaurant inspector in the middle class article said they go in the first thing they do because it takes them a couple hours, just sort of a normal size, restaurant for five hours, it a big like hotel, Restaurant Newton. He said he puts an x on the paper towels and if he goes back at the end of his inspection, that x is still in the paper towel. Then he knows answer not being washed right, very snake, pretty clever here yeah. So I guess we just give it away So now the people are gonna, go check their paper towel rolled up at their otherwise yeah that was set up to nudge them into the actual away. He's telling like wash your hands. Food is Are we going to write you want to make sure that the food is being properly stored, improperly cut

Apparently, there is a danger zone between think like zero and two hundred and forty that you wanna hit or that you want to stay outside of so basically, you want your food, especially like gum raw meat to be stored at a temperature, frozen bright or else kept at forty degrees, Fahrenheit, four degrees celsius or below for fridges. Anyone you cook it. You have to cook it to at least two hundred and sixty degrees, internal temperature for beef, pork, all those guys, and then one hundred and forty five for fish and if a restaurants not doing that, that's a big, that's a big one as well see ya! I mean the best way to think about food storage is without getting into the specific temperatures is. If it's supposed to be cold or frozen, it should be colder frozen if it supposed

hot it should be hot. Is that middle ground is where you're in big trouble exactly they talk about lukewarm, being the big enemy right? Let not that's. Never good lukewarm. I'm trying to think of the timings lukewarm is preferable with anything it sounds grows. I like my food really hot too yeah like that's the one thing I will send. Something back is if it was clearly made a little earlier than the rest of the party at the table in a sort of lukewarm might come in. I want. I want steam coming off the same yeah yeah. That's it Furthermore, the idea like I guess you I will spit on that too apparently soup by the way he'd things is a big deal because I was either Brunswick Stew.

Though it out every night you put it back in the walk into some jerk could step in it, but when you bring soups and brought back to heat, you have to rebuild them entirely right from their refrigerated state, which makes sense, but that's never very good for food. If it's already prepared what you re boil it, that's, probably it's gonna wanna throw that away that really yet managed toughens everything up, or else it over Cook said it's already been cooked, was so when you bring it to a boil, you're really cooking again and for food borne illnesses. That, aid to treated, but it doesn't necessarily make for most appetising food enough. I grew up a matter. It doesn't I'm gone with frozen me. You don't just say, hey Jimmy

that frozen bird out on the table and leave it there told this evening, but you know just leave food out to Father. There are proper ways of following in bringing things back to the correct him. Right and then so I say you have a place where your cutting up that thawed chicken. That was properly thought, and then you said, the knight out and somebody else picked it up and they start cutting. Let us with it that's cross contamination that is extremely dangerous has, as you know, a very few people cook their lead us before they eat it in the salad, its raw. And so now has raw chicken juice on the, let us say: you're eating, Ryan Uncooked and you can die from that. So cross contamination is a big one. They they look for

also it can be a little more simple like with something like I'm silverware from what I saw the silverware is dirtier smudgy. That is a big problem, because that means usually that the whole kitchen is dirty. There's a lot of that's like a big red flag. There appeared health health inspectors will will tell you that if the server is dirty, it usually is indicative of justice, a dirty restaurant in general here I've always heard round off its in urban legend or not. But you know like that, just a plastic soda cups. That, like a lotta restaurants or have have you ever heard that it's not possible for them to get to the temperature needed to kill bacteria on them, because they are male otherwise there when you drink out of them, they have not really been sanitized from before. I have not heard that, but as someone who

work is a dishwasher. You don't say well in a watch these things at this temperature, you still everything through there. You don't have any choice in what temperatures is all prescribed for you just basically putting them on the train, sliding I'm through Poland, the door down, and then it was his only left the door open, pull him out. Yes, and I will say one my dream so as to have one of those in my home. Those with their called their wonderful is pretty great yeah. Just watch is everything like super fast So that's the dynamic areas right. Yes, there is also the static areas where its things I come well. The dishwashing area actually apparently is static. Iridescent change very much where you store cleaning products that kind of stuff. I guess you get points deducted if your cleaning products, your toxic chemicals or not, and their marked original package. Yet a second, because you kid they can be mistaken for oil in vinegar, something like yeah and they're gonna check the static areas include a lot of things at you,

think what even fall under the purview of restaurant inspector, they're gonna. Look at your age, vat systems in your vents in your smoke detector. They're gonna, look at your dining room in the floors and the ceilings in your ceiling vans and your dumpster behind and the your Greece trap like they look at everything right which is good in another one that they take. A look at that, I think, is probably a big problem for restaurants in a lot of ways are ice machines, the there's a lot of parts, dice machines that are out of view. Hissing scared me and mental philosophy, that can like grow more pretty easy and not just the machine right where they like scooping ice out, which is another thing to like their better, be an ice cube right yeah. It can grow mould in the ice machine. Also those shooter ice comes out of, like like a beverage dispenser users usually service by a company that that makes the beverages that its dispensing.

Right, and so it will be up to that company to clean those out, which means that they get even less attention than the rest of the restaurant. So It's time you're getting like. I said of beverages better, get your flash laid out of your pocket and look up there and see, if you any mould and then Julia raise wholly hell. If you do yeah, I'm not a big fan of the serve yourself soft drink stations anyway. For me, no out there with them, look out. They think the public should ever have access to something. That's why, while this not the reason but but phaser too so, grossing creepy I've had been obeying Loredano twenty years but the thought of above another sneeze guard, but people bikes doping in serving themselves their own food from a trough is so weird and gross and archaic that I can't believe people still do that,

well, I mean also like, even if your using like us, a spoon like a serving spoon too near the scoop, something out which you are so did the person before you right away That means your touching save serve exploded in going back in using your hands to go eat. So you just touched wherever the other person here in their hands and now you're coming in contact with your mouth is a flawed system for sure it is because you're saying, is I M going to count on the three hundred people that have eaten here today before me? Are all completely hygienic all they're here, have been washed yet Timothy Panzas in amendment no one did a single gross thing like tat or taught fell off the spoon flicked it back in with her finger.

Like no one did anything wrong at all. I added no way not even like coal foods or someplace those world gross to me. Oh yeah, oh foods of account with it to her. Although I do like you to build your own salad thing, everyone's awhile, that's the exception. Good sell a bar near tufted, down I'm without. Let's take a break think a little more about salads and we'll be right back everybody. We want to talk about audible, which, just so happens to be the sponsor of the audible audio pioneer award at this year's Iheart radio podcast towards an audible, gives you the edge by keeping you informed, inspired and entertained on the go

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I were back Charles. Let's talk about point deduction say yes, let's remember. We said that restaurant inspectors very up. A secure and they start out with a hundred. It just goes down from there and again, you know, since these are done like city by city or county by county, like everybody has like their own methods, are what everybody usually- and I think the FDA has pointed out like there five things that you are really looking for, like five general categories: improper storage of food. As far as temperature goes, yes, inadequately cooked food equipment, that's contaminated sources that are unsafe, that are an unsafe supply of the ingredients. Rights alike if it turns out like the goat, is coming from their buddies farm. That might be a problem

personal hygiene of the people who work there right right and so depending on some of those, especially if there's multiple, whether these these are big ones, they will probably high priority type wine or critical violation, any of those. Yes, no there's also other ones like this is not that big of a deal. But it's definitely something needs to be paid attention to those fall. After those, usually they can be anything from identity. Can that could conceivably contain botulism, but definitely then proven to contain bottles and being thrown away to there being a hole in the screen door. That's left open for some reason, yeah. This is far too darting individual points so you'll see in the wall when you walk in and if you don't look at that piece of paper when you walk into a restaurant, I know what's going on your brain, you should always do that but like a static violation like hey, there were some chairs

bad legs. Your ceiling van was pretty dusty. Those will be like a point each, maybe a couple of points for minor infraction like your cleaning products like I found a roach, you know the did. The chief has a cell phone in the kitchen. That's a couple of points all the way up to four and five points and those that's when you're talking about your your fridge is broken and is not at the temperature in everything and there is at risk and that will make it actually shut you down until you get it fixed yeah, which, if I get the impression from this, are well, that that is its a rarity that the health inspector wants to err on the side of the restaurant, staying opening, solving everything as quickly as it can, while also its business, not suffering a necessarily. So if you, if you're restaurant it shut down temporarily like that violation was

significant enough that that people were at an immediate risk of getting sick from visiting your restaurant. Exactly it's a big deal, in other words it's as big a deal as you would think yeah, but about those pointed And if you go in and see like seventy two on a restaurant score, she it's probably not twenty eight individual small violations right there, probably some porn pointers in their initial? Probably think about eating their or you know it are in this article. You can go to the website and really break down, because those aren't for the public necessarily be able to digest easily. But if you do look at them, if you can get close to them, you can actually can see the little category for each thing. Sometimes behind the register. They may not like you poking around whether the health health department usually put them on the web theses yet association. Can investigate online, ok, but in the restaurant

self. It is marked its. You know, a bunch of tiny little letters and categories, and you can give Look in your is on. I would spend too much time they're like just go that initial score, and if you really like to see what those eighteen points were deducted for, I would just turn round walk out right, yet specially there's an identical place like right across the street by it. That is a pretty good point, because when you think about it, most people just that big score prominently displayed whether it's like a euro be received like eighty five I the aid or whatever, and it's not really meant to be sure hand for the public. I mean, I guess it isn't away where it's like anybody here, you're really taken a gamble here it like seventy five, but when it's really high up in it, does to be kind of an indicator like this one day. Ok in my book, that's nice.

Really what the restaurant inspection report is supposed to be its first to be lot more granular than that and so to really tell Whether you are running the risk of eating in a restaurant or not, you actually do have to go to the trouble of looking up what the violations were and then even then, judging for yourself, because short of the health inspector deciding to shut the restaurant down and making the decision for you that you can't go there they're, not there. Saying like don't need here like give it passes if it passes, inspection enough to say open, then, as far as the county health departments concerned, it's good enough for you to be eating there, but that might not really gibe with your own definition. So to get that the information you have to go find out what their, why These points were deducted yeah and you can see that the mental foster on article point out that, just because some place as a bad rating doesn't mean they haven't fixed

in its fine now and just because, as a great rating, that mean they're, not in violation that day there. These inspectors come every six months to a year, a couple of hours during a lunch shift and it is a snapshot. What occurred on that day right so There is no like failsafe for consumer. You to scatter, you know, did the best you can cross your fingers. Yet all the diet, everything's everything, ok in there or just cook at home. And boil everything, including your letters boy. Let us delicious why I didn't know how Miss bananas and then are you going. Else, I'm restaurant inspections, just this one more little tad bit for a mental flaws that are not as pretty great was here, is that this one restaurant inspector said that he can smell cockroaches in the air. At this point, yeah that's a real problem with cockroaches, though, don't you think to be able to smell? I guess it be an investigation,

yeah. He said you can walk in and take a deep breath and he said it's kind of a nutty oily smell that you after years on the job I can identify just like I still get hungry every time. I smell it a lot of roaches in my house right now, and it's really pissing me off We now see no desire, growth is just stir. This summer was just real canna muggy in day against you let a cardboard boxes in your attic, your basement. Now I don't know where their common from MIKE. We see him outside all over the place, so I dont- maybe it's at the swale pond from former permit culture, opposition heavy, yes, a permanent Lady is like I forgot to tell you: gonna: have roads is the only new thing? I don't know man, good luck and Godspeed they'll go find the most sustainable way to treat it I'll, be interested to hear you come up with well so far, it's been the flip, let method

wrote is now. If you want to know more about cockroaches or restaurant health inspections are full thought you can type. Those words in the search bar house have worked our carbon. I said that with me this time for listener, male operating a call. This says a great gross way to finish this growth is podcast exit. The guy's wanted to tell you the story of how you two contributed my fantastic relationship, a wonderful girlfriend last summer and follows travelling across the country, giving national parks and wound up in more beautiful canyon, lands and arches and medicine. Fun girl at a brewery and we made a date to go hiking the next day. Picked her up and we went on a wonderful little hike in disaster struck threads out months of gender brought worst and beer wasn't great for my digestive system and I felt horrible and I had an inescapable urge to take the brown

Superbowl. Unfortunately, I was miles away from a leaf and ran out of excuses, keep stopping and stand still for a moment. They look at that arch again. So I had to tell the horrible truth on our first date now sure would ruin it Eventually, I made my way to a bathroom shove, some poor people aside and safely made it back to town, but I was horribly embarrassed ensure I'd ruined thing on the way back to town. She asked if she could put upon cast on and she played me you're upset about poop how nice about that she's gotta get says a great sense of humour and everybody's happy new year to describing fecal matter that point a new anyone could a date almost pooping in their pants into excuse to share their pod. Guess favorites is a keeper we ve been together over a year. Now we lovely. To your new episodes. While we hike in camp and improve, I guess

they get remember the love seat. That said, I live commercial and those like the recoil is facing each other. You could hold hands. Are you prove exactly can be? Finally, if everything to listen to and a wonderful new girlfriend, sometimes I want to thank you guys. Here we go back to Denver. Maybe Next year we don't know yet I'll, be fine it's as soon as I hear the announcement that is from tom- and he said, if you do read this in the air, please give a shut out to Alice nice time and now here waiting go kids thanks for writing. In time. If you want against measures like Tom, did you can tweak to us it s? Why escape podcast ruinous on Facebook, dotcom, slash that you should know. An email. The stuff podcast asked the worst I come and, as always turn our home on the web stuff, you should know doc for more openness and thousands of other topics. Housetop works.

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