- I've got a really new technology
called a bacteria count (intense music)
and what it does is using a swab,
I can wipe something down,
put it in this device
and it tells me the exact count of bacterial organisms
that are on any surface electronically.
In order to pass the swab test,
a surface needs a count of under 2,500 bacterial organisms.
If it's more than that,
it fails the test.
Oh, my God!
4,000,000 organisms are in that very spot.
(energetic rock music)
- [Gavan] A dirty martini doesn't look like that!
It looks like a margarita,
for crying out loud. (bar patrons murmuring)
- Oh, (beep) Christ, sick!
It means that, ah,
I'm just getting rid of the flies.
(Gavan laughing)
- You get enough of them
on your (beep) dinner every night.
- Up!
(energetic music)
I spat in that one once
and that one twice,
just as ordered. - Yeah, that's great.
- These have been cooked a long time.
- Greasy, sauce is all burnt into it,
no good. (intense music)
- The food is (beep).
There's no Irish food is this bar whatsoever.
If you go into an Irish bar,
I want Irish food,
I want Irish passion on a plate.
- Chef, if this is any worse then the bar,
we're in big fricking trouble!
- We got some problems, John,
look at this.
This chicken, Packie,
what's the ideal temperature for this chicken?
- 40, you think, should be?
- 40 or under. - Right, 40 or below.
- All right. (intense music continues)
55. - 56.
It's all garbage!
- Seriously, John, that's (beep),
that's absolute (beep).
I've never had anybody really say
the wings are bad, ever!
- When I asked you what temperature this should be,
what did you say?
- 40 degrees.
- You fricking knew it! (bowl clanging)
Ya knew it,
and you served it anyway!
You're no better then him with the flies!
(intense music continues)
Do you understand you're gonna get someone (beep) sick!
You'll kill 'em!
I want nothing to do with this place.
Let's get out of here, guys!
(intense music continues)
- I'm done,
kids don't go to college,
I lose the house,
if John Taffer doesn't come back,
I'm, I'm done.
(scene whooshing)
- Can you pour me a darker beer?
- Absolutely. - That'd be awesome.
- They've got bugs in the bar, too.
- Oh, boy. (tense music)
Clearly has raw product,
raw pork mind you,
what raw food is he touching now?
- Oh!
- There's no sanitation.
There's no hand washing,
there's no gloves being used,
there's no separation from raw to cooked product.
- I don't know how he lasted eight months.
Look at that bowl. - Oh!
Look at that!
- That bowl has not been cleaned
since this place opened.
(intense music)
- If he drops! (grill sizzling)
- Oh.
- And they're putting that over food!
(hand slapping)
- This is inexcusable, absolutely.
- She's pouring the profit away,
right off the top. - What the-
- And the keg is kicked. (knuckles rapping)
- We don't have another keg.
- Are you kidding me?
- You don't have another keg? - Mm-mm.
- Look, everything goes in a frosty mug
and then look at the over pour,
oh dear. - (beep)!
The first thing that hit my tongue
was a very, very hard metallic taste.
Pour me another. - Oh, dude!
That's bad.
- Right when it hit the bottom of my stomach,
I knew something was wrong,
my stomach started curdling.
Beer starts to go bad after around three months,
so I'm thinking the keg
had to have been sitting there
for at least a year.
Any chance you can check on some food for me?
Just see how we're doing?
- I am. - We're 29 minutes in.
- Okay.
Don't growl at me,
I'm just wondering how long,
he's asking. - We're waiting.
- One (beep) person!
- [Bar Patron] Oh!
- See, here comes the food for Chef Duffy.
- We got some chips and queso
and some chips and salsa.
(Phil belching)
- Fried mushrooms?
- Fried mushrooms,
very nice.
- Hey Michelle, do you have a bathroom?
- [Michelle] Do we have a bathroom?
- Where's your bathroom?
- Right back there to the left.
- Dude, I think this might come up right now.
(tense music)
- [Both] Fairway burgers?
- [Brian] Three Fairways, medium.
- Yes. - Yes, sir.
- Just so you know, medium doesn't bleed,
so I got bloody medium. (tense music continues)
You guys make your own salsa in house?
- [Michelle] We do. - You do?
(Phil retching)
- Oh, my God, he threw up!
(Phil spitting)
- Katelyn, did you see where my buddy went by chance?
Could you go check for me? - I'll go check.
- Thank you very much.
I think you got my boy sick.
- I made him sick? (intense music)
- Oh!
- One sip of beer made this guy throw up.
- [Katelyn] Dude's throwing up.
- Say what? (griddle sizzling)
- [Katelyn] Dude's throwing up in the bathroom.
- Off of what?
- [Katelyn] I don't know,
we took out the chips and salsa and stuff
and now he's throwing up.
- Oh, that's (beep)!
- [John] Kevin, come out here.
This is your kitchen? - Yep.
- So you're responsible to clean it every day?
- Sure.
- I mean you just served me a mushroom with (beep) on it.
Where'd you learn how to cook?
- Culinary Academy.
- So, you graduated from culinary school?
- Yes.
- Can you do me a favor?
Where's the salsa that you served me on the outside?
I want you to taste that salsa for me.
What do you think about that?
- It tastes like (beep).
- And it's bubbling
because the bacteria has grown so far
that it's (beep) bubbling, dude!
What's the,
what do we do with this? (bowl clattering)
- [John] Richard, that touches food!
- Disgusting.
- All of this (spatula scraping)
winds up in the food. (intense music continues)
- That's our return air right there.
- According to you,
when was this last inspected?
- 2010.
- 2010,
so this thing hasn't been cleaned in three years.
This is what's dripping- - Oh.
- On your food
and gonna burn your restaurant down.
- This is our grease filtration system.
So, why is it that you just don't clean?
- We do. - When?
- Ah, it's a nightly thing,
I- - You're full of (beep).
- I clean, um, daily. (tense music)
It is definitely clean enough to serve food.
- When was the last time you physically went in
and scrubbed out a fryer?
- Last night.
- So, this is all the goodness
that I'm pulling outta the bottom of here.
So, these are our clean fryers
that were cleaned out last night,
just so everybody knows. - Something else.
- I didn't realize how bad it was.
- Kevin knows his way around the kitchen,
so I never even thought twice about it.
- Chef? - Yes?
- I just have to note this,
what is sitting here at room temperature?
Chicken.
You can smell- - That's raw chicken!
- I'll bet it's still,
it's not in the danger zone yet.
What temperature is that?
- 57.2. - 57 degrees!
Chicken should never be over 40 degrees!
What temperature is this, Steve?
- [Steve] 68.7 degrees.
- Throw it out!
Good job, chef! (hand banging)
(intense music continues)
- Look at this. (fingers tapping)
- Is there any mold on the inside of this walk-in?
- I don't think so. - You don't think so?
- [John] Look at the mold allover the floor!
- [Kevin] Dude, chill-
- There's three significant areas of mold
- Not a (beep). - Oh!
- This isn't healthy for you,
let alone anyone- - Get outta here!
Get outta here!
- [Narrator] Toxic black mold is rare but dangerous.
These molds damage vital parts of the human body
including the lungs and immune system
and are potentially fatal.
Because toxic mold can spread easily through air vents,
any infestations found in one area of the bar
can render the entire building unsafe.
- What's this walk-in?
Oh, (beep) me!
- [John] No (beep) way! - This is abhorrent in here.
- Oh dude, you got mushrooms
growing in your wallpaper!
- Spores, they have their own unique smell,
you don't wanna be breathing that stuff in.
- Look at this! (intense music continues)
- [Richard] Oh, my God!
- Get the (beep) outta here!
Get the outta (beep) outta here!
It is unbelievable! - Dude-
- Chef, Steve, let's leave!
I gotta have this tested.
If this is black mold,
we are all in trouble.
I'm outta here! (intense music continues)
This place is dangerous,
for Christ's sake!
Nobody eats (dishes clattering)
this fricking food!
(scene whooshing)
- Can I just get a burger?
- How do you want it cooked?
- Medium. - All right.
- Okay, cool, you got it.
- All right. - Great, great, cool.
(upbeat music)
- Oh, at least we're gonna cook our bacon.
There's the onion-
- [John] You know what this guy's doing?
- [Brian] Right after he touched the raw bacon.
- Oh!
- There's our onion. - It's contamination.
- Now the raw is on the cutting board,
bingo, health violation,
there we go. - There's the patties.
- Frozen. - Oh, it's frozen!
- Roberto, I'm John Taffer.
- Hello, how are you?
Nice to meet you. - Nice to meet you, too.
I saw you put a hamburger on a grill-
- Yeah.
- And I watched you for 14 minutes
not turn that hamburger over. (tense music)
The hamburger was burnt,
the guest couldn't eat it.
The reason why you're not selling food
I think is that you're lazy,
and for a guy who's been working
in a kitchen 19 years,
you know better.
- No, this is not a (beep) academy, okay?
Don't talk to me like that!
- Let me tell you what he does, Sal.
He goes into the refrigerator,
he pulls out a raw piece of bacon,
puts it on a cutting board (hand banging)
with your bare hands, raw pork!
Then a couple of minutes later,
he puts the salad right on top (hand banging)
from where the pork was.
You didn't wash your hands,
you didn't wash the cutting board!
- Yes, I did wash my hands! - No, you did not.
- Whatever- - I did!
- No, you didn't. - Every, every time-
Every time I wash my cutting board!
- You're lying to me. - No, you did not.
- Every time I wash my- - (beep) You know what happens
when you put raw pork on lettuce
and send it out to the dining room?
What happens, Roberto?
- Oh yeah, it gets contaminated.
- It's irresponsible and it's illegal!
- In 19 years, nobody got sick here.
- You don't know that.
Food poisoning can happen in an hour
or it can take days.
Roberto has cross-contamination all over this kitchen,
so I don't know how many people have gotten sick here.
(intense music)
This device measures bacteria content on surfaces.
- Okay.
- So, the only thing that-
- So this device is gonna check
and I'm gonna see right now
whether we're getting people sick or not.
Any count over 2,500 is a failure.
- I'm just touching surfaces that a hand would touch.
(intense music continues)
We have 199,308 counts of bacteria
which is a failing grade.
- So guess what you're doing tonight?
You're cleaning a (beep) kitchen
like you should have.
You clean the kitchen,
I come back tomorrow,
Chef, we go through this whole place
with the swab tomorrow.
If it isn't clean,
I'll get a cook who will clean it
and it won't be you.
- If you wanna (beep) fire me- - Listen to this, Sal.
- You've come to (beep) fire me!
- Listen to this! - Don't talk to me like that,
because I'm not (beep)!
- What I care about is you're irresponsible
and lazy. - You know what?
You know what? (intense music continues)
(Beep) you.
- You say (beep) you to me?
You don't like it,
walk the (beep) outta here.
You want me to treat you like a man,
act like one!
Good night.
- You gotta clean the whole kitchen.
- I'm not supposed to do the cleaning here,
I, I-
- [Brian] So, this isn't your responsibility?
- You're supposed to keep it clean.
- You don't wanna do it?
(intense music continues)
- Good morning. - How are you, sir?
Good morning. - Good morning,
how are you doing? - Chef.
- Chef, give us a quick look.
- All right, we're gonna give it
a couple of quick swabs,
just on some of the surfaces.
- [John] Now, last night we had a count of 190,000.
- Not a pretty number.
Our count right now is zero. (monitor beeping)
- Well, thank you. (hands clapping)
- Roberto, congratulations
and thank you.
- Sorry about what happened last night.
- Me, too.
(scene whooshing)
- Let me get a order of wings
and then a brisket.
- Brisket?
- Do I pay here or- - Yeah, you pay here.
- [John] This is an incredibly inconvenient way
to take care of guests.
- They got separate registers
for the front of the house
and the back of the house.
It is divided.
- Why did it take you (customers chatting)
so long to order?
- One guy is both cooking
and cashier and orders. (tense music)
- This bar is known for barbecue,
the food should be fresh off the grill
not stored in containers.
Wow, that brisket is dry.
This bar's a legacy
and they've let the legacy go down the drain.
That is a lotta sauce.
(tense music)
- Thank you. - All right.
(customers chatting)
(tense music continues)
- Look at that mess.
- Look here, something is stuck to mine.
- The brisket is dry as hell.
Like, honestly, I don't understand how it's so dry,
there's so much sauce.
- [Ruth] How's the food?
- It's a lot of sauce.
- Can you taste the meat?
- I mean, I can tell the meat is there
'cause I'm chewing it.
- You want me to take it back for you?
- I'm not gonna finish it,
yeah, please.
- Okay, sweetie.
- I'm scared about the kitchen.
- Don't worry, it's good.
- Ruth publicly shamed Allen's food,
now the customers are afraid to eat it.
- For every person that complains about their food,
there's 26 quiet people that just don't come back.
(scene whooshing)
- Allen, this is the chef that John sent.
- Allen, how are ya?
I'm Chef Beck.
- What we got going, Chef?
- Kinda seen a few things going on
that I gotta question.
You know you're letting meat sit out
in unsafe temperatures. (tense music continues)
You know about danger zones,
under 40 over 140?
Either you don't know or you don't care.
- I care and I know.
- Anything between is a breeding ground for bacteria
that can make somebody sick.
What temperature you think this meat is?
114. (tense music continues)
This should be over 140 degrees.
Is this your good old macaroni and cheese?
Okay, it's cheese,
it's got dairy in it,
you're at 73.
You're gonna give someone the (beep), bro!
- Allen does not listen to me,
I can't help someone that doesn't want help.
- That goes both ways.
- Okay, when have you told me- - If you-
- Something in the morning- - Listen, listen to me.
- I'll listen to you!
You're not always right!
- I'm not perfect-
- That's what your actions say, bro.
- I'm not perfect
but when I know something,
I know something. - That's what your actions!
- I know I can cook.
- Allen! (intense music)
People were throwing it in the garbage.
(scene whooshing)
- [[John] So, look at this gasket, guys.
- (sighing) Yep.
- You can see the filth on my finger,
But watch this, guys.
I've got a really new technology
called a bacteria count,
and what it does is using a swab,
I can wipe something down,
put it in this device
and it tells me the exact count of bacterial organisms
that are on any surface electronically.
In order to pass the swab test,
a surface needs a count
of under 2,500 bacterial organisms.
If it's more than that,
it fails the test.
Oh, my God!
4 million organisms are in that very spot.
What is that word say at the bottom?
- Results fail. - Fail.
- If I go through the kitchen
with a pocket full of these swabs,
what is that screen gonna say to me every time?
- Well, there's not a doubt,
I'm not doing my job.
If I see this reading again,
I will fire your *** personally
and I'll love every minute of it,
'cause this is infuriating to me.
That's why management has to manage!
I see the look on your face, Brad.
You're disappointed, aren't you?
- A little bit.
- You got a half a million in this place, man,
I want you ****** off.
- There's some stuff that I'm hearing
that I don't wanna hear.
I think the cooks have to take responsibility
for keeping this stuff clean
and if they can't figure that out,
we'll have to find someone that can.
- I am gonna go through this kitchen tomorrow
with this device
and it better freaking be clean.
Your *** is on the line. (hand banging)
Let's go to work, guys.
(tense music)
(cloth scraping)
- One downfall in the kitchen is unacceptable,
can't happen.
Right now I feel pretty embarrassed,
it's a learning lesson.
(tense music continues)
- [Narrator] Before the kitchen can open
for the night's stress test,
John makes sure the staff
passes the bacteria swab test.
- So guys, I want to test this one last time.
Remember, anything over a reading of 2,500 fails.
(intense music)
- If they don't pass this bacteria test,
one or all of them are getting fired
and they deserve it. (intense music continues)
- Oh man, what does that say? (monitor beeping)
- Zero and pass.
- Zero and pass, guys. (upbeat music)
Yesterday I got so angry at Jeff,
but you know what?
He cleaned the kitchen
and he showed me he wants to learn.
Awesome, now it's time to cook, guys.
Good job.
- Thank you.
(energetic rock music)
- Hi, this is John Taffer,
click here to subscribe
to Paramount Network on YouTube
for more "Bar Rescue".