- Jon, we have some major issues here.
There is so much neglect happening
in your bar that I saw in five minutes.
How often do you rotate your beers?
- Not very often.
- Right.
Because at the bottom of the cooler,
I found two beers that are fully rusted.
Are you just stocking on top of the old beer?
There should be a system of rotation.
- Clearly we don't serve those beers.
I mean, they're-- - So you know it's about?
- Absolutely.
- Who's responsible for this?
Who's responsible for making sure the bar is clean?
- How is this a hard question?
You come in here every day.
This is where you work.
If I get behind my bar and it's slightly sticky,
I clean it because I don't wanna work like that.
Take some pride in where you work.
The sink area is disgusting.
Even where you're just leaving your drying rack,
like this is the surface you're putting it on.
- There's no, excuse.
I can't. - We're not on the same page.
- So what you're saying to me is, Jon,
yeah, I know better. I just chose not to do it.
Is that what you're saying?
- If I come in and do it on my shifts,
and it's not been delegated by them,
then it's gonna confuse everything,
and it just isn't.
- So you're a partner when you wanna be.
You're standing at your own bar last night drinking.
He's over pouring, he's giving it away.
- You let me down.
- And then at the end?
He leaves and doesn't even care to clean them.
Now none of those are mistakes.
It's not like you're running this from another city.
When did you stop caring?
- Probably when we had, you know
ten consecutive quarters with losses,
and it just kind of beat me up.
- So you come here, you don't walk through,
you don't give a (beep).
You go home, you stare your wife in the face,
and you say,
I lost 6500 again, honey.
Is that the deal?
(tense music)
- Apparently it is.
It's inexcusable and I'm willing to change.
- Why today will you change
when last month you had no issues?
- I haven't given you any reason to believe that.
- The root of the failure here is within you,
because you know better!
Has anybody ever said to you,
girls, you're supposed to wipe this stuff down.
Here's a chemical you use to clean this.
- No.
- How is the bar gonna get clean?
By an act of God?
- It's not just a week or two of neglect.
This is years of buildup.
Every surface back here is sticky, has a film on on it.
When the bacteria has built up this much,
it's gonna be all over you.
I need to wash my hands.
- Chef?
- [Chef] Yes.
- I just have to note this.
What is sitting here at room temperature?
- [Chef] Chicken, you can smell--
- Is this 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.
- Look at it.
- Is there any mold on the inside of this walk-in?
- I don't think so, no--
- [Justin] You don't think so?
- [Jon] Look at mold all over the floor.
- There's three significant areas of mold.
- (beep) Oh!
- This isn't healthy for you, let alone--
- Get out of here, get out of here.
- 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!
No (beep) way!
Dude, you've got (beep) mushrooms all over your walk-in.
- Spores, they have their own unique smell.
You don't want to be breathing this stuff in.
- Look at this!
Get the (beep) out of here.
This is unbelievable.
Jack, Steve, Leslie.
I gotta have this tested.
If this is black mold, we are all in trouble.
I'm outta here.
This place is dangerous, for Christ sakes.
Nobody eat this fricking food.
(tense music)
- Good, how are you?
- Here's your beer list,
and the back of this is your food list, okay?
- [Maria] Thank you.
- I've never seen so much empty space at the bar in my life.
- We're at a bar, and I felt like I had to whisper.
- Yeah, right?
- Do you brew your own beer here?
- No, we don't.
- You don't?
So you're not a brewhouse?
- Right.
- Because you're called a brewing company.
I'm trying to figure this out.
How many beers do you actually have?
- I believe, uh,
(muttering quietly)
(suspenseful music)
18.
- The sign says you have 100.
- Right, right.
- Give me one of those for now.
- Okay.
- Let's see if it's cold or if it's right.
(dramatic music)
Is that the way a beer should look when you serve it?
You didn't pour the beer correctly,
'cause it has no head on it.
Most of the flavor comes from the head of a beer,
but the glass is so dirty that the head
wouldn't formulate in the first place.
So let's see if you can pour me one correctly.
Try it again.
(tense music)
- All right, let's try it. Round two.
- That's more like it.
(suspenseful music)
- You all right?
- Oh my God!
My first beer in there was really nasty and bitter.
It was kind of a no win situation
in the liqueur department there.
- Something has to be wrong with their draft beer system.
This bar's all about beer,
so I brought in just the right expert.
- [Man In Checked Shirt] See what you get out.
Got some brown stuff on that one there.
- And you can smell it--
- [Man In Checked Shirt] And this is symptomatic
of the lines not being clean.
- Every beer distributor cleans
their lines where their beer's at.
- Do you know when your lines were cleaned last?
- They were cleaned Monday.
- [Man In Checked Shirt] They were cleaned Monday?
- [Jon] No way.
Is that clean?
- No, (beep) no.
- You don't verify anything.
You can't even get two inches of Chrome clean.
I see now why you wanna sell the place.
(tense music)
Let's go see the beer cooler.
Last night, Maria spit out her beer,
and the customers are saying that it's flat.
So today I want you to go through the beer system,
top to bottom.
- Look at that, that's mold.
White, bloomy mold.
All that stuff's going right into your beer lines.
Is anybody even checking on this?
I mean, you gotta validate this stuff.
There's obvious signs of neglect in the system.
There's mold growing down there.
Richard needs to learn more about his draft system
in order to serve the best beer he possibly can.
- We got a lot of work to do.
We gotta replace some of these lines,
and rotate kegs, of course.
Let's go up to the kitchen, okay?
(dramatic music)
- The first impression that I had actually hit my nose.
I could smell the fact that they hadn't cleaned.
So when I come in here and I can do this?
This is actually mold.
It starts to build on the outside of here.
So what is this?
- It's just fired Cajun for our pickles.
- Okay. So do you guys think maybe that would be
mushrooms from November 29th?
- Would you want to eat outta that?
- No.
- This is bacteria.
This is a five minute project at the end of a shift.
Inside of the reach ins, there's a fan.
When that fan blows those around,
it blows all of those spores all
over the inside of the reach in.
Dirty, disgusting.
This is your laziness.
(loud metal scrubbing)
That's grease.
Look at this?
This is off of your back walls, man!
This is why your kitchen smells.
- [Jon] Scott, I want to ask you question.
Do you think he's a good employee?
- He's got passion.
- Passion for what?
- Putting out a good product.
- [Jon] Really?
- Yes. - On that grill?
Is that passion.
Do you have pride?
- Yes, sir.
- Bull (beep).
This kitchen was disgusting.
The fryer was filthy.
There was thick grease all over the walls.
Billy's not a great employee.
He's a lazy slob.
You make a conscious choice to say (beep) it,
I'm the not gonna clean that, I'm gonna leave instead.
- I don't care how good you are. I'd fire him right now.
- I got the right guy here. I promise.
- I'm not sure of that.
Billy, when I come back here,
I wanna see this place clean.
I suggest you clean this place all night,
and if you don't change your choices,
you're not gonna work here anymore.
- That drink, it had something black in it.
- Look.
- [Kim] Oh, okay.
- If there's something floating in there?
- They need to figure out what is floating in there,
and where it's coming from.
- She said there was something floating in her Sprite.
- That's fine.
- [Jon] They're just gonna make another one,
and just pretend that it didn't happen?
- Ugh.
- What the hell's that?
- Oh, I don't know what that is.
- So there's two drinks, there's something floating.
Now one was a soft drink from the gun.
This is not from the gun at all.
- No.
If something's in a soda and his drink,
it's probably coming from where they scoop the ice from.
- So it would contaminate everything!
(ice rattling loudly)
Let's go in and find it.
Who's had a black speck in their drink?
Anybody have a black speck in your drink?
Has anybody said that to you tonight?
That there's something in my drink?
- Yes.
- Has it happened other times?
- With people with stuff in their drinks, yes.
- And what did you do about it, Liz?
- I just got ice and I didn't see anything!
- If you have something in your drink,
and you have something in your drink,
then there's some bacteria,
or bugs, or something in this place.
I wanna find out what the hell it is, Phil.
- Where do you get your ice from, is my question.
- The ice machine back here.
- Let's go take a look at that, Jon.
(dramatic music)
This is where the ice is made,
is in this little block right here?
Holy (beep).
Oh my God!
Ugh.
- [Liz] I've never cleaned the ice machines.
- [Phil] Did you see all that water?
Oh my God.
Oh.
- [Liz] Oh wow.
- You think your customers, if they knew about this,
would they want to be drinking in here--
- I don't wanna drink outta that. Absolutely not.
- [Phil] This is what your guests are drinking right now.
Every single time that they're in here,
they're drinking this.
- Come with me.
This is what's inside the ice machine.
Look at it.
- [Crowd] Oh my God!
- I'm done.
- Here you go, Liz.
This is for you.
- It's gross.
- Get all the ice out and clean it.
Kim, you manage her,
because she obviously can't manage herself.
This place is a (beep) hole,
so I'm closing your freaking bar.
No more tabs, no more smoking behind the bar,
no more disrespecting her father's legacy.
That (beep) is over!
And when you do your job,
I'll come back and save your ass.
(dramatic music)
The Cakewalk is over.
(Liz sobbing quietly)
Now that Jason is humbled up,
it's time to hold him accountable.
He's gonna learn what responsibility is.
Here's the deal.
He gets complete authority over this
building for the next 24 hours.
- Got it.
- You're a bar back.
- Okay. - [Jon] You work for him.
- Okay. - You don't question anything.
- [Jason] Understood--
- He tells you to sweep a floor, what do you do?
- Sweep the floor.
- That's the deal.
What you think, what you feel means nothing to me,
just like it meant nothing to you, how they felt.
All I care about is him delivering for you.
- [Jason] Understood.
- [Bar Manager] So you ready to go to work?
- Yes, ready? - Done.
- I brought you the best.
Mia, come on in.
Mia is one of the greatest mixologists
when it comes to speed and production.
- Jason?
- [Jason] Yes, ma'am--
- Bar back.
Show me your ice room.
- This is gonna be interesting.
I don't think he's ever iced a bin here ever.
- Okay, so fill me up.
- I don't think he's gonna know what to do.
- What's this deal up here?
- This is the--
- The filtration?
- Yeah. - Okay.
Just scoot around me.
I just wanna check that out.
- I don't think he (beep) has a clue what he's doing.
- Oh my God, look at this.
- Rust. - Rust?
That's freaking mold!
Oh my God!
No.
No, no, no, no.
This is in all of your ice.
We can't make drinks with this.
- God, oh God.
- What's wrong?
Oh my God!
(dramatic music)
It's covered in mold.
This is absolutely disgusting.
- [Mia] It's caked on.
- Oh God.
- [Jon] This is your ice.
- [Mia] That is on all of your ice.
- That's from the actual unit that the ice falls through.
You think I'm gonna serve drinks with this?
- No.
- Matter of fact, here.
Wear some, since you own it.
There you go.
There's your badge of honor.
- You want the prime rib?
- Yeah, that's prime rib.
That's what she was recommending--
- Yeah, it's really good here.
- [Justin] I'd like the half rack of ribs.
- [Waitress] Half rack, half rack?
Okay.
- So Jon, I'm just a little confused about Reva.
- She's not helping anything.
- No!
- So either she doesn't know me, or she doesn't care.
- [Brunette Woman] Exactly.
- She almost seems a little intimidated.
Okay, so these are the ribs.
When were these made--
- Oh my goodness. - What is the date on these?
- These are like petrified.
No date, no label.
- [Jon] Is that mold on those ribs?
- Ew!
- That is so scary.
- They're like boiled?
(tense music)
- That's a silverware caddy.
That is a utensil holder.
There's meat in there!
- Oh, that's the prime rib.
- Oh God.
Oh, that is disgusting.
- Chef, he can't eat this food.
- That is not servable at all.
- So we need to find out when that was made.
We can't let Justin eat this food.
Go in, find out when this was made.
Stop this, okay?
- Yeah, I get it.
Hey, hey, hey.
Come here.
Come with me.
Bring those here.
Hey?
I'm one of Jon's experts, and we were just watching you.
Hold on, keep that right there.
Excuse me for one second.
- Ew!
- Oh my God!
- What is this?
You know this is here and you're serving this shit?
Are you kidding me?
- I haven't been to work here in three days, okay?
- I mean, Mike doesn't even understand
what the hell Jason is saying.
- What do you?
- Look at this.
I want Reva to see this.
She's the one who needs to see this.
I'll be back.
- All right.
(dramatic music)
- [Jason] Congratulations.
You're the worst (beep) cook I've ever worked with.
- Oh, (beep) you.
Bitch ass mother (beep).
(rock music)
- Hi, this is Jon Taffer.
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