Dirty Dining: Goldilocks Bake Shop and Restaurant
Las Vegas, NV (KTNV) -- Liver and pork lungs might not be your cup of tea, but that's on the menu at the restaurant in this week's Dirty Dining.
Contact 13 Chief Investigator Darcy Spears shows us why the Health District closed the place down.
The three bears might want to reconsider where they eat their porridge.
Goldilocks Bake Shop and Restaurant on Maryland Parkway near Karen Avenue was shut down with 50 demerits.
They serve traditional Filipino dishes such as cured meat, liver, and sauteed pork lungs and heart. But inspectors found all of those were expired and had to be thrown away.
"Why would they find expired food?" Darcy Spears asked Goldilocks' supervisor Bebe Illustre. She says they were having problems with their chiller.
Darcy: But a broken chiller doesn't explain why stuff was expired.
Bebe: Yeah, definitely, but we were really having a problem, because when it was delivered, I know it was not delivered long ago. Maybe it was our fault that we did not check immediately the date.
Inspectors also found several containers of potentially hazardous foods weren't date labeled, and the person in charge wasn't knowledgeable about proper temperatures or food storage.
In fact, egg, chicken, rice, cooked eggplant, pork and cut lettuce were all at unsafe temperatures.
Darcy: That's the kind of thing that can be dangerous for bacteria to grow. So why would that have been allowed to happen, do you think?
Bebe: It was... as I said, we were having a problem with the freezer/chiller at that time.
But again, you can't blame the freezer for pork being improperly thawed, or food being stored on the floor in the walk-in fridge.
Darcy: And food doesn't belong on the floor.
Bebe: Um, you know what? I was not really very sure about that.
She says the employees know better, and that proper food storage should be standard operating procedure.
"I was amazed that we had that problem," Bebe said.
Goldilocks was storing raw fish over cooked chicken and pork.
Employees weren't washing their hands properly.
The can opener blade was crusty with dried food.
And then, there's the moldy ice machine.
Bebe: We usually clean all this stuff, you know? Like, every night somebody checks on it.
Darcy: It looked like it hadn't been cleaned in some time, because you can't just grow mold overnight.
Bebe: I know. That is why we were surprised when all these things happened. But definitely we try our best to keep the restaurant very clean, you know? Of course I wouldn't want to eat also in a dirty restaurant.
Goldilocks didn't stay dirty for long. They re-opened in less than 24 hours with a zero-demerit A grade.