Dirty Dining: The Daily Egg
Photo: Video by ktnv.com
Las Vegas, NV (KTNV) -- Week-old pork sausage and a potentially hazardous salad bar. Sounds like a typical Dirty Dining, but the restaurant owner tells Darcy Spears it's the Health District who's really playing dirty.
Dirty Dining goes to brunch this week at The Daily Egg on South Decatur near Hacienda.
"I wasn't really prepared for this."
Not prepared for Contact 13 to show up asking questions. But Manager Emigdio "Ito" Martinez-Pineda says he was prepared to get dinged by the Health District.
"Seems like they already have a pattern--what they gonna do--no matter what you do, that's what they end up doing."
The Daily Egg got a 32-demerit "C" grade on their September 6th inspection, which comes with a $477 fee.
"You pay it, then they come to re-inspect it, you get another A and they leave you alone."
Ito has only been operating the restaurant for a few months and got an "A" grade just three months ago in June.
He says others in the industry warned him that as a new operator, he should expect extra scrutiny.
"Me talking to some of my friends--and they own restaurants--they say that this is a strategy that the City uses to bring more money to their City."
He's not the first to say that, but the Health District always denies it.
Ito believes his inspection proves his point.
"I think what she wrote us, they was minor mistakes."
Inspectors say the chef put on gloves without washing her hands.
They couldn't find a thermometer in the milk cooler.
Tongs were hanging on an oven handle and the cutting board was no longer smooth and easily cleanable.
But there were some more serious violations.
Darcy: One of the things that kind of stood out to us was week-old pork sausage, which is not a good thing, as you know.
Ito: That was a little ridiculous in the way of how we label it. There was one minor mistake.
He claims the sausage was really only two days old and someone mis-labeled it.
Inspectors also found potentially hazardous foods like shredded cheese, cut lettuce, tomatoes and eggs at unsafe temperatures in the salad bar.
"And we close it," Martinez-Pineda says. "We closed our salad bar. And I confront that right away. Said, you know what? It will be a little inconvenience. So we just take it down."
There was also improper cooling of cooked foods, including home fries and soup.
"We took it down from the freezer and we throw it away and we make totally fresh to make sure that our customers are totally safe."
An open employee drink on top of a cooler next to food products and an improper sugar scoop rounded out The Daily Egg's inspection.
"It is hard to maintain it with all these rules. Like the economy is... we had to maintain an extra employee just to maintain with all these rules and it's hurting the small businesses like me."
The Daily Egg still has a "C" grade.
They're scheduled for re-inspection next week, and are confident they'll go back to an "A."