walls. these are very hard walls. there's nothing that absorbs sound on the walls. curtains, which wouldn't suit the spirit of the restaurant, but you can put soft stuff up, you can put soft stuff on the floor to absorb sound, but that's the first place to start so you don't have sound that reflects back and forth, it bounces up and stops. okay, so here is the plan now. we're going to -- maybe we'll break up into 3 groups and we can get maybe one of the health inspectors, mr. lu, upstairs and you can be downstairs here and i can get spencer who is a building inspetor who knows everything about inspection upstairs in the kitchen upstairs. who else -- oh, tony, you want to be just -- mitch, are you okay down here in the kitchen to answer questions and tom harvy, our fire captain, maybe

you can be anywhere you want, tom, you can answer questions. . >> this is for breaking right here, sweet potatoes. . >> we're just watching where things are located. you have chemicals here. the contact surfaces, we're looking at if there's any vermin. vermin primarily like to be hidden, just like inspectors, we don't like to come out in the open. things like mice, which are the

least intelligent we're talking about, they will be in the back area. you will see droppings. you see that? . >> oh, my god. >> nothing in this corner here. pretty good. these are rodent-proof containers. you conclude the rodents may be in there to eat the food. hard to get at. utensils are pretty good. there's eggs out here but they will be used quickly. >> that's right. >> bakery products, our understanding, have to be kept at room temperature for the dough to rise. we have to work with a lot of

pastry chefs. these are storage containers. allowed by law. now, we have restaurants who use chemicals on the food. that's be allowed. we are very careful to be sure they use proper items like this. we have a -- i usually have my temperature gun. we usually take a temperature, we stir it up and take a surface temperature. it should be fairly close. you want to know what kind of product it is.

if it's something that needs to be cooled quickly, we like the temperature to come from 140 to about 41 degrees within 6 hours time. today we're not equiped to do that. the reason i'm looking at other structures, roaches like to stay under in the crevices, they like to lay their eggs. sometimes you look at high water areas because we're looking for cockroaches. duck is being cooled down, you don't have to put it in the refrigerator right away. if you put it in the refrigerator right away, it will lose (inaudible) you have to allow time for it to cool

down correctly. you allow that to cool down, it's still fairly hot. it's a big thing for us in our special reports. you have to have hand washing facilities adjacent to your food handling area. it's important to have warm water, soap and towels to help to flush away the particulates on your ands. like alcohol wash. we don't allow that because it doesn't wash away the stuff on your hands. warm water, soap and towels as part of the operation of your kitchen. we don't want them washing their hands in the area where they are washing dishes at. we don't want them washing their hands over in the area they are preparing the kitchen at, they need to have a

separate sink. although it might be grandfathered in, in some of the new facilities, but new facilities you have to have separate hand washing facilities. if they didn't have soap or towels or warm water we would take 12 points off. we know that's one of the highest transmission routes is, is not washing the hands or using the restroom and not washing the hands. can you imagine what it is out there in the basement where they actually had the food preparation during world war ii? that's a hard job, the restaurant business. i said before, talking about that's probably one of the toughest jobs to have in a restaurant, own a strauplt, all the things you have to worry about besides the food skills,

your overhead, your worker's comp and just traipsing in and asking questions is a hard thing to do. this is a state department and this is support for multi use -- we are required by law if you do not have a dish washer that you have alternate methods to clean your dishes. soap with -- detergent with hot water, this is going to be a sanitizer with hot water, a 30-second bath in the sanitizer then you dry it up. this is an example of the process. nothing here is ready to eat. there is nothing here that we have to carry away. separate area. this preparation is what we're

looking for. >> we are upstairs here at town hall restaurant in the kitchen for what preparation? production. >> party. >> there's pastry, you do desserts and stuff here as well, right? we are here, one of the interesting things about commercial kitchens, they have a lot of special requirements for removing the waste products of cooking. so we have steam, we have heat, we have grease-laden vapor and all those things result in materials that have to be evacuated through the hood and duct system. here we have a type 1, all welded, and it has inside it these things heading down, these are heads for the system called an ancill system. tom, what is an ancill system?

. >> it's a brand name, actually. this is a fire extinguishing system. the nozzle is here and there's also co2 which would expel the liquid out to cover and extinguish any type of fire that may happen that might be created by fuel on the stove. this is the way if the cook or someone sees the problem they can manually activate it, but there's a fusible link also, it could release the co2 cartridge and put the extinguishing material out over the entire stove area. if it activates they are going to be out of business for a little while. >> you see a feasible link. typically there's a cable or chain with a little tiny link in it which melts at a certain

temperature. >> that's exactly right. this would be a higher temperature. sprinkler heads are generally 125 to 135 degrees. or by design it could be even higher. >> a couple things we see at this cook station that are fire concerns, there's a frier here and if you look at this frier, you will see it's separated from the flame so that the oil which is combustible is not next to the open flame. >> that's a guard for it because the one head is only for that particular device, cooking device. >> great. it's very effective. you can feel the make up air sweeping across and sweeping the vapor into the hood and outside. >> another thing, we always look that this needs to be serviced because it is such a critical system, every 6 months and it has a state fire marshal tag that this is a licensed company to the state.

just two months ago it's been serviced so it's right on. >> excellent. let's find out what this lady is making over here. hi, what are you making for? . >> this is for the lamb stew. >> what kind of biscuits are they? . >> butter milk. restaurant, it's all about food but we inspect a restaurant, we never get into the food, unfortunately. >> we are just moving through. generally we try to do it before or after the main rush hour but this is such a popular restaurant it looks like it extends quite a long time. >> we need some of that lamb stew, ought to be working on that. >> you need one requirement for kitchen work. >> we like you to not wear too much jewelry. those are guidelines to consider. people go, oh, we can wear gloves. the health department standards

on gloves in terms of the uniform is not that good. gloves will protect your hands but it will not protect the food. if i went to the bathroom with my gloves on, boy, my hands are clean but i go back to the food area with the same gloves. we want you to feel that dirt on your hand. if you have dirt on your glove, you don't feel it. my god, it's going to get on the food. uniforms, we like them to wear an apron or something so they can take it off and, you know, when they are dirty and if they are going out, out side to do other things, just wear street clothes, come back and put an apron on. hair, you asked a question about hair. how come we don't require hair nets in san francisco.

there is a law that allows us to ask for those things but if your hair is behind your head or if you are able to keep it so you don't keep brushing your hair back, it will allow you to not wear a hair net. but even if it's -- your personal habits, the kitchen itself is a fairly long line but mine is fairly cramped so i would suggest maybe you might not want to go down there. but it's kind of interesting in there just to see --. >> yeah, we can just pass on the outside and come back. you want to go look at the line downstairs for a second before we finish up? really a hot -- it's like a boiler room back here, really. one thing i find interesting is the oven, they are on all day. this is not like turn the oven on, they turn it on first thing in the morning and it's on all

day. there is no energy efficiency. they don't even have a shield around this. they can heat the whole thing, everything is -- it's up to 500 degrees. it stays that way all day long. >> there's an interesting thing, it's sucking air out of here. in order to do that, there has to be some make-up air into this area. you can't just pull air away. somehow in the mechanical design of this restaurant, there is a place where fresh air can come in from the outside that equals the volume of this air coming in. and it can't be upstairs because then you have a problem of sort circuiting the hood. what would happen if you had the fresh air make-up in there, it would come down here and just go up there and we wouldn't be running it across the cooking surface. the concept is the air comes across the cooking surface and picks up the vapors. so there would be -- if we look around we can find a fresh air

inlet here, it's not allowed to be dampered, it couldn't be closed, fresh air, unluvered intake. they have lighting up here and they are all in this protective explosion -- fire protective covers. what else can we say about this place? fresh brussels sprouts. this is brussel sprout country we live in, down in south san francisco, san mateo county. >> grease filters are stored at an angle to drain the grease that is collected. >> back here, so the grease drains down into that gutter. there's also a gutter that runs all the way down the hood right here, i can put my hand in it, it's just a little gutter that the grease can run in and collect and down at that end, maybe at each end, there's a little container for that grease where it's just covered. what else are they doing?

turning off the little -- little tiny turnips. yeah, looks like, little tiny turnips. we also have the regular fire extinguishing system, sprinklers up in the ceiling. if there is a fire these sprinklers will go off to put out the fire at a lower temperature. they put out so much water, when they were putting up this ceiling up here, remember i was telling you about the noise control ceiling? when they were almost done, somebody accidentally punched the head with a hammer and it went off and one head flooded the whole restaurant and the whole basement before they could shut down the system in the building.

tremendously high pressure. really puts out a lot of water to reduce fire. in the kitchen, and the health inspector, we have washable surfaces everywhere, right? for example, ceilings and walls. >> ceilings, walls, floors, everything. so there's nothing that can attract vermin. it needs to be well maintained and all the nooks and crannies in the refrigeration doors, those are cleaned every so often and -- but this is a great example. we've got a really clean surface all the way, all the walls all the way up to the ceiling and the countertops, everything. >> what else would you look at?

what would you be looking at? . >> well, temperature control is huge and they've got a variety of different things happening here, so, you know, we would check in all the refrigeration units, the hot holding, that needs to be above 135 degrees. the cold temperatures have to be, food needs to stay below 41 degrees fahrenheit and also the food handling, what are they doing when, you know, if they have an itch on their nose, they go and wash their hands right away. the rags, wiping rags, do they have a sanitizer solution available to dip and clean the rags when they wipe down surfaces and change jobs going from vegetable preparation to some other kind of food, whether it's cooked or not.

so it can get very complex, depending on what they are doing. . >> is the floor required to be hosed? . >> yes, we need to have a cleanable surface where the floor is going it meet the wall. so it needs to be a 3 inch -- and the degrees i'm not exactly sure, i think it's a 45 degree slope. >> it's a gradient. so the floor comes up so you don't have a sharp corner. it has to be bulldozed so you can scrub it all off. >> the importance of sanitizing your working surface and if you are handling raw meat to make a little bleach solution, you can use a teaspoon of bleach per

about a gallon of water and you can wipe things down and it won't taint the food. a lot of it evaporates before -- you know, you are not going to get a bad taste in your food, but you are going to kill any salmonella or any bacteria issues that can happen. because a lot of cutting boards have grooves in them, whether it's plastic or wood, and it can collect bacteria and you can make yourself fairly sick or your family if things aren't sanitized and cleaned really well. making sure to wipe things down, sanitize, run them through the dish washer and take your time with it. . >> that's wrapping it up for today, brown bag lunch. this was fantastic, thanks to town hall, terrific servers, terrific food. thank you to the health department and we'll be back next third thursday at the

department of building inspection for building san francisco. thank you. ?oo hi, i'm holly lee. i love cooking and you are watching quick bites. san francisco is a foodie town. we san franciscoans love our food and desserts are no exceptions. there are places that specialize in any and every dessert your heart desires, from hand made ice cream to organic cakes, artisan chocolate and cupcakes galore, the options are endless.

anyone out there with a sweet tooth? then i have a great stop for you. i've been searching high and low for some great cookies and the buzz around town that anthony's are those cookies. with rave reviews like this i have to experience these cookies for myself and see what the fuss was all about. so let's see. while attending san francisco state university as an accountinging major, anthony's friend jokingly suggested he make cookies to make ends make. with no formal culinary training he opened his own bakery and is now the no. 1 producer of gourmet cookies in the biarea and thank you for joining us on quick bites. how do you feel? >> i feel great. >> so i want to get to the

bottom of some very burning questions. why cookies? >> it was a recommendation from a friend. hard to believe that's how it all started. >> why not pies and cakes? what do you have against pies and cakes, anthony. >> i have nothing against pies and cakes. however, that was the recommendation. >> you were on the road to be an account apblt. >> actually, an engineer. >> even better. and it led to making cookies. >> in delicious ways. >> delicious ways.

>> this is where the magic goes down and we're going to be getting to the truth behind cookies and cream. >> this is what is behind cookies and cream. >> where were you when the idea came to your mind. >> i was in my apartment eating ice cream, cookies and cream ice cream. how much fun, cookies and cream cookies. their cookies and cream is not even -- it took a lot of time, a lot of fun. >> a lot of butter. >> a lot, a lot, a lot. but it was one of those things. all right, now behold. you know what that is? >> what is that? >> cookies and cream. >> oh, they are beautiful. >> yes, so we got to get --.

>> all right, all right. we treat the cookies like wine tasting. i don't ever want anybody to bite into a cookie and not get what they want to get. we're training staff because they can look at the cookie and tell if it's wrong. >> oh, here we go. >> you smell it and then you taste it, clean the plat palate with the milk. >> i could be a professional painter because i know how to do this. >> i can tell that it's a really nice shell, that nice crunch. >> but inside. >> oh, my god. so you are going to -- cheat a little bit. i had to give you a heads up on that.

>> what's happening tomorrow? these cookies, there's a lot of love in these cookies. i don't know how else to say it. it really just makes me so happy. man, you bake a mean cookie, anthony. >> i know. people really know if they are getting something made with love. >> aww >> you know, you can't fool people. they know if you are taking shortcuts here and there. they can eat something and tell the care that went into it. they get what they expect. >> uh-huh. >> system development and things like that. >> sounds so technical. >> i'm an engineer. >> that's right, that's right. cookies are so good, drove all other thoughts out of my head. thank you for taking time out it talk to us about what you do

and the love with which you do it. we appreciate your time here on quick bites. i hope you've enjoyed our delicious tale of defendant 93 and dessert. as for me, my search is over. those reviews did not lie. in fact, i'm thinking of one of my very own. some things you just have it experience for yourself. to learn more about anthony's cookies, visit him on the web at anthoniescookies.com. if you want to watch some of our other episodes at

sfquickbites/tumbler.com. see ... >> i am the chief building inspector. we are here at the base of telegraph hill to talk about a subject of great interest for the people of san francisco which is rockslide, slope stability, which caused a

dramatic front-page news. i am here with two knowledgeable and wonderful guests. i am here with a geotechnical engineer and a geologist. we are here to talk about rockslide, rockfalls, and related issues. what is the difference between a geologist and a geotechnical engineer? >> and engineering geologist deals with identifying site characteristics, mapping, the ground's surface, collecting all of this data. the engineer can come up with medications and designs. >> the structural engineer might be working on a building if there is a building involved.

what is your role? >> i am interested in the physical properties of the earth and how the earth will behave: subject to different load changes. when you are building a building, you are applying a load and you are wondering if the earth will be able to supply that load. we work closely together and we come up with practical engineering solutions. >> this is when someone wants to build something. also, we have a rock piece of land. we have to have a resolution. >> in the u.s., about 2/3 of the population lives in areas that are prone to landslides. are prone to landslides. about $2 billion of dam