. >> 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