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