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tv   [untitled]    September 21, 2013 6:30am-7:01am PDT

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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.
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. >> 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
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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
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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
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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
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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
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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
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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
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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
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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.
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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
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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
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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
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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.
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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
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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 --
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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
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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
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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
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doing. . >> is the floor required to be hosed? . >> yes, we need to have a cleanable surface where the floor is going ithe 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.
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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.
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>> in this fabulously beautiful persidio national park and near golden gate and running like a scar is this ugly highway. that was built in 1936 at the same time as the bridge and at that time the presidio was an army and they didn't want civilians on their turf.
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and the road was built high. >> we need access and you have a 70 year-old facility that's inadequate for today's transportation needs. and in addition to that, you have the problem that it wasn't for site extenders. >> the rating for the high viaduct is a higher rating than that collapsed. and it was sapped quite a while before used and it was rusty before installed. >> a state highway through a federal national park connecting an independently managed bridge to city streets. this is a prescription for complication. >> it became clear unless there
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was one catalyst organization that took it on as a challenge, it wouldn't happen and we did that and for people to advocate. and the project has a structural rating of 2 out of 100. >> you can see the rusting reinforcing in the concrete when you look at the edges now. the deck has steel reinforcing that's corroded and lost 2/3's of its strength. >> this was accelerated in 1989 when the earthquake hit and cal came in and strengthened but can't bring to standards. to fix this road will cost more than to replace.
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and for the last 18 years, we have been working on a design to replace the road way, but to do in a way that makes it appropriate to be in a national park and not army post. >> i would say it's one of the most ugly structure, and it's a barrier between the mar sh and presidio. and this is a place and i brought my dogs and grandchildren and had a picnic lunch and it was memorable to use them when we come here. what would it look like when the design and development is completed. and we are not sure we want an eight lane highway going
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through this town. and it's a beautiful area in a national seaport area on the planet. >> the road is going to be so different. it's really a park way, and it's a parkway through the national park. and they make the road disapeer to the national park. >> and the road is about 20 feet lower, normally midday, you go through it in two minutes. looking back from the golden gate bridge to presidio, you are more aware of the park land and less of the roads. and the viaduct will parallel the existing one and to the south and can be built while the existing one remains in
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operation. and the two bridges there with open space between them and your views constantly change and not aware of the traffic in the opposite direction and notice the views more. and the lanes of course are a foot wider than they are today. and they will be shoulders and if your car is disabled, you can pull off to the edge. and the next area, the tunnel portal will have a view centered on the palace of fine arts and as you come out, you can see alkatrez island and bay. and the next area is about 1,000 feet long. and when you come into one, you can see through the other end. it's almost like driving through a building than through a tunnel.
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and noise from the roadway will be sheltered. and the traffic will be out of view. >> when you come out of the last sort tunnel and as you look forward, you see the golden dome of the palace of fine arts and what more perfect way to come to san francisco through that gateway. >> it will be an amazing transformation. now you read it as one section, the road is a major barrier and then a wonderful strip along the water. all of those things are going to mesh together. >> right now the road really cuts off this area from public access. and with the new road, we will be able to open up the opportunity in a new way. >> this bunker that we see now is out of access for the general public.
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we are excited to completely rework this side and to open up the magnificent views. and what we want to do is add to this wonderful amenity and restore this coastal bluff area and respect its military history and the doyle drive project is allowing us to do that recorrection. and this area is not splintered off. >> and we can see how dramatic a change it will be when doyle drive is suppressd and you have a cover that connects the cemetery to this project. it's historic on the statewide and national basis, but you
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could rush the project or put thought and time to create something of lasting public benefit. >> we really want this, for everyone to feel like it's a win situation. whether you are a neighbor that lives nearby or a commuter or user of the park. that everyone will experience a much better situation than they currently have. >> the human interest to me is how people could work out so many challenging differences to come to a design that we believe will give us a jewel. landmark of a place. >> i am sure it will have refining effect like embark did. and there were people about that and no one would think of that today. and when you look at growth and
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transformation of the embark, the same with doyle. it will be a cherished part of the city and a worthy addition to what is there. >> it will be a safe and beautiful entrance to a spectacular beautiful city. it will be the entry to golden gate that san francisco deserves. (clapping) >> are you a parents that's unemployed and struggling to pay child support we have teamed up and positions ourself to offer an opportunity for permanent employment. for more information

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