Can you talk about some of those systems that might be overlooked that we should be focused on?

Sure, Chris.

I'll start on that one.

You know, you look at...

Our stations have fire extinguishers.

Where are they located? Are they within 35 feet of each other? How many do we have? And most importantly, are they maintained at least annually? Do they have an annual inspection to be sure that they are ready for use? And that goes for not only the fire extinguishers in our station, but as silly as it may sound, the fire extinguishers on our vehicles, making sure that all of them are tested and certified appropriately.

And then you jump to the sprinkler systems for those buildings that have a sprinkler system.

So Dave, can you move to the kitchen area to talk about, you know, some things that we commonly see as far as cooking exposure and just safety best practices from that perspective?