Commercial Cooking Hood Suppression Impairment
A 180-seat restaurant has a 12-foot commercial cooking hood over a gas range and two fryers. The hood has a listed wet-chemical suppression system with two nozzles and a manual pull station. The last service tag is 14 months old. The fusible links have been painted over during kitchen remodeling. The manual pull station is behind a movable prep table that blocks access. The exhaust duct cleaning sticker shows cleaning 8 months ago, but the duct has visible grease buildup at the fan. The gas appliance shutoff is not labeled. The hood system is not interconnected to the building fire alarm. You are conducting a routine inspection during lunch service. The restaurant seats 180 and has one main exit and a rear service door.
1. Identify the deficiencies and state which are immediate fire hazards requiring correction or shutdown.
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Immediate hazards include painted fusible links that can prevent automatic actuation, a blocked manual pull station that prevents manual activation, and visible grease buildup in the duct and fan. The 14-month service interval exceeds the typical semiannual requirement. The missing gas shutoff label and lack of alarm interconnect are deficiencies, but their priority depends on the adopted code and listing. Because the suppression system cannot be relied on, suspend cooking under the hood until the system is serviced and tested. Do not accept a verbal assurance or a new tag without observing the test. Document the conditions and take photos.
2. Describe the required service, test, and documentation before the hood system can be approved.
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Require a listed fire suppression contractor to replace painted links with correct listed links; clean the hood, plenum, duct, and fan to bare metal; verify nozzle caps and coverage; test manual pull, automatic actuation, gas or fuel shutoff, and exhaust fan interlock; verify the cartridge and gauge; and provide a new tag and service report. If the system monitors to the building alarm, verify the interconnect. The inspection should include a functional test, not just paperwork. The contractor must state the system is in compliance with the listed design and the adopted standard. Any duct cleaning should be documented with before-and-after photos.
3. What enforcement sequence would you follow if the owner wants to continue operating during repairs?
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If the owner wants to continue operating, explain that cooking equipment under an impaired hood cannot be used. Issue a correction notice with a re-inspection date. If the owner refuses, use the code official's authority to order the hood or cooking appliances shut down or require a fire watch. Allow a limited menu only if it does not use the hood and is approved. After repairs, witness the test, verify gas shutoff and fan interlock, and close the notice. Record the deficiency in the inspection file. Do not accept a tag from a contractor without the test.