2. The purpose of this program is to provide a better understanding of items relating to restaurants that you may come across in a loss control report, and issues that have an effect on underwriting decisions.
Some of this may be a general review, but you will get a better understanding of what’s being described in a loss control report. You will see what we mean when good and bad conditions are described in the report. This will also provide you with information you can use when discussing restaurant accounts with agents. You can let an agent know what we require prior to requesting a loss control survey. This way the agent and account will know what we require.
Sometimes terminology can be confusing. This presentation will put the terminology with a picture. We will keep everything informal, so if there are any questions at any time, please ask. Remember, any question is important. If you have a question, chances are someone else had the same question too.
This is our bible. Remember, we don’t make these codes up. We closely follow the NFPA (National Fire Protection Agency) which is the industry standard. I’m sure you often here from an agent that insurance company ABC doesn’t require this or that. We hear that in the field also. Merchants stance is to follow the NFPA guidelines.
Another example of a hood and duct system.
You read about hood s and ducts. The definition explains their difference. All cooking equipment must be under a proper hood and duct system.t
Example of a clean hood and duct system. Although you cannot see the duct work, it is located behind the filters in the hood.
Many hoods and ducts installed are listed with a label.This is an example of a UL listed hood and duct system.
Now for the not so good
See grease accumulating on the back wall and on the filters.
This is a grease laden fusible link, and duct system. This is the area behind the filters. We will discuss the fusible link later.
Filters are to capture grease laden vapors. Remember these three things.
Clean, metal filter system
Note the grease trough that leads to the collection area.Explain how the filters catches the grease, runs into the trough, and is collected. The collection cup must be cleaned regularly.
This is what we don’t want to see
Filters are in sideways
Not quite sure what this is? Something out of Star Wars?
What we look for in the exhaust and ventilation areas
Roof mounted exhaust fan, very common
Side wall exhaust fan. Also called a mushroom fan. Very clean. Notice the required conduit wiring.
Know for some no-no’s
Another side wall fan. Note grease accumulation. A rec. for cleaning would be submitted. This shows poor management attitude. Management should be aware of things like this.
Grease running down the sides and onto the roof
Grease running down the side of the fan. Many times this will run down the roof on to the parking lot or sidewalk causing additional problems.
Clearances must be 18” from combustible members. Duct work runs along side of the wood wall, and also terminates under the eave.
Fan exhausts right back into the window. Remember the ten foot requirement.
Very clean fan, however, the distance to any door or window must be a minimum of ten feet
Double wall vent fans. Although clean,Connecting wire is not in conduit.
No clearance at all through the wood ceiling. Butts along side of the wood framing.
The thing we hear about the most. What are all those parts anyway?
Explain the five main items shown and what they do. Explain how the whole system works. There are slides of each.
Nozzles. Note they are thin, means it is a wet system. They provide protection to al cooking surfaces.
Another example of nozzles for a wet system.
These are dry chemical nozzles. Note how the shape is different from a wet system.
Fusible link. This is what activates the system. A fire has to melt the link to make the system operate.
Examples of extinguishing agent tanks that are installed with the system.
This is a tank on a system. Note the manual pull, and the tag stating the system was inspected.
Manual pull activation. Again, tagged of last inspection date.
Another manual pull. Located close to cooking surfaces which is kind of a problem.
Example of a fuel shut off. Explain how a fuel shut off works.
Point out fuel shut off at top right of tank.(white box)
Somewhat unclear, but globes are covering the light bulbs, providing the protection. Good for fire protection as well as products liability. No broken glass in the food.
Light bulb protected
Nothing is ever perfect
Fluorescent light. No protection what so ever.
A cooking appliance of great concern. We pay particular attention to the controls and condition of fat fryers.
Example of a deep fat fryer. Note that there is a nozzle over the cooking surface, located under the hood,fryer quite clean.
Inside where the controls are. High limit switch usually located in here.This area should always be clean.
A baffle is a divider between cooking appliances to prevent the spread of grease from coming in contact with an open flame . Next are some examples of what baffles look like.
Baffle missing. Deep fat fryer could spread grease to the gas range, causing the grease to ignite.
Nice baffle
Now that’s really a baffle!
Deep fat fryers have old grease. Some restaurants have a service that picks it up, most have their own dumpsters to store it until an outside service picks it up.
Grease outside of the dumpster.Problem. Also located against the wall of the building. We like to see at least 20 feet if possible. Employees actually carry the grease out to these dumpsters by carry it in a pail or container. Many times the grease is still hot or very warm and we have a possible comp. Injury, as well as the employee not being able to control pouring the grease into the dumpster. This is not a good job.
Signs of previous spilled grease
Good entrance. Sidewalk level, in good condition. Handrails supplied for all stairs. Adequate lighting.
Again, proper handrails on stairs.
Good walkway. No stairs, makes wheelchair access easier. Proper handrails. Note that snow has been removed form the ramp.
Good stairs, again snow and ice are removed.
Obviously a bad situation. Too much snow on the entrance walkway.
No idea how they expect customers to get inside.
Lack of handrail on top deck. Snow on stairs. Liability pertains to other people besides customers. Deliver people, suppliers, meter readers, etc.
Parking lots are a common place where slips and falls occur. Above are the things that need to be considered.
There are lots of areas inside the restaurant that are liability exposures. When dealing with the public, a restaurant owner has to be very careful about liability.
Nice area. Aisles between tables wide, furniture in good condition, exit clear and unobstructed.
Looks good. Good possibly move the table that’s close to the exit.
Nice level floors, handrails for stairs.
Lots of area between tables, nice floor, furniture looks to be in good condition. Well illuminated.
Exit blocked
Another example of a blocked exit.
Step up area causing a tripping hazard. Area should be lighted, or there should be sign warning of the step up. If a hostess is leading patrons to their seats, she should point out the step up areas, reminding patrons to use caution.
Note stairs right behind the bar stool. Someone pushing their seat out, is going right down the stairs.
Cafeteria style. Similar exposures as a salad bar. There should be someone in charge of this area to be sure dropped or spilled food is promptly picked up.
Many times agents will have coffee in the main dining room of an insured. They should look over the complete building.
Scary? I’ll say.
Restaurants can be profitable business for us. We must make sure hazards and exposures are controlled. Hopefully you know have a better understanding of what we or our service vendors mean in loss control reports, or when we have conversion with you about a restaurant. If there is anything you don’t understand or don’t feel comfortable about, call us or the corporate loss control manager. Before deciding to write any restaurant, you must feel very comfortable about the risk and what you read in the loss control report. Don’t assume anything, and don’t be scared to ask questions!
