Harbor & Vine — Main Kitchen

Harbor & Vine Restaurant•27 State St, Santa Barbara, CA 93101

RestaurantNew BusinessM. Drucker, Sr. Risk Control Consultant

1
Exterior & occupancy
Approach shot of the building. State the business name, address, and what's being cooked.
2
Cooking line
Pan the cooking line. Call out fryers, ranges, grills, and the hood over them.
3
Hood & suppression
Show the hood, ductwork, and the suppression nozzles. Read the inspection tag date aloud.
4
Class K & extinguishers
Locate the Class K extinguisher near the line and any ABC units. Note tag currency.
5
Exits & egress
Walk each exit. Confirm paths are clear and exit signs are lit.
6
Housekeeping
Show grease buildup on filters/ducts and general cleanliness of the cook space.

Record the walkthrough

Follow the script above and narrate naturally. Your voice and footage build the Travelers report.

Backup video

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