Submission 1dc8cc5c-acec-41bb-a5b4-692d31f018e0 · Carpe ID 1e64f8db7e69b8a4
Property Profile (COPE)
Central Row Donuts LLC operates a Dunkin' franchise at 20 Central Row in downtown Hartford, Connecticut — a ground-floor, express/walk-up format serving the central business district. Unlike a suburban drive-thru store, this location runs no on-site frying (intake confirmed fryers: 0); donuts arrive par-baked or packaged and the cook exposure is limited. The operation is coffee-forward with morning weekday peak traffic from surrounding offices.
This submission was routed to Loss Control by underwriter Ada Ace (Travelers) on the Maintenance and Condition state signal — specifically a Low Maintenance and Condition Score. The survey focus is therefore housekeeping, floor and surface condition, and the upkeep of fire and life-safety equipment, rather than a heavy cook-line exposure. The onsite findings below corroborate the maintenance-and-condition trigger.
Maintenance and Condition
The Maintenance and Condition state signal that triggered this survey was corroborated during the walk. Back-of-house floor condition and general housekeeping are the principal drivers: intake recorded floors not in acceptable condition (floors_ok: No), and the AI photo assessment independently flagged a slippery, contaminated floor as a high-severity finding alongside poor housekeeping and an obstructed floor drain.
| Response | Detail | |
|---|---|---|
| BOH floor — slippery, contaminated surface | Critical | Kitchen/BOH floor observed with grease/water contamination and inadequate housekeeping. Intake recorded floors_ok: No. AI photo assessment graded this a high-severity slip exposure. Immediately clean and degrease; implement a scheduled mopping/degreasing routine and deploy slip-resistant mats. |
| General housekeeping / uncleanliness | Correction | Debris and general uncleanliness in the BOH. Establish and document a written housekeeping schedule with assigned shifts and remove accumulated debris. Drives the Maintenance and Condition score directly. |
| Obstructed floor drain | Correction | Floor drain partially obstructed by debris. Clear the drain, keep covers free of obstruction, and add drain inspection to the cleaning schedule to prevent standing water that compounds the slip exposure. |
| Trip hazard from loose debris | Minor Note | Loose debris on the BOH floor. Remove immediately and provide covered waste receptacles within reach of prep stations. |
Food Safety, Prep and Holding
Temperature holding and handwashing controls were largely in place at survey. Intake recorded cold-hold and hot-hold within range, handwashing available, date labels in use, and sanitizer within spec. The open items are verification and station-discipline issues rather than systemic holding failures.
| Response | Detail | |
|---|---|---|
| Cold-hold units at ≤41°F | Pass | Reach-in/walk-in cold-hold recorded within range (intake: cold_hold Yes). Photo captured for the file. |
| Hot-hold / steam tables at ≥135°F | Pass | Hot-hold recorded within range (intake: hot_hold Yes). Photo captured. |
| Date labels on prepped/opened food (7-day rule) | Correction | Date labeling is in use (intake: date_labels Yes), but the AI photo review could not verify legible prep-date and 7-day discard labels on every container. Confirm every container carries a clearly legible date label; capture follow-up photos. |
| Handwash sink stocked and dedicated | Correction | Handwash sink stocked with soap, hot water, and signage (intake: handwash Yes). AI review flagged a cloth towel/rag and non-station clutter at the basin. Remove the cloth towel and require single-use paper towels; keep the basin dedicated and clear. |
| Cross-contamination controls | Pass | Cross-contamination controls in place (intake: cross_contam Yes). |
| Sanitizer concentration | Pass | Sanitizer within spec at survey (intake: sanitizer Within spec). |
| Food-handler certifications current | Pass | Food certifications current (intake: food_certs Current). |
Fire and Life Safety
With no fryers on site (intake: fryers 0), the cook-line fire exposure is limited. Core protections are present: Class K extinguisher, hood suppression, building sprinkler, and a current extinguisher service tag. The open item is exhaust hood/duct cleaning, which intake recorded as not current and the AI review corroborated with inaccessible duct areas.
| Response | Detail | |
|---|---|---|
| Hood / duct cleaning current (NFPA 96) | Correction | Exhaust hood/duct cleaning not current (intake: hood_clean No). AI photo review flagged inaccessible exhaust-duct areas not fully cleaned. Obtain the service report, review noted inaccessible areas, and install additional access panels so the full duct run can be cleaned on an NFPA 96 cadence. |
| Sprinkler heads clear (≥18 in clearance) | Correction | Building wet system present (intake: sprinkler Yes), but AI review flagged sprinkler-head obstruction/proximity to stored items and grease/dust loading on a head. Maintain minimum 18 in. clearance below all deflectors; clean heads per NFPA 25 and do not paint or coat. |
| Class K extinguisher present | Pass | Class K extinguisher present at the cook line (intake: class_k Yes). |
| Hood suppression system present | Pass | Wet-chemical hood suppression present (intake: hood_suppression Yes). |
| Portable extinguisher service tag current | Pass | Extinguisher service tag current (intake: extinguisher_tag Current). Minor data-entry correction noted by AI on one service tag's contact info — have the vendor correct the tag. |
| Exits and egress paths clear | Pass | Two exits; egress paths clear at survey (intake: exits 2, egress_clear Yes). |
| Wet-floor signage | Pass | Wet-floor signage marked N/A at intake for this format (intake: wet_signage N/A); recommend stocking given the floor-condition findings. |
Employee Practices and Lock-Out / Tag-Out
| Response | Detail | |
|---|---|---|
| Slip-resistant footwear policy | Pass | Slip-resistant footwear in use (intake: footwear Yes). Reinforce given the BOH floor-condition findings. |
| Food-handler certifications | Pass | Certifications current (intake: food_certs Current). |
| Response | Detail | |
|---|---|---|
| Written LOTO program | Pass | Written LOTO program in place (intake: loto_program Yes). |
| LOTO devices available | Pass | LOTO devices available at powered equipment (intake: loto_devices Yes). |
| LOTO training completed | Pass | Staff LOTO training completed (intake: loto_training Yes). |
Consolidated Action Items
The Maintenance and Condition trigger is substantiated. The single Critical (slippery contaminated BOH floor) and the housekeeping/drain corrections are the drivers of the low condition score and should be tracked to closure. Fire/life-safety is fundamentally sound for a no-fryer express format; the open items are hood/duct cleaning cadence and sprinkler-head clearance. Holding and handwashing controls are in place, with verification follow-ups on date-labeling and handwash-station discipline.
Probable Maximum Loss (PML)
AI Loss-Control Assessment
The captured media depicts a generally well-maintained restaurant risk with several key controls confirmed in place: cold-holding at 41°F, hot-holding at 165°F, orderly and labeled food storage, a properly stocked handwash station, a current NFPA 96 hood-cleaning certificate (serviced Jan 2026, next due May 2026), and a fire sprinkler head in service. These observations directly address the underwriter's Maintenance and Condition (State) and Low Maintenance and Condition Score areas of interest, supporting a largely favorable picture. The most material exposure captured is a heavily greased, residue-laden kitchen floor with tracked footprints, which presents a slip-and-fall and sanitation concern; minor advisory items include a cold-holding unit at the upper temperature limit and a reusable cloth towel at the handwash sink. Overall the housekeeping deficiency on the floor is the primary item warranting correction in an otherwise orderly operation.
Immediately clean and degrease the back-of-house floor. Implement a scheduled mopping/degreasing routine and deploy slip-resistant mats. Highest-severity driver of the low maintenance-and-condition score.
Document a written housekeeping schedule with assigned shifts, remove accumulated debris, and provide covered waste receptacles within reach of prep stations.
Clear the drain of debris, keep covers free of obstruction, and add drain inspection to the cleaning schedule to prevent standing water.
Obtain the service report, review noted inaccessible duct areas, and install additional access panels so the full run can be cleaned on an NFPA 96 cadence.
Maintain minimum 18 in. clearance below all deflectors; clean heads of grease/dust per NFPA 25; do not paint or coat.
Confirm every prepped/opened container carries a clearly legible prep date and 7-day discard label; capture follow-up photos for the file.
Remove the cloth towel from the handwash station; require single-use paper towels. Keep the basin dedicated and clear of non-station items.
Field Documentation
Evidence location: 0 of 7 captures verified on site · 7 without location data
AI Loss-Control Assessment
80% confidenceFull AI synthesis and top exposures are shown under the Recommendations tab. Per-photo reads appear on each image below.