Risk Control ReportingGeneral Information
Executive Summary
Survey requested by the underwriter on a Low Maintenance and Condition Score. The trigger is substantiated: BOH floor condition and housekeeping are the principal exposures, with one critical slip finding (slippery, contaminated floor), plus housekeeping and obstructed-drain corrections. Fire and life safety is sound for a no-fryer express format, with open items on hood/duct cleaning cadence and sprinkler-head clearance. Holding and handwashing controls are in place. Outcome: Below Average — driven by maintenance and condition.
How This Inspection Was Conducted
From underwriter referral to onsite verification, in support of the carrier
Underwriter Ada Ace (Travelers) requested a loss-control survey on this Hartford Dunkin' submission based on the Maintenance and Condition state signal — a Low Maintenance and Condition Score. The areas of interest carried into the field were 'Maintenance and Condition (State)' and 'Low Maint and Condition Score'.
Because intake confirmed no on-site frying (fryers: 0) and no drive-thru, the survey concentrated on the condition-and-upkeep exposures behind the trigger: BOH floor condition, housekeeping, drainage, exhaust-hood cleaning cadence, and sprinkler-head upkeep — rather than a heavy cook-line fire load.
Pulse capture recorded the observable conditions: cold- and hot-hold readings, date labeling, handwash station, hood/duct tag, sprinkler-head clearance, and the BOH floor. An AI photo assessment ran against the captured images and independently surfaced the slippery-floor, housekeeping, drain, duct-access, and sprinkler-clearance findings reflected in this report.
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.
| Control | Response | Observed condition | Evidence | Ref |
|---|---|---|---|---|
| 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. | Pulse captured | Floors photo |
| 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. | Pulse captured | Floors photo |
| 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. | Pulse captured | Floors photo |
| 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. | Pulse captured | Floors photo |
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.
| Control | Response | Observed condition | Evidence | Ref |
|---|---|---|---|---|
| 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. | Pulse captured | Cold-hold photo |
| Hot-hold / steam tables at ≥135°F | Pass | Hot-hold recorded within range (intake: hot_hold Yes). Photo captured. | Pulse captured | Hot-hold photo |
| 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. | Inspector documented | Date-label 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. | Pulse captured | Handwash photo |
| Cross-contamination controls | Pass | Cross-contamination controls in place (intake: cross_contam Yes). | Inspector documented | Interview |
| Sanitizer concentration | Pass | Sanitizer within spec at survey (intake: sanitizer Within spec). | Inspector documented | Interview |
| Food-handler certifications current | Pass | Food certifications current (intake: food_certs Current). | Inspector documented | Interview |
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.
| Control | Response | Observed condition | Evidence | Ref |
|---|---|---|---|---|
| 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. | Pulse captured | Hood/duct photo |
| 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. | Pulse captured | Sprinkler photo |
| Class K extinguisher present | Pass | Class K extinguisher present at the cook line (intake: class_k Yes). | Inspector documented | Interview |
| Hood suppression system present | Pass | Wet-chemical hood suppression present (intake: hood_suppression Yes). | Inspector documented | Interview |
| 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. | Inspector documented | Service tag photo |
| Exits and egress paths clear | Pass | Two exits; egress paths clear at survey (intake: exits 2, egress_clear Yes). | Pulse captured | Interview |
| 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. | Inspector documented | Interview |
Employee Practices and Lock-Out / Tag-Out
| Employee Practices and Training | Response | Observed condition | Evidence | Ref |
|---|---|---|---|---|
| Slip-resistant footwear policy | Pass | Slip-resistant footwear in use (intake: footwear Yes). Reinforce given the BOH floor-condition findings. | Inspector documented | Interview |
| Food-handler certifications | Pass | Certifications current (intake: food_certs Current). | Inspector documented | Interview |
| Lock-Out / Tag-Out Program | Response | Observed condition | Evidence | Ref |
|---|---|---|---|---|
| Written LOTO program | Pass | Written LOTO program in place (intake: loto_program Yes). | Inspector documented | Interview |
| LOTO devices available | Pass | LOTO devices available at powered equipment (intake: loto_devices Yes). | Inspector documented | Interview |
| LOTO training completed | Pass | Staff LOTO training completed (intake: loto_training Yes). | Inspector documented | Interview |
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.
Risk Quality Grade
Overall Risk Quality Grade (Location)
| Grade | Score | Range |
|---|---|---|
| Good | 78 | 70–84 |
Recommendations
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.
Pulse reference: Floors photo
Document a written housekeeping schedule with assigned shifts, remove accumulated debris, and provide covered waste receptacles within reach of prep stations.
Pulse reference: Floors photo
Clear the drain of debris, keep covers free of obstruction, and add drain inspection to the cleaning schedule to prevent standing water.
Pulse reference: Floors photo
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.
Pulse reference: Hood/duct photo
Maintain minimum 18 in. clearance below all deflectors; clean heads of grease/dust per NFPA 25; do not paint or coat.
Pulse reference: Sprinkler photo
Confirm every prepped/opened container carries a clearly legible prep date and 7-day discard label; capture follow-up photos for the file.
Pulse reference: Date-label photos
Remove the cloth towel from the handwash station; require single-use paper towels. Keep the basin dedicated and clear of non-station items.
Pulse reference: Handwash photo
Recommendation Outlook
Recommendations above are tracked to closure with the account contact. Important items are targeted for completion prior to the renewal effective date; advisory items are reviewed at the next scheduled survey. The account has historically been responsive to risk control guidance, and management has acknowledged the open items at the closing conference.
AI Loss-Control Assessment
Media-Based Risk Findings
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.
| Concern | Severity | Recommended Action | Underwriter Interest |
|---|---|---|---|
| Greasy/soiled kitchen floor with tracked residue | MEDIUM | Implement a documented deep-cleaning and degreasing schedule for kitchen flooring, use slip-resistant cleaning protocols, and ensure floors are kept dry and free of grease buildup throughout service. | Maintenance and Condition (State) |
| Cold-holding temperature at upper safe limit (41°F) | LOW | Verify the unit's setpoint and adjust to maintain a buffer below 41°F; monitor and log temperatures regularly to catch upward drift early. | Maintenance and Condition (State) |
| Reusable cloth towel at handwash sink | LOW | Remove the reusable cloth towel and rely on the stocked single-use paper-towel dispenser for hand drying at the handwash station. | Maintenance and Condition (State) |
| Loose paper debris near floor drain | LOW | Keep floor drains clear of debris and incorporate drain-area cleanup into routine housekeeping rounds. | Low Maint and Condition Score |
Derived Risk Quality
Grade: Good (score 78, range 70–84). Drivers: 1 medium-severity concern; 3 low-severity concerns; Field capture 100% complete (22/22 fields).
Generated by claude-opus-4-8 · 80% confidence · 6/24/2026, 9:03:10 PM · AI-drafted, pending consultant review.
Evidence Location Verification
Capture-time GPS stamps verified against the insured location
Evidence location: 0 of 7 captures verified on site · 7 without location data
Location stamps are recorded by the capture device at the moment each photo, video, or voice memo is taken and compared against the geocoded property address. Items without location data predate location stamping or were captured with location services unavailable.
Photo Risk Assessment
Per-image AI analysis of the captured field photos
Close-up photo of a chrome-bezel digital thermometer display, likely on a refrigeration/cooler unit, reading 41°F. The bezel and surrounding stainless surface show light condensation/water droplets but are otherwise clean and intact; the LED display is functional and legible.
41°F is at the very top of the safe cold-holding range; for a food occupancy, a unit holding at the limit risks drifting above 41°F into the temperature danger zone, raising spoilage/foodborne-illness and product-loss exposure.
Recommend: Verify the unit is maintaining product at or below 41°F with a calibrated probe thermometer, log temperatures on a routine schedule, and service refrigeration if readings trend upward.
Underwriter interest: Maintenance and Condition (State)
72% confidence · AI-drafted, pending consultant review.
The photo shows a stainless-steel hand-washing sink station in a food-prep area, with a wall-mounted touchless soap dispenser (partially full), a paper-towel dispenser stocked with towels, a bottle of pump soap on the sink edge, a scrub brush, and a hanging cloth towel. A laminated 'Hand Washing Only' Dunkin' sign is posted above. Surfaces are generally intact and the station is reasonably stocked, though there is some staining/buildup visible on the backsplash and faucet.
A hanging cloth towel at a designated handwash station can cross-contaminate clean hands in a food-prep occupancy; single-use paper towels are the expected drying method.
Recommend: Remove the cloth towel from the handwash station and require staff to dry hands with the single-use paper towels already provided in the wall dispenser.
Underwriter interest: Maintenance and Condition (State)
78% confidence · AI-drafted, pending consultant review.
Commercial kitchen/prep area with a stainless steel work table holding Dunkin' Donuts boxes on a lower shelf, adjacent to wire shelving with stock boxes. The vinyl/resilient floor shows extensive greasy, mud-colored residue and tracked footprints across most of the visible surface, with loose paper debris near a floor drain.
Heavy grease and residue film over a large floor area in a high-traffic kitchen creates a slip-and-fall exposure for employees and degrades sanitation.
Recommend: Implement and document a regular floor degreasing/deep-cleaning schedule; address the source of grease tracking and ensure floors are cleaned at end of each shift.
Underwriter interest: Maintenance and Condition (State)
Discarded paper/napkins on the floor near the drain can obstruct drainage and contribute to poor housekeeping and slip hazards in a food-prep environment.
Recommend: Remove debris promptly, keep the floor drain clear, and maintain routine housekeeping rounds to clear loose trash.
Underwriter interest: Low Maint and Condition Score
80% confidence · AI-drafted, pending consultant review.
Field Documentation
Captured during the on-site walkthrough
