Risk quality score 62 (50–69)
Who is deciding? Decisions are attributed by name (demo identity — not a login).
Maintain rigorous daily/weekly manual cleaning of cooking surfaces and filters between the professional 90-day hood service intervals; document interim cleaning to keep grease load minimized. (Basis: Visible grease/oil buildup on ranges, griddles, fryers, hood surfaces, and baffle filters across multiple frames constitutes the primary ignition and fire-spread fuel source in commercial kitchens, directly above and adjacent to open flame.)
Verify a baffle/separation is installed between fryers and open-flame equipment; keep fryer lids/covers available and maintain proper spacing per manufacturer and code guidance. (Basis: Open fryer vats of hot oil immediately beside open-burner ranges increase grease-fire ignition risk and present staff burn exposure along the cooking line, a leading cause of high-frequency kitchen loss.)
Relocate all chemicals to a dedicated, segregated storage area below and away from food, prep surfaces, and utensils per health-code separation requirements. (Basis: Chemical bottles stored above dry goods and prep areas create a food contamination exposure if they leak or spill, a recognized food-safety deficiency in food service operations.)
Increase frequency of cooking-surface and hood degreasing between the documented 90-day professional cleanings; ensure all baffle filters are UL-listed, fully seated, and cleaned on a routine schedule. (Basis: Multiple cookline and hood photos (Images 14, 16, 17, 18, 19) show grease buildup on hood surfaces, filters, griddles, fryers, and ranges — a leading ignition and fire-spread source in commercial kitchens. One image also noted less-effective mesh filters and a misaligned/gapped baffle filter allowing grease-laden vapor bypass.)
Confirm suppression nozzle coverage over all fryer and open-flame appliances; where feasible, maintain separation or install a listed baffle/barrier between fryers and open-flame equipment. (Basis: Images 14, 16, and 17 show hot-oil fryers sited directly beside open-flame ranges, griddles, and broilers, increasing the risk of grease flare-up, flash fire, and hot-oil spill along the cookline.)
Relocate all cleaning chemicals to dedicated storage below or physically separated from food products, consistent with food-safety segregation practices. (Basis: Image 15 shows jugs of cleaning chemicals on an upper shelf directly above dry-food storage, creating a food-contamination exposure if a container leaks or spills.)