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Tag No.: K0069
Based on observation, the facility failed to maintain their kitchen hood fire suppression system. This was evidenced by the nozzles in the kitchen hood fire suppression system that did not have protective caps. This could increase the chance for fire in the kitchen and result in the failure of the kitchen hood fire suppression system that may be due to the accumulation of grease inside the nozzles. This affected one of eight floors in the West Tower.
NFPA 101, Life Safety Code, 2000 Edition
18.3.2.6 Cooking Facilities. Cooking facilities shall be protected in accordance with 9.2.3.
9.2.3 Commercial Cooking Equipment. Commercial cooking equipment shall be in accordance with NFPA 96, Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations, unless existing installations, which shall be permitted to be continued in service, subject to approval by the authority having jurisdiction.
NFPA 96, Standard for Ventilation Control and and Fire Protection of Commercial Cooking Equipment, 1998 Edition
7-2.2.1 Automatic fire-extinguishing systems shall be installed in accordance with the terms of their listing, the manufacturer's instructions, and the following standards where applicable.
(d) NFPA 17A, Standard for Wet Chemical Extinguishing Systems
NFPA 17A, Standard for Wet Chemical Extinguishing Systems, 1998 Edition
2-3.1.4 All discharge nozzles shall be provided with caps or other suitable devices to prevent the entrance of grease vapors, moisture, or other foreign materials into the piping. The protection device shall blow off, open, or blow out upon agent discharge.
Findings:
During a facility tour with the Director of Plant Services (DPS) from 4/4/16 to 4/7/16, the kitchen hood fire-suppression system was observed.
West Tower, First Floor:
1. On 4/5/16, at 2:25 p.m., the kitchen hood fire suppression system (hood #3010), located by the kitchen serving area, was observed to have 3 of 5 nozzles without protective caps. This was acknowledged by the DPS during the survey.