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Based on interview, the facility failed to follow correct procedures for fires under kitchen hoods protected by an extinguishing system.

The findings include:

Interview with the administrator, maintenance supervisor, and dietary staff member on 9/7/16 at 3:00 PM revealed the staff members in the dietary department did not follow correct procedures by not activating the automatic fire suppression system for the kitchen hood. The staff members used salt and an ABC Class fire extinguisher as the primary means for extinguishment.

This finding was verified and acknowledged by the administrator and maintenance supervisor during the exit conference on 9/7/16.
NFPA 96 1998 Edition 7-2.1 & 7-2.1.1