This video was captured at a restaurant at Buch Gardens in Tampa. Is the automatic fire extinguishing system shown a dry or a wet system? What is missing in the video. How often does this hooded vent system require inspection for grease buildup? Can restaurant employees inspect the hood and ducts for grease and clean it if required? A real loss control inspector knows the answers to these questions. The answers are below … click on the continue button.
What type of wiring is shown in the photo below? What is it called? Does it meet current electrical safety codes. What recommendation would you put in your loss control field report? Are you more of a photographer than you are a loss control inspector?