(A) Definition of commercial kitchen exhaust hoods and duct systems. A system containing hoods, filters, grease extractors, ducts, and exhaust fans located over commercial cooking appliances and domestic cooking appliances used for commercial purposes that produce grease laden vapors.
(B) Cleaning. All commercial kitchen exhaust hood and duct systems shall be cleaned to prevent the accumulation of grease. Cleanings shall be recorded, and records shall state the extent, time, and date of cleaning. The records shall be maintained on the premises.
(C) Portable fire extinguishers. Commercial kitchens shall be equipped with a K-Class fire extinguisher.
(D) Extinguishing systems. Commercial kitchen hood extinguishing systems shall be serviced at least every 12 months by a licensed inspector, and after activation of the system (MSFC 904.14.1). Inspection, testing, and maintenance requirements are based on the type of system that is installed.
(E) Dry-chemical and wet-chemical extinguishing systems. Dry-chemical and wet-chemical extinguishing systems shall be inspected, tested, and maintained by a licensed contractor every 12 months and after an activation of the system. Additionally, on a monthly basis, the system owner must conduct a “quick check” of the following (IFC 901.6.1, NFPA 17, § 11.2, and NFPA 17A, § 7.2):
(1) The extinguishing system is in its proper location;
(2) The manual actuators are unobstructed;
(3) The tamper indicators and seals are in tact;
(4) The maintenance tag, or certificate, is in place;
(5) The system shows no physical damage or condition that might prevent operation;
(6) The pressure gauge(s) is in operable range;
(7) The nozzle blow-off caps, where provided, are in tact and undamaged; and
(8) Neither the protected equipment nor the hazard has been modified or relocated.
(F) Inspection and correction.
(1) The Fire Department may inspect any commercial kitchen exhaust hood and duct system as frequently as the Fire Department may deem necessary to ensure compliance with this section. The Department will provide adequate written notification prior to any inspections.
(2) All owners, or operators, of commercial kitchen exhaust hood and duct systems, having received a notice of a violation of this section from the Fire Department, shall correct the violation so listed within the time limit specified in the notice.
(G) Violation. A violation of this section shall be a misdemeanor.
(Ord. 14, third series, passed 6-1-2010) Penalty, see § 10.99