Holysmokes look whats happening in Holyoke!
- Thread starter Grant
- Start date
mistersqueegee
New member
I wonder who sets the standard for properly cleaned?
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Just went to the council meeting Tuesday. It appears that the AHJ are pretty upset about with a couple of hood cleaners and an Asian restaurant. Unfortunately it looks as if all hood cleaners are doing a really bad job which we are not. First they want to have the hood cleaner pay for and get a permit for each and every cleaning and Inspection. Only $25.00 which will be added to the cost of the job. They say we have about 250 restaurants. Unfortunately there are substantially more cooking facilities that were completely ignored. You all know, Nursing homes, schools, colleges, day cares, bars with grills and on and on. Take all those $25.00 and put them together and guess what. Thats a lot of cash. Secondly they want before and after pictures. Specific pictures. They indicate what they want. Now on a single hood thats about 25 pics. One large restaurant here has 5 hoods. Thats what , about 150 pics. Now when these pics are being taken how much does the work slow down or even stop? The additional time the pics will take should be on the low end about an hour. How about the 5 hood system. 2 + hours, then they have to be downloaded and then sent to the Fire Dept who will, when they inspect take picture of their own to compare. They will have so much paperwork they will probably need the cash to hire more employees. Additionally there will be an extra couple of hours added to the cost of the job. So who is being punished? The restaurant owners who pay quite enough already? I know I will be getting paid more. Inspections in schools which just warm and reheat food will go up substantially due to the photos , processing and delivery of them. The scare tactics that are being used are presented unfairly. First where does a fire start? Not in the duct. It usually has to start on a piece of cooking equipment, then is allowed to grow and then reach the often Aluminum filters which offer little resistance. Then it has to melt the link to activate the fire suppression system. Then it dumps and by that time it is not enough to keep the grease in the duct from igniting. Lets ask ourselves, why do they have a manual pull on a fire suppression system. Why do they have special extinguishers near the hood? If these don't work why have them. Some employees don't even know where the manual pull is? They get no training at all. Lets see the two Asian restaurants. First the one in Boston. Decades of neglect. The hood cleaners report indicated that he could not clean the duct because it was sealed in a solid ceiling. The Asian restaurant here that burned due to the ignition of corn meal all over the place. Mc Donalds, a fire suppression guy dropped an actuator tank into a fryolator. There is plenty of blame to go around but focusing on the hood cleaner is a bit unfair to say the least. The duct has fuel for a fire in it. But the fire did not start there. Perhaps there should be blame for anything that burns when exposed to flame. Because there was a fire in a restaurant and the cooking area burns, well thats mostly where the fires start. Here we are doing our best to keep grease accumulation down to less that 1/8 of an inch of grease between cleanings according to the codes. We cannot stop fires from happening in grease using restaurants but hopefully we can limit one accelerant. As our famous New England Patriot coach says......We all need to just DO OUR JOBS.