Category Archives: Maintenance

by | August 19, 2013 · 5:55 am

Hospitality Industry Property Risks: California Restaurant Fire Caused By Electrical Short In Ice Maker; Over $75,000 In Damage To Structure, Contents And Loss Of Business

“…An electrical short in an ice maker caused the fire…the restaurant’s sprinkler system did go on, but not right away..Damage to the structure and contents is Restaurant Fire Risksestimated to be about $75,000 and loss of business about $10,000, fire officials said…”

A fire at Gordon Biersch Brewery Restaurant in Mission Valley was swiftly knocked down Sunday afternoon by an engine company that happened to be in the restaurant parking lot dousing a car fire, the San Diego Fire-Rescue Department reported. About 1:15 p.m., the restaurant manager hailed the fire crew in the parking lot at Mission Center Road near Camino de la Reina. Firefighters found waist-high smoke and flames in the kitchen, said San Diego fire department spokesman Maurice Luque.

About 200 diners and Gordon Biersch staff were evacuated and no injuries were reported, Luque said. The restaurant was closed for business for the rest of the day.

Per procedure, the San Diego County Department of Environmental Health was notified and will inspect the restaurant to determine when it is safe to reopen for business, Luque said.

For more:  http://www.utsandiego.com/news/2013/aug/18/gordon-biersch-fire-icemaker/

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by | August 9, 2013 · 6:32 am

Hospitality Industry Property Risks: Washington Restaurant Destroyed By Fire Caused By Cleaning Towels Left In Dryer “Spontaneously Combusting”

Restaurant Cleaning Towel Combustion Fires“…It was the second restaurant fire in Olympia in two years caused by towels in the dryer, and the fifth in five years to other businesses including hair salons…the cleaning towels that were left inside the dryer smolder for hours and then spontaneously combust.  The greases and oils used in the cleaning process apparently don’t all get washed out…”

Investigators have determined a fire that destroyed the Oyster House restaurant in Olympia started in the dryer, when cleaning towels spontaneously combusted. Now, they’re sending out a warning to all restaurants, hair salons, and even bowling alleys where towels are used to clean things and then washed and tossed in the dryer.

Olympia fire investigator Brian Schenk gave KOMO News a close look at the dryer where the Oyster House fire started. “I see a very distinct burn pattern here that shows me the fire came from the inside out,” Schenk said. “It just looks like it’s towels.”

The restaurant manager said the night of the fire that they used the dryer just before closing.

“And so when they get thrown in the dryer and left, they’ll continue to spontaneously heat even after the dryer cycle has stopped and people have all left,” said Assistant Chief Robert Bradley, the Olympia fire marshal.

For more:  http://www.komonews.com/news/local/Spontaneous-combustion-deemed-cause-of-Olympia-restaurant-fire-218925741.html?tab=video&c=y

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by | July 29, 2013 · 6:24 am

Hospitality Industry Pool Safety: “The Model Aquatic Health Code: Making Swimming Healthy And Safe”

Model Aquatic Health Code CDC-page-001

Model Aquatic Health Code CDC-page-002

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by | July 28, 2013 · 6:25 am

Hospitality Industry Safety Risks: Ohio Hotel Sued For “Negligence” By Family Of Security Guard Stabbed To Death By Homeless Man; “Unlocked Outside Stairwell Doors” Posed Safety Threat

“…(the suit claims) the  hotel was obligated to provide a safe place for its employees to work, (but) the outside stairwell doors were left unlocked as Hotel Wrongful Death Lawsuitspart of hotel  policy…the suit claims the  hotel’s employees routinely left exit doors to the stairwells unlocked from the  outside, and the family’s attorney said this allowed the homeless (man) to come inside and sleep…the  safety threat posed by the unlocked doors was foreseeable and should have been  prevented…”

The family of a security guard who was stabbed to death while on duty has sued  the hotel where he worked. Richard Campbell was  stabbed to death on his 58th birthday, Dec. 7, when he confronted a man in the  stairwell of the Hilton Netherland Plaza in downtown Cincinnati. Joseph Tucker pleaded  guilty last month to one count of murder in the slaying and was sentenced to 15  years to life in prison.

Tucker said he was high on  marijuana and drunk at the time, and he said he’s not sure why he stabbed  Campbell. Police said Tucker was in  the process of stealing something when the security guard confronted  him. Campbell’s brothers and  sisters filed a lawsuit Tuesday in Hamilton County Common Pleas Court, claiming  the hotel was negligent.

Read more: http://www.wlwt.com/news/local-news/cincinnati/family-of-slain-security-guard-sues-hotel/-/13549970/21181176/-/qbalbyz/-/index.html#ixzz2aLjd0nBP

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by | July 22, 2013 · 6:35 am

Hospitality Industry Property Risks: Nebraska Restaurant Fire Starts Near Cooler’s Condenser, Spreading Upstairs; Heavy Heat Results In Complete Loss

“…the blaze most likely started near the cooler’s condenser which was under repair and then spread to the NAPA auto store next door, only causing smoke damage while resulting in a complete loss for the restaurant…when the cook went to open the door, flames shot out…the whole Restaurant Fire Risksentire upstairs was probably involved in heavy fire. Made entry and attempted to extinguish that and due to extreme heat (the firefighters) were driven out and changed to a defensive mode…”

An iconic family restaurant in McCook destroyed by fire late Saturday evening must now decide how to move forward. Fullers Restaurant was more than a business, it was a part of the community and something everyone will miss.

“Tried to put it out with a hand extinguisher and then called the fire department and by the time they got set up and everything it was a little later,” said Val Fuller, the owner.

Fuller’s Restaurant employees recount the scene that led to the building’s evacuation late Saturday evening when the McCook Fire Department responded to a call for a structure fire shortly after 8:40 PM. “All of the employees, all of the customers were out and across the alley from the structure,” said Chief Marc Harpham with the McCook Fire Department.

“It was our supper hour, so we had a fairly decent crowd in there and we told them what the situation was and they left,” said Thayer.

Now, owner Fuller must decide how to move forward after losing the restaurant his parents started in 1946.

For more:  http://www.knopnews2.com/index.php?option=com_k2&view=item&id=8332:more-than-a-restaurant&Itemid=105

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by | July 18, 2013 · 5:57 am

Hospitality Industry Safety Solutions: Hotels And Restaurants With Ten Or More Employees Must Maintain A Written “Fire Prevention Plan” That Complies With OSHA Standards

OSHA Emergency Exit Route Facts-page-001

OSHA Fire Prevention Plan

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by | July 15, 2013 · 8:18 am

Hospitality Industry Health And Safety Compliance: OSHA To Increase Inspections And Enforcement Of “Emergency Exit Routes” Requirements

OSHA Emergency Exit Route Facts-page-001

Retailers and hospitality entities (as well as other employers with multiple establishments) should be particularly attuned to this issue for several reasons. First, even without this directive from OSHA’s national office, year after year, 1910.36 continues to be one of the five standards most frequently cited against employers in these industries. Second, whereas in most workplaces, exits and exit routes are intended for egress of employees only, in retail and hospitality locations, emergency exits are there for both employees and patrons, which increases the scrutiny on the issue. Third, OSHA has launched at least two special emphasis enforcement programs (one in Delaware and another in Pennsylvania) focused on retail establishments, and looking at egress issues as one of the top focus areas.
Finally, although initial fines for egress-related violations are typically only $2,000 or less, OSHA now treats related workplaces within a corporate family as one workplace for purposes of Repeat violations, which carry penalties up to $70,000 per violation. This has been the primary weapon OSHA has used to drive up penalties against employers with multiple workplaces, like retailers and hospitality employers. By actively pursuing more Repeat violations, OSHA is issuing much higher penalties. Over the past four years, OSHA has increased the number of Willful and Repeat violations it has issued by more than 200%.

OSHA Emergency Exit Route Facts-page-001

OSHA Emergency Exit Route Facts-page-002

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by | July 9, 2013 · 5:28 am

Hospitality Industry Insurance And Legal Solutions: “Live Webinar” On “Lodging And The ADA” Presented By HospitalityLawyer.com On July 17

HospitalityLawyer Lodging and the ADA WebinarHospitalityLawyer Lodging and the ADA Webinar 2HospitalityLawyer Lodging and the ADA Webinar 3

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by | July 4, 2013 · 10:02 am

Hospitality Industry Property Risks: Kansas Restaurant Kitchen Fire Caused By “Grease Build-Up In Duct Work”

“…fire was found in the grease duct…water (could not be put) on it, in that the grease will spread the fire even more…several specialized Restaurant Fire Risksextinguishers (had to be used) since the duct work is so big, and there was a lot of grease in the duct work, which led to the fire…” 

A buildup of grease caused a fire at the New China Buffet in the 4800 block of S. Broadway. Wichita Fire Department Battalion Chief John Turner said firefighters saw smoke from the highway as they responded to the call around 4:30 p.m. A second alarm was called because the restaurant is in a strip mall.

“We do have to protect not only the occupancy that is on fire, but the two neighboring occupancies are a concern for smoke extension and also fire extension,” Turner said.

Damage was mostly contained to the New China Buffet. The kitchen is a “total loss,” Turner said. No one was hurt. About 10 people were evacuated from the restaurant, with most being employees.

New China Buffet will be closed at least through Thursday, Turner said. The health department will inspect food and working conditions.

For more:  http://www.kfdi.com/news/local/214226361.html

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by | July 1, 2013 · 9:09 am

Hospitality Industry Health Risks: Hotel Rooms Continue To Have “High Levels Of Bacteria” From Diversity Of Guests; “Infection Risk” As Sanitizing Equipment Goes “Room To Room”

“…a hotel is  not an operating room, and bugs may lurk, despite tip-top cleaning efforts.” The  amount of guests who check in at hotels Hotel Health And Bacteria Risksfrom different parts of the world may  increase the exposure of germs…Cleaning items used by housekeepers such  as sponges and mops were also found to have high levels of bacteria which  increases the risk of infection as they go from room to room using the same  sanitizing equipment…”

On average, hotel housekeepers spend 30 minutes cleaning each room — about 14  to 16 rooms in an eight hour shift. In a study conducted at the University of Houston,  researchers took 19 bacteria samples from items found in three hotel rooms in  three states: Texas, Indiana and South Carolina. While high levels of bacteria  were discovered in bathroom sinks and floors, the dirtiest areas were light  switches and TV remotes, which contained 112.7 colony-forming unites of bacteria (CFUs)  and 67.6 CFUs, respectively. Moreover, light switches had the highest levels of  fecal matter bacteria with 111.1 CFUs.

“Guests  should not assume that their hotel room, not to mention all common surfaces  around the hotel such as doorknobs, front-desk pens … while (hopefully) clean,  are not sterile,” Matilde Parente, MD, a California-based  physician, biomedical safety consultant, and author board certified in pathology  and integrative holistic medicine, told Medical Daily.

Read more at http://www.medicaldaily.com/articles/16908/20130626/hotel-health-risks-chronic-illnesses-long-stay.htm#Iobk2OkS3QmG1emv.99

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