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Run: Kitchen Exhaust Hood Cleanliness and Operation Audit

Use this audit to verify hood cleanliness, grease control, exhaust performance, and cleaning records in a commercial kitchen. It helps you catch fire-risk de...

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Inspection Scope and Access

Verify the correct hood line, exhaust fan, and associated duct access points are identified and reachable without obstruction.
Record when the inspection was performed.
Document the hood line, kitchen area, or equipment covered by this audit.
Verify the last cleaning record or service ticket is available for review.

Hood Interior and Exterior Cleanliness

Measure the heaviest visible grease accumulation depth on accessible hood surfaces.
Check the visible exterior surfaces of the hood for grease film, sticky residue, or staining.
Inspect accessible interior hood surfaces for heavy grease accumulation or non-conformance with routine cleaning expectations.
Verify grease collection points are not overflowing, damaged, or obstructed.
Check hood-mounted lighting for grease buildup, cracked lenses, or missing covers.

Filters and Grease Removal Devices

Confirm filters or other grease removal devices are present, correctly oriented, and secure.
Inspect filters for heavy grease loading, dripping, or blockage that could reduce airflow or increase fire risk.
Assess whether the filters are intact and serviceable.
Verify filters can be removed and reinstalled without obstruction or unsafe force.

Exhaust Fan and Airflow Operation

Verify the exhaust fan energizes and remains operational during the inspection test.
Check for abnormal mechanical conditions that may indicate a maintenance deficiency.
Rate the visible capture performance of the hood during normal operation.
Inspect the fan housing and accessible surfaces for grease accumulation or residue.

Makeup Air and Kitchen Balance

Confirm the makeup air unit or supply air source is running when the exhaust system is operating.
Assess whether doors slam, smoke drifts, or supply air is clearly insufficient.
Check that supply grilles, diffusers, and discharge points are not blocked or damaged.

Cleaning Records and Corrective Actions

Record the date of the most recent professional cleaning or service visit.
Assess whether the cleaning frequency appears reasonable based on observed grease accumulation and kitchen volume.
List all deficiencies, non-conformances, and required follow-up actions, including responsible party and target completion date.

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