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Recommendation to the property owner

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Reference no: EM131517524

You are conducting a fire inspection in the kitchen of a restaurant (assembly occupancy) and observe that there is a dry chemical fire extinguishing system protecting the cooking area and hood system. Upon closer examination, the system is out of date based on the inspection tag. What is your recommendation to the property owner, and why? What type of documentation would you provide to your fire marshal's office?

Your response should be at least 300 words in length.

Reference no: EM131517524

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