OSHA Accident Investigation · Summary #221378649
BROADWAY RESTAURANT GROUP
FAIRFIELD, IA·
Event description
Employees are exposed to carbon monoxide while operating bro
Investigation abstract
At 2:00 p.m. on August 2, 2021, three employees at a limited-service food restaurant were broiling hamburger patties using a Duke brand broiler oven. The broiler was reported to have ongoing operational issues and appeared to draw more natural gas than it burned, releasing smoke and carbon monoxide into the kitchen. A Gaylord brand exhaust vent above the broiler had not been serviced, and its fresh air intake and baffles were dirty and clogged. The lack of ventilation caused exhaust gases to linger in the kitchen. As a result, the employees became ill and sought medical attention. They were treated without hospitalization.
Victims (3)
-
#1 Non-hospitalized injury Age 20 F
- Event type
- 8
- Occupation code
- 439
-
#2 Non-hospitalized injury Age 32 F
- Event type
- 8
- Occupation code
- 439
-
#3 Non-hospitalized injury Age 26 F
- Event type
- 8
- Occupation code
- 439
Codes shown verbatim from OSHA's accident-investigation database. A human-readable decoder is coming in a future release once the accident_lookup2 dictionary is loaded.