Decide before it happens
Nobody wants to turn customers away, and the pressure to keep going is strongest in the middle of a busy night. That is exactly why the decision should be thought through in advance. Print this page, discuss it with the owner and adjust it to your business, then keep it with the shutoff map.
Some situations are not judgment calls at all. A gas smell means everyone leaves. Sewage near food means that area stops. Others depend on what still works and what your permits and health requirements allow, and those are worth checking ahead of time.
The decision rows
- IfAnyone smells gasStop everything and evacuate. Call 911 or SoCalGas from outside. Do not reopen until told it is safe.
- IfSewage is backing up near food, prep, dish or service areasStop service in the affected area, keep people away and do not resume until it is cleaned and the line is cleared.
- IfNo hot water for handwashing or dishwashingAssume service must pause unless you have an approved alternative. Check your requirements in advance.
- IfOne floor sink is slow but not overflowingStop draining into it, keep service going if other drains work, and call a plumber.
- IfA supply leak has been stopped at the valveContinue if the fixtures you need still work and the floor is safe.
- IfCustomer restrooms are out of serviceCheck what your business must provide; you may need to close or limit service.
If you stop service
- Make it safe.Evacuate for gas, shut off water at the fixture or main for leaks, and keep everyone away from sewage.
- Protect food.Cover or move food and clean items away from the affected area. Discard anything that may have been contaminated.
- Call for help.Call your vetted plumber and the owner or property manager.
- Tell the team.Give staff a clear plan: who stays, who leaves and what to tell customers.
- Write it down.Record times, what happened and what was done for the owner and any insurer.
What still works? Quick check
| System | Working? | Needed to keep serving? |
|---|---|---|
| Hot water at hand sinks | ☐ Yes ☐ No | Usually yes |
| Dishwashing or approved sanitizing | ☐ Yes ☐ No | Usually yes |
| Kitchen drains | ☐ Yes ☐ No | Depends on which ones |
| Customer restrooms | ☐ Yes ☐ No | Check your requirements |
| Gas cooking equipment | ☐ Yes ☐ No | Depends on menu |
Questions to settle with the owner now
- Who can make the call to stop service?
- What alternatives do we have for sanitizing if hot water fails?
- What are our restroom requirements?
- How do we communicate a closure to staff and customers?
Common questions
Can we keep the bar open if the kitchen drains are backed up?
Possibly, if the bar is on separate drains, has working hand sinks and is away from any sewage. Confirm which drains the bar uses before deciding.
Who should we ask about health requirements?
Review the requirements for food facilities that apply to your business ahead of time, and check with the county or city if unsure.
Does every leak mean closing?
No. A supply leak stopped at its valve often allows partial service. Sewage and gas are different.
General information for Fullerton, not a quote or professional advice. In an emergency, call 911.