Most restaurant owners in Connecticut think about the exhaust system when the hood starts smelling or an inspector schedules a visit. Meanwhile, line cooks, dishwashers and prep staff breathe whatever that system fails to pull out, every shift, for years. Restaurant staff workplace safety in Connecticut depends heavily on a part of the kitchen most people never look at: the hood, filters, fan and ductwork above the line. When grease builds up there, the risks are concrete. Th