FIRE ALARM (LOC)
Btwn W BRIDGE ST & FISHERS ALY
E46
Dispatched 9:08 AM
ClearedETA
4m
DIST
1mi
HYD
56ft
PREPLAN
N
PRIORS
30
⚠ FREQUENT ALARM LOCATION — 25 of 30 priors were alarm activations · 3 in last 6 months · no actual fires
Another alarm here within 30 days: about 1 in 2 (46% for addresses with 3 to 5 in six months)
Dispatch
CATEGORY:FIRE. LOCATION TYPE: COMMERCIAL. LOCATION NAME: DUNKIN
Caller: MONITORING ID:25308 RAPID RESPONSE
Temp
66°F
Wind
6 NNE
Conditions
Sunny
Humidity
66%
Prior Calls at This Address (30)
⚠ FREQUENT ALARM LOCATION — 25 of 30 priors were alarm activations · 3 in last 6 months · no actual fires
Read off the 3D
Roof about 38 ft up, collapse zone 57 ft
Structure runs past the sampled area; footprint and far sides not read
Grade drops 11 ft on Bravo, expect a walkout or extra floor
Exposure on Charlie, 39 ft, inside the collapse zone
Exposure on Delta, 39 ft, inside the collapse zone
Water Supply
SW
11 West Bridge Street New Hope
Behind 11 W. Bridge St.
E
19 River Road New Hope
N. Main St. on side B of Starbucks location
Size-Up Reference
Zone: TYPE: COMMERCIAL
Wind: 6mph NNE
30 prior calls at this address
Hydrant 34 — 56ft E — 1500+ GPM
N. Main St. on side B of Starbucks location
Structure
Ordinary Commercial
Occupancy
Business
Footprint
1,077 sq ft
Construction
Ordinary
🚨 Incident Snapshot
moderateFire alarm activation
Dunkin Donuts, commercial storefront
10 prior alarms at this location in 4 months — high nuisance pattern
⚠️ Primary Risk Signals
Nuisance alarm history
Pattern suggests detector sensitivity or cooking equipment
Confirm actual fire conditions before committing interior
Cooking equipment fire potential
Kitchen hood systems and deep fryer present
If real fire: suppress with appropriate agent, ventilate aggressively
🌬️ Environmental Conditions
Sunny, 6 mph NNE wind, good visibility
No environmental fire spread concerns
✔️ Confirm on Arrival
Alarm activation point
Smoke or flame visible, or alarm only
Kitchen status
Hood suppression system armed, fryer operational, exhaust fans running
Occupancy
Business hours, customer and staff present or closed
Interior conditions
Smoke/odor location, occupant evacuation status
🧠 Common Causes
Cooking equipment overtemp or grease
Detector sensitivity to normal kitchen smoke
HVAC or exhaust system malfunction