From the Article:
Fire extinguishers are devices commonly found indoors and are used to douse fire and prevent its spread. They are small metal canisters that contain compressed gas (usually nitrogen) that, when activated, propel a directed spray of flame-retardant chemicals. Fire extinguishers are only effective if building occupants understand where and why they are used.
InterNACHI inspectors should:
•check that a portable fire extinguisher exists within a 30-foot travel distance of commercial-type cooking equipment that uses cooking oil or animal fat.
•check that a portable fire extinguisher is within 75-feet of travel on every floor.
•check for the presence of portable extinguishers, and determine that they are located in conspicuous and readily available locations immediately available for use, and not obstructed or obscured from view.
•confirm that access to extinguishers is not obstructed.
•make sure that the hose (if so equipped) is intact and not obstructed.
•make sure the pressure dial reads in the green or “charged” area. It should also be clear and readable.
•check that the pull pin is securely fastened within the handle and held in place by the tamper seal.
•check for visible dents or cracks in the extinguisher body.
•check that the extinguisher is in its proper location and mounted correctly.
•check for modifications that might reduce the extinguisher’s functionality.
•make sure that the fire extinguisher has a label and that is is legible.
Inspectors should not do the following:
•test fire extinguishers.
•determine the adequate number of fire extinguishers needed or their ratings.
•ignite or extinguish fires.