DUCO RESTAURANT LLC

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Inspection history

1. Oct 15, 2025

   ✕
   4 violations

   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
   • Food must not come in contact with equipment and utensil surfaces that are not cleaned and sanitized.

2. Oct 2, 2024

   ✕
   2 violations

   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

3. Oct 19, 2023

   ✕
   2 violations

   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

4. Oct 5, 2023

   ✕
   9 violations

   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Use effective cooling methods to cool TCS foods.
   • Store all food: • In a clean, dry location • At least 6 inches above the floor
   • Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils
   • Train employees on effective steps to follow for the cleanup of vomit or diarrhea.