FAT DUCK

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Inspection history

1. Dec 2, 2025

   ✓
   3 violations

   • Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.
   • Provide a temperature measuring device in the warewashing machine that indicates the temperature of the water in the wash tank, rinse tank, and the water that enters the sanitizing final rinse manifold or the chemical sanitizing solution tank.
   • Keep the physical facilities in good repair.

2. Jan 7, 2025

   ✓
   3 violations

   • Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.
   • Provide a temperature measuring device in the warewashing machine that indicates the temperature of the water in the wash tank, rinse tank, and the water that enters the sanitizing final rinse manifold or the chemical sanitizing solution tank.
   • Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.

3. Dec 10, 2024

   ✕
   13 violations

   • Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.
   • Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process
   • Equipment food-contact surfaces and utensils must be clean.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Only use single-service items one time.
   • Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
   • Separate raw animal foods from ready-to-eat foods.
   • Provide a temperature measuring device in the warewashing machine that indicates the temperature of the water in the wash tank, rinse tank, and the water that enters the sanitizing final rinse manifold or the chemical sanitizing solution tank.
   • Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
   • For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Resurface scratched cutting boards. Discard them if they can not be cleaned or resurfaced.
   • Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.

4. Dec 28, 2023

   ✓
   2 violations

   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Have a food thermometer easily available to measure the internal temperature of foods.