Rocky Rococo Pizza & Pasta, W3178 Van Roy Rd, Appleton, WI 54914 - Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
| No violation noted during this evaluation. | 01/14/2016 | Re-inspection | |
- Critical: COOLING
Observation: Portioned spaghetti noodles and fettucini noodles prepared yesterday were observed at 45-47 °F in the upright cooler. All other food in the cooler was observed at 38-41F.
Correction: Adjust method or procedures to cool foods from 135°F to 70°F in the first 2-hours and from 70°F to 41°F in an additional 4-hours or if prepared or received at ambient temperatures cool to 41°F in 4-hours. Discard the noodles. Correct By: 14-Jan-2016
- FOOD CONTACT SURFACES - SOILED
Observation: The ice scoops and the plate inside the ice machine are visibly soiled.
Correction: Maintain food contact surfaces in a clean condition. Correct By: 14-Jan-2016
- EQUIPMENT AND UTENSILS - GOOD REPAIR
Observation: The plate inside the ice machine is cracked and is no longer cleanble. Slime mold has accumulated in this area.
One ice scoop is damaged on the edge.
Correction: Replace the plate inside the ice machine and the ice scooop with equipment that is in good condition and cleanable. Correct By: 07-Feb-2016
|
01/07/2016 | Routine | |
- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: Fettucini and spaghetti noodles on the bottom of the upright cooler were observed at 44-45F°F. All other foods in this cooler were at 38-40F. The ambient air temp in the middle and top of the cooler was 38F, while air temp on the very bottom was at 43F.
Correction: Service the cooler to ensure it is effectively holding all foods in all parts of the cooler at or below 41°F. Monitor the food temperatures on the bottom to ensure they are at or below 41F. Correct By: 05-Jan-2015
- Critical: TOXIC SUBSTANCES - CONDITIONS OF USE - USED (corrected on site)
Observation: Reliance bleach sanitizer was measured above 200ppm.
Correction: The sanitizer was drained at the time of the inspection. Retrain staff on the proper concentration and establish a method to measure the correct amount for a concentration of no greater than 200ppm (per the label). Correct By: 05-Jan-2015
|
12/29/2014 | Routine | |
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