Rocky Rococo Pizza & Pasta

Year by year

Inspections

1. Mar 19, 2026 Follow Up · No items found

   No violations cited.

2. Feb 16, 2026 Follow Up · 1 priority foundation, 1 core, 2 repeat
   • Not serious Priority Foundation Repeat

     TIME AS A PUBLIC HEALTH CONTROL - PLAN AVAILABLE AND PROPER METHODS

     No time as a public health control plan is available for review or processes were observed that indicate a food was not properly prepared before using time as a public health control.

     Correction: Food item out of temperature control or improperly prepared that is considered unsafe shall be discarded. Time as a public health control shall not be used until a plan is provided and readily available for review by the regulatory authority.

     Code 3-501.19 (A)

   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     The service window, soda fountain area, shelving are not cleaned on a frequent basis to prevent dust and food debris.

     Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

     Code 4-602.13

3. Jan 29, 2026 Routine · 7 priority foundation, 7 core, 6 repeat
   • Not serious Priority Foundation

     DEMONSTRATION OF KNOWLEDGE - SANITIZATION

     The Person in Charge (PIC) is unable to demonstrate knowledge of proper sanitization methods for food contact surfaces.

     Correction: The person in charge shall obtain training or training materials in the areas of sanitization so they are able to demonstrate knowledge and train employees.

     Code 2-102.11 (C) (11)

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     Green peppers and Onions in 3DR True Prep Cooler are improperly date marked.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Priority Foundation Repeat

     RTE/TCS FOOD - COMMERCIALLY PREPARED FOODS DATE MARKING

     Plastic tub of stewed tomatoes, string cheese sticks, sliced ham, bacon bits, pepperoni and shredded cheese from a food processing plant was not date marked once the container was opened.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food from a food processing plant is date marked when the container is opened. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (B)

   • Not serious Priority Foundation

     TIME AS A PUBLIC HEALTH CONTROL - PLAN AVAILABLE AND PROPER METHODS

     No time as a public health control plan is available for review or processes were observed that indicate a food was not properly prepared before using time as a public health control.

     Correction: Food item out of temperature control or improperly prepared that is considered unsafe shall be discarded. Time as a public health control shall not be used until a plan is provided and readily available for review by the regulatory authority.

     Code 3-501.19 (A)

   • Not serious Priority Foundation Repeat

     TIME AS A PUBLIC HEALTH CONTROL - 4-HOURS - NOT MARKED

     Pizza using time as a public health control for 4 hours is not properly marked or identified with a discard time. 3DR True Cooler (Pizza) is observed to have irrelevant time stamps. Upon discussion with employees, they don't update time stamps as pizzas are made.

     Correction: Food items shall be marked or otherwise identfied with a time that is 4 hours past the point in time when the food was removed from temperature control. Discard food item.

     Code 3-501.19 (B) (2)

   • Not serious Priority Foundation

     EQUIPMENT AND UTENSILS - FOOD CONTACT SURFACES, CLEANABILITY

     Ladles located at hot holding unit and at rear shelving are not smooth and easily cleanable.

     Correction: Provide food contact surfaces that are smooth, free of sharp edges and are free from breaks and cracks.

     Code 4-202.11 (1) - (4)

   • Not serious Priority Foundation

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

     A chlorine test kit is not available for checking sanitizer concentrations.

     Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.

     Code 4-302.14

   • Not serious Core Repeat

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Pizza perforator was observed to be improperly stored on unclean surface.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

     Code 3-304.12

   • Not serious Core Repeat

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wiping cloth used for wiping surfaces stored on prep-surfaces throughout the kitchen.

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

     Code 3-304.14 (B) (1)

   • Not serious Core Repeat

     FOOD CONTACT SURFACES - CLEANING FREQUENCY - SOIL ACCUMULATIONS

     Food Equipment no cleaned at a frequency to preclude accumulation of soil residue: Dough roller was observed to be heavily soiled with grease, butter, and spices. Stand mixer was observed to be heavily soiled with encrusted accumlations of flour 3DR True Cooler (Pizza) & 3DR True Prep Cooler was observed to be soiled on the back wall of cooler and under wire rack Pasta baskets were observed to be heavily soiled with encrusted accumlations at the base of the basket. Pasta water bath is not cleaned at a frequency to preclude accumlation of soil residue. Mircowave oven near service is soiled with food residue build-up.

     Correction: Clean equipment at a frequency to preclude soil accumulation or clean equipment every 4 hours.

     Code 4-602.11 (D) (5)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     The service window, soda fountain area, shelving are not cleaned on a frequent basis to prevent dust and food debris.

     Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

     Code 4-602.13

   • Not serious Core

     SINGLE-USE AND SINGLE SERVICE ARTICLES - ORIGINAL CONTAINER

     Single use and single service articles are not properly stored to prevent contamination.

     Correction: Store single-use and service articles to prevent contamination.

     Code 4-903.11 (C)

   • Not serious Core Repeat

     INTENSITY - LIGHTING

     The light bulbs in the hood ventilation above the pizza oven do not function properly. Violation of 6-301.11 (C)

     Correction: Provide the correct lighting intensity in all work and storage areas.

     Code 6-303.11

   • Not serious Core Corrected on site

     USING DRESSING ROOMS AND LOCKERS

     Employee purse is being stored near prep-area & 3DR True Prep Cooler.

     Correction: Provide lockers for employees and instruct employees to use lockers for storage of their personal clothing and possessions.

     Code 6-501.110

4. Nov 1, 2024 Follow Up · 1 priority foundation, 1 repeat
   • Not serious Priority Foundation Repeat

     FOOD CONTACT SURFACES - SOILED

     Upon follow up inspection, pasta baskets were observed to no longer be smooth and cleanable

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

5. Oct 11, 2024 Re-inspection · 1 priority, 2 priority foundation, 3 core, 6 repeat
   • Serious Priority Repeat

     TOXIC SUBSTANCES - CONDITIONS OF USE - USED

     Chlorine Bleach is not being used according to manufacturer’s use directions. Sanitizer bucket was observed to have toxic concentrations of greater than 200ppm Upon follow up inspection, sanitizer bucket was observed to be >200ppm CHlorine bleach

     Correction: Change procedures and provide training to employees on proper use of poisonous or toxic materials following manufacturer's directions for use.

     Code 7-202.12 (A)

   • Not serious Priority Foundation Repeat

     RTE/TCS FOOD - COMMERCIALLY PREPARED FOODS DATE MARKING

     Open package of cheese in walk in cooler was not date marked once the container was opened. Several food items in the walk-in cooler were not provided with a date mark. Stainless pan of cooked sausage crumbles were not provided with a date mark; Plastic tub if stewed tomatoes not provided with a date mark; Plastic container of shredded cheese not provided with a date mark; Upon follow up inspection several food items in the walk-in cooler were observed to have date marks that were >7 days or did not have a date mark. Diced meat dated 9/14; Cupped meat dated 9/14; Bolw of stewed tomato marked 9/30; Tub of cheese dated 9/28

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food from a food processing plant is date marked when the container is opened. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (B)

   • Not serious Priority Foundation Repeat

     FOOD CONTACT SURFACES - SOILED

     Food Contact surfaces of the pasta baskets are visibly soiled Food contact surfaces of the interior of the ice machine were observed to be visibly soiled with black residue Upon follow up inspection, pasta baskets were observed to no longer be smooth and cleanable; Ice machine interior was observed to be soiled with black residue.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Core Repeat

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wiping cloth used for wiping surfaces stored on the dough roller to absorb excess grease and was observed to be soiled and saturated and was stuck to the machine. Upon follow up inspection, no wiping cloths were in the sanitizer bucket and cloth was observed to be used as a spill cloth on the dough roller.

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

     Code 3-304.14 (B) (1)

   • Not serious Core Repeat

     CONTROLLING PESTS - INSPECTING PREMISE

     Evidence of mice was observed in the corner cabinet at the front counter. An exorbitant amount of droppings were observed along with sleeves of napkins and single use cups and food labels. Evidence of flies observed within cabinets and in kitchen area. Upon follow up inspection, droppings were observed within the corner cabinet at the beverage fountain.

     Correction: Routinely inspect facilities for insects and rodents. Clean and maintain food establishment.

     Code 6-501.111 (B)

   • Not serious Core Repeat

     CONTROLLING PESTS - HARBORAGE CONDITIONS

     Excessive food debris and standing liquids observed throughout the kitchen and in cabinets. Upon follow up inspection a majority of the standing liquid has been cleaned, however there is still a leak.

     Correction: Clean and maintain all areas of the kitchen and storage, keep free of pooling liquids and food debris.

     Code 6-501.111 (D)

6. Sep 12, 2024 Routine · 2 priority, 4 priority foundation, 10 core
   • Serious Priority

     TCS FOOD - COLD HOLDING

     Mozzarella cheese in cold table is cold held at 55°F; .

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority

     TOXIC SUBSTANCES - CONDITIONS OF USE - USED

     Chlorine Bleach is not being used according to manufacturer’s use directions. Sanitizer bucket was observed to have toxic concentrations of greater than 200ppm

     Correction: Change procedures and provide training to employees on proper use of poisonous or toxic materials following manufacturer's directions for use.

     Code 7-202.12 (A)

   • Not serious Priority Foundation

     RTE/TCS FOOD - COMMERCIALLY PREPARED FOODS DATE MARKING

     Open package of cheese in walk in cooler was not date marked once the container was opened. Several food items in the walk-in cooler were not provided with a date mark. Stainless pan of cooked sausage crumbles were not provided with a date mark; Plastic tub if stewed tomatoes not provided with a date mark; Plastic container of shredded cheese not provided with a date mark;

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food from a food processing plant is date marked when the container is opened. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (B)

   • Not serious Priority Foundation

     TIME AS A PUBLIC HEALTH CONTROL - 4-HOURS - NOT MARKED

     Pizza using time as a public health control for 4 hours is not properly marked or identified with a discard time. 3 door cooler was observed to have irrelevant time stamps or were not provided with time stamps, upon discussion with the employees, the times provided were months old and that they do not update time stamps as pizzas are made, it was stated that they "just know" when time is up.

     Correction: Food items shall be marked or otherwise identified with a time that is 4 hours past the point in time when the food was removed from temperature control. Discard food item.

     Code 3-501.19 (B) (2)

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     Food Contact surfaces of the pasta baskets are visibly soiled Food Contact surfaces of the cookie tongs are visibly soiled. Food contact surfaces of the interior of the ice machine were observed to be visibly soiled with black residue

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Priority Foundation

     HANDWASHING CLEANSER AVAILABILITY

     Soap not available at food employee handwashing sink at the front counter. Soap not available to refill the dispenser at the front counter.

     Correction: Provide hand soap at handwashing sink to facilitate proper handwashing.

     Code 6-301.11

   • Not serious Core

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Pizza perforator was observed to be stored on an unclean surface

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

     Code 3-304.12

   • Not serious Core

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wiping cloth used for wiping surfaces stored on the dough roller to absorb excess grease and was observed to be soiled and saturated and was stuck to the machine.

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

     Code 3-304.14 (B) (1)

   • Not serious Core

     FOOD CONTACT SURFACES - CLEANING FREQUENCY - SOIL ACCUMULATIONS

     Pasta water bath not cleaned at a frequency to preclude accumulation of soil residue. Food contact Water within equipment was observed to be cloudy, saturated with starch, and covered in film. Pasta and water stains were observed to be encrusted to the basin interior. Pasta baskets were observed to be heavily soiled with encrusted accumulations of starch. Stand mixer was observed to be heavily soiled with encrusted accumulations of flour, and was observed to be filled with cloudy liquid. Cold table at pizza prep station was observed to be soiled with food debris and encrusted accumulations of sauce. Interiors of cold table and reach in coolers were observed to be soiled with food debris. 3 door cooler was observed to be soiled at the door, on the back wall, and under the wire rack. Proofer units were observed to be soiled at the door gaskets. Dough roller was observed to be heavily soiled with grease, butter, and spices.

     Correction: Clean equipment at a frequency to preclude soil accumulation or clean equipment every 4 hours. Empty water from water bath, clean and sanitize the basin before refilling with food contact water. Clean and sanitize the pasta baskets; clean all surfaces and areas of the stand mixer that have encrusted accumulations of flour.

     Code 4-602.11 (D) (5)

   • Not serious Core

     FOOD CONTACT SURFACES - COOKING AND BAKING EQUIPMENT

     Pizza oven was observed to be heavily soiled with food debris and dust.

     Correction: Clean food cooking and baking equipment at least every 24 hours.

     Code 4-602.12 (A)

   • Not serious Core

     SINGLE-USE AND SINGLE SERVICE ARTICLES - PROHIBITIONS

     Single-use or single-service articles are being stored with food contact surfaces exposed to potential contamination. Single use covers were observed to be stored with the food contact surface exposed to potential contamination.

     Correction: Store single-service or single-use articles, clean equipment and utensils and laundered linens in areas that are not subject to contamination. Store single use utensils with the food contact surface facing the same direction to avoid contamination.

     Code 4-903.12

   • Not serious Core

     INTENSITY - LIGHTING

     The light bulbs in the hood ventilation above the pizza oven do not function, Lights in the ceiling above the dough prep area do not function. Lights were insufficient to meet the requirements of 6-301.11 (C)

     Correction: Provide the correct lighting intensity in all work and storage areas.

     Code 6-303.11

   • Not serious Core

     CONTROLLING PESTS - INSPECTING PREMISE

     Evidence of mice was observed in the corner cabinet at the front counter. An exorbitant amount of droppings were observed along with sleeves of napkins and single use cups and food labels. Evidence of flies observed within cabinets and in kitchen area.

     Correction: Routinely inspect facilities for insects and rodents. Clean and maintain food establishment.

     Code 6-501.111 (B)

   • Not serious Core

     CONTROLLING PESTS - HARBORAGE CONDITIONS

     Corner cabinet contains unnecessary items which provide harborage conditions for insects and rodents. Excessive food debris and standing liquids observed throughout the kitchen and in cabinets.

     Correction: Remove all unnecessary items from this area to minimize harborage for pests. Clean and maintain all areas of the kitchen and storage, keep free of pooling liquids and food debris.

     Code 6-501.111 (D)

   • Not serious Core

     CLEANING, FREQUENCY AND RESTRICTIONS

     The walls throughout the kitchen were observed to be heavily soiled with grease and food debris. The ceiling vents were observed to be heavily soiled with dust. The wire rack shelving was observed to be heavily soiled with dust and cobwebs.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code 6-501.12

   • Not serious Core

     OPERATING WITHOUT A LICENSE - POSTING A RETAIL FOOD LICENSE

     Retail food establishment permit is not posted in a conspicuous area.

     Correction: Post retail food establishment permit in a public area.

     Code ATCP 75.06 (1) (b)

7. May 11, 2023 Routine · 1 priority foundation
   • Not serious Priority Foundation Corrected on site

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     No chlorine test kit is available for monitoring sanitizer concentration. Chlorine (bleach) concentration test at above 200ppm at time of inspection. Too high!

     Correction: Provide a test kit to allow accurate determination of the sanitization concentration. Please encourage staff to regularly test chemical concentrations.

     Code 4-501.116