Camelback Indoor Waterpark Graffti Pizza and Sweet Discovery fails state retail food inspection, Person in Charge did not demonstrate adequate knowledge of food safety

Camelback Indoor Waterpark Graffti Pizza and Sweet Discovery fails state retail food inspection, Person in Charge did not demonstrate adequate knowledge of food safety

Tannersville, PA

Retail Food Safety Inspection conducted September 4, 2019

Camelback Indoor Waterpark
Graffiti Pizza and Sweet Discovery

193 Resort Drive
Tannersville, PA 18372
(570) 517-7036

The Pennsylvania Department of Agriculture’s Bureau of Food Safety and Laboratory Services conducted an inspection of the Camelback Indoor Water Park Graffiti Pizza and Sweet Discovery restaurant as required following a change of ownership. Inspectors cited the restaurant as being, “out of compliance” with state food safety regulations after finding eleven violations.

The inspector made the following comments in support of the violations found:

  • The Person in Charge did not demonstrate adequate knowledge of food safety in this food facility as evidenced by this non-compliant inspection.
  • 1/2 gallon whole milk with a sell by date of 9/1/19 was available and intended for use in Sweet discovery back reach in refrigerated unit. Milk was voluntarily disposed of at the time of this inspection.
  • Observed brown mold like substance on ice machine drip pan and cuber head. Ice voluntarily disposed of machine cleaned and sanitized during this inspection for corrective action.
  • Can opener blade, a food contact surface, was observed to have old food residue and was not clean to sight and touch.
  • Hard hand dipped ice cream observed melting and adulterated from its original state. Adulterated ice cream was voluntarily disposed of during this inspection.
  • Pizza sauce and cut vegetables were held at a temperature range of 55-60 °F, in the front cook line bane marie and refrigerated unit, rather than 41°F or below as required. Foods were voluntarily disposed of at the time of this inspection.
  • Front cook line bane marie and refrigerated unit not maintaining time temperature Control for Safety (TCS) foods at or below 41*F as required.
  • The quaternary ammonia concentration in the sanitizing solution of the 3-bay warewash sink was 0 ppm, rather than 200 ppm as stated on the manufacturers use directions.
  • Dial stem thermometer for monitoring proper food temperatures was not calibrated or functioning properly. Thermometers calibrated using ice bath method during this inspection.
  • Food employees observed in cook food prep area, not wearing proper hair restraints, such as beard covers.
  • Pizza Sauce a prepared from food ingredients held at ambient temperature was not cooled to 41°F within 4 hours as required. PIC stated sauce was prepared within 2 hours. Sauce was immediately removed to an ice bath for rapid cooling as corrective action.
  • Observed Pizza sauce being cooled in large containers with tight-fitting lids in walk-in cooler, which is not a proper cooling method.
  • Paper towel dispenser empty at the hand wash sink in the cook line and back food prep areas.

 

About The Author

Don Shaw

Don Shaw journalist covering local news for The Pennsylvania Chronicle (717) 461-2107 don.shaw@pennsylvaniachronicle.com