Bluefin Eagleview in Exton fouls inspection; Wooden sushi rice bowl, black growth around base and left over rice remnants from the night before

Bluefin Eagleview in Exton fouls inspection; Wooden sushi rice bowl, black growth around base and left over rice remnants from the night before

Exton, PA

Bluefin Eagleview

Eagleview Town Center
555 Wellington SQ
Exton, PA 19341
610-458-3235

The Pennsylvania Department of Agriculture’s Bureau of Food Safety and Laboratory Services conducted an unannounced retail food inspection on 8/26/2020. As a result of that inspection, and due to the severity of the specific violations Bluefin Eagleview was cited as being, “Out of Compliance” with Pennsylvania’s food safety regulations. During this inspection a total of 6 violations were found.

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

  • Potentially hazardous ready-to-eat food prepared in the food facility and held for more than 24 hours, located in the Walk-in cooler and blast chiller, is not being date marked. This is a repeat violation. All potentially hazardous foods prepared on site and held more than 24 hours must be date labeled. Correct practices immediately.
  • Clean the following: * Hood ventilation system; excessive grease * Entire cooking line, excessive grease on the deep fryers, and range. * Large food storage bins in the dry storage room; splatter * Walk-in cooler shelving. Keep shelving clean and neatly organized. Correct within 2 days.
  • Clean the following food contact surfaces: * Knifes stored between equipment across from the cook line. Do not store knives between equipment. * Microwave oven; soiled debris in cooking chamber * Wooden sushi rice bowl, black growth around base and left over rice remnants from the night before. Clean all immediately. Clean and sanitize immediately after each use.
  • Conduct a detailed cleaning of the entire food service areas. Numerous areas were observed to have uncleaned floors and disorganized storage practices. Conduct a deep cleaning of all areas, ensure proper weekly and deep cleaning schedules are being completed. Maintain food areas in a clean and sanitary state.
  • Observed boxes of food stored on the floor (under shelving) in both the walk-in cooler and freezer. Keep all food products on approved shelving a minimal of 6 inches off the floor base.
  • Sushi rice pH testing and recording. Test and record the pH of each batch of sushi rice held at room temperature upon making and every 4 hours after. Maintain the sushi rice pH at 4.2 and below. Currently, staff are only recording one sushi rice pH recording during the afternoon. Rice is made at 3:30 pm and the facility closes typically at 9-9:30. Conduct the initial pH test at 3:30, and a secondary pH test at 7:30. Record your findings in a written format.