By: Don Shaw email: don.shaw@pennsylvaniachronicle.com 

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.