Pacific Catch Westcoast Fish House

Official wording

Proper cooking time & temperatures

Inspector’s notes

Measured final cooking temperature of salmon at 135F. [CA] [CA] Salmon/whole fish shall be cooked to a minimum internal temperature of 145F or above for 15 seconds. [COS] Chef was instructed to cook the salmon longer on the grill. Final cook temperature measured over 170F.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Wiping cloths: properly used, stored

Inspector’s notes

Wiping cloths noted on prep counters. [CA] Store wiping cloths in sanitizer solution between uses.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Proper cooling methods

Inspector’s notes

Measured 3 full covered container of ribs on shelf, trays of roasted cauliflower/mushrooms/quinoa in walk in cooler on mobile rack cooling at 45F. Measured trays of kimchee rice prepared this morning at 84F on mobile rack. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. Provide enough separation between cooling trays of food or provide an additional cooling rack, with no more than 2 inches high for solid food. [COS] Ribs were separated into sheet pans to cool on racks and shelves and trays were separated and placed on additional shelves. Cooling hand out provided.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

No rodents, insects, birds, or animals

Inspector’s notes

Observed a hole/gap noted in ceiling where pipes exit and slight opening of ceiling panel. [CA] Seal all holes and gaps to prevent entrance of vermin. A few fruit flies noted. [CA] Continue to eliminate the fruit flies.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

Official wording

Food storage: food storage containers identified

Inspector’s notes

Unlabeled bulk bins (rice, brown rice, sugar) noted. [CA] Label each container with ingredient name.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Food separated and protected

Inspector’s notes

Observed raw shrimp above tofu and crispy batter in walk in cooler. [CA] Store ready to eat foods above raw seafood/chicken. [COS]

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Plumbing approved, installed, in good repair; proper backflow devices

Inspector’s notes

Observed leaky faucets at the 2 comp prep sink, 3 comp sink (main dish area) and hand sink next to the food prep sink. [CA] Repair the sink.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

Official wording

Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Measured chopped tuna in prep insert at prep unit across from cookline. [CA] Maintain potentially hazardous food 41F and below. Measured sushi rice in undercounter unit at 122F. [CA] Maintain potentially hazardous food 135F and above. Manager agreed to discard rice within 4 hours (at 3pm).

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Wiping cloths: properly used, stored

Inspector’s notes

A few wiping cloths noted on prep tables. [CA] When not in use, store in red sanitizer bucket.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Demonstration of knowledge; food safety certification

Inspector’s notes

A few food handler cards have expired. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

Official wording

Thermometers provided, accurate

Inspector’s notes

Unable to locate thermometer for sushi/poke prep unit. [CA] Provide a thermometer.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

Equipment, utensils: Approved, in good repair, adequate capacity

Inspector’s notes

A pool of water is collecting inside sushi/poke prep unit. [CA] Keep equipment in good repair.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Measured white fish and shrimp between 43-45F in seafood prep unit next to fryer. [CA] Maintain cold potentially hazardous food 41F and below.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

Lack of paper towels at hand sink next to seafood fryer/prep station. [CA] Keep dispenser stocked at all times.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Hot and cold water available

Inspector’s notes

Measured water at hand sink next to seafood fryer/prep station at 73F. Water pressure for hot/cold water is very low. [CA] Maintain a minimum of 100F warm water, water shall be of adequate pressure at all times. Manager put in a work order for this during inspection.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

Hot water at hand sink next to batter station was turned off due to a pipe leak. [CA] Repair leak and ensure hand sink is operable at all times. Note- hot water was available once it was turned back on. Lack of hand soap at the hand sink at the bar. [CA] Provide soap and locate it next to the hand sink. [COS]

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Compliance with shell stock tags, condition, display

Inspector’s notes

Shellfish tags for clams were not in chronological order. [CA] Maintain shellstock tags in chronological order correlated to the date of date the shellstock are sold or served.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Equipment, utensils, linens: Proper storage and use

Inspector’s notes

Observed knives stored in room temperature water at miso soup/prep station. [CA] Store utensils in ice water, 41F and below or in hot water 135F and above between uses.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

Demonstration of knowledge; food safety certification

Inspector’s notes

One expired food handler card noted. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.