PACIFIC CATCH WESTCOAST FISH HOUSE

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

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.

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

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

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

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.

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

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]

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.

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.

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.