PACIFIC CATCH SANTA CLARA

1) 1 door prep cooler in cookline observed to be broken [CA] Repair and replace cooler. Ensure coolers can maintain 41F and below ambient temperature. 2) Gasket on left most cookline prep cooler observed to be fraying. [CA] Repair gasket and maintain in good condition.

Thawing raw fish observed under manufacturer's ROP inside walk in cooler. Fish measured to be 38F [CA] Raw fish shall thaw after seal is removed. Fish shall remain frozen before, during, and after ROP.

Some food handlers were 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.

1) Squid and tartar sauce measured to be 46F in prep cooler near fryer. All items are in ice bath in prep cooler insert with low level of ice. [CA] Keep PHFs at 41F and below for cold holding. [COS] Per chef items were just stocked in the last 10-30 minutes. Ice and water was increase in ice bath to keep PHFs cold.

Floor sink by ice machine observed to be slowly draining and held standing water. [CA] Plumb floor sink and ensure waste water is disposed of properly.

1) Handwash sink near fryer area observed to be broken and not in use. 3 other handwash sinks are available in back kitchen area. [CA] Repair handwash sink and maintain in operational condition. Keep handwash sink fully stocked. 2) Soap dispenser at bar handnwash sink observed to be detached from wall [CA] Reattach soap dispenser to the wall.

1) Scoops observed to be stored such that handles were in direct contact with bulk foods in dry bins. [CA] Store scoops such that the handles is not directly in the food.

Bottle of Patron observed to have dead fly inside. [CA] Bottle of Patron was VC&D.

Flies observed around bar area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

Cut limes and lemons and other garnishes observed to be kept in open containers at open bar. [CA] Store garnishes in containers with lids while big windows are open to protect from sources of contamination.

Handwash sinks are located next to clean cup areas at bar without splash guard. [CA] Install 6" metal splash guard to prevent contamination of clean utensils and wares.

Scoops for fish at poki prep cooler observed to be stored with handle in food. [CA] Keep scoops stored on easily cleanable surfaces or in container to prevent contamination. Store scoops such that handles are not directly contacting food. [COS] Scoops were moved such that handles are not in contact with food.

Dishwasher at bar measured to have 25ppm chlorine. No active dishwashing observed at time of inspection [CA] Ensure dishwasher dispenses at least 50ppm chlorine per manufacturers specifications. [SA] Dishes shall be washed in back kitchen.

Left cookline prpe cooler insert measured to have: -Cooked quinoa at 45F -Mayonaise based spicy sauce at 44F -Edamame at 44F -Slaw at 45F All PHFs in reach in portion measured to be 41F or below(see measured observations) . Per operator all cookline prep cooler was restocked in the last 30 minutes. [CA] PHFs shall be held at 41°F or below for cold holdoing. [COS] Ice bath was added to PHFs in prep cooler insert. Cooler temperature was turned down.

Wiping cloth observed to be stored on prep surface at cookline. [CA] Keep wiping cloth inside sanitizer bucket with sanitizer of 200ppm quat ammonia.

Sushi rice observed to be labeled 11:00AM. Facility had rice at 4:00PM. [CA] PHFs shall be discarded within 4 hours after entering TPHC. [COS]Operator VC&D sushi rice.

Handwash sinks are located next to clean cup areas at bar without splash guard. [CA] Install 6" metal splash guard to prevent contamination of clean utensils and wares.

1) Rice measured to be 116F in rice warmer by poki bowl prep area. When asked employee stated rice was on time as a public health control and discarded ever 3 hours. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time tracked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. Facility may provide label, schedule, log or timer to track discard time of sushi rice. [COS] Employee placed new label on sushi rice retro actively for 10:45AM. 2) Tartar sauce and other sauces in ice bath by cookline measured to be 45F-48F. Per employees sauces were just stocked within the last 30 - 45 minutes. Per chef all sauces are changed at fix intervals at (11:00AM-2:00PM, 2:00PM-4:30PM, 4:30PM-Closing). [CA] Provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC). Facility may provide label, schedule, log or timer to track discard time of sauces.

Ice scoop for large ice machines observed to be stored on top of of ice machine. Some scoops in rice container at poki bowl area observed to be stored with handle in food. [CA] Keep scoops stored on easily cleanable surfaces or in container to prevent contamination. Store scoops such that handles are not directly contacting food.

1) Limes and lemons observed to be prepped bar while big pass through windows are open. [CA] Facility shall prep food while windows are closed or in closed kitchen in the back. 2) Cut limes and lemons and other garnishes observed to be kept in open containers at open bar. [CA] Store garnishes in containers with lids while big windows are open to protect from sources of contamination. 3) Raw fish observed to be kept over cooked pork and cooked lobster inside walk in cooler. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

1) Dishwasher measured to have rinse cycle of 155F. Dishwasher was ran 3 times consecutively and active dishwashing observed at time of inspection. Display had alarm for low rinse cycle temperature. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction). [SA]Facility shall manually sanitize in 3-comp sink. Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. Facility may wash and rinse in upright dishwasher. 2) Ice cream scoop in scoop well observed to be hot water at 80F. [CA] Keep scoops at 135F and above to prevent the growth of bacteria. [COS] No ice cream had been scooped yet per employee and water observed to be clear. Ice scoop well was repaired and scoop bath measured to be

Bar under the counter cooler measured to have 0ppm chlorine. Cups and flutes observed to be recently washed. Chlorine remained 0ppm after employee refreshed well and primed machine. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [SA] All dishes at bar will be washed in 3-comp sink with manual sanitation or brought back into kitchen dish washing area and washed in main 3-comp sink or large upright dishwasher. Glasses and flutes were brought back into kitchen to be washed cleaned and sanitized.

1 door prep cooler by fryer observed to be leaning. [CA] Repair cooler.

1) Thai tea with dairy observed to be on bar countertop measuring 63F. Per operator thai tea pitcher is replaced every 2 hours. No time marking observed at time of inspection. 2) Leftmost cookline prep cooler measured to have: -Octopus at 62F -Cooked potatoes at 61F -Coleslaw at 60F -Cooked mushrooms at 59F -Cut tomatoes at 60F -Beef Ribs at 61F -Quinoa at 60F -Shrimp skewers at 62F [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] 1) Thai ice tea pitcher was discarded and new pitcher was taken from cooler and time was labeled on the pitcher. 2) Per employee Octopus, shrimp skewers, beef ribs, and coleslaw were refreshed within the last 1 hour after lunch rush. Meat items were placed on ice bath. Coleslaw was moved to middle prep cooler to holding. Per chef potatoes and mushrooms were cooked about 4 hours prior. Potatoes and mushrooms were also moved to middle prep cooler for holding.

Some flies observed around bar area.[CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.