Pacific Catch

Inspection history 9 visits

1. 2026
2. Passed Apr 3 Score 79 ▲1

   Follow-up Inspection

   3 violations

   • Minor Health and Safety Code § 113996
   • Minor Health and Safety Code § 114000
   • Minor Health and Safety Code § 114113
3. Passed Apr 1 Score 78 ▼4

   Routine Inspection

   3 violations, 3 critical

   • Critical Health and Safety Code § 113996
   • Critical Health and Safety Code § 114000
   • Critical Health and Safety Code § 114113
4. 2024
5. Passed Dec 24 Score 82 no change

   Follow-up Inspection

   3 violations

   • Minor <div>Prep refrigerator to right of the fryer: calamari and fish batter both 42 degrees F. Other potentially hazardous foods checked in this unit </div><div>measured 34 degrees (French fries) to 41 degrees F. Don't double stack pans. No ice in insert pan below insert pan with food. </div>
   • Minor <div>Observed food handler wipe nose with small paper towel and then touched blue wiping cloth sitting on food prep table</div><div> in the back kitchen and wiped the table, and then put gloves on and began breaking down a cardboard box. Once an</div><div> employee contaminates their hands, hands shall be washed prior to doing any food preparation or cleaning food equipment </div><div>or food contact surfaces. Wash, rinse, and sanitize stainless steel table. Corrected onsite. </div><div><br></div>
   • Minor <div>Observed food handler wipe nose with small paper towel and then touched blue wiping cloth sitting on food prep table</div><div> in the back kitchen and wiped the table, and then put gloves on and began breaking down a cardboard box. Once an</div><div> employee contaminates their hands, hands shall be washed prior to doing any food preparation or cleaning food equipment </div><div>or food contact surfaces. Corrected onsite.</div><div><br></div>
6. Passed Dec 23 Score 82 no change

   Follow-up Inspection

   4 violations, 1 critical

   • Critical New prep refrigerator installed to the right of the fryer today. Food placed in this unit 3 hours ago. The following <div>temperatures were observed in this unit: calamari: 53 degrees F (prepped 3 hours ago), crispy batter made 3 hours</div><div> ago: 50 degrees F, cod prepped yesterday: 48 degrees F, tartar sauce made 3 hours ago: 47 degrees F, raw</div><div> chicken prepped 3 hours ago: 50 degrees F, coconut shrimp: 47 degrees F, sweet potatoes fries in bottom drawer: </div><div>54 degrees F,. ~ 8 lbs.sweet potato fries voluntarily discarded into the compost container. Only food found below 41 </div><div>degrees F were French fries ( 38 degrees F) that came from the freezer. Relocate all potentially hazardous foods </div><div>out of this refrigerator . Place water in insert pans in top section and both drawers. Do not place potentially hazardous </div><div>foods in this refrigerator until water is 41 degrees F or colder in all insert pans. Maintain potentially hazardous foods </div><div>at or below 41 degrees F. Discard all potentially hazardous foods noted above by 3:00 if they don't reach 41 degrees </div><div>F or colder in the other refrigerator. Calamari rechecked at 3:00 and it was 51 degrees F. ~ 1/2 lb. of calamari voluntarily </div><div>discarded into the compost. Crispy batter: ~ 1.5 lbs voluntarily discarded. </div>
   • Minor <div>Observed copies of shellfish tags for November and original shellfish tags for December 2-19, 2024. Dec. shellfish tags not in </div><div>chronological order. Copies very difficult to read harvest dates and shipping dates. Maintain shellfish tags for 90 days in </div><div>chronological order. No shellfish tags for September. or October. Per chef, menu changed September 25, 2024, hence there </div><div>should be shellfish tags for the end of September and all of October. December tags were placed in chronological order. </div>
   • Minor <div>Observed employee briefly place gloved hands under running water at cookline hand wash sink. Take gloves off, then </div><div>wash hands with soap and water, and then put on new gloves. </div><div><br></div><div><br></div>
   • Minor <div>Observed food handler place three containers of food that were in a two door under counter refrigerator onto the floor. </div><div>Two containers were placed on top of the refrigerator and one was placed on top of a cutting board (knife still on board.) </div><div>Containers on top of the refrigerator were then placed back inside the refrigerator. Don't place food containers on the floor</div><div> as this can lead to cross contamination of food and food contact surfaces. Place food from these containers into new, </div><div>clean containers. Wash, rinse, and sanitize containers, refrigerator shelf, and food prep sink drainboard (two of the containers </div><div>were placed on this.) Observed food handler clean refrigerator shelf. </div><div><br></div>

1. 98 Asian Box 100 ft
2. 98 Fieldwork Brewing Company 200 ft
3. 98 Starbird Chicken 450 ft
4. 98 Starbucks Coffee 500 ft
5. 99 Rei 500 ft