Pacific Catch

114143(d), 114266, 114268, 114268.1, 114271, 114272 - Provide walls / ceilings using materials that are durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other t

113953, 113953.1, 113953.2, 114067(f) - Provide soap and single-use towels in dispensers, or a drying device at each handwash sink at all times. Maintain all handwash sinks unobstructed and accessible

114130-114130.5, 114132, 114133, 114137, 114139, 114153, 114163, 114165, 114167, 114169, 114175, 114177, 114180, 114182 - Ensure all equipment is approved, properly installed, clean, and maintained in

114266, 114257, 114257.1, 114259 - Each permanent food facility shall be fully enclosed in a building consisting of permanent floors, walls, and an overhead structure

114268 - The floor finish shall be smooth, durable, easily cleanable, and non-absorbent in all areas where there is food service or preparation, open food storage, warewashing, janitorial service, tra

114268 - Floor surfaces shall be coved at the juncture of the floor and wall with a 3/8 inch minimum radius coving and shall extend up the wall at least 4 inches

114192, 113953 - Pressurized warm water shall be provided by all handwashing sinks for a minimum of 15 seconds through a mixing valve or combination faucet. At handwashing sinks where the water temper

114130, 114169 - All equipment shall be installed on castors, six (6) inch high round metal legs, or on a minimum four (4) inch high curb or pedestal with a continuously coved base at the juncture

114276, 114149, SF Health Code Section 440.5 - Toilet rooms shall be separated by well-fitted, self-closing doors that prevent the passage of flies, dust or odors

114271 - Wall and ceiling finish shall be smooth, durable, easily cleanable, and non-absorbent in all areas where there is food service or preparation, open food storage, warewashing, janitorial servi

114143(d), 114266, 114268, 114268.1, 114271, 114272 - Provide walls / ceilings using materials that are durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other t

114381 [e], 114381(a), 114387 - Make available the most recent routine inspection report. Post the Health Permit to Operate and restaurant license certificate in a conspicuous area for public view

113996, 113998, 114037, 114429, 114429.3, 114429.5 - Keep potentially hazardous foods (PHF) cold at 41°F or below or hot held at 135°F or above. Immediately discontinue storing PHF at room temperature

113725.1, 113953.5, 113978, 114075(c), 114276(f)(1) - Post health inspection placard in a conspicuous location. Post handwashing signs in each toilet room, directing attention to the need to thoroughl

Food contact surfaces: clean and sanitized [ date violation corrected: 8/19/2022 ]

No insects, rodents, birds or nonservice animals [ date violation corrected: 8/19/2022 ]

Nonfood contact surfaces clean

Warewash facilities: installed, maintained, used, test strips

Consumer advisory provided for raw or undercooked foods [ date violation corrected: 9/22/2021 ]

Food contact surfaces: clean and sanitized [ date violation corrected: 9/22/2021 ]

Proper hot and cold holding temperatures [ date violation corrected: 9/22/2021 ]

Wiping cloths not clean or properly stored or inadequate sanitizer

Inadequately cleaned or sanitized food contact surfaces

Insufficient hot water or running water

Unclean or degraded floors walls or ceilings

Moderate risk vermin infestation

Improper or defective plumbing

Moderate risk food holding temperature