1. California small cities
2. California smaller cities
3. California
4. Santa Clara County, CA Restaurants

Business Info

Restaurant: DIA DE PESCA- KITCHEN
Address: 55 N Bascom Avenue, San Jose, CA 95128
Type: Food Prep / Food Svc Op 0-5 Employees Rc 3
Total inspections: 4
Last inspection: Sep 6, 2013

Score
(the higher the better)
93

Add photo of this business × Description:

Restaurant representatives - add corrected or new information about DIA DE PESCA- KITCHEN, 55 N Bascom Avenue, San Jose, CA 95128 »

First Name:

Last Name:

Your position at this restaurant:

E-mail (will not be displayed publicly)   

Phone: (will not be displayed publicly)

Corrected or new information:  (50-4000 characters, will be displayed publicly)

Type the code shown:

Your IP address 3.146.105.194 will be logged.

Violation descriptions and comments

All potentially hazardous food shall be RAPIDLY cooled from 135�°F to 70�°F, within 2 hours, and then from 70�°F to 41 �°F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. 114002, 114002.1
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
All potentially hazardous food shall be RAPIDLY cooled from 135�°F to 70�°F, within 2 hours, and then from 70�°F to 41 �°F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. 114002, 114002.1
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
All poisonous substances, detergents, bleaches, and cleaning compounds shall be stored separate from food, utensils, packing material and food-contact surfaces. (114254, 114254.1, 114254.2)

The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269)
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
All poisonous substances, detergents, bleaches, and cleaning compounds shall be stored separate from food, utensils, packing material and food-contact surfaces. (114254, 114254.1, 114254.2)
Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125)
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
All potentially hazardous food shall be RAPIDLY cooled from 135�°F to 70�°F, within 2 hours, and then from 70�°F to 41 �°F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. 114002, 114002.1
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))

3- COMP SINK HAS NO SANITIZER AT TIME OF INSPECTION.
ICE SCOOPS ARE INSIDE ICE MACHINE WITH HANDLE TOUCHING THE ICE. 3- COMP SINK HAS NO SANITIZER AT TIME OF INSPECTION.
ICE SCOOPS ARE INSIDE ICE MACHINE WITH HANDLE TOUCHING THE ICE. 3- COMP SINK HAS NO SANITIZER AT TIME OF INSPECTION.
ICE SCOOPS ARE INSIDE ICE MACHINE WITH HANDLE TOUCHING THE ICE. 3- COMP SINK HAS NO SANITIZER AT TIME OF INSPECTION.
ICE SCOOPS ARE INSIDE ICE MACHINE WITH HANDLE TOUCHING THE ICE. 3- COMP SINK HAS NO SANITIZER AT TIME OF INSPECTION.
ICE SCOOPS ARE INSIDE ICE MACHINE WITH HANDLE TOUCHING THE ICE. 3- COMP SINK HAS NO SANITIZER AT TIME OF INSPECTION.
ICE SCOOPS ARE INSIDE ICE MACHINE WITH HANDLE TOUCHING THE ICE. 3- COMP SINK HAS NO SANITIZER AT TIME OF INSPECTION.
ICE SCOOPS ARE INSIDE ICE MACHINE WITH HANDLE TOUCHING THE ICE. 3- COMP SINK HAS NO SANITIZER AT TIME OF INSPECTION.
ICE SCOOPS ARE INSIDE ICE MACHINE WITH HANDLE TOUCHING THE ICE. 3- COMP SINK HAS NO SANITIZER AT TIME OF INSPECTION.
ICE SCOOPS ARE INSIDE ICE MACHINE WITH HANDLE TOUCHING THE ICE. 3- COMP SINK HAS NO SANITIZER AT TIME OF INSPECTION.
ICE SCOOPS ARE INSIDE ICE MACHINE WITH HANDLE TOUCHING THE ICE. 3- COMP SINK HAS NO SANITIZER AT TIME OF INSPECTION.
ICE SCOOPS ARE INSIDE ICE MACHINE WITH HANDLE TOUCHING THE ICE. 3- COMP SINK HAS NO SANITIZER AT TIME OF INSPECTION.
ICE SCOOPS ARE INSIDE ICE MACHINE WITH HANDLE TOUCHING THE ICE. 3- COMP SINK HAS NO SANITIZER AT TIME OF INSPECTION.
ICE SCOOPS ARE INSIDE ICE MACHINE WITH HANDLE TOUCHING THE ICE. 3- COMP SINK HAS NO SANITIZER AT TIME OF INSPECTION.
ICE SCOOPS ARE INSIDE ICE MACHINE WITH HANDLE TOUCHING THE ICE. 3- COMP SINK HAS NO SANITIZER AT TIME OF INSPECTION.
ICE SCOOPS ARE INSIDE ICE MACHINE WITH HANDLE TOUCHING THE ICE. 3- COMP SINK HAS NO SANITIZER AT TIME OF INSPECTION.
ICE SCOOPS ARE INSIDE ICE MACHINE WITH HANDLE TOUCHING THE ICE. 3- COMP SINK HAS NO SANITIZER AT TIME OF INSPECTION.
ICE SCOOPS ARE INSIDE ICE MACHINE WITH HANDLE TOUCHING THE ICE. 3- COMP SINK HAS NO SANITIZER AT TIME OF INSPECTION.
ICE SCOOPS ARE INSIDE ICE MACHINE WITH HANDLE TOUCHING THE ICE. 3- COMP SINK HAS NO SANITIZER AT TIME OF INSPECTION.
ICE SCOOPS ARE INSIDE ICE MACHINE WITH HANDLE TOUCHING THE ICE. 3- COMP SINK HAS NO SANITIZER AT TIME OF INSPECTION.
ICE SCOOPS ARE INSIDE ICE MACHINE WITH HANDLE TOUCHING THE ICE. 3- COMP SINK HAS NO SANITIZER AT TIME OF INSPECTION.
ICE SCOOPS ARE INSIDE ICE MACHINE WITH HANDLE TOUCHING THE ICE. 3- COMP SINK HAS NO SANITIZER AT TIME OF INSPECTION.
ICE SCOOPS ARE INSIDE ICE MACHINE WITH HANDLE TOUCHING THE ICE. 3- COMP SINK HAS NO SANITIZER AT TIME OF INSPECTION.
ICE SCOOPS ARE INSIDE ICE MACHINE WITH HANDLE TOUCHING THE ICE. 3- COMP SINK HAS NO SANITIZER AT TIME OF INSPECTION.
ICE SCOOPS ARE INSIDE ICE MACHINE WITH HANDLE TOUCHING THE ICE. 3- COMP SINK HAS NO SANITIZER AT TIME OF INSPECTION.
ICE SCOOPS ARE INSIDE ICE MACHINE WITH HANDLE TOUCHING THE ICE. 3- COMP SINK HAS NO SANITIZER AT TIME OF INSPECTION.
ICE SCOOPS ARE INSIDE ICE MACHINE WITH HANDLE TOUCHING THE ICE. 3- COMP SINK HAS NO SANITIZER AT TIME OF INSPECTION.
ICE SCOOPS ARE INSIDE ICE MACHINE WITH HANDLE TOUCHING THE ICE. 3- COMP SINK HAS NO SANITIZER AT TIME OF INSPECTION.
ICE SCOOPS ARE INSIDE ICE MACHINE WITH HANDLE TOUCHING THE ICE. 3- COMP SINK HAS NO SANITIZER AT TIME OF INSPECTION.
ICE SCOOPS ARE INSIDE ICE MACHINE WITH HANDLE TOUCHING THE ICE. 3- COMP SINK HAS NO SANITIZER AT TIME OF INSPECTION.
ICE SCOOPS ARE INSIDE ICE MACHINE WITH HANDLE TOUCHING THE ICE. 3- COMP SINK HAS NO SANITIZER AT TIME OF INSPECTION.
ICE SCOOPS ARE INSIDE ICE MACHINE WITH HANDLE TOUCHING THE ICE. 3- COMP SINK HAS NO SANITIZER AT TIME OF INSPECTION.
ICE SCOOPS ARE INSIDE ICE MACHINE WITH HANDLE TOUCHING THE ICE. 3- COMP SINK HAS NO SANITIZER AT TIME OF INSPECTION.
ICE SCOOPS ARE INSIDE ICE MACHINE WITH HANDLE TOUCHING THE ICE. 3- COMP SINK HAS NO SANITIZER AT TIME OF INSPECTION.
ICE SCOOPS ARE INSIDE ICE MACHINE WITH HANDLE TOUCHING THE ICE. 3- COMP SINK HAS NO SANITIZER AT TIME OF INSPECTION.
ICE SCOOPS ARE INSIDE ICE MACHINE WITH HANDLE TOUCHING THE ICE. 3- COMP SINK HAS NO SANITIZER AT TIME OF INSPECTION.
ICE SCOOPS ARE INSIDE ICE MACHINE WITH HANDLE TOUCHING THE ICE. 3- COMP SINK HAS NO SANITIZER AT TIME OF INSPECTION.
ICE SCOOPS ARE INSIDE ICE MACHINE WITH HANDLE TOUCHING THE ICE. 3- COMP SINK HAS NO SANITIZER AT TIME OF INSPECTION.
ICE SCOOPS ARE INSIDE ICE MACHINE WITH HANDLE TOUCHING THE ICE. 3- COMP SINK HAS NO SANITIZER AT TIME OF INSPECTION.
ICE SCOOPS ARE INSIDE ICE MACHINE WITH HANDLE TOUCHING THE ICE. 3- COMP SINK HAS NO SANITIZER AT TIME OF INSPECTION.
ICE SCOOPS ARE INSIDE ICE MACHINE WITH HANDLE TOUCHING THE ICE. 3- COMP SINK HAS NO SANITIZER AT TIME OF INSPECTION.
ICE SCOOPS ARE INSIDE ICE MACHINE WITH HANDLE TOUCHING THE ICE. 3- COMP SINK HAS NO SANITIZER AT TIME OF INSPECTION.
ICE SCOOPS ARE INSIDE ICE MACHINE WITH HANDLE TOUCHING THE ICE. 3- COMP SINK HAS NO SANITIZER AT TIME OF INSPECTION.
ICE SCOOPS ARE INSIDE ICE MACHINE WITH HANDLE TOUCHING THE ICE. 3- COMP SINK HAS NO SANITIZER AT TIME OF INSPECTION.
ICE SCOOPS ARE INSIDE ICE MACHINE WITH HANDLE TOUCHING THE ICE. 3- COMP SINK HAS NO SANITIZER AT TIME OF INSPECTION.
ICE SCOOPS ARE INSIDE ICE MACHINE WITH HANDLE TOUCHING THE ICE. 3- COMP SINK HAS NO SANITIZER AT TIME OF INSPECTION.
ICE SCOOPS ARE INSIDE ICE MACHINE WITH HANDLE TOUCHING THE ICE.
ICE MACHINE AND 3-COMP SINK DRAIN PIPE FALL INTO THE FLOOR SINK.
NO TEST STRIPS WERE OBSERVED AT 3-COMP SINK CLOSE TO KITCHEN AREA.
OBSERVED IMPROPER COOLING AT KITCHEN AREA. REFRIED BEANS MEASURED 134F, BOILED BEANS 112F AND CLAM CHOWDER 99F. FOOD ITEMS WERE COOLING IN BIG PLASTIC BINS ABOUT 5 GALLONS.
OBSERVED IMPROPER STORAGE OF CHEMICAL SITTING ABOVE DRYING UTENSILS.
OBSERVED WIPING CLOTHS ON TOP OF PREPARATION TABLE LOCATED NEXT TO THE COLD HOLDING AREA.
RAW FISH, AND RAW SHRIMP ARE STORED ABOVE READY TO EAT FOOD IN THE REACH IN REFRIGERATOR.
CONTAINERS CONTAINING COOLING BEANS ARE OBSERVED BELOW RAW FISH, AND PRODUCE. RAW FISH, AND RAW SHRIMP ARE STORED ABOVE READY TO EAT FOOD IN THE REACH IN REFRIGERATOR.
CONTAINERS CONTAINING COOLING BEANS ARE OBSERVED BELOW RAW FISH, AND PRODUCE. RAW FISH, AND RAW SHRIMP ARE STORED ABOVE READY TO EAT FOOD IN THE REACH IN REFRIGERATOR.
CONTAINERS CONTAINING COOLING BEANS ARE OBSERVED BELOW RAW FISH, AND PRODUCE. RAW FISH, AND RAW SHRIMP ARE STORED ABOVE READY TO EAT FOOD IN THE REACH IN REFRIGERATOR.
CONTAINERS CONTAINING COOLING BEANS ARE OBSERVED BELOW RAW FISH, AND PRODUCE. RAW FISH, AND RAW SHRIMP ARE STORED ABOVE READY TO EAT FOOD IN THE REACH IN REFRIGERATOR.
CONTAINERS CONTAINING COOLING BEANS ARE OBSERVED BELOW RAW FISH, AND PRODUCE. RAW FISH, AND RAW SHRIMP ARE STORED ABOVE READY TO EAT FOOD IN THE REACH IN REFRIGERATOR.
CONTAINERS CONTAINING COOLING BEANS ARE OBSERVED BELOW RAW FISH, AND PRODUCE. RAW FISH, AND RAW SHRIMP ARE STORED ABOVE READY TO EAT FOOD IN THE REACH IN REFRIGERATOR.
CONTAINERS CONTAINING COOLING BEANS ARE OBSERVED BELOW RAW FISH, AND PRODUCE. RAW FISH, AND RAW SHRIMP ARE STORED ABOVE READY TO EAT FOOD IN THE REACH IN REFRIGERATOR.
CONTAINERS CONTAINING COOLING BEANS ARE OBSERVED BELOW RAW FISH, AND PRODUCE. RAW FISH, AND RAW SHRIMP ARE STORED ABOVE READY TO EAT FOOD IN THE REACH IN REFRIGERATOR.
CONTAINERS CONTAINING COOLING BEANS ARE OBSERVED BELOW RAW FISH, AND PRODUCE. RAW FISH, AND RAW SHRIMP ARE STORED ABOVE READY TO EAT FOOD IN THE REACH IN REFRIGERATOR.
CONTAINERS CONTAINING COOLING BEANS ARE OBSERVED BELOW RAW FISH, AND PRODUCE. RAW FISH, AND RAW SHRIMP ARE STORED ABOVE READY TO EAT FOOD IN THE REACH IN REFRIGERATOR.
CONTAINERS CONTAINING COOLING BEANS ARE OBSERVED BELOW RAW FISH, AND PRODUCE. RAW FISH, AND RAW SHRIMP ARE STORED ABOVE READY TO EAT FOOD IN THE REACH IN REFRIGERATOR.
CONTAINERS CONTAINING COOLING BEANS ARE OBSERVED BELOW RAW FISH, AND PRODUCE. RAW FISH, AND RAW SHRIMP ARE STORED ABOVE READY TO EAT FOOD IN THE REACH IN REFRIGERATOR.
CONTAINERS CONTAINING COOLING BEANS ARE OBSERVED BELOW RAW FISH, AND PRODUCE. RAW FISH, AND RAW SHRIMP ARE STORED ABOVE READY TO EAT FOOD IN THE REACH IN REFRIGERATOR.
CONTAINERS CONTAINING COOLING BEANS ARE OBSERVED BELOW RAW FISH, AND PRODUCE. RAW FISH, AND RAW SHRIMP ARE STORED ABOVE READY TO EAT FOOD IN THE REACH IN REFRIGERATOR.
CONTAINERS CONTAINING COOLING BEANS ARE OBSERVED BELOW RAW FISH, AND PRODUCE. RAW FISH, AND RAW SHRIMP ARE STORED ABOVE READY TO EAT FOOD IN THE REACH IN REFRIGERATOR.
CONTAINERS CONTAINING COOLING BEANS ARE OBSERVED BELOW RAW FISH, AND PRODUCE. RAW FISH, AND RAW SHRIMP ARE STORED ABOVE READY TO EAT FOOD IN THE REACH IN REFRIGERATOR.
CONTAINERS CONTAINING COOLING BEANS ARE OBSERVED BELOW RAW FISH, AND PRODUCE. RAW FISH, AND RAW SHRIMP ARE STORED ABOVE READY TO EAT FOOD IN THE REACH IN REFRIGERATOR.
CONTAINERS CONTAINING COOLING BEANS ARE OBSERVED BELOW RAW FISH, AND PRODUCE. RAW FISH, AND RAW SHRIMP ARE STORED ABOVE READY TO EAT FOOD IN THE REACH IN REFRIGERATOR.
CONTAINERS CONTAINING COOLING BEANS ARE OBSERVED BELOW RAW FISH, AND PRODUCE. RAW FISH, AND RAW SHRIMP ARE STORED ABOVE READY TO EAT FOOD IN THE REACH IN REFRIGERATOR.
CONTAINERS CONTAINING COOLING BEANS ARE OBSERVED BELOW RAW FISH, AND PRODUCE. RAW FISH, AND RAW SHRIMP ARE STORED ABOVE READY TO EAT FOOD IN THE REACH IN REFRIGERATOR.
CONTAINERS CONTAINING COOLING BEANS ARE OBSERVED BELOW RAW FISH, AND PRODUCE. RAW FISH, AND RAW SHRIMP ARE STORED ABOVE READY TO EAT FOOD IN THE REACH IN REFRIGERATOR.
CONTAINERS CONTAINING COOLING BEANS ARE OBSERVED BELOW RAW FISH, AND PRODUCE. RAW FISH, AND RAW SHRIMP ARE STORED ABOVE READY TO EAT FOOD IN THE REACH IN REFRIGERATOR.
CONTAINERS CONTAINING COOLING BEANS ARE OBSERVED BELOW RAW FISH, AND PRODUCE. RAW FISH, AND RAW SHRIMP ARE STORED ABOVE READY TO EAT FOOD IN THE REACH IN REFRIGERATOR.
CONTAINERS CONTAINING COOLING BEANS ARE OBSERVED BELOW RAW FISH, AND PRODUCE. RAW FISH, AND RAW SHRIMP ARE STORED ABOVE READY TO EAT FOOD IN THE REACH IN REFRIGERATOR.
CONTAINERS CONTAINING COOLING BEANS ARE OBSERVED BELOW RAW FISH, AND PRODUCE. RAW FISH, AND RAW SHRIMP ARE STORED ABOVE READY TO EAT FOOD IN THE REACH IN REFRIGERATOR.
CONTAINERS CONTAINING COOLING BEANS ARE OBSERVED BELOW RAW FISH, AND PRODUCE. RAW FISH, AND RAW SHRIMP ARE STORED ABOVE READY TO EAT FOOD IN THE REACH IN REFRIGERATOR.
CONTAINERS CONTAINING COOLING BEANS ARE OBSERVED BELOW RAW FISH, AND PRODUCE. RAW FISH, AND RAW SHRIMP ARE STORED ABOVE READY TO EAT FOOD IN THE REACH IN REFRIGERATOR.
CONTAINERS CONTAINING COOLING BEANS ARE OBSERVED BELOW RAW FISH, AND PRODUCE. RAW FISH, AND RAW SHRIMP ARE STORED ABOVE READY TO EAT FOOD IN THE REACH IN REFRIGERATOR.
CONTAINERS CONTAINING COOLING BEANS ARE OBSERVED BELOW RAW FISH, AND PRODUCE. RAW FISH, AND RAW SHRIMP ARE STORED ABOVE READY TO EAT FOOD IN THE REACH IN REFRIGERATOR.
CONTAINERS CONTAINING COOLING BEANS ARE OBSERVED BELOW RAW FISH, AND PRODUCE. RAW FISH, AND RAW SHRIMP ARE STORED ABOVE READY TO EAT FOOD IN THE REACH IN REFRIGERATOR.
CONTAINERS CONTAINING COOLING BEANS ARE OBSERVED BELOW RAW FISH, AND PRODUCE. RAW FISH, AND RAW SHRIMP ARE STORED ABOVE READY TO EAT FOOD IN THE REACH IN REFRIGERATOR.
CONTAINERS CONTAINING COOLING BEANS ARE OBSERVED BELOW RAW FISH, AND PRODUCE. RAW FISH, AND RAW SHRIMP ARE STORED ABOVE READY TO EAT FOOD IN THE REACH IN REFRIGERATOR.
CONTAINERS CONTAINING COOLING BEANS ARE OBSERVED BELOW RAW FISH, AND PRODUCE. RAW FISH, AND RAW SHRIMP ARE STORED ABOVE READY TO EAT FOOD IN THE REACH IN REFRIGERATOR.
CONTAINERS CONTAINING COOLING BEANS ARE OBSERVED BELOW RAW FISH, AND PRODUCE. RAW FISH, AND RAW SHRIMP ARE STORED ABOVE READY TO EAT FOOD IN THE REACH IN REFRIGERATOR.
CONTAINERS CONTAINING COOLING BEANS ARE OBSERVED BELOW RAW FISH, AND PRODUCE. RAW FISH, AND RAW SHRIMP ARE STORED ABOVE READY TO EAT FOOD IN THE REACH IN REFRIGERATOR.
CONTAINERS CONTAINING COOLING BEANS ARE OBSERVED BELOW RAW FISH, AND PRODUCE. RAW FISH, AND RAW SHRIMP ARE STORED ABOVE READY TO EAT FOOD IN THE REACH IN REFRIGERATOR.
CONTAINERS CONTAINING COOLING BEANS ARE OBSERVED BELOW RAW FISH, AND PRODUCE. RAW FISH, AND RAW SHRIMP ARE STORED ABOVE READY TO EAT FOOD IN THE REACH IN REFRIGERATOR.
CONTAINERS CONTAINING COOLING BEANS ARE OBSERVED BELOW RAW FISH, AND PRODUCE. RAW FISH, AND RAW SHRIMP ARE STORED ABOVE READY TO EAT FOOD IN THE REACH IN REFRIGERATOR.
CONTAINERS CONTAINING COOLING BEANS ARE OBSERVED BELOW RAW FISH, AND PRODUCE. RAW FISH, AND RAW SHRIMP ARE STORED ABOVE READY TO EAT FOOD IN THE REACH IN REFRIGERATOR.
CONTAINERS CONTAINING COOLING BEANS ARE OBSERVED BELOW RAW FISH, AND PRODUCE. RAW FISH, AND RAW SHRIMP ARE STORED ABOVE READY TO EAT FOOD IN THE REACH IN REFRIGERATOR.
CONTAINERS CONTAINING COOLING BEANS ARE OBSERVED BELOW RAW FISH, AND PRODUCE. RAW FISH, AND RAW SHRIMP ARE STORED ABOVE READY TO EAT FOOD IN THE REACH IN REFRIGERATOR.
CONTAINERS CONTAINING COOLING BEANS ARE OBSERVED BELOW RAW FISH, AND PRODUCE. RAW FISH, AND RAW SHRIMP ARE STORED ABOVE READY TO EAT FOOD IN THE REACH IN REFRIGERATOR.
CONTAINERS CONTAINING COOLING BEANS ARE OBSERVED BELOW RAW FISH, AND PRODUCE. RAW FISH, AND RAW SHRIMP ARE STORED ABOVE READY TO EAT FOOD IN THE REACH IN REFRIGERATOR.
CONTAINERS CONTAINING COOLING BEANS ARE OBSERVED BELOW RAW FISH, AND PRODUCE. RAW FISH, AND RAW SHRIMP ARE STORED ABOVE READY TO EAT FOOD IN THE REACH IN REFRIGERATOR.
CONTAINERS CONTAINING COOLING BEANS ARE OBSERVED BELOW RAW FISH, AND PRODUCE. RAW FISH, AND RAW SHRIMP ARE STORED ABOVE READY TO EAT FOOD IN THE REACH IN REFRIGERATOR.
CONTAINERS CONTAINING COOLING BEANS ARE OBSERVED BELOW RAW FISH, AND PRODUCE.

Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
All potentially hazardous food shall be RAPIDLY cooled from 135�°F to 70�°F, within 2 hours, and then from 70�°F to 41 �°F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. 114002, 114002.1
All potentially hazardous food shall be RAPIDLY cooled from 135�°F to 70�°F, within 2 hours, and then from 70�°F to 41 �°F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. 114002, 114002.1
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)

Write your review!

Your Ratings

You can rate this restaurant in different categories from 1 star (worst) to 5 stars (best) or leave category unrated

Food:
Service:
Price:
Ambience:
Cleanliness:

Your Review

Please note that defamatory statements might be against the law. As soon as you visit any website, your IP address is available to that site.

Would you recommend DIA DE PESCA- KITCHEN to others? (optional)

Yes

  

No

Add photo of DIA DE PESCA- KITCHEN (optional)

Add more info about the restaurant »

Takes reservations:

Yes No

Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

Cuisines:

Afghan African American Argentinian Asian Austrian Bagels Bakery Barbecue Bolivian Brazilian Breakfast & Brunch Buffet Burgers Cajun & Creole California Caribbean Chicken Chilean Chinese Coffee Colombian Cuban Delicatessen Desserts & Ice Cream Dim Sum Diner Dominican Donuts Eastern European Ecuadorian El Salvadoran English & Irish Ethiopian & Eritrean European Fast Food Filipino Floribbean French Frozen Yogurt Gastropub German Greek Guatemalan Hawaiian Honduran Hot Dogs & Sausages Indian Indonesian International Italian Jamaican Japanese Korean Kosher Latin American Mediterranean Mexican Middle Eastern Modern American Moroccan Nicaraguan Noodle Shop Nuevo Latino Organic Pakistani Peruvian Pizza Portuguese Pub Food Puerto Rican Russian Salad Sandwiches & Subs Seafood Smoothies Soup Southern & Soul Southwestern Spanish Steakhouse Sushi Tacos Tapas Tea Teriyaki Tex-Mex Thai Turkish Uruguayan Vegetarian Venezuelan Vietnamese Wine Bar

About You

Your nickname:
I have read, and agree to the Terms of Service

Optional Verification

(additional info to increase the weight and the placement of your review and ratings)

	Log in»  |   Register - it's free and very quick!
Real Name:
Email (won't be published):
Date and time of your visit to this restaurant:
Phone number (won't be published):
	Show my IP address (3.146.105.xxx) to everybody
	Leave your signature» Clear Make my signature public

Send Review!

Recently added reviews

Name	City	Users' Rating
STARBUCKS COFFEE #8639	San Jose, CA
STARBUCKS COFFEE #6553	San Jose, CA
BON APPETIT @ FLEXTRONICS CAFE	San Jose, CA
PANDA EXPRESS #752	San Jose, CA
TACO BELL #28810	San Jose, CA
SAN JOSE MOOSE LODGE #401	San Jose, CA
WIENERSCHNITZEL #366	San Jose, CA
JACK IN THE BOX #407	San Jose, CA
FRESCO WORLD MARKET- TAQUERIA	San Jose, CA
STARBUCKS COFFEE #2840	San Jose, CA

1. California small cities
2. California smaller cities
3. California
4. Santa Clara County, CA Restaurants