Facility
Related Reports CUISHE COCINA MEXICANA
115 N 1604 E
San Antonio , TX 78258
Date: 07/30/2024
Score 100 CUISHE COCINA MEXICANA
115 N 1604 E
San Antonio , TX 78258
Date: 04/09/2024
Score 100 CUISHE COCINA MEXICANA
115 N 1604 E
San Antonio , TX 78258
Date: 12/21/2023
Score 98
30 OBTAIN AND POST VALID FOOD PERMIT 8-301.11.1 Permit Requirement, Prerequisite for Operation.
CUISHE COCINA MEXICANA
115 N 1604 E
San Antonio , TX 78258
Date: 09/15/2023
Score 100 CUISHE COCINA MEXICANA
115 N 1604 E
San Antonio , TX 78258
Date: 05/18/2023
Score 89
1 3-501.14(A)(2) Cooling -- total 6 hours, 135-41°F. *Salsas and rice made yesterday failed to cool to 41 degrees F. Discarded
2 3-501.16(A)(2) Cold Hold (41°F/45°F or below). *Walk in cooler maintaining food temperature of 47 degrees F. All TCS foods above 46 degrees F to be discarded. Do not store Temperature controlled for safety foods in walk in cooler until it is able to maintain proper cold hold temperature of 41 degrees or less.
14 3-304.15(A) Gloves single use. *Observed gloves being washed. Ensure gloves are changed and hands are washed when changing tasks.
21 2-102.11(A) Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of this rule. The person in charge shall demonstrate this knowledge by complying with these rules by having no critical violations/priority items during the current inspection.
CUISHE COCINA MEXICANA
115 N 1604 E
San Antonio , TX 78258
Date: 01/19/2023
Score 93
1 chicken, bean, sauces cooked yesterday at temperatures over 41 degrees F. Discarded. 3-501.14(A)(2) Cooling -- total 6 hours, 135-41°F.
31 disposable paper towels needed at bar handsink 6-301.12 Hand drying provision..
27 Large containers of unstirred cooling foods failed to reach 41 degrees F in 6 hours. Ensure proper cooling techniques are used for rapid cooling of cooked foods. Handout provided 3-501.15(A) Cooling method, criteria.
CUISHE COCINA MEXICANA
115 N 1604 E
San Antonio , TX 78258
Date: 03/17/2022
Score 91
10 None of the three warewashing machines in the establishment were dispensing any detectable levels of sanitizer at the time of the inspection. Use testing strips to ensure sanitizers are at the correct levels (Chlorine: 50-100ppm, Quaternary Ammonia: 150-200ppm). 4-703.11(C)(4) After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in an exposure time used in relationship with a combination of temperature, concentration, and pH that, when evaluated for efficacy, yields sanitization as defined in §1-201.10(B) of this title (relating to Definitions).
18 The establishment had both chlorine sanitizer and quaternary ammonia sanitizer hooked up to the bar warewashing machine at the same time. Ensure chlorine and quaternary ammonia sanitizers are never used together or mixed since when they combine they create a toxic gas. 7-202.12(B)(1) Poisonous/toxic materials or chemicals doesn’t cause hazard.
18 Observed multiple unlabeled spray bottles throughout the establishment. Ensure spray bottles are labeled with what they contain. 7-102.11 Poisonous/toxic materials or chemicals not in original container labeled.
31 No soap was available at the central kitchen handwashing sink at the time of the inspection. Ensure soap is always available for employees to wash their hands. 6-301.11 Hand washing cleanser, availability.
31 Observed a sink supplied with hand soap and paper towels being used for dumping ice. Ensure handwashing sinks are not used for anything other than handwashing. If this sink is not meant for handwashing, remove soap and paper towels. 5-205.11 Using a hand washing facility. accessible at all times for employee use; not be used for purposes other than hand washing.
42 Observed date labels on utensils that had already been cleaned. Ensure date labels are always removed from utensils prior to washing/rinsing/sanitizing them. 4-101.19 Nonfood-contact surfaces. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
CUISHE COCINA MEXICANA
115 N 1604 E
San Antonio , TX 78258
Date: 10/21/2021
Score 95
39 Observed debris buildup on the interior surfaces of the ice machine. Ensure the ice machine interior is maintianed clean to sight and touch. 228.114(a)(5)(D) Surfaces of utensils and equipment contacting food that is not time/temperature control for safety shall be cleaned: in equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (i) at a frequency specified by the manufacturer; or (ii) absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
45 Observed dust buildup around A/C vents in the kitchen. Ensure ceilings are maintained clean to avoid potential contamination. 228.186(b) Cleaning, frequency and RESTRICTIONs..
35 Observed uncovered employee drinks stored near food and food prep surfaces. Ensure employee drinks are covered with a lid and straw and ensure they are stored in a designated area away from food and food-contact surfaces. 228.42(a)(1) Eating food, chewing gum, drinking beverages, or using tobacco.
45 Observed employee belongings stored next to clean utensils. Ensure employee belongings are stored away from food, food-contact surfaces and clean utensils. 228.183(b) Lockers or other suitable facilities shall be located in a designated room or area.
31 Observed the bar handwashing sink being used for dumping ice and washing utensils. Ensure handwashing sinks are ONLY used for handwashing.* 228.149(a) Using a hand washing facility. accessible at all times for employee use; not be used for purposes other than hand washing.
CUISHE COCINA MEXICANA
115 N 1604 E
San Antonio , TX 78258
Date: 06/09/2021
Score 94
27 Observed a cold-hold unit in the kitchen prep area at an ambient temperature of 60°F. Ensure cold-hold units are able to maintain time/temperature control for safety food at 41°F or below. * 228.107(a) Cooling, heating, and holding capacities. Equipment.
10 Observed no sanitizer in-use at the bar warewashing machine. Ensure utensils are sanitized using approved sanitizers (Chlorine-based sanitizers must measure between 50-100ppm). * 228.118(3)(D) After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in an exposure time used in relationship with a combination of temperature, concentration, and pH that, when evaluated for efficacy, yields sanitization as defined in §228.2(125) of this title (relating to Definitions).
42 Observed labels still on utensils after being cleaned. Ensure labels are completely removed from utensils prior to washing/rinsing/sanitizing them. 228.101(i) Nonfood-contact surfaces. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
CUISHE COCINA MEXICANA
115 N 1604 E
San Antonio , TX 78258
Date: 02/12/2021
Score 92
31 Observed handwashing sinks being used to dump food/ice. Ensure handwashing sinks are ONLY used for handwashing. * 228.149(a) Using a hand washing facility. accessible at all times for employee use; not be used for purposes other than hand washing.
10 Observed no detectable levels of sanitizer at the warewashing machine. Use test strips to ensure chlorine-based sanitizer measures between 50-100ppm. * 228.111(n)(1) Chlorine sanitizing solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart.
2 Observed eggs and sliced cucumbers stored at room temperature in the bar area. Ensure time/temperature control for safety food is maintained at 41°F or below. * 228.75(f)(1)(B) Cold Hold (41°F or below).
CUISHE COCINA MEXICANA
115 N 1604 E
San Antonio , TX 78258
Date: 10/06/2020
Score 90
18 Observed several unlabeled spray bottles containing sanitizer. Ensure toxic chemicals not in their original container are labeled with what they contain. * 228.202 Poisonous/toxic materials or chemicals not in original container labeled.
31 Observed no hand soap available at the hand sink at the bar or the hand sink near the soda machine. Ensure handwashing cleanser is available at all hand sinks. * 228.175(b) Hand washing cleanser, availability.
31 Observed no paper towels at the hand sink at the bar or the hand sink by the soda machine. Ensure hand drying provisions are available at all hand sinks. * 228.175(c) Hand drying provision..
31 Observed handwashing sinks with dirty dishes and ice in them. Ensure handwashing sinks are ONLY used for handwashing. * 228.149(a) Using a hand washing facility. accessible at all times for employee use; not be used for purposes other than hand washing.
36 Observed wiping cloth sanitizer bucket with inadequate quaternary ammonia concentration. Ensure quaternary ammonia-based sanitizer in wiping cloth buckets measures between 200-400 ppm. 228.68(d)(2)(A) Cloths in-use for wiping between uses stored. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration specified under §228.111(n); (Chlorine 50-100 ppm, Quaternary Ammonium 200-400 ppm).
36 Observed wiping cloth sanitizing bucket stored on the floor. Ensure wiping cloth sanitizing buckets are stored off the floor. 228.68(d)(5) Containers of chemical sanitizing solutions stored off the floor and used in a manner that prevents contamination.
38 Observed chicken and octopus thawing in running water in the warewashing sink but not submerged in any water. Ensure food is submerged in water when it is placed under running water to thaw. 228.75(c)(2) Thawing. under running water criteria.
10 Observed inadequate chlorine-based sanitizer levels at the dishwashing machine. Ensure chlorine-based sanitizers measure between 50-100ppm. * 228.111(n)(1) Chlorine sanitizing solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart.
NOTE: The City of San Antonio Metropolitan Health District presents food establishment "Inspection Scores" calculated from a perfect 100 score minus any identified violations and subsequent demerits.
The demerits system is computed based upon the number of violations found during a regular food establishment inspection. There are three categories of demerits and each are assigned a demerit score of 3, 2 or 1 points.
A total demerit score of zero (0) indicates no violations were noted at the time of the inspection and is therefore reflected in a calculated "Inspections Score" of 100. It should be noted that a score of zero (0) demerits or a calculated "Inspection Score" of 100 does not mean that absolute perfect conditions exist at a facility/restaurant, and should not be the basis for any expectation by visitors. Scores and demerits listed on this site only represent the state of the facility/restaurant at the time of inspection.
Any reference to specific food establishments or facilities does not constitute its endorsement or recommendation by the San Antonio Metropolitan Health District. |
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