5 ESQUINAS
1536 ALTON RD
Overall Food Safety Rating
★½☆☆☆ (1.5/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 2/4/2025
High Priority
1
Intermediate
3
Basic
0
Total
4
Inspection Details:
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over bread in the reach in cooler. The manager moved the eggs to the bottom shelf. **Corrected On-Site**
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled.
Food safety inspection conducted on 2/4/2025 revealed 4 total violations (1 high priority, 3 intermediate, 0 basic).
Inspection on 7/23/2024
High Priority
2
Intermediate
5
Basic
6
Total
13
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed in a container with dried corn. The manager removed it. **Corrected On-Site**
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Observed at the front counter.
- 08B-38-4:Basic - Food stored on floor. Observed two large plastic containers with cooking oil on the floor next to the hand washing sink in the kitchen.
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed a container of dried corn not labeled.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed a scoop in a container with a water temperature of 77°F. Observed several utensils in a steel container at the cook line with a water temperature of 79°F. The manager poured out the water at the front counter the cook put the pan with utensils on the cook top to heat up the water. **Corrective Action Taken**
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed fish in plastics container with water. Observed a bag of shrimp in a sink with no running water. Observed a case of raw frozen chicken on a prep table. The cook put the items in the reach in cooler. **Corrective Action Taken**
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs and fish over vegetables in the upright cooler next to the cook line.
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed rice at the front counter at 71°F. As per the sushi chef the rice was put on line at approximately 9:09 a.m. The chef put the time on the container. **Corrected On-Site**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the soda gun nozzle soiled.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed an employee rinse a serving tray in the hand washing sink at the front counter.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Form provided via email. **Corrective Action Taken**
- 02D-02-4:Intermediate - Packaged food not labeled as specified by law. Observed several desserts not labeled with the product identity and description, the date the product was packaged, the name and address of the establishment which prepared and packaged the product.
Food safety inspection conducted on 7/23/2024 revealed 13 total violations (2 high priority, 5 intermediate, 6 basic).