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Facility: Five Ten Bistro / After 5
Address: 510 W. Main St., Merced, CA

The most recent inspection of this food facility resulted in a rating of
Satisfactory (Total Points: 8.00)
0-6  Points: Good
7-13 Points: Satisfactory
14+  Points: Unsatisfactory
Rating on date 2-01-2024: Satisfactory (Total Points: 8.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
2-01-2024 An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195) 6.00 Provide hot and cold water under pressure through a mixing valve to each sink compartment. The water supply shall be from a water system approved by the health officer or the state department. An adequate, protected, pressurized, potable supply of hot water, at least 120°F, and cold water shall be provided.

Handwashing facilities shall be equipped to provide warm water under pressure for a minimum of 15 seconds. If the temperature of water provided is not readily adjustable at the faucet, the temperature of the water shall be at least 100°F, but not greater than 108°F. Handwashing facilities shall be sufficient in number and conveniently located so as to be accessible at all times for use by food employees 		1. Repeat: Observed one of two women's restroom sink did not provide warm water above 100F. Provide warm water at a minimum of 100F. 0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
2-01-2024 All utensils and equipment shall be fully operative, clean, and in good repair. (114115, 114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114130.6, 114132, 114133, 114137, 114139, 114143, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114175, 114177, 114180, 114182) 2.00 Equipment food-contact surfaces and utensils shall be clean to sight and touch. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other debris accumulations.

Keep all food facilities, and all utensils, display cases, windows, counters, shelves, tables, refrigeration units, sinks, dishwashing machines, and other equipment or utensils used in the storage, preparation, sale, service, and display of food, clean, fully operative, and in good repair.

The non-food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Equipment shall be reassembled so that food-contact surfaces are not contaminated. 		1. Repeat: Observed an accumulation of grease in the hood. Clean. Correction was submitted on 3/2/24.

2. Repeat: Observed the top hinge of the kitchen walk-in refrigerator is damaged. Repair or replace. 		0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS


Rating on date 11-14-2023: Unsatisfactory - reinspection required (Total Points: 14.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
11-14-2023 All nonfood contact surfaces of utensils and equipment shall be clean. (114115, 114130.4) 0.00 Clean nonfood contact surfaces of equipment at a frequency necessary to prevent accumulation of residue. Observed buildup in ice machine, please clean the unit regularly to maintain proper cleaning. 0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
11-14-2023 An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195) 3.00 Provide hot and cold water under pressure through a mixing valve to each sink compartment. The water supply shall be from a water system approved by the health officer or the state department. An adequate, protected, pressurized, potable supply of hot water, at least 120°F, and cold water shall be provided.

Handwashing facilities shall be equipped to provide warm water under pressure for a minimum of 15 seconds. If the temperature of water provided is not readily adjustable at the faucet, the temperature of the water shall be at least 100°F, but not greater than 108°F. Handwashing facilities shall be sufficient in number and conveniently located so as to be accessible at all times for use by food employees 		Observed in the womens restroom that one hand washing sink does not have proper hot water available, measured around 70 degrees. Please ensure hot water is at least 108 degrees for hand washing. 0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
11-14-2023 All utensils and equipment shall be fully operative, clean, and in good repair. (114115, 114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114130.6, 114132, 114133, 114137, 114139, 114143, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114175, 114177, 114180, 114182) 1.00 Equipment food-contact surfaces and utensils shall be clean to sight and touch. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other debris accumulations.

Keep all food facilities, and all utensils, display cases, windows, counters, shelves, tables, refrigeration units, sinks, dishwashing machines, and other equipment or utensils used in the storage, preparation, sale, service, and display of food, clean, fully operative, and in good repair.

The non-food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Equipment shall be reassembled so that food-contact surfaces are not contaminated. 		1) Observed grease buildup under the hood and on equipment which can lead to contamination. To prevent poor sanitation and fire-safety hazards, exhaust hoods must be maintained in good condition.

2) Observed the three compartment sink did not have the three drain covers. Please obtain the drain covers in order to fill the sinks up.

3) Observed buildup in ice machine, please clean the unit regularly to maintain proper cleaning.

4) Observed the walk in cooler needs to be repaired at the top hinge. Keeping equipment in good repair would ensure proper temperatures as well as keeping vermin/insects out. 		0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
11-14-2023 Potentially hazardous foods shall be held at or below 41°/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a)) 7.00 Hold potentially hazardous foods either at or above 135°F or at or below 41°F. Hold the following potentially hazardous foods at 45°F: raw shell eggs, unshucked live molluscan shellfish, pasteurized milk and pasteurized milk products in original, sealed containers. Potentially hazardous foods held for dispensing in a serving line or a salad bar (not in a display case) may be held at 45°F or less during periods not to exceed 12 hours in any 24-hour period. Discard all potentially hazardous food that has been out of an approved time and temperature range. Observed the prep fridge near the hood did not meet the minimum temperature requirements of 41 degrees or below. Keep all cold potentially hazardous foods at or below 41°F. Adjust and / or repair this unit; do not use it for the display of PHF (potentially hazardous food) items until it is shown to consistently capable of holding food at or below 41ºF at all times. Items out of temperature were voluntarily destroyed and denatured. 0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
11-14-2023 Food employees shall keep their hands and exposed portions of their arms clean, and shall maaintain fingernails so they are cleanable. Employees are required to wash their hands: before beginning work; before handling food / equipment / utensils; as often as necessary during food preparation to remove soil and contamination; when switching from working with raw to ready-to-eat foods; after touching body parts; after using the toilet room; or any time when contamination may occur. (113952, 113953.3, 113968, 113973 (a-g). Whenever gloves are worn, they shall be changed as often as handwashing is required. 3.00 The food employee shall wash their hands and portion of arms as required, and use utensils and gloves appropriately. Observed an employee practice improper hand washing methods, corrected on site. 0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS


Rating on date 9-26-2022: Good (Total Points: 6.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
9-26-2022 No violations were noted during this inspection. 0.00 This food facility currently meets California Retail Food Code requirements, and is authorized by the Merced County Division of Environmental Health to be open for business. The permit is issued to the current business owner of record and is non-transferable. No violations observed in facility 0123 BAR
9-26-2022 All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. The person in charge shall have adequate knowledge of, and shall educate employees of the food facility regarding major food allergens. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination. (113947-113947.1) 3.00 The responsibilities of the staff member certified in food safety include ensuring that all employees who handle, or have responsibility for handling, unpackaged foods of any kind have sufficient knowledge to ensure the safe preparation and /or service of the food. The nature and extent of the knowledge that each employee is required to have may be tailored, as appropriate, to the employee's duties related to food safety issues. Observed that the Certified Food Safety Manager certification has expired. Obtain new certificate within 60 days 0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
9-26-2022 Potentially hazardous foods shall be held at or below 41°/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a)) 3.00 Hold potentially hazardous foods either at or above 135°F or at or below 41°F. Hold the following potentially hazardous foods at 45°F: raw shell eggs, unshucked live molluscan shellfish, pasteurized milk and pasteurized milk products in original, sealed containers. Potentially hazardous foods held for dispensing in a serving line or a salad bar (not in a display case) may be held at 45°F or less during periods not to exceed 12 hours in any 24-hour period. Discard all potentially hazardous food that has been out of an approved time and temperature range. potentially hazardous foods in an unrefrigerated display at a temperature above 41 degrees Fahrenheit.
Observed the temperature of cheese, tomatoes, and tuna salad in the small prep cooler at the front counter was measured at 46°F. Keep all cold potentially hazardous foods at or below 41°F. Adjust and / or repair this unit; do not use it for the display of PHF (potentially hazardous food) items until it is shown to consistently capable of holding food at or below 41ºF at all times. Out of temperature PHF was moved to the walk in cooler at 38°F.
0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS