Return To Restaurant Listing | Return to Environmental Health Homepage

Facility: Five Rivers
Address: 2295 F St., Livingston, CA

The most recent inspection of this food facility resulted in a rating of
Satisfactory (Total Points: 12.00)
0-6  Points: Good
7-13 Points: Satisfactory
14+  Points: Unsatisfactory
Rating on date 4-26-2019: Satisfactory (Total Points: 12.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
4-26-2019 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, 114185.1, 11485.2, 114185.3) 2.00 Cloths used to wipe service counters, scales, and other surfaces that may directly or indirectly contact food shall be used only once until laundered or may be used repeatedly if held in a sanitizing solution, as described below. Cloths used with raw foods of animal origin shall be used only once until laundered or may be used repeatedly if kept in a separate container of sanitizing solution, as described below:
(1) Contact with a solution of 100 ppm available chlorine solution for at least 30 seconds.
(2) Contact with a solution of 25 ppm available iodine for at least one minute.
(3) Contact with a solution of 200 ppm quaternary ammonium for at least one minute.
(4) Contact with any chemical sanitizer that meets the requirements of Section 180.940 of Title 40 of the Code of Federal Regulations when used in accordance with the manufacturer's use directions.
Observed mult-use wiping cloths being used more than once and not being stored inside sanitizer solution. Store all wiping cloths in sanitizer solution of 100PPM of Chlorine or 200PPM of Quaternary ammonia when not in use to destroy bacteria. 0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
4-26-2019 All food shall be separated and protected from contamination. (113984, 113986, 113988, 113990, 114060, 114067, 114069, 114077, 114079, 114089.1 (c), 114143 (c)) 4.00 Destroy all contaminated food. All food shall be prepared, stored, displayed, dispensed, placed, transported, sold, and served as to be protected from dirt, vermin, unnecessary handling, droplet contamination, overhead leakage, or other contamination.
If unpackaged food is displayed and sold in bulk in other than self-service containers, then it shall be served by an employee of the food establishment directly to a consumer and shall be displayed in clean, sanitary, and covered or otherwise protected containers.
For bulk customer self-service food items, such as salad bars, buffet type foods, and other ready-to-eat food, install sneeze guards that intercept a direct line between the customer's mouth and the food being offered, dispense from approved mechanical dispensers, or employ other effective means to protect ready-to-eat food from contamination.
Protect all cartons, boxes, or other materials used in the packaging of any food from dirt, vermin, and other forms of contamination or adulteration.
(REPEAT VIOLATION) Observed food items in containers sitting directly on the floor inside the walk-in fridge. Make sure to store all food items at least six inches off the ground. Owner corrected during violation.

(REPEAT VIOLATION) Observed uncovered food items in the walk-in fridge, upright two door glass fridge, and food prep counter fridge. Cover and protect all food items when not under diligent preparation to prevent potential contamination.
0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
4-26-2019 Potentially hazardous foods shall be held at or below 41°/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a)) 4.00 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. (REPEAT VIOLATION) Observed the temperature of the food prep fridge unit measured at 45F on the lower portion where the door opens and 50F on the upper portion where the trays sit. Have unit evaluated and repaired so that the fridge unit is at 41F and under. Do not use to store any potentially hazardous food items until unit is able to hold temperatures at 41F and under consistently. Head chef stated they are going to be replacing the fridge unit. Please send photos of the fridge unit and showing it reaches 41F.

(CDI) Observed the temperature of the dessert fridge in the front was measured at 48F. Unit was adjusted during inspection and temperature began to drop and reached 41F during inspection.
0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
4-26-2019 All nonfood contact surfaces of utensils and equipment shall be clean. (114115, 114130.4) 2.00 Clean nonfood contact surfaces of equipment at a frequency necessary to prevent accumulation of residue. Observed build up of dust/grease on the baffles of the hood system. Clean/sanitize and increase frequency to prevent build up.

Observed the build up of debris on the cooking equipment. Clean/sanitize and increase frequency to prevent build up.
0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
4-26-2019 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 noted during inspection. 0123 BAR


Rating on date 4-27-2018: Satisfactory (Total Points: 12.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
4-27-2018 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 noted during inspection. All previous violations have been corrected. 0123 BAR
4-27-2018 All nonfood contact surfaces of utensils and equipment shall be clean. (114115, 114130.4) 4.00 Clean nonfood contact surfaces of equipment at a frequency necessary to prevent accumulation of residue. (REPEAT VIOLATION) Observed the build up of food residue and grease on all the cooking equipment in the kitchen. Clean/sanitize and increase frequency to prevent build up and reduce fire hazard.

(REPEAT VIOLATION) Observed the build up of food residue/debris on the doors, handles, and hinges of the refrigerators. Clean/sanitize and increase frequency to prevent build up.
0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
4-27-2018 Potentially hazardous foods shall be held at or below 41°/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a)) 4.00 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. (CDI) (REPEAT VIOLATION) Observed the temperature of the food prep counter fridge measured at 48F. Unit temperature was adjusted and temperature dropped to 39F. Make sure to check temperature periodically and do not over stuff fridge so temperature will stay at 41F and under. 0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
4-27-2018 All food shall be separated and protected from contamination. (113984, 113986, 113988, 113990, 114060, 114067, 114069, 114077, 114079, 114089.1 (c), 114143 (c)) 4.00 Destroy all contaminated food. All food shall be prepared, stored, displayed, dispensed, placed, transported, sold, and served as to be protected from dirt, vermin, unnecessary handling, droplet contamination, overhead leakage, or other contamination.
If unpackaged food is displayed and sold in bulk in other than self-service containers, then it shall be served by an employee of the food establishment directly to a consumer and shall be displayed in clean, sanitary, and covered or otherwise protected containers.
For bulk customer self-service food items, such as salad bars, buffet type foods, and other ready-to-eat food, install sneeze guards that intercept a direct line between the customer's mouth and the food being offered, dispense from approved mechanical dispensers, or employ other effective means to protect ready-to-eat food from contamination.
Protect all cartons, boxes, or other materials used in the packaging of any food from dirt, vermin, and other forms of contamination or adulteration.
(REPEAT VIOLATION) Observed food items in containers sitting directly on the floor inside the walk-in fridge. Make sure to store all food items at least six inches off the ground. Owner corrected during violation.

(REPEAT VIOLATION) Observed uncovered food items in the walk-in fridge, upright two door glass fridge, and food prep counter fridge. Cover and protect all food items when not under diligent preparation to prevent potential contamination.
0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS


Rating on date 3-26-2018: Unsatisfactory - reinspection required (Total Points: 16.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
3-26-2018 Potentially hazardous foods shall be held at or below 41°/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a)) 2.00 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. (CDI) Observed the temperature of the food prep counter fridge measured at 45.7F. Items were relocated to the walk -in fridge and service man was contacted. Do not use unit until cleared by inspector and unit is capable of holding an ambient temperature of 41F or lower. Inspector cleared unit on 3/28/18 0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
3-26-2018 Food shall be stored in an approved manner, in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069) 2.00 Provide adequate and suitable space for the storage of food. Store food at least 6 inches off the floor. Store bulk food not stored in original packaging in containers identifying the food by common name. Food shall not be stored in locker rooms, restrooms, dressing rooms, refuse areas, or mechanical rooms; under open stairwells; under lines on which water has condensed; under leaking water lines, including leaking automatic fire sprinkler heads: or under sewer lines that are not shielded to intercept potential drips.

Only prepackaged nonpotentially hazardous food or uncut produce may be displayed or sold outdoors by a food facility if outdoor displays have overhead protection that extends over all food items, and if all food items from the outdoor display are stored inside the fully enclosed food facility at all times other than during business hours.

Products that are held by the permit holder for credit, redemption, or return to the distributor, such as damaged, spoiled, or recalled products, shall be segregated and held in designated areas that are separated from food, equipment, utensils, linens, and single-use articles. All returned or damaged food products and food products from which the label has been removed shall be separated and stored in a separate area and in a manner that shall prevent adulteration of other foods and shall not contribute to a vermin problem.



(CDI) Observed uncovered food items (fish and sauces) sitting directly on the floor inside the walk-in fridge. Cover all food items and store at least six inches off of the ground. Employee corrected during inspection. 0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
3-26-2018 All nonfood contact surfaces of utensils and equipment shall be clean. (114115, 114130.4) 4.00 Clean nonfood contact surfaces of equipment at a frequency necessary to prevent accumulation of residue. (REPEAT VIOLATION) Observed build up of food debris/gunk on the doors, handles, hinges of the refrigerators and cooking equipment. Clean/sanitize and increase frequency to prevent build up.

Observed the build up of dust/grease on the baffles of the hood system and surrounding areas. Clean and increase frequency to prevent build up and reduce fire hazard.

Observed the build up of food residue and grease on the cooking equipment in the kitchen. Clean/sanitize and increase frequency to prevent build and reduce fire hazard.
0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
3-26-2018 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) 0.00 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.
Observed build up of debris inside microwave next to the two compartment sink. Clean/sanitize and increase frequency to prevent build up. 0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
3-26-2018 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, 114192.1, 114193, 114193.1, 114195, 114197, 114199, 114201, 114269) 2.00 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. Observed the use of duct tape to hold/repair a leaking pipe under the two compartment sink. Remove tape and repair/replace drain line so it is up to code and not leaking.

Observed the lack of a back flow device on the janitorial sink with a damaged attached hose. Provide a back flow device on the sink fixture and provide a new commercial grade hose.
0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
3-26-2018 The premises of each food facility shall be kept clean and free of litter and rubbish; all clean and soiled linen shall be properly stored; non-food items shall be stored and displayed separate from food and food-contact surfaces; the facility shall be kept free of vermin. (114067 (j), 114123, 114143 (a) & (b), 114175, 114178, 114185, 114185.1, 114185.2, 114185.3, 114185.4, 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.1, 114259.2, 114259.3, 114279, 114281, 114282) 2.00 All food facilities shall be kept clean, fully operative, and in good repair. A food facility shall at all times be so constructed, equipped, maintained, and operated as to prevent the entrance and harborage of animals, birds, and vermin, including, but not limited to, rodents and insects. The premises of each food facility shall be kept clean and free of litter, rubbish, and vermin.

Lockers or other suitable facilities shall be provided and used for the orderly storage of employee clothing and other possessions. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens, and single-use articles cannot occur. Dressing rooms or dressing areas shall be provided and used by employees if the employees regularly change their clothes in the facility.
Observed the use of household fly traps in the facility. Remove fly traps and discontinue use. If flies are a problem seek professional pest control and provide a receipt showing service or a contract. 0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
3-26-2018 All food shall be separated and protected from contamination. (113984, 113986, 113988, 113990, 114060, 114067, 114069, 114077, 114079, 114089.1 (c), 114143 (c)) 2.00 Destroy all contaminated food. All food shall be prepared, stored, displayed, dispensed, placed, transported, sold, and served as to be protected from dirt, vermin, unnecessary handling, droplet contamination, overhead leakage, or other contamination.
If unpackaged food is displayed and sold in bulk in other than self-service containers, then it shall be served by an employee of the food establishment directly to a consumer and shall be displayed in clean, sanitary, and covered or otherwise protected containers.
For bulk customer self-service food items, such as salad bars, buffet type foods, and other ready-to-eat food, install sneeze guards that intercept a direct line between the customer's mouth and the food being offered, dispense from approved mechanical dispensers, or employ other effective means to protect ready-to-eat food from contamination.
Protect all cartons, boxes, or other materials used in the packaging of any food from dirt, vermin, and other forms of contamination or adulteration.
Observed uncovered food items in the walk-in fridge, upright two door glass fridge, and food prep counter fridge. Cover and protect all food items when not under diligent preparation to prevent potential contamination. 0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
3-26-2018 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.
Observed dirt, grime, and / or food particle buildup inside the soda dispenser handle in the bar area. Clean/sanitize and increase cleaning frequency and methods to ensure all equipment is kept in an appropriate state of cleanliness; ensure all equipment surfaces are smooth and easily cleanable, and all potential food contact surfaces are sanitized on a regular basis. 0123 BAR