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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