Deschutes County restaurant inspections

Highest scoring

Sun Java: 100

Ponderosa Pizza (La Pine): 100

Ashley’s Cafe (S. U.S. Highway 97): 100

Sleep Inn and Suites (Redmond): 100

Bend Burger Company (NE Third Street): 100

R Spot: 100

Jamba Juice (N. U.S. Highway 97): 100

Angeline’s Bakery: 100

Sisters Market and Eatery: 100

Pisanos: 100

The Belfry: 100

Jimmy John’s Gourmet Sandwiches: 100

Base Camp Pizza: 100

Pump House Bar and Grill: 100

Baskin Robbins (South): 100

Comfort Suites (Redmond): 100

Brickhouse Redmond: 100

Eagle Crest Conference Center: 100

Chicken Bonz: 100

Lowest scoring

El Rancho Grande No. 2: 72 — Raw chicken on boxes of beer bottles in walk-in cooler (chicken removed). Tamales are 80 degrees on steam table (pulled tamales to reheat to 165 degrees). Beans cooled overnight at 51 degrees. Beans are stacked so that other beans had formed a lid on pan (beans thrown out). Chicken strips at 51 degrees in reach-in cooler (all potentially hazardous foods thrown out). Expired cream salsa in the fridge (salsa thrown out). Large stir rod and spoons are stored in hand sink (utensils removed). Cook line shelves are lined with dirty cardboard, which are not changed frequently. Gaskets are hanging off reach-in cooler.

Wild Rose: 79 — Noodles in new hot holding box at 98 degrees. Noodles on counter at 55 degrees (reheat to 165 degrees before returning to hot holding). Employee washed food containers in soapy water before placing on shelf as clean. No sanitizing step (owner instructed to run containers through dish machine). Tylenol and first aid kit stored over clean utensils and food (medicine removed). Open can of Pepsi and other drink on cook line (drinks removed). Rice scoops in 74 degrees standing water (recommend hot plate for water container to hold over 135 degrees).

Zydeco Kitchen and Cocktails: 79 — Chicken broth cooked previous day is still at 48 degrees in large, covered container (broth thrown out). Insets of both large prep tables are at 52 to 57 degrees (all potentially hazardous food moved to interior of unit). Small kitchen dish machine utensils reach a maximum temperature of 155 degrees (use main dish machine until repaired). No hand soap available at bar hand sink (soap provided). No paper towels available at bar hand sink (towels provided). Cook-line knife is stored in ammonia sanitizer between uses. Shrimp are thawing in standing water. Hot holding unit for plates is duct-taped and difficult to clean. Baseball hat on kitchen storage rack.

Starbucks No. 8771 (East): 84 — Observed chicken caprese sandwiches, chicken and bacon sandwiches and mozzarella sandwiches were holding 43-50 degrees in front display cooler. Observed sandwiches placed on air curtain, blocking air flow. Observed that submerged inlet blender spray units (located in dump sinks) do not have back-flow prevention installed. Observed that display thermometer on high temperature dish machine is illegible. Observed bubble of fluid trapped in front of digital display. Observed no soap available in men’s restroom.

Health inspections were conducted by the Deschutes County Public Health Department and reflect violations observed at the time of inspection. The violations can range from general sanitation and maintenance to violations that have a direct connection to preventing foodborne illness to violations in procedures by maintenance that control the risk of foodborne illness, such as documentation, labeling, personnel training and equipment. After inspections, food vendors were allowed to correct violations to improve scores prior to a follow-up inspection.

You can find restaurant and mobile food cart inspections at Deschutes County’s website.