Deschutes County restaurant inspections

Highest scoring

Emerald City Smoothie (Greenwood): 100

Subway (South): 100

Yo Wild Redmond: 100

La Quinta Inn: 100

Richard’s Donuts and Pastries: 100

Lowest scoring

Sugarloaf Mountain Motel: 70 — Milk out in a pitcher at 54 degrees, on the counter for guests to use, is not holding at the required temperature below 41 degrees. Milk is poured back into the milk jug at the end of breakfast. This pitcher of milk has the potential to be contaminated by guests during the four-hour service time. Leftover gravy is not labeled. Don’t know if this is new gravy out of the can or cooled gravy that must be reheated to 165 degrees before reservice.

Leftover gravy is cooled in an ice bath for only about 15 minutes. Unknown if the gravy is cooled to below 41 degrees before being covered and placed in fridge. The person in charge has not demonstrated knowledge of foodborne illness disease prevention, application of HACCP principles or the requirements of this code. Pan of gravy in fridge is not labeled. Can opener blade has accumulation of food debris on the blade that goes into the food/can. No hand-washing sign is posted in the bathroom closest to the kitchen.

Sleep Inn of Bend: 79 — Waffle batter is not held below the danger zone temperature of 41 degrees during service. Waffle batter in the dispenser is holding at 62 degrees. This product is held over for reservice the next day. There is no chlorine in the final rinse of the automatic dishwasher. Dishwasher was run four times and still no sanitizer. Bottle of bleach for dishwasher is half full. May be a crack in the feed tube that is breaking the siphon into the machine. Waffle batter can be held/displayed out of temperature for up to four hours, but then must be discarded. No spirit stem thermometer in the small countertop fridge where yogurt and hard boiled eggs are displayed

Cascade Lakes Lodge: 80 — Servers noted coming into kitchen to pick up order and placing lettuce and tomato on burgers with bare hands. Right side of line cooler with raw burger and cheese holding at 45 and 46 degrees in bottom and top drawers respectively. Inconsistent date marking. Some items, such as soup and rice were past date mark expiration. Other items were not correctly date marked such as open ham and sauces containing PHF. Slicer had not been thoroughly cleaned recently — food debris noted on many parts of slicer. Bucket with stored rags in kitchen with no measurable sanitizer. Thermometer on line cooler not easily readable and may be incorrect. Accumulation of food debris in prep kitchen area — on top of bulk containers, boxes and shelves. Air returns in kitchen with dust accumulation.

Black Bear Diner (Bend): 84 — Observed butter for toast on make-line holding at 78 degrees. Confectioners sugar and milk solution (for top of cinnamon rolls) holding at ambient at 59 degrees. Diced tomatoes and liquid eggs in top of egg cooler at 48 degrees. Container of butter and herbed butter in baking room at 70 degrees. Expired sliced ham, coleslaw dressing, blue cheese dressing and taco meat in walk-in refrigerator. Observed container of cooked bacon and sausage without date marking. Operator did not know when the bacon and sausage had been prepared. Ready-to-eat food is not properly date-marked. Observed no food probe thermometer was available in establishment. Observed thermometers were located in back of multiple reach-in coolers.

Pizza Mondo: 85 — Parmesan cheese shakers are out at room temperature. They are refilled during the day, and emptied/cleaned at end of day. Jug of windshield cleaner liquid on dishmachine (cleaner removed). Pizza spatulas are stored under oven, which is difficult to clean.

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. During and 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.