Deschutes County restaurant inspections

Highest scoring

Si! Fresh Delights: 100

The Vault Taphouse: 100

Burger King #5868 (Redmond): 100

Five Guys Burgers and Fries: 100

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

Jersey Mike’s Subs (Emerson): 100

Taco Bell (Redmond): 100

Birdies Cafe: 100

Bend Senior Center: 100

Original Pancake House (Redmond): 100

Lowest scoring

Bom Dia Coffee: 81 — Front reach-in cooler at 46 degrees. Milk pitchers are only cleaned at end of day.

Muffins and other baked goods are unprotected on counter. No chlorine test strips available. Knives have painted blade, not restaurant approved.

Mazatlan Mexican Restaurant (Bend): 82 — Ground beef, chicken nuggets and chicken stored over ready-to-eat foods including lettuce and salsa. Large pot of beans placed directly in walk-in. Tamales sitting near folding equipment, temperature of 110 degrees. Rice in double boiler in steam table is 120 degrees., Temp near top of beans on stovetop in large pot with lid off is at 110 degrees. Menu does not include consumer advisory and items are listed as cooked to order, including New York steak.

Fearless Bakery and Cafe: 84 — Poached eggs holding at 130 degrees. Eggs were cooked to 145 degrees with immersion cooking device, held at 130 degrees and finished in a pan of boiling water at time of customer order. Eggs held at 130 degrees are cooled at the end of the day and “reheated” to 130 degrees for hot holding on subsequent days. No detectable sanitizer in three-compartment sink or wiping cloth buckets. Ham croissant holding at ambient temperature without discard time. No sanitizer strips are available. Spoons, scoops and thermometer stored in cup of stagnant water. Bathroom door is not self-closing.

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.