Deschutes County restaurant inspections

Highest scoring

Sno-Cap Drive-In #2 (Redmond): 100

The Brown Owl: 100

Country Catering: 100

La Pine Event Center: 100

Kindred Creative Kitchen: 100

Twist Cocktail Catering Co.: 100

A&W Westside One Stop (Redmond): 100

Cascade Catering Company: 100

Lowest scoring

Boneyard Pub: 79 — Employee loaded dirty dishes into dish rack, then stacked clean trays without washing hands between changing tasks. Pan of raw beef stored above pans of fully cooked sausages in lo-boy drawers. Roasted beets and roasted cauliflower at 59 degrees in top of left sandwich prep table. Chicken wings stored in large, covered container in walk-in refrigerator measured at 70 degrees. Paper towels not available at hand washing sink by dish machine.

Black Bear Diner (Redmond): 84 — Reuben in walk-in was at 46 degrees and cooked four-days prior to inspection. Zero parts per million sanitizer in dish washing machine. No paper towels at cookline hand sink.

El Rodeo Mexican Restaurant: 87 — Repackaged raw steak held over strawberries and fruit puree in walk-in freezer. Raw bacon held over cooked items. Round beef held over pork and raw chicken stacked on kegs in walk-in. Line cooler holding temperatures between 43 and 44 degrees. No soap at server station hand sink. No covered waste containers in bathrooms.

The Dough Nut (midtown): 88 — Two open cans of energy drink on back prep table by container of cocoa. Sausage, cut tomatoes, roasted peppers and open container of ham in sandwich prep table without date-marking. No chlorine test strips for use with chlorine sanitizer in wiping cloth buckets and three-compartment sink. Large section of drywall and FRP (fiberglass reinforced polymer) by grease trap and equipment storage was missing, exposing beams and plumbing pipes.

Kelly D’s Irish Sports Bar: 89 — Dish machine registering zero parts per million chlorine. Employee observed washing hands in food prep sink. Employee noted drinking from open container in kitchen. Mop hanger not being used.

Roszak’s Fish House: 89 — Dill dressing in reach-in refrigerator dated over four months prior to inspection. Tuna salad in sandwich prep table dated over one month prior to inspection. Wash gauge on dish machine not functioning, rinse gauge varied from 150-190 degrees on various runs of dish machine, although final rinse temperature at the plate measured 151 degrees. Final rinse of high temperature dish machine measured 151 at plate with inspector’s plate-max thermometer. Inspector’s temperature sticker did not turn black when run through machine. Rinse temperature dial read 150-190 on various runs of dish machine. Wet rags in kitchen not stored in sanitizer bucket and had no detectable chlorine.

River’s Edge Golf Course (Bogey’s Cafe): 89 — No air gap at three-compartment sink (provide for at least one basin). Open beverage bottle in two door reach-in cooler. Two cuts of roast beef on counter. Lemon press is painted and will chip, not restaurant approved.

Health inspections were conducted by the Deschutes County Public Health Department and reflect violations observed at 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.