Restaurant inspections

Highest scoring

Port of Subs #182: 100

Rigoberto’s Taco Shop: 100

Polar Bean Coffee Cottage: 100

Mother’s Juice Cafe (Galveston): 100

Dry Fields Cider: 100

Porter Brewing Co.: 100

Level State Beerhouse: 100

Taco Bell (Redmond): 100

Jersey Mike’s Subs #32008: 100

Wildroots Coffeehouse: 100

Maverick’s Country Bar: 100

Mazatlan Mexican Restaurant (Bend): 100

Panda Express #1988 (Bend): 100

Bluebird Coffee Company: 100

Carl’s Jr. #7754 (NE Third St.): 100

La Quinta Inn: 100

Jimmy John’s Gourmet Sandwiches (Empire Ave.): 100

Black Butte Ranch GMRC Snack Bar: 100

Black Butte Ranch Roberts Pub: 100

Parrilla Grill (14th St.): 100

Black Butte Ranch Lodge Restaurant: 100

Black Butte Ranch GM Golf Snack Bar: 100

Lowest scoring

Taco del Mar (North): 79 — Beans in hot holding unit are 126 degrees. No chlorine in dishmachine. Person in charge unaware of proper hot holding temperature or reheating temperature. Reheated cold beans (126 degrees) and did not check temperature with probe thermometer. Person in charge unaware of cold holding temperature. Ceiling air vent in back prep area completely clogged with dirt/dust. Self-serve plastic knives and forks jumbled, not with handles together). Water is pooling in wood cabinet under soda machine.

Double Happiness: 80 — Containers of raw chicken stored on shelves stored on shelves above buckets of marinating pork in walk-in refrigerator. Containers of fried shrimp at 67 degrees, fried chicken at 64 degrees on prep tables and on stove top without heat. Operator stated that food had recently been cooked and containers would be put away after lunch. Plastic wrapping for “hefty super weight hinged lid containers” was being used to cover fried shrimp.

Birdie’s Cafe: 81 — Raw pooled egg inset next to cheese inset at cookline prep cooler, raw burgers next to muffins in refrigerated drawer. No chlorine sanitizer dispensing at dishmachine. Person in charge drinking from open cup on cookline. Pan of cooked beans are covered in walk-in at 80 degrees. Garbage can and box with brooms in front of bar hand sink. Knife is stored with blade between two prep tables, difficult to clean area.

Goody’s Chocolate Company (downtown): 82 — Person in Charge returned to work after break and did not wash hands before preparing ice cream dishes. No chlorine available in dish machine. No chlorine test strips available.

Bad Wolf Bakery and Bistro: 84 — Raw shell eggs are in top of inset of cookline reach-in cooler, over apples and celery on lower shelves. Tub of goat cheese on counter at 72 degrees. Large plastic, covered container with recently cooked diced sweet potatoes at 51 degrees. No digital probe thermometer available. No thermometer in glass door refrigerator.

Tomo Sushi: 84 — Cream cheese dated nine days prior to inspection, cooked shrimp dated ten days prior, several items missing date. Unclear if written procedure in place regarding marking and discarding sushi rice. Employee noted eating in kitchen. Hand sink in front of house near sushi station does not have hand soap. Sushi rice covered with wet towel.

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.