Highest scoring

New York City Sub Shop (Redmond): 100

Barnes and Noble Booksellers: 100

Billy’s Cafe: 100

Redmond Lucky 7: 100

Binky’s: 100

Mt. Bachelor Sun Bar: 100

Richard’s Donuts and Pastries 100

The Phoenix: 100

SpringHill Suites by Marriott (Bend): 100

Taco Bell # 1435 (NE Third St.): 100

Baskin Robbins (NE Third St.): 100

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

Fiesta Mazatlan: 100

McDonald’s (Nolan Town Center): 100

Starbucks (Sunriver): 100

Lava Lanes of Bend: 100

Cibelli’s New York Pizza (Eastside): 100

Sisters Dairy Queen: 100

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

Abby’s Legendary Pizza (Bend): 100

Sunny Yoga Kitchen: 100

Lowest scoring

The Dough Nut (Galveston): 73 — Raw shell eggs stored over cheese slices in small reach-in cooler.

Half-and-half in front display refrigerator is date marked opened 11 days prior. No sanitizing solution (chlorine) test strips; person in charge stated there were none in facility and he would bring test strips from other facility. Dead battery on paper towel dispenser; person in charge unlocked dispenser and pulled paper towels for use. No thermometer in front display case.

Chan’s of Redmond: 74 — Raw beef over shrimp in walk-in. Potentially hazardous food not maintained at proper holding temperature. Manager needs to work on knowing foodborne illness and symptoms. Paper towels dispenser batteries were dead.

Sunriver Pub: 79 — Three large pans of braised lamb improperly cooled, had been cooked yesterday and placed on speed rack in walk-in — temperature was 48 to 49 degrees in center — large 5-gallon container of cheese sauce placed directly in walk-in freezer. Many items on ice baths out of temperature including cooked chicken (50 degrees) ham (55 degrees) sauces (50 degrees), marinated soft boiled eggs (65 degrees), pantry cooler holding foods at 44 degrees at bottom. Many foods recently stocked. Noted several unapproved drinking containers on line in kitchen. Not able to find testing strips for checking sanitizer buckets throughout the facility. Sheet tray on top of garbage can

zPizza and Tap Room: 80 — Meatballs in hot holding at 125 degrees — person in charge stated they had been heated correctly earlier in the morning (unit was not turned up fully), pizza line cooler holding foods between 43 and 45 degrees. Observed two containers of turkey dated over two weeks prior to inspection, ham with discard date two weeks prior and salami with discard date of three weeks prior to inspection. In salad prep cooler container of turkey not dated with open date.

Shari’s #163 (South): 85 — Raw meats prepared in same area and on same cutting board as ready-to-eat foods. Chicken cooked for 145 degrees for service. Food temperatures on line variable — some foods at 39 degrees and some at 50 degrees — foods will be discarded at end of six-hour period on line. Lids on line cooler had broken brackets and need replaced to allow lid to be placed on top of line cooler. No separate sanitizer solution for raw animal foods provided. Buildup of grease and debris within cooking hood. Screens and shelving in kitchen with debris. Walk-in freezer with accumulation of frost in interior.

Jack in the Box (Redmond): 85 — Observed employee touching hair with gloves on and returning to work with ready-to-eat food without washing or changing gloves. Fan guards in reach-in are dirty. Ice machine has layer of slime on the baffle. Floor by cookline is broken, floor by soda machine has water coming up when you step on it.

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.