Restaurant inspections

Highest scoring

Cibelli’s New York Pizza (West): 100

Cold Stone Creamery #22390: 100

Comfort Inn and Suites: 100

Cuppa Yo Frozen Yogurt (East): 100

Mazatlan Mexican Restaurant (Redmond): 100

Mt. Bachelor Sun Bar: 100

Pizza Hut #2918 (Redmond): 100

Redmond Cinemas: 100

Rooster Deli: 100

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

Starbucks #19821 (SW Canal Blvd.): 100

Starbucks #21688 (East Bend): 100

Taco Bell #19340 (Bellevue Drive): 100

The Double J Saloon: 100

The Greens at Redmond: 100

The Hideaway Tavern (Redmond): 100

Thump Coffee (Emkay Drive): 100

Tumble Inn Tavern: 100

Lowest scoring

Taco Salsa: 72 — Covered container of shredded beef at 72 degrees in walk-in cooler after being cooked night before. Diced chicken in steam table at 105 degrees, walk-in at 46 degrees (thermostat adjusted to 39 degrees at the end of inspection). Chile relenos prepared 10 days prior to inspection. First aid kit with various pill and syrup medicine is over open container of beans. Clean trays are stored on hand sink. Three-compartment sink used for food prep is plumbed directly to grease trap. Provide air gap in at least one basin’s drain.

Cascade Lakes Lodge: 81 — Observed 5-gallon buckets of au jus that had been placed in walk-in several hours earlier at 120 degrees. Observed cheese sauce placed in refrigerator several hours earlier at 114 degrees in center. Tomatoes on line over stocked at 48 degrees, lettuce stacked on top of line as well. Observed unapproved containers in kitchen area. Items requiring date mark including: brie cheese, cooked salmon, cooked vegetables, spinach dip, open milk and cream and others not dated. Slicer with food debris left in cracks and difficult to clean areas. Walk-in shelving dirty, lids of dry goods storage containers and shelving around prep area with accumulation of food debris and soil.

River Pig Saloon: 83 — Salsa, coleslaw, cooked olives are in ice bath — ice and water is only in contact with bottom of container and food is 51 degrees. Open bowl of mac and cheese with fork in kitchen. No quat ammonia test strips available for sanitizer buckets. Far kitchen hand sink has no cold water handle to regulate temperature — water temperature is at 132 degrees. Kitchen hand-sink towel dispenser is directly over bus tub, with hanging paper towel in contact with dirty dishes and food.

Companion Coffee House: 85 — Egg wash in under counter reach-in and shell eggs in reach-in are over ready to eat foods and beverages. Lox and ham opened over one month prior to inspection. Using scented bleach as sanitizer

Mt. Bachelor Sunrise Lodge: 87 — Observed employee drink from screw top container and return to work without washing hands. Chemical storage on shelf over food prep area. Open package of turkey and open package of ham not dated. Pre-made sandwiches not dated. Pans of consumer self-service tableware commingled in handles not all facing in one direction. Area around kitchen hand sink near dish pit with degraded Formica and refrigerator doors are difficult to close or do not latch.

McDonald’s of Bend (south): 87 — Front cooler holding yogurt parfait at 44 degrees; cooler had temperature recorded at under 41 degrees earlier in the day. Drive-thru cooler also holding warm temps between 43 and 45 degrees. Noted two packets of powdered sanitizer stored directly on container of hamburger buns. Foods at room temperature on line not marked with time when removed from temp control. Burger freezer sliding lid does not close properly. Bulk cream tube cut straight and extending more than one inch. Recycle bin leaking with establishment in dry storage area. Missing lids on recycling bins.

Hola 2 (Old Mill): 87 — Raw meats and ready to eat items in commingled freezers. Rice holding on hot line at 110-115 degrees in center. Disclosure is missing from menu. Walk in shelving dirty and degraded.

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.