Deschutes County restaurant inspections
Chan’s of Bend: 100
Aspect Boards and Brews: 100
Widgi Creek Golf Club: 100
Quail Run Golf Course: 100
Taj Palace Indian Cuisine: 100
Rimrock Taphouse: 100
Village Bar and Grill: 100
Sisters Senior Center: 100
Cultus Lake Resort Restaurant: 100
Quality Inn: 72 — Milk in the thermos is at 54 degrees. The container is out for guest use and may have been contaminated by touching the spout, but this thermos is placed back in the refrigerator for use tomorrow. Milk in a thermos and waffle batter at 64 degrees is held over for the next service. No sanitizer on final rinse of the automatic dishwashing machine in the kitchen. Machine was run through 10 cycles and no sanitizer was indicated on the test strips. Staff has not been trained by the owner and had no knowledge of sanitizing requirement of the dishwasher. Staff were told to place the thermos of milk back in the refrigerator with the lid on after it had been out on the counter for three hours.
10 Below: 79 — Raw shell eggs are stored over drinks and garnishes at bar reach-in cooler. Cooked potatoes are cooled overnight at room temperature, and held on the cookline at room temp. Expired cream cheese in the refrigerator. Open glass of water on cookline. Neither cookline handsink is supplied with paper towels. Coats are stored in dry storage area over food items. Wood muddler at bar is flaking varnish coating.
Joolz: 82 — Raw shell eggs are stored over cooked rice in back reach-in cooler. First reach-in cooler upon entering cookline is holding food at 46 degrees. Several containers of rice over oven awaiting reheating at 55 degrees (rice returned to cooler). No chemical sanitizer dispensed from dishmachine. Digital probe thermometer is not working. Cookline knife stored in sanitizer water. Baseball hat on prep cooler over food insets. Unapproved paint brush in kitchen. Gun holder at bar has build-up.
Sora Sushi Restaurant: 84 — Raw beef is stored next to vegetables at reach-in cooler and raw shell eggs are stored over bag of onions in walk-in. Dozens of food containers on self-serve conveyor belt at room temperature. Food is marked to be thrown out after four hours. At time of inspection, food had been out for 4.5 hours, with no action taken. Glass of water in prep area. There were a few plates of partially eaten food in kitchen. Kitchen handsink has hose attached to faucet, cannot use for handwashing. Rice scoop in standing water at 55 degrees. Recommend stove top and hold about 135 degrees. Frozen beef on counter defrosting. Wood spoons in kitchen. Men’s restroom faucet handle is broken (one of two sinks).
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. During and after inspections, food vendors were allowed to correct violations to improve scores prior to a follow-up inspection.
You can find restaurant and mobile food cart inspections at Deschutes County’s website.