DESCHUTES COUNTY RESTAURANT INSPECTIONS

Highest scoring

Redmond Coffee Company: 100

Jody’s Drive-in: 100

The Vault Taphouse: 100

Hub City Bar and Grill: 100

Westside Longboard Louie’s: 97

Croutons (Veteran’s Way): 97

Thoomies Thai Cuisine: 97

Bend Brewing Company: 97

Lowest scoring

Beach Hut Deli: 84 — Dish machine is not producing any chlorine sanitizer. Open cup of soda behind bar. No paper towels at downstairs handsink, provide within two weeks.

Round Table Pizza (Bend): 86 — Three large insets of cooked wings and cooked chicken nuggets at 56 degrees in top refrigerated drawer, bottom drawer is full of defrosting wings below 41 degrees. No soap at bar handsink. Solid roll of paper towels has been removed from dispenser at women’s restroom handsink and is on counter. Bags of onions are stored on floor of the walk-in cooler. Coat stored on freezer. Walk-in cooler fan screens are dirty.

Greg’s Grill on the Deschutes: 86 — Hot buttered rum mix kept out at room temperature and then returned to refrigerator after several hours. Noted drink containers in kitchen that require hand contact and employee food commingled in server refrigerator. Oyster shooter tags are not being kept or dated. Handsink on main cookline out of paper towels. Tile and grout in kitchen deteriorated, requires repair.

Black Bear Diner (Redmond) 87 — Items marked “guest patty hot” with a date nine years prior to inspection and a soup marked one week prior. Fan guard and shelving of reach-in fridge on cookline are dirty. Hand washing sink on cookline has food in it.

La Fondita Mexican Grill: 89 — Raw eggs stored over ready-to-eat food in walk-in. Hot dogs held for more than 24 hours with no date. No sanitizer test strips on site.

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.

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