Highest scoring

Pizza Mondo: 100

Big O Bagels (Redmond): 100

Red Martini Wine Bar and Grill: 100

Kim and Karla’s: 100

River’s Place: 100

Baldy’s Barbeque (Redmond): 100

KFC (Redmond): 100

Carl’s Jr. (Redmond): 100

Kendall Toyota of Bend: 100

MOD Pizza (Robal Lane): 100

City Center Foursquare Church: 100

Bluebird Coffee Company: 100

Sunny Acres Bed and Breakfast: 100

El Caporal (27th Street): 100

Soup 2 Nuts 2 Go: 100

AK’s Tea Room: 100

The Moose Sisters: 100

Backyard Brick Oven Pizza and Sports Pub: 100

Lowest scoring

McDonald’s (La Pine): 81 — Food marked to be discard at 1:45 p.m. — including cheese, cooked bean salsa and sliced tomatoes — not discarded (time of inspection approx. 3:30 p.m.). Lettuce removed from temperature control not marked with discard time. Butter held at room temperature not marked with time. Noted that blender is not being fully cleaned at least every four hours, also noted that containers of food are being refilled (noted multiple stickers on same container) for foods held under time control. Open bulk containers of milk, cream and milk-based mixes not dated per open date. No test strips available for testing sanitizer solution in three compartment sink. Noted wiping cloths on counters and no chlorine sanitizer in buckets containing clean cloths.

Cracker Barrel: 82 — Employee cracked raw shell eggs with hands, then began plating cooked food without washing hands. Open containers of chicken fried steak (per operator, a raw product) stored in upright reach-in freezer above open bags of fried okra and french fries. Containers holding individual packets of butter and creamer (labeled to hold under refrigeration) holding at 71 degrees near dish washing area. Cooked roast beef for use in brown gravy stored in walk-in refrigerator without date marking.

Birdie’s Cafe: 84 — Raw hamburgers in refrigerated drawer on cookline are behind sliced cheese and bread. Flat of raw shell eggs are stored over grated cheese in walk-in cooler. Open glass of drink on dishmachine. Employee eating behind bar. Sanitizer bucket in kitchen has less than 200 parts per million QA sanitizer. Non-empty liquor bottles and unopened juice containers (grapefruit and cranberry) are on floor of bar.

Sora Sushi Restaurant: 86 — Worker washed knives in prep-sink and did not use any sanitizer solution. Cream cheese and imitation crab are not date marked. Kitchen hand sink cold water faucet is not working, only hot water available — temperature at 146 degrees. Kitchen hand sink is blocked with food containers. Front hand sink is blocked with boxes on floor.

Brother Jon’s Public House (Galveston): 86 — Observed meat slicer being wiped down with sanitizer after use — slicer was not cleaned with hot soap/water solution. Half-eaten sandwich immediately next to in-use slicer. Both kitchen hand-sinks are filled with frozen meats, thawing under running water. No paper towels at kitchen hand sink and outside barbecue. In-use knives on cookline are stored in hot, sanitizer water.

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.