Highest scoring

Ponderosa Pizza: 100

Hampton Inn and Suites: 100

VFW Post (Bend): 100

Avid Cider Taproom: 100

Pump House Bar and Grill: 100

Big O Bagels (Butler Market): 100

Geno’s Italian Grill: 100

Widgi Creek Golf Club: 100

Bo’s Falafel Bar: 100

St. Charles Medical Center (Redmond): 100

Timbers Bar and Grill (North): 100

Deschutes County Fair and Expo Center: 100

Comfort Suites (Redmond): 100

Eagle Crest Conference Center: 100

Substance: 100

Eagle Crest Resort Course Golf Club: 100

Eagle Crest Ridge Golf Shop: 100

Baldy’s Barbeque (SW Century): 100

Tetherow Golf Club Snack Shack: 100

McDonald’s of Bend (North): 100

Turn at Crosswater: 100

Lowest scoring

Gallery Restaurant and Bar: 81 — Observed employee drinking and returning to work without washing hands. Unauthorized personnel are on the premises or employees are not properly trained in food safety or food allergy awareness. Pies have no date marking.

COCC: Elevation Restaurant: 82 — Raw shell eggs are stored over ready-to-eat food items in both walk-in coolers. Creme fraiche is dated 14 days prior to inspection, and pickled asparagus (heat treated) is dated 16 days prior to inspection. Two hand sinks in kitchen at 70 degrees (preset, foot pedal). Lemon and lime presses are painted and will chip. Wooden cutting board is cracked and difficult to clean.

Hong Kong Restaurant: 83 — Utensils used to dispense oil and corn starch mixture caused oil and cornstarch (held at room temperature) to be mixed with potentially hazardous foods (cooked noodles and vegetables). Noted open drinking container in kitchen area. Cooked pork, chicken and shrimp not dated with cook date. Open cream in bar not dated with open date. Many items in walk-in refrigerator and freezer and reach-in not covered. Noted wet wiping cloths not kept in sanitizer solution. Area around wok cooking area with large deposits of grease and food debris. Food debris noted on floors under cook line and around legs of equipment, on shelving, on bulk containers and on floors of walk-in refrigerator and freezer.

Drake: 84 — Containers of raw, pooled eggs in kitchen reach-in cooler over micro greens and tortillas. Bar reach-in cooler at 48 degrees. Half-eaten plate of food with fork on cookline. Cookline hand sink has bag of leafy greens in basin. No thermometer in small cookline reach-in cooler.

Mother’s Downtown Kitchen: 86 — Individual packets of butter on cookline counter at room temp; cookline refrigerated drawers at 47 degrees. Open cup of coffee on cookline. Consumer advisory is not tied to the three menu items with undercooked animal meats/eggs (sunny eggs and tuna). No soap available at front hand sink. Wood plunger for juicer is chipping wood fragments. Fan screens in walk-in cooler are dirty.

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.