Deschutes County restaurant inspections
Bonta Natural Artisan Gelato: 100
10 Barrel Brewing Co. (west side): 100
La Fondita Mexican Grill: 100
Pizza Hut #2918 (Redmond): 100
Cold Stone Creamery #22390: 100
Cheerleaders Grill and Pub: 100
Jimmy John’s Gourmet Sandwich Shop (Redmond): 100
Starbucks #19821 (SW Canal Blvd.): 100
Fiesta Mazatlan: 100
The Rocket Coffee Co.: 100
Flatbread Community Oven: 100
Cindy’s Chinese Garden: 100
Richard’s Donuts and Pastries: 100
Lucy’s Taco Shop: 100
Townshend’s Tea Company: 100
Tumble Inn Tavern: 100
Starbucks #9533 (Nolan Town Center): 100
McDonald’s (Nolan Town Center): 100
Lone Pine Coffee Roasters: 100
J&J Bar & Grill: 82 — Cook handled raw hamburger and proceeded to make sandwich after wiping hands on pants. Walk-in cooler at 44-45 degrees. Sliced ham, turkey, roast beef, mashed and whole potatoes are not date marked. No paper towels at kitchen wait station.
Chans of Redmond: 85 — Raw pork over ready-to-eat food in walk-in. Raw chicken held for unknown time at 59 degrees. Flies in the kitchen.
Mt. Bachelor Scapolos: 87 — Line prep coolers holding foods on top at 47-55 degrees; foods had been stocked that morning. Tomato jam date marked 10 days before inspection. Brie, butter and cream not dated. Observed several open containers in kitchen. Observed employee eating in kitchens and drinking from open container in kitchen while wearing gloves.
Teacupfuls: 87 — Several types of ready to eat meats and noodles dated 11 and 10 days prior to inspection. Sanitizer in use being mixed at over 500 parts per million. Marking system for waffle batter not being used.
Timbers Bar and Grill (East): 87 — No hot water available at left handwashing sink in women’s and men’s restrooms. Burgers, sirloin steak and eggs on menu do not have symbol linking them to consumer advisory reminder statement.
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.