Highest scoring

Best Western Plus Rama Inn: 100

Black Butte Ranch GMRC Snack Bar: 100

Council on Aging of Central Oregon: 100

Econo Lodge (Bend): 100

Initiative Brewing: 100

Kebaba: 100

La Pine DQ Grill and Chill: 100

Martolli’s of Sisters: 100

Pho House Vietnamese Restaurant (Redmond): 100

Reed Pub Company: 100

Rimrock Taphouse: 100

Rock Springs: 100

Roundabout Books: 100

Sisters Saloon and Ranch Grill:100

Sisters Senior Center: 100

Wall Street Bar: 100

Lowest scoring

Northside Bar and Grill: 74 — Internal temperature of raw shell eggs measured at 50 degrees sitting on shelf at room temperature in back of kitchen. Boxes of frozen Tater Tots and raw chicken breasts were also being held on the floor at room temperature throughout inspection. Person in charge states that these foods came in that morning. No detectable chlorine in final rinse of low-temperature dishmachine. No back flow prevention on mop sink faucet. Operators stated that mop water is dumped in middle compartment of three-compartment sink at night then everything is bleached. Container of cooked meat labeled “5/31 Taters” in back reach-in refrigerator, inspection took place June 14. Bags of chicken were thawing in prep sink without running water over them. No cold water available at mop sink.

Brothers Stage Stop Cafe: 76 — Raw meat and eggs over lettuce and other cooked meats. Refrigerator holding foods at 47 degrees. Employee drinks in kitchen and commingled food in refrigerator. No consumer advisory for undercooked eggs on menu. Dirty dishes were in hand sink. Surfaces throughout the kitchen dirty and window screen with accumulation of soil. Floors and ceilings in poor repair. Garbage stored behind store, many unnecessary items in kitchen and dishwashing area.

Redmond Burger Company: 77 — Observed employee touching face and put away clean dishes, the cook put on a glove without washing hands. Raw eggs stored above dressing in walk-in. The person in charge/manager needs to educate the staff. Chicken thawing at room temperature.

Currents at the Riverhouse: 78 — Raw shell egg inset is stored next to ready-to-eat vegetables in cookline prep cooler. Meatloaf is date marked eight days prior to inspection in walk-in cooler. Opened water bottles at kitchen way station. Observed waiter eat small piece of food with hand. Shellfish tags are not date marked upon last sale. No paper towels at bar handsink. Cookline utensils in 120 degree water on cookline. Holding container is held off flat top too high to reach 135 degrees.

Fairfield Inn and Suites: 86 — Staff are using gloves without handwashing first. Ready-to-eat food stored in the handwash sink. No handwashing, incorrect glove use, cross contamination of ready-to-eat food. Hand wash sink is full of apples to be washed. The handwashing sink is not available because it is full of apples.

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.