Food Service Inspections

PURE KITCHEN

Score Overview

Scoring Legend
Inspection Date Score
10/15/201384
05/01/201384

Note: Past inspections may reflect results from other businesses that formerly operated in the current business's physical location.

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Location Details

550 NW FRANKLIN AVE STE 118
BEND, OR 97701
(541) 383-8182

Inspection Reports

The most recent inspection details are displayed by default. If you wish to view the details of past inspections click the appropriate date tab.

Inspection Summary

Inspection DateInspection TypePriority ViolationsPriority Foundation ViolationsCore ViolationsTotal Score
10/15/2013SEMI-ANNUAL22384
  • Priority means a violation that has a direct connection to preventing foodborne illness.
  • Priority Foundation means a violation that requires specific actions, equipment, or procedures by management to attain control of risk factors that contribute to foodborne illness. (For example: personnel training, equipment, documentation, record keeping, and labeling.)
  • Core includes a violation usually related to general sanitation, operational controls, sanitation standard operating procedures (SSOP), facilities or structures, equipment design, or general maintenance.

Violation Details

Food Code ReferencePointsViolation & Comments
2-301.145PRIORITY
VIOLATION OF SECTION 2-301.14 *PRIORITY* Food employees are not washing their hands as often as necessary, specifically:
COOK HANDLES RAW SALMON THEN PERFORMS OTHER COOK DUTIES WITHOUT ANY HANDWASHING.
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Food employees must thoroughly wash their hands and exposed portions of their arms: 1) before beginning or returning to work; 2) after touching body parts other than clean hands and clean, exposed portions of arms; 3) after using the toilet room; 4) after caring for, or handling service or aquatic animals; 5) after coughing, sneezing, or using a handkerchief or disposable tissues; 6) after using tobacco, eating or drinking from inappropriate containers; 7) after handling soiled equipment or utensils; 8) immediately before engaging in food preparation in the food preparation area; 9) during food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks; 10) when switching between working with raw foods and working with ready-to-eat foods; 11) before donning gloves for working with food; or 12) after engaging in other activities that contaminate the hands.
DISCUSSED WITH OWNER WHO TALKED WITH COOK WHO THEN WASHED HANDS.
3-304.120CORE
VIOLATION OF SECTION 3-304.12 In-use dispensing utensils are not properly stored, specifically:
HANDLE OF ICE SCOOP IS IN ICE.
REQUIRED CORRECTION: In-use food preparation or dispensing utensils shall be stored: 1) in the food with the handles above the top of the food; 2) on a clean portion of the food preparation table or cooking equipment if they are cleaned and sanitized as required; 3) in running water of sufficient velocity to flush particulates to the drain; 4) in a clean, protected location if the utensils are used with food that is not potentially hazardous; or 5) in a container of water at a temperature of 135°F or more or 41°F or less or if the container is cleaned as required.
4-501.140CORE
VIOLATION OF SECTION 4-501.14 Warewashing machines, sinks used for warewashing, food preparation or wiping cloth laundering, or drainboards are not cleaned at an appropriate frequency, specifically:
BAR DISHWASHER IS DIRTY.
REQUIRED CORRECTION: Warewashing machines and other sinks shall be cleaned before use, throughout the day as necessary to keep them clean and functional, and if used, at least every 24 hours.
CLEAN ONCE A DAY INSIDE AND OUT.
4-601.11(A)3PRIORITY FOUNDATION
VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
FIRE SUPPRESSION LINES AND HOOD FILTERS ARE DIRTY, DRIPPING GREASE.
REQUIRED CORRECTION: CORRECT IMMEDIATELY.  Equipment food-contact surfaces and utensils shall be clean to sight and touch.
CLEANED DRIPS DURING INSPECTION. CLEAN ENTIRE HOOD SYSTEM, WATCH FOR GREASE BUILD-UP DAILY.
4-602.130CORE
VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
FLOOR SINK IN BAR IS DIRTY, CLEAN DRAIN SHELF WITH UTENSILS, BOWLS IS DIRTY, BAR BEVERAGE GUN HOLSTER IS DIRTY, CAULK SEAL AT DISHPIT IS MOLDY.
REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
CLEAN, MONITOR CLEANLINESS DAILY.
5-205.113PRIORITY FOUNDATION
VIOLATION OF SECTION 5-205.11 *PRIORITY FOUNDATION* A handwashing sink is not accessible for employee use at all times, is used for purposes other than handwashing or is not operated properly, specifically:
HAND WASH SINK HAS A BOWL OF NOODLES IN IT AND A BUNCH OF CLEANING IMPLEMENTS IN FRONT OF IT.
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Handwashing sinks shall be accessible at all times for employee use and not used for other purposes. An automatic handwashing sink shall be used in accordance with manufacturer's instructions.
CORRECTED FOR NOW BUT PLEASE DO NOT BLOCK ACCESS TO SINK OR STORE THINGS IN FRONT OF IT.
7-201.115PRIORITY
VIOLATION OF SECTION 7-201.11 *PRIORITY* Poisonous or toxic materials are not properly separated or located, specifically:
SPRAY BOTTLE OF CHEMICALS IS STORED NEXT TO UTENSILS AND ABOVE FOOD PREP AREA.
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by spacing or partitioning. Poisonous or toxic materials shall be located in an area that is not above food, equipment, utensils, linens or single-service or single-use articles.
CORRECTED - MOVED.
99Z0INFORMATIONAL
Notes/Recommendations:
PLEASE TALK WITH COOKS ABOUT THESE VIOLATIONS. PERSON IN CHARGE SHOULD USE ACTIVE MANAGERIAL CONTROL OF FOODBORNE ILLNESS RISK FACTORS.

NOTE - ANY EMPLOYEE DRINK SHOULD HAVE LID AND STRAW OR, IF HOT BEVIE, CUP WITH HANDLE AND LID.

Reinspection Summary

Inspection DateInspection TypePriority ViolationsPriority Foundation ViolationsCore Violations
05/23/2013REINSP000
  • Priority means a violation that has a direct connection to preventing foodborne illness.
  • Priority Foundation means a violation that requires specific actions, equipment, or procedures by management to attain control of risk factors that contribute to foodborne illness. (For example: personnel training, equipment, documentation, record keeping, and labeling.)
  • Core includes a violation usually related to general sanitation, operational controls, sanitation standard operating procedures (SSOP), facilities or structures, equipment design, or general maintenance.

Violation Details

Food Code ReferencePointsViolation & Comments
99E0INFORMATIONAL
*PRIORITY OR PRIORITY FOUNDATION ITEMS CORRECTED*  All priority and priority foundation violations have been corrected during inspection.
FRIG FOOD TEMPS OK TODAY. FAN PARTS ON ORDER. WRONG FANS PUT IN EVAPORATOR BY PREVIOUS OWNER SO AIR FLOW WAS NOT ADEQUATE. OWNER WILL SEND INVOICE OF WORK DONE. OWNER SENT PLAN DESCRIBING SMALLER FOOD DELIVERIES, MORE OFTEN DUE TO SMALL COLD FOOD STORAGE CAPACITY. THAWING TECHNIQUE GOOD TODAY. TEMP LOG SENT IN BY OWNER SHOWING HE IS CHECKING FRIG TEMPS EVERY 4 HRS.

Reinspection Summary

Inspection DateInspection TypePriority ViolationsPriority Foundation ViolationsCore Violations
05/14/2013REINSP110
  • Priority means a violation that has a direct connection to preventing foodborne illness.
  • Priority Foundation means a violation that requires specific actions, equipment, or procedures by management to attain control of risk factors that contribute to foodborne illness. (For example: personnel training, equipment, documentation, record keeping, and labeling.)
  • Core includes a violation usually related to general sanitation, operational controls, sanitation standard operating procedures (SSOP), facilities or structures, equipment design, or general maintenance.

Violation Details

Food Code ReferencePointsViolation & Comments
2-102.11(A)(B)(C)(1,4-16)3PRIORITY FOUNDATION
VIOLATION OF SECTION 2-102.11(A)(B)(C)(1,4-16) *PRIORITY FOUNDATION* The person in charge has not demonstrated knowledge of foodborne illness disease prevention, application of HACCP principles or the requirements of this code, specifically:
FOOD IS BEING STORED AT OWNER'S HOME. PER COOK, BECAUSE THERE IS NOT ENOUGH ROOM IN THIS TINY KITCHEN FOR ALL THE FISH, CHICKEN, SEAFOOD, BEEF, WINGS AND ANY OTHER FOODS THAT REQUIRE COLD HOLDINIG.
REQUIRED CORRECTION: CORRECT IMMEDIATELY. The person in charge shall demonstrate knowledge of the code by: 1) Complying with the code by having no violations of priority items during the current inspection; 2) Being a certified food protection manager; or 3) Responding correctly to the inspector's questions as they relate to the operation.
NOT SURE WHAT THE CORRECTION IS. CLOSURE IS AN OPTION UNTIL THIS COLD STORAGE PROBLEM GETS FIGURED OUT.
990INFORMATIONAL
*PRIORITY AND PRIORITY FOUNDATION ITEMS*  All items that are marked *priority* or *priority foundation* must be corrected IMMEDIATELY or have an approved alternative procedure in place which must be corrected within 14 days of the designated time period. Failure to correct these priority and priority foundation violations within the designated period may result in restaurant closure in compliance with Oregon Administrative Rule 333-157-0030. A recheck to determine compliance will be made within 14 days.


99A0INFORMATIONAL
*REPEAT VIOLATION*  Violations cited on two consecutive semi-annual inspections are repeat violations. Priority and priority foundation items double their point value when a repeat violation is observed.


99Z0INFORMATIONAL
Notes/Recommendations:
OWNERS NEED TO COME INTO OFFICE THIS THURSDAY OR FRIDAY MORNING FOR A MTG. HAVE A PLAN OF HOW TO FIX ALL THESE PROBLEMS. WILL PERFORM RE-INSPECTION. I RECOMMEND HAVING MORE DELIVERIES PER WEEK AND/OR SMALLER DELIVERIES SINCE THERE IS NO ROOM AT THIS FACILITY TO STORE ALL THE FOOD BEING DELIVERED. OR CUT DOWN THE AMOUNT OF FOOD ON MENU.

Inspection Summary

Inspection DateInspection TypePriority ViolationsPriority Foundation ViolationsCore ViolationsTotal Score
05/01/2013SEMI-ANNUAL22284
  • Priority means a violation that has a direct connection to preventing foodborne illness.
  • Priority Foundation means a violation that requires specific actions, equipment, or procedures by management to attain control of risk factors that contribute to foodborne illness. (For example: personnel training, equipment, documentation, record keeping, and labeling.)
  • Core includes a violation usually related to general sanitation, operational controls, sanitation standard operating procedures (SSOP), facilities or structures, equipment design, or general maintenance.

Violation Details

Food Code ReferencePointsViolation & Comments
2-102.11(A)(B)(C)(1,4-16)3PRIORITY FOUNDATION
VIOLATION OF SECTION 2-102.11(A)(B)(C)(1,4-16) *PRIORITY FOUNDATION* The person in charge has not demonstrated knowledge of foodborne illness disease prevention, application of HACCP principles or the requirements of this code, specifically:
NOTE PRIORITY VIOLATIONS. ALSO, PIC MUST KNOW SIGNS AND SYMPTOMS OF AN EMPLOYEE THAT SHOULD BE RESTRICTED FROM FOOD HANDLING. ALSO, PIC MUST KNOW 5 DISEASES THAT ALSO RESTRICT AN EMPLOYEE FROM WORKING IN FOODSERVICE, PER OREGON FOOD SANITATION RULES.
REQUIRED CORRECTION: CORRECT IMMEDIATELY. The person in charge shall demonstrate knowledge of the code by: 1) Complying with the code by having no violations of priority items during the current inspection; 2) Being a certified food protection manager; or 3) Responding correctly to the inspector's questions as they relate to the operation.
GAVE OWNERS/PIC FORM 1A, 1B REGARDING EMPLOYEE HEALTH.
3-302.11(A)(1,2)5PRIORITY
VIOLATION OF SECTION 3-302.11(A)(1,2) *PRIORITY* Raw or ready-to eat food is not properly protected from cross contamination, specifically:
RAW CHICKEN AND RAW FISH AND RAW BEEF ARE STORED ABOVE, NEXT TO COOKED MEATS. ALSO, THOSE RAW BAGS OF MEAT WERE PLACED IN ONE TUB AFTER THE COOKED MEATS WERE MOVED ABOVE RAW MEATS.
REQUIRED CORRECTION: CORRECT IMMEDIATELY.  Foods shall be protected from cross contamination during storage, preparation, holding, and display by separating raw animal foods and unwashed produce from ready-to-eat foods, ready-to-eat raw animal foods (fish for sushi), fruits and vegetables, and by separating different types of raw animal foods from each other. If stored vertically, raw animal foods should be stored in ascending order of cooking temperature, with the highest required cooking temperature at the lowest level.
CORRECTED - COOKED MEAT PUT ABOVE RAW MEATS ON SHELF ABOVE. NEVER CO-MINGLE RAW MEATS, RATHER, THEY SHOULD BE IN THEIR OWN PAN.
3-501.165PRIORITY
VIOLATION OF SECTION 3-501.16 *PRIORITY* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
ALL FOODS IN 3-DOOR PREP FRIG IN KITCHEN ARE 46-50F. FOODS INCLUDE CHEESE, EGGS, SAUCE CONTAINING COOKED PORK, COOKED MEATBALLS.
REQUIRED CORRECTION: CORRECT IMMEDIATELY.  Potentially hazardous foods shall be maintained at 135°F or above (except roast beef may be held at 130°F (54°C) or above) or at 41°F or less.
ALL ABOVE FOODS DISCARDED ALONG WITH COOKED BEANS, COOKED VEGETABLES.
3-501.173PRIORITY FOUNDATION
VIOLATION OF SECTION 3-501.17 *PRIORITY FOUNDATION* Ready-to-eat food is not properly date-marked, specifically:
CONTAINERS OF COOKED RICE AND COOKED CHICKEN ARE NOT DATED. ALSO, FOODS REMOVED FROM FREEZER HAVE A FREEZE DATE, BUT NO PULL DATE.
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Refrigerated, ready-to-eat potentially hazardous food prepared in the food establishment and held for more than 24 hours must be marked with the date of preparation or consumption. Including the date of preparation, food shall be consumed within 7 days if stored at 41°F or less. Food that is frozen shall be marked to indicate the remaining days that the food may be kept once the product is thawed.
CORRECTED - DATED THE UNDATED FOODS. UNDATED FOODS SHALL BE DISCARDED ON SUBSEQUENT INSPECTIONS IF THEY ARE FOODS THAT REQUIRE DATE-MARKING.
4-101.170CORE
VIOLATION OF SECTION 4-101.17 Wood is used improperly as a food-contact surface, specifically:
WOOD MUDDLER IN KITCHEN IS NOT EASILY CLEANABLE.
REQUIRED CORRECTION: Wood and wood wicker may not be used as a food-contact surface. Hard maple or an equivalently hard, close-grained wood may be used for cutting boards, rolling pins, salad bowls, and chopsticks. Untreated wood planks, such as cedar, may be used as a cooking surface for grilling and baking.
DISCARD - USE EASY TO CLEAN, NON-WOOD MUDDLER.
4-602.120CORE
VIOLATION OF SECTION 4-602.12 Cooking and baking equipment or the interior of microwaves are not cleaned at least once every 24 hours, specifically:
MICROWAVE IS DIRTY.
REQUIRED CORRECTION: The food-contact surfaces of cooking and baking equipment and interior cavities of microwave ovens must be cleaned at least every 24 hours.
CLEAN.
990INFORMATIONAL
*PRIORITY AND PRIORITY FOUNDATION ITEMS*  All items that are marked *priority* or *priority foundation* must be corrected IMMEDIATELY or have an approved alternative procedure in place which must be corrected within 14 days of the designated time period. Failure to correct these priority and priority foundation violations within the designated period may result in restaurant closure in compliance with Oregon Administrative Rule 333-157-0030. A recheck to determine compliance will be made within 14 days.