The following comprise the Food, Pool & Lodging Health and Safety Program under the Oregon Health Authority partners with county health agencies, businesses, and the public to develop and enforce safety measures that help protect people from illness or injury when using restaurants, pools, and lodging facilities. This information is compiled from Crook County Health Department information.
Pro-Vend Services – Vending (1-10 units) | Semi-Annual
1480 Jackpine Ave Suite 105 Redmond, OR 97756
SCORE: 100 – May 22, 2025
Lucky 7 – Restaurant (0-15 seats) | Semi-Annual
610 N Madras Hwy Prineville, OR 97754
SCORE: 100 – May 22, 2025
Tee’s Thai Food – Class 4 (Mobile-Self-Contained) | Semi-Annual
129 NW 4th St Prineville, OR 97754
SCORE: 97 – May 22, 2025
Observations & Corrective Actions
3-501.15 VIOLATION OF SECTION 3-501.15 *PRIORITY FOUNDATION* Incorrect methods are used to cool potentially hazardous foods, specifically: COOKED CHIX SEALED IN BAG, NOT VENTED, IN FRIDGE AT 76F AFTER 2 HOURS.
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Potentially hazardous food shall be cooled by:1) Placing the food in shallow pans; 2) Separating the food into smaller or thinner portions;3) Using rapid cooling equipment;4) Stirring the food in an ice water bath;5) Using or arranging containers to facilitate heat transfer;6) Adding ice as an ingredient; or 7) Other effective methods. Food shall be arranged to provide maximum heat transfer and loosely covered or uncovered. VENT LID WHEN COOLING. MAKE SURE TO STIR/MOVE AROUND CHIX EVERY 30 MINUTES SO IT COMPLETELY COOLS.
Bonito Feast – Restaurant (16-50 seats) | Semi-Annual
380 N Main St Prineville, OR 97754
SCORE: 94 – April 28, 2025
Observations & Corrective Actions
3-501.17 VIOLATION OF SECTION 3-501.17 *PRIORITY FOUNDATION* Ready-to-eat food is not properly date-marked, specifically: SOME SAUCES AND RICE ARE NOT DATED NOR LABELED.
Corrective Actions: 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. DATE ARE SAUCES AND COOKED FOOD ITEMS. USE IN 7 DAYS.
3-501.15 VIOLATION OF SECTION 3-501.15 *PRIORITY FOUNDATION* Incorrect methods are used to cool potentially hazardous foods, specifically: RICE IN WALK-IN COVERED WITH SARAN WRAP WITH CONDENSATION, IN A DEEP CONTAINER. IT TEMPTED 41F IN THE CENTER.
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Potentially hazardous food shall be cooled by:1) Placing the food in shallow pans; 2) Separating the food into smaller or thinner portions;3) Using rapid cooling equipment;4) Stirring the food in an ice water bath;5) Using or arranging containers to facilitate heat transfer;6) Adding ice as an ingredient; or 7) Other effective methods. Food shall be arranged to provide maximum heat transfer and loosely covered or uncovered. COOL IN SHALLOW PANS, STIR FREQUENTLY, AND VENT THE LID OR SARAN WRAP.
