Services Departments Government

TEBOS RESTAURANT

19120 SE MCLOUGHLIN BLVD
GLADSTONE, OR 97027
(503) 655-6333 x

Restaurant inspection details

To view the specific food sanitation rules cited, visit Food Sanitation Rules - Tools for Operators.

02/09/2017

02/09/2017 Semi-Annual
Score: 94

Violations Point deductions
3-501.19(A)(B)(2)(C)(2,3) - THE CONDIMENT BAR ON "TIME AS A CONTROL FOR PUBLIC HEALTH" IS MISSING THE TIME STAMPS FOR THE LETTUCE AND TOMATOES. 3
6-301.12 - NO PAPER TOWELS IN THE EMPLOYEE RESTROOM 3
4-204.112(A)(B)(D) - NO AIR THERMOMETER INSIDE THE WALK FREEZER DOWNSTAIRS THAT IS IN USE AND STRUGGLING. 0
99O - 17 CURRENT FOOD HANDLER CERTIFICATES, 2 OUTDATED, SOME NEW EMPLOYEES 0

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09/06/2016

09/06/2016 Re-inspection

Violations Point deductions
99E - The cold holding at the cook line reach in is now 41 F or below (hamburger patty 36 F, raw chicken 39 F). The side salad display cooler still is not holding 41 F or below but the PIC has corrected the issue for now by using the side salads on display as "display only" and using reach in across isle for cold holding the sides and retrieving upon request. The condiment case holding tomatoes and cut greens for burgers is now on a 4 hour timing rule. The times were not properly displayed during this re-check inspection but we disscussed the issue and cleared up missunderstandings. Now they are writing begining times of the placement of the PHF and discarding after 4 hours whatever remains. The instructions are being displayed at the station for staff now as well. Be sure to monitor the procedure and make corrections as needed. Write the start time of PHF (tomatoes and cut greens) being place out of temperature control. I have reviewed the protocol and a copy is on file. 0

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08/04/2016

08/04/2016 Semi-Annual

No violation data was found for the date chosen.

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08/02/2016

08/02/2016 Re-inspection

Violations Point deductions
3-501.16 - Reach-in at grill: raw beef pattie 48 F, raw white fish 54 F Condiment bar: tomatoes 54 F, tartar sauce 54 F. Temperature logs not done today, no timing rule in effect. (staff report they have been nesting containers in ice but forgot today) Side dish display: The side dishes individually portioned in bowls are 48 F (carrot salad, macaroni salad) 5
99N - This is the second re-check inspecton in the calendar year. 0

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06/07/2016

06/07/2016 Re-inspection

Violations Point deductions
99N - 0
3-501.16 - 1.Previously in semi- annual inspection reach in cooler across from cook line was holding burger and raw chicken 51 F to 53 F. 2. The plates of sides at the line in ice are only cold on the bottom. The top portions of the dishes are in the mid 40's to 50's F. Example: Tomato in a side salad 52 F. The cold slaw is 43 F at the bottom and 50 at the top. The plates sitting on top of the ice is not adequate. 3. This re-check inspection and as seen in semi-annual inspection: Condiment line holding tomatoes at 44 F to 53 F (and lettuce) 5

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05/23/2016

05/23/2016 Semi-Annual
Score: 95

Violations Point deductions
3-501.16 - Reach in cooler across from grill holding raw meat at 51*F to 53*F (chicken and beef). The condiment station holding sliced tomatoes 43-55*F. 5
4-602.13 - Rack shelving in kitchen 0
99N - 0
99 - 0

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12/07/2015

12/07/2015 Semi-Annual
Score: 95

Violations Point deductions
2-301.12 - EMPLOYEE WASHED HER HANDS FOR 10-15 SECONDS. 5
3-304.14 - NOT ENOUGH BLEACH CLOTHS ON HAND. 0

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05/31/2015

05/31/2015 Semi-Annual
Score: 97

Violations Point deductions
3-501.17 - BE SURE TO DAT ALL DAIRY PRODUCTS, READY TO EAT FOODS, INCLUDING WHIPPED DAIRY ITEMS. 3

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12/08/2014

12/08/2014 Re-inspection

Violations Point deductions
3-603.11 - OPERATOR NOW HAS A DISCLOSURE STATEMENT AND RISK REMINDER ON THE MEATS THAT ARE COOKED TO ORDER. HOWEVER, IS STILL MISSING AN ASTERISK ON THE MENU ITEMS AND ON THE STATEMENTS. PLEASE ADD IN THE ASTERISKS BEFORE THE NEXT ROUTINE INSPECTION AT EACH MENU ITEM THAT CAN BE ORDERED UNDERCOOKED AND AT THE LOCATION WHERE THE RISK REMINDER AND DISCLOSURE ARE PLACED. 3

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11/24/2014

11/24/2014 Semi-Annual
Score: 84

Violations Point deductions
2-401.11 - I SAW 4 DIFFERENT UNAPPROVED DRINK CUPS IN THE FOOD SERVICE AREAS. 3
3-501.16 - THE POTATOES IN THE HOT DRAWER WERE AT 105 F. THERE WERE INDIVIDUAL CREAMERS SET OUT AT ROOM TEMPERATURE AND THE WRITTING SAID TO KEEP REFRIGERATED. SLICED TOMATOES FOR BURGERS WERE SET OUT ON A PLATE IN THE BURGER AREA ON THE COUNTER AT ROOM TEMPERATURE. 5
4-204.112(A)(B)(D) - MISSING A THERMOMETER IN THE 4 DOOR LOWBOY COOLER IN THE BACK KITCHEN AREA. MISSING A THERMOMETER IN ONE OF THE 2 PIE DISPLAY CASES. 0
3-302.11(A)(1,2) - THERE WAS A BOX OF THAWING TURKEYS STORED OVER BAG OF CARROTS IN THE WALK-IN COOLER. 5
6-202.11 - LIGHTS IN THE BACK KITCHEN WERE NOT SHIELDED. THE LIGHT IN THE PASTERY WALK-IN FREEZER WAS NOT SHIELDED. 0
3-603.11 - FACILITY IS COOKING STEAKS AND SOME BURGERS TO ORDER AND THERE IS NO CONSUMER ADVISORY. 3
99 - 0
99O - 0
99X - 0

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06/18/2014

06/18/2014 Semi-Annual
Score: 100

No violation data was found for the date chosen.

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04/27/2014

04/27/2014 Semi-Annual
Score: 95

Violations Point deductions
3-501.14 - TURKEY AT 110F. AFTER 2-3 HOURS. 5

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10/29/2013

10/29/2013 Semi-Annual
Score: 100

No violation data was found for the date chosen.

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04/16/2013

04/16/2013 Semi-Annual
Score: 100

No violation data was found for the date chosen.

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10/25/2012

10/25/2012 Semi-Annual
Score: 100

No violation data was found for the date chosen.

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Public Services Building

Public Health

Phone number 503-742-5300
Address 2051 Kaen Road
Suite 367
Oregon City, OR 97045
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Hours M–Th
7 a.m. to 6 p.m.