Services Departments Government

REDLAND CAFE

18305 S REDLAND RD
OREGON CITY, OR 97045
(503) 631-8646 x

Restaurant inspection details

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

12/21/2016

12/21/2016 Re-inspection

Violations Point deductions
3-501.14 - In the walk in cooler that I am here to re-inspect for cold holding I observed 3 pans of food cooling. According to the conversation with the lead cook they had been there more than 2 hours but less than 6. Exact time could not be verified with the food worker that placed them there during the previous shift. Beans 4 inches thick 76 F in the center of the pan, beans 2 inches thick 57 F stacked on top of thicker pan, shredded cookd chicken piled up to 4 inches deep 71 F at deepest part of the pan. 5
99E - The walk in cooler air temp is between 35 and 38 F. Food temperatures: boiled potatoes 40 F, deli turkey 40, hard cheese 43 F (within the 2 degree margin allowed) See violations 4-602.11A and 3-501.14 on this report with corrections made. 0
4-602.11(A)(C) - Re-inspection on the frequency of the in-use utensils and cutting boards, knives etc: The head cook described a cleaning schedule at every shift change. This is more than 4 hours. 10

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10/26/2016

10/26/2016 Semi-Annual
Score: 85

Violations Point deductions
3-501.16 - Walk in cooler holding all food at 44 F (diced ham, taco meat, gravy, milk, hard cheeses) Small domestic reach in cooler in the bar holding bloody mary mix 50 F. 5
2-301.12 - Cook in the kitchen rinsed hands rather than wash hands between tasks. When I asked him to use soap he thought he needed to go get some because he did not know there was a soap dispenser on adjacent wall. Another cook skipped a handwash after removing gloves after handling raw chicken and grabbing a thin tipped digital thermometer for checking meat temperature. 5
4-602.11(A)(C) - The knives at the prep top used all day and washed only at beginning and end of shift. (6 am and 2 pm) Deli slicer also only washed beginning and end of shift or between different foods. THere is build up in crevices. 5
99O - 17 certifications/ 18 employee food workers 0

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10/26/2016

10/26/2016 Re-inspection

No violation data was found for the date chosen.

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05/16/2016

05/16/2016 Re-inspection
Score: 94

Violations Point deductions
3-603.11 - THE MENU HAS A RISK REMINDER STATEMENT ON EATING UNDERCOOKED MEATS, BUT IS LACKING THE DISCLOSURE STATEMENT AND ASTERISK. 6
6-202.11 - THE SOME LIGHTS IN THE KITCHEN LINE WERE NOT SHIELDED FROM BREAKAGE. SAME WITH LIGHTS OUTSIDE OF THE WALK-IN COOLER. 0
99 - 0
99A - 0
99N - 0

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05/10/2016

05/10/2016 Semi-Annual
Score: 57

Violations Point deductions
99A - 0
99O - 0
99N - 0
99C - 0
99B - 0
4-204.112(A)(B)(D) - MISSING A THERMOMETER IN THE THREE DOOR INSERT COOLER IN THE CORNER OF THE PREP LINE. MISSING A THERMOMETER IN THE BAR ONE DOOR DOMESTIC COOLER. 0
3-301.11 P - EMPLOYEE SCOOPED ICE WITH CUP AT THE FRONT SERVICE AREA. 5
88H - 0
2-301.14 - COOK PUT A BURGER ON THE GRILL TO COOK WITH GLOVED HAND. NEXT HE GRABED A BAG OF LETTUCE AND PROCEED TO GRAB LETTUCE. 5
5-205.11 - THE HAND SINK HAD A CUTTING BOARD ON IT IN THE KITCHEN. 3
2-301.15 - KITCHEN STAFF WAS SEEN REPEATLY WASHING HANDS IN THE FOOD SINK. 3
6-202.11 - THE SOME LIGHTS IN THE KITCHEN LINE WERE NOT SHIELDED FROM BREAKAGE. SAME WITH LIGHTS OUTSIDE OF THE WALK-IN COOLER. 0
4-302.12 - OPERATOR COOKS BURGERS AND CHICKEN BREAST, BUT IS LACKING A DIGITAL THERMOMETER WITH A NEEDLE POINT. 3
3-304.14 - THE IN USE WIPING CLOTH BUCKET IN THE KITCHEN HAD 10 PPM FREE CHLORINE AND THE IN USE WIPING CLOTHS HAD NO SANITIZER. 0
7-101.11 - SPRAY BOTTLES OF CLEAR AND PURPLE CHEMICALS IN THE DISHROOM WERE NOT LABELED. 3
3-603.11 - THE MENU HAS A RISK REMINDER STATEMENT ON EATING UNDERCOOKED MEATS, BUT IS LACKING THE DISCLOSURE STATEMENT AND ASTERISK. 6
3-501.14 - THERE WAS A BUS TUB FULL OF REFRIED BEANS IN THE WALK-IN COOLER FROM YESTERDAY (4+ INCHES DEEP) WITH A LID WITH CONDENSATE ON TOP OF IT AND A TEMPERATURE OF 45 F. 5
7-201.11 - BEER NUTS AND WINDEX STORED NEXT TO EACH OTHER IN THE BAR. 5
3-501.16 - THE BAR ONE DOOR DOMESTIC COOLER WAS HOLDING FOOD AT 44-45 F. AIR TEMP INSIDE WAS AT 44 F. 5
99 - 0

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02/12/2016

02/12/2016 Re-inspection

Violations Point deductions
99E - Menu will be reprinted; will verify on next semi-annual inspection 0

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01/15/2016

01/15/2016 Re-inspection

Violations Point deductions
3-603.11 - Recheck on consumer advisory 6

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12/18/2015

12/18/2015 Semi-Annual
Score: 92

Violations Point deductions
3-501.18(A) - Container of taco meat 12/7 5
3-603.11 - Eggs, steak and hamburger cooked to order 3

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06/21/2015

06/21/2015 Re-inspection

Violations Point deductions
3-501.16 - Prep/salad cooler holding above 50*F 10

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05/28/2015

05/28/2015 Semi-Annual
Score: 90

Violations Point deductions
4-602.13 - Floors of kitchen, floors under equipment, and wall areas near prep etc. soiled. 0
3-501.16 - Cold tech prep top unit in kitchen holding at 50*F. Salad cooler prep top holding at 48+ . 5
99X - 0
3-501.14 - Beans cooked earlier this afternoon or in the am being cooled in the walk in, plastic bucket container, center temperature of 92+ *F. 5

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09/12/2014

09/12/2014 Semi-Annual
Score: 90

Violations Point deductions
3-501.16 - Half and half stored on the counter holding between 63F-64F. 5
3-501.14 - Creamed potato with bacon is being cooled in the walk-in since last night and it is still holding at 44.6F - 45F. 5
99E - 0

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05/22/2014

05/22/2014 Semi-Annual
Score: 89

Violations Point deductions
3-304.11 - Observed several food products stored directly on dirty shelf inside walk-in cooler. 5
99E - 0
3-501.15 - In walk-in cooler, tomato soup in deep container holding at 45F. Also it has no date-mark. the chef stated that he is going to toss this soup and he did tossed the left over soups from yesterday that is still holding at 45F. 6

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11/07/2013

11/07/2013 Semi-Annual
Score: 97

Violations Point deductions
3-501.15 - Observed operator using a deep plastic container to cool mashed potato. 3
99E - 0

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03/22/2013

03/22/2013 Semi-Annual
Score: 92

Violations Point deductions
3-501.17 - At walk-in refrigeration unit, observed several pre-cooked ribs lacked date-marked. 3
3-302.11(A)(1,2) - Observed raw meats stored above ready-to-eat food items in walk-in refrigeration unit. 5
3-304.14 - At server station, Sanitizer bucket had less than 200ppm quaternary ammonia 0
4-602.11(E) - Interior of the microwave and walk-in shelves had some food debris and mold like substance build up 0
88A - 0
88B - 0
88F - 0
88G - 0
88L - 0
99E - 0

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09/12/2012

09/12/2012 Semi-Annual
Score: 92

Violations Point deductions
3-501.19(B)(1,3,4)(C)(1,4,5) - Soft butter containers stored on kitchen counter at room temperatures. 5
3-602.11(A)(B)(1-4,6,7)(C) - Found several food containers in the kitchen without proper labeling or marking with common name. 0
4-501.14 - Bar dishwasher door soiled. 0
4-602.11(E) - Interior of microwave soiled with food stain and debris. 0
4-602.13 - Walk-in fan guard had some dust buildup. 0
6-301.12 - Bar handsink has malfunction paper towel dispenser. 3
88G - 0
99 - 0
99T - 0

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Public Services Building

Public Health

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