Lane County restaurant inspections: Craig's Lucky Logger, Cafe Madeira
ABOUT RESTAURANT INSPECTIONS
This is a snapshot of the inspections conducted by the Lane County health department.
Twice annually, licensed restaurants receive unannounced inspections that focus on food temperatures, food preparation practices, worker hygiene, dish-washing and sanitizing, and equipment and facility cleanliness.
Violations: Restaurant scores are based on a 100-point scale. Priority violations deduct 5 points, and priority foundation violations deduct 3 points. Violations recorded on consecutive inspections result in point deductions being doubled.
Scoring: Scores of 70 or higher are considered compliant. Restaurants scoring below 70 must be reinspected within 30 days or face closure or other administrative action. Restaurants display a placard by the entrance to indicate whether they have passed their last inspection.
Latest inspections are now viewable here.
Semiannual restaurant inspections from May 1.
Lane County restaurant inspections
St. Vincent De Paul
Location: 456 Highway 99 N, Eugene
Date: May 1
Score: 97
Priority violations:
Food employee's fingernails are not properly maintained, specifically: Staff with long artificial nails are performing food-prep and related tasks with no gloves. There is no nail-brush at the handwashing sink for use by employees with long/artificial nails. Point deduction: 3.
Uncle Jim's Ala Cart
Location: 2600 Highway 99 N, Eugene (mobile unit)
Date: May 1
Score: 100
No priority violations.
Toxic Wings
Location: 2766 W 11th Ave., Eugene
Date: May 1
Score: 100
No priority violations.
Burrito Amigos
Location: 2600 Highway 99 N, Eugene
Date: May 1
Score: 100
No priority violations.
Comfort Suites
Location: 969 Kruse Way, Springfield
Date: May 1
Score: 92
Priority violations:
Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically: The small "chill out" cooler located in the guest self service area is not holding potentially hazardous foods at the proper cold holding temperature. Yogurt temperature is 48 degrees Fahrenheit. Chocolate milk temperature is 49 degrees. Cream cheese packet temperature is 52 degrees. Point deduction: 5.
A test kit is not provided or is not accurate enough to measure the concentration of sanitizing solutions, specifically: Facility is using peroxide (yellow spray bottle) to sanitize food contact surfaces in the back kitchen area (spraying food preparation areas). Facility does not have test kit for this product. Point deduction: 3.
Best Western Pier Point Inn
Location: 85625 U.S. Highway 101, Florence
Date: May 1
Score: 97
Priority violations:
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: A food worker is dumping a bucket of liquid down into the handwashing sink during the inspection. Point deduction: 3.
Cafe Madeira
Location: 2108 Main St., Springfield
Date: May 1
Score: 79
Priority violations:
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: Person in charge states the left basin of the two bay sink is used for handwashing. There is a pan with soaking utensils in the basin of the handwashing sink. Point deduction: 3.
Food from unapproved sources or prepared in a private home is used in the establishment, specifically: Inspector inquired about cream pies located in the single door cooler located just outside of the main kitchen area. Person in charge states that some cream pies are prepared at their home kitchen while others are purchased from a store. Point deduction: 5.
Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically: The double door Whirlpool cooler in the back of the kitchen is not holding foods at the proper cold holding temperature, with red salsa at 46 degrees Fahrenheit, opened mayo at 48 degrees, blue cheese crumbles at 46 degrees, whipped topping at 49 degrees, opened jar of sundried tomatoes at 49 degrees, sour cream tube at 55 degrees and Caesar salad dressing at 54 degrees. Point deduction: 5.
Refrigerated, ready-to-eat, potentially hazardous food has not been consumed within the required time period or is not properly date-marked, specifically: There are several items throughout the facility that have not been consumed or discarded within the required time frame or are not date marked and have been held in the facility for more than 24 hours including opened package of ham dated April 15, opened container of salsa dated April 16, opened jar of undated sundried tomatoes, container of undated sliced tomatoes (there is visible mold growth), opened carton of undated half and half, open jar of undated tomatillo salsa (there is visible mold growth) and store bought cream pies are not properly date marked. Point deduction: 5.
Incorrect methods are used to cool potentially hazardous foods, specifically: Chicken that began cooling within one hour of inspection (temperature 70 degrees Fahrenheit) is stored in a plastic container with a tight fitting lid in the double door Whirlpool cooler. Point deduction: 3.
Craig's Lucky Logger Restaurant and Henry's Bar
Location: 39297 Mckenzie Highway, Springfield
Date: May 1
Score: 85
Priority violations:
Food is unsafe, adulterated or not honestly presented, specifically: About four white onions in dry storage are spoiling. Commercially reduced oxygen packaging bags of salmon have directions stating to remove fish from reduced oxygen packaging while thawing. The reduced oxygen packaging bags of fish are thawing in the sealed reduced oxygen packaging bags in the walk-in fridge. Point deduction: 5.
The quaternary ammonium sanitizer concentration, pH, or temperature is not adequate, specifically: Knives are being stored in a quaternary ammonium sanitizing solution. The solution was tested and measured at 150 parts per million. Point deduction: 5.
Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically: The prep-table cooler by the service window is not holding food at 41 degrees Fahrenheit or below. Tomatoes, cut melon and pepperoncinis were 50-55 degrees. Respectively, the cut melon was stored in the cooler since the previous night. Point deduction: 5.
Em Chan covers food and dining at the Statesman Journal. You can reach her at echan@gannett.com, follow her on Twitter @catchuptoemily or see what she's eating on Instagram @sikfanmai.ah.
This article originally appeared on Salem Statesman Journal: Lane County restaurant inspections: Craig's Lucky Logger, Cafe Madeira
