Eurest @ Labcorp

Year by year

Inspections

1. May 29, 2026 Re-Inspection · Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     COOLING METHODS - Not Corrected

     Beef stew in walk-in made roughly 1.5 hours prior, in deep metal container with saran wrap covering most of the container. The temperature is at 111F.

     Correction: Adjust methods to assure that food is rapidly cooled from 135 degrees F to 41 degrees F or less within six hours, provided the food cools from 135 degrees F to 70 degrees F within two hours. TCS foods prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less. Use one or more of the following methods based on the type of food being cooled: (1) Placing t

     Code WFC 3-501.15

   • Not serious Good Retail Practice

     GOOD REPAIR - EQUIPMENT - Not Corrected

     Upright cooler in cafeteria serving area (to the right of the breakfast station) has not been maintaining food temperatures at 41F. or below.

     Correction: Maintain equipment in good repair.

     Code WFC 4-501.11

   • Not serious Good Retail Practice

     GOOD REPAIR - EQUIPMENT - Not Corrected

     Upright cooler in cafeteria serving area (to the right of the breakfast station) that is used to hold sandwiches for same day service is not holding and maintaining temperatures of 41F. or below. At beginning of onsite visit, cooler ambient temperature is at 44.5F. No food is stored in cooler at time of visit. By end of visit, cooler was at 41F. per both the digital display and inspector's thermometer. Cooler is in progress of being repaired due to the inconsistency in being able to maintain temperature. Staff and Manager have been monitoring cooler. Per their observations, it is around 35F. upon arriving to prep in the morning, and then the temperature gradually rises past 41F. during the day, even when not using.

     Correction: Maintain equipment in good repair.

     Code WFC 4-501.11

   • Not serious Good Retail Practice

     GOOD REPAIR - PLUMBING - Not Corrected

     Drain plugs to 3-compartment sink are not functioning.

     Correction: Repair the plumbing system to conform to the State Uniform Plumbing Code.

     Code WFC 5-205.15

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING - Not Corrected

     Air temperature to front cooler to side of breakfast area was observed from high 40s to low 50s. Food was 46-47F.

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

2. Apr 27, 2026 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     COOLING METHODS

     Commercially made sauerkraut was opened around 6:30am according to employee. At 9am, the item was temped at 66F. At 10am, the item was temped at 62F. The item is being held in a prep cooler with saran wrap covering.

     Correction: TCS foods prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less. Use one or more of the following methods based on the type of food being cooled: (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 a container placed in an ice water bath; (5) Usi

     Code WFC 3-501.15

   • Serious Priority (CDC risk factor) Corrected on site

     COOLING METHODS

     Beef stew in walk-in made roughly 1.5 hours prior, in deep metal container with saran wrap covering most of the container. The temperature is at 111F.

     Correction: Adjust methods to assure that food is rapidly cooled from 135 degrees F to 41 degrees F or less within six hours, provided the food cools from 135 degrees F to 70 degrees F within two hours. TCS foods prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less. Use one or more of the following methods based on the type of food being cooled: (1) Placing t

     Code WFC 3-501.15

   • Not serious Good Retail Practice

     GOOD REPAIR - PLUMBING

     Drain plugs for 3-compartment sink are not plugging completely.

     Correction: Repair the plumbing system to conform to the State Uniform Plumbing Code.

     Code WFC 5-205.15

   • Not serious Good Retail Practice

     GOOD REPAIR - PLUMBING

     Drain plugs to 3-compartment sink are not functioning.

     Correction: Repair the plumbing system to conform to the State Uniform Plumbing Code.

     Code WFC 5-205.15

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING

     Air temperature to front cooler to side of breakfast area was observed from high 40s to low 50s. Food was 46-47F.

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

3. Sep 5, 2024 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     COOLING METHODS

     Commercially made sauerkraut was opened around 6:30am according to employee. At 9am, the item was temped at 66F. At 10am, the item was temped at 62F. The item is being held in a prep cooler with saran wrap covering.

     Correction: TCS foods prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less. Use one or more of the following methods based on the type of food being cooled: (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 a container placed in an ice water bath; (5) Usi

     Code WFC 3-501.15

   • Not serious Good Retail Practice

     GOOD REPAIR - PLUMBING

     Drain plugs for 3-compartment sink are not plugging completely.

     Correction: Repair the plumbing system to conform to the State Uniform Plumbing Code.

     Code WFC 5-205.15

4. Apr 5, 2023 Re-Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     GOOD REPAIR - EQUIPMENT - Not Corrected

     The kitchen dishwasher is in disrepair. The rinse temperature gauge on the dishwasher is not functioning correctly.

     Correction: Maintain equipment in good repair.

     Code WFC 4-501.11

5. Mar 14, 2023 Re-Inspection · Reinspection Required
   • Not serious Good Retail Practice

     GOOD REPAIR - EQUIPMENT - Not Corrected

     The kitchen dishwasher is in disrepair. The track on the dishwasher is not working properly causing racks of dishes to get stuck in one spot inside the dishwasher. The dishwasher is not functioning as intended by the manufacturer. Additionally, the rinse temperature gauge on the dishwasher is not functioning correctly.

     Correction: Maintain equipment in good repair.

     Code WFC 4-501.11

   • Not serious Good Retail Practice

     HANDSINK - TEMPERED WATER - Not Corrected

     Handsink by the dishwashing area - water at 69F

     Correction: Provide a water temperature of at least 100 degrees F to handsinks.

     Code WFC 5-202.12(A)

   • Not serious Good Retail Practice

     TOILET ROOM - SELF-CLOSING DOORS - Not Corrected

     Toilet rooms in the back of the kitchen are not provided with a tight fitting, self-closing doors.

     Correction: Provide a self- closing door mechanism on bathroom doors to provide a tight fitting, self closing door.

     Code WFC 6-202.14

6. Feb 14, 2023 Re-Inspection · Reinspection Required
   • Not serious Good Retail Practice

     GOOD REPAIR - EQUIPMENT - Not Corrected

     The kitchen dishwasher is in disrepair. The track on the dishwasher is not working properly causing racks of dishes to get stuck in one spot inside the dishwasher. The dishwasher is not functioning as intended by the manufacturer. Additionally, the rinse temperature gauge on the dishwasher is not functioning correctly.

     Correction: Maintain equipment in good repair.

     Code WFC 4-501.11

   • Not serious Good Retail Practice

     HANDSINK - TEMPERED WATER - Not Corrected

     Various handsinks in the kitchen do not have tempered water. Handsink by the burger station - water at 54F Handsink by the coffee station - water at 65F Handsink by the dishwashing area - water at 69F Handsink in the middle of the kitchen next to the eye wash station - water at 52F Handsink near the food prep area/veg wash area - water at 54F Handsink in the middle of the cookline only provides cold water.

     Correction: Provide a water temperature of at least 100 degrees F to handsinks.

     Code WFC 5-202.12(A)

   • Not serious Good Retail Practice

     TOILET ROOM - SELF-CLOSING DOORS - Not Corrected

     Toilet rooms in the back of the kitchen are not provided with a tight fitting, self-closing doors.

     Correction: Provide a self- closing door mechanism on bathroom doors to provide a tight fitting, self closing door.

     Code WFC 6-202.14

7. Jan 24, 2023 Routine Inspection · Reinspection Required
   • Not serious Good Retail Practice

     GOOD REPAIR - EQUIPMENT

     The kitchen dishwasher is in disrepair. The track on the dishwasher is not working properly causing racks of dishes to get stuck in one spot inside the dishwasher. The dishwasher is not functioning as intended by the manufacturer. Additionally, the rinse temperature gauge on the dishwasher is not functioning correctly.

     Correction: Maintain equipment in good repair.

     Code WFC 4-501.11

   • Not serious Good Retail Practice

     HANDSINK - TEMPERED WATER

     Various handsinks in the kitchen do not have tempered water. Handsink by the burger station - water at 54F Handsink by the coffee station - water at 65F Handsink by the dishwashing area - water at 69F Handsink in the middle of the kitchen next to the eye wash station - water at 52F Handsink near the food prep area/veg wash area - water at 54F

     Correction: Provide a water temperature of at least 100 degrees F to handsinks.

     Code WFC 5-202.12(A)

   • Serious Priority (CDC risk factor)

     HANDSINK - ACCESSIBLE/CONVENIENT

     The handsink in the kitchen by the cookline is not accessible because the sink is not functioning.

     Correction: Provide an accessible handsink to facilitate handwashing by food employees. Repair the handsink by the cookline.

     Code WFC 5-203.11; 5-204.11; 5-205.11

   • Not serious Good Retail Practice

     LABEL - PACKAGED FOOD

     Some foods in the grab n go cooler are missing labels with ingredient and allergen information. Examples - tortellini bowl, yogurt parfait, pudding parfait.

     Correction: Properly label packaged food items with: common name; an ingredient list, including all subingredients in descending order of predominance, including; a weight or count; the name and address of the manufacturer, packer, or distributor; allergen content disclosure.

     Code WFC 3-602.11

   • Not serious Good Retail Practice

     SNEEZE GUARDS

     Craisins, croutons, and sunflower seeds were uncovered by the salad bar and did not have sneeze protection.

     Correction: Provide a food shield, packaging, or other effective means to protect food from potential consumer contamination.

     Code WFC 3-306.11

   • Serious Priority (CDC risk factor)

     TIME AS A PUBLIC HEALTH CONTROL

     Operator unsure if or where they have a written plan for using time as a public health control.

     Correction: Create a written plan for time as a public health control and maintain the documentation onsite.

     Code WFC 3-501.19

   • Not serious Good Retail Practice

     TOILET ROOM - SELF-CLOSING DOORS

     Toilet rooms in the back of the kitchen are not provided with a tight fitting, self-closing doors.

     Correction: Provide a self- closing door mechanism on bathroom doors to provide a tight fitting, self closing door.

     Code WFC 6-202.14

8. Oct 22, 2019 Routine Inspection · No Reinspection Required

   No violations cited.

9. May 25, 2018 Routine Inspection · No Reinspection Required

   No violations cited.

10. Mar 7, 2017 Routine Inspection · No Reinspection Required

    No violations cited.

11. Mar 28, 2016 Routine Inspection · No Reinspection Required

    No violations cited.

12. Feb 25, 2015 Routine Inspection · No Reinspection Required

    No violations cited.

13. Apr 23, 2014 Routine Inspection · No Reinspection Required

    No violations cited.

14. Feb 12, 2013 Routine Inspection · No Reinspection Required

    No violations cited.

15. Jun 1, 2012 Routine Inspection · No Reinspection Required

    No violations cited.