Rs Eden

Year by year

Inspections

1. Feb 4, 2026 Routine Score 94
   • Not serious Priority 3

     Store all food: • In a clean, dry location • At least 6 inches above the floor

     Boxes of food in the walk-in cooler were stored directly on the floor. Discontinue.

     Code MN Rule 4626.0300A

   • Not serious Priority 3

     Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.

     Boxes of single-service cups and containers were stored directly on the floor in the hallway. Store off the ground.

     Code MN Rule 4626.0955A

   • Not serious Priority 2

     Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

     The service had sink was blocked by the door. Keep hand sink open.

     Code MN Rule 4626.1110AB

   • Not serious Priority 3

     Store clothing and other personal items in lockers or other suitable places.

     Observed a winter hat being stored on a prep table and jackets being stored on dry storage. Discontinue and store items away from food prep and food areas.

     Code MN Rule 4626.1560B

   • Serious Priority 1

     Keep a log to record employee illness symptoms. Have it available upon request.

     The facility could not located their employee illness log. Provide and maintain.

     Code MN Rule 4626.0040C

   • Not serious Priority 3

     Clean all physical facilities (floors, walls, ceilings). Keep them clean.

     The floors throughout the facility had food debris and dirt build up. Deep clean.

     Code MN Rule 4626.1520A

2. Feb 5, 2025 Routine Score 96
   • Not serious Priority 3

     Store all food: • In a clean, dry location • At least 6 inches above the floor

     Food items were stored directly on the floor. Discontinue and store 6 inches off the floor.

     Code MN Rule 4626.0300A

   • Not serious Priority 3

     Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.

     Single service containers were stored directly on the floor. Discontinue and store 6 inches off the floor.

     Code MN Rule 4626.0955A

   • Not serious Priority 3

     Keep all intake and exhaust air ducts and filters clean.

     The dish machine hood had a large amount of dust build up. Clean.

     Code MN Rule 4626.1530A

   • Not serious Priority 2

     Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened.

     The facility was missing date marking for open pasta salad and deli meats. Date mark TCS items when opened.

     Code MN Rule 4626.0400B

   • Not serious Priority 2 Corrected on site

     Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

     The service had sink was blocked by the door. Keep hand sink open.

     Code MN Rule 4626.1110AB

   • Not serious Priority 3

     All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

     The internal dish machine temperature thermometer had a dead battery. Replace battery.

     Code MN Rule 4626.0735AB

3. Jan 18, 2024 Routine Score 96
   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     The facility could not locate their sanitizer test strips. Provide.

     Code MN Rule 4626.0715

   • Not serious Priority 3

     In food preparation or dish washing areas, employees must not eat, drink from an unapproved container, or use tobacco.

     An employee was observed eating in the kitchen. Discontinue.

     Code MN Rule 4626.0105A

   • Not serious Priority 2

     Clearly label working containers of toxic chemicals with the common chemical name.

     Spray bottles of chemicals were not labeled in the kitchen. Label with common name.

     Code MN Rule 4626.1595

   • Not serious Priority 3

     Store all food: • In a clean, dry location • At least 6 inches above the floor

     Packages of beef were stored on the ground in the walk-in cooler. Store on the shelves 6 inches off the ground.

     Code MN Rule 4626.0300A

   • Not serious Priority 3

     Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.

     Single service cups and food containers were stored directly on the floor in the back storage area and the hallway near the kitchen. Store items 6 inches off the floor.

     Code MN Rule 4626.0955A

   • Not serious Priority 3

     Clean all physical facilities (floors, walls, ceilings). Keep them clean.

     The floors in the back storage area near the walk-in coolers had food and dirt build up. Clean.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     The walls where the boxes of food are set during delivery are damaged. Repair.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     Keep all intake and exhaust air ducts and filters clean.

     The hood baffles had dust build up. Remove and clean.

     Code MN Rule 4626.1530A

4. Jan 20, 2023 Routine Score 98
   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     NO TEST KIT FOR ECOLAB SINK AND SURFACE SANITIZER. PROVIDE SANITIZER TEST KIT.

     Code MN Rule 4626.0715