Eurest Dining

Year by year

Inspections

1. Apr 12, 2026 Routine Score 98
   • Not serious Priority 3 Corrected on site

     Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

     Sanitizer buckets were measured at 100PPM at the time of inspection. Sanitizer effective range is listed at 200-400PPM on sanitizer container directions. Chef refilled sanitizer bucket from sanitizer bucket dispenser and it was then measured at 200PPM. Discussed with Chef that sanitizer buckets may need to be changed out more frequently. Monitor and refill sanitizer buckets when thy drop below effective range.

     Code MN Rule 4626.0285B

   • Not serious Priority 2 Corrected on site

     Food packages must be in good condition. Packages must protect food from contamination and adulteration.

     Several cans were observed significantly dented in the dry storage area at the time of inspection. These cans were not segregated from the products that were ready to use. Chef removed dented cans from shelf to be returned for credit to food supplier. Remove dented cans and refuse dented cans from food supplier and ensure that all cans available for use in dry storage are in safe condition to use.

     Code MN Rule 4626.0190

2. Apr 11, 2025 Routine Score 96
   • Not serious Priority 3

     Replace the pressure gauge on the dishwasher with one that is accurate to 2 PSI in the range indicated on the manufacturer's data plate the 15 to 25 PSI range.

     Pressure gauge did not change at all during the entire cycle on the high temperature dish machine. Discussed with Chef that all parts of the machine must be functional and easy to read. Repair or replace pressure gauge so that it accurately displays the pressure during the dish machine cycles.

     Code MN Rule 4626.0563

   • Not serious Priority 3 Corrected on site

     Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

     Sanitizer Bucket was measured below 200PPM at the time of inspection. Sanitizer effective range is listed at 200-400PPM on sanitizer container directions. Chef refilled bucket from sanitizer dispenser and it was measured at 300PPM. Discussed with Chef that sanitizer buckets may need to be changed out more frequently. Monitor and refresh/refill sanitizer buckets when they drop below effective range.

     Code MN Rule 4626.0285B

   • Serious Priority 1

     For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.

     Dish machine was run over several cycles and temperature disc did not reach above 150F. Discussed with Chef that for a dish washer to sanitize dishes, the rinse cycle must make dishes reach 160F. Worked with Chef to use 3 basin sanitize sink to provide the sanitizing soak after dishes are run through the dish machine. It was later found that the building had lost 1 hot water heater, so the water was not hot enough going to the booster to adequately heat water for the dish machine. Use sanitize sink as a final step until dish machine is repaired and it is heating dishes to 160F to adequately sanitize.

     Code MN Rule 4626.0905B

3. Apr 5, 2024 Routine Score 92
   • Not serious Priority 3

     Include the following information on the food label: 1. common name of the food; 2. ingredient list; 3. quantity; 4. manufacturer name and location; 5. allergen declaration; 6. nutrition label, unless exempt; 7. fish color additives.

     Multiple Packaged Dessert items such as cookies and parfaits in the Salad Bar and the Grab & Go area are missing sub-ingredients. Went over labelling requirements with operator on site and provided copy of Retail Food Establishment labelling guidance document to operator with emailed report. Properly label items with above requirements.

     Code MN Rule 4626.435B (1-4,6-7)

   • Serious Priority 1

     Make sure all ready-to-eat foods and garnishes are not touched with bare hands.

     Food employee observed applying shredded cheese as a garnish to a finished pasta dish at the time of inspection. Discussed with Chef that foods that are ready to eat cannot be touched with bare hands as it can potentially spread foodborne illness. Discard food that has been contaminated with bare hands. Retrain employees to not touch food with their bare hands.

     Code MN Rule 4626.0225A

   • Serious Priority 1

     Food workers must wash their hands before starting food preparation tasks.

     Food employee was observed loading dirty dishes into the high temperature dish machine, then going to the other side without washing hands to put away the clean dishes. Discussed with Chef that employees going from dirty dishes to clean dishes must wash their hands before touching clean dishes, or they can contaminate the cleaned dishes with what was on the dirty dishes. Retrain employees to wash hands between going from dirty to clean tasks, or use two dishwashing staff when possible, and designate one to wash dirty dishes, and one to put away clean dishes.

     Code MN Rule 4626.0075A

   • Not serious Priority 3

     Replace the pressure gauge on the dishwasher with one that is accurate to 2 PSI in the range indicated on the manufacturer's data plate the 15 to 25 PSI range.

     Pressure gauge did not change at all during entire wash cycle on the high temperature dish machine. Discussed with Chef that all parts of the machine must be functional and easy to read. Repair or replace pressure gauge so that it accurately displays the pressure during the wash cycles.

     Code MN Rule 4626.0563

   • Not serious Priority 3

     Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

     Sanitizer in wiping cloth bucket was observed at 150PPM during service period. Range on sanitizer label requires minimum of 200-400PPM to be safe and effective. Discussed with Chef and staff to refresh sanitizer buckets more often and to monitor them to make sure they are at an effective range. Maintain sanitizer buckets at required sanitizer according to the label at all times.

     Code MN Rule 4626.0285B

4. Mar 21, 2023 Routine Score 100
   • Not serious Priority 3

     Include the following information on the food label: 1. common name of the food; 2. ingredient list; 3. quantity; 4. manufacturer name and location; 5. allergen declaration; 6. nutrition label, unless exempt; 7. fish color additives.

     Grab and Go packaged cookies are missing sub-ingredients. PIC has labeling guidance document onsite, reviewed labeling requirements.

     Code MN Rule 4626.435B (1-4,6-7)

   • Not serious Priority 3

     Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

     Observed #6 coffee lids and plastic lined paper coffee cups. These are not recyclable in Minneapolis. Provide only recyclable or compostable to-go containers. Green to Go guidance document provided with report. Discussed phasing out of black plastics as they will not be approved within the next year.

     Code MCO 204.30A