Eurest Dining Services

Year by year

Inspections

1. Jun 10, 2026 Routine Score 94
   • Not serious Priority 2

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

     Observed a container of previously made Reuben mix in the second floor walk in cooler. Per operator, product had been made on 6/3/26 and frozen on the same day. The product had been removed from the cooler today, (6/10) with no updated date markings on the container. Discussion had with operator about the seven-day use of TCS foods. Day one was the day it was made and day two was the date of removal from the freezer to thaw. Operator has five more days to use or discard the referenced product. Operator to put an updated sticker on the container and train staff to ensure datemarking of TCS foods is properly done.

     Code MN Rule 4626.0400A

   • Not serious Priority 2 Corrected on site

     Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device

     Observed paper towels to be missing at the first floor main prep area hand sink. Maintain hand sinks stocked with paper towels. Operator provided paper towels at the hand sink at the time of the inspection.

     Code MN Rule 4626.1445

   • Not serious Priority 2 Corrected on site

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

     Observed a large garbage bin to be sitting in front of the hand sink in the second floor main kitchen. Maintain access to hand sinks open at all times. Operator relocated the garbage bin at the time of the inspection.

     Code MN Rule 4626.1110AB

   • Not serious Priority 3

     Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

     Observed hand washing signage to not be posted at the first floor catering hand sink. Post signage at hand sink.

     Code MN Rule 4626.1457

   • Not serious Priority 3 Corrected on site

     Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.

     Observed an ice wand to be lying unprotected inside the reach in freezer in the second floor main kitchen. Store ice wands in a protected manner. Operator addressed the ice wand at the time of the inspection.

     Code MN Rule 4626.0955A

   • Not serious Priority 3

     Resurface scratched cutting boards. Discard them if they can not be cleaned or resurfaced.

     Observed the small cutting board in the first-floor main prep area to be heavily scored with deep grooves, making it harder to maintain clean. Replace cutting board with one that is intact.

     Code MN Rule 4626.0740

   • Not serious Priority 3 Corrected on site

     Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.

     Observed an ice scoop to be lying on the horizontal surface next to the ice machine in the first-floor catering room. Store ice scoop in a protected manner. Operator addressed the ice scoop at the time of the inspection.

     Code MN Rule 4626.0275E

   • Not serious Priority 3

     The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.

     Observed Tim's state of MN certified food protection manager certification to be expired. Update CFPM credentials and post a current state CFPM certificate on site. Applicable information can be found on the following state website. Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health Upon completion, post current state of MN CFPM certificate on site.

     Code MN Rule 4626.0033A

2. Jun 11, 2025 Routine Score 94
   • Not serious Priority 3

     The business license must be posted where it can be easily seen.

     The current City of Minneapolis license was not posted. Post. Contact MPLS business licensing at 612-673-2080.

     Code MCO 188.390

   • Serious Priority 1

     Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

     The milk and cream in the coffee cooler were measured at 43 F. The facility lowered the unit. Monitor to ensure the product in the cooler maintain at 41 F or below.

     Code MN Rule 4626.0395A2

   • Not serious Priority 2 Corrected on site

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

     The facility was missing date marking in the walk-in cooler. Missing date marking for potatoes. PIC corrected and dated the missing items.

     Code MN Rule 4626.0400A

   • Not serious Priority 3

     Keep non-food contact equipment surfaces clean.

     The walk-in cooler floor had food build up. Clean.

     Code MN Rule 4626.0855

3. Jun 11, 2024 Routine Score 94
   • Not serious Priority 2

     Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

     The facility did not have internal indicators to measure the internal dish machine temperature. Provide.

     Code MN Rule 4626.0710B

   • Not serious Priority 3

     The business license must be posted where it can be easily seen.

     The current business license was not posted. Post.

     Code MCO 188.390

   • Not serious Priority 3

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

     Personal items stored on a shelf with single service items and food. Store personal items away from food and single service items.

     Code MN Rule 4626.1560B

   • Serious Priority 1

     Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

     The following items were being stored above the prep line cooler slots and measured above 41 F: -Ham 46 F -Chicken 45 F. The products were moved to in the cooler or in the slots.

     Code MN Rule 4626.0395A2

4. Jun 12, 2023 Routine Score 98
   • Not serious Priority 2

     Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

     OBSERVED NO IRREVERSIBLE TEMPERATURE INDICATOR STRIPS TO BE PRESENT ON SITE FOR THE HIGH TEMPERATURE DISHWASHER. PROVIDE AND MAINTAIN ON SITE.

     Code MN Rule 4626.0710B

   • Not serious Priority 3

     Provide labeling for bulk, unpackaged food, such as bakery treats prepared on the premises of the food establishment or at another food establishment or a food processing plant that is owned by the same person and is regulated by the food regulatory agency that has jurisdiction.

     OBSERVED THROUGH DISCUSSION WITH PERSON IN CHARGE THAT VARIOUS BAKERY ITEMS ARE RECEIVED FROM AN APPROVED SOURCE. NO INGREDIENT INFORMATION AVAILABLE ON SITE TO PROVIDE TO CUSTOMERS UPON REQUEST. CONTACT SUPPLIER OF BAKERY ITEMS TO OBTAIN AND MAINTAIN INGREDIENT INFORMATION ON SITE.

     Code MN Rule 4626.0435D(3)