Eurest Dining Coloplast

Year by year

Inspections

1. Dec 18, 2025 Routine Score 92
   • Not serious Priority 3

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

     There was no sign identifying the handwash sink for handwashing in the Deli area. Provide handwash signage at this sink notifying employees to wash their hands here. Provide handwash sign with emailed report.

     Code MN Rule 4626.1457

   • Not serious Priority 2

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

     There is no maximum registering independent thermometer device available for measuring the hot water sanitizing dish machine's rinse cycle temperature to ensure that it is hot enough. Provide a maximum registering thermometer to ensure that the dish machine's sanitizing rinse cycle reaches a minimum of 160F to adequately sanitize dishes. Maintain on site at all times.

     Code MN Rule 4626.0710B

   • Not serious Priority 3

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

     Quat sanitizer buckets were observed at 100PPM at the time of inspection in the Deli area. Sanitizer label indicates a range of 200-400PPM quat. Refresh sanitizer buckets and ensure that they are within safe and effective range at all times for sanitizing food contact surfaces.

     Code MN Rule 4626.0285B

   • Serious Priority 1 Corrected on site

     Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)

     Cooked sliced beef was observed hot holding in the Alto Shaam warming unit in the back kitchen area at 120F at the time of inspection. Food had been placed there earlier that morning around 11AM according to Chef. Discussed with Chef that foods need to be kept hot at 135F or higher at all times during service to prevent pathogenic bacterial growth that can make people sick. Chef opted to discard the product at the end of the service period. Maintain all hot TCS foods at 135F or higher at all times to keep safe.

     Code MN Rule 4626.0395A1

   • Not serious Priority 2

     While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

     Cooked sausage was observed cooling in the 4 Door Reach In Cooler with cling film tightly covering the product. Discussed with Chef that foods that are cooling must be kept uncovered to allow the cold air of the cooler to cool the food most rapidly. Retrain staff to use rapid cooling methods and to cool foods uncovered, unstacked and spread out.

     Code MN Rule 4626.0390B

2. Dec 5, 2024 Routine Score 94
   • Not serious Priority 3

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

     There was no sign identifying the handwash sink for handwashing in the Deli Station. Provide handwash signage at this sink notifying employees to wash hands.

     Code MN Rule 4626.1457

   • Not serious Priority 2

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

     There is no independent temperature indicator to test the hot water sanitizing rinse cycle of the high temperature dish machine. Obtain heat indicator test strips, or a maximum registering thermometer that documents the hot water temperature of 160F is reached. Maintain the temperature indicator on site at all times to test machine and make sure it is sanitizing dishes adequately.

     Code MN Rule 4626.0710B

   • Not serious Priority 3

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

     Wiping cloth sanitizer bucket was measured at 100PPM at the time of inspection in the Deli Area. Refresh sanitizer bucket so that the cloths used to wipe surfaces are effectively sanitized before using to sanitize surfaces. Monitor and maintain sanitizer bucket concentration at safe and effective range according to manufacturer's instructions.

     Code MN Rule 4626.0285B

   • Serious Priority 1

     Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions

     Quat sanitizer from the 3 basin sink dispenser was measured below 200PPM at the time of inspection. Discussed with Person In Charge that sanitizer label directs concentration to be effective between 200 and 400PPM. Adjust the sanitizer concentration to be within safe and effective range and maintain sanitizer concentration at that level at all times.

     Code MN Rule 4626.0805C3

3. Nov 13, 2023 Routine Score 94
   • Not serious Priority 3

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

     There was no signage at employee handwashing sink in the dish washing area. Provide signage notifying employees to wash hands and maintain at all handwash sinks at all times.

     Code MN Rule 4626.1457

   • Not serious Priority 2

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

     There is no independent method to measure hot water temperature of high temperature dish machine to ensure it is hot enough to properly sanitize dishes. Discussed several options with Person in Charge and specified that it must have a capacity to hold a maximum registering temperature. Provide and maintain on site for monitoring dish machine to ensure it is effectively sanitizing dishes.

     Code MN Rule 4626.0710B

   • 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.

     The current Certified Food Protection Manager has expired registration for the State of Minnesota. Will provide application to renew Certification with the State in emailed report. Update and post current CFPM when it is updated and keep on site for inspectors to verify during inspections.

     Code MN Rule 4626.0033A

   • Serious Priority 1

     Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)

     Chicken rice soup was measured at 121F in the hot well of the salad bar at the time of inspection. Chef checked setting of hot well and found that it was lower than required, then turned up the hot well. Discussed with Chef that hot TCS foods must be kept at 135F or higher, and that correction should be made by discarding remaining soup after 4 hours from when it was placed in hot well or reheated to 165F and placed back in the hot well. Maintain all hot, TCS foods at 135F or above at all times for safety.

     Code MN Rule 4626.0395A1