EUREST DINING SERVICES

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Inspection history

1. Jun 10, 2026

   ✓
   8 violations

   • 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.
   • 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
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • 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.
   • Resurface scratched cutting boards. Discard them if they can not be cleaned or resurfaced.
   • Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.
   • 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.

2. Jun 11, 2025

   ✕
   4 violations

   • The business license must be posted where it can be easily seen.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • 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.
   • Keep non-food contact equipment surfaces clean.

3. Jun 11, 2024

   ✕
   4 violations

   • Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
   • The business license must be posted where it can be easily seen.
   • Store clothing and other personal items in lockers or other suitable places.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

4. Jun 12, 2023

   ✓
   2 violations

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