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EUREST DINING SERVICES

321 S PLYMOUTH CT, CHICAGO, IL 60604 · Restaurant

Inspection summary

EUREST DINING SERVICES has been inspected 13 times by Chicago Department of Public Health since July 21, 2010. The most recent inspection, on October 5, 2022, found no infractions.

2 of 13 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Handwashing and staff hygiene, Food source, labelling and allergens and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 2 times across 2 separate inspections, most recently on December 13, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on December 13, 2019. For example: PROPER DATE MARKING AND DISPOSITION

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on December 13, 2019. For example: THERMOMETERS PROVIDED & ACCURATE

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 17 times across 9 separate inspections, most recently on September 18, 2017. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 8 times across 8 separate inspections, most recently on December 13, 2019. For example: TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

13 inspections

  1. Canvass

    0 infractions

  2. Canvass

    5 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEES HEALTH POLICY.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-7-38.010-NO CITATION ISSUED)
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO CLEAN-UP OF VOMITING AND DIARRHEA PROCEDURE AND CLEAN-UP KIT ON PREMISES DURING INSPECTION. INSTRUCTED TO HAVE SAID PROCEDURE ALONG WITH REQUIRED EQUIPMENT FOR CLEAN-UP. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. 7-38-005
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED READY TO EAT, TEMPERATURE CONTROL FOR SAFETY FOODS (SOUPS))NOT PROPERLY DATED , STORED LONGER THAN 24 HOURS IN COOLERS. INSTRUCTED TO PROVIDE PROPER DATE MARKING WITH DISPOSITION DATE FOR RTE FOODS PREPARED ON SITE AND HELD OVER 24 HOURS IN COLD HOLDING UNIT. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. 7-38-005
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO PROBE THERMOMETER FOR TAKING FOOD TEMPERATURES.MUST PROVIDE.(PRIORITY FOUNDATION-NO CITATION ISSUED) -7-38-005
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • NOTED THE BATHROOM DOOR AT THE HALL TO FOOD PREP AREA NOT SELF CLOSING. INSTRUCTED TO PROVIDE A SELF CLOSING DEVICE AT THE DOOR AND MAINTAIN.
  3. Canvass

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NOT CLEAN OF DEBRIS IN MOP ROOM. INSTRUCTED TO CLEAN/MAINTAIN.
  4. Canvass

    6 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE CAN OPENER, LOWER SURFACE OF THE FOOD PREP TABLES AND STORAGE RACKS HAVE FOOD AND DIRT ON THEM. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • THE FLOORS IN THE CORNERS, INSIDE THE WALK IN COOLERS/FREEZER, UNDER THE SINKS AND HEAVY EQUIPMENT HAS DIRT AND DEBRIS ON THEM. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • THE CEILING TILES ABOVE THE DISH WASHING MACHINE AND WALLS BEHIND THE COOKING EQUIPMENT HAS DIRT/DUST BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • THE BROKEN DISH MACHINE IS BEING USED FOR STORAGE, INSTRUCTED TO ELIMINATE CLUTTER AND ORGANIZE THAT AREA. MAINTAIN SAME.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • ALL FOOD HANDLERS MUST WEAR A HAIR RESTRAINT WHILE IN THE FOOD PREPARATION AREAS AND PREPARING/SERVING FOOD. INSTRUCTED TO WEAR. MAINTAIN SAME.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • ALL FOOD HANDLERS ON SHIFT MUST PROVIDE PROOF THAT THEY MET THE ILLINOIS DEPARTMENT OF PUBLIC HEALTH'S FOOD HANDLERS REQUIREMENTS. INSTRUCTED TO ALWAYS HAVE PROOF AVAILABLE.
  5. Canvass

    0 infractions

  6. Canvass

    1 infraction

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • DAMAGED SECTION OF WALL NEXT TO PREP TABLE, INSTRUCTED TO INSTALL A DURABLE SMOOTH SURFACE EASILY CLEANABLE.
  7. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • EXTERIOR OF COOKING EQUIPMENT NOT CLEAN.MUST CLEAN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DEBRIS ON FLOORS UNDER HEAVY EQUIPMENT IN DRY STORAGE AREA. MUST CLEAN/MAINTAIN.
  8. Canvass

    3 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • DURING INSPECTION FOUND VARIOUS MULTI-USE UTENSILS AND ALUMINUM SHEET TRAYS BEING STORED IN THE FRONT AREA ROOM OF THE EMPLOYEE LOCKER AREA/RESTROOM. MUST PROPERLY STORE AT ALL TIMES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR LEAK AT PIPE UNDER THE 3-COMP UNDER THE 1ST COMPARTMENT ON THE RIGHT HAND SIDE. ALSO REPAIR LEAKY HOT WATER FAUCET HANDLE BASE AT THE 1-COMP SINK ACROSS FROM THE ICE MACHINE.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • DURING INSPECTION FOUND 2 EMPLOYEES WITH THEIR IDPH FOOD HANDLER'S CERTIFICATES. MUST PROVIDE FOR ALL FUTURE INSPECTIONS.
  9. Canvass

    5 infractions

    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • AT 815AM DURING INSPECTION FOUND NO HOT WATER ON PREMISES. MANAGER CONTACTED THE BUILDING ENGINEER AND HE CALLED THE WATER HEATER SERVICE REPAIR PERSON WHO ARRIVED ON PREMISES AT 845AM TO BEGIN REPAIR ON THE HOT WATER HEATER. HOT WATER RESTORED ON PREMISES AT 1015AM. CDI.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND SANITIZE TOP PORTION AND THE AREA AROUND THE ICE MACHINE LID COVER TO REMOVE EXCESSIVE WHITE CHALKY BUILD-UP.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN ALL FLOOR DRAINS IN THE KITCHEN AND AT RESTROOMS ON PREMISES TO PREVENT PEST BREEDING.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPAIR ALL PEELING WALL PAPER IN THE BOTH LADIES AND MEN'S RESTROOMS IN THE BASEMENT SO AS TO BE SMOOTH AND EASILY CLEANABLE AT ALL TIMES. MUST CLEAN AND REMOVE EXCESSIVE DUST BUILD-UP AT CEILING VENTS IN BOTH RESTROOMS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR LEAK AT THE HOT WATER FAUCET HANDLE AT THE 1ST COMPARTMENT OF THE 3-COMP SINK. MUST REPAIR THE BROKEN HOT WATER FAUCET HANDLE AT THE LADIES WASH ROOM HAND SINK ON THE RIGHT HAND SIDE. 2ND HAND SINK IN SAME REST ROOM IS IN WORKING ORDER.
  10. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE FOLLOWING IN NEED OF CLEANING: COOKING EQUIPMENT, AND STORAGE SHELVES. MUST CLEAN TO REMOVE BUILD UP.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FLOORS ALONG WALL BASES BEHIND COOKING EQUIPMENT. MUST CLEAN TO REMOVE ALL DEBRIS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAK AT 3 COMPARTMENT SINK P-TRAP IN NEED OF REPAIR. MUST CORRECT AND MAINTAIN AT ALL TIMES.
  11. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND MAINTAIN THE FAN COVERS INSIDE THE WALK IN COOLERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FLOORS UNDER DISH MACHINE-REMOVE HARD WATER STAINS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN AND MAINTAIN WALLS ABOVE/UNDER SINKS AND DISH MACHINE-REMOVE DIRT/DUST AND FOOD SPLATTER.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST FIX AND MAINTAIN THE LEAKS AT THE BASE OF THE FAUCET ON THE 1-COMP. SINK WITH THE GARBAGE DISPOSAL ATTACHED, THE LEAK AT THE HOT WATER KNOB ON THE LEFT FAUCET AND AT THE PIPE UNDER THE SANITIZING COMPARTMENT ON THE 3-COMP. SINK.
  12. Canvass

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. 2-COMPARTMENT SINK FAUCET LEAKING AT BASE. MUST REPAIR AND MAINTAIN SINK.
  13. Canvass

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. Found tables not clean at kitchen areas. (Must wipe down)
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.

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