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EUREST DINING SERVICES

50 S LA SALLE ST, CHICAGO, IL 60603 · Restaurant

Inspection summary

EUREST DINING SERVICES has been inspected 8 times by Chicago Department of Public Health since June 3, 2013. The most recent inspection, on August 5, 2016, found no infractions.

3 of 8 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: Protecting food from contamination, Pests and Food temperature control.

The last 2 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on March 11, 2016. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on May 28, 2015. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 February 14, 2014. For example: SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

  • 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 February 14, 2014. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 once on February 14, 2014. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

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.

8 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    0 infractions

  3. Canvass

    3 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • INADEQUATE FOOD PROTECTION, FOUND SEVERAL PREP STATIONS AND SELF SERVICE FOOD LINES WITHOUT A SNEEZE GUARD OR A BARRIER, INSTRUCTED MGR TO INSTALL. SERIOUS CITATION ISSUED 7-38-005(A)
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • DISPOSABLE FOOD CONTAINERS AND UTENSILS STORED WITHOUT PROTECTION IN STORAGE ROOM, INSTRUCTED TO KEEP COVERD AND TURNED UPSIDE DOWN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CHIPPED PAINT NOTED ON WALL NEXT TO SHAWRMA STATION, INSTRUCTED TO REMOVE.
  4. Canvass Re-Inspection

    0 infractions

  5. Complaint

    2 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED APPROXIMATELY 13-20 LIVE FRUIT FLIES ON THE WALL AND CEILING AT THE SMALL HIGH TEMPERATURE DISH MACHINE AND APPROXIMATELY 15 LIVE FRUIT FLIES ON THE WALL AND 5-7 FLYING AROUND TO THE RIGHT AS YOU ENTER THE LARGE HIGH TEMPERATURE DISHMACHINE ROOM. INSTRUCTED TO PROVIDE ADDITIONAL PEST CONTROL TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED BLOWN LIGHT BULBS INSIDE OF THE WALK IN FREEZER. INSTRUCTED TO PROVIDE AND MAINTAIN ADEQAUTE LIGHTING.
  6. Canvass

    3 infractions

    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED BLOWN LIGHT BULBS UNDER THE HOODS. INSTRUCTED TO PROVIDE AND MAINTAIN ADEQUATE LIGHTING.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED THE PLUMBING LEAKING UNDER THE 1 COMPARTMENT SINK IN THE FRONT PREP AREA GRILL TO ORDER SIDE. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • OBSERVED FOOD HANDLERS WITHOUT PROOF OF STATE FOOD HANDLER EDUCATION. INSTRUCTED TO PROVIDE AND MAINTAIN PROOF OF FOOD HANDLERS STATE FOOD HANDLER EDUCATION.
  7. Canvass

    8 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • FOUND FINAL RINSE OF HIGH TEMP DISH MACHINE @ 140.0F. INSTRUCTED MANAGER TO PROVIDE FINAL RINSE @ 180.0 OR HIGHER. MACHINE IS TAGGED. NOT ALLOWED TO USE. MUST CONTACT THE OFFICE OF CDPH FOR TAG REMOVAL REQUEST. CRICAL CITATION ISSUED 7-38-30.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • OBSERVED UNLABELED BULK FOOD ITEM UNDER PREP TABLE IN KITCHEN. INSTRUCTED MANAGER TO LABEL ALL BULK FOOD ITEMS.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • OBSERVED THE USE OF DISPOSABLE CUPS FOR FOOD STORAGE IN THE PREP COOLER. INSTRUCTED MANAGER TO USE PROPER MULTI USE UTENSILS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED INEFFECTIVE SNEEZE GUARDS AT COOK TO ORDER STATION. INSTRUCTED MANAGER TO PROVIDE EFFECTIVE SNEEZE GUARDS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED CONDENSER UNIT WITH HEAVY DUST BUILD UP IN PRODUCE WALK IN COOLER. ICE SCOOP HOLDER ALSO NOT CLEAN. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED A BURNED OUT LIGHT BULB IN THE PRODUCE WALK IN COOLER. INSTRUCTED MANAGER TO PROVIDE MORE LIGHTING.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED PERSONAL ITEMS STORED WITH SINGLE SERVICE ITEMS IN DRY STORAGE. INSTRUCTED MANAGER TO STORE PERSONAL ITEMS SEPARATE.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • OBSERVED FOOD HANDLER WITH AN INEFFECTIVE HAIR RESTRAINT IN PREP AREA. INSTRUCTED TO HAVE PROPER HAIR RESTRAINT.
  8. License

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROVIDE AN ADDITIONAL SNEEZE GUARD AT THE CREATE STATION AT THE MAIN SERVICE AREA LINE BETWEEN THE PIZZA STATION AND THE GRILL STATION.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPAIR HOLE IN WALL BEHIND THE PROOFING BOX IN THE LARGE DRY STORAGE ROOM.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST SEAL OPENING AT THE BASE OF THE WALK-IN COOLER ON THE EXTERIOR WALL LOCATED IN THE LARGE DRY STORAGE ROOM NEXT TO THE PRROFING BOX.

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