What is Eurest Dining Services-compuware's health inspection score?

Eurest Dining Services-compuware has a SafeDine safety score of 70 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Eurest Dining Services-compuware last inspected?

Eurest Dining Services-compuware was last inspected on July 8, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Eurest Dining Services-compuware have?

Eurest Dining Services-compuware has 11 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Eurest Dining Services-compuware safe to eat at?

Eurest Dining Services-compuware has a good safety record with a score of 70/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Eurest Dining Services-compuware serve?

Eurest Dining Services-compuware serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Eurest Dining Services-compuware

Name: Eurest Dining Services-compuware
Address: 1 CAMPUS MARTIUS, Detroit, 48226
Rating: 70

1 CAMPUS MARTIUS, Detroit

Data may be outdated — inspected 7/8/2024

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0Good

American•Downtown

Ranked #853 of 1000 in DowntownBetter than 17% of american restaurants

Improving

5 inspections

Last: Jul 8, 2024

low confidence

Directions Order

Inspections

40%

Clean Rate

2.2

Avg Violations

21 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

Handwashing

Employees not properly washing hands — contamination risk

Pest issuesHigh Priority

Evidence of pests found during inspection

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-30

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Freshness Penalty

-18 pts

Score reduced due to stale inspection data

Inspection Timeline

+26 pts

100

Latest

100% weight

2nd

60% weight

3rd

30% weight

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

1 CAMPUS MARTIUS, Detroit, MI 48226

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Violation Timeline

May 2021

1 inspections

May

Feb 2022

1 inspections

2 intermediate

2 basic

Aug 2022

1 inspections

3 high priority

2 basic

Aug

Jun 2023

1 inspections

2 high priority

Jul 2024

1 inspections

Jul

Inspection History

5 records on file

5 Routine Inspection

Jul 24

Routine Inspection InspectionLatestClean

No violations

100/100inspection score

Jun 23

Routine Inspection Inspection

2 High

2 total2 risk factors

70/100inspection score

−20 pts

High Priority (2)

−20 pts

3-501.19If time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) before cooking, or for READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) that is displayed or held for service for immediate consumption: (1) Written procedures are required to be prepared in advance, maintained in the establishment, and made available to the REGRisk Factor−10
5-202.12(A) A handwashing sink shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a handwashing sink. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions. Risk Factor−10

Base deductions−20 pts

Risk factor bonus (2× +5)−10 pts

Aug 22

Routine Inspection Inspection

3 High2 Basic

5 total3 risk factors

51/100inspection score

−34 pts

High Priority (3)

−30 pts

3-304.15(A) SINGLE-USE gloves shall be used for one task only and discarded when damaged, soiled, or when interruptions occur in the operation. (P) (B) Slash-resistant and cloth gloves shall be used in direct contact only with FOOD that is subsequently cooked. Gloves used with ready-to-eat foods shall be smooth, durable and non-absorbant. Risk Factor−10
3-101.11FOOD shall be safe, unADULTERATED and honestly presented. (P) Risk Factor−10
3-501.16Except during preparation, cooking, or cooling, or when time is used as the public health control POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be maintained: (A) 135ºF or above, except that roasts properly cooked and cooled may be held at a temperature of 130ºF; or (P) (B) At 41ºF or less (P) Risk Factor−10

Basic (2)

−4 pts

6-403.11(A) Areas designated for EMPLOYEES to eat, drink, and use tobacco shall be located so that FOOD, EQUIPMENT, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination. (B) Lockers or other suitable facilities shall be located in a designated room or area where contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES can not occur. −2
6-501.11PHYSICAL FACILITIES shall be maintained in good repair. −2

Base deductions−34 pts

Risk factor bonus (3× +5)−15 pts

Feb 22

Routine Inspection Inspection

2 Med2 Basic

4 total

86/100inspection score

−14 pts

Intermediate (2)

−10 pts

6-301.12Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels; (Pf) (B) A continuous towel system that supplies the user with a clean towel;(Pf) or (C) A heated-air hand drying device.(Pf) (D) A hand drying device that employs an air-knife system that delivers high velocity pressurized air at ambient temperatures.(Pf) −5
5-205.11(A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use and used for no other purpose. (Pf) (B) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) −5

Basic (2)

−4 pts

6-501.12(A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except spill cleanup, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing. −2
3-304.12During pauses in FOOD preparation or dispensing, UTENSILS shall be stored: (A) In the FOOD with their handles above the top of the FOOD and the container; (B) In FOOD that is not POTENTIALLY HAZARDOUS with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed, such as bins of sugar, flour, or cinnamon; (C) On a clean portion of the FOOD preparation table or cooking EQUIPMENT (D) In running water, such as dipper well. (E) In a clean, protected −2

Base deductions−14 pts

May 21

Routine Inspection InspectionClean

No violations

100/100inspection score

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Community Safety Reports

No reviewed safety reports. Help keep others safe by reporting any food safety concerns.

Data source: Detroit Health Dept · Official government inspection records

Grading System

85 – 100

Excellent

70 – 84

Good

Below 70

Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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