Capri Theater

Year by year

Inspections

1. Jun 12, 2025 Routine Score 96
   • Serious Priority 1

     Keep a log to record employee illness symptoms. Have it available upon request.

     Observed an employee log to not be available for review at the time of inspection. An employee illness log will be included in this report. Ensure that instances of employee vomiting and diarrhea are recorded and that the log is available for review.

     Code MN Rule 4626.0040C

   • Not serious Priority 3

     Clean all physical facilities (floors, walls, ceilings). Keep them clean.

     Observed the floors under the prep sink and the stand-up cooler in the staging room to be soiled. Clean floors and keep clean.

     Code MN Rule 4626.1520A

   • 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.

     Observed the Certified Food Protection Manager certificate to be expired. Renew. Make sure an employee gets and keeps an updated State of Minnesota Certified Food Protection Manager certificate.

     Code MN Rule 4626.0033A

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

     Clean non-food contact surfaces of equipment. Keep them clean.

     Observed the racking in the stand-up cooler to be soiled with debris. Clean and keep the racking clean.

     Code MN Rule 4626.0840C

   • Serious Priority 1

     Keep a log to record employee illness symptoms. Have it available upon request.

     Observed an employee log to not be available for review at the time of inspection. An employee illness log will be included in this report. Ensure that instances of employee vomiting and diarrhea are recorded and that the log is available for review.

     Code MN Rule 4626.0040C

   • Not serious Priority 2

     Handwashing sinks must be located in close proximity to: • Food and beverage preparation areas • Food and beverage service areas • Warewashing areas • Toilet rooms

     Observed a mobile bar cart that is used to serve soda by pouring soda over ice. There was no handwashing sink that was conveniently located by the serving area that would allow employees to conduct proper handwashing. Either provide a mobile handwashing until at the service cart or discontinue pouring over ice at the mobile bar station.

     Code MN Rule 4626.1095

3. Jun 1, 2023 Routine Score 96
   • Serious Priority 1 Corrected on site

     Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020

     Sanitizer spray bottle was measured over 200ppm to the point where the test strip turned black and spots bleached out to white. Instructed staff to dilute sanitizer with water, it was diluted to 50ppm. Retrain staff to mix sanitizer spray bottle to safe level and ensure sanitizer does not measure over 200ppm. Maintain.

     Code MN Rule 4626.1620