Capital Grille

Year by year

Inspections

1. Aug 19, 2026 Routine Score 96
   • Not serious Priority 2

     Have enough handwashing sinks for convenient use by employees.

     The front service station where servers slice breads and add condiments/final touches to the food STILL does not have a handwash sink that's closeby for employees to wash their hands. The manager on duty (MOD) stated they planned for the sink addition and contracted it to be installed within the next 3-6 months. Informed the MODs to ensure they install the handwash sink in that area within a year or discontinue handing food in that space.

     Code MN Rule 4626.1070A

   • Not serious Priority 2

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

     The establishment did not have an irreversible registering temperature indicator (such as a suitable thermometer or test strip) available to measure utensil surface temperature in the hot-water mechanical warewashing machine. The MOD was informed that they must provide and use an appropriate thermometer or test strip to manually verify the internal temperature of the dishwasher at least once per shift.

     Code MN Rule 4626.0710B

2. Aug 14, 2025 Routine Score 98
   • Not serious Priority 2

     Have enough handwashing sinks for convenient use by employees.

     The front service station where servers slice breads and add condiments/final touches to the food STILL does not have a handwash sink that's closeby for employees to wash their hands. The managers on duty (MODs) stated they planned for the sink addition and just need a little bit more time to correct this issue. Informed the MODs to ensure they install the handwash sink in that area within a year or discontinue handing food in that space

     Code MN Rule 4626.1070A

   • Not serious Priority 3

     Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.

     Observed the food prep sink was not securely attached to the wall. Also noted plumbing extending from the wall under sinks are not properly sealed around the pipe chases or behind the escutcheon plates. Informed the MODs to ensure they securely attach the sinks to the wall, and properly caulk/seal gaps around pipes chase under the sinks.

     Code MN Rule 4626.0725A

3. Aug 14, 2024 Routine Score 92
   • Not serious Priority 2

     Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

     Access to the bar and one of the kitchen handwash sinks were blocked by items stored either inside or in front of the sinks. This issue was immediately corrected on site

     Code MN Rule 4626.1110AB

   • Not serious Priority 2

     Have enough handwashing sinks for convenient use by employees.

     The front service station where servers slice breads and add condiments/final touches to the food does not have a handwash sink that's closeby for employees to wash their hands. Informed the manager on duty (MOD) to ensure they install a handwash sink in that area within a year or discontinue handing food in that space

     Code MN Rule 4626.1070A

   • Serious Priority 1 Corrected on site

     Discontinue using ice as a food after it's use as a medium for cooling the exterior surfaces of food, packaged food, or cooling coils and tubes of equipment.

     A beverage bottle was observed cooling and stored inside the ice bin holding the ice used in customer beverages. Informed the bartender and manager on duty (MOD) they MUST immediately discontinue the practice and ensure no bottles are cooled or stored inside ice bins holding ice for use in customer beverages. This issue was immediately corrected on site

     Code MN Rule 4626.0260

4. Aug 4, 2023 Follow-Up Score 100

   Result: Complete.

5. Jul 26, 2023 Routine Score 86
   • Not serious Priority 3

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

     The metro shelving within the upright cooler in the service station is soiled with mold like accumulations. Shelves were cleaned during the inspection. Ensure that all non-food contact surfaces are clean and maintained clean.

     Code MN Rule 4626.0840C

   • Serious Priority 1

     Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

     TCS foods such as diced eggs, blue cheese and cooked Brussel sprouts were holding between 45-50 degrees F. Stock times verified. Ensure that all cold TCS foods are held at or below 41 degrees F.

     Code MN Rule 4626.0395A2

   • Not serious Priority 2

     Maintain the identity of the source of shellstock sold or served by retaining the tags or labels for 90 days; using a recordkeeping system that keeps the tags in chronological order; and if shellstock is removed from original tagged or labeled container, the shellstock identification is maintained a

     Oysters holding on ice in the walk-in cooler without the tags stored with them. Chef to find a copy of those tags and include with the container. Ensure that tag is kept with product until sold. Some oyster tags missing from the record keeping. Chef was aware of the issue and most records are being maintained correctly. Ensure that all tags are kept and maintained for at least 90 days.

     Code MN Rule 4626.0220C

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     Two cutting boards were observed heavily soiled. Chef discarded the two cutting boards. Metal berry strainer in the bar is storing clean with buildup of food debris present at the end. Clean and maintain clean all food contact surfaces.

     Code MN Rule 4626.0840A

   • Serious Priority 1

     Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.

     Dish machine behind the bar not dispensing an approved concentration of sanitizer. Chef scheduled service during the inspection. Ensure that the concentration of sanitizer is maintained within an approved range.

     Code MN Rule 4626.0805C1

   • Not serious Priority 2

     Develop written procedures for the raw animal food noncontinuous cooking process and obtain prior approval from the regulatory authority before implementation.

     Facility par cooks chicken breast and has not developed written procedures nor obtained approval from the health department prior to implementation. Sample template is being provided with the report and critical control points reviewed with the chef. Develop written procedures and provide a copy to the inspector.

     Code MN Rule 4626.0349F

   • Not serious Priority 3

     Store in-use food preparation and serving utensils only on clean, sanitized surfaces.

     Ice scoop behind the bar storing with an opened water bottle. Discontinue storing utensils in this manner and instead store in a clean location when not in use.

     Code MN Rule 4626.0275C