Capitol Cafe

Year by year

Inspections

1. Sep 19, 2025 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

     Observed sani spray bottle at over 200 ppm chlorine. Maintain the ppm at 50-200 ppm. This was discussed and corrected onsite.

     Code MN Rule 4626.1620

2. Aug 29, 2024 Routine Score 92
   • 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 no CFPM employed here. Obtain class info at thr following website: https://www.health.state.mn.us/communities/environment/food/cfpm/index.html

     Code MN Rule 4626.0033A

   • Not serious Priority 2

     Provide sink compartments in the 3 compartment sink large enough to accommodate immersion of the largest equipment and utensils.

     Observred too small of compartments for the large size of the utensils being washed.

     Code MN Rule 4626.0680B

   • Not serious Priority 2

     Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web pa

     Observed expansion of menu and operating at a commissary without a food plan review. Cease this operation of cooking offsite until a food plan review has been submitted.

     Code MN Rule 4626.1720A

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Observed the compartments of 3-comp sink unable to hold water. Obtain plugs or similar to hold water in the sinks

     Code MN Rule 4626.1040B

   • Serious Priority 1

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

     Observed tcs foods cooked one day prior within the reachin at 60F. These foods were tossed. Discussed the need for more refrigeration.

     Code MN Rule 4626.0395A2

3. Aug 23, 2023 Routine Score 94
   • Not serious Priority 3

     Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.

     Observed clean pans and dishes stored adjacent to a handwashing sink exposed to splash. Move drying station or provide a splash guard for handwashing station.

     Code MN Rule 4626.0955A

   • Not serious Priority 2

     Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.

     Observed cooked chicken, tuna, and rice in reach-in cooler without dates. You must date mark all TCS foods that are held for more than 24 hours so they do not exceed 7 days.

     Code MN Rule 4626.0400A

   • Serious Priority 1

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

     Observed food in reach-in cooler holding between 43-44F. Person In Charge was asked to move food around for better air flow.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

     Observed prep cooler not working properly. Ensure that all equipment is in working condition.

     Code MN Rule 4626.0735AB