CAPITAL GRILLE

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Inspection history

1. Aug 14, 2025

   ✓
   2 violations

   • Have enough handwashing sinks for convenient use by employees.
   • Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.

2. Aug 14, 2024

   ✕
   3 violations

   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Have enough handwashing sinks for convenient use by employees.
   • 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.

3. Aug 4, 2023

   –

4. Jul 26, 2023

   ✕
   7 violations

   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • 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 and shellstock is not commingled with shellstock from another container with different tags or labels.
   • Equipment food-contact surfaces and utensils must be clean.
   • 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.
   • Develop written procedures for the raw animal food noncontinuous cooking process and obtain prior approval from the regulatory authority before implementation.
   • Store in-use food preparation and serving utensils only on clean, sanitized surfaces.