Cub Foods #6692

Year by year

Inspections

1. Jan 5, 2026 Routine Score 96
   • Not serious Priority 3

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

     Observed metal table at the dishwash area pulled out. Repair and install.

     Code MN Rule 4626.0735AB

   • Serious Priority 1

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

     Observed broccoli salad (43*F) at the cold display unit reading above 41*F at the time of the inspection. Per the PIC, salad was recently made and will be stored in a blast chill to cool it down faster. Maintain cold food at 41*F or below.

     Code MN Rule 4626.0395A2

2. Dec 2, 2024 Routine Score 98
   • Not serious Priority 2

     Maintain the temperature at the manifold of the hot water sanitizing rinse at a maximum temperature of 194 degrees F (90 degrees C) and no less than 165 degrees F (74 degrees C) for a single tank, stationary rack, single temperature machine or 180 degrees F (82 degrees C) for all other machines.

     Hot sanitizing dish machine located in the deli kitchen observed with a utensil surface temperature of 131*F. Maintain the equipment with at least an utensil temperature of 160*F. The PIC and staff has been informed to discontinue using the equipment until it is serviced and properly working. In the meantime, use the compartment sink to wash, rinse, and sanitize dishes.

     Code MN Rule 4626.0795A

3. Nov 7, 2023 Routine Score 100
   • Not serious Priority 3

     Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

     PE lined hot beverage cups and #6 cup lids observed in use in the facility. Note: For approved ones. please see the Green-to-Go flyer sent with the report.

     Code MCO 204.30A

   • Not serious Priority 3

     Keep non-food contact equipment surfaces clean.

     Black mold growth observed at wall-3 Compartment sink juncture. Note: Clean.

     Code MN Rule 4626.0855

   • Not serious Priority 3

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

     Black mold growth observed at wall-3 Compartment sink juncture. Note: Clean.

     Code MN Rule 4626.1520A