Cub Foods

Year by year

Inspections

1. Feb 27, 2026 VerRec Score 100

   Result: Complete.

2. Jan 28, 2026 Routine Score 94
   • Not serious Priority 3

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

     Observed floors in bakery soiled, especially under equipment. Clean and maintain.

     Code MN Rule 4626.1520A

   • Not serious Priority 3 Corrected on site

     Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

     Observed wet wiping cloth on counter. Instructed to store wet wiping cloths in sanitizer solution. Corrected on site.

     Code MN Rule 4626.0285B

   • Not serious Priority 3

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

     1. Observed floor mixer base with encrusted food debris. 2.Observed walk-in freezer floor (bakery) soiled. Clean and maintain.

     Code MN Rule 4626.0840C

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     Observed floor mixer soiled with encrusted food debris on underside, near where the mixing attachments install. Clean/sanitize more thoroughly.

     Code MN Rule 4626.0840A

   • Not serious Priority 3

     Provide labeling for bulk, unpackaged food, such as bakery treats prepared on the premises of the food establishment or at another food establishment or a food processing plant that is owned by the same person and is regulated by the food regulatory agency that has jurisdiction.

     Bakery items made on site and displayed in bulk in customer area is missing ingredient list. Include an ingredient list placard for all items. Be sure to list allergens as well.

     Code MN Rule 4626.0435D(3)

   • Serious Priority 1

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

     Observed pies above 41 degrees (see temps above) in bunker refrigerator in customer cooler. Pies seemed to be stacked too high for optimal cold holding. Instructed to relocate pies and discontinue filling too high.

     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.

     1. Dish machine in bakery area kept running and did not finish a cycle after starting it twice. Repair machine. 2. Observed mangled hood baffle in bakery area. Replace.

     Code MN Rule 4626.0735AB

3. Jan 27, 2025 Routine Score 100
   • Not serious Priority 3

     Have a thermometer in the: • Warmest part of mechanically refrigerated units • Coldest part of hot food storage units

     Missing thermometer inside both rotisserie hot hold cases. Provide.

     Code MN Rule 4626.0620A

4. Apr 3, 2023 Follow-Up Score 100
   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Sections of floor covering and base cove throughout much of the deli facility are in poor repair. See routine inspection report from 3/20/2023 for details.

     Code MN Rule 4626.1515

5. Mar 20, 2023 Routine Score 88
   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Sections of floor covering and base cove throughout much of the deli facility is in poor repair - torn, deteriorated, burned, peeled, etc. This continued deterioration is making it difficult to keep the facilities clean and is putting the underlaying structure at risk. When new floor or base cove is to be provided, it is strongly recommended to provide the prospective materials to Minneapolis Environmental Health for review.

     Code MN Rule 4626.1515

   • Serious Priority 1 Corrected on site

     Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)

     Observed gravy on the hot service counter at only 132F, which is below the required temperature of 135F. Gravy had been made that morning, about an hour prior. Gravy was taken of the line for reheating to 165F, before returning to service.

     Code MN Rule 4626.0395A1

   • Serious Priority 1

     Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less

     Observed in the walk in cooler that several trays of rotisserie chicken and large pieces of grilled chicken (both prepared the day prior and cooled overnight) had not fully cooled. Temperatures ranged from 43F to 46F. Person in Charge discarded the improperly cooled chicken to prevent illness by bacterial intoxication. Person in Charge stated that trays of cooling chicken will be put in the blast chiller for faster cooling, beginning immediately.

     Code MN Rule 4626.0385A

   • Not serious Priority 3 Corrected on site

     Include the following information on the food label: 1. common name of the food; 2. ingredient list; 3. quantity; 4. manufacturer name and location; 5. allergen declaration; 6. nutrition label, unless exempt; 7. fish color additives.

     Observed packages of ribs from an offsite approved source for individual sale in the self serve area proper label information. The label had the incorrect address of manufacturer, and lacked ingredient and allergen listing. Person in Charge removed the packages from the sales floor and began developing proper labels.

     Code MN Rule 4626.435B (1-4,6-7)

   • Not serious Priority 2

     Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

     Deli staff were using chicken breading for four hours before discarding. A written plan for using Time as a Public Health Control is required. Find templates for using Time as a Public Health Control on our Checklists page at: https://www2.minneapolismn.gov/business-services/business-assistance/run/food-safety/time-temperature/

     Code MN Rule 4626.0408A

   • Not serious Priority 2 Corrected on site

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

     Observed in the bakery, the hand sink blocked by rolling carts. Employee moved the carts.

     Code MN Rule 4626.1110AB