CUB FOODS

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Inspection history

1. Feb 27, 2026

   –

2. Jan 28, 2026

   ✕
   7 violations

   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Equipment food-contact surfaces and utensils must be clean.
   • 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.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

3. Jan 27, 2025

   ✓
   1 violation

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

4. Apr 3, 2023

   ✓
   1 violation

   • Keep the physical facilities in good repair.

5. Mar 20, 2023

   ✕
   6 violations

   • Keep the physical facilities in good repair.
   • 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.)
   • 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
   • 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.
   • Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.