CUB FOODS #1693

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Inspection history

1. Mar 11, 2026

   ✕
   7 violations

   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Remove control valve located on the discharge side of the atmospheric vacuum breaker.
   • 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 a log to record employee illness symptoms. Have it available upon request.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

2. Mar 25, 2025

   ✕
   5 violations

   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
   • Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions
   • Resurface scratched cutting boards. Discard them if they can not be cleaned or resurfaced.
   • Clean non-food contact surfaces of equipment. Keep them clean.

3. Mar 11, 2025

   ✕
   10 violations

   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
   • 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.
   • Use the sanitizer test kit or other device to accurately measure the concentration of the sanitizing solution.
   • Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions
   • Resurface scratched cutting boards. Discard them if they can not be cleaned or resurfaced.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Keep the physical facilities in good repair.
   • Provide wall and ceiling covering materials that are attached to be easily cleanable.
   • Clean non-food contact surfaces of equipment. Keep them clean.

4. Mar 21, 2024

   ✕
   4 violations

   • 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.)
   • Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
   • Have a test kit for the type of sanitizer used.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.

5. Mar 22, 2023

   ✓
   3 violations

   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Keep the plumbing system in good repair.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.