Meat Market · Minneapolis, MN

Cub Foods #1693

Name: Cub Foods #1693
Address: 1104 Lagoon Ave, Minneapolis, MN

1104 Lagoon Ave

Last inspected Mar 11, 2026 · View Map ↗ · Compare ↗

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Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.

The full inspection history

3 inspections

Routine

Mar 11, 2026

Complete

Official score: 100 · Understand this area’s scale

3 recorded violations

minorCode MN Rule 4626.1515Facility maintenance

Official wording

Keep the physical facilities in good repair.

Inspector’s notes

Variety of flooring areas in need of repair: Exposed rough concrete under front display cooler. Silicone has been removed from some areas of the metal base coving, in particularly behind the packaging machine and near the walk-in cooler door. Tile near the floor drain by the grinder. Ensure all walls, floors, and ceilings are in good repair. Fix or replace as needed.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

minorCode MN Rule 4626.0735ABEquipment and utensils

Official wording

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

Inspector’s notes

Ice machine drain pan appears to be loose and improperly pitched resulting in continuous pooling water on the floor in front of the ice machine. Repair ice machine as needed to prevent water pooling (leaking) onto the floor.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

minorCode MN Rule 4626.1470ACleaning and sanitizing

Official wording

Have at least 10-foot candles of light intensity at a distance of 30 inches from the floor in: • Walk-in refrigeration units • Dry food storage areas • In other areas while being cleaned

Inspector’s notes

Light bulb in basement walk-in freezer is out resulting in low light in that corner. Replace light bulb.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Minneapolis Health Department, Mar 11, 2026 · Original Source

Routine

Mar 11, 2025

Complete

Official score: 96 · Understand this area’s scale

3 recorded violations

minorCode MN Rule 4626.0840CCleaning and sanitizing

Official wording

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

Inspector’s notes

Honeycomb vents above the meat display coolers were soiled in mold like accumulations. Work order has been placed to replace them. Ensure that non-food contact surfaces are clean and maintained clean.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

criticalCode MN Rule 4626.0805C3Cleaning and sanitizing

Official wording

Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions

Inspector’s notes

Triple sink quat sanitizer measured at 100 ppm. This product has an approved range between 150-400 ppm. Eco-lab has serviced the dispensers back to 300 ppm and the work order has been shared with the inspector. Ensure that all sanitizers are maintained within their approved range.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

minorCode MN Rule 4626.0495Cleaning and sanitizing

Official wording

Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.

Inspector’s notes

Floor racks were lined with used cardboard which is not able to be cleaned and presents a pest harborage opportunity. Remove cardboard liners from the racks.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Minneapolis Health Department, Mar 11, 2025 · Original Source

Routine

Mar 28, 2024

Complete

Official score: 92 · Understand this area’s scale

2 recorded violations

criticalCode MN Rule 4626.0395A2Food temperature

Official wording

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

Inspector’s notes

One of the cold display bunkers in the front was unable to hold cold TCS foods such as raw salmon below 41 degrees F. Foods found above 41 degrees F were discarded during the inspection. Ensure that all cold TCS foods are being held at or below 41 degrees F.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

criticalCode MN Rule 4626.0040COther

Official wording

Keep a log to record employee illness symptoms. Have it available upon request.

Inspector’s notes

There is not an employee illness log being maintained with complete required information within the facility. Employee health reporting and recording was reviewed during the inspection and a sample log is being provided with this report. Ensure that all required employee health information is being recorded and all persons in charge have access to the log and know how to use it.