HUFAN RESTAURANT AND DELI

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Inspection history

1. Sep 15, 2026

   ✓
   5 violations

   • Keep non-food contact equipment surfaces clean.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • 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.
   • Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
   • Have a ventilation hood system that prevents grease or condensation from collecting on walls or ceilings.

2. Aug 28, 2025

   ✓
   7 violations

   • Keep non-food contact equipment surfaces clean.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils
   • 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.
   • Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
   • Have a ventilation hood system that prevents grease or condensation from collecting on walls or ceilings.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.

3. Aug 27, 2024

   ✕
   6 violations

   • The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.
   • Keep non-food contact equipment surfaces clean.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils
   • 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.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

4. Sep 14, 2023

   ✓
   6 violations

   • The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.
   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • Keep non-food contact equipment surfaces clean.
   • Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils

5. Aug 31, 2023

   ✕
   13 violations

   • The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • Keep non-food contact equipment surfaces clean.
   • Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • 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.)
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils
   • Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process