Hufan Restaurant And Deli

Year by year

Inspections

1. Sep 15, 2026 Routine Score 96
   • Not serious Priority 3

     Keep non-food contact equipment surfaces clean.

     Observed non-food-contact surfaces in the kitchen area soiled with old food buildup and grease. Clean the following equipment: lids and doors of coolers, inside of coolers (racks and inner walls), food prep equipment, and grease buildup from the hood canopy.

     Code MN Rule 4626.0855

   • Not serious Priority 3

     Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

     Observed Styrofoam and black plastic containers being used on-site. Per the Green To Go Ordinance, Styrofoam and black plastic containers are not allowed. All to-go containers must be either reusable, recyclable, or compostable. We documented this violation and discussed it during previous inspections. A citation has been issued.

     Code MCO 204.30A

   • Not serious Priority 2

     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.

     Observed TCS foods such as rice, ground beef, and other cooked items without proper date marking. All TCS food items must be date-marked if held for more than 24 hours so they do not exceed 7 days.

     Code MN Rule 4626.0400A

   • Not serious Priority 2 Corrected on site

     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

     Observed paper towels missing at the handwashing station near the cookline. All handwashing stations must be supplied with paper towels at all times. Paper towels were provided at the time of inspection.

     Code MN Rule 4626.1445

   • Not serious Priority 3

     Have a ventilation hood system that prevents grease or condensation from collecting on walls or ceilings.

     Observed grease dripping from the hood system. Grease is building up and dripping into the cooking equipment. Clean hood baffles.

     Code MN Rule 4626.0690

2. Aug 28, 2025 Routine Score 94
   • Not serious Priority 3

     Keep non-food contact equipment surfaces clean.

     Observed non-food contact surfaces to be heavily soiled with a buildup of food debris or grease. Clean the following equipment: - Lids and doors of coolers - Equipment such the outside surface of the rice cooker and all cooking equipment around cookline - Clean grease build-up from hood canopy Maintain and clean all non-food contact surfaces frequently to prevent food and grease build-up.

     Code MN Rule 4626.0855

   • Not serious Priority 3

     Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

     Observed Styrofoam to-go containers being used on-site. Per the City of Minneapolis Green To Go ordinance, all to-go containers must be either reusable, recyclable, or compostable. Citation will be issued if Styrofoam containers continue to be used.

     Code MCO 204.30A

   • Not serious Priority 2

     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

     Observed an overall lack of active managerial control. Multiple issues are repeat violations not being addressed by the Person In Charge. Corrective actions must be taken.

     Code MN Rule 4626.0035DGHIKM

   • Not serious Priority 2

     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.

     Observed a few TCS food items such as cooked chicken and spaghetti without proper datemarking. All TCS food items must be date marked if held for more than 24 hours so they do not exceed 7 days.

     Code MN Rule 4626.0400A

   • Not serious Priority 2 Corrected on site

     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

     Observed no paper towels in the only handwashing station near cookline. All handwashing stations must be properly supplied with paper towels at all times. Corrected on-site.

     Code MN Rule 4626.1445

   • Not serious Priority 3

     Have a ventilation hood system that prevents grease or condensation from collecting on walls or ceilings.

     Observed grease dripping from the hood. Clean hood baffles.

     Code MN Rule 4626.0690

   • Not serious Priority 3

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

     Observed kitchen space to be visibly dirty. There is an accumulation of food debris and mouse droppings along floors of the kitchen. Clean and sanitize areas indicated during your routine inspection and develop a cleaning schedule.

     Code MN Rule 4626.1520A

3. Aug 27, 2024 Routine Score 92
   • Not serious Priority 3

     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.

     Observed no Certified Food Protection Manager certificate on-site. Ensure that at least one full-time staff member holds a State of MN-issued CFPM certificate and post copy as requested.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Keep non-food contact equipment surfaces clean.

     1. Observed hood canopy extremely soiled with grease build-up. 2. Observed grease and food build-up in cooking equipment. 3. Observed door of reach-in coolers to be dirty. Maintain and clean all non-food contact surfaces frequently to prevent build-up.

     Code MN Rule 4626.0855

   • Not serious Priority 3

     Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

     Observed Styrofoam to-go containers being used on-site. Comply with the Green To Go ordinance. More information has been provided with the report.

     Code MCO 204.30A

   • Not serious Priority 2

     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

     Observed an overall lack of active managerial control. There are multiple issues not being addressed such as: - Keeping cooking equipment clean and in good repair - Prevention of contamination - Keeping and maintaining facility clean - Green To Go ordinance

     Code MN Rule 4626.0035DGHIKM

   • Not serious Priority 2

     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.

     Observed no form of datemarking being used on-site. You must date mark all TCS foods that are held for more than 24 hours so they do not exceed 7 days.

     Code MN Rule 4626.0400A

   • Serious Priority 1

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

     Observed TCS food in prep coolers such as cut tomatoes, sambusas, and cooked chicken holding between 43-55 F. Make sure all TCS foods are kept at or below 41F.

     Code MN Rule 4626.0395A2

4. Sep 14, 2023 Follow-Up Score 96
   • Not serious Priority 3

     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.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests

     Code MN Rule 4626.1565ABD

   • Not serious Priority 3

     Keep non-food contact equipment surfaces clean.

     Code MN Rule 4626.0855

   • Not serious Priority 2

     Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.

     Code MN Rule 4626.0515

   • Not serious Priority 3

     Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

     Code MCO 204.30A

   • Not serious Priority 2

     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

     Code MN Rule 4626.0035DGHIKM

5. Aug 31, 2023 Routine Score 88
   • Not serious Priority 3

     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.

     The operator did not provide MN food protection manager certification. Discussed certification process with the operator.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

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

     Observed dust, dirt, food, and other debris on the floor throughout the facility, on the floor under equipment and counter.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests

     Observed mouse droppings on the floor under equipment and counters.

     Code MN Rule 4626.1565ABD

   • Not serious Priority 3

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

     Observed multiple wet wiping cloths on the prep tables and counters.

     Code MN Rule 4626.0285B

   • Not serious Priority 3

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

     Registered the temperature of the door cooler located in the front at 46*F. Adjust or replace the cooler to maintain TCS foods at 41*F or below.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Store in-use food preparation and serving utensils only on clean, sanitized surfaces.

     Observed spoon stored on grill counter and thongs hanging from stove handle.

     Code MN Rule 4626.0275C

   • Not serious Priority 3

     Keep non-food contact equipment surfaces clean.

     Observed excessive grease, food debris, deposits, or accumulations on external surfaces of cooking equipment and storing containers. Discussed cleaning and sanitation with the operator.

     Code MN Rule 4626.0855

   • Not serious Priority 2

     Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.

     Observed multiple broken or chipped storing containers and lids. Discussed cleaning and sanitation with operator.

     Code MN Rule 4626.0515

   • Serious Priority 1

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

     Registered the temperature of rice at 46*F, eggs at 46*F and milk at 46*F. Operator discarded products. Discussed cold holding and equipment maintenance with operator.

     Code MN Rule 4626.0395A2

   • Serious Priority 1

     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.)

     Registered the temperature of goat food at 114*F on stove top. Soup was reheated to 165*F at the time of inspection and placed on steam unit. Discussed proper temperatures and hot holding with operator.

     Code MN Rule 4626.0395A1

   • Not serious Priority 3

     Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

     Operator using Styrofoam as to go containers. He showed a short stock of acceptable containers but still using Styrofoam. Discussed ordinance with operator.

     Code MCO 204.30A

   • Not serious Priority 2

     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

     Due to the number of violations in this inspection visit, is evident that there is a lack of managerial control. Discussed active managerial control with operator.

     Code MN Rule 4626.0035DGHIKM

   • Not serious Priority 3

     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

     Observed frozen salmon and frozen cooked food thawing a room temperature. Discussed proper thawing with operator.

     Code MN Rule 4626.0380ABC