Mr Santana

Year by year

Inspections

1. Jun 10, 2026 Routine Score 96
   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Ceiling tiles in dish washing area are missing. Replace.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Observed: -Plumbing leaking beneath hand sink by 3 comp sink -Plumbing leaking from ceiling above 3 comp sink Repair leaking plumbing.

     Code MN Rule 4626.1040B

   • 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 #6 black coffee lids. Observed expanded polystyrene coffee cups (aka "Styrofoam"). These are not recyclable. See our website linked below for approved containers. Contact inspector with any questions. Green To Go Flyers - City of Minneapolis

     Code MCO 204.30A

   • Not serious Priority 3

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

     Floors and walls, especially in dish washing area, need through cleaning.

     Code MN Rule 4626.1520A

   • Serious Priority 1

     Backflow prevention devices must be installed in accordance with chapter 4714.

     There is no atmospheric vacuum breaker installed on the utility sink. Provide.

     Code MN Rule 4626.1085A

2. Jun 12, 2025 Routine Score 94
   • Not serious Priority 3

     Keep the physical facilities in good repair.

     A significant amount of floor tiles are missing and/or damaged by the three compartment sink. Repair within 6 months or a citation may be issued.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Plumbing beneath hand sink is leaking. When the faucet of hand sink is run it backs up in the food prep sink. The faucet of the mop sink is a broken installation and not approved by plumbing code. A permit for the repair will be required. Repair.

     Code MN Rule 4626.1040B

   • Not serious Priority 3

     Discontinue operating the ventilation system with the filters removed.

     Filters have been removed from hood vent to accommodate the vent pipe from the wood fire oven. Ensure all that all the required filters are in place. Discussed with owner.

     Code MN Rule 4626.1475D

   • Not serious Priority 2

     Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web pa

     A woodfire pizza oven has been installed without submitting plans to the health department. Owner stated the oven is not yet in use and there are no pizzas on the menu. Plans must be submitted and approved before use. Plan review contact information provided with report.

     Code MN Rule 4626.1720A

   • Serious Priority 1

     Contain rodent bait in a covered, tamper-resistant bait station.

     Observed mouse bait strewn about the floor. Bait can only be within a covered tamper resistant bait station. Discussed with owner.

     Code MN Rule 4626.1650

3. Jun 27, 2024 Follow-Up Score 100
   • 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.

     Comply with above rule.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

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

     Fryer and Flat top extend beyond hood. For the ventilation system to work properly all equipment must be beneath the hood.

     Code MN Rule 4626.0690

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     A significant amount of floor tiles are missing and/or damaged by the three compartment sink. There is water build-up beneath the walk-in cooler. Repair.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     The faucet at the mop sink is a broken installation and not approved by plumbing code. Repair in compliance with plumbing code. A permit for the repair will be needed.

     Code MN Rule 4626.1040B

4. Jun 13, 2024 Routine Score 76
   • Not serious Priority 3

     Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

     Post sign or poster at all handwashing sinks to inform employees to wash their hands. Signs can be found at the link below or you may provide your own. https://www.health.state.mn.us/people/handhygiene/materials.html

     Code MN Rule 4626.1457

   • 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.

     Repeat. There is no evidence of a Certified Food Protection Manager on site. Certificate posted expired four years ago. Comply with above rule.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

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

     Not observed at this inspection, will be reviewed during follow-up inspection. Previous report states that the flat top and fryer extend past the hood.

     Code MN Rule 4626.0690

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     A significant section of floor tiles are missing and/or damaged by three compartment sink. Repair. There is water build-up beneath the walk-in freezer in the basement. Determine how water is getting into the basement and repair

     Code MN Rule 4626.1515

   • Not serious Priority 2

     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

     Towels were not stocked at kitchen hand wash sink. Towels stocked per inspector request. Towels not stocked at hand wash sink by three compartment sink. Ensure towels are stocked at all hand wash sink during all hours of operation.

     Code MN Rule 4626.1445

   • Not serious Priority 3

     Provide permanently mounted temperature measuring device for cold or hot holding equipment used for TCS food.

     There is no thermometer in the walk-in cooler. Provide.

     Code MN Rule 4626.0620B

   • Not serious Priority 3

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

     Hand washing sinks contain build up. Clean and maintain a cleaning schedules that prevents accumulations.

     Code MN Rule 4626.0840C

   • Serious Priority 1

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

     Foods in the walk-in cooler measured 59-60F. Due to the consistent temperature of all the food products the walk-in cooler had likely not been functioning for at least 24 hours or more. Examples include: tzatziki @59F & ground beef @ 60F Foods in the large prep cooler measured 54-56F. Examples include: Cut tomato @ 56F & chicken @ 54F. All TCS foods were removed from coolers, photographed and ordered for discard. Maintain all TCS foods at 41F or below.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     The faucet at the mop sink is a broken installation and not approved by plumbing code. Repair in compliance with plumbing code. A permit for the repair will need to be obtained.

     Code MN Rule 4626.1040B

   • Serious Priority 1

     Sanitize food contact surfaces before using and after cleaning.

     Per conversation dishwashing is two steps: soap and sanitizer mixed together and then rinse. This is not an effective method as soap and sanitizer counter act each other. Provided instruction on how to wash, rinse and sanitize. Test kit on site. Provided wash, rinse and sanitizer stickers for the three compartment sink. Ensure all staff are trained to do dishes in the following order: 1) wash in soapy water 2) rinse in clean water 3) soak in sanitizer solution 4) allow to air dry

     Code MN Rule 4626.0900

   • Not serious Priority 3

     Clean the warewashing machine; compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, raw foods, or wiping cloths; drainboards or equipment used for drainboards, before use and as often as necessary throughout the day to prevent contamination of equipme

     Three compartment sink contains grime build-up. Clean and maintain a cleaning schedule that prevents accumulations.

     Code MN Rule 4626.0750

   • Not serious Priority 3

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

     No coolers contained thermometers. Provide.

     Code MN Rule 4626.0620A

   • Not serious Priority 3

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

     All food in the walk-in cooler measured 59-60F. Most foods in the large prep cooler measured 54-56F. These units are not functioning properly. Repair.

     Code MN Rule 4626.0735AB

   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     There was no soap stocked at hand washing sink by the three compartment sink. Provide.

     Code MN Rule 4626.1440

   • 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

     There was no person in charge present during inspection. Due to the violations outlined in this report there inspector believes there is an overall lack of managerial control. Ensure that there is a person in charge at all times, that all staff are trained in food safety and that management confirms that work is being done.

     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.

     Foods are not date marked. Example includes sliced tomatoes and lettuces and cooked gyro meat. Once prepared food must be marked with preparation date and used or discarded within 7 days.

     Code MN Rule 4626.0400A

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     Observed gyro meat cooling in a deep container in the prep cooler. Gyro meat should be cooled with a food depth no greater than 2 inches and in the walk-in cooler. Prep coolers are not designed to cool foods.

     Code MN Rule 4626.0390A

   • Not serious Priority 2

     While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

     Observed gyro meat cooling tightly covered in plastic wrap. Covering containers during cooling makes the cooling process drastically slower. Comply with above rule.

     Code MN Rule 4626.0390B

   • Not serious Priority 3

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

     Observed wet wiping cloths on counters through out facility. Once wet wiping clothes must stored in sanitizing solution when not actively being used.

     Code MN Rule 4626.0285B

   • Serious Priority 1

     Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in

     Observed food employees changing gloves without washing hands. Comply with above rule. Handwashing discussed with employee.

     Code MN Rule 4626.0075B-J

5. Jun 14, 2023 Routine Score 94
   • Not serious Priority 3

     Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

     The bathrooms were missing employee handwashing signs. Post.

     Code MN Rule 4626.1457

   • 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 facility did not have a current Minnesota Department of Health certified food protection manager on-site. The certificate was expired. To obtain a new MDH CFPM go to the following website: https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html

     Code MN Rule 4626.0033A

   • Not serious Priority 3

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

     The fryer and flat top were observed to be located way past the hood. Move the equipment back to be more under the hood.

     Code MN Rule 4626.0690

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     The tiles in the back kitchen area were badly damaged and loose. Repair. The bathrooms were unfinished. Walls needed to be painted and fan needed to be covered. There was water build up in the basement. Ensure no water is entering the building from the exterior.

     Code MN Rule 4626.1515

   • 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.

     The facility had plastic (PE lined) cups. Provide recyclable or compostable cups.

     Code MCO 204.30A

   • Not serious Priority 2

     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

     The kitchen and bathroom hand sinks were missing paper toweling. Stock.

     Code MN Rule 4626.1445

   • Not serious Priority 3

     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.

     The facility was packaging spinach pies, garlic sauce, dressing, hummus and grape leaves without a proper label. The following information is required: business name, business address, product name, and complete ingredient list in descending order or net weight and content.

     Code MN Rule 4626.435B (1-4,6-7)

   • Not serious Priority 3

     Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.

     Boxes of single service cups and containers were stored directly on the floor. Store 6 inches off the floor.

     Code MN Rule 4626.0955A

   • Not serious Priority 3

     Provide permanently mounted temperature measuring device for cold or hot holding equipment used for TCS food.

     A thermometer was missing in the walk-in cooler. Provide.

     Code MN Rule 4626.0620B

   • Not serious Priority 3

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

     The floors in the walk-in cooler had dirt build up. Clean.

     Code MN Rule 4626.0840C

   • Not serious Priority 3

     Store all food: • In a clean, dry location • At least 6 inches above the floor

     Food was stored directly on the floor of the walk-in freezer in the basement. Repair.

     Code MN Rule 4626.0300A

   • Serious Priority 1

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

     The following items were measured above 41 F: -Tzatziki 54 F in the prep cooler. Discarded -Chicken 44 in the prep cooler. -Beef 45 F in the prep cooler. -Ranch 55 in condiment cooler. Discarded. -Burgers 47 F in the walk in cooler. Discarded. Lower the units and monitor. If refrigeration do not maintain temperature of 41 F or below get the units serviced.

     Code MN Rule 4626.0395A2