A Minneapolis restaurant owner agreed to fix problems after city inspectors repeatedly identified health violations, according to a document made public by the city this month. Eight inspections at El Pollo Loco De Los Santos, 331 Lake St. E., since August 2007 racked up numerous violations. Food was kept at improper temperatures, obtained from an unapproved source and grilled indoors without approved ventilation. Chicken was thawed on the floor. The restaurant also was cited for failing to stock soap and towels and for having no hot water. Altogether, the restaurant was fined $4,000. The restaurant's owner, Angel De Los Santos Garcia, agreed in May to train employees in food safety, pay for quarterly inspections for one year, have a certified food manager on site at any time food is present and repair and clean the entire building and its equipment. If he doesn't comply with the entire agreement he faces loss of his license. The restaurant is not affiliated with El Pollo Loco, a national fast-food company with 400 outlets in 13 states, according to company spokeswoman Julie Weeks. The agreement with the city listed the following violations of health code: August 26, 2007: $200 citation for improper food temperatures and ware washing. March 4, 2008: $1,000 in citations for no soap, fingernail brush, towels, no hot water and cooking with a charcoal grill in the kitchen without approval from plan review. May 11, 2008: Orders for no test strips. September 14, 2008: Orders for chicken held at improper temperatures. June 5, 2009: Orders for cleaners stored over sodas in storage room, no paper towels in women's restroom, need covered trash cans in toilet rooms, need self closing doors on the men's bathroom, need toilet paper holder in men's bathroom and need light shields in kitchen. September 13, 2009: Orders for chicken held at improper temperatures. November 12, 2009: $1,600 for obtaining food from an unapproved source. November 30, 2009: $1,200 for chicken being thawed on the floor and obtaining food from an unapproved food source. Read the full report here.