Conga Latin Bistro

Year by year

Inspections

1. Jun 18, 2026 Routine Score 96
   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Floor in basement near prep sink needs repair. Tiles beneath three compartment sink upstairs is missing.

     Code MN Rule 4626.1515

   • Serious Priority 1

     Food must not come in contact with equipment and utensil surfaces that are not cleaned and sanitized.

     Dirty dishes stored in upstairs food prep sink. Use the food prep sink for food prep only. Clean and sanitize food prep sink before next use.

     Code MN Rule 4626.0270A

   • Not serious Priority 3

     Protect unpackaged food from environmental sources of contamination during preparation.

     Food thawing in three compartment sink. Use the food prep sink for all food related preparations. Do not use the three compartment sink for food.

     Code MN Rule 4626.0315

   • Not serious Priority 3

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

     Clean interior of beer coolers behind the bar.

     Code MN Rule 4626.0840C

   • 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 chicken wings thawing at room temperature. Chicken wings were still frozen, manager had them moved to a cooler. Thaw as described above.

     Code MN Rule 4626.0380ABC

2. Jun 26, 2025 Follow-Up Score 98
   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Basement floor is deteriorating. Multiple broken tiles beneath food prep sink. Repair.

     Code MN Rule 4626.1515

   • 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.

     There is improvement in date marking however there were still foods without date marking. Examples include: -bags of chicharrons in reach in cooler -previous nights rice in reach in cooler -cooked beans in walk-in cooler

     Code MN Rule 4626.0400A

   • 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.

     Food manager certificate is expired. Obtain a new certificate.

     Code MN Rule 4626.0033A

3. Jun 11, 2025 Routine Score 82
   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Floors in the basement are deteriorating. Repair.

     Code MN Rule 4626.1515

   • Not serious Priority 3

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

     Hand wash sinks missing posters. Provide.

     Code MN Rule 4626.1457

   • Not serious Priority 3

     Remove frozen fish from the reduced oxygen package prior to thawing under refrigeration or immediately after thawing if using the running water method of thawing.

     Observed thawed fish in reduced oxygen packaging. Fish was discarded. Before thawing fish the package must be opened. This violations has be repeated since 2020. A citation will be issued. Ensure that all staff are trained to open the reduced oxygen packaging of fish before thawing.

     Code MN Rule 4626.0380E

   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     Soap was not stocked at at kitchen or bar sinks. Bar sinks were not in use at time of inspection. But kitchen employees were actively preparing food without ability to wash hands. This violation has been repeated every year since 2020. A citation will be issued. Train staff that all hand wash sinks must be stocked with soap before any food prep begins. Soap was stocked per inspector request at kitchen hand wash station.

     Code MN Rule 4626.1440

   • 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

     Disposable towels were not stocked in the kitchen, basement and bar hand wash sinks. Paper towels were stocked at kitchen and basement sinks, as those areas were actively being used. Ensure paper towels are stocked at all handwash station when operating.

     Code MN Rule 4626.1445

   • 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 many prepared foods without date marks. Examples include cooked rice, chicken, vegetables, chicken wings and flan. Date marking is inconsistent. Train all staff to mark the food with the date it is prepared and use or discard within seven days.

     Code MN Rule 4626.0400A

   • Serious Priority 1

     Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.

     Observed foods with date marks beyond 7 days. Examples include: tres leches 5/25, Arroz 6/3, and taco poll 4/30. These were discarded. Train all staff to routinely check date marks for TCS foods and discard when they are older than 7 days. Discussed with staff.

     Code MN Rule 4626.0405A

   • Not serious Priority 3

     Keep clean utensils that are unwrapped in trays and holders with their handles up.

     Observed unwrapped plastic forks and spoons stored with the handles down and the the tines and spoon base up. Instructed staff to store with the handles up so that employees do not touch the part of the utensil that goes into customers mouths.

     Code MN Rule 4626.0965B

   • 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 expanded polystyrene ("styrofoam) takeout containers. These are not approved. Containers must be recyclable or compostable. See the website linked below or contact inspector for guidance. https://www.minneapolismn.gov/business-services/business-assistance/run/food-business-rules/green-to-go/

     Code MCO 204.30A

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Could not locate a test kit for chlorine sanitizer. Provide.

     Code MN Rule 4626.0715

   • Serious Priority 1

     Sanitize food contact surfaces before using and after cleaning.

     Observed dishes being done in the two compartment sink in the basement. There was no sanitizing step. Staff on site said they washed dishes in the basement without sanitizing. Ensure staff are trained to do the dishes in the following order: 1) wash in soapy water 2) rinse in clean water 3) sanitize in an approved sanitizing solution 4) allow to air dry

     Code MN Rule 4626.0900

   • Not serious Priority 3

     Discontinue the use of a food preparation sink for anything other than food preparation.

     Observe dishes done in the two compartment sink in the basement. This sink is only approved for food preparation. Discontinue using this sink for dishwashing.

     Code MN Rule 4626.0780C

   • Not serious Priority 3

     Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean

     Observed baffle of ice machine to contain mold build up. Clean and sanitize.

     Code MN Rule 4626.0845E

   • Not serious Priority 2

     Designate a person in charge and ensure that the person in charge is present in the establishment during all hours of operation.

     There is no person in charge on site. Staff stated there are no managers, only the owner. The owner must designate and train alternate staff to be in charge when they are not there. The person in charge must be trained in all aspects of food safety.

     Code MN Rule 4626.0025

   • 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 CFPM certificate posted on site is expired. Comply with above rule.

     Code MN Rule 4626.0033A

4. Jun 12, 2024 Routine Score 92
   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Floors in the basement are deteriorating. Multiple broken and missing tiles beneath the food preparation and three compartment sink. Repair.

     Code MN Rule 4626.1515

   • Not serious Priority 3

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

     Hand sink in basement by walk-in coolers missing handwashing sign. Provide.

     Code MN Rule 4626.1457

   • Not serious Priority 3

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

     The flat top griddle extends past the hood. Move so that it is beneath the hood.

     Code MN Rule 4626.0690

   • Not serious Priority 3

     Remove frozen fish from the reduced oxygen package prior to thawing under refrigeration or immediately after thawing if using the running water method of thawing.

     Observed salmon and tilapia thawing in reduced oxygen packaging (aka "cryo-vac"). Fish was still frozen upon inspection, instructed staff to open packages. Make sure that staff are trained to remove the fish from this type of packaging before thawing.

     Code MN Rule 4626.0380E

   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     Multiple hand wash sinks did not have soap. The kitchens only hand wash sink did not have soap and cooks were actively preparing food. After multiple attempts soap was stocked per inspector request. Make sure that all hand washing sinks are stocked with soap during all hours of operation.

     Code MN Rule 4626.1440

   • 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

     Multiple hand wash sinks did not have disposable towels or another approved hand drying system. The kitchen hand wash sink was not stocked and staff was actively preparing food. After multiple attempts staff stocked disposable towels per inspector request. Make sure that all hand wash sinks are stocked during all hours of operation.

     Code MN Rule 4626.1445

   • Not serious Priority 3

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

     Observed bags of ice intended for use in cocktails stored on walk-in freezer floor. Do not store food on floor. Bags of ice contain many holes and may become contaminated when stored on floor. Staff moved ice per inspector request.

     Code MN Rule 4626.0300A

   • Not serious Priority 3

     Provide non-food contact surfaces that are free of unnecessary ledges, projections and crevices and are designed and constructed to allow easy cleaning.

     Observed shelving in beer walk-in cooler to be lined with cardboard. Remove cardboard. If shelves must be lined use a material that is non-absorbent and easily cleanable.

     Code MN Rule 4626.0540

   • Serious Priority 1

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

     Observed recently stocked foods in cooler drawers by the fryer to be above 41F. Air temperature of drawers showed to be 46F. During inspection drawer unit temperature decreased to 42F. Instructed staff to monitor food and cooler temperatures. Instructed staff that if food did not reach 41F within an hour to move food to another unit to rapidly cool. Examples include: Chicken @45 and squid @44F

     Code MN Rule 4626.0395A2

5. Aug 21, 2023 Follow-Up Score 100
   • Not serious Priority 3

     Keep the physical facilities in good repair.

     The floors in the basement were deteriorating. Repair.

     Code MN Rule 4626.1515

   • Not serious Priority 3

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

     The hand sink in the basement near the soda syrup and walk-in coolers was missing a handwashing sign. Provide.

     Code MN Rule 4626.1457

   • Not serious Priority 3

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

     Deep clean the floors throughout the upstairs and basement kitchen with dirt and food debris build up.

     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

     Mouse droppings were found in the upstairs near the oven in the corner of the kitchen. Clean.

     Code MN Rule 4626.1565ABD

   • Not serious Priority 3

     Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean

     The interior of the ice machine had mold build up. Clean.

     Code MN Rule 4626.0845E

   • Not serious Priority 3

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

     The flat top griddle extended past the hood. Move so the flat top is completely under the hood.

     Code MN Rule 4626.0690

6. Jun 13, 2023 Routine Score 78
   • 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.

     Styrofoam to go containers were found in the kitchen. Remove. Use compostable or recyclable containers (1,2 or 5 plastics).

     Code MCO 204.30A

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     The floors in the basement kitchen were deteriorating. Repair.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     The facility has a MDH CFPM manager but the certificate was not posted. Post.

     Code MN Rule 4626.0033D

   • Not serious Priority 3

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

     Hand sinks did not hand handwashing signage. Post signage.

     Code MN Rule 4626.1457

   • Not serious Priority 2

     Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

     An irreversible temperature indicator was not provided for measuring high temperature dish machine's maximum hot water rinse temperature. Discussed with person in charge that they need an irreversible thermometer or strips to ensure that dish machine is reaching minimum hot water rinse temperature to sanitize dishes. Provide irreversible temperature indicator to monitor dish machine's hot water sanitizing temperatures.

     Code MN Rule 4626.0710B

   • Not serious Priority 3

     Discontinue storing food preparation or dispensing utensils in a container of water that is not maintained at 135 degrees F (57 degrees C) and not cleaned when empty.

     The facility was storing a large amount of utensils in a container of water. The water was holding at 90 F. discontinue or store the utensils in water that is 135 F or higher.

     Code MN Rule 4626.0275F

   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     The only hand sink in the kitchen was missing soap. Stock with soap. The server station did not have soap. Stock.

     Code MN Rule 4626.1440

   • 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

     No paper toweling was located at the kitchen, server station, or bar hand sink. Stock at all times.

     Code MN Rule 4626.1445

   • Serious Priority 1

     Food workers must wash their hands before starting food preparation tasks.

     The facility did not have handwashing available in the kitchen. Employees must wash hands before engaging in food preparation.

     Code MN Rule 4626.0075A

   • Not serious Priority 3

     Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition

     The lime handheld juicer's paint was badly chipping. Replace. The facility had wood spice mortar/grinder. Remove. Knife blades on the knife holder were observed to be chipping. Knives thrown away.

     Code MN Rule 4626.0450BCDE

   • Serious Priority 1

     Provide a plumbing system that is designed, constructed, installed, and repaired with approved materials, equipment, and devices complying with chapter 4714 and Minnesota Statutes, sections 326B.43 to 326B.49.

     The facility installed an unapproved urinal next to the handwashing sink in the upstairs bathroom. The urinal was connected to the plumbing of the handwashing sink. Remove the unapproved plastic urinal.

     Code MN Rule 4626.1040A

   • Not serious Priority 3

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

     Clean the following areas: -The walls with mold build up behind the dish machine. -The floors in the corners of the kitchen with dirt and droppings build up. -The floors by the soda syrup.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Keep all intake and exhaust air ducts and filters clean.

     The hood baffles hand dust and grease build up. Clean.

     Code MN Rule 4626.1530A

   • Not serious Priority 3

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

     The facility was storing their in use knives in the crack between the cooler and the prep table on the line. Discontinue and store in a clean location.

     Code MN Rule 4626.0275C

   • 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

     Droppings were found throughout the facility. Droppings were also found on the oven. Clean. Send the City of Minneapolis Health Department receipt verification that the facility is being professionally serviced.

     Code MN Rule 4626.1565ABD

   • Not serious Priority 3

     Discontinue the use of a food preparation sink for anything other than food preparation.

     The facility was washing dishes in the prep sink. Discontinue and use 3-compartment sink.

     Code MN Rule 4626.0780C

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     The sink near the basement ice machine was leaking. Repair.

     Code MN Rule 4626.1040B

   • Not serious Priority 3

     Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean

     The interior of the ice machine had mold build up. Dump ice and clean.

     Code MN Rule 4626.0845E

   • Not serious Priority 2

     Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

     The handwashing sink at the basement bar was being used as a dump sink. Discontinue.

     Code MN Rule 4626.1110AB

   • Not serious Priority 3

     Food employees must use a closed beverage container within the food preparation or utensil washing areas.

     Open employee beverages were found in the kitchen. Provide covered containers.

     Code MN Rule 4626.0105B

   • Not serious Priority 3

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

     The griddle extended past the hood. Move the griddle so it is completely under the hood.

     Code MN Rule 4626.0690

   • 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: -Chicken 45 F, rice 55 F and beef 43 F in the 2 door stand up prep cooler. -Chicken 47 F in the drawer unit under the hood. Items discarded. Lower the unit.

     Code MN Rule 4626.0395A2

   • 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 overall amount of violations, there is a lack of active managerial control.

     Code MN Rule 4626.0035DGHIKM