CONGA LATIN BISTRO

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Inspection history

1. Jun 18, 2026

   ✕
   5 violations

   • Keep the physical facilities in good repair.
   • Food must not come in contact with equipment and utensil surfaces that are not cleaned and sanitized.
   • Protect unpackaged food from environmental sources of contamination during preparation.
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • 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

2. Jun 26, 2025

   ✓
   3 violations

   • Keep the physical facilities in good repair.
   • 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.
   • 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.

3. Jun 11, 2025

   ✕
   15 violations

   • Keep the physical facilities in good repair.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • 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.
   • Have hand soap at all handwashing sinks.
   • 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
   • 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.
   • Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
   • Keep clean utensils that are unwrapped in trays and holders with their handles up.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Have a test kit for the type of sanitizer used.
   • Sanitize food contact surfaces before using and after cleaning.
   • Discontinue the use of a food preparation sink for anything other than food preparation.
   • 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
   • Designate a person in charge and ensure that the person in charge is present in the establishment during all hours of operation.
   • 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.

4. Jun 12, 2024

   ✕
   9 violations

   • Keep the physical facilities in good repair.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Have a ventilation hood system that prevents grease or condensation from collecting on walls or ceilings.
   • 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.
   • Have hand soap at all handwashing sinks.
   • 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
   • Store all food: • In a clean, dry location • At least 6 inches above the floor
   • Provide non-food contact surfaces that are free of unnecessary ledges, projections and crevices and are designed and constructed to allow easy cleaning.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

5. Aug 21, 2023

   ✓
   6 violations

   • Keep the physical facilities in good repair.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • 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
   • 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
   • Have a ventilation hood system that prevents grease or condensation from collecting on walls or ceilings.

6. Jun 13, 2023

   ✕
   23 violations

   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Keep the physical facilities in good repair.
   • Post the Certified Food Protection Manager certificate.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
   • 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.
   • Have hand soap at all handwashing sinks.
   • 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
   • Food workers must wash their hands before starting food preparation tasks.
   • Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition
   • 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.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Keep all intake and exhaust air ducts and filters clean.
   • Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • Discontinue the use of a food preparation sink for anything other than food preparation.
   • Keep the plumbing system in good repair.
   • 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
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Food employees must use a closed beverage container within the food preparation or utensil washing areas.
   • Have a ventilation hood system that prevents grease or condensation from collecting on walls or ceilings.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • 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