MI BELLA COLOMBIA FONDA

6 findings recorded on Oct 2, 2026.

1. Inspector observationItem 4-1A ↗

   Food separation and protection

   (vi)(vii)(viii)Observed unwashed vegetables stored above ready-to-eat open bottles of sauces in the standing reach-in cooler. Observed raw fish stored above cooked shredded chicken and beans in the standing reach-in cooler. Observed raw breaded chicken stored over sauces, cheese, and a container of butter in the prep cooler. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of below, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II)…

   Inspector’s full note

   Inspection item: Inspection item 4-1A

   Code .04(4)(c)1(i)(ii)(iii)(v)

   (vi)(vii)(viii)Observed unwashed vegetables stored above ready-to-eat open bottles of sauces in the standing reach-in cooler. Observed raw fish stored above cooked shredded chicken and beans in the standing reach-in cooler. Observed raw breaded chicken stored over sauces, cheese, and a container of butter in the prep cooler. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of below, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Fruits and vegetables before they are washed; (P) (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: The items were rearranged.

   Official report · Item 4-1A ↗

   Correction status not recorded

2. Inspector observationItem 6-1A ↗

   Cold holding

   Observed cut lettuce, sliced tomatoes, yellow sliced cheese, sliced white cheese, shredded white cheese, prepped (breaded) raw chicken, butter, and cooked ground beef not held at 41°F or below in the prep cooler. See temperature log. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: The lettuce, sliced tomatoes, sliced cheeses, and prepped raw chicken were allowed to cool in the walk-in cooler. The shredded white cheese, cooked ground beef, and butter were discarded.

   Inspector’s full note

   Inspection item: Inspection item 6-1A

   Code .04(6)(f)

   Observed cut lettuce, sliced tomatoes, yellow sliced cheese, sliced white cheese, shredded white cheese, prepped (breaded) raw chicken, butter, and cooked ground beef not held at 41°F or below in the prep cooler. See temperature log. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: The lettuce, sliced tomatoes, sliced cheeses, and prepped raw chicken were allowed to cool in the walk-in cooler. The shredded white cheese, cooked ground beef, and butter were discarded.

   Official report · Item 6-1A ↗

   Correction status not recorded

3. Inspector observationItem 6-1C ↗

   Cooling time and temperature

   Observed baked chicken and shredded chicken cooked the previous night, not cooled to 41°F in the standing reach-in cooler. See temperature log. TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours). Corrective Actions: The food was discarded.

   Inspector’s full note

   Inspection item: Inspection item 6-1C

   Code .04(6)(d)

   Observed baked chicken and shredded chicken cooked the previous night, not cooled to 41°F in the standing reach-in cooler. See temperature log. TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours). Corrective Actions: The food was discarded.

   Official report · Item 6-1C ↗

   Correction status not recorded

Correction status comes from the dated report. Later changes may not be recorded here.