MI BELLA COLOMBIA FONDA scored 78; newer inspection records 85

1. 01

   Food separation and protection

   Item 4-1A ↗

   (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 +

   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 ↗
   No correction or repeat marker recorded.
2. 02

   Cold holding

   Item 6-1A ↗

   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 +

   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 ↗
   No correction or repeat marker recorded.
3. 03

   Cooling time and temperature

   Item 6-1C ↗

   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 +

   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 ↗
   No correction or repeat marker recorded.
4. 04

   Cooling methods and equipment

   Item 11A ↗

   Observed a plastic container of chicken cooked the previous night, covered in foil, and a large plastic container of cooked shredded chicken covered with foil at the bottom of the standing reach-in cooler. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: The person in charge was…

   Inspector’s full note +

   Code .04(6)(e)

   Observed a plastic container of chicken cooked the previous night, covered in foil, and a large plastic container of cooked shredded chicken covered with foil at the bottom of the standing reach-in cooler. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: The person in charge was educated on the proper methods for cooling.

   Official report · Item 11A ↗
   No correction or repeat marker recorded.
5. 05

   Thawing methods

   Item 11C ↗

   Observed 2 plastic containers of beef thawing in standing water on a prep table in the kitchen. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or less; 2) completely submerged in running water with the temperature of the water at 70°F or less, has sufficient flow to agitate and float off loose particles in an overflow, and that no part of the food exceeds 41°F; 3) as a part of the cooking process. (C) Corrective Actions: The person in charge was educated on the proper thawing methods, and the meat was moved to the walk-in cooler to continue thawing.

   Inspector’s full note +

   Code .04(6)(c)

   Observed 2 plastic containers of beef thawing in standing water on a prep table in the kitchen. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or less; 2) completely submerged in running water with the temperature of the water at 70°F or less, has sufficient flow to agitate and float off loose particles in an overflow, and that no part of the food exceeds 41°F; 3) as a part of the cooking process. (C) Corrective Actions: The person in charge was educated on the proper thawing methods, and the meat was moved to the walk-in cooler to continue thawing.

   Official report · Item 11C ↗
   No correction or repeat marker recorded.
6. 06

   Equipment design and condition

   Item 15A ↗

   The open-top prep cooler was holding a temperature higher than 41°F during the inspection. See temperature log. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)

   Inspector’s full note +

   Code .05(6)(a)

   The open-top prep cooler was holding a temperature higher than 41°F during the inspection. See temperature log. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)

   Official report · Item 15A ↗
   No correction or repeat marker recorded.

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.