MI BELLA COLOMBIA BAKERY

3 findings recorded on Aug 21, 2026.

1. Inspector observationItem 6-1B ↗

   Hot holding temperatures

   Various TCS (time/temperature control for safety) foods hot holding at temperatures below 135 deg F stored inside glass hot cabinet. See temperature observations. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: PIC (person in charge) reheated TCS foods to 165 deg F and elected to use time control until unit is fixed.

   Inspector’s full note

   Inspection item: Inspection item 6-1B

   Code .04(6)(f)

   Various TCS (time/temperature control for safety) foods hot holding at temperatures below 135 deg F stored inside glass hot cabinet. See temperature observations. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: PIC (person in charge) reheated TCS foods to 165 deg F and elected to use time control until unit is fixed.

   Official report · Item 6-1B ↗

   Correction status not recorded

2. Inspector observationItem 6-1D ↗

   Time as a public health control

   No start and end stickers posted for the food items intended for time control. When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours: 1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P) 2) the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf) 3) foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P) 4) food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded;…

   Inspector’s full note

   Inspection item: Inspection item 6-1D

   Code .04(6)(i)

   No start and end stickers posted for the food items intended for time control. When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours: 1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P) 2) the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf) 3) foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P) 4) food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P) 5) written procedures for TPHC (including methods of compliance with cooling foods is prepared, cooked, and refrigerated) shall be created in advance, kept in the food service establishment, and made available upon the Health Authorities request. (Pf) Corrective Actions: PIC added appropriate start and discard labels on food products.

   Official report · Item 6-1D ↗

   Correction status not recorded

3. Inspector observationItem 15A ↗

   Equipment design and condition

   Glass hot holding cabinet with ambient air temp of 105 deg F. Ensure unit is repaired by informal date of 8/28/26. 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

   Inspection item: Inspection item 15A

   Code .05(6)(a)

   Glass hot holding cabinet with ambient air temp of 105 deg F. Ensure unit is repaired by informal date of 8/28/26. 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 ↗

   Correction status not recorded

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