MI BELLA COLOMBIA

tartar sauce made with cooked eggs, in-house garlic butter made with raw garlic, cooked beans, and in-house postres were holding between 45°F and 47°F in the preparation cooler across from the grill and in the cooler in the bar area. The foods were prepared yesterday. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: The foods were discarded.

empanadas were holding at 126°F in the warmer at the front counter since 8:30 AM. Temperature was taken at 9:19 AM. Deditos de guava were holding at 119°F in the warmer. Temperature was taken at 9:20 AM. Chicken arepas were holding at 110°F since 8:00 AM. Temperature was taken at 9:20 AM. Deditos with cheese were holding at 124°F at 9:27 AM, and beef papa rellena was holding at 115°F since 8:00 AM. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: The foods were reheated between 170°F and 187°F.

cooler across from the grill is at 45°F. Note: Ice is present on the back wall of the cooler across from the grill. Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under subsections .05(1) and .05(2) or shall be discarded. (C) Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.

hot-water demand is 76,000 BTUs, while the existing water heater supplies only 40,000 BTUs. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. (Pf)

walls are present in the bar area. Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be:

1. Smooth, durable, and easily cleanable for areas where food service establishment operations are conducted; (C)
2. Closely woven and easily cleanable carpet for areas where food service eshlisbment operations are conducted; and
3. Nonabsorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms, mobile food service unit servicing areas, and areas subject to flushing or spray cleaning methods. (C)

3-1A: .04(2)(a)Arepas offered for service did not have a distributor name available; the manager could not recall it, and it was not listed on the invoice. The distributor for the packaged desserts (Shalom GA Distribuidoras) could not be located as having a license with the Department of Agriculture. All associated food items have been placed on hold. Food shall be obtained from sources that comply with law. (P)

5-1A: .04(5)(d)Beef patties were partially cooked and then cooled for later cook-to-order service without written procedures approved and reviewed by our office. Raw animal foods that are cooked using a non-continuous cooking process shall be:

1. Subject to an initial heating process that is no longer than sixty minutes in duration; (P)
2. Immediately after initial heating, cooled according to the time and temperature parameters for cooked time/temperature control for safety food; (P)
3. After cooling, held frozen or cold, as specified for time/temperature control for safety food; (P)
4. Prior to sale or service, cooked using a process that heats all parts of the food to the minimum cook temperature; and (P)
5. Prepared and stored according to written procedures approved by the Health Authority. (Pf) Corrective Actions: The manager chose to discard the beef.

17C: .07(2)(a)The painted walls are peeling in the preparation area, storage area, restroom, and mop sink room. Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. (C)

5-2: .04(7)(e)Steak that is not considered an intact cut was cooked to internal temperature of 146°F without the required disclosure on the menu. If an animal food is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in a ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective means. The disclosure and reminder statements (including linking asterisking) shall be worded in legible type in all capital letters and no smaller than size font #8, or if displayed on a menu board shall be printed no smaller than the smallest lettering used for a menu item. (Pf) Corrective Actions: The steak was heated to 182°F.

6-1B: .04(6)(f)Empanadas and beans were holding at 130°F and 127°F. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: The beans were reheated to 165°F and the empanada was discarded.

6-1D: .04(6)(i)Potatoes were held under time as a public health control without the required written procedures, and the containers were not labeled to indicate the initial time or discard time. 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: Procedures were created for the potatoes, and the unlabeled containers were discarded.

12A: .04(4)(t)A splash guard is not installed between the handwashing sinks and the adjacent preparation tables in both the bar and kitchen areas. During preparation, unpackaged food shall be protected from environmental sources of contamination. (C)

16A: .06(1)(g),(h)The hot-water demand is 76,000 BTUs, while the existing water heater supplies only 40,000 BTUs. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. (Pf)

17C: .07(2)(c)The coved base is missing in the bar area and dry storage area. The floors in food service establishments in which water flush cleaning methods are used shall be provided with drains and be graded to drain, and the floor and wall junctures shall be coved and sealed. (C)

17C: .07(1)(a)Wood walls are present in the bar area. Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be:

1. Smooth, durable, and easily cleanable for areas where food service establishment operations are conducted; (C)
2. Closely woven and easily cleanable carpet for areas where food service eshlisbment operations are conducted; and
3. Nonabsorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms, mobile food service unit servicing areas, and areas subject to flushing or spray cleaning methods. (C)

17C: .07(1)(a)A cement floor is present underneath the cooler in the dry-storage area. Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be:

1. Smooth, durable, and easily cleanable for areas where food service establishment operations are conducted; (C)
2. Closely woven and easily cleanable carpet for areas where food service eshlisbment operations are conducted; and
3. Nonabsorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms, mobile food service unit servicing areas, and areas subject to flushing or spray cleaning methods. (C)

6-1D: .04(6)(i)Observed several time/temperature as a safety control (TCS) foods being placed on time control without being listed on procedures or labeled with start and discard time. When using 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; (P)
2. the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
3. foods not consumed before the discard time shall be discarded; (P)
4. when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P)
5. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
6. written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf) Corrective Actions: All items were added to time control procedures and labeled with start and discard time.

10D: .04(4)(d)Observed several food containers without a label to easily identify food items. (ex. rice, sugar, flour, seasoning, sauces) Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: All items were labeled with names.

12A: .04(4)(q)Observed pans of food being stored directly on ground. Food shall be protected from contamination by storing the food:

1. in a clean dry location; (C)
2. where it is not exposed to splash, dust, or other contamination; (C) and
3. at least 6 inches (15 cm) above the floor. (C) Corrective Actions: All food was placed on shelving at least 6inches above ground.

14A: .04(4)(k)Observed bowls without handles being stored in direct contact with food. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: All bowls were removed.

6-2: .04(6)(g)Observed cooked foods (shreeded chicken, shreeded beef, potatoes) in the reach in freezer without date mark label of preparation that were made serveral days ago. // Refrigerated, ready-to-eat time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be used/discarded for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: Foods were labeled with date of preparation. //