MI BELLA COLOMBIA BAKERY

18: .07(2)(m)Rear door propped open at start of inspection. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

1. filling or closing holes and other gaps along floors, walls, and ceilings; (C)
2. closed, tight-fitting windows; (C) and
3. solid self-closing, tight-fitting doors. (C) Corrective Actions: PIC (person in charge) close door.

6-1A: .04(6)(f)Various TCS (time/temperature control for safety) foods cold held at temperatures above 41 deg F. See temperature observations. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: PIC discarded all out of compliance TCS foods cold held inside reach in cooler.

6-1B: .04(6)(f)Various TCS foods hot holding inside display warmer with temperatures below 135 deg F. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: PIC relocated TCS foods inside warmer to oven to rapidly reheat. PIC adjusted warmer to higher temperatures.

14B: .05(10)(e) 1,2,4Single service napkins and to go cups stored on floor under the front counter. Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: 1) in a clean, dry location; (C) 2) where they are not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches above the floor. (C) Corrective Actions: PIC relocated mentioned items to shelf to meet 6" clearance.

15A: .05(6)(a)Reach in cooler unable to maintain 41 deg F and is in disrepair. Do not use unit to store TCS foods until repaired. Ensure unit repaired by 9/5/2025. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)

18: .07(2)(m)Rear door propped open at start of inspection. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

1. filling or closing holes and other gaps along floors, walls, and ceilings; (C)
2. closed, tight-fitting windows; (C) and
3. solid self-closing, tight-fitting doors. (C) Corrective Actions: PIC closed rear door.

6-1D: .04(6)(i)Products on time control with stickers not updated to reflect new time. Currently facility had time indicators 8am-12pm. Procedure on file. 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: PIC (Person in charge) informed inspector that the products are new and the cook had forgotten to switch out the time indicators. PIC replaced stickers to accurately reflect start and end times.

2-2A: .03(2)(m)Facility was unable to provide in a verifiable manner that 3 employees present during today's inspection are aware of their responsibility to report foodborne illnesses.// Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: Employee health agreements were signed during the inspection.//

12A: .04(4)(z)Observed 4 deep chest freezers located in the dining area with frozen food easily accessible to customers. Freezers are not locked.// Food shall be protected from miscellaneous sources of contamination. (C)

12A: .04(4)(t)Splash guard not available for the hand sink located in the baking area next to a prep table. Observed employee actively prepping baked goods on this table exposed to splashes from the hand sink.// During preparation, unpackaged food shall be protected from environmental sources of contamination. (C)

12B: .03(5)(i)Observed employee prepping baked good not wearing a hair restraint.// Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2"). (C) Corrective Actions: Employee put on a hat.//