Mi Bella Colombia

What the inspector found

• 6-1A: .04(6)(f)In-house 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.
• 6-1B: .04(6)(f)Beef 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.
• 15A: .05(6)(q)1&3The 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.
• 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(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)

As listed in the inspection report.