BREAD CONNECTION BAKERY

1-2A: .03(2)(a)-(n),(p)Several risk factor violations were observed during today's inspection resulting in an unsatisfactory score as a result of an overall lack of active managerial control. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

2-2B: .03(5)(k)1&2Observed personal employee drinks being stored on the prep tables.// Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: The employee personal items were moved to their designated location.//

15C: .05(7)(a)2,3Observed sticker residue on multiple clear plastic containers on a shelf above the three compartment sink.// Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: The sticker residue was removed.//

2-2D: .06(2)(o)Upon inspection, observed two plastic measuring cups in the handwashing sink in the kitchen and a plastic bag filled with candy in the handwashing sink behind the counter.// A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: The two plastic measuring cups and plastic bag filled with candy were removed from the handwashing sinks.//

3-1B: .04(3)(a)Observed a container of milk and yogurt reaching a temperature above 41F.// Refrigerated, time/temperature control for safety food shall be at a temperature of 41°F (5°C) or below when received unless an alternate temperature is specified in laws governing its distribution. (P) Corrective Actions: The person in charge returned the container of milk and yogurt. The person in charge was also educated on delivery temperatures.//

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)1. Observed raw chicken cutlets being stored above raw pork. 2. Observed raw pork stored above packaged vegetables. 3.Observed raw eggs stored above cheese slices and washed cucumbers. // 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 food items were rearranged.//

4-2B: .05(6)(n)Observed an employee wipe the counters with a wet cloth where the sanitizer was below the appropriate concentration.//The quat sanitizer in the three compartment sink and a sanitizer bucket being the counter was at a low concentration.// A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: The counters were resanitized.//The quat sanitizer was remade to it's appropriate concentration.//

6-1C: .04(6)(d)Observed a plastic container of white rice in the standing cooler made 6/9/2026 not reaching 41F.// Cooked time/temperature control for safety food shall be cooled: 1) within 2 hours from 135°F (57°C) to 70°F (21°C); and 2) within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or below. (P) Corrective Actions: The rice was discarded.//

6-1D: .04(6)(i)Observed four sticks of butter and two containers of cream cheese that were on time control but were not labeled with the start and discard time.// Observed no time control procedures onsite.// 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: The sticks of butter and containers of cream cream cheese were discarded. Time as a public health control procedure form was provided.//

11A: .04(6)(e)Observed a plastic container of rice in the standing cooler filled to the top with the lid closed.// 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: Discussed cooling methods with the person in charge.//

15A: .05(1)(a)Observed 2 dry storage shelves with wooden shelving, two wood platforms that stand mixers were on and two small wooden tables. Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: (P) safe (P), durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. (C) Corrective Actions: Could not correct on-site. Please correct by 6/18/2026.