BREAD CONNECTION BAKERY receives B in Gwinnett County health inspection

1. 01

   Food-contact surface sanitation

   Item 4-2B ↗

   Observed black mold-like substance inside of the ice machine Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Person in charge cleaned and sanitized the ice machine.

   Inspector’s full note +

   Code .05(7)(a)1

   Observed black mold-like substance inside of the ice machine Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Person in charge cleaned and sanitized the ice machine.

   Official report · Item 4-2B ↗
   No correction or repeat marker recorded.
2. 02

   Time as a public health control

   Item 6-1D ↗

   Observed butter being out on time control with no start or end 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)…

   Inspector’s full note +

   Code .04(6)(i)

   Observed butter being out on time control with no start or end 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: Person in charge labeled the butter with the start time and end time.

   Official report · Item 6-1D ↗
   No correction or repeat marker recorded.
3. 03

   Required permits and notices

   Item 13A ↗

   Most recent inspection report is not posted within the facility. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C) Corrective Actions: Person in charge posted the most recent inspection report.

   Inspector’s full note +

   Code .02(1)(d)

   Most recent inspection report is not posted within the facility. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C) Corrective Actions: Person in charge posted the most recent inspection report.

   Official report · Item 13A ↗
   No correction or repeat marker recorded.

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.