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BREAD CONNECTION BAKERY receives U in Gwinnett County health inspection

Inspected

3170 Peachtree Industrial Blvd Suite 165 Duluth, GA 30097

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BREAD CONNECTION BAKERY received a U, scoring 62 out of 100, in a Gwinnett County food-service inspection on Oct 1, 2026. The official report lists 11 findings. [1]

Inspection score

62/100Grade UOfficial inspection

Inspection summary

The report states: “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.” [2]

The inspector also observed an employee enter kitchen and wash hands in the 3 compartment sink instead of the handwashing sink. [3]

A separate finding described ice machine with build-up and pink slime. [4]

23 points lower than the previous inspection in our records: 85/100 on Jun 17, 2026. Intervening inspections may be missing.

What inspectors found

Read the official report

Showing 11 of 11 findings

  1. Person in charge

    Item 1-2A
    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. **2ND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION** 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)
    Inspector’s full note

    Code .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. **2ND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION** 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)
    Official report · Item 1-2A ↗
    No correction or repeat marker recorded.

  2. Handwashing

    Item 2-2D
    Observed employee enter kitchen and wash hands in the 3 compartment sink instead of the handwashing sink. Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste. (Pf) Corrective Actions: Employee moved to the handwashing sink to wash hands.
    Inspector’s full note

    Code .03(5)(d)

    Observed employee enter kitchen and wash hands in the 3 compartment sink instead of the handwashing sink. Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste. (Pf) Corrective Actions: Employee moved to the handwashing sink to wash hands.
    Official report · Item 2-2D ↗
    No correction or repeat marker recorded.

  3. Handwashing

    Item 2-2D
    Observed dirty dishes being stored in the handwashing sink. **2ND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION** 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: Person in charge moved items to the 3 compartment sink.
    Inspector’s full note

    Code .06(2)(o)

    Observed dirty dishes being stored in the handwashing sink. **2ND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION** 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: Person in charge moved items to the 3 compartment sink.
    Official report · Item 2-2D ↗
    No correction or repeat marker recorded.

  4. Food-contact surface sanitation

    Item 4-2B
    Observed ice machine with build-up and pink slime. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)
    Inspector’s full note

    Code .05(7)(a)1

    Observed ice machine with build-up and pink slime. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)
    Official report · Item 4-2B ↗
    No correction or repeat marker recorded.

  5. Cold holding

    Item 6-1A
    Observed multiple TCS food items stored in the upright cooler at a temperature over 41 degrees F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Person in charge discarded food items that were out of temp.
    Inspector’s full note

    Code .04(6)(f)

    Observed multiple TCS food items stored in the upright cooler at a temperature over 41 degrees F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Person in charge discarded food items that were out of temp.
    Official report · Item 6-1A ↗
    No correction or repeat marker recorded.

  6. Hot holding temperatures

    Item 6-1B
    Observed pork cutlet being hot held at a temp that was below 135. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Person in charge brought the temperature of the pork up to 165 and held it at 135.
    Inspector’s full note

    Code .04(6)(f)

    Observed pork cutlet being hot held at a temp that was below 135. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Person in charge brought the temperature of the pork up to 165 and held it at 135.
    Official report · Item 6-1B ↗
    No correction or repeat marker recorded.

  7. Time as a public health control

    Item 6-1D
    Observed butter and cream cheese sitting out at room temp on time control with no time control paperwork onsite. **2ND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION** 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…
    Inspector’s full note

    Code .04(6)(i)

    Observed butter and cream cheese sitting out at room temp on time control with no time control paperwork onsite. **2ND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION** 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 added butter and cream cheese to the time control paperwork and left onsite.
    Official report · Item 6-1D ↗
    No correction or repeat marker recorded.

  8. Date marking and disposition

    Item 6-2
    Observed that all of the containers with food made that was ready to eat did not have any date marking telling when it was prepared. 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 consumed, sold, or discarded when held at 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: Person in charge added dates to the items that were within 48 hrs and discarded the rest.
    Inspector’s full note

    Code .04(6)(g)

    Observed that all of the containers with food made that was ready to eat did not have any date marking telling when it was prepared. 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 consumed, sold, or discarded when held at 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: Person in charge added dates to the items that were within 48 hrs and discarded the rest.
    Official report · Item 6-2 ↗
    No correction or repeat marker recorded.

  9. Food labeling and containers

    Item 10D
    Observed multiple items being stored in the upright cooler with no label identifying what they are. 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: Person in charge labeled items to show what they are.
    Inspector’s full note

    Code .04(4)(d)

    Observed multiple items being stored in the upright cooler with no label identifying what they are. 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: Person in charge labeled items to show what they are.
    Official report · Item 10D ↗
    No correction or repeat marker recorded.

  10. Wiping cloth use and storage

    Item 12C
    Observed multiple wiping cloths being stored on the prep area without being in sanitizer. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Person in charge discarded wiping cloths and got new ones to put in sanitizer.
    Inspector’s full note

    Code .04(4)(m)

    Observed multiple wiping cloths being stored on the prep area without being in sanitizer. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Person in charge discarded wiping cloths and got new ones to put in sanitizer.
    Official report · Item 12C ↗
    No correction or repeat marker recorded.

  11. 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.

Inspection history 2

Official history ↗
  1. This report
    62/100U
    Reading
  2. Earlier record
    85/100B
    Report

Sources

01 / Primary source Official inspection & findings

Gwinnett County · Oct 1, 2026

02 / Same facility Official inspection history

Available records for this official facility

03 / How scoring works Georgia’s food-service rules
Record details & methodology
Authority
Gwinnett County
Inspection ID
F1620963-C901-40B2-B578-3CDAF22C456D
Facility ID
7894D3F1-07D7-4756-8DF7-7A77EA4843D9
Record captured
Venue address source
Official listing ·

Scores and findings describe the dated inspection, not current operating conditions. A correction deadline does not establish whether an issue remained unresolved afterward.

Findings quote the official report captured . “Corrected on site” and “repeat” reflect explicit report markers. “COS” and “CA” in the inspector’s notes refer to corrections and corrective actions; an instruction to act is not proof that it was completed.

History links the same official facility ID within the issuing authority and may omit intervening inspections. Same-day results have no inferred sequence. Report excerpts follow source order, not a severity ranking.

This report comes from Gwinnett County. History includes only this authority’s exact facility ID.

Georgia’s grading scale
A
90–100
B
80–89
C
70–79
U
0–69
Georgia food-service rules ↗

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