BREAD CONNECTION BAKERY scored 85; newer inspection records 81

1. 01

   Food separation and protection

   Item 4-1A ↗

   (vi)(vii)(viii)1. Observed a pan of cooked tofu sitting on top of a box of raw chicken in the standing cooler. 2. Observed in the standing freezer behind the counter, packaged fish sitting on top of packaged raw pork and chicken.// 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)…

   Inspector’s full note +

   Code .04(4)(c)1(i)(ii)(iii)(v)

   (vi)(vii)(viii)1. Observed a pan of cooked tofu sitting on top of a box of raw chicken in the standing cooler. 2. Observed in the standing freezer behind the counter, packaged fish sitting on top of packaged raw pork and chicken.// 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 items were rearranged.//

   Official report · Item 4-1A ↗
   No correction or repeat marker recorded.
2. 02

   Toxic substance storage and use

   Item 8-2B ↗

   Observed multiple containers with wet wiping cloths stored in sanitizer not labeled as "sanitizer".// Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf) Corrective Actions: The containers were labeled.//

   Inspector’s full note +

   Code .07(6)(b)

   Observed multiple containers with wet wiping cloths stored in sanitizer not labeled as "sanitizer".// Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf) Corrective Actions: The containers were labeled.//

   Official report · Item 8-2B ↗
   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.