BREAD CONNECTION BAKERY

3 findings recorded on Oct 9, 2026.

1. Inspector observationItem 4-2B ↗

   Food-contact surface sanitation

   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

   Inspection item: Inspection item 4-2B

   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 ↗

   Correction status not recorded

2. Inspector observationItem 6-1D ↗

   Time as a public health control

   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

   Inspection item: Inspection item 6-1D

   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 ↗

   Correction status not recorded

3. Inspector observationItem 13A ↗

   Required permits and notices

   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

   Inspection item: Inspection item 13A

   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 ↗

   Correction status not recorded

Correction status comes from the dated report. Later changes may not be recorded here.