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Bread Connection Bakery, located at 3170 Peachtree Industrial Blvd Ste 165, Duluth, GA 30097, received a score of 62 points out of a possible 100 points during their 10/01/2026 inspection by the Georgia Department of Public Health.
The violations noted by the inspector were:
Violation #1:
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. **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)
Violation #2:
2-2D: .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.
Violation #3:
2-2D: .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.
Violation #4:
4-2B: .05(7)(a)1Observed ice machine with build-up and pink slime. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)
Violation #5:
6-1A: .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.
Violation #6:
6-1B: .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.
Violation #7:
6-1D: .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.
Violation #8:
6-2: .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.
Violation #9:
10D: .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.
Violation #10:
12C: .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.
Violation #11:
13A: .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.
Additional remarks:
All cold and hot held temperatures were in compliance unless otherwise noted.
Uncorrected items must be corrected by 10/09/2026 or the food service permit may be suspended.
A follow-up inspection will be done within 10 days and a required additional routine within 1 year.
NOTE: NO COOLING TEMP 2 FOR THE BUTTER BECAUSE IT WAS USED.
***THREE OR MORE CONSECUTIVE VIOLATIONS OF THE SAME CODE PROVISION WILL RESULT IN PERMIT SUSPENSION***
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