Bread & Butter Bakery Drive Thru

6-1A: .04(6)(f)Observed several temperature control for safety foods cold holding for an undeterminable amount of time due to facility not being aware that upright and line coolers were out of temperature that were greater than 41 degrees Fahrenheit. (See temp log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: All items discarded.

15A: .05(6)(a)Observed an upright cooler and cooler under coffee machine up front with a temperature greater than 41 degrees Fahrenheit. (See temp Log). Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C) Corrective Actions: Temperature control for safety items discarded within both coolers. Informal for coolers will take place on or by April 22nd, 2026.

2-2D: .06(2)(o)Observed container with whisk inside blocking the handwashing sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. (Pf) Corrective Actions: Container and whisk removed.

11D: .05(3)(g)Facility could not provide a food measuring device. Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. (Pf) Corrective Actions: Food measuring device was brought from the parent facility.

12C: .05(10)(b)Observed two damp wiping cloths stored on the prep counters. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be maintained dry and used for no other purpose. (C) Corrective Actions: Wiping cloths were removed and replaced with dry clean cloths.

14A: .04(4)(k)Observed facility using cups/bowls for in use utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: Bowls were replaced with regular utensils. ANY THIRD REPEAT VIOLATION OF THE SAME CODE PROVISION MAY RESULT IN A PERMIT SUSPENTION

1-2B: .03(3)(a)Observed facility with a CFSM certification for an employee no longer employed with the facility. A Food service establishment must employ at least one Certified Food Safety Manager (CFSM) who also has managerial responsibilities within their facility. (Pf)

12A: .04(4)(q)Observed three containers of coffee beans stored directly on the floor. Food shall be protected from contamination by storing the food:

1. in a clean dry location; (C)
2. where it is not exposed to splash, dust, or other contamination; (C) and
3. at least 6 inches (15 cm) above the floor. (C) Corrective Actions: Coffee beans were placed on crates.

14A: .04(4)(k)Observed facility using bowls as scoops. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: All bowls were replaced with proper utensils.

14A: .04(4)(k)Observed coffee whisks and spoons stored in water not at the correct temperature. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: Utensils were washed rinsed and sanitized then stored without water.