BREAD ALONE BAKERY CAFE

43-45 EAST MARKET STREET, RHINEBECK, NY 12572 · Restaurant (Restaurant)

60 inspections

1. Réinspection22 juin 2026

   0 infraction

2. Contrôle3 juin 2026

   5 infractions

   • 5A: Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
     • Critical Violation
   • 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
     • Not Critical Violation
   • 15D: Improper storage of cleaning equipment, linens, laundry unacceptable
     • Not Critical Violation
   • 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
     • Not Critical Violation
   • 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
     • Not Critical Violation
3. Contrôle4 mars 2026

   0 infraction

4. Réinspection14 août 2025

   0 infraction

5. Contrôle12 août 2025

   7 infractions

   • 5A: Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
     • Critical Violation
   • 5C: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
     • Critical Violation
   • 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
     • Not Critical Violation
   • 14A: Insects, rodents present
     • Not Critical Violation
   • 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
     • Not Critical Violation
   • 10A: Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
     • Not Critical Violation
   • 5E: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.
     • Critical Violation
6. Contrôle24 févr. 2025

   1 infraction

   • 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
     • Not Critical Violation
7. Réinspection1 oct. 2024

   0 infraction

8. Contrôle23 sept. 2024

   2 infractions

   • 5E: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.
     • Critical Violation
   • 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
     • Not Critical Violation
9. Contrôle21 févr. 2024

   1 infraction

   • 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
     • Not Critical Violation
10. Contrôle12 oct. 2023

    0 infraction

11. Contrôle1 mai 2023

    1 infraction

    • 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
      • Not Critical Violation
12. Contrôle26 janv. 2023

    2 infractions

    • 15C: Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
      • Not Critical Violation
    • 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
      • Not Critical Violation
13. Réinspection21 oct. 2022

    0 infraction

14. Contrôle6 oct. 2022

    2 infractions

    • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
      • Not Critical Violation
    • 3C: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
      • Critical Violation
15. Contrôle3 nov. 2021

    2 infractions

    • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
      • Not Critical Violation
    • 5C: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
      • Critical Violation
16. Contrôle16 sept. 2020

    0 infraction

17. Contrôle19 nov. 2019

    0 infraction

18. Contrôle6 mars 2019

    0 infraction

19. Contrôle25 sept. 2018

    0 infraction

20. Contrôle27 févr. 2018

    0 infraction

21. Contrôle13 sept. 2017

    0 infraction

22. Contrôle10 févr. 2017

    1 infraction

    • 16: Miscellaneous, Economic Violation, Choking Poster, Training.
      • Not Critical Violation
23. Contrôle28 sept. 2016

    0 infraction

24. Réinspection10 mars 2016

    1 infraction

    • 16: Miscellaneous, Economic Violation, Choking Poster, Training.
      • Not Critical Violation
25. Contrôle3 mars 2016

    2 infractions

    • 5C: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
      • Critical Violation
    • 16: Miscellaneous, Economic Violation, Choking Poster, Training.
      • Not Critical Violation
26. Contrôle26 oct. 2015

    0 infraction

27. Contrôle23 févr. 2015

    1 infraction

    • 16: Miscellaneous, Economic Violation, Choking Poster, Training.
      • Not Critical Violation
28. Contrôle15 sept. 2014

    0 infraction

29. Contrôle1 avr. 2014

    0 infraction

30. Contrôle3 sept. 2013

    1 infraction

    • 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
      • Not Critical Violation
31. Contrôle14 janv. 2013

    0 infraction

32. Contrôle16 oct. 2012

    0 infraction

33. Contrôle3 févr. 2012

    0 infraction

34. Contrôle13 oct. 2011

    3 infractions

    • 3B: Food workers do not wash hands thoroughly after visiting the toilet, coughing, sneezing, smoking or otherwise contaminating their hands.
      • Critical Violation
    • 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
      • Not Critical Violation
    • 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
      • Not Critical Violation
35. Contrôle4 févr. 2011

    0 infraction

36. Réinspection13 oct. 2010

    0 infraction

37. Contrôle7 oct. 2010

    4 infractions

    • 5A: Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
      • Critical Violation
    • 3C: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
      • Critical Violation
    • 5E: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.
      • Critical Violation
    • 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
      • Not Critical Violation
38. Contrôle28 janv. 2010

    0 infraction

39. Contrôle30 juill. 2009

    1 infraction

    • 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
      • Not Critical Violation
40. Réinspection2 déc. 2008

    0 infraction

41. Contrôle7 nov. 2008

    2 infractions

    • 5A: Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
      • Critical Violation
    • 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
      • Not Critical Violation
42. Contrôle28 oct. 2008

    3 infractions

    • 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
      • Not Critical Violation
    • 3C: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
      • Critical Violation
    • 5A: Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
      • Critical Violation
43. Contrôle4 avr. 2008

    0 infraction

44. Contrôle18 sept. 2007

    0 infraction

45. Réinspection17 mai 2007

    0 infraction

46. Contrôle26 avr. 2007

    4 infractions

    • 3C: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
      • Critical Violation
    • 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
      • Not Critical Violation
    • 8D: Single service items reused, improperly stored, dispensed, not used when required
      • Not Critical Violation
    • 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
      • Not Critical Violation
47. Contrôle19 sept. 2006

    0 infraction

48. Contrôle10 févr. 2006

    0 infraction

49. Contrôle26 août 2005

    0 infraction

50. Contrôle27 janv. 2005

    0 infraction

51. Contrôle21 déc. 2004

    0 infraction

52. Réinspection19 mai 2004

    0 infraction

53. Contrôle18 mai 2004

    0 infraction

54. Réinspection16 déc. 2003

    0 infraction

55. Contrôle9 déc. 2003

    0 infraction

56. Réinspection16 janv. 2003

    0 infraction

57. Contrôle10 janv. 2003

    0 infraction

58. Contrôle21 févr. 2002

    0 infraction

59. Contrôle9 janv. 2002

    0 infraction

60. Contrôle2 janv. 2001

    0 infraction