BEAN SCENE CAFE

Severe grease build up on ceiling above crepe maker. [CA] Walls and/or floors in food preparation area shall be kept clean.

Household upright refrigerator used in back area of facility. [CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).

Holes in ceiling and around piping. [CA] Eliminate holes greater than 1/4" to prevent the entrance and harborage of vermin.

No hood system for crepe unit or panini press. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. If facility wishes to keep equipment; an exemption form will have to be submitted into the department. Submit form within 2-weeks. *** REPEAT VIOLATION*** Enforcement action may be implemented.

Milk on counter was measured at 50F. Per PIC, it was taken out less than 2 hours prior to inspection. [CA] PHFs shall be held at 41°F or below. [COS] Milk was placed back into refrigeration.

Grease build up noted on the ceiling around the crepe stations. [CA] Walls and/or floors in food preparation area shall be kept clean.

No hood system for 2 crepe units in the back kitchen area and panini press noted in front of facility. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. If facility wishes to keep equipment; an exemption form will have to be submitted into the department. Submit form within 2-weeks (7/25/25)

Hand wash sink at the back kitchen was blocked with a metal container. [CA] Hand washing facility shall be clean, unobstructed, and accessible at all times. [COS] Employee relocated the container.

No hood system for 2 crepe units in the back kitchen. Elevated temperature in back kitchen. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors.

Broken floor that creates gaps. Gaps observed between floor cove base and wall under 2 compartment sink. [CA] Repair holes and gaps in structure and maintain in good repair to prevent pest harborage.

Cracked plastic strip in the interior of freezer. [CA] Maintain and repair equipment to prevent physical contamination.

Minor leakage from faucet for 2 compartment sink when faucet is turned on. [CA] Secure leak.

Hand wash sink at the back kitchen was blocked with a container for sanitizer. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] Employee relocated the container of sanitizer.

Dishmachine measured at 154.3 F and 0ppm of chlorine. [CA] Dishmachine final rinse cycle shall reach 160F or above.

4 dead cockroaches on the floor under 2 compartment sink and on the floor behind dishmachine. Per owner, facility has monthly pest control service. Last service was dated on 05/20/2025. [CA] Clean and sanitize area of dead cockroaches. Contact your licensed pest control service if necessary.