Village Bean Cafe
Last inspected: May 23, 2025
100
Score
Public records show five inspections at Village Bean Cafe stretching back to 2024. The latest inspection on file is from May 23, 2025. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Things have been moving in the right direction, with the rolling count dropping from around three violations to closer to zero violations per visit.
The pattern that stands out is “food & non-food contact surfaces cleanable”, which has been cited four times.
Among Chepachet restaurants, the typical score is 91; Village Bean Cafe is comfortably above that bar. The record reflects steady performance over time.
5
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
May 23, 2025
Re-Inspection
No violations found.
100
May 13, 2025
Re-Inspection
1 critical violation. 1 minor violation. 1 corrected on site.
View 2 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Sausage, chicken and beans were observed held at 46-47 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. See disposal.
3-501.16(A)
Equipment not in good repair or proper adjustment
Inspector notes: At time of inspection, reach in refrigerator (4 dr) was in poor repair. Ambient was observed at 50 degrees F. PIC took unit out of service at time of inspection.
4-501.11
82
May 6, 2025
Routine
2 critical violations. 1 major violation. 1 minor violation. 3 corrected on site.
View 4 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Cheddar, mozzarella, feta, sausage and potatoes were observed held at 48-55 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. See disposal.
3-501.16(A)
Toxic materials not stored separately from food
(corrected on site)
Inspector notes: (Sanitizer Spray Bottles) were stored with single service items. Chemicals must be stored to prevent the contamination of clean equipment, utensils linens, and/or single service by spacing or partitioning and locating them in an area that is not above food, equipment utensils, linens, and single service articles.
7-201.11
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: The hand-washing sink in the kitchen was lacking paper towels.
6-301.12
Equipment not in good repair or proper adjustment
Inspector notes: At time of inspection, reach in refrigerator (4 dr) was in poor repair. Ambient was observed at 52 degrees F. PIC took unit out of service at time of inspection.
4-501.11
64
Feb 21, 2024
Re-Inspection
2 critical violations. 2 minor violations. 1 corrected on site.
View 4 violations
Chemical sanitizer does not meet required criteria
(corrected on site)
Inspector notes: Chlorine sanitizer solution was observed in excess of 200 parts per million (ppm). A chlorine sanitizer solution applied to food contact surfaces must be between 50-100 ppm. Sanitizer logs are to be maintained daily.
7-204.11
Backflow prevention air gap not adequate
Inspector notes: The food preparation sink has an air break, not an air gap.
5-202.13
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the the 4 burner unit, and the area beneath the flattop grill have an accumulation of dust, dirt, food residue, and other debris.
4-602.13
Physical facilities not in good repair
Inspector notes: The coving in the kitchen is in poor repair, pulling away from the wall and missing in areas. The physical facilities must be maintained in good repair.
6-501.11
67
Feb 12, 2024
Environmental Complaint
2 critical violations. 6 major violations. 16 minor violations. 6 corrected on site.
View 24 violations
Bare hand contact with ready-to-eat food
(corrected on site)
Inspector notes: An employee was observed touching ready to eat food (bread) with bare hands. Food employees must not touch exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, single use gloves, or dispensing equipment. Bread was disposed.
3-301.11
Chemical sanitizer does not meet required criteria
(corrected on site)
Inspector notes: Chlorine sanitizer solution was observed in excess of 200 parts per million (ppm). A chlorine sanitizer solution applied to food contact surfaces must be between 50-100 ppm.
7-204.11
Person in charge lacks food safety knowledge
Inspector notes: The Person in charge did not assure compliance with critical code requirements. Management's plan for assessing, monitoring, and controlling foodborne disease hazards is inadequate.
2-102.11
No written procedures for vomiting or diarrheal events
(corrected on site)
Inspector notes: The establishment does not have a written procedure for cleaning vomit and diarrhea. English Responding to Vomiting and Diarrhea
2-501.11
Handwashing sink blocked, inaccessible, or used improperly
Inspector notes: Coffee pot cleaning brush observed hanging in the front service area hand washing sink. The hand-washing sink in the front service area is used for cleaning coffee pots per employee. A hand-washing sink must not be used for purposes other than hand washing.
5-205.11
Food label missing or inaccurate
Inspector notes: Bakery goods packaged in the food establishment are lacking labels. Food packaged in a food establishment must be labeled with the common name of the food, a list of ingredients, the quantity of the contents, and the business name/address.
3-602.11
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (can opener, slicer, mixer, and knives) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Items were taken out of service to be cleaned and sanitized before use, with the slicer taken permanently out of service due to poor repair and inability to be effectively cleaned and sanitized.
4-601.11(A)
Cleaned equipment or utensils stored improperly
Inspector notes: Single service items are not being stored properly in their original protective package and/or are stored on a surface that is not clean on top of the ice machine.
4-903.11(A)
Food storage containers not labeled with contents
Inspector notes: Working containers of ingredients are not labeled with the common name of the food. Working containers holding food or food ingredients that are removed from their original packages, such as flour, herbs, salt, sugar, and spices must be labeled with the common name of the food.
3-302.12
Employee wearing prohibited jewelry while handling food
Inspector notes: Beaded bracelet and other jewelry observed being worn by kitchen employees.
2-303.11
Wiping cloths used or stored improperly
Inspector notes: Wet wiping cloths are not stored in a chemical sanitizer between uses. Wet wiping cloths must be stored in a chemical sanitizer at the appropriate concentration.
3-304.14
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Spatulas and spoons observed stored on an unclean surface (beneath the grill) between uses. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location.
3-304.12
Equipment or utensils not air-dried before storage
Inspector notes: Cleaned and sanitized equipment and utensils are not stored inverted. Observed water in metal mixing bowls on clean storage rack.
4-901.11
Single-service or single-use items not protected from contamination
Inspector notes: The clean storage rack is next to the hand sink in the kitchen, where equipment and utensils may be subject to splash. Equipment and utensils must be stored in a clean dry location, where they are not subject to dust, splash, or other contamination, and at least 6 inches above the floor.
4-904.11
Single-use articles reused
Inspector notes: Single-use items are being used for food preparation and storage. Single-use items shall not be reused.
4-502.13
Equipment not in good repair or proper adjustment
Inspector notes: The slicer was not in good repair, with exposed hardware due to missing plastic caps, rusted hardware. The seal between pieces of metal is in poor repair and missing in some areas, with debris-filled gaps. The slicer was taken permanently out of service and must be removed from the premises.
4-501.11
Equipment not in good repair or proper adjustment
Inspector notes: The prep unit was not in good repair, not holding all food at 41 degrees F or below. Foods requiring refrigeration are not to be stored in the prep unit until the unit is functioning properly.
4-501.11
Nonfood-contact surfaces not corrosion-resistant or cleanable
Inspector notes: Wet unclean towels observed lining the shelves on the clean storage rack. Non-food contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning must be constructed of a nonabsorbent and smooth material.
4-101.19
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the mixer, speaker, milk crate, burners, table beneath grills, have an accumulation of dust, dirt, food residue, and other debris. The chest freezer has an accumulation of frost and debris.
4-602.13
Physical facilities not cleaned at required frequency
Inspector notes: The floors and walls throughout the facility have an accumulation of soil residue and/or food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Physical facilities not in good repair
Inspector notes: The coving in the kitchen is in poor repair, pulling away from walls and missing in areas. The physical facilities must be maintained in good repair.
6-501.11
Handwashing sign not posted
Inspector notes: The hand-washing sinks in the kitchen, front service area, and toilet room are lacking proper signage. A sign or poster reminding food employees to wash their hands must be posted at all hand sinks used by food employees.
6-301.14
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Ham, cooked mushrooms, cooked onions, cooked peppers, sausage, turkey, and eggs observed held at 46-57 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Eggs and mushrooms were relocated; ham, onions, peppers, sausage, and turkey were disposed of.
3-501.16(A)
Physical facilities installed, maintained, & clean
Inspector notes: Employees' clothing or other personal belongings were observed stored in the cooking area. Lockers or other suitable facilities shall be used for the orderly storage of employees' clothing and other possessions.
6-305.11
18
Frequently Asked Questions
When was Village Bean Cafe last inspected?
The most recent health inspection at Village Bean Cafe on file is from May 23, 2025. The public record contains five inspections in total.
What is the most common violation at Village Bean Cafe?
Across the inspection record, “food & non-food contact surfaces cleanable” has been cited four times, more than any other issue at Village Bean Cafe.
How does Village Bean Cafe compare to other restaurants in Chepachet?
Village Bean Cafe most recently scored 100 out of 100, which is higher than the Chepachet average of 91.
Has Village Bean Cafe's inspection record improved over time?
Yes. Recent inspections at Village Bean Cafe have averaged around zero violations per visit, down from roughly three earlier in the record.
What does a low risk rating mean?
A low risk rating at Village Bean Cafe means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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