MT. BROOK CREAMERY health score and inspection history

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Clean floors along front counter area, behind and between ice cream machines from residue and food debris.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. // (1) Ice building up on fan housing pipe/coil in WI freezer (2) Heavy ice buildup in ice cream coolers

6-403.11(B) Locate lockers or other suitable facilities for storage personal belongings so that they do not contaminate food, equipment, utensils and single service/single use articles.// Employee personal belongings stored above prepping area.

Store employee food and personal drinks in a designated area below and away from food, utensils, equipment, linens, and unwrapped single service/single use articles.// Employee personal drinks stored above icing prepping area.

3-304.14. 4-501.114 Provide chlorine solution at 50 to 200 ppm for storing cloths used to wipe counters and equipment.// Chlorine sanitizer bucket tested more than 200ppm.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. // (1) Ice buildup on fan housing in WI freezer (2) Heavy ice buildup inside ice cream freezer