PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control Observation: There are pats of butter sitting out at every table for customers to use. COS by moving butters to end of the salad bar on ice.
Poisonous or toxic materials used and applied Observation: There was a fruit fly bar pro insect strip behind the bar. COS by disposing of the strip.
Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods Observation: There was raw meat stored over ready to eat ham in the prep cooler. COS by moving the raw meat to a lower shelf.
10/23/2015
Regular
Shellstock, maintaining identification
Clean condition-hands and arms
Discharge from eyes, nose, and mouth
Eating, drinking, or using tobacco
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
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