In-use utensils, between-use storage Observed tongs on main cook line stored in standing water. Corrected at time of inspection.
Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours Observed salsa blanca holding at 75-90* after 3 hours of cooling. Voluntarily discarded. Observed jalapeno creamed corn holding at 85-100* after 4 hours of cooling. Voluntarily discarded.
Posting of a valid license Observed current license not displayed where the public can reasonably read.
Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days Observed cooked ground beef in main line reach-in cooler that has exceeded 7 day requirement. Voluntarily discarded. Observed cooked beans in walk-in cooler that has exceeded 7 day requirement. Voluntarily discarded.
Posting inspection reports Observed most recent inspection report not displayed where the public can reasonably read.
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