MUNOZ MEXICAN GRILL health score and inspection history

Maintain in good repair: storage areas; enclosures; receptacles for refuse, recyclables and returnables.// Dumpster is missing doors on both sides.

4-501.11(A) Maintain equipment in good repair (general).// Make table cooler 53F.// Ambient temperature inside of WI cooler measured 42-43F in certain areas of cooler.// Defrost RI freezer.

Allow utensils to air dry before stacking.// Cups wet stacked on prep table near ice machine.// Stainless steel deep pans wet stacked on shelving across from 3 compartment sink.

3-501.17(A) Properly date mark all TCS food prepared in-house, when held for more than 24 hours, with the preparation date and date of discard—not to exceed 7 days including the date of preparation.// Cooked rice, beef, and chicken in WI cooler have no date of preparation or discard date.// Cut tomatoes and lettuce have no discard date or date of preparation. COS All items date marked at the time of inspection

(A)(2) Maintain TCS food at 41 F or below.// Guacamole, chopped tomatoes, and sour cream in make table wells between 44F-47F. -COS Items moved to RI cooler.// Cooked beef, cooked corn, fried peppers, and pork Churizo in bottom of make table unit 45F-51F. -All items moved to RI cooler.// Cooked chicken breast in WI cooler 47F. -COS Discarded// Raw shrimp, raw beef, raw chicken, and cut tomatoes 50F-52F sitting on prep table not fully submerged in ice. -COS All items submerged in ice

Store scoops left in TCS foods with handles above the top of the food of the container.// Scoop handle stored touching salt in dry storage area.

(A)(2) Maintain TCS food at 41 F or below.// Pico de Gallo, cut tomatoes, guacamole, fried Chile peppers, pork chorizo, pastor, and mozzarella in make table cooler between 47F-49F. -COS All items moved to two door RI unit.

(B) Loosely cover or uncover food until cooled.// Salsa stored covered while cooling in WI cooler.

4-501.11(A) Maintain equipment in good repair (general).// Make table cooler ambient temperature 50F.// Defrost RI freezer.

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.// Clean interior of all RI's in both the kitchen and the bar.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Clean floors throughout kitchen (special attention to area behind grill).// Replace ceiling vent cover in men's restroom.

Store food wrapped, in packages or in covered containers to prevent contamination.// Burgers uncovered on top shelf of RI freezer.