MUNOZ MEXICAN GRILL 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 in WI freezer from debris and food

Clean ventilation hood filters to prevent contamination by dust, dirt, etc.// Grease residue building up on hood vent filters.

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 bottom of RI coolers along prep line

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 food stored on top of a case of food in the WI cooler. PIC COS. Informed PIC all personal food should be stored below and away.

(A)(2) Maintain TCS food at 41 F or below.// Salsa and sliced tomatoes prepared 1/12 temping 44F degrees. COS by discarding.

Label all food or ingredients that are not in the original package with the common name of the food (Except for unmistakably recognized food such as dry pasta) // Dry ingredient bins not labeled ADPH 420-3-22-.03(1)(a) Cease the sale of commercially processed TCS food requiring refrigeration when past the date limit placed by the manufacturer or packager.// Whip cream with a best by date of Dec. 23, 2025

3-304.14. 4-501.114 Provide chlorine solution at 50 to 200 ppm for storing cloths used to wipe counters and equipment.// Chlorine tested 0ppm in sanitizer bucket.

4-501.11(B) Maintain components such as equipment doors, gaskets, etc., in good condition.// Torn gasket on RI cooler along prep line and in bar area.