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Pozoleria Mexican Food

Permit ID: FD-06424

Permit Type: E & D

2801 E Van Buren St Phoenix 85008

*PRIORITY VIOLATION is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
NA means not available. See detailed inspection reports for additional information.

Priority Violation *
Cutting Edge Participant
Violation Description
Violation Comments
Correct By
Adequate hand washing facilities supplied & accessible
Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance Observed employee dump dirty bucket of water down the handsink. Instructed employees to use 3 compartment sink as a dump sink. Ensure handsinks are only used for handwashing.
Corrected At Time Of Inspection
Food separated & protected
PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination In reach in refrigerator beef stored above masa. Ensure raw products are always stored below other foods. In walk-in refrigerator chorizo was being stored above whole beef and fish. Delivery person also came at time of inspection and had placed raw fish above produce and ready-to-eat food items. Foods were re-arranged at time of inspection. Ensure foods are stored in the correct order to prevent cross-contamination.
Corrected At Time Of Inspection
Food-contact surfaces: cleaned & sanitized
PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness Dishes were being washed at time of inspection and sanitizer level was approximately 10 ppm. Employees added more sanitizer. Educated employees on correct sanitizer level and circled the correct level on their test strip bottle. Ensure chlorine sanitizer is always between 50-100 ppm.
Corrected At Time Of Inspection
Proper hot holding temperatures
PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding Cooked carne asada meat in "steam table" made out of water and metal pans on flat top grill. Per employee this was cooked 30 minutes ago and was hot holding. The meat was 100-110 degrees F. Instructed employees to put meat back on grill and reheat to 165 degrees F and then add more water to pans to ensure the product hot holds at 135 degrees F.
Corrected At Time Of Inspection
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
PRIORITY VIOLATION-4-101.11 (A), P: Characteristics-Multiuse; Safe Food stored in brown buckets (not food grade) in walk-in refrigerator. In freezer, frozen meat was also being stored in plastic to-go bags. Instructed employees to put items in food grade plastic/metal containers. Also discussed wrapping meat in plastic wrap before putting in grocery bags or using plastic zip bags. Ensure food is always stored in food grade containers.
Corrected At Time Of Inspection
Physical facilities installed, maintained, & clean
Core-6-501.12, C: Cleaning, Frequency and Restrictions Large accumulation of dried on grease and food under flat top grill on behind grill. Clean before next routine inspection and maintain clean.
Correct Prior To Next Routine Inspection
Inspection Comments

This establishment received a(n) D Grade and had 4 Priority, 1 Priority Foundation and 1 Core violations on this inspection. No County legal action will result from this inspection.


Priority violation is a major violation that directly contributes to increasing the risk of foodborne illness or injury.

e.g. - Food employees do not properly wash hands when required

Priority foundation violation is a minor violation that does not directly contribute to an increased risk of foodborne illness but failure to correct this violation may lead to the occurrence of a priority violation.

e.g.- Hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly washing hands when required)

Core violation is a minor violation that relates to general maintenance and sanitation.

e.g. -No sign reminding employees to wash hands

Verification Visits are inspections of establishments enrolled in the MCESD Cutting Edge Program, which requires an enhanced food safety program and ongoing demonstration of active managerial control. Verification Visit inspections found in compliance with Cutting Edge program requirements receive an “A” grade.

The matrix below has been used to grade food inspections under the voluntary grading system starting on October 14, 2011.

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