Azotea Cantina

Violations (5)

• 4-2BCorrected on site

  Food-contact surfaces: cleaned & sanitized

  Violation of Code: [511-6-1.05(6)(n)] Observed downstairs dishwasher sanitizing level at 0ppm CA: PIC immediately corrected issue, proper level 50ppm chlorine Corrected On-Site. New Violation.

• 4-2B

  Food-contact surfaces: cleaned & sanitized

  Violation of Code: [511-6-1.05(6)(n)] Observed upstairs dishwasher sanitizing level at 0ppm CA: Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: 1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P Concentration Range Minimum Temperature MG/L PH 10 or less oF (oC) PH 8 or less oF (oC) 25-49 120 (49) 120 (49) 50-99 100 (38) 75 (24) 100 55 (13) 55 (13) New Violation. Correct By: 09/21/2026

• 6-1A

  Proper cold holding temperatures

  Violation of Code: [511-6-1.04(6)(f)] Observed items in lowboy >41F: salmon 43F, chicken 47F, cod 43F, tilapia 46F CA: Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. New Violation. Correct By: 09/21/2026

• 6-1A

  Proper cold holding temperatures

  Violation of Code: [511-6-1.04(6)(f)] Observed items in WIC >41F: meatballs 44F, beef 43F CA: Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. New Violation. Correct By: 09/21/2026

• 12B

  Personal cleanliness

  Violation of Code: [511-6-1.03(5)(j)] Observed employee preparing food without beard guard CA: Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. New Violation. Correct By: 09/21/2026