Patrón Mexican Restaurant And Bar

Year by year

Inspections

1. Mar 10, 2026 Routine · 2 priority, 3 priority foundation, 3 core, 2 repeat
   • Serious Priority Repeat

     TCS FOOD - COLD HOLDING

     Numerous TCS foods in large kitchen prep table cooler were observed having been held above the upper limit for the safe cold-holding of nonshelf-stable foods for an extended period of time and were discarded during inspection, including tamales, ceviche, and mayonnaise.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     Quat sanitizer solution in sanitizer bucket measured above the upper limit of 500 ppm for safe use on food-contact surfaces.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation

     PERSON IN CHARGE - HOT AND COLD HOLDING

     Staff not adequately monitoring the food temperatures for foods during hot and cold holding.

     Correction: The person in charge shall ensure that routine temperature monitoring is conducted on foods during hot and cold holding.

     Code 2-103.11 (I)

   • Not serious Priority Foundation

     HANDWASHING SINKS, INSTALLATION - WATER TEMPERATURE

     Hot water temperature at handwashing sink in women's restroom is below lower limit 85 F.

     Correction: Water temperature at a handwashing sink shall be at least 85°F and no more than 110°F.

     Code 5-202.12 (A)

   • Not serious Priority Foundation

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Designated handwashing sink in wait staff area is blocked and unavailable for proper handwashing.

     Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing.

     Code 5-205.11 (A) and (C)

   • Not serious Core

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Ice scoops in three instances were observed stored in a non-draining fashion and/or on an unclean surface.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

     Code 3-304.12

   • Not serious Core Repeat

     EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS

     Several food-contact bulk food containers are not made from an approved material, including bins for rice, beans, and tortilla chips.

     Correction: Replace or use a food-grade liner to protect foods inside from contamination.

     Code 4-205.11

   • Not serious Core

     INSECTS AND RODENTS - OUTER OPENINGS - SOLID, SELF-CLOSING AND TIGHT FITTING DOORS

     Rear kitchen door observed propped open with towel on two occasions during inspection.

     Correction: Provide a self-closing and tight fitting door to prevent the entrance of insects or rodents.

     Code 6-202.15 (A) (3)

2. Dec 17, 2024 Routine · 1 priority, 3 priority foundation, 2 core, 2 repeat
   • Serious Priority

     TCS FOOD - COLD HOLDING

     Numerous nonshelf-stable food items were found stored above 41 F for extended periods including carne al pastor, pork carnitas, beef birria, and consomme. Items were discarded at the time of inspection.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Not serious Priority Foundation

     DEMONSTRATION OF KNOWLEDGE - COOKING TIMES AND TEMPERATURES

     Person in Charge (PIC) is unable to demonstrate knowledge of safe cooking temperatures.

     Correction: The person in charge shall obtain training or training materials on safe cooking temperatures so they are able to demonstrate knowledge and train employees.

     Code 2-102.11 (C) (6)

   • Not serious Priority Foundation Repeat

     DEMONSTRATION OF KNOWLEDGE - COLD HOLDING, COOLING. REHEATING, AND HOT HOLDING

     The Person in Charge is unable to demonstrate knowledge of proper temperatures regarding refrigeration storage, hot holding, reheating and cooling.

     Correction: The person in charge shall obtain training or training materials in the areas of proper temperature control so they are able to demonstrate knowledge and train employees.

     Code 2-102.11 (C) (7)

   • Not serious Priority Foundation Repeat

     THAWING

     Beef tongue observed thawing at room temperature in prep kitchen without cooling or running water.

     Correction: Thaw frozen TCS foods in a cooler or in running water that stays below 70 F.

     Code 3-501.13 (A) - (D)

   • Not serious Core

     EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS

     Tortilla chips found stored in nonfood-grade containers.

     Correction: Use a food-grade liner in the containers to prevent food contact.

     Code 4-205.11

   • Not serious Core

     UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED

     Cleaned hotel pans of various size were found stored or stacked without being air-dried.

     Correction: Air dry all clean utensils before storage and before contact with food.

     Code 4-901.11

3. Mar 19, 2024 Routine · 3 priority foundation, 3 core
   • Not serious Priority Foundation

     DEMONSTRATION OF KNOWLEDGE - COLD HOLDING, COOLING. REHEATING, AND HOT HOLDING

     Person in charge (PIC) found not to be knowledgeable on proper temperatures and timeframes for the safe cooling and reheating of foods.

     Correction: The person in charge shall obtain training or training materials in the areas of proper temperature control so they are able to demonstrate knowledge and train employees.

     Code 2-102.11 (C) (7)

   • Not serious Priority Foundation Corrected on site

     THAWING

     Four bags of raw chicken observed thawing in standing water in kitchen prep sink. Two sealed raw pork loins observed on counter unattended at ambient temperature.

     Correction: Frozen foods must be thawed under temperature control or cool running water.

     Code 3-501.13 (A) - (D)

   • Not serious Priority Foundation Corrected on site

     FOOD CONTACT SURFACES - SOILED

     Puncture point and adjacent surfaces of counter-mounted can opener found to have food debris and residue indicative of infrequent cleaning.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Core

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     Several foods found stored uncovered in walk-in cooler and walk-in freezer including shredded lettuce, can of tomato puree, tamales, chile relleno, and fried ice cream.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

     Code 3-302.11 (A) (4)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     Several plastic bins for storing cleaned lids and utensils found to contain dried food debris.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment. Ensure that these items are cleaned at a frequency sufficient to prevent accumulations.

     Code 4-601.11 (C)

   • Not serious Core Corrected on site

     CONTROLLING PESTS - HARBORAGE CONDITIONS

     Back room receiving door found propped open with towel, creating potential entry point for pests.

     Correction: Ensure that back door remains closed except when passing through.

     Code 6-501.111 (D)