EL PATRON RESTAURANT

4 findings recorded on Sep 18, 2026. 4 marked corrected on site.

1. Repeat violationItem 2-2D ↗

   Handwashing

   Observed two handwashing sinks obstructed: one contained a plastic bowl filled with limes and water, and the other contained an empty plastic bag. Using a Handwashing Sink- Operation & maintenance (Pf) (o) Using a Handwashing Sink.

   Inspector’s full note

   Inspection item: Adequate handwashing facilities supplied & accessible

   Observed two handwashing sinks obstructed: one contained a plastic bowl filled with limes and water, and the other contained an empty plastic bag. Using a Handwashing Sink- Operation & maintenance (Pf) (o) Using a Handwashing Sink. 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf 2. A handwashing facility may not be used for purposes other than handwashing. Pf 3. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. Pf PIC removed container and bag from both handsinks. Discussed with PIC that hand sink shall only be used for hand washing and shall be accessible at all times. Corrected On-Site. Repeat Violation.

   Official report · Item 2-2D ↗

   Marked corrected on site

2. Violation recordedItem 2-2D ↗

   Handwashing

   Observed no hand soap at one of the hand sinks of the main kitchen. Handwashing Cleanser, Availability (Pf) (3) Numbers and Capacities.

   Inspector’s full note

   Inspection item: Adequate handwashing facilities supplied & accessible

   Code 511-6-1.07(3)(a)

   Observed no hand soap at one of the hand sinks of the main kitchen. Handwashing Cleanser, Availability (Pf) (3) Numbers and Capacities. (a) Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf PIC added hand soap to the soap dispenser. Corrected On-Site. New Violation.

   Official report · Item 2-2D ↗

   Marked corrected on site

3. Repeat violationItem 11A ↗

   Cooling methods and equipment

   Observed two large bins of marinated chicken in the walk-in cooler tightly covered with plastic wrap. Cooling Methods (Pf, C) (e) Cooling Methods.

   Inspector’s full note

   Inspection item: Proper cooling methods used: adequate equipment for temperature control

   Code 511-6-1.04(6)(e)

   Observed two large bins of marinated chicken in the walk-in cooler tightly covered with plastic wrap. Cooling Methods (Pf, C) (e) Cooling Methods. 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. PIC instructed food service employees to divide the marinated chicken into smaller containers and transfer the chicken into metal containers. Corrected On-Site. Repeat Violation.

   Official report · Item 11A ↗

   Marked corrected on site

Correction status comes from the dated report. Later changes may not be recorded here.