Premises Information


	Return to Inspections

Name

LA PATRONA BAR AND GRILL

Address

3041 N MAIN ST

City/State/ZIP

HOPE MILLS

28348

Premise Type

1 - Restaurant

County

Cumberland

Inspection Date

6/24/2026

Final Score @ Grade

83.50

General Comments

Several molcajetes were observed stored in the dry storage area near the office. A molcajete is a traditional Mexican mortar and pestle carved from porous basalt (volcanic rock). Due to its rough, porous surface, this type of equipment is not smooth, durable, or easily cleanable and is not approved for use in food service operations. Manager verified that the molcajetes were being used to serve chicken, shrimp, and beef dishes. EHS advised the Manager that, because these items are not approved food- contact surfaces, they may no longer be used and must be removed from the kitchen. Manager complied and removed the bin of molcajetes from the kitchen. Supporting regulations from the 2017 NC Food Code are listed below: 4-101.11 CHARACTERISTICS. MATERIALS THAT ARE USED IN THE CONSTRUCTION OF UTENSILS AND FOOD CONTACT SURFACES OF EQUIPMENT MAY NOT ALLOW THE MIGRATION OF DELETERIOUS SUBSTANCES OR IMPART COLORS, ODORS, OR TASTES TO FOOD AND UNDER NORMAL USE CONDITIONS SHALL BE: P (A) SAFE; P (B) DURABLE, CORROSION-RESISTANT, AND NONABSORBENT; (C) SUFFICIENT IN WEIGHT AND THICKNESS TO WITHSTAND REPEATED WAREWASHING; (D) FINISHED TO HAVE A SMOOTH, EASILY CLEANABLE SURFACE; AND (E) RESISTANT TO PITTING, CHIPPING, CRAZING, SCRATCHING, SCORING, DISTORTION, AND DECOMPOSITION. 4-202.11 FOOD-CONTACT SURFACES - CLEANABILITY (PF) MULTIUSE FOOD-CONTACT SURFACES SHALL BE: SMOOTH; FREE OF BREAKS, OPEN SEAMS, CRACKS, CHIPS, INCLUSIONS, PITS; FREE OF SHARP INTERNAL ANGLES, CORNERS, AND CREVICES.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
2	1	Certified Food Protection Manager	No	Yes	No	2-102.12 (A) CERTIFIED FOOD PROTECTION MANAGER (C) THE PERSON IN CHARGE SHALL BE A CERTIFIED FOOD PROTECTION MANAGER THROUGH PASSING A TEST THAT IS PART OF AN ACCREDITED PROGRAM. There was not a Certified Food Protection Manager present during the inspection. REPEAT
8	4	Hands clean & properly washed	Yes	Yes	No	2-301.14 WHEN TO WASH (P) EMPLOYEES SHALL CLEAN THEIR HANDS AND EXPOSED PORTIONS OF THEIR ARMS IMMEDIATELY BEFORE ENGAGING IN FOOD PREPARATION INCLUDING WORKING WITH EXPOSED FOOD, CLEAN EQUIPMENT AND UTENSILS, BEFORE DONNING GLOVES TO INITIATE A TASK THAT INVOLVES WORKING WITH FOOD; AFTER ENGAGING IN OTHER ACTIVITIES THAT CONTAMINATE THE HANDS. Observed employees leaving the food preparation line to handle dirty dishes in the dishwashing area and then returning to the prep line, donning new gloves and resuming food preparation without washing their hands. Employees were also observed leaving the prep line to enter the walk-in cooler and returning to the prep line, changing gloves, and beginning food preparation without washing their hands. Proper handwashing was not performed after leaving the prep area prior to changing gloves. EHS informed the Manager of the observation. Manager coached employees on proper handwashing procedures. Employees washed their hands and changed gloves. CDI. REPEAT
16	3	Food-contact surfaces: cleaned & sanitized	Yes	No	No	4-601.11 (A) EQUIPMENT, FOOD-CONTACT SURFACES, NONFOOD CONTACT SURFACES, AND UTENSILS (PF) (A) EQUIPMENT FOOD-CONTACT SURFACES AND UTENSILS SHALL BE CLEAN TO SIGHT AND TOUCH. Observed excessive food build-up on the blade of the can opener. Employee detailed cleaned the blade. CDI. 4-602.11 EQUIPMENT FOOD-CONTACT SURFACES AND UTENSILS - FREQUENCY (C) SURFACES OF UTENSILS AND EQUIPMENT CONTACTING FOOD SUCH AS ICE BINS AND BEVERAGE DISPENSING NOZZLES AND ENCLOSED COMPONENTS OF EQUIPMENT SUCH AS ICE MAKERS, COOKING OIL STORAGE TANKS AND DISTRIBUTION LINES, BEVERAGE AND SYRUP DISPENSING LINES OR TUBES, COFFEE BEAN GRINDERS, AND WATER VENDING EQUIPMENT SHALL BE CLEANED AT A FREQUENCY SPECIFIED BY THE MANUFACTURER, OR AT A FREQUENCY NECESSARY TO PRECLUDE ACCUMULATION OF SOIL OR MOLD. Observed black build-up on the interior of the ice machine. EHS recommends increasing the frequency of detailed cleaning and sanitizing of the ice machine to prevent the accumulation of residue and to ensure the equipment is maintained in a clean and sanitary condition. REPEAT
21	1.50	Proper hot holding temperatures	Yes	No	No	3-501.16 (A) (2) AND (B) TIME / TEMPERATURE CONTROL FOR SAFETY FOOD, HOT AND COLD HOLDING (P) TIME/TEMPERATURE CONTROL FOR SAFETY FOOD SHALL BE MAINTAINED AT 135F OR ABOVE WHEN HOT HOLDING. Observed queso (100F) improperly hot holding on the hot line. Manager reheated the queso to 165F on the grill. CDI.
23	1.50	Proper date marking & disposition	Yes	No	No	3-501.17 READY-TO-EAT TIME / TEMPERATURE CONTROL FOR SAFETY FOOD, DATE MARKING (PF) REFRIGERATED, READY-TOEAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD PREPARED AND HELD IN A FOOD ESTABLISHMENT FOR MORE THAN 24 HOURS SHALL BE CLEARLY MARKED TO INDICATE THE DATE OR DAY BY WHICH THE FOOD SHALL BE CONSUMED ON THE PREMISES, SOLD, OR DISCARDED WHEN HELD AT A TEMPERATURE OF 41F OR LESS FOR A MAXIMUM OF 7 DAYS. THE DAY OF PREPARATION SHALL BE COUNTED AS DAY 1. Observed several containers of queso cheese stored in the walk-in cooler without date-marking labels. Manager verified that the queso cheese is prepared in-house and was made on June 23, 2026. Manager also verified that the product is typically held for approximately 2 to 3 days before being discarded or used. Manager provided date labels for the queso cheese. CDI.
28	1	Toxic substances properly identified stored & used	Yes	No	No	7-204.11 SANITIZERS, CRITERIA - CHEMICALS (P) CHEMICAL SANITIZERS, APPLIED TO FOOD-CONTACT SURFACES SHALL MEET THE REQUIREMENTS SPECIFIED IN 40 CFR 180.940 (CHLORINE SANITIZER SHALL MEASURE BETWEEN 50PPM-200PPM) Observed 3 chlorine sanitizer containers measuring from 500ppm-800ppm throughout the kitchen. Manager discarded the sanitizer solutions. CDI.
33	0.50	Proper cooling methods used; adequate equipment for temperature control	Yes	No	No	3-501.15 COOLING METHODS (A) COOLING SHALL BE ACCOMPLISHED IN ACCORDANCE WITH THE TIME AND TEMPERATURE CRITERIA BY USING ONE OR MORE OF THE FOLLOWING METHODS BASED ON THE TYPE OF FOOD BEING COOLED: (1) PLACING THE FOOD IN SHALLOW PANS; (2) SEPARATING THE FOOD INTO SMALLER OR THINNER PORTIONS. (B) WHEN PLACED IN COOLING OR COLD HOLDING EQUIPMENT, FOOD CONTAINERS IN WHICH FOOD IS BEING COOLED SHALL BE (2) LOOSELY COVERED, OR UNCOVERED IF PROTECTED FROM OVERHEAD CONTAMINATION DURING THE COOLING PERIOD TO FACILITATE HEAT TRANSFER FROM THE SURFACE OF THE FOOD. Observed a large, deep container of rice tightly covered while cooling in the walk-in cooler. Observed a container of cut tomatoes being improperly cooled in a cooler drawer on the cook line. EHS coached proper cooling procedures with the Manager, including the use of shallow pans or smaller portions, loose covering during the cooling process, and cooling foods in equipment capable of maintaining rapid cooling. Manager took corrective action by dividing the rice into smaller portions and loosely covering the containers before placing them in the walk-in cooler to cool properly. Manager also relocated the cut tomatoes from the cooler drawer to the walk-in cooler to ensure proper cooling. CDI.
37	0	Food properly labeled: original container	Yes	No	No	3-302.12 FOOD STORAGE CONTAINERS IDENTIFIED WITH COMMON NAME OF FOOD (C) EXCEPT FOR CONTAINERS HOLDING FOOD THAT CAN BE UNMISTAKABLY RECOGNIZED SUCH AS DRY PASTA, WORKING CONTAINERS HOLDING FOOD OR FOOD INGREDIENTS THAT ARE REMOVED FROM THEIR ORIGINAL PACKAGES FOR USE IN THE FOOD ESTABLISHMENT, SHALL BE IDENTIFIED WITH THE COMMON NAME OF THE FOOD. Observed a container of fish flour and spice shaker missing name labels stored on the cook line. Manager labeled the container and shaker. CDI. 0 POINTS TAKEN
38	1	Insects & rodents not present; no unauthorized animals	No	No	No	6-202.15 OUTER OPENINGS, PROTECTED (C) OUTER OPENINGS OF A FOOD ESTABLISHMENT SHALL BE PROTECTED AGAINST THE ENTRY OF INSECTS AND RODENTS BY SOLID, SELF-CLOSING, TIGHT-FITTING DOORS. Observed the back door in the kitchen area left partially open, creating a potential entry point for insects, rodents, and other pests. Manager closed the door. CDI. 6-501.111 CONTROLLING PESTS (C) THE PREMISES SHALL BE MAINTAINED FREE OF INSECTS, RODENTS, AND OTHER PESTS. Observed high fly activity throughout the kitchen. EHS recommends to have a professional pest control company service the establishment for flies.
43	1	In-use utensils: properly stored	No	Yes	No	3-304.12 IN-USE UTENSILS, BETWEEN-USE STORAGE (C) FOOD PREPARATION AND DISPENSING UTENSILS SHALL BE STORED WITH FOOD THAT IS NOT TIME/TEMPERATURE CONTROL FOR SAFETY WITH THEIR HANDLES ABOVE THE TOP OF THE FOOD WITHIN CONTAINERS OR EQUIPMENT THAT CAN BE CLOSED, SUCH AS BINS Observed a cup stored in a bulk container of tea in the server's station. Observed pitchers being used as scoops, stored in bulk containers of rice and beans in the dry storage area. Manager removed the cup and pitchers from the bulk containers. CDI. REPEAT
44	1	Utensils, equipment & linens: properly stored, dried & handled	No	Yes	No	4-903.11 EQUIPMENT, UTENSILS, LINENS, AND SINGLE-SERVICE AND SINGLE-USE ARTICLES (B) CLEAN EQUIPMENT AND UTENSILS SHALL BE STORED IN A SELF-DRAINING POSITION THAT ALLOWS AIR DRYING. Observed several clean pans stacked wet on shelving near the dishwasher. EHS coached Manager to on how to stack pans to properly air dry. REPEAT
47	0	Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used	No	No	No	4-202.15 CAN OPENERS CUTTING OR PIERCING PARTS OF CAN OPENERS SHALL BE READILY REMOVABLE FOR CLEANING AND FOR REPLACEMENT. Observed that the blade assembly of the can opener is secured with screws. Manager verified that the establishment does not have the appropriate tool or mechanism necessary to unlock and remove the blade for routine cleaning and maintenance. As a result, the blade cannot be readily removed for proper cleaning. EHS recommends replacing the can opener with a model that utilizes a locking/key mechanism that can be easily unlocked to allow for routine removal, cleaning, and sanitizing of the blade assembly. EHS provided the Manager with an example of an approved can opener design via email for reference. 0 POINTS TAKEN 4-101.19 NONFOOD-CONTACT SURFACES (C) NONFOOD-CONTACT SURFACES OF EQUIPMENT THAT ARE EXPOSED TO SPLASH, SPILLAGE, OR OTHER FOOD SOILING OR THAT REQUIRE FREQUENT CLEANING SHALL BE CONSTRUCTED OF A CORROSION-RESISTANT, NONABSORBENT, AND SMOOTH MATERIAL. Observed excessive rust accumulation on the shelving beneath prep tables located in the food preparation area near the reach-in freezers and in the server's station. Foil had been placed over the affected shelving surfaces in an apparent attempt to cover the rusted areas. Employees removed the foil. The rusted shelving surfaces are no longer smooth, durable, or easily cleanable. EHS recommends replacing the affected prep tables. Observed black garbage bags being used as splash guards and shelf liners on shelving used to store clean dishes in the dishwasher area. This condition was verified by the Manager. EHS coached the Manager about the importance of using approved, durable, and easily cleanable materials in areas designated for the storage of clean equipment and utensils. EHS recommends installing splash grads and PVC shelf liners on the clean dish rack. Manager removed the garbage bags from the shelving upon notification by EHS. 0 POINTS TAKEN 4-501.12 CUTTING SURFACES (C) SURFACES SUCH AS CUTTING BLOCKS AND BOARDS THAT ARE SUBJECT TO SCRATCHING AND SCORING SHALL BE RESURFACED IF THEY CAN NO LONGER BE EFFECTIVELY CLEANED AND SANITIZED, OR DISCARDED IF THEY ARE NOT CAPABLE OF BEING RESURFACED. Observed heavily scratched cutting boards stored clean, on shelving on the server's line. EHS recommends to replace the cutting boards. 0 POINTS TAKEN
55	0.50	Physical facilities installed, maintained & clean	No	Yes	No	6-501.11 REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS (C) PHYSICAL FACILITIES SHALL BE MAINTAINED IN GOOD REPAIR. Observed chipped and peeling paint in the ceiling tiles and around the ceiling vents in the kitchen. Observed wall damage in the prep area near the reach-in freezers. REPEAT
56	0.50	Meets ventilation & lighting requirements; designated areas used	Yes	No	No	6-305.11 DESIGNATION LOCKERS OR OTHER SUITABLE FACILITIES SHALL BE PROVIDED FOR THE ORDERLY STORAGE OF EMPLOYEES' CLOTHING AND OTHER POSSESSIONS. Observed employee personal items, including a bottle of medication (NyQuil) and a can of Lysol disinfectant spray, stored in a bin underneath a food preparation table in the server's station. EHS recommends providing a designated storage area, such as the Manager's office or another approved location, for employee personal items and non-food-related materials. 6-403.11 DESIGNATED AREAS. (A) AREAS DESIGNATED FOR EMPLOYEES TO EAT, DRINK, AND USE TOBACCO SHALL BE LOCATED SO THAT FOOD, EQUIPMENT, LINENS, AND SINGLE SERVICE AND SINGLE-USE ARTICLES ARE PROTECTED FROM CONTAMINATION. Observed a pan of fried frozen vegetables stored directly on top of a box of raw bacon stored in the reach-in freezer. Manager verified the pan of frozen vegetables were personal food. Employee removed the pan of frozen vegetables from the reach-in freezer. CDI.