CARNITAS EL RINCON

Contact & location

Address

3141 ALUM ROCK AV
San Jose, CA 95127

Phone

+14089232135

Website

https://carnitaselrincon.com/

Licenses & credentials

On-Sale Beer & Wine - Eating Place

active 00633100 Issued 31-DEC-2021 · Expires 30-NOV-2026 · Source: California ABC

Compliance history

Public regulatory record from authoritative sources. 5 actions on file. See how we present this data.

• 2026-04-08 ROUTINE INSPECTION Passed Score 90
  4 items noted

  • K07 Proper hot and cold holding temperatures
    Shredded cheese stored on the preparation fridge, including diced tomato, sliced turkey, and eggs were measured between 47 °F and 50 °F. [CA] All potentially hazardous foods like meat, seafood, poultry, dairy products, cooked vegetables, cooked cereals, greens, and diced tomatoes shall always be held at 41°F or below or at 135°F or above.
  • K40 Wiping cloths: properly used, stored
    There was very low sanitizer concentration on one of the sanitizer buckets. [CA] Maintain the sanitizer concentration on the sanitizer buckets at 200 ppm quaternary ammonia. 100 ppm chlorine (bleach), 272 ppm -700 ppm lactic acid levels.
  • K41 Plumbing approved, installed, in good repair; proper backflow devices
    The handwash station located in one of the restroom ic clogged. [CA] Repair the drain issue immediately. Until the drain issue is resolved, please let employees use the restroom which does not have any issue with the handwash station.
  • K01 Demonstration of knowledge; food safety certification
    A couple of the employees do not have active food handler cards. [CA] Employee engaged in food preparation, storage, and service and who do not have food safety certificate must take food handler cards within a month of hire. California approved Food Handler Card (FHC) class providers All Directory Listing (ahttps://anabpd.ansi.org/Accreditation/credentialing/certificate-issuers/AllDirectoryListing?prgID=228,238&statusID=4nsi.org)
  View public record →
• 2025-10-02 FOLLOW-UP INSPECTION Passed
  1 item noted

  • K40 Wiping cloths: properly used, stored
    There was very low sanitizer concentration on one of the sanitizer buckets. [CA] Maintain the sanitizer concentration on the sanitizer buckets at 200 ppm quaternary ammonia. 100 ppm chlorine (bleach), 272 ppm -700 ppm lactic acid levels.
  View public record →
• 2025-10-01 ROUTINE INSPECTION Conditional Score 78
  5 items noted

  • K40 Wiping cloths: properly used, stored
    A couple of wet/soiled wiping cloths were stored on the counters. [CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).
  • K36 Equipment, utensils, linens: Proper storage and use
    Boxes of single use and other utensils were stored on the floor back in the storage area. [CA] For easy floor cleaning and to prevent insect/rodent infestation and hiding, store all utensils/equipment at least six inches off the floor on approved shelf/dunnage rack at all the time.
  • Critical K07 Proper hot and cold holding temperatures
    Rice in a big bin stored on the steam able was measured below 120 OF. [CA] All potentially hazardous foods like garlic in oil; cut melons; raw sprouts; cooked foods of plant origin; foods of animal origin and any other food capable of supporting the rapid and progressive growth of infectious or toxigenic microorganisms or the slower growth of Clostridium botulinum shall always be held at 41°F or below or at 135°F or above. If any of these food products are going to be stored at room temperature, time might be used as a public health control with proper time/temperature logs. The Person in Charge (PIC) in charge said the food products were prepared an hour ago. She is told to reheat the meatballs to 165 OF and keep them at or above 135 OF. The PIC reheated the food products to 165 oF (COS).
  • Critical K06 Adequate handwash facilities supplied, accessible
    There was no soap supply on the customer's restroom handwash station. [CA] Refill the wall-mounted soap dispenser immediately. Until the wall-mounted soap dispenser is refilled/fixed, provide a pump-type soap dispenser. The facility manager provided a pump-type soap dispenser (COS).
  • K41 Plumbing approved, installed, in good repair; proper backflow devices
    Drainpipe from the ice machine is immersed inside the floor sink. [CA] To prevent possible contamination from backup of sewage, please provide at least one inch air gap between the floor sink and the drainpipes.
  View public record →
• 2025-02-10 ROUTINE INSPECTION Passed Score 80
  6 items noted

  • Critical K06 Adequate handwash facilities supplied, accessible
    There was no soap supply on the customer's restroom handwash station. [CA] Refill the wall-mounted soap dispenser immediately. Until the wall-mounted soap dispenser is refilled/fixed, provide a pump-type soap dispenser. The facility manager provided a pump-type soap dispenser (COS).
  • K33 Nonfood contact surfaces clean
    Repeated violation: The screen cover of the customer’s restroom exhaust fan has excessive dust accumulation. [CA] Clean the exhaust fan and makeup air screens regularly.
  • K07 Proper hot and cold holding temperatures
    Some potentially hazardous foods stored on the preparation fridge, including diced tomato and cheese were measured between 45°F and 50 °F. [CA] All potentially hazardous foods like meat, seafood, poultry, dairy products, cooked vegetables, cooked cereals, greens, and diced tomatoes shall always be held at 41°F or below or at 135°F or above. Please monitor the temperature and use of the refrigeration unit regularly
  • K41 Plumbing approved, installed, in good repair; proper backflow devices
    Drainpipe from the ice machine is immersed inside the floor sink. [CA] To prevent possible contamination from backup of sewage, please provide at least one inch air gap between the floor sink and the drainpipes.
  • K30 Food storage: food storage containers identified
    Many food products on boxes were stored directly on the floor or on milk crate back in the storage area. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.
  • K21 Hot and cold water available
    Repeated violation: There is no hot water supply on both restrooms handwash stations. [CA] Please provide 100 oF warm water on the handwash stations immediately.
  View public record →
• 2024-05-16 ROUTINE INSPECTION Passed Score 89
  5 items noted

  • K30 Food storage: food storage containers identified
    Some food products including canned food products were stored on the make-shift storage shed stored in the back of the facility. [CA] Relocate all food products inside the facility.
  • K21 Hot and cold water available
    There is no hot water supply on both restrooms handwash stations. [CA] Please provide 100 oF warm water on the handwash stations immediately.
  • K39 Thermometers provided, accurate
    There was not a functional prob thermometer to measure the internal temperature of the cold and hot food products. [CA] Provide an approved prob type thermometer and use it with a regular calibration and sanitization.
  • K33 Nonfood contact surfaces clean
    The screen cover of the customer’s restroom exhaust fan has excessive dust accumulation. [CA] Clean the exhaust fan and makeup air screens regularly.
  • K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
    The back door was left open. [CA] To prevent insect/rodent infections, keep the backdoor always closed or install a screen door.
  View public record →

Other details

Cuisine

mexican

Sources

This record was assembled from these open data sources, each verified on the date shown.

• sccgov_deh — verified 2026-05-03 · view source
• ca_abc — verified 2026-05-03 · view source
• overture — verified 2026-05-03 · view source
• osm — verified 2026-05-03 · view source

Last verified: 2026-05-03. See something wrong? Submit a correction.