[Editor’s note: The report mentioned here is from an inspection conducted on January 30 and may not represent the future health inspection status of the food establishment.]
The Sacramento health department carried out a routine check at the Mexican restaurant Carnitas El Rincon on January 30. The restaurant received a yellow placard after being cited for multiple health code violations.
Carnitas El Rincon
- When: January 30, 2026
- Where: 9007 Folsom Blvd, Sacramento, CA 95826
Carnitas El Rincon is a Mexican restaurant serving items such as burritos and combo plates. According to the report, the violations noted are:
- Paper towels dispenser was empty inside the women’s restroom. An employee was directed to refill the paper towel dispenser immediately.
- Both paper towel dispensers at the handwash sinks in the kitchen were empty. Rolls of paper towels were observed nearby. The paper towel dispenser inside the men’s restroom was also empty, with a roll stored on top of the dispenser.
- A container of pork feet was found on the steam table at 115–117°F. The employee said the food had been hot-holding for one hour. The violation was corrected by reheating the pork feet on the flat grill.
- The facility did not have a food manager certificate.
- An employee’s drink was seen stored on top of a box of tortillas in the back storage room.
- An employee was seen washing and wiping hands on an apron. They were directed to properly rewash their hands at the handwash sink and dry them with paper towels. The issue was corrected during inspection.
- Four 4-inch-deep containers of cooked ribs, pig skin, and stomach were observed cooling at room temperature on a speed rack and partially covered with foil. The employee said the food items had been cooling for 40 minutes.
- Three 4-inch-deep containers of cooked rice and beans were seen cooling on ice in the back storage room, with insufficient ice present. Food temperatures measured at 117-120°F. The employee said items had been cooling for 30-40 minutes. The staff was directed to add more ice and relocate food to the walk-in cooler.
- Two 4-inch-deep containers of cooked pig skin were observed cooling uncovered on a counter at room temperature, with food temperatures measuring 67-71°F. The inspection report stated that the food had been cooling for 30-40 minutes. The staff was instructed to relocate food to the walk-in cooler immediately.
- A container of raw chicken was found stored on top of garlic and shredded cheese inside the walk-in cooler. The staff was asked to rearrange all potentially hazardous foods according to proper storage order.
- Bulk bags of sugar and other dry goods were stored directly on the floor near the prep sink.
- Old food debris and grease accumulation were observed on the cold top section of the two-door reach-in cooler. White mold accumulation was also observed on the door gasket.
- Chlorine sanitizer test strips were not available. Fresh-scent bleach was being used as a sanitizer.
- According to the inspection report, the ambient temperature of the two-door reach-in refrigerator measured 43°F.
- Cardboard was observed lining the top of the grease trap beneath the three-compartment sink.
- Boxes of to-go containers, cups, and related items were observed stored on the floor near the speed rack.
- Refrigerators were observed to be lacking internal thermometers.
- An employee’s cell phone was found stored on top of paper plates near the two-door reach-in cooler, according to the report. The item was removed.
The detailed report is available online.
Follow-up Inspection
According to the report, the restaurant received a yellow placard and is expected to undergo a reinspection within 24-72 hours. The violations must be corrected before a green placard can be issued.
