Pollo D’ Oro

306 Gold Street
Brooklyn, NY 11201
(718) 855-8088

Current Inspection Grade: B

1. (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
2. (Critical) Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
3. (Critical) Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
4. (Critical) Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.
5. Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.

1. Current letter grade or "Grade Pending" card not conspicuously posted or visible to passersby

1. (Critical) Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
2. (Critical) Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding.
3. (Critical) Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
4. (Critical) Hot TCS food item not held at or above 140 °F.

1. Current letter grade or Grade Pending card not posted

1. (Critical) Live roaches present in facility's food and/or non-food areas.
2. (Critical) Filth flies or food/refuse/sewage-associated (FRSA) flies present in facility’s food and/or non-food areas. Filth flies include house flies, little house flies, blow flies, bottle flies and flesh flies. Food/refuse/sewage-associated flies include fruit flies, drain flies and Phorid flies.
3. (Critical) Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
4. (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
5. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
6. Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.

1. (Critical) Insufficient or no refrigerated or hot holding equipment to keep potentially hazardous foods at required temperatures.
2. (Critical) Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
3. (Critical) Food prepared from ingredients at ambient temperature not cooled to 41º F or below within 4 hours.
4. (Critical) Food not cooled by an approved method whereby the internal product temperature is reduced from 140º F to 70º F or less within 2 hours, and from 70º F to 41º F or less within 4 additional hours.
5. Thawing procedures improper.
6. Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.