4708 Greenpoint Ave
Queens, NY 11104
(929) 331-9793
Current Inspection Grade: A
At A Glance
Pelicana Premium Chicken has an average score of 41.5 from 2 scored inspections (see inspection history).
The average is higher than 27, which equates to having a C average. This shows that Pelicana Premium Chicken may not be meeting the City and State guidelines for food safety and handling, personal hygiene, facility and equipment managment and vermin control.
An establishment typically has two chances to earn a Grade A in every inspection cycle. It needs to score below 14 points either on its initial visit, or during the re-inspection if it didn't score below 14 points on the first visit.
An establishment typically has two chances to earn a Grade A in every inspection cycle. It needs to score below 14 points either on its initial visit, or during the re-inspection if it didn't score below 14 points on the first visit.
Inspection History
08/31/2023 | Pre-permit (Operational) / Re-inspection | Score: 10 | A
- (Critical) Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
- Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
08/09/2023 | Pre-permit (Operational) / Initial Inspection | Score: 73 | Not Graded
- (Critical) Hot TCS food item not held at or above 140 °F.
- (Critical) Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
- (Critical) Live roaches in facility's food or non-food area.
- (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.
- (Critical) Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
- (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.
- (Critical) No approved written standard operating procedure for avoiding contamination by refillable returnable containers.
- Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
- Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
- Mechanical or natural ventilation not provided, inadequate, improperly installed, in disrepair or fails to prevent and control excessive build-up of grease, heat, steam condensation, vapors, odors, smoke or fumes.
- Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.
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