Brother's Fish & Chips Restaurant (NYS Health Operation #944163) is a food service facility in inspected by inspected by New York State Department of Health (NYSDOH). The registered business location is at 172 North Highland Avenue, Ossining, NY 10562. The food service type is Food Service Establishment - Food Service Establishment. The last inspection date is September 22, 2020.
| NYS Health Operation ID | 944163 |
| NYSDOH Gazetteer | 590500 |
| Facility Name | BROTHER'S FISH & CHIPS RESTAURANT |
| Operation Name | BROTHER'S FISH & CHIPS RESTAURANT |
| Facility Address | 172 NORTH HIGHLAND AVENUE, OSSINING |
| Permitted Corporation Name | BROTHERS FISH & CHIPS RESTAURANT, INC. |
| Permitted Operator Name | RUTILIO DIAZ |
| Address | 172 North Highland Avenue Ossining NY 10562 |
| Municipality | OSSINING |
| County | WESTCHESTER |
| Local Health Department | Westchester County |
| Food Service Description | Food Service Establishment - Food Service Establishment |
| Permit Expiration Date | 2022-05-31 |
| Inspection Date | 2020-09-22 |
| Inspection Type | Inspection |
| Total Critical Violations | 1 |
| Total Noncritical Violations | 14 |
| Violations | 8A- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked) |
| Inspection Comments | Discussed: Shellfish tag procedures.; Rearrangement of cole slaw in the bain marie refrigerator.; Reviewed flour/bread crumb re-use procedures. Both are sifted hourly and are only used for the day. Flour is replaced every 3 hours.; Quaternary sanitizer spray (Diamond RTU Sanitizer) not found on the EPA's N-list. Product should be replaced with a sanitizer that is found on the list. Consider the replacement products contact time when deciding which product to use. Operator currently not taking temperatures of staff and asking required COVID-19 questions. NY Forward template not available. Template must be completed, submitted to the State and a copy kept on-site.; For any future catering events, a temperature log must be maintained to record the date, name of event, food item, time, temperature when leaving the facility and temperature at time of service.; Prohibit use of lining shelves with cardboard.; Indoor dining is by reservation only. Ony 10 patrons maximum permitted. Operator will arrange dining furniture based on the size/number of party to ensure 6 feet of spacing is provided (from a pushed out chair).; Condition of the wall by the food prep sink.; Re-inspection on or about 10/6/20. |
| Inspection Date | Inspection Type | Violations |
|---|---|---|
| 2025-10-14 | Inspection | Critical: , Noncritical: 6, Violation Items: 11B; 11D; 12E; 14A; 15A; 8B VALID FSE PERMIT IS POSTED IN PUBLIC VIEW.|ALLERGEN POSTER IS VISIBLE.|FOOD ALLERGEN WARNING PRESENT ON ALL MENUS.||DISCUSSED:|STYROFOAM BAN|WIPING CLOTH STORAGE|SINGLE USE UTENSIL LAW|RECYCLING|USE OF GLOVES OR UTENSILS TO ELIMINATE BARE HAND CONTACT WITH READY TO EAT FOODS|ALL HOT HOLDING AND COLD STORAGE TEMPERATURES ARE ACCEPTABLE AT THIS TIME.||WCDOH WEBSITE |https://health.westchestergov.com/sanitation |NYS FOOD CODE 14- 1|https://regs.health.ny.gov/content/subpart-14-1-food-service-establishments |New Single use Law:|https://health.westchestergov.com/images/stories/PDF/singleusefoodwareposter.pdf |https://health.westchestergov.com/images/stories/PDF/singleusefoodwarefactsheet.pdf |New Allergy Law:|https://health.westchestergov.com/images/stories/PDF/foodallergylaw-chapter541.pdf |https://health.westchestergov.com/images/stories/PDF/foodallergylaw.pdf |Link to approved Allergy classes:|https://www.servsafe.com/ServSafe-Allergens |https://www.statefoodsafety.com/food-allergens |https://menutrinfo.com/training/ |Choking poster, state allergy law https://health.ny.gov/environmental/indoors/food_safety/fse_signage.html |
| 2024-01-30 | Re-Inspection | Critical: , Noncritical: 2, Violation Items: 11A; 14B No red items found at this time. |Waiver for $250 issued at this time for not keeping shellfish tags with products, signed waiver and check for $250 accepted at this time, check #199. |Followup for lack of of shellfish tags case #PHP-9495-24-MK-AQHP-FSE. |Discussed the following:|- Shellfish tags to be kept for |- Food prep sink to be used to prep food items |- Shells not to be reused for food service |https://health.westchestergov.com/sanitation |New Single use Law:|https://health.westchestergov.com/images/stories/PDF/singleusefoodwareposter.pdf |https://health.westchestergov.com/images/stories/PDF/singleusefoodwarefactsheet.pdf|New Allergy Law:|https://health.westchestergov.com/images/stories/PDF/foodallergylaw-chapter541.pdf |https://health.westchestergov.com/images/stories/PDF/foodallergylaw.pdf |https://www.servsafe.com/ServSafe-Allergens|https://www.statefoodsafety.com/food-allergens|https://menutrinfo.com/training/ |
| 2024-01-22 | Inspection | Critical: 2, Noncritical: 8, Violation Items: 10B; 11A; 11B; 11C; 12A; 12C; 12E; 14B; 1F; 2C Re inspection for above red violations on or after 1/25/2024. |Ticket issued at this time for lack of shellfish tags on clams and mussels, case #PHP-9495-24-MK-AQHP-FSE. Hearing date 2/22/2024 at 9:30am, 25 Moore ave Mount Kisco New York. |Discussed the following:|- Shellfish tags to be kept for |- Food prep sink to be used to prep food items |- Shells not to be reused for food service |https://health.westchestergov.com/sanitation |New Single use Law:|https://health.westchestergov.com/images/stories/PDF/singleusefoodwareposter.pdf |https://health.westchestergov.com/images/stories/PDF/singleusefoodwarefactsheet.pdf|New Allergy Law:|https://health.westchestergov.com/images/stories/PDF/foodallergylaw-chapter541.pdf |https://health.westchestergov.com/images/stories/PDF/foodallergylaw.pdf |https://www.servsafe.com/ServSafe-Allergens|https://www.statefoodsafety.com/food-allergens|https://menutrinfo.com/training/ |
| 2022-04-04 | Inspection | Critical: , Noncritical: , Violation Items: HACCP performed. baffalo chicken wings.. |
| 2020-09-22 | Inspection | Critical: 1, Noncritical: 14, Violation Items: 10A; 10B; 11A; 12C; 12E; 15A; 15B; 2C; 8A; 8B; 8C; 8D Discussed: Shellfish tag procedures.; Rearrangement of cole slaw in the bain marie refrigerator.; Reviewed flour/bread crumb re-use procedures. Both are sifted hourly and are only used for the day. Flour is replaced every 3 hours.; Quaternary sanitizer spray (Diamond RTU Sanitizer) not found on the EPA's N-list. Product should be replaced with a sanitizer that is found on the list. Consider the replacement products contact time when deciding which product to use. Operator currently not taking temperatures of staff and asking required COVID-19 questions. NY Forward template not available. Template must be completed, submitted to the State and a copy kept on-site.; For any future catering events, a temperature log must be maintained to record the date, name of event, food item, time, temperature when leaving the facility and temperature at time of service.; Prohibit use of lining shelves with cardboard.; Indoor dining is by reservation only. Ony 10 patrons maximum permitted. Operator will arrange dining furniture based on the size/number of party to ensure 6 feet of spacing is provided (from a pushed out chair).; Condition of the wall by the food prep sink.; Re-inspection on or about 10/6/20. |
| 2019-07-02 | Inspection | Critical: , Noncritical: 5, Violation Items: 12E; 15A; 15B; 8A; 8E |
| 2018-09-12 | Inspection | Critical: 1, Noncritical: 7, Violation Items: 10B; 12E; 14A; 15B; 4A; 8A; 8C |
| 2018-03-01 | Inspection | Critical: , Noncritical: 5, Violation Items: 12E; 15B; 8E |
| 2017-09-18 | Inspection | Critical: , Noncritical: 6, Violation Items: 12D; 12E; 14B; 8A |
| 2017-03-21 | Inspection | Critical: , Noncritical: 3, Violation Items: 8A; 8B |
| 2016-07-14 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2016-06-14 | Inspection | Critical: , Noncritical: , Violation Items: |
| Violation Item | Critical Violation | Violation Description |
|---|---|---|
| 1F | Critical Violation | Shellfish not from approved sources, improperly tagged/labeled, tags not retained 90 days. |
| 2C | Critical Violation | Cooked or prepared foods are subject to cross-contamination from raw foods. |
| 4A | Critical Violation | Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. |
| Not Critical Violation | ||
| 10A | Not Critical Violation | Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces) |
| 10B | Not Critical Violation | Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) |
| 11A | Not Critical Violation | Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions |
| 11B | Not Critical Violation | Wiping cloths dirty, not stored properly in sanitizing solutions |
| 11C | Not Critical Violation | Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred |
| 11D | Not Critical Violation | Non food contact surfaces of equipment not clean |
| 12A | Not Critical Violation | Hot, cold running water not provided, pressure inadequate |
| 12C | Not Critical Violation | Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained |
| 12D | Not Critical Violation | Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs |
| 12E | Not Critical Violation | Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing |
| 14A | Not Critical Violation | Insects, rodents present |
| 14B | Not Critical Violation | Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin |
| 15A | Not Critical Violation | Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces |
| 15B | Not Critical Violation | Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans |
| 8A | Not Critical Violation | Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked) |
| 8B | Not Critical Violation | In use food dispensing utensils improperly stored |
| 8C | Not Critical Violation | Improper use and storage of clean, sanitized equipment and utensils |
| 8D | Not Critical Violation | Single service items reused, improperly stored, dispensed, not used when required |
| 8E | Not Critical Violation | Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures |
| Street Address |
172 NORTH HIGHLAND AVENUE |
| City | OSSINING |
| State | NY |
| Zip Code | 10562 |
Address: 172 North Highland Avenue, Ossining, NY 10562 Food Service Description: Food Service Establishment Inspection Date: 2015-11-04 |
Address: 172 North Highland Avenue, Ossining, NY 10562 Food Service Description: Commissary Inspection Date: 2024-01-22 |
Address: 172 North Highland Avenue, Ossining, NY 10562 Food Service Description: Catering Operation Inspection Date: 2020-09-22 |
Address: 172 North Highland Avenue, Ossining, NY 10562 Food Service Description: Food Service Establishment Inspection Date: 2011-01-24 |
Address: 36-38 Spring Street, Ossining, NY 10562 Food Service Description: Food Service Establishment Inspection Date: 2025-11-07 | |||
Address: 95 Broadway, Ossining, NY 10562 Food Service Description: SOFA Prep Site-State Office for the Aging Inspection Date: 2025-07-16 | |||
Address: 299 North Highland Avenue, Ossining, NY 10562 Food Service Description: Food Service Establishment Inspection Date: 2025-08-06 | |||
Address: 46 Westerly Road, Ossining, NY 10562 Food Service Description: Food Service Establishment Inspection Date: 2025-05-05 | |||
Address: 41 Spring Street, Ossining, NY 10562 Food Service Description: Food Service Establishment Inspection Date: 2025-05-08 | |||
Address: 255 North Highland Avenue, Ossining, NY 10562 Food Service Description: Commissary Inspection Date: 2025-10-14 | |||
Address: 181 Croton Avenue, Ossining, NY 10562 Food Service Description: Food Service Establishment Inspection Date: 2025-12-29 | |||
Address: 1 Old Albany Post Road, Ossinng, NY 10562 Food Service Description: Frozen Desserts Inspection Date: 2025-09-03 | |||
Address: 11 Old Albany Post Road, Ossining, NY 10562 Food Service Description: Food Service Establishment Inspection Date: 2025-11-24 | |||
Address: 121 Main Street, Ossining, NY 10562 Food Service Description: Food Service Establishment Inspection Date: 2025-10-24 | |||
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This dataset includes about 90k food service facilities inspected by New York State Department of Health (NYSDOH). In New York State, environmental health protection programs are carried out at the central, regional, district and county levels. Each service facility is registered with facility name, business address, inspection dates, violations, etc.
| Subject | Business and Economy |
| Jurisdiction | State of New York |
| Data Provider | New York State Department of Health (NYSDOH), Bureau of Community Environmental Health and Food Protection |
| Source | data.ny.gov |
The New York State Department of Health's Bureau of Community Environmental Health and Food Protection works to protect the public health by assuring that food service establishments are operated in a manner that eliminates hazards through design and management, resulting in a decreased incidence of foodborne illness in our communities. The Bureau's Food Protection Program also coordinates foodborne outbreak investigations, analyzes the findings and uses this information to develop regulations and guidance designed to prevent similar outbreaks in the future. This data includes the name and location of food service establishments and the violations that were found at the time of their inspections. Violation details are collected on inspection reports (i.e., the actual food item, quantity and temperature of food found out of temperature control) as well as corrective actions for critical violations; this data set is limited to the violation number and the corresponding general violation description.
There are over 90,000 food service establishments in New York State. The Food Protection Program provides guidance and assistance to county and city health departments and State District Offices which in turn permit and inspect food service establishments, some institutional food services, temporary and mobile food service establishments and food and beverage vending machines. Each food service establishment is registered with facility name, business address, inspection dates, violations, etc.
To give New Yorkers the access they deserve to government data and information, Governor Andrew M. Cuomo launched the Open NY initiative in March 2013 and signed Executive Order 95. It directs state agencies to identify, catalog, and publish their data on the state's open data website administered by the Office of Information Technology Services (ITS). Open NY increases transparency, improves government performance, empowers New Yorkers to participate in government, and encourages research and economic opportunities statewide.