Two Brothers Fish & Chips

896 Broadway
Brooklyn, NY 11206
(646) 945-0756

Current Inspection Grade: A

1. (Critical) Live roaches in facility's food or non-food area.
2. (Critical) Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
3. (Critical) Food contact surface, refillable, reusable containers, or equipment improperly constructed, placed or maintained. Unacceptable material used. Culinary sink or other acceptable method not provided for washing food.
4. (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.
5. (Critical) Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies.
6. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
7. Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.
8. Unapproved outdoor, street or sidewalk cooking.

1. Nuisance created or allowed to exist. Facility not free from unsafe, hazardous, offensive or annoying condition.

1. (Critical) After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or less within 4 additional hours.
2. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

1. (Critical) Food contact surface, refillable, reusable containers, or equipment improperly constructed, placed or maintained. Unacceptable material used. Culinary sink or other acceptable method not provided for washing food.
2. (Critical) After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or less within 4 additional hours.
3. (Critical) Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
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. (Critical) Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies.
6. Contract with a pest management professional not in place. Record of extermination activities not kept on premises.
7. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
8. Unapproved outdoor, street or sidewalk cooking.
9. 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.

1. Nuisance created or allowed to exist. Facility not free from unsafe, hazardous, offensive or annoying condition.