The Tipsy

Inspector's notes

Observed cooked shrimp, cooked meatballs, chopped lettuce, sliced cheese, and marinara sauce without date marking in the walk-in cooler. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Per PIC, all RTE/TCS foods were prepared within the past 7 days and were properly date marked at the time of inspection. Corrective Action: Corrected at time of inspection. 2nd consecutive violation.

Inspector's notes

Observed the person in charge was not a Certified Food Protection Manager. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Consecutive repeat: 2nd. Correct prior to next routine inspection.

Inspector's notes

Observed no written procedures for vomit and diarrhea at the time of inspection. Written procedures for clean-up of vomiting and diarrheal events is required onsite at all times. PIC printed out Maricopa County written procedures at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no handwashing sink signage at any of the four handwashing sinks located by the prep table, behind the bar, and in either of the restrooms used by food employees. A sign that notifies employees to wash their hands must be available at all handwashing sinks used by food employees. Consecutive repeat violation: 2nd. Correct by the next routine inspection.

Inspector's notes

Observed cooked shrimp 44*F, hummus 45*F, feta cheese 49*F, blue cheese 49*F, mixed greens 44*F, ranch with TCS ingredients 45*F, bloomin sauce with TCS milk 46*F, cooked chicken wings 48*F, pepper jack cheese 47*F, cocktail sauce labeled keep refrigerated 47*F, in the prep table from the previous day per PIC. Also observed prosciutto 50*F, cooked shrimp 44*F, and cheddar cheese 52*F in the prep table pulled from the walk-in within the past hour per PIC. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. All TCS foods improperly cold held greater than 4 hours were discarded by PIC at time of inspection. All TCS foods improperly cold held less than 4 hours were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked shrimp, cooked meatballs, queso cheese sauce, imitation crab mix, marinara sauce without date marking in the walk-in cooler. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Per PIC, all RTE/TCS foods were prepared within the past 7 days and were properly date marked at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed prep table at 52.8*F at the time of inspection per inspectors min/ max thermometer with TCS foods holding between 44*F-52*F. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection 10/2/25. Can be verified with electronic means.

Inspector's notes

Observed the person in charge was not a Certified Food Protection Manager. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Correct prior to next routine inspection.

Inspector's notes

Observed no handwashing sink signage at any of the four handwashing sinks located by the prep table, behind the bar, and in either of the restrooms used by food employees. A sign that notifies employees to wash their hands must be available at all handwashing sinks used by food employees. Corrected by the next routine inspection.

Inspector's notes

Observed the following TCS food items not date marked; american cheese, goat cheese, cooked shrimp, cooked bacon, salsa, cheese sauce, breaded cooked chicken, crab cakes, heavy cream. Person in Charge (PIC) stated they were prepped on Saturday. All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. All ready to eat (RTE) and Time/Temperature Control for Safety (TCS) foods were properly date marked at the time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a can of pest control chemicals in the dry storage closet. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed bottles of wine in the ice holding unit on the bar line, using ice as a coolant for the intended use as consumption. Ice used as an exterior coolant may not be used as an ingredient in any food/drinks. Bottles of wine were taken out of the ice and contaminated ice was disposed of by PIC. Corrective Action: Corrected at time of inspection.