Tipsy Tavern

Year by year

Inspections

1. Feb 26, 2026 Routine · 2 priority, 2 priority foundation
   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     The chlorine sanitizer is not being used according to EPA registered label use instructions and is at 0 PPM.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Corrective action: new bottle of sanitizer was installed and placed on the floor. Dishwasher sanitizer then tested in the acceptable range

     Code 4-501.114 (A) - (E)

   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - CLEANING FREQUENCY

     Catch pans for the autofryers used with time/temperature controlled for safety food is not cleaned every 4 hours.

     Correction: Clean food contact surfaces used with time/temperature controlled for safety food a minimum of every 4 hours. Corrective action: cleaning scheduled was created. Pans will be cleaned at least once every 4 hours

     Code 4-602.11 (C)

   • Not serious Priority Foundation

     PERSON IN CHARGE - EMPLOYEE ILLNESS REPORTING

     The Person in Charge (PIC) has not provided training to employees about their responsibility to inform the person in charge about any signs, symptoms and diagnosis of foodborne illness.

     Correction: The person in charge shall provide training to employees on their reponsibility to report any signs, symptoms or diagnosis of foodborne illness.

     Code 2-103.11 (O)

   • Not serious Priority Foundation

     CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS

     Food establishment does not have procedures that address responding to vomiting or diarrheal events.

     Correction: Develop procedures for responding to vomiting and diarrheal events. Specifically actions that employees must take to minimize the spread of contamination.

     Code 2-501.11

2. May 14, 2025 Pre-inspection Follow Up · 1 core, 1 repeat
   • Not serious Core Repeat

     EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - DESIGNED

     Handles on the True cooler in the bar is made out of wood. These handles are not easily cleanable.

     Correction: Provide equipment that is designed and constructed to be easily cleanable and free from unnecessary ledges, projections and crevices.

     Code 4-202.16

3. Feb 12, 2025 Pre-inspection · 1 priority foundation, 7 core
   • Not serious Priority Foundation

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     Chlorine test kit for monitoring sanitizer concentration is expired

     Correction: Provide a test kit to allow accurate determination of the sanitization concentration.

     Code 4-501.116

   • Not serious Core

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no approved or current certified food manager for this establishment.

     Correction: Provide an approved certified food protection manager in the food establishment within 90 days.

     Code 12-201.11 (A) (1)

   • Not serious Core

     EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - DESIGNED

     Handles on the True cooler in the bar is made out of wood. These handles are not easily cleanable.

     Correction: Provide equipment that is designed and constructed to be easily cleanable and free from unnecessary ledges, projections and crevices.

     Code 4-202.16

   • Not serious Core

     EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - DESIGNED

     Wooden shelves in the basement are unfinished and are not easily cleanable.

     Correction: Provide equipment that is designed and constructed to be easily cleanable and free from unnecessary ledges, projections and crevices. Resurfaces shelves.

     Code 4-202.16

   • Not serious Core

     EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS

     Homestyle 3 unit crockpot is not ANSI certified or approved by the department.

     Correction: Unapproved equipment shall be removed from food service.

     Code 4-205.11

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of the edge of the counter top behind the dishwasher and near the handwashing sink has exposed particle board. This are is not easily cleanable.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment. Resurface the edge of the counter top so that it is easily cleanable.

     Code 4-601.11 (C)

   • Not serious Core

     FLOORS, WALLS AND CEILINGS - CLEANABILITY

     The walls in the 2 walk-in cooler have unfinished wood slats that are not easily cleanable.

     Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

     Code 6-201.11

   • Not serious Core

     FLOOR AND WALL JUNCTURES, COVED, AND ENCLOSED OR SEALED

     Floor and wall juncture in the kitchen is not coved.

     Correction: Provide base coving.

     Code 6-201.13 (A)

   • Not serious Core

     CLEANING, FREQUENCY AND RESTRICTIONS

     The ceiling area above the autofryers and near the ventless hood has an accumulation of dust debris.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code 6-501.12