Tipsy Shanghai

342 7 Avenue
Manhattan, NY 10001
(212) 660-9666

Current Inspection Grade: Grade Pending

1. (Critical) Food, prohibited, from unapproved or unknown source, home canned or home prepared. Animal slaughtered, butchered or dressed (eviscerated, skinned) in establishment. Reduced Oxygen Packaged (ROP) fish not frozen before processing. ROP food prepared on premises transported to another site.
2. Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
3. Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.

1. Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.

1. (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
2. (Critical) Personal cleanliness inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn in an area where food is prepared.
3. (Critical) Evidence of mice or live mice present in facility's food and/or non-food areas.
4. (Critical) Food Protection Certificate not held by supervisor of food operations.
5. (Critical) Live roaches present in facility's food and/or non-food areas.
6. (Critical) Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
7. Proper sanitization not provided for utensil ware washing operation.
8. Single service item reused, improperly stored, dispensed; not used when required.
9. Pesticide use not in accordance with label or applicable laws. Prohibited chemical used/stored. Open bait station used.
10. Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
11. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.

1. (Critical) Evidence of mice or live mice present in facility's food and/or non-food areas.
2. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
3. Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.

1. (Critical) Wiping cloths soiled or not stored in sanitizing solution.
2. (Critical) Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
3. (Critical) Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
4. (Critical) Food Protection Certificate not held by supervisor of food operations.
5. (Critical) Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
6. Proper sanitization not provided for utensil ware washing operation.