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Ivy Restaurant

September 26, 2008 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings6
critical findings3

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Failed findings

Coolingcritical

Inspector note: Walk-In Cooler: Sauce cooked in advance and cooled overnight in the walk-in is 49F. Provide proper cooling of PHF's from 140F to 70F in 2 hours and from 70F to 41F in an additional 4 hours.
code 03-3-501.14*** · critical food-safety factorstatus: Fail
Location Accessiblecritical

Inspector note: Both sinks downstairs are blocked with equipment. Clear to provide access.
code 31-5-204/05.11*** · critical food-safety factorstatus: Fail
Separation/Sanitizer Criteriacritical

Inspector note: Sanitizer buckets are setup with over 400 ppm quats. Provide proper sanitizer levels. Spray bottles are not labeled. Properly label spray bottles.
code 41-7-201/04.11*** · critical food-safety factorstatus: Fail
Food Contact Surfaces Clean

Inspector note: Can openner is soiled. Clean to remove.
code 22-4-601/602.11** · serious findingstatus: Fail
Food Protection

Inspector note: Bar: Soda gun holders are stored over customer ice. Provide separation.
code 08-3-305-307.11* · lower-severity findingstatus: Fail
Food Utensil Storage

Inspector note: Knives and tongs are stored in sanitizer buckets. Store utensils properly.
code 10-3-304.12* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on November 20, 2007: 6 findings appeared for the first time.

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About this record

This record comes from Boston Inspectional Services, Health Division. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Analyze Boston.