AGHA TURKISH CUISINE

Food is held at 4°C (40°F) or less / Adjust or repair the refrigeration unit immediately. Do not store any hazardous foods in the unit until it is able to maintain hazardous foods at 4°C (40°F) or less / Ensure all hazardous foods are stored at 4°C (40°F) or less

Testing reagent used to determine concentration of sanitizer / Provide and use test reagent to determine concentration of sanitizer

Food protected from contamination or adulteration / Protect food from contamination and adulteration / Cover all food in storage

Food is held at 4°C (40°F) or less / Adjust or repair the refrigeration unit immediately. Do not store any hazardous foods in the unit until it is able to maintain hazardous foods at 4°C (40°F) or less / Ensure all hazardous foods are stored at 4°C (40°F) or less

Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer / Iodine concentration must be at least 25 parts per million at 24°C or greater for at least 45 seconds / Provide sufficient detergent or chemicals for washing or sanitizing

Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating / Ensure food is held above 60°C (140°F) after cooking / rapid re-heating / Preheat the hot holding unit to at least 60°C (140°F) before placing hot foods inside of the hot holding unit

Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner / Cleaning required around, under, and behind kitchen equipment, counters, and baseboards / Ensure ceilings are kept clean and in good repair / Ensure floors are kept clean and in good repair / Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent

Hand washing basin with supplies of soap and paper towels in dispensers / Provide paper towels in a dispenser at hand basin in food preparation area / Provide soap in a dispenser at hand basin in the food preparation area / Maintain hand washing stations with adequate supplies

Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained / Ensure equipment, utensils and or multi-service articles are of sound and tight construction / Ensure equipment, utensils and or multi-service articles in good repair / Ensure food contact equipment and utensils are free from cracks, crevices and open seams

Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat / Ventilation system requires thorough cleaning

Food is held at 4°C (40°F) or less / Adjust or repair the refrigeration unit immediately. Do not store any hazardous foods in the unit until it is able to maintain hazardous foods at 4°C (40°F) or less / Ensure all hazardous foods are stored at 4°C (40°F) or less

Single service containers and articles kept free from contamination / Maintain single service containers and articles free from contamination

Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained / Ensure equipment, utensils and or multi-service articles are cleaned and sanitized

Food protected from contamination or adulteration / Protect food from contamination and adulteration / Cover all food in storage

Food is held at 4°C (40°F) or less / Ensure all hazardous foods are stored at 4°C (40°F) or less

Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred / Clean and sanitize multi-service articles after each use and as often as necessary / Clean and sanitize food contact surfaces or equipment as often as necessary

Refrigeration and hot-holding equipment maintained / Provide easily readable thermometer in refrigeration or hot-holding equipment

Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner / Ensure floors are kept clean and in good repair

Testing reagent used to determine concentration of sanitizer / Provide and use test reagent to determine concentration of sanitizer

Hand washing basin with supplies of soap and paper towels in dispensers / Provide hot and cold running water for hand washing in food preparation area / Provide paper towels in a dispenser at hand basin in food preparation area / Provide soap in a dispenser at hand basin in the food preparation area / Provide hot and cold running water under pressure / Maintain hand washing stations with adequate supplies

Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained

Certified food handler present in the food service premise / Ensure a food handler or supervisor, who is a certified food handler, is present during all hours of operation

Cloths and towels maintained in clean, good repair and not used for other purposes / Change sanitizing solution for wiping cloths at a minimum of every 2 hours, or as often as necessary, to maintain the solution clean and sanitary at all times / Ensure wiping cloths are kept in a sanitizing solution when not in use / Keep cloths clean, in good repair, and restricted to a single task / Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces

Food protected from contamination or adulteration / Protect food from contamination and adulteration

Testing reagent used to determine concentration of sanitizer / Provide and use test reagent to determine concentration of sanitizer

Food protected from contamination or adulteration / Protect food from contamination and adulteration / Cover all food in storage / Store food off the floor to prevent contamination

Food is held at 4°C (40°F) or less / Thaw all hazardous foods maintaining a temperature of 4°C (40°F) or less

Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer / Ensure clean wash / rinse water is provided

Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred / Clean and sanitize food contact surfaces or equipment as often as necessary

Refrigeration and hot-holding equipment maintained / Provide easily readable thermometer in refrigeration or hot-holding equipment

Testing reagent used to determine concentration of sanitizer / Provide and use test reagent to determine concentration of sanitizer

Hand washing basin with supplies of soap and paper towels in dispensers / Provide paper towels in a dispenser at hand basin in food preparation area / Provide soap in a dispenser at hand basin in the food preparation area

Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained / Ensure equipment, utensils and or multi-service articles in good repair / Ensure equipment, utensils and or multi-service articles are cleaned and sanitized / Ensure food contact equipment and utensils are free from cracks, crevices and open seams

Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat / Ventilation system requires thorough cleaning

Cloths and towels maintained in clean, good repair and not used for other purposes / Change sanitizing solution for wiping cloths at a minimum of every 2 hours, or as often as necessary, to maintain the solution clean and sanitary at all times / Ensure wiping cloths are kept in a sanitizing solution when not in use / Keep cloths clean, in good repair, and restricted to a single task / Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces