Maison Istanbul
600 Wyandotte St E Windsor ON N9A 3J2 · Restaurant (Full Service)
6 inspections
- Required
3 infractions
- All equipment, utensils, and multi-service articles are adequately constructed and maintained
- (c) Article or equipment is NOT made of a material that can be readily cleaned and sanitized [S]
- Records for the purchase of food are retained on the premises for at least a year
- (a) Records for the purchase of food are NOT retained on the premises for at least a year [N]
- Adequate protection against pests is provided
- (c) Records of pest control measures are NOT maintained for at least a year [N]
- All equipment, utensils, and multi-service articles are adequately constructed and maintained
- Required
5 infractions
- Premises is free from every condition that may adversely affect the sanitary operation of the premises
- (d) The floors, walls and ceilings every room are NOT kept clean and maintained in good repair [N]
- Separate handwash stations are provided with the required supplies
- (c) Handwashing stations are NOT used for employee handwashing only [N]
- All equipment, utensils, and multi-service articles are adequately constructed and maintained
- (b) Article or equipment is NOT kept in good repair [S]
- (c) Article or equipment is NOT made of a material that can be readily cleaned and sanitized [S]
- Mechanical dishwashing equipment is properly constructed, designed, and maintained
- (b) Sanitizing rinse is NOT maintained at 82°Celsius (180°Fahrenheit) or higher for at least 10 seconds [C]
- Adequate protection against pests is provided
- (c) Records of pest control measures are NOT maintained for at least a year [N]
- Premises is free from every condition that may adversely affect the sanitary operation of the premises
- Required
4 infractions
- Separate handwash stations are provided with the required supplies
- (b) Handwashing stations are NOT adequately supplied [S]
- All food is protected from contamination and adulteration
- (a) Food is NOT protected from contamination and adulteration [C]
- Potentially hazardous foods are maintained at proper internal temperatures
- (a) Internal temperatures of potentially hazardous foods are NOT maintained at 4°Celsius (40°Fahrenheit) or lower [C]
- (b) Internal temperatures of potentially hazardous foods are NOT maintained at 60°Celsius (140°Fahrenheit) or higher [C]
- Concentration of sanitizing agent is adequate
- (a) Chlorine solution used for sanitizing is NOT at 100 parts per million (test strips required to confirm) [S]
- Separate handwash stations are provided with the required supplies
- Required
5 infractions
- All equipment, utensils, and multi-service articles are adequately constructed and maintained
- (b) Article or equipment is NOT kept in good repair [S]
- Adequate storage space is provided for potentially hazardous food
- (a) Adequate refrigeration space is NOT provided for the safe storage of potentially hazardous food [S]
- Records for the purchase of food are retained on the premises for at least a year
- (a) Records for the purchase of food are NOT retained on the premises for at least a year [N]
- Every operator and food handler who comes in contact with food and or utensils does so in a proper manner
- (e) Food handler does NOT wash hands as often as necessary to prevent the contamination of food or food areas [C]
- Adequate protection against pests is provided
- (c) Records of pest control measures are NOT maintained for at least a year [N]
- All equipment, utensils, and multi-service articles are adequately constructed and maintained
- Required
5 infractions
- All equipment, utensils, and multi-service articles are adequately constructed and maintained
- (b) Article or equipment is NOT kept in good repair [S]
- Potentially hazardous foods are maintained at proper internal temperatures
- (a) Internal temperatures of potentially hazardous foods are NOT maintained at 4°Celsius (40°Fahrenheit) or lower [C]
- Records for the purchase of food are retained on the premises for at least a year
- (a) Records for the purchase of food are NOT retained on the premises for at least a year [N]
- Mechanical dishwashing equipment is properly constructed, designed, and maintained
- (b) Sanitizing rinse is NOT maintained at 82°Celsius (180°Fahrenheit) or higher for at least 10 seconds [C]
- Adequate protection against pests is provided
- (c) Records of pest control measures are NOT maintained for at least a year [N]
- All equipment, utensils, and multi-service articles are adequately constructed and maintained
- Required
1 infraction
- All equipment, utensils, and multi-service articles are adequately constructed and maintained
- (a) Article or equipment is NOT of sound and tight construction [S]
- All equipment, utensils, and multi-service articles are adequately constructed and maintained