Covid-19
Your health is our priority.
Covid-19 and General Hygiene Protocol
1. General Principles and Statement
1.1. Our business fully complies with the measures announced by the relevant public institutions/organizations and our restaurant during the operation.
1.2. Our Covid-19 protocol is regularly evaluated and updated regularly, taking into account the measures taken. These updates are followed up by the business authorities.
1.3. Social distancing measures are taken in our business. A social distance plan has been created for the general usage areas and the seating arrangement, and the guest capacity of our restaurant has been calculated in line with these plans. Although we do not accept guests in our restaurant above this capacity, the mentioned capacity is stated at the entrance of our facility.
1.4. The currently existing kitchen cleaning and food safety protocol has been updated to the pest and pest control protocols, taking into account the Covid-19 outbreak, and has been reconstructed accordingly. The responsible authority monitors compliance with the protocol.
1.5. At the entrance of our restaurant, there is the "Covid-19 and General Hygiene Management Protocol" which is applied and must be followed at the facility, and necessary information is provided in line with the request of our guests.
2. Guest Reception
2.1. Non-contact temperature measurement is applied to our guests at the entrance to the facility. In fever measurements higher than 38°C, guests are requested to apply to the health institution with a medical mask and not be admitted to the facility.
2.2. Hand sanitizer approved by the Turkish Ministry of Health is available at the entrances of the facility and guests are allowed to enter after cleaning their hands with an antiseptic.
2.3. Guests without a mask are not allowed in. If there is no mask with the guests, masks are kept to be given, and guests are requested to wear masks every time they get up from the table, except for eating and drinking activities.
3. Food and Beverage General Usage Areas
3.1. All of our eating and drinking areas have been arranged in accordance with the social distance plan. In our restaurant, there are social distance signs 1.5 meters apart in areas where queues may occur (in front of washbasins, restaurant entrances, etc.).
3.2. Social distancing and seating arrangement rules do not apply between guests from the same family (parents and children).
3.3. The distance between the tables where food is served is 1.5 meters in all directions, and the distance between the chairs next to each other is 60 cm. If table combinations are made for guests who come in groups, the distance between them and other tables is 1.5 meters.
3.4. Only mutual seating arrangement should be provided at the tables. No chairs are placed next to the table and no seating arrangement is created next to the table.
3.5. In reciprocal seating, diagonal seating is applied at tables with a table width of less than 70 cm or two tables are combined to increase the sitting distance of each other.
3.6. All table layout rules apply to every table, regardless of table shape (square, rectangular or circle).
3.7. Bar tables, where our staff and guests are directly face to face, have been closed for use. If they are used, the distance between the personnel and the guest will be at least 1.5 meters, and the personnel working in this section will wear medical masks and face shields. Masks are changed as they get wet, and the visor is disinfected at regular intervals by wiping with appropriate products.
3.8. Single use 80° lemon cologne is given to all our guests.
3.9. Our service personnel take care to use masks, maintain distance rules during service and avoid contact.
3.10. Dining tables and chairs, service materials are wiped after each guest use and properly cleaned and disinfected.
3.11. There are QR-coded menus to be viewed contactless at every table.
3.12 Products such as candy, napkins and menus are arranged as disposable products.
3.13. After cleaning and disinfection, service materials are put into suitable covers/boxes and made ready for use.
3.14. All equipment in food and beverage service is served after the guests are seated at the table.
3.15. As far as possible, if contactless payment is received and a contact POS device is used, cleaning and disinfection is provided by wiping the device with 70% alcohol after each use.
3.16. Hand sanitizer approved by the Turkish Ministry of Health is available in the general areas of use.
4. Staff
4.1. Regular health checks are carried out on our personnel, and periodic information is obtained from the personnel in order to monitor the people they live with in terms of Covid-19.
4.2. All our staff have been given information/training on the Covid-19 outbreak and hygiene, and their training certificates have been added to their files.
4.3. Non-contact fever measurement is carried out at the personnel entrance and hand antiseptic approved by the Turkish Ministry of Health is available.
4.4. Our personnel is constantly monitored by providing personal protective equipment (such as medical masks, face shields) and hand antiseptics approved by the Turkish Ministry of Health, suitable for contact with guests and the environment at the workplace.
4.5. All of our staff have made it mandatory to use medical masks to cover their mouth and nose, and the masks are definitely changed as they get wet during the day.
4.6. Daily cleaning and hygiene of personnel clothes are provided.
4.7. Care is taken to employ as few personnel as possible in the same shift.
4.8. The dressing-shower-toilet, communal eating and resting areas of our personnel are arranged in accordance with social distance conditions, arrangements such as landmarks, strips and barriers are made in this regard, and these areas are cleaned and disinfected in accordance with the rules on a regular basis.
4.9. Rules for keeping the contact of persons temporarily admitted to the facility for supply or other reasons (repair, maintenance, etc.) to a minimum are determined and their implementation is monitored. In addition, these people are provided to carry out their transactions by maintaining the social distance rule and using protective equipment.
4.10. In case of detection of signs of illness, our personnel are provided to apply to the nearest health institution by wearing a medical mask.
5. Kitchen, Cooking and Service Areas
5.1. It is ensured that food safety and kitchen hygiene practices are carried out in accordance with the relevant legislation and regulations.
5.2. Hygiene barriers, sterilization devices, necessary tools and equipment for hand hygiene are available in raw material and product shipments to the food production area and in the kitchen area.
5.3. Unauthorized personnel are not allowed to enter the kitchen and cooking areas.
5.4. All foods are stored in closed cabinets or covered.
5.5. In order to prevent cross-contamination, foods prepared with unprocessed foodstuffs are stored separately from each other in the kitchen. In addition, no foodstuffs come into contact with the ground.
5.6. Cleaning and hygiene of the kitchen and related areas, all kinds of hardware and equipment used in the kitchen, counters and storage areas are provided regularly. Surfaces that come into contact with hands frequently are wiped regularly with our “Nazar Cleaning” branded products approved by the Turkish Ministry of Health.
5.7. Service materials (such as plates, forks, spoons, knives, glasses) are only washed in the dishwasher with our “Pally” branded products.
5.8. Our kitchen staff use work clothes and personal protective equipment while working and wash their hands regularly.
5.9. In the kitchen, visual/written information is provided about the rules and good hygiene practices that our staff must follow.
6. Washbasins and Toilets
6.1. Toilet door handles are frequently cleaned with appropriate cleaning/disinfectant products.
6.2. Floors of toilets, toilets, urinals, sinks, taps and taps, door handles are frequently cleaned and disinfected with appropriate cleaning/disinfecting products.
6.3. Liquid soap, toilet paper and paper towels are always available.
6.4. Cleaning personnel use personal protective equipment (gloves and mask), they are thrown into the workplace garbage after the procedure, and hand cleaning and hygiene is provided for at least 20 seconds with soap and water.
6.5. Disposable paper towels are used.
7. General Cleaning and Maintenance
7.1. Cleaning of all areas is carried out with appropriate frequency by using products that comply with the standards according to the quality of the surface, and these applications are supervised by the authorities.
7.2. Surfaces with intense hand contact such as door handles, handrails, electric buttons, menu, table tops, salt shaker/pepper shaker are frequently cleaned with water and cleaning products. It is cleaned using alcohol-based products.
7.3. Periodic maintenance of the ventilation and air conditioning system, tools, equipment, materials and equipment such as dishwashers and sterilization of the necessary ones are provided.
7.4. Natural ventilation is provided by frequently opening the doors and windows of all closed spaces in the facility.
