Covid 19 Response General Guidelines

• Require employees to wear cloth face masks and to practice good hand hygiene, cover coughs and sneezes and avoid touch their eyes, nose and mouth.
• Frequent hand washing for at least 20 seconds is required for all employees working on food production.
• Ensure employees stay 6 feet apart whenever practical.
• Avoid crowding at restaurant entrance and maintain physical distancing in any waiting line.
• All cleaning, sanitizing and disinfecting shall be to a safe level as recognized by the CDC utilizing disinfectants approved by the EPA.
• Require all sick employees to stay home until safe to return.
• Follow established protocols for dealing with a guest or employee who reports symptoms of or tests positive for COVID-19.

Customer Area Practices

• Regularly sanitize all frequently touched objects in public areas and log each occurrence. (door handles, tables, chairs, bar, bar stools, restroom facilities, etc.).
• Menus should be laminated or plastic covered and sanitized after each use, or single use paper.
• Offer single serve units for condiments, cutlery, napkins, etc.
• Arrange seating in accordance with CDC guidelines for safe social distancing.
• Use disposable napkins Staff-Only Areas
• Regularly sanitize all high contact objects and log each occurrence
• Provide hand sanitation units and tissues in all back of house and staff change areas.
• Limit sharing of handheld equipment, phones, desks, workstations, and other tools and equipment between employees to the extent possible.

Updated: June 1, 2020.