KEEP SAFE FROM COVID-19 To help slow the spread of COVID-19 and protect your staff and your patrons, adopt as many best practice recommendations as pertain to your establishment Protect Your Staff Protect Your Patrons Environmental Controls Check worker temperatures every day. Don't let Employees work when ill. Make sure they stay home for at least 3 days after symptoms disappear. Sneeze guards can be installed at ordering or payment counters to protect staff and guests. Workers with prolonged face to face contact with patrons should wear a mask if possible Wait staff - Take at least one step back from where you would usually stand to take an order. Control the flow of people in the building. Designate a separate “ENTRANCE" and "EXIT". Do not leave any table tents or anything on tables. Menus should be wiped down with disinfectant every time. No buffets or self service areas. Reduce seating in each dining area Group dining of unrelated groups (ie bar counter) should be discouraged. Disinfect multi-touch surfaces hourly (door knobs handles, faucets, railings) Use 1/3 C bleach to 1 gallon water to make up disinfecting solution. Use in a spray or in your sanitizing bucket. Check Dishwasher sanitizer levels 2x per day Handwashing MUST be priority #1 for staff. Make sure hot water, soap and paper towel are available at all times. Arrange tables in such a way that waitresses can seat people without walking each group right past numerous other tables. Room dividers may be considered. Promote online ordering and post menu outside to minimize time in restaurant

Grey and Blue Simple Leaves Checklist List

Download PDF Report

Upload
others
View
3
Download
0

Embed Size (px)

Citation preview

Page 1: Grey and Blue Simple Leaves Checklist List

KEEP SAFE FROMCOVID-19

RESTAURANTS

To help slow the spread of COVID-19 and protect your staff and your patrons, adopt asmany best practice recommendations as pertain to your establishment

Protect Your Staff Protect Your Patrons

Environmental Controls

Check worker temperatures every day.Don't let Employees work when ill. Makesure they stay home for at least 3 days aftersymptoms disappear.

Sneeze guards can be installed at orderingor payment counters to protect staff andguests.

Workers with prolonged face to facecontact with patrons should wear a mask ifpossible

Wait staff - Take at least one step backfrom where you would usually stand totake an order.

Control the flow of people in the building.Designate a separate “ENTRANCE" and"EXIT".

Do not leave any table tents or anythingon tables.

Menus should be wiped down withdisinfectant every time.

No buffets or self service areas.

Reduce seating in each dining area

Group dining of unrelated groups (ie barcounter) should be discouraged.

Disinfect multi-touch surfaces hourly (door knobs handles, faucets, railings)

Use 1/3 C bleach to 1 gallon water to make up disinfecting solution. Use in aspray or in your sanitizing bucket.

Check Dishwasher sanitizer levels 2x per day

Handwashing MUST be priority #1 for staff. Make sure hot water, soap andpaper towel are available at all times.

Arrange tables in such a way that waitresses can seat people without walkingeach group right past numerous other tables. Room dividers may be considered.

Promote online ordering and post menuoutside to minimize time in restaurant