Page 14 - SAPOA COVID19 Restaurant Guidelines

THE CHECKLIST
F Sick employees: Direct any employee employee who exhibits COVID-19 symptoms (i e e e e e e e e e e e e e e e answers yes to to any of the the screening questions or who is is running a a a a a a a a fever) to leave the the premises immediately and and seek medical care and/or COVID-19 testing per the the Health Regulations Employers should maintain the the confidentiality of employee health information F At-risk individuals: Consider special accommodations for employees that are members of a a a a a a a vulnerable population like senior citizens or or or immunocompromised people including encouraging teleworking to the the maximum extent possible among other measures F Tracing: Develop and and implement policies
and and procedures for employee employee contact tracing following employee employee with a a a a a a a a positive COVID-19 test and and inform the local health department of such positive test and and tracing F Training: Train Train all employees on on the importance and and and and expectation of of of increased frequency of of of handwashing and and and and the use of of of hand hand sanitisers with at least 70% alcohol provide clear instruction to to to avoid touching hands to to face F F Face coverings: Employees must wear cloth
or disposable face coverings coverings coverings at at all all times to the greatest extent possible Such coverings coverings shall be cleaned or replaced daily COVID-19 RESTAURANT GUIDELINES
F Preparation: Thoroughly detail clean and sanitize the entire facility prior to to resuming dine-in services and and continue to to do so regularly focusing such cleaning and and sanitation on on on on high contact areas that would be touched by employees and patrons F Cleaning Cleaning solutions: Cleaning Cleaning products
and protocols shall include those approved disinfectants that meet Health Regulation requirements for use use and and and effectiveness against viruses bacteria and and and other airborne and and and bloodborne pathogens For more information please refer to the Health regulations and and guidelines on on disinfecting buildings and and facilities F Sanitizing between each customer: Between diners clean and sanitize table condiments digital ordering devices check presenters self- service areas areas tabletops and and bar tops tops chairs and and commonly touched areas areas Discard any single-use items left by the last patron F Back-of-house cleaning: Implement procedures to increase cleaning cleaning and sanitizing frequency of of surfaces surfaces in in in in in in the back-of-house Avoid all food contact surfaces surfaces when using disinfectants F Restroom cleaning: Clean and sanitize restrooms restrooms regularly check restrooms restrooms based on the frequency of of use and and ensure adequate supply of of soap and and paper towels at at all times F Hand sanitisers: Provide hand hand sanitiser sanitiser for use by patrons including contactless hand hand hand sanitizing stations when available available If hand hand sanitiser is is unavailable ensure an an an an adequate supply of hand hand soap is available available for patrons >>
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