Page 15 - SAPOA COVID19 Restaurant Guidelines

THE CHECKLIST
FOOD SAFETY
F Disposable plates and and utensils: The use of disposable disposable containers and and utensils utensils utensils is is is is strongly encouraged If disposable disposable utensils utensils are are not available silverware must be pre-rolled Eliminate table presets F Trash bins: Where restaurants restaurants use disposable containers and utensils restaurants restaurants must place designated trash trash bins where patrons can dispose of of all trash trash at at at the the completion of of their meal to minimize contact with wait staff Bins should be placed in in in in in in areas that do not create lines for patrons practicing proper social distancing F Beverages: Drinks should be served in in cans cans or or bottles bottles If cans cans or or bottles bottles are are not available disposable cups are are strongly encouraged F No buffets: Do not offer self-serve salad bars or or or or buffets buffets in in in in indoor or or or outdoor dining areas F Self-service Self-service Drinks: Self-service Self-service beverages are permitted and and and all equipment and/or materials for self service should be cleaned and and and sanitized frequently F Grab & go go coolers: If providing a a a a a “grab and go” service stock coolers coolers to to no more than minimum levels COMMUNICATING WITH CUSTOMERS
F F F Post Post signage: Post Post signage signage on on entrances that no one with a a a a a a a fever or symptoms of COVID-19 is permitted at the facility Install barriers: Where practicable physical barriers barriers such as as as partitions or or or plexiglass at cash registers or or or ordering windows should be used Use Use technology: Use Use technological solutions where possible to to reduce person-to-person interaction: mobile mobile ordering mobile mobile access to to to to menus to to plan in in in in advance text on on on on arrival for seating and contactless payment options COVID-19 RESTAURANT GUIDELINES
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