Page 16 - SAPOA COVID19 Restaurant Guidelines

REOPENING GUIDANCE - FAQS
REOPENING GUIDANCE consumption is is strongly preferred to to help ensure adherence to to the 1 5mof distancing requirement Q6: Does a a a a a a restaurant have to develop a a a a a a written plan?
A6: Yes all workplaces need to to prepare a a a a a a a a plan plan on reopening taking into account floor size return to to to work and measures to to to combat the the spread of the virus Q8: Are restrooms required to to be be disinfected between each customer use?
A8: No Restrooms should be be cleaned and and disinfected frequently and and as necessary but it is is not required between use by each customer Q9: Linen napkins napkins versus paper napkins napkins What is the suggested preference?
A9: Clean linen napkins are are an an acceptable practice Pay careful attention to to to the the storage of the the used/ dirty linens Dirty linen linen should be stored in in in in a a a a a a a a a plastic bag or other container with a a a lid FAQS
Restaurants and bars
OPERATIONS
Q1: Can tables tables be pre-set? It seems like pre- pre- setting tables tables reduces additional exposure opportunities for employees and and customers?
A1: No Tables cannot be pre-set and and left to to to sit without patrons If an an an an employee wants to to to pre- pre- set a a a a a a a a a a a a table immediately prior to to seating a a a a a a a a a a a a party particularly if this minimizes interaction between staff and customers that is is an an acceptable practice Q2: In bathrooms do do we need a a door monitor? If yes should should this person be full time?
A2: To the extent possible businesses should should but are are not required to to to to to assign an employee(s) to to to to to monitor customer customer access to to to to to to to common areas such as as restrooms to to to to to ensure that customers do not congregate Businesses may also post clear signs to to to to remind patrons to maintain physical distance Q3: Do Do we clean with bleach or peroxide solution? Does it it it need to be stronger in in certain places? How often with what product and when should we clean?
A3: Cleaning food contact surfaces in in in the kitchen and “back of of house” house” should be done in in in accordance with the Health Regulations For “front of of house” house” areas disinfectant disinfectant products that meet this standard are are are located here Not all disinfectants are are are approved for food contact surfaces and and and should be be be rinsed and and sanitized following the the the the label label Look for the the the the the “Disinfection” section on on on on the the the the the label label of the the the the the product chosen and and use the the the the maximum contact time and and most concentrated dilution rate rate (amount of disinfectant to mix with water) in in this section Q4: Will my dishwasher when run on its usual cycle kill the the COVID-19 virus?
A4: Yes dishwashers that meet the the current standards in in in food code by using chlorine or or a a a a a a a a a a high temperature at at at 71Degrees C at at at the dish rack are effective in in killing viruses Q5: Are people required to be be seated for on-site food and beverage consumption?
A5: Counter service is permitted for for the purposes of ordering and/or picking up food Seating for for COVID-19 RESTAURANT GUIDELINES
CONTENTS PAGE
14