Planning To Reopen - Updated MA Safety, Restaurants Part 2 of 3

10/8/2020 (Permalink)

Restaurants - Hygiene Protocols

1. All workers must wash their hands frequently, and table servers must wash their hands or apply hand sanitizer between each table interaction
2. Restaurants must ensure access to handwashing facilities on site, including soap and running water, and allow sufficient break time for workers to wash hands frequently; alcohol-based hand sanitizers with at least 60% alcohol may be used as an alternative
3. Alcohol-based hand sanitizers with at least 60% alcohol shall be made available at entrances, exits, and in the dining area
4. Restaurants must supply workers at workplace location with adequate cleaning products (e.g., sanitizer, disinfecting wipes) Post visible signage throughout the site to remind workers and customers of hygiene and safety protocols
5. Self-serve, unattended buffets, topping bars, drink stations, and other communal serving areas must remain closed
6. Condiments and similar products (e.g., salt, pepper, and salad dressing) should not be pre-set on tables and should instead only be provided upon request either in single-serving portions (e.g., individual packages or cups) or in serving containers that are sanitized between each use
7. Menus must be one of the following:
   1. paper, single-use menus disposed after each use
   2. displayed menu (e.g., digital, whiteboard, chalkboard)
   3. electronic menus viewed on customers’ phones / mobile devices,
   4. laminated reusable menus sanitized between each use
8. Utensils and place settings must be either single-use or sanitized after each use; utensils should be rolled or packaged
9. Tables should not be pre-set to reduce opportunity for exposure
10. Tables and chairs must be cleaned and sanitized thoroughly between each seating

Staffing & Operations

1. When possible, reservations or call ahead seating should be encouraged; managers must ensure that diners waiting for tables do not congregate in common areas or form lines
2. When taking reservations and when seating walk-in customers, restaurants should retain a phone number of someone in the party for possible contact tracing
3. Restaurants may not provide customers with buzzers or other devices to provide alerts that seating is available or orders are ready; restaurants should instead use no-touch methods such as audio announcements, text messaging, and notices on fixed video screens or blackboards
4. Alcoholic beverages may only be served for on-site consumption if accompanied by food prepared on-site. Potato chips, pretzels, and other pre-packaged, shelf stable foods, or other food prepared off-site, do not constitute food “prepared onsite.”
5. For each customer, an item of prepared food must be ordered at the same time as an initial alcoholic beverage(s) order. One or more shareable food item(s) may be ordered, as long as it/they would sufficiently serve the number of people at the table.
6. Provide training to workers on up-to-date safety information and precautions including hygiene and other measures aimed at reducing disease transmission, including: 
   1. Social distancing, hand-washing, and requirement and proper use of face coverings 
   2. Modifying practices for serving in order to minimize time spent within 6 feet of customers 
   3. Self-screening at home, including temperature or symptom checks 
   4. Reinforcing that staff shall not come to work if sick
   5. When to seek medical attention if symptoms become severe 
   6. Which underlying health conditions may make individuals more susceptible to contracting and suffering from a severe case of the virus
7. Restaurant operators should establish adjusted workplace hours and shifts for workers to minimize contact across workers and reduce congestion at entry points
8. Limit visitors and vendors on site; shipping and deliveries should be completed in designated areas
9. Workers shall not appear for work or complete a shift if feeling ill
10. Restaurants must screen workers at each shift by ensuring the following:
    1. Worker is not experiencing any symptoms such as fever (100.0 and above) or chills, cough, shortness of breath, sore throat, fatigue, headache, muscle/body aches, runny nose/congestion, new loss of taste or smell, or nausea, vomiting or diarrhea 
    2. Worker has not had “close contact” with an individual diagnosed with COVID-19. “Close contact” means living in the same household as a person who has tested positive for COVID-19, caring for a person who has tested positive for COVID-19, being within 6 feet of a person who has tested positive for COVID-19 for 15 minutes or more, or coming in direct contact with secretions (e.g., sharing utensils, being coughed on) from a person who has tested positive for COVID-19
    3. Worker has not been asked to self-isolate or quarantine by their doctor or a local public health official 
    4. Workers who fail to meet the above criteria must be sent home

Also, we at SERVPRO of Norwood/West Roxbury know that not every community has access to the resources necessary to meet the strict cleaning guidelines to ensure a safe environment for our children. For those communities, we are here to help!

Certified: SERVPRO Cleaned

The Disaster Remediation Teams at SERVPRO of Norwood/West Roxbury are specialists in cleaning services and we adhere to the highest cleaning and sanitation standards. We are prepared to clean and disinfect your schools, according to protocols set forth by the Centers for Disease Control and Prevention. We have years of experience in dealing with biological contaminants, and we will go beyond the scope of work of "normal daily cleaning". Call SERVPRO of Norwood/West Roxbury today for a free consultation - (781) 769-9125.

All of us here at SERVPRO of Norwood/West Roxbury want you and your loved ones to stay safe and know that we will make it through this together! Rest assured, we will continue to do our best to keep you up-to-date and informed!