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Appendix C: Guidelines for Dine-in Restaurants Open in Orange & Yellow

Operational Practice

  • Limit tables to groups of 10, preferably members of the same residence
  • Must maintain 6 feet between parties at all times. Either move tables or mark off tables not to be used
  • In waiting areas, a 6-foot distance must be maintained between parties, whether indoor or outdoor
  • Maintain signage to remind individuals from separate parties to stand at least 6 feet apart; waiting area has floor markers to indicate proper spacing
  • Hosts preferably open doors for customers and guide them to their seats to prevent traffic or congregating; hand sanitizer available at door
  • Recommendation that upon entry, hosts point guests to signage that includes the following information: 
    • Outlines symptoms[1] and encourages that if the patron, or someone they live with, has experienced COVID-19 symptoms, to please order takeout instead
    • Recommendation for high-risk individuals[2] to order takeout/delivery instead of dining in for the protection of that individual
  • Manager checks each employee for symptoms before every shift with temperatures taken and asks if any member of the employee’s residence has tested positive for COVID-19 in the past 14 days. Log must be kept and available for inspection by the local health officer
  • Face coverings are required at all times and perform hand hygiene between interactions with each table
  • Cups, lids, napkins and straws must be handed directly to customers by staff
  • Do not place utensils on table until patron is seated
  • Encourage contactless and non-signature payment; when not possible, card and payment stations must be sanitized after each use. Staff must sanitize hands between handling payment options and food/containers
  • Staff avoid touching items that have been placed on the table (menus, plates, utensils, pens, cups, etc.). The table will be cleared by a dedicated staff member once all guests have left
  • Dedicated staff member sanitizes the area occupied by customers upon departure including tables, menus, pens, salt and pepper shakers, etc. Consider use of disposable items if necessary
  • The restaurant may not operate if PPE, EPA-approved disinfectants and sanitizers, soap, and other necessary cleaning supplies are not available; sanitizer is effective against COVID-19. Chlorine (bleach) at 100-200 ppm is recommended
  • Hand sanitizer must be available immediately adjacent to bathrooms
  • Close restaurant for cleaning and disinfecting in the morning, afternoon, and evening. Cleaning and disinfecting includes all tables, chairs, door handles, floors, bathrooms, and any high-touch surfaces
  • Buffet and self-serve restaurants will provide utensils, cups, plates and other service items only from the counter where food is ordered. None of these items will be accessible to the public. Buffet style restaurants will provide servers who will serve the meals from buffet to limit exposure. Patrons will not be allowed within 6 feet of the food serving area
  • Stagger workstations so employees are not facing one another and are 6 feet apart
  • To-go boxes, pizza boxes, paper cups, and any other paper product that touches food must be treated as food
  • Staff must use gloves when handling ready-to-eat foods (including ice). Gloves are not required when handling foods that have yet to be cooked
  • Indoor playgrounds in restaurants remain closed

[1] Symptoms include fever of 100.4 degrees Fahrenheit or above, cough, trouble breathing, sore throat, sudden change in taste or smell, muscle aches or pains

[2] High-risk individuals are defined as people 65 years and older, people who live in a nursing home or long-term care facility, people of all ages with underlying medical conditions, including lung disease or moderate to severe asthma, people who have serious heart conditions, people who are immunocompromised (many conditions can cause a person to be immunocompromised, including cancer treatment, smoking, bone marrow or organ transplantation, immune deficiencies, poorly controlled HIV or AIDS, and prolonged use of corticosteroids and other immune weakening medications), people with severe obesity, diabetes, chronic kidney disease undergoing dialysis, or liver disease