Covid-19 Guide


Purpose: To reduce transmission among employees and guests, implement healthy business operations, and maintain a healthy work and guest environment.

Managing Employee Health:

  • Screen and evaluate workers who exhibit signs of illness, such as fever over 100.4 degrees Fahrenheit, cough, or shortness of breath-referring them to the nearest Urgent Care and making sure our business has an agreement with them for testing

  • Require workers who exhibit signs of illness to notify supervisor and not to report to work

  • Provide personal protective equipment- (mask and gloves)

  • Emphasize effective hand hygiene including washing hands for at least 20 seconds.  Specifically, after going to the bathroom, before eating, and after blowing their nose, coughing, or sneezing

  • Always wash hands with soap and water.  If soap and water are not readily available, then use an alcohol-based hand sanitizer with at least 60% alcohol and avoid working with unwrapped or exposed foods

  • Avoid touching your eyes, nose and mouth

  • Use gloves to avoid direct bare hand contact with ready-to-eat foods

  • Before preparing or eating food, always wash your hands with soap and water for 20 seconds for general food safety

  • Cover your cough or sneeze with a tissue, then throw the tissue in the trash and wash hands after

  • Additional times to clean hands on the job include: Before and after work shifts, Before and after work breaks, Before and after making a delivery, After putting on, touching, or removing face coverings, After touching frequently touched surfaces such as door handles

  • Prohibit gatherings of workers during working hours and increasing physical space between workers’ worksites to at least 6 feet

  • Permitting workers to take breaks and meals outside, in their office or personal workspace, or in such other areas where proper social distancing is attainable

  • Implementing staggered shifts for all possible workers

  • Enforcing social distancing of non-cohabitating persons while present on such entities leased or owned properties


Restaurant Operation:

  • Institution of one-way movement using floor markers and signs for social distancing while in line for service or check out in accordance with the applicable state or local requirements

  • Posting of signs on doors that no one with a fever or cough is to be permitted in restaurant

  • Placing notices that encourage hand hygiene at the entrance and in other areas where they are likely to be seen

  • Prohibiting handshaking and other unnecessary person to person contact

  • Reduce food and beverage indoor capacity to 65% or 6’ between tables except for private rooms

  • Maximum table size of no greater than 10 people

  • Reduce outdoor seating capacity to 75% within social distancing parameters


Routine Environmental Cleaning and Disinfection:

  • Frequently clean and disinfect floors, counters, and other facility access areas using EPA-registered disinfectants

  • Frequently disinfect surfaces repeatedly touched by employees or customers such as doorknobs, equipment handles, and checkout counters

  • Frequently disinfect all tables, chairs, and bars after each table turn

  • Wash, rinse, and sanitize food contact surfaces dishware, utensils, food preparation surfaces, and beverage equipment

  • Verify all ware-washing machines are operating at the required wash and rinse temperatures and with the appropriate detergents and sanitizers

  • Common areas, high customer contact areas, and restrooms to be checked and sanitized at least once per hour

  • Use of paper menus only with proper disposable after each use

  • Condiments are not to be left on table, instead provided upon request and cleaned after each use or in portion-controlled form

  • Drink refills shall be in clean/unused glass/cups

  • Perform enhanced cleaning and disinfection after persons suspected/confirmed to have COVID-19 have been in the facility


Food Pick Up & Delivery:

  • Establish designated pick-up zones for customers to help maintain social distancing

  • Practice social distancing when delivering food, offering no touch deliveries and sending text alerts or calling when deliveries have arrived

  • Ensure that any wrapping and packaging used for food transport is done so that contamination of the food is prevented

  • Routinely clean and sanitize coolers and insulated bags used to deliver foods



(609) 846-7918



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