What can a restaurant do NOW: 5/1/2020 1. Do not take short cuts. 2. All workers and entrance guests wearing masks. Workers 100% of time. 3. Any worker showing or having a symptom of Covid. ie: Cough, High temperature, nausea, Itchy eyes, sore throat, family with Covid in home, Any of the CDC symptoms. 4. Actively cleaning, hands, handles, menus, and all washable surfaces with QUAT SANITIZER which is premixed and in Red Buckets. 5. Minimum of 4 Red buckets. 6. 2 hour hold times, or Cloudy Sanitizer needs changing before 2 hours. Sanitizer is still active when cloudy, but perception of cloudy Sani is to guest “not working”. 7. Sani Strips. 200 PPM 8. You may need to increase your model linen order by 25 towels a week. 9. Other items: Covered coughing, do not touch face, hand sink with plenty of soap, paper towels. When an employee gets sick, or the manager: 1. Go home! If not diagnosed by doctor 1.5 weeks off. If diagnosed mandatory 2.5 weeks off. Sorry Google only allows so words
Cleaning often & tables marked "do not use" on every other one.
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