City-Specific COVID-19 Guidelines for Restaurants
Overview
As the world continues to open businesses, cities are creating local guidelines and ordinances to reduce the risk of exposure. However, these policies might vary from one place to another. This next section outlines unique policies in a variety of large US cities in order to inform restaurant and bar owners of potential steps necessary before reopening their businesses.
New York, NY
Physical Distancing:
Indoor seating capacity must be limited to 25% of maximum occupancy.
Only permit entry for individuals who have had their temperature taken before or immediately upon entering the establishment and have a temperature no greater than 100.0˚F (37.78˚C)
Only permit customers to dine indoors when 1 member of the party signs in with full name, address, and phone before or immediately upon entering the establishment for use in contact tracing efforts.
No more than 10 people may be seated per table.
Must be of the same party, but can be from different households
Prohibit seating and service at bars.
Space can be used for drink preparation by staff.
Stop serving food to customers between 12AM and 5AM.
Customers may remain 30 minutes after for purposes of finishing their meal.
Protect Equipment:
Provide appropriate face coverings to employees at no-cost to the employee
Staff must regularly practice hand washing and sanitizing.
If staff wears gloves during non-food preparation activities, ensure that the gloves are switched when changing tasks.
Additionally, hands should be washed after gloves are removed.
Only permit customers into the establishment if they are wearing appropriate face coverings; provided that they are older than the age of 2 and medically able to tolerate a face covering.
Hygiene, Cleaning, and Disinfection:
Provide hand hygiene stations around the establishment for staff and customer use.
Handwashing: running water with soap and paper towels for drying
Sanitizing: at least 60% alcohol-based hand sanitizer.
Regularly clean and disinfect highly-touched surfaces
Routine should be after every shift, day, or more frequently than either.
Prohibit employees from sharing drinks or food among themselves, encourage them to bring a meal from home, and allow space for them to practice distancing while eating.
Utilize disposable or pre-rolled silverware
If pre-rolled, masks and gloves are required.
Communication:
Develop a communication platform to inform employees, vendors, and customers on guidelines, training, and updates.
Screening:
Require staff and customers to complete a temperature check before or immediately upon entering the establishment.
Do NOT collect employee and customer health data (specific temperatures or symptoms), but records that indicate a symptom screening was completed.
CScreener daily symptom checking allows businesses to reduce exposure before employees even enter the workplace.
Any individual who tests positive for COVID-19 is prohibited from entering the premises.
Designate a point of contact (COVID coordinator) who reviews all answers to the questionnaire and for individuals to inform if symptoms develop later.
Make certain that employees know not to enter the workplace if they received a red screen from the CScreener app and that they should communicate with the COVID coordinator about their status.
For more extensive policies for New York City, visit New York State’s website for Phase 4 industries and follow the table of contents down to Indoor Food Service.
Chicago, IL
Physical Distancing:
Indoor dining/alcohol consumption permitted at 25% of seating capacity while outdoor is permitted following physical distancing requirements.
Space all tables at least 6 feet apart
If not possible, place barriers (i.e. plexiglass) between tables.
Gathering Size:
Limit customers to no more than 10 individuals per table.
Limit occupancy to 50 people or 25% capacity, whichever is fewer.
Protective Gear:
In any indoor or outdoor setting, face coverings must be worn properly
Face coverings may be removed while customers are sitting and eating/drinking.
Provide proper PPE training for all employees.
Hygiene Requirements:
Ensure hand sanitizer and hand washing stations are readily available for customers and employees.
Entry Access: CScreener daily symptom checking allows businesses to reduce exposure before employees even enter the workplace.
Employees must self-screen before entering the establishment and remain home if symptoms are present.
Make certain that employees know not to enter the workplace if they received a red screen from the CScreener app and that they should communicate with the COVID coordinator about their status.
If symptoms develop during the shift, employees should immediately leave the establishment.
Screen customers and external suppliers for COVID-19 symptoms
Anyone with displayed or self-identified symptoms should not be permitted into the establishment.
Cleaning Standards:
Thoroughly clean and sanitize the building and surfaces prior to opening and throughout the day.
Highly touched front house surfaces should be cleaned every 30 minutes.
Provide disposable table items whenever possible.
Clean and sanitize non-disposable items after every use.
If possible, menus should be fixed or digital.
Visual Guidance:
Post visual guidance on hygiene standards for employees & customers.
If possible, use digital messaging for pre-shift communication.
For more extensive policies for Chicago, visit Chicago’s guide on Food Service and Bar Safety.
Los Angeles, CA
Practices & Policies to Protect Employee Health:
Work duties that can be completed at home should be done so
Vulnerable staff should be assigned work to be completed at home OR in locations where exposure risk is lower.
All employees are told not to come to work if sick or if they are exposed to someone who has COVID-19.
Employee screenings must be conducted before allowing entering into the workplace
CScreener daily symptom checking allows businesses to reduce exposure before employees even enter the workplace.
Temperature checks should be done at the workplace if possible.
A covering is to be worn by employees at times when in close contact or when contact is likely.
A covering should be provided at no cost to the employee.
Employees are not allowed to eat or drink in the food facility beyond designated break rooms.
Breaks should be staggered to ensure six feet distance between employees is maintained during breaks the whole time.
Measures to Ensure Physical Distancing:
Take measures to ensure six feet between employees and customers is maintained when in queue.
Place tape on the ground at 6-foot intervals.
Establish directional hallways for foot traffic to eliminate employees and customers from passing by one another.
On-site outdoor seating should adhere to 6 feet between customers at different tables.
Bar countertops can be used for beverage preparation, but are closed for food and drink service.
On-site seating within an indoor food court is prohibited.
Entertainment operations are prohibited.
Restaurants may not host receptions, banquets, and other larger gatherings.
Utilize technology wherever possible
Notification system when a reservation is created for outdoor seating.
Digital menu to limit customer/server interactions.
Outdoor seating should be limited to no more than 6 people per party.
Measures for Infection Control:
Prior to Opening:
Ensure the HVAC system is in good condition to increase ventilation as much as possible.
Facility has been cleaned and sanitized.
Spaces such as dining rooms, host stands, and kitchens should be equipped with sanitization products (hand sanitizer & wipes).
Food Safety Considerations:
Self-service machines should be dispensed by a food employee with regular sanitization.
A designated employee is assigned to rolling silverware instead of having multiple employees touching unwrapped silverware.
Refilling beverages at the tables or from common containers is not allowed. Use clean glassware
Facility Considerations:
Previously public restrooms should remain public restrooms.
A food employee is assigned to oversee and enforce additional sanitization and disinfection procedures.
The facility is cleaned and disinfected nightly.
A log should be kept to monitor completion of work.
Customer Service/Outdoor Dining Areas:
Customers should enter through doors that are propped open.
Customers must be instructed to wear face coverings whenever they are not eating and/or drinking.
Symptoms checks must be conducted before customers enter the facility.
No flatware, glassware, dishware, menus, condiments, or any other tabletop item is present prior to the party seating.
Measures that Communicate to the Public:
A copy of protocols and guidelines should be posted around the facility.
A sign indicating that all customers use hand sanitizer and wear a mask when not eating and/or drinking is posted around the facility.
Online outlets of the establishment provide clear information about facility hours, required face coverings, policies regarding pre-orders, reservations, prepayment, pick-up, and/or delivery methods.
For more extensive policies for Los Angeles, visit the Department of Public Health’s Protocols for Restaurants.
Houston, TX (Texas in General)
General:
Restaurants may operate dine-in services at 75% of the total listed capacity inside the establishment.
Outdoor dining has no occupancy limits.
All employees and customers must wear a face mask where physical distancing of 6 feet cannot be maintained.
Except when customers are seated to eat and/or drink.
For Serving Customers:
All parties must be 6 feet apart or more, unless there are physical barriers or partitions that separate the tables.
Make a hand sanitizing station available upon entry to the restaurant.
Parties cannot be larger than 10 people per table.
Dining:
Do not leave silverware, condiments, flatware, and other traditional items on an unoccupied table.
Provide condiments only upon request.
Use disposable for each new customer (or make it digital).
Or clean and disinfect after each use.
Contactless payment is encouraged.
For Your Employees and Contractors: CScreener daily symptom checking allows businesses to reduce exposure before employees even enter the workplace.
Train employees and contractors on appropriate cleaning and disinfection, hand hygiene, and respiratory etiquette.
Screen employees and contractors before coming into the restaurant.
Make certain that employees know not to enter the workplace if they received a red screen from the CScreener app and that they should communicate with the COVID coordinator about their status.
Have employees and contractors wash or sanitize hands upon entering the workplace or after interactions with customers.
For your Facilities:
Take steps to ensure that 6 feet is maintained between individual customers, customers and staff, and between customers and bar items (clean glassware and ice).
For restaurants with 10 or more employees present at one time, consider having an individual, wholly or partially dedicated to ensuring the health protocols adopted by the restaurant are being successfully implemented and followed.
For more extensive policies for Houston and the State of Texas, visit the Minimum Standard Health Protocols for Restaurants.
Sign up for CScreener and perform an easy and safe health screening for your employees and students.