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CDC RESTAURANT REOPENING GUIDELINES FOR BUSINESSES

Following the Centers for Disease Control and Prevention (CDC) guidance, under all circumstances, the following precautions should be followed by restaurants providing dine-in: 

Consider assigning duties to vulnerable workers that minimize their contact with customers and other employees. 

Enforce hand washing, covering coughs and sneezes.

Develop standards for the use of non-medical grade masks or cloth face coverings by employees when near other employees and customers. 

Ensure adequate supplies to support healthy hygiene practices for both employees and customers including soap, hand sanitizer with at least 60 percent alcohol (perhaps on every table, if supplies allow), and tissues.

Consider posting signs on how to stop the spread of COVID-19, properly wash hands, promote everyday protective measures, and properly wear a face covering. 

Intensify cleaning, disinfection and ventilation practices. 

Wash, rinse, and sanitize food contact surfaces, food preparation surfaces, and beverage equipment after use. 

Avoid using or sharing items such as menus, condiments, and any other food. Instead, use disposable or digital menus, single serving condiments, and no-touch trash cans and doors. 

Wipe any pens, counters, or hard surfaces between use or customer. 

Train all employees in the above safety actions. 

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