Food Service

Food Service Phased Guidelines

Food Service Phased Guidelines

Updated 9/16/2020


As of June 19, 2020, the following counties have transitioned to the GREEN risk phase: BEAVER, GARFIELD, and KANE County. For updated guidelines specific to these counties from the State COVID website, please visit the link below. 

YELLOW – LOW RISK

IRON and WASHINGTON COUNTIES

Dine-in service and bars are opened, with tables arranged so there is appropriate distance between diners. Increased hygiene practices for customers and staff
  • Follow all employer guidelines outlined HERE
For Dine-In Services:
  • Dine-in services, including buffets and bars, may be open under the following requirements outlined below.
Operational Practice – Guidelines for Dine-in Restaurants Open in Orange (Moderate Risk), Yellow (Low Risk), and Green (New Normal) Phases
  • Limit tables to groups of 10, preferably members of the same household
  • Groups of patrons at a table must maintain a distance of 6 feet from patrons of other 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 and encourages that if the patron, or someone they live with, has experienced COVID-19 symptoms, to please order takeout instead
      • 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
    • Recommendation for high-risk individuals 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 household has tested positive for COVID-19 in the past 14 days. Log must be kept and available for inspection by the local health officer
  • Staff must wear face coverings 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
  • Staff member sanitizes the area occupied by customers upon departure including tables, menus, pens, salt and pepper shakers, etc. and conducts sanitization of high-touch surfaces throughout the day as needed
  • Consider use of disposable items if possible
  • 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. If the restaurant operates 24 hours per day, close restaurant for cleaning and disinfecting each morning and evening. Cleaning and disinfecting includes all tables, chairs, door handles, floors, bathrooms, and any high-touch surfaces
  • Buffet and self-serve restaurants will hand utensils, cups, plates and other service items directly to patrons. None of these items will be set out for patrons to self-serve. Buffet restaurants will either provide staff who serve meals from the food bars, or patrons may self-serve from food bars if hand sanitizer is used by each patron each time they enter a different food bar line. Where patrons are allowed to self-serve, serving utensils are replaced with clean serving utensils every 30 minutes. Face coverings must be worn by patrons in food servings areas.
  • Stagger workstations so employees are not facing one another and are 6 feet apart unless barriers are used, or face coverings are worn
  • 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
For Takeout Services:
  • Symptom checking of employees (checklist or verbal), including temperature checks when feasible
  • Staff wear face coverings when 6-foot distance is difficult to maintain
  • Stagger workstations so workers can maintain a 6-foot distance and do not face one another unless barriers are used, or face coverings are worn
  • Encourage contactless payment; if not possible, disinfect transaction terminal between customers
  • Staff must sanitize hands between handling payment options and food/containers
  • When delivering food, drivers use hand sanitizer before passing delivery to customers and use disposable containers/packaging that do not need to be returned
  • Employers provide personal protection equipment such as face coverings, hair nets, gloves, overalls
  • Customers voluntarily provide contact information to assist with contact tracing efforts

RED

Takeout, curbside pickup or delivery only. Extreme caution should be taken in food preparation. Maintain physical distancing. Contactless payment is encouraged. Create a safe environment for staff.
  • Follow all employer guidelines outlined HERE
  • Takeout only. This includes delivery, curbside pickup, third-party delivery (DoorDash, Grubhub, Uber Eats, etc.)
  • Symptom checking of employees (checklist or verbal), including temperature checks when feasible
  • Stagger workstations so workers can maintain a 6-foot distance and do not face one another
  • Encourage contactless payment; if not possible, disinfect transaction terminal between customers
  • Staff must sanitize hands between handling payment options and food/containers
  • When delivering food, drivers use hand sanitizer before passing delivery to customers and use disposable containers/packaging that do not need to be returned
  • Employers provide personal protection equipment such as face coverings, hair nets, gloves, overalls
  • Customers voluntarily provide contact information to assist with contact tracing efforts

ORANGE

Takeout, curbside pickup, or delivery options encouraged. Dine-in services allowable with extreme precaution, following strict guidelines around physical distancing and staff monitoring. Contactless payment encouraged. Create safe environment for staff.
  • Follow all employer guidelines outlined HERE
For Takeout Services:
  • Symptom checking of employees (checklist or verbal), including temperature checks when feasible
  • Staff wear face coverings
  • Stagger workstations so workers can maintain a 6-foot distance and do not face one another
  • Encourage contactless payment; if not possible, disinfect transaction terminal between customers
  • Staff must sanitize hands between handling payment options and food/containers
  • When delivering food, drivers use hand sanitizer before passing delivery to customers and use disposable containers/packaging that do not need to be returned
  • Employers provide personal protection equipment such as face coverings, hair nets, gloves, overalls
  • Customers voluntarily provide contact information to assist with contact tracing efforts
For Dine-In Services:
  • Dine-in services, including buffets and bars, may be open under the following requirements outlined below.
Operational Practice – Guidelines for Dine-in Restaurants Open in Orange (Moderate Risk), Yellow (Low Risk), and Green (New Normal) Phases
  • Limit tables to groups of 10, preferably members of the same household
  • Groups of patrons at a table must maintain a distance of 6 feet from patrons of other 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 and encourages that if the patron, or someone they live with, has experienced COVID-19 symptoms, to please order takeout instead
      • 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
    • Recommendation for high-risk individuals 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 household has tested positive for COVID-19 in the past 14 days. Log must be kept and available for inspection by the local health officer
  • Staff must wear face coverings 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
  • Staff member sanitizes the area occupied by customers upon departure including tables, menus, pens, salt and pepper shakers, etc. and conducts sanitization of high-touch surfaces throughout the day as needed
  • Consider use of disposable items if possible
  • 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. If the restaurant operates 24 hours per day, close restaurant for cleaning and disinfecting each morning and evening. Cleaning and disinfecting includes all tables, chairs, door handles, floors, bathrooms, and any high-touch surfaces
  • Buffet and self-serve restaurants will hand utensils, cups, plates and other service items directly to patrons. None of these items will be set out for patrons to self-serve. Buffet restaurants will either provide staff who serve meals from the food bars, or patrons may self-serve from food bars if hand sanitizer is used by each patron each time they enter a different food bar line. Where patrons are allowed to self-serve, serving utensils are replaced with clean serving utensils every 30 minutes. Face coverings must be worn by patrons in food servings areas.
  • Stagger workstations so employees are not facing one another and are 6 feet apart unless barriers are used, or face coverings are worn
  • 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

YELLOW

Dine-in service and bars are opened, with tables arranged so there is appropriate distance between diners. Increased hygiene practices for customers and staff
  • Follow all employer guidelines outlined HERE
For Takeout Services:
  • Symptom checking of employees (checklist or verbal), including temperature checks when feasible
  • Staff wear face coverings when 6-foot distance is difficult to maintain
  • Stagger workstations so workers can maintain a 6-foot distance and do not face one another unless barriers are used, or face coverings are worn
  • Encourage contactless payment; if not possible, disinfect transaction terminal between customers
  • Staff must sanitize hands between handling payment options and food/containers
  • When delivering food, drivers use hand sanitizer before passing delivery to customers and use disposable containers/packaging that do not need to be returned
  • Employers provide personal protection equipment such as face coverings, hair nets, gloves, overalls
  • Customers voluntarily provide contact information to assist with contact tracing efforts
For Dine-In Services:
  • Dine-in services, including buffets and bars, may be open under the following requirements outlined below.
Operational Practice – Guidelines for Dine-in Restaurants Open in Orange (Moderate Risk), Yellow (Low Risk), and Green (New Normal) Phases
  • Limit tables to groups of 10, preferably members of the same household
  • Groups of patrons at a table must maintain a distance of 6 feet from patrons of other 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 and encourages that if the patron, or someone they live with, has experienced COVID-19 symptoms, to please order takeout instead
      • 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
    • Recommendation for high-risk individuals 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 household has tested positive for COVID-19 in the past 14 days. Log must be kept and available for inspection by the local health officer
  • Staff must wear face coverings 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
  • Staff member sanitizes the area occupied by customers upon departure including tables, menus, pens, salt and pepper shakers, etc. and conducts sanitization of high-touch surfaces throughout the day as needed
  • Consider use of disposable items if possible
  • 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. If the restaurant operates 24 hours per day, close restaurant for cleaning and disinfecting each morning and evening. Cleaning and disinfecting includes all tables, chairs, door handles, floors, bathrooms, and any high-touch surfaces
  • Buffet and self-serve restaurants will hand utensils, cups, plates and other service items directly to patrons. None of these items will be set out for patrons to self-serve. Buffet restaurants will either provide staff who serve meals from the food bars, or patrons may self-serve from food bars if hand sanitizer is used by each patron each time they enter a different food bar line. Where patrons are allowed to self-serve, serving utensils are replaced with clean serving utensils every 30 minutes. Face coverings must be worn by patrons in food servings areas.
  • Stagger workstations so employees are not facing one another and are 6 feet apart unless barriers are used, or face coverings are worn
  • 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

GREEN

Dine-in restaurants refer to General Guidelines for Employers HERE
Operational Practice – Guidelines for Dine-in Restaurants Open in Orange (Moderate Risk), Yellow (Low Risk), and Green (New Normal) Phases
  • Limit tables to groups of 10, preferably members of the same household
  • Groups of patrons at a table must maintain a distance of 6 feet from patrons of other 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 and encourages that if the patron, or someone they live with, has experienced COVID-19 symptoms, to please order takeout instead
      • 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
    • Recommendation for high-risk individuals 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 household has tested positive for COVID-19 in the past 14 days. Log must be kept and available for inspection by the local health officer
  • Staff must wear face coverings 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
  • Staff member sanitizes the area occupied by customers upon departure including tables, menus, pens, salt and pepper shakers, etc. and conducts sanitization of high-touch surfaces throughout the day as needed
  • Consider use of disposable items if possible
  • 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. If the restaurant operates 24 hours per day, close restaurant for cleaning and disinfecting each morning and evening. Cleaning and disinfecting includes all tables, chairs, door handles, floors, bathrooms, and any high-touch surfaces
  • Buffet and self-serve restaurants will hand utensils, cups, plates and other service items directly to patrons. None of these items will be set out for patrons to self-serve. Buffet restaurants will either provide staff who serve meals from the food bars, or patrons may self-serve from food bars if hand sanitizer is used by each patron each time they enter a different food bar line. Where patrons are allowed to self-serve, serving utensils are replaced with clean serving utensils every 30 minutes. Face coverings must be worn by patrons in food servings areas.
  • Stagger workstations so employees are not facing one another and are 6 feet apart unless barriers are used, or face coverings are worn
  • 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

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