Florence County, WI - Restaurant Grey and Blue Simple Leaves Checklist List

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Protect Your Staff

• To help slow the spread of COVID-19 and protect your staff and your patrons, adopt as many best practice recommendations as pertain to your establishment\

• Check worker temperatures every day.

• Don't let Employees work when ill. Make sure they stay home for at least 3 days after symptoms disappear.

• Sneeze guards can be installed at ordering or payment counters to protect staff and guests.

• Workers with prolonged face to face contact with patrons should wear a mask if possible

• Wait staff - Take at least one step back from where you would usually stand to take an order.

• Promote online ordering and post menu outside to minimize time in restaurant

Protect Your Patrons

• Control the flow of people in the building.

• Designate a separate “ENTRANCE" and "EXIT".

• Do not leave any table tents or anything on tables.

• Menus should be wiped down with disinfectant every time.

• No buffets or self service areas.

• Reduce seating in each dining area

• Group dining of unrelated groups (ie bar counter) should be discouraged.

Environmental Controls

• Handwashing MUST be priority #1 for staff. Make sure hot water, soap and paper towel are available at all times.

• Disinfect multi-touch surfaces hourly (door knobs handles, faucets, railings)

• Use 1/3 C bleach to 1 gallon water to make up disinfecting solution. Use in a spray or in your sanitizing bucket

• Check Dishwasher sanitizer levels 2x per day

• Arrange tables in such a way that waitresses can seat people without walking each group right past numerous other tables. Room dividers may be considered.

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