Hawaii Reopening Checklist for Restaurants (Dine-in)

Restaurants are encouraged to require reservations for dine-in.

Consider a reservations-only business model for greater control of customer volume. Consider allowing customers to pre-order while making reservations to decrease the length of time they are in the establishment.

If reservations are not required, maintain a physical distance of 6 feet between groups for those waiting for dine-in using floor markings, signage, etc. to reinforce physical distancing

Customers should wear a cloth face mask or other types of masks at all times which should only be removed while actively eating.

Customer seating per table limits: ▪ Maximum of 6 customers, not living in same household, per group per table. ▪ Maximum of 10 customers, living in the same household, per group per table.

Tables/booths to be spaced at least 6 feet apart which can be achieved by removing tables/booths or marking tables/booths as closed.

Providing a physical barrier between tables or booths is also acceptable.

Identify a workplace coordinator to be responsible for COVID-19 assessment and control planning. Plan should include when face coverings are to be used by employees.

Before starting their shift, all staff should be screened and evaluated for signs of illness, such as: ▪ Cough ▪ Shortness of breath or difficulty breathing ▪ Fever ▪ Chills ▪ Muscle Pain ▪ Sore throat ▪ Recent loss of the sense of taste or smell ▪ This is not a comprehensive list of all possible signs of illness

Any employee who exhibit signs of illness should not be allowed to report to work.

Any employee who develops signs of illness while at work should be immediately separated from other employees and customers and sent home for self-isolation or seek medical attention as appropriate

Food establishments are reminded that they shall comply with all applicable food safety rules, including employee health requirements found in Hawai’i Administrative Rules (HAR) Ch. 11-50-21. Employees that are sick should stay home.

Staff with direct customer contact should wear a cloth face mask or other types of masks at all times.

Employees should be trained on the importance of frequent hand washing with soap and water, the use of hand sanitizers with at least 60% alcohol content and the importance of avoiding touching hands to face.

Clean and sanitize restrooms based on the frequency of use and ensure adequate supply of soap and paper towels at all times.

Whenever feasible, workers should maintain at least 6 feet of distance from each other, including while on breaks.

Post signage at the entrance that states that no one with a fever or symptoms of COVID-19 is to be permitted in the restaurant.

No self-service salad bar or buffet.

No bare-hand contact of ready-to-eat foods

Thorough cleaning and disinfection of frequently contacted surfaces after each meal service to include but not limited to tables, chairs, partitions, condiments, reusable menus, etc.

Use only sanitizers and disinfectants that are EPA approved and labeled specifically for use on food contact surfaces and within food establishments.

For non-food contact surfaces, use only disinfectants and cleaning products that are EPA approved and clearly labeled for use within food establishments.