Idaho Reopening Checklist: Restaurants

• Conducted on

  Date

• Applicant Name and Title

• Location
  Address

• Establishment Name

• Applicant Name

• Establishment Mailing Address

• Establishment Site Address

• Establishment Number

Establish protocols to maintain six feet of physical distance among employees and patrons.

• Limit occupancy as necessary to maintain six feet physical distancing

  Done

  Not Done

  In Progress

  N/A

• Space tables appropriately apart to keep patrons six feet apart while seated and moving in and out of chairs

  Done

  Not Done

  In Progress

  N/A

• Reduce the use of waiting areas and lobbies as feasible

  Done

  Not Done

  In Progress

  N/A

• Continue to keep playground areas closed

  Done

  Not Done

  In Progress

  N/A

• Limit employee and patron contact by using a reservation or call ahead model and using contactless payment methods when possible

  Done

  Not Done

  In Progress

  N/A

• Other measure (specify)

Establish protocols to reduce the risk of sprea of the COVID-19 virus by training employees on cleaning and disinfection procedures, and protective measures.

• Dedicate certain staff members to disinfection of high contact surfaces throughout the establishment and disinfection of tables between parties

  Done

  Not Done

  In Progress

  N/A

• Refrain from using pre-set tableware

  Done

  Not Done

  In Progress

  N/A

• Clean and disinfect coolers, to-go containers, and delivery vehicles often

  Done

  Not Done

  In Progress

  N/A

• Verify ware-washing machines are operating at the required wash and rinse temperatures and with the appropriate sanitizers each day

  Done

  Not Done

  In Progress

  N/A

• Require all employees in contact with patrons to wear cloth face coverings and gloves during their shift and change them after touching patron items

  Done

  Not Done

  In Progress

  N/A

• Recommend all employees in the dish washing room to wear face shields in addition to face coverings and gloves

  Done

  Not Done

  In Progress

  N/A

• Update employee illness policy and provide COVID-19 staff training.

  Done

  Not Done

  In Progress

  N/A

• Monitor employee health by screening employees for fever and symptoms before every shift

  Done

  Not Done

  In Progress

  N/A

• Check temperature with non-contact thermometer; if no fever, which is a temperature greater than 100.4°F, or COVID-19 symptoms are present, require workers to self-monitor and report onset of symptoms during their shift

  Done

  Not Done

  In Progress

  N/A

• Inform staff regarding when they should stay home or when they should leave work due to illness

  Done

  Not Done

  In Progress

  N/A

• Make sure a procedure is in place for contacting your local public health district if an employee is diagnosed with COVID-19

  Done

  Not Done

  In Progress

  N/A

Identify how close interactions with patrons will be limited.

• Offer online, digital, or phone-in ordering

  Done

  Not Done

  In Progress

  N/A

• Offer takeout or delivery service

  Done

  Not Done

  In Progress

  N/A

• Establish hours of operation for patrons at high-risk of severe disease

  Done

  Not Done

  In Progress

  N/A

• Limit the number of patrons in the restaurant at one time

  Done

  Not Done

  In Progress

  N/A

• Direct the flow of traffic in the restaurant to maximize space between people (e.g., lines)

  Done

  Not Done

  In Progress

  N/A

• Use signage and barrier protection to limit movement and maintain distancing

  Done

  Not Done

  In Progress

  N/A

• Describe other plans (Consider other strategies such as requiring noncash transactions, using disposable menus or menus that can be disinfected and increasing ventilation throughout the restaurant.)

Sign Off

• Name and Signature

  Sign

• This document is a TEMPLATE EXAMPLE. Please contact your local Public Health District for the preferred form.