Montana Reopening Checklist for Bars, Breweries, Distilleries, and Casinos

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• Conducted on

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• Prepared by

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  Address

ALL PHASES

• • A specific cleaning plan must be implemented, and employees must be trained in proper sanitation practices. Materials will be available on the Montana Department of Public Health and Human Services (DPHHS) food and consumer services website.

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• • All surfaces occupied must be cleaned between customers, including tables, chairs, booths, and highchairs.

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• • Table items including, condiments, menus, napkins, and décor, should be removed from the table unless they can be adequately cleaned between customers.

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• • Menus must be cleaned between customers.

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• • Growlers and refillable or reusable containers must be cleaned prior to being refilled.

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• • Gaming machines must be adequately cleaned between customers.

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PHASE ONE: RESTAURANTS

• • Capacity must be limited to 50% of normal operating capacity to allow for adequate group spacing.

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• • Tables must be limited to six people per table.

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• • Establishments must provide for 6 feet of physical distancing between groups and or tables by:

• • Increasing table spacing, removing tables, or marking tables as closed;

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• • Providing for a physical barrier between tables; or

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• • Back-to-back booth seating provides adequate separation.

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• • In-house dining for quick service restaurants should remain closed, if all guidelines can’t be met, including the cleaning of every table between customers.

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• • Sitting or standing at bars or counters is not allowed.

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• • In bars, drinks and food must be served to customers at a table.

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• • Self-service buffets must be closed.

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• • Drink refills are not allowed.

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• • Self-service cups, straws and lids should be behind a counter and handed to customers

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• • Self-service condiments should be eliminated.

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• • Gaming machines that are operational must be spaced 6-foot apart. Machines must be placed out of service if adequate spacing cannot be assured.

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PHASE TWO: RESTAURANTS

• • Capacity may be increased to 75% of normal operating capacity.

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• • Tables must be limited to 10 people per table.

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• • Establishments must continue provide for physical distancing between groups and or tables but may increase capacity.

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• • In-house dining for quick service restaurants should remain closed if all guidelines can’t be met, including the cleaning of every table between customers.

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PHASE THREE: RESTAURANTS

• • Continue to practice social distancing when practical.

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• • Establishments should begin to resume normal occupancy while continuing to follow the guidelines for all facilities.

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