Restaurant / Bar / Brewery / Distillery / Casino Guidelines

• Establishment Location
  Address

• Conducted on

  Date

• Prepared by

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.

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• • Menus must be cleaned between customers.

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• • Gaming machines must be adequately cleaned between customers.

  Yes

  No

  N/A

PHASE ONE: RESTAURANTS

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• • Establishments must provide for 6 feet of physical distancing between groups and or tables by:<br><br>• Increasing table spacing, removing tables, or marking tables as closed;<br>• Providing for a physical barrier between tables; or<br>• Back-to-back booth seating provides adequate separation.

  Yes

  No

  N/A

• • 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.

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• • Self-service buffets must be closed.

  Yes

  No

  N/A

• • Drink refills are not allowed.

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• • Self-service condiments should be eliminated.

  Yes

  No

  N/A

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

  Yes

  No

  N/A

PHASE TWO: RESTAURANTS

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• • 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.

  Yes

  No

  N/A

PHASE THREE: RESTAURANTS

• • Continue to practice social distancing when practical.

  Yes

  No

  N/A

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

  Yes

  No

  N/A

COMPLETION

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