Utah Reopening Checklist for Food Service Establishments, Bars, Food Trucks, and Convenience Stores

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For Dine-In Services

Dine-in services, including buets and bars, may be open under the following requirements
Limit tables to groups of 10, preferably members of the same household
Groups of patrons at a table must maintain a distance of 6 feet from patrons of other parties at all times. Either move tables or mark off tables not to be used
In waiting areas, a 6-foot distance must be maintained between parties, whether indoor or outdoor
Maintain signage to remind individuals from separate parties to stand at least 6 feet apart; waiting area has oor markers to indicate proper spacing
Hosts preferably open doors for customers and guide them to their seats to prevent trac or congregating; hand sanitizer available at door
Recommendation that upon entry, hosts point guests to signage that includes the following information:<br> - Outlines symptoms* and encourages that if the patron, or someone they live with, has experienced COVID-19 symptoms, to please order takeout instead<br> - Recommendation for high-risk individuals*** to order takeout/delivery instead of dining in for the protection of that individual
Manager checks each employee for symptoms before every shift and asks if any member of the employee’s household has tested positive for COVID-19 in the past 14 days. Log must be kept and available for inspection by the local health officer
Staff must wear face coverings at all times and perform hand hygiene between interactions with each table
Cups, lids, napkins and straws must be handed directly to customers by staff
Do not place utensils on table until patron is seated
Encourage contactless and non-signature payment; when not possible, card and payment stations must be sanitized after each use. Staff must sanitize hands between handling payment options and food/containers
Staff avoid touching items that have been placed on the table (menus, plates, utensils, pens, cups, etc.). The table will be cleared by a dedicated staff member once all guests have left
Dedicated staff member sanitizes the area occupied by customers upon departure including tables, menus, pens, salt and pepper shakers, etc. and conducts sanitization of high-touch surfaces throughout the day as needed
Consider use of disposable items if necessary
The restaurant may not operate if PPE, EPA-approved disinfectants and sanitizers, soap, and other necessary cleaning supplies are not available; sanitizer is effective against COVID-19. Chlorine (bleach) at 100-200 ppm is recommended
Hand sanitizer must be available immediately adjacent to bathrooms
Close restaurant for cleaning and disinfecting in the morning and evening. Cleaning and disinfecting includes all tables, chairs, door handles, floors, bathrooms, and any high-touch surfaces
Buffet and self-serve restaurants will provide utensils, cups, plates and other service items only from the counter where food is ordered.
None of these items will be accessible to the public. Buffet style restaurants will provide servers who will serve the meals from buffet to limit exposure
Stagger workstations so employees are not facing one another and are 6 feet apart unless barriers are used, or face coverings are worn
To-go boxes, pizza boxes, paper cups, and any other paper product that touches food must be treated as food
Staff must use gloves when handling ready-to-eat foods (including ice). Gloves are not required when handling foods that have yet to be cooked
Indoor playgrounds in restaurants remain closed

For Takeout Services

Symptom checking of employees (checklist or verbal), including temperature checks when feasible
Staff wear face coverings
Stagger workstations so workers can maintain a 6-foot distance and do not face one another
Encourage contactless payment; if not possible, disinfect transaction terminal between customers
Staff must sanitize hands between handling payment options and food/containers
When delivering food, drivers use hand sanitizer before passing delivery to customers and use disposable containers/packaging that do not need to be returned
Employers provide personal protection equipment such as face coverings, hair nets, gloves, overalls
Customers voluntarily provide contact information to assist with contact tracing efforts

General Employer Guidelines

Employers exercise extreme caution, with employees working remotely, evaluating workforce concerns, and enacting strategies to minimize economic impact. Businesses that necessitate on-site work should monitor workforce for symptoms and well being.
Employers take extreme precautions
Provide accommodations to high-risk employees
Employees and volunteers operate remotely, unless not possible
Symptom* checking in business interactions
Face coverings worn in settings where other physical distancing measures are difficult to maintain; ensure that face coverings are available
Make every possible effort to enable working from home as a first option; where not possible, workplaces comply with distancing and hygiene guidelines
Minimize face-to-face interactions, including with customers (e.g. utilize drive-thru, install partitions)
Where distancing and hygiene guidelines cannot be followed in full, businesses should consider whether that activity needs to continue for the business to operate
Eliminate unnecessary travel and cancel or postpone in-person meetings, conferences, workshops, and training sessions
Require employees to self-quarantine when returning from high-risk**** areas
Employers evaluate workforce strategy and concerns and enact strategies to minimize economic impact
Employers must not allow any individuals under isolation or quarantine to come to work at any time unless authorized by LHD