Wisconsin Reopening: Checklist for the Hospitality Industry

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Employee Health and Hygiene

Employees who have a fever or other symptoms of COVID-19 will not be allowed to work.
Maintain an adequate supply of paper goods, soap, and hand sanitizer to allow proper hand hygiene among employees.
Provide tissues for proper cough/sneeze etiquette and no-touch disposal receptacles.
Provide training for housekeeping associates for proper handling of linens and cleaning/disinfecting supplies. Provide chemical protective gloves and other appropriate personal protective equipment (PPE) as needed to work safely with cleaners and disinfectants.

Face Masks and Cloth Coverings

The CDC recommends wearing cloth face coverings in public settings, especially in areas of significant community transmission. A cloth face covering does not protect the wearer from viruses, but it may prevent the spread of viruses from the wearer to other people. Cloth face coverings do not filter the air and can still be a source of contamination if not used properly. Additional information on cloth face coverings can be found in the document “Protecting yourself during a home visit,” part of the COVID-19 guidance from the Wisconsin Department of Health Services. These face coverings are not PPE and are not appropriate substitutes where masks or respirators are required.
Employees should wash their hands with soap for at least 20 seconds after putting on, touching or removing a mask.

Social Distancing

Ensure the front desk layout allows for social distancing between employees and guests. Restrict the number of check-ins allowed at one time.
Remove or reduce seating in indoor and outdoor areas.
Close fitness areas.
Provide signage or a flyer advising guests of safe practices
Shared transport in vans, cars etc. should be avoided unless all unrelated passengers can be separated with an empty seat between them. Encourage passengers to wear face coverings, and sanitize vehicles after each use.
Programmed events should be limited to 10 persons at a time in any given space, expanding to 50 people in Phase 2 of the Badger Bounce Back plan.

Clean and Disinfect

Sanitize surfaces using as sanitizer from the U.S. Environmental Protection Agency-registered list and follow the manufacturer’s directions or use a bleach solution
Prepare a bleach solution by mixing:<br>• 5 tablespoons (one-third cup) bleach per gallon of water for non-food contact surfaces<br>• 1 teaspoon bleach per gallon of water for food contact surfaces<br>• Do not mix bleach and ammonia-based chemical solutions
Sanitizing wipes should not be used to wipe more than one surface and should be discarded when visibly soiled.
Frequently clean and sanitize touchpoints in all common areas. These include but are not limited to tables, desks, door handles, elevator call buttons, phones, public bathrooms and key cards.

Cleaning Guest Rooms

Schedule gaps in the use of rooms of at least 24 hours
Disinfect/sanitize all touchpoints in each room. These include but are not limited to door handles, television remotes, clocks, thermostats, coffeemakers and ice buckets
Provide disposable cups in place of glassware in rooms.
Launder towels, linens, robes and all bedding on the warmest appropriate water setting and dry completely after each guest stay. Blankets and comforters should be laundered after each guest or encased in a duvet cover. The duvet cover should be laundered after each guest.
Launder towels, linens and bedding on the warmest appropriate water setting and dry completely after each guest stay.
Do not perform housekeeping services in rooms when occupied, except on request for extended stays, when guests are not in the room.

Food and Beverage

When delivering room service, leave it outside the guest room.
In-room mini-bars should be locked, or removed if it is not possible to lock them.
Buffets should be discontinued. Cease self-service operations, including but not limited to pancake/waffle machines and scrambled eggs. Prohibit customers from self-dispensing unpackaged food (e.g., breads, pastries, cereals). Employees may prepare to-go orders from the breakfast food service area per customer request. Pre-packaged “Grab and Go” food is allowed.
Online and phone orders can be picked up in person, provided social distancing of at least six feet is maintained between customers. Offer cashless and contactless transactions whenever possible
Orders can be made on site as long as the total number of customers inside the establishment at one time is limited so that social distancing can be maintained during order, payment and pickup.
Close all seating intended for food consumption.
Sanitize any multi-use utensils, dinnerware and glassware provided in guest rooms after each guest stay.

Additional Recommendations for Bed and Breakfast (B&B) Businesses and Tourist Rooming House Businesses

Encourage guests to reserve and pay online.
Maintain six feet of social distancing at all times. To further reduce interactions, make the innkeeper available by phone, text or email (instead of in person).
Establish self-check-in and check-out procedures. Hand-sanitizer should be placed in the guest entry area.
The type of breakfast served at a B&B should be communicated to guests prior to their stay. Buffets should be discontinued. Prohibit customers from self-dispensing unpackaged food (e.g., breads, pastries, cereals).
The B&B breakfast may be provided for takeout to registered guests, delivered to guests’ rooms or offered for seating reservations. Only guests from a single room may reserve to use the dining accommodations at one time. Wash and sanitize all seating areas prior to the next reservation.
Launder towels, linens, robes and all bedding on the warmest appropriate water setting and dry completely after each guest stay. Blankets and comforters should be laundered after each guest stay or encased in a duvet cover. The duvet cover should be laundered after each guest stay.
Sanitize all touchpoints in the establishment. These include but are not limited to door handles, television remotes, clocks, thermostats, light switches or lamps, coffeemakers and hair dryers.
Increase the cleaning frequency of shared toilet facilities and other shared spaces within the home.
Sanitize all multi-use utensils, dinnerware and glassware, if provided, after each guest stay.
For tourist rooming house businesses, guests are limited to members of a single household or living unit. All other private gatherings of any number of people are prohibited.
Establishments with on-premises restaurant facilities should reference the restaurant and food service guidelines document.
Establishments with swimming pools and/or water attractions should reference the entertainment and amusement guidelines document.