3. SR 05-27-2020 - Laserfiche WebLink

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M M I N N 2 S O TA 5. Have customers and clients review a screening survey that checks for COVID-19 symptoms, close contacts with confirmed cases and quarantined cases, and recent out of continent travel. The questions would be the same as those completed by workers. MDH's Visitor and Employee Health Screening Checklist (www.health.state. mn.us/diseases/coronavirus/facilityhlthscreen.pdf). 6. Encourage customers and clients to regularly wash and/or sanitize their hands. 7. Limit the equipment, products, or items touched by the customer or client while in workplace. 8. Have customers and clients wear a face covering or mask, other than when outside, unless not recommended for health or physical ability reasons. Cloth face coverings are NOT a substitute for maintaining a physical distance of 6-feet from other people. Refer to CDC guidance on cloth face coverings (www.cdc.gov/coronavirus/2019-ncov/prevent-getti ng- sick/diy-cloth-face-coverings.html). 9. Make sure each piece of equipment used is wiped down before and after each use by a customer or client, and dispose of the wipe accordingly. Additional protections for receiving or exchanging payment 1. Contactless payment should be used whenever possible. Utilize an electronic fund -transfer service or credit-card payment method that allows the client to fully initiate and complete the payment transaction remotely, or while separated from the worker. 2. When contactless payment is not possible, payment must be made in a manner that allows for at least 6-feet of distance between the worker and client or customer. 3. During check -in and check-out, the configuration at the payment stations, and the space between the worker and the customer/client must allow for physical distancing of at least 6-feet, or a physical barrier must be installed. 4. Install barriers of sufficient dimension and appropriate material, e.g. Plexiglass or taut heavy plastic curtains stretched and secured, as necessary, to protect worker at the check -in and check-out counter. Additional protections and protocol for managing occupancy clients necessary to allow for the required social distancing and not exceed required percentage of occupancy where required. > Number of customers at any one time is limited to the number for whom physical distancing of 6' can be maintained between tables, not to exceed 50. > A limit of two customers may be seated together at the counter for service at any one time. > A limit of four customers may be seated together at a table at any one time, unless the customers are a household, then the limit is six customers. 3. Advertise business protocols so that current and potential clients are aware of changes. 4. Advise customer and clients of the added COVID-19 precautions that will be taken prior to arrival at the site. Use web -sites, social media, pre -appointment phone calls and confirmations, and other outlets to educate customers and clients on the steps being taken for their protection and the protection of workers. 5. Encourage customers and clients of "high risk" to postpone appointment or reservation. Persons who may be at higher risk for severe illness should consider delaying seeking or providing these services (See www. c d c. g ov/co ro n av i r u s/2 019-n co v/need-extra - precautions/people-at-higher-risk.html). 6. Post signage at the business entrance outlining established protocols. 7. Advise customers and clients to conduct a self -check of their body temperature on the day of their appointment. 8. Email or text a screening survey on the day of the appointment or reservation and/or post screening questions at the establishment. 9. Have customer and clients respond to the screening - survey questions upon arrival and check -in, and verify that they have read the screening -survey and can respond "no" to all questions. 10. Decline to provide services to a customer or client if there is any suspicion that they are sick or symptomatic, and advise them to leave the facility. Additional protocols to limit face-to-face interaction in settings where face-to-face interaction is part of the service Workers are required to use a face covering and 1. All indoor restaurant service remains closed. Outdoor face shield when serving customers (www.cdc.gov/ seating only is allowed at this time. coronavirus/2019-ncov/prevent-getting-sick/diy-cloth- 2. Businesses must limit number of customers and face-coverings.html). BARS & RESTAURANTS I Minnesota Employer Preparedness Plan Requirements Checklist