3. SR 05-27-2020 - Laserfiche WebLink

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M M I N N 2 S O TA 2. Additional measures to control exposure may include > Standing to the side or behind the customer as much as possible > Use work practices such as having the customers pass the food down the table or pass plates back to the server. 3. Customers are strongly encouraged to bring and wear face coverings at any time when not eating. Additional protections and protocol for distancing and barriers 1. Provide hand sanitizer at the entrance, point of purchase, and prominent locations for customers/ clients. 2. Check-out areas and other areas of congestion should be marked to provide for physical distancing of at least 6 feet, including floor markers for distance, lane lines and marking of adjacent areas where customers or clients may be waiting for business access. 3. Space, configuration and flow of the establishment should be evaluated to allow for physical distancing of 6-feet by all workers and customers/clients. 4. Post instructions for customers at entrances, and inform customers: > Not to enter if they are experiencing symptoms; > About the facility's occupancy limits; > They are required to wear face -coverings, unless outside or not medically or physically possible; and > They are required to adhere to hygiene and social distancing instructions, signage and markings. Additional protections and protocosl specific to bars, restaurants and other retail food settings 1. Continue following MDH's requirements for reporting food worker illness and exclusion. one team never work with another team. Scheduling in teams can help to reduce exposures within the staff. 4. Clean and sanitize food contact surfaces according to the Minnesota Food Code a. Follow the manufacturer's label to ensure that appropriate products are used to sanitize food contact surfaces. Not all disinfectants are appropriate for food contact surface sanitizing. b. Clean and sanitize food contact surfaces, food preparation surfaces, and beverage equipment after each use. c. Follow the manufacturer's instructions for all cleaning and disinfection products. For example, concentrations, application method, contact and drying time, and the use of personal protective equipment, and do not mix products together. d. Clean and disinfect reusable menus after each use. If using paper menus, discard them after each customer use. e. Recommended best practice: Consider providing cleaning and disinfection kits (sprays or buckets, hand sanitizers or other cleaning supplies) that are readily accessible throughout the establishment for areas that will be cleaned and disinfected frequently. 5. Do not allow guests to congregate in checkout and waiting areas, outside restrooms or in bars, maintain at a minimum 6' of physical distancing. 6. Require appointments for services or reservations with call -ahead seating or online reservations to better space clients or customers and eliminate waiting. 2. Train and remind workers, using visual reminders, of required hand hygiene practices, including handwashing procedure and frequency, restricting bare hand contact with ready -to -eat food, proper glove use, and COVID-19 precautions when reopening 7 establishments. 3. Recommended best practice: Plan worker schedules so that teams work together, when practical. For example, Aaden, Javier and Ann always work together, Hodan, Dawb and Peter always work together, but members of > All indoor restaurant service remains closed. Outdoor seating only is allowed at this time. > 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. Any barriers or partitions used should be of sufficient dimension and appropriate material, e.g. Plexiglass or taut heavy plastic curtains stretched and secured, as necessary, to create separation at counters, booths and tables to protect workers and customers. BARS & RESTAURANTS I Minnesota Employer Preparedness Plan Requirements Checklist 6