Additional Sanitation Procedures for COVID-19

• Revised Seating: We have limited our seating options to keep approximately 6 feet between all dine-in customers.
• Customer Flow: We have moved entrances and customer lines to maximize social distancing among customers and employees.
• Health Evaluations: All employees are asked to confirm each shift that they feel unwell.  As always, all employees are immediately send home if feeling unwell.
• Masks:   All employees are required to wear a face-covering mask at all times. Masks are available to customers who would like one.
• Gloves & Hand Hygiene:  All employees must wear gloves at all times.  Gloves are disposed of, hands are washed, and a new pair of gloves are put on: (A) at least once every thirty minutes; (B) after using the restroom: (C) after blowing your nose, coughing, or sneezing, and (D) after taking out any trash.  
• No cash.  We no longer accept cash as a form of payment. 
• Service Processes:  We have adjusted service processes for our servers to limit interactions with guests and adjusted certain items to be delivered to each guest as opposed to communal use. 
• Menus:  We will utilize paper menus which will be disposed of after each use.   
• Retail Offerings:  We are limiting all guest handling of retail, merchandise, and togo offerings.  We are also not accepting returns – all sales are final.
• Hand Sanitizer:  We have installed hand sanitizer dispensers in our dining rooms.
• Increased Sanitation.  Our sanitization procedures include:
  • Sanitation Checks: Every 30 minutes, the following will be completed:
    • Restroom Checks: 
      • Sanitizing all door handles (on inside and outside of restroom); 
      • Checking and stocking soap dispensers, paper towel holders, and toilet paper; 
      • Cleaning any lingering debris on the floor;
      • Taking out trash as needed; 
      • Wiping down all sinks and frequently used areas with sanitizer.
    • Handwashing & Glove Replacement:  All employees must stop service, dispose of their current gloves, wash hands for at least 20 seconds with soap, and put on new gloves.
    • Sanitize work areas:  Each position is responsible for sanitizing its own work area, including:
      • POS & Food Delivery Terminals;
      • Phones;
      • Server Stations;
      • Expo Station;
      • Bar tops;
      • Kitchen work areas;
      • All door handles.
  • Service Items:  All reusable service items touched by customers are sanitized after each use, including pens and check presenters.
  • Nightly janitorial service utilizing bleach to disinfect.
• Increased Equipment Maintenance:
  • Preventative maintenance and cleaning of HVAC, ice machines, and kitchen equipment prior to reopening.
  • All cutting boards have been resurfaced to minimize possibility for cross-contamination.
  • All draft lines and couplers have been cleaned and sanitized.
  • All glassware has been cleaned and sanitized.
  • Dish machines have preventative maintenance and are tested to ensure sanitation compliance.
  • Conduct regular professional pressure washing and window cleaning.
• Employee Training:  All employees are thoroughly trained on the new policies and procedures prior to commencing service.  Employees are required to be certified in food safety and responsible alcohol service.
• Customer screening:  We reserve the right to not allow any customer on property who is exhibiting symptoms of COVID-19 (fever, cough, shortness of breath).