Health & Hygiene Plan: Post-COVID-19
Team Member and Guest Health
The health and safety of our team members and guests is our number one priority. As we welcome you back to our restaurants around the country, we are committed to providing you with a safe environment that aligns with expert protocols for working to defeat COVID-19. We will actively monitor and evolve our solutions to ensure a continued focus on the health and safety of our guests and associates.
The following directives relating to the prevention of transmission of COVID-19 are provided in accordance with federal, state, and local regulatory guidance. All employees should further review and follow OSHA’s recommended safety procedures set forth in Guidance on Preparing Workplaces for COVID-19 and the CDC’s guidelines in Interim Guidance for Businesses and Employers to Plan and Respond to Coronavirus Disease.
Confirming Healthy Temperatures:
All team members will have a non-invasive temperature taken at the start of each shift. Temperatures should only be taken with thermal reading devices, never using an oral thermometer. Team members’ temperatures will need to be checked and logged when they arrive for work. The CDC measures a fever as any temperature at or exceeding 100.4°F. In an effort to be cautious, no team member with a temperature at or exceeding 100.0°F will be permitted to enter the restaurant. Any team member with a temperature should monitor their symptoms on their Symptom Screening Checklist.
Guests will be advised to practice physical distancing, maintaining a distance of at least 6 feet from those not in your party while waiting to be seated, waiting to speak to a host, or waiting in line for the restroom. Team members will be asked to practice social distancing whenever possible. During team member gatherings, such as family meal or pre-shift, we should utilize as much space as possible, to ensure the ability to give adequate space to ourselves and others.
Hand Sanitizer and Hand Washing Signage:
Hand sanitizer must be present at all POS terminals, clock in/clock out points, entrances , and exits to the restaurant, including the host stand. Handwashing signage must be displayed in the back of house by all handwashing sinks, and in both guest and employee bathrooms.
Acknowledging Health Concerns:
In the event a team member does not feel well, they should alert a manager right away. Team members should stay home if they aren’t feeling well. Team members should alert a manager if they notice a colleague or a guest who is exhibiting symptoms similar to those typically associated with COVID-19, such as but not limited to fever, shortness of breath, aches, or a dry cough. Any team members or guests who are experiencing symptoms of COVID-19 while in the restaurant are instructed to immediately notify a manager. Please refer to COVID-19 Employee Policies and Practices in the MINA Group Risk Management COVID-19 Guide and FAQ.
Suspected or Confirmed Case Notification:
Managers are responsible for notifying COOs and HR immediately upon any suspected or confirmed cases of COVID-19 regarding a team member or guest.
If a team member becomes ill or presents signs of illness, we should follow normal procedures and send the team member home immediately. The team member should only be permitted to return to work with a doctor’s note and after being symptom-free for at least 72-hours without the use of symptom-reducing medications. If a doctor’s note is not available, the team member should fill out the Coronavirus Self Declaration Form. Please note: your manager may instruct you or prohibit you from working or arriving to worksites for up to 14 days to ensure the safety of our team members and guests. Certification or declarations from team members will be kept confidential to the extent reasonably possible under the circumstances. Please refer to COVID-19 Employee Policies and Practices in the MINA Group Risk Management COVID-19 Guide and FAQ.
Team Member Responsibility
MINA Group associates, including those employed by partner properties, are integral to maintaining a healthy and safe restaurant. All team members are required to adhere to stated company policies, including those developed to mitigate health risks during the COVID-19 pandemic. All team members are required to comply with product label instructions, including soap, hand sanitizer, and disinfectant.
Proper handwashing must be adhered to, following the CDC’s guidelines, as outlined below. Team members must wash their hands at the start of their shift and after each instance of the following: using the restroom, touching their nose, mouth, eyes or face, sneezing, coughing, blowing their nose, cleaning, sweeping or mopping, smoking, eating, drinking, clearing dirty plates or touching dirty linens, going on break or returning from break.
Proper handwashing includes:
- Wet your hands with clean, warm running water, turn off the tap, and apply soap.
- Lather your hands by rubbing them together with the soap. Lather the backs of your hands, between your fingers, and under your nails.
- Scrub your hands for at least 20 seconds. Need a timer? Hum the “Happy Birthday” song from beginning to end twice.
- Rinse your hands well under clean, running water.
- Dry your hands using a clean towel or air dry them.
While on the floor, team members should use hand sanitizer when at credenzas, and after using the POS.
All team members must adhere to all new standards as outlined by MINA Group.
Personal Protective Equipment (PPE):
All team members must wear appropriate PPE based on their role, as outlined by MINA Group, this may include face masks, gloves and/or goggles for team members in the FOH & BOH.
Always, but especially now, personal hygiene is paramount to everyone’s health. Team members must be clean and presentable while at work; this includes uniform and personal appearance (hair, nails, makeup, etc.). Uniforms must be clean and crisp for each shift. Refer to the restaurant’s uniform policy for more information.
Cleaning, Sanitizing, and Social Distancing Protocols and Standards
Doors: Door handles should be sanitized every hour, at a minimum, including entrance/exit doors, doors to bathrooms, PDRs, and any other doors guests and staff may touch. During periods of nice weather, doors to the outside (entrance and exit) should be propped open whenever possible. Where practicable, an additional host should be scheduled to assist with opening the door for guests as they enter and exit the restaurant.
Bathrooms: Bathrooms should be cleaned, not simply tidied, every 30 minutes. This includes sanitizing door handles to the restroom entrance and toilet stalls, sanitizing faucet handles, toilet flush handles, and toilet seats.
Air Filter and HVAC Cleaning: The frequency of air filter replacement and HVAC system cleaning will be increased to the extent practicable.
Laundry Services: We must ensure all laundry services meet or exceed CDC standards. Both linen and any uniforms, such as chef coats or stewarding jackets, are to be clean and sanitary for our employees and guests.
First Aid Kits: The frequency of first aid replenishment will be increased.
Cleaning and Sanitizing Protocols and Standards :
- The host stand phone, iPad screens, keyboards, and all other equipment to be
sanitized at least once per hour
- Service credenzas, including POS terminals, gueridons, wine stations, and bar tops to be sanitized at least once per hour
- POS terminals to be sanitized between each user and before and after each shift OR in the event sanitizer wipes are challenging to acquire, we should sanitize screens at a minimum of every 30 minutes.
- Servers and bartenders should use sanitizer after using the POS
- Dining tables and bar tops, and any other high touch, common areas, to be sanitized after each use
- Condiments to be served in single-use containers, either disposable or washed after each use
- Check presenters, votives, pens and all other reusable items to be sanitized after each use
- Placemats to be replaced with linen or non-porous placemats that can be machine washed and sanitized after each use
- Marking trays should be wiped down before each use, linen should be discontinued or fresh linens should be used each time, where possible
- Sanitize trays (all types) sanitized after each use
- Tray stands should be sanitized at the beginning and end of each service
- Food preparation stations to be sanitized at least once per hour
- Kitchens to be deep cleaned and sanitized at least once per day
Social Distancing Protocol :
- Where practicable, update floor plans for common dining areas, redesigning seating arrangements to ensure at least six feet of separation between table setups, as recommended by the CDC. Limit party size at tables to no more than the established “maximums approved” as recommended by CDC or approved by local and state government.
- Hosts and managers to manage team members’ and guests’ physical distancing at entries, waiting areas and queues (in addition to signage)
- Tables and booths to be seated with as much space between parties as possible, avoiding sitting guests at adjacent tables whenever possible
- Bar stools should be spaced out, removing stools as necessary
- At our fast-casual concepts, the pace of the line should be managed to reduce as much congestion at pick-up areas as possible. Floor tape should be placed on flooring/ground with at least 6 feet between each mark to encourage social distancing
- At our fast-casual concepts, all self-serve condiments and utensils to be eliminated and available from cashiers or a staff member
- We should place items on the table, and allow the guest to pick them up directly, rather than handling items directly to the guest. This is especially important for smaller items, that require the team member to get close to the guest
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