covid-19 response plan for the callewaert family of businesses · 2020-06-20 · covid-19 response...

COVID-19 Response Plan for the Callewaert Family of Businesses

June 6, 2020 1

Our goal is to have a healthy and successful season. The safety of our staff, guests, and customers is our

highest priority. We hope through the use of these guidelines we can achieve this.

If we work together to keep Mackinac Island visitors safe and healthy, we will be well on our way to

success. Please read this guide carefully and do your best to implement the advice into your workday.

Thank you for all your hard work and dedication.

Remember, we are all in this together.

COVID-19 RESPONSE TEAM

Director of Human Resources | J. Ryan Macy | [email protected] | 906.847.7196 General Manager | Alan Sehoyan | [email protected] | 906.847.3347


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TABLE OF CONTENTS

Welcome ............................................................................................................................................................................. 1

Table of Contents ................................................................................................................................................................. 2

Key Resources ..................................................................................................................................................................... 3

Employee Housing, Arrival, Beginning Your Shift, Training, Physical Distancing, Signage, PPE ................................... 4

Handwashing, Hand Sanitizing, Gatherings, Cleaning Products & Protocols, Shared Equipment ..................................... 5

Employee Screening Procedure ........................................................................................................................................... 6

Suspected Guest Illness Procedure ...................................................................................................................................... 7

Cleaning Quarantine Housing .............................................................................................................................................. 8

Suspected Employee Illness Procedure ............................................................................................................................... 9

What if I feel sick? ............................................................................................................................................................. 10

What if I think someone else is sick? ................................................................................................................................ 11

Additional Food & Beverage Protocols ....................................................................................................................... 12-14

Additional Island House Hotel Protocols .................................................................................................................... 15-16

Employee Screening Example ........................................................................................................................................... 17

Covid-19 Stop the Spread .................................................................................................................................................. 18

Covid-19 Symptoms .......................................................................................................................................................... 19

Covid-19 Stop the Spread .................................................................................................................................................. 20

How to Wear a Mask ................................................................................................................................................... 21-22

Covid-19 Facts ............................................................................................................................................................. 23-25

How to Protect Yourself & Others .............................................................................................................................. 26-28

What if I am sick ................................................................................................................................................................ 29

Cleaning Vomit & Diarrhea .............................................................................................................................................. 31

Handwashing & Hand sanitizing ................................................................................................................................. 32-25

Cleaning vs. Sanitizing ...................................................................................................................................................... 36

Frequently Touched Surfaces ............................................................................................................................................ 37

Essential areas to focus on during an outbreak .................................................................................................................. 38

Employee & Guest Health ................................................................................................................................................. 39

Employee Responsibilities ................................................................................................................................................. 40

Cleaning Products & Protocols .......................................................................................................................................... 41

Physical Distancing ............................................................................................................................................................ 43

Covid-19 Facts ............................................................................................................................................................. 44-47

What to do if you think you’ve been exposed to Covid-19 ............................................................................................... 48


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KEY RESOURCES

Emergency .................................................................................................................................... 911

Mackinac Island Police Department ............................................................................ 906-847-3300

Mackinac Island Medical Center ................................................................................. 906-847-3582

Mackinac Island Medical Center COVID-19 24-Hour Hotline .................................. 906-328-0010

State of Michigan COVID-19 hotline, 8am-5pm daily ............................................... 888-535-6136

State of Michigan COVID-19 hotline ....................................................... [email protected]

LMAS District Health Agency: ......................................................... 906-643-1100, extension 216

Substance Abuse and Mental Health Services Administration (SAMHSA): ............. 800-985-5990

Centers for Disease Control

World Health Organization

State of Michigan Coronavirus Information

Michigan Restaurant & Lodging Association

National Restaurant Association

Health Concerns. All symptomatic or confirmed cases of COVID-19 will be reported by the designated COVID-19 Response Team to the LMAS District Health Department by calling Julie Lipnitz at the phone number (906)430-8015. They will take appropriate action based on her recommendations.

CDC/Local Health Department Guidelines. Callewaert Properties will stay up to date and will work to revise current guidelines based on information communicated via the CDC website and local health department below. https://www.cdc.gov/coronavirus/2019-ncov/

https://www.lmasdhd.org/

Employee Housing


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• Face masks should be worn in common spaces. • Utilize sanitizing stations where provided • Signage will be posted to remind employees of safety and health policies • Housing supervisors will have cleaning supplies, disinfectant, and sanitizer available. • While we provide dishes, cook utensils, eating utensils, and cups in housing, it is recommended that you

bring your own and do no share them. • Please limit trips to all public areas. Sanitizer should be used going to and coming from all public places

and masks should be worn at all times while maintaining physical distancing. These protocols may change at any time.

• Cleaning and sanitizing frequency will be increased, and cleaners will focus on touchpoints throughout each housing unit. Touchpoints will include but are not limited to doorknobs and locks, keys from security, stair rails, all entryways and exits, employee restrooms especially toilet seats and handles.

Cleaning Employee Housing

• We will have someone clean common areas in housing at the beginning of the day and at the end. • Follow normal procedures. Make sure you wear and dispose gloves properly. Focus on highly touched

surfaces like light switches, door handles leading into the building, refrigerator handle, cabinets, sink faucets, tables, chairs, couch, shower heads/knobs, toilet handles.

• Use only EPA-registered disinfectants and follow the manufacturer’s instructions on proper use.

Employee Arrival. Prior to arriving to the Island, employees are to report all existing health conditions to their employer and should expect a screening upon their arrival. If you are exhibiting any signs related to COVID-19, do not travel to Mackinac Island. Stay home. This is for your safety and the safety of others. You will not be penalized for not being able to arrive as scheduled. Please contact Human Resources if you need to delay your arrival. Should you arrive and display symptoms, we may require you to quarantine yourself for 14 days.

Employee Timeclocks. Hand sanitizing stations will be available at each time clock as well as signage encouraging proper handwashing and sanitizing techniques. Team meetings will be conducted either virtually or in areas that allow for appropriate physical distancing between employees.

Staff will be required to answer a daily health questionnaire prior to clocking in. Employees that answer yes to having any symptoms of COVID-19 will not be able to clock in and may be required to self-quarantine. https://www.cdc.gov/coronavirus/2019-ncov/hcp/infection-control- recommendations.html

Employee Training. Employees will receive comprehensive training on the symptoms and prevention of COVID-19 spread. They will be given clear instructions on how to respond to presumed cases of COVID-19.

Physical distancing. Employees and guests will be advised to practice physical distancing by adhering to current CDC guidelines if the guests are not traveling together. All areas will be arranged in a way to allow for proper distancing and signage will be posted in high traffic areas reminding guests of these measures. All areas where queuing occurs will have proper distances marked clearly.

Signage. There will be health and hygiene reminders throughout the business including the physical distancing and mask notices. Signage will be posted throughout the business reminding employees of the proper PPE use and disposal, handwashing, and hygiene. https://www.cdc.gov/coronavirus/2019-ncov/communication/print- resources.html?Sort=Date%3A%3Adesc

Personal Protective Equipment (PPE). All employees able to medically tolerate it, will wear appropriate PPE based on their role and current CDC guidelines. Training on proper use and disposal of PPE will be mandatory. Employees will get PPE from their manager. PPE will be available upon request to guests. https://www.cdc.gov/coronavirus/2019-ncov/hcp/using- ppe.html


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Hand Washing. Correct hygiene and frequent handwashing with soap is vital to help combat the spread of virus. All employees will be instructed to wash their hands, or use sanitizer when a sink is not available, every 60 minutes (for 20-seconds) and after any of the following activities: using the restroom, sneezing, touching the face, blowing the nose, cleaning, sweeping, mopping, smoking, eating, drinking, entering and leaving, going on break and before or after starting a shift. https://www.cdc.gov/coronavirus/2019-ncov/prevent-getting- sick/prevention.html

Hand Sanitizing Stations. Hand sanitizing stations will be added to all high traffic areas and will be monitored and refilled by our housekeeping department and housing managers.

Events & Gatherings. Event set-up arrangements will allow for physical distancing between guests based on CDC recommendations. Self-serve buffet style food service will be replaced by alternative service styles. Clean and soiled linens to be transported in sealed single use plastic bags into and out of the event spaces https://www.cdc.gov/coronavirus/2019-ncov/community/large- events/index.html

https://www.who.int/docs/default-source/coronaviruse/getting-workplace- ready-for-covid-19.pdf

Cleaning Products and Protocols. Our businesses use cleaning products and protocols which meet EPA guidelines and are approved for use and effective against viruses, bacteria and other airborne and bloodborne pathogens. We are working with our vendors, distribution partners and suppliers to ensure an uninterrupted supply of these cleaning supplies and the necessary PPE. The frequency of cleaning and sanitizing has been increased in all public spaces with an emphasis on frequent contact surfaces.

Housekeeping and F&B Management will stay up to date with current CDC cleaning procedures and have appropriate materials on hand and in use based on information from the following website. https://www.epa.gov/pesticide-registration/list-n-disinfectants-use-against-sars-cov-2

https://www.cdc.gov/coronavirus/2019-ncov/community/disinfecting-building-facility.html

Cleaning vs. Disinfecting vs. Sanitizing.

Cleaning removes germs, dirt, and impurities from surfaces or objects. Cleaning works by using soap (or detergent) and water to physically remove germs from surfaces. This process does not necessarily kill germs, but by removing them, it lowers their numbers and the risk of spreading infection.

Disinfecting kills germs on surfaces or objects. Disinfecting works by using chemicals to kill germs on surfaces or objects. This process does not necessarily clean dirty surfaces or remove germs, but by killing germs on a surface after cleaning, it can further lower the risk of spreading infection.

Sanitizing lowers the number of germs on surfaces or objects to a safe level, as judged by public health standards or requirements. This process works by either cleaning or disinfecting surfaces or objects to lower the risk of spreading infection.

You will be trained on the different cleaning and sanitizing products you will use. It is expected that you will learn how to use them correctly. Follow the manufacturer’s instructions. Sanitizing only works when done properly. When in doubt, ask your supervisor. https://www.cdc.gov/flu/school/cleaning.htm#:~:text=Know%20the%20difference%20between%20cleaning,physically%20remove%20germs%20from%20surfaces.&text=Disinfecting%20kills%20germs%20on%20surfaces%20or%20objects.

Shared Equipment. Shared tools and equipment will be sanitized before and after each shift or anytime the equipment is transferred to a new employee. This includes phones, radios, computers, payment terminals, kitchen implements, tools, cleaning equipment, keys, time clocks and all other direct contact items used throughout the business.


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Employee Screening Requirements

Screening Procedure must include the following questions:

1. Do you have any of the following symptoms? o Fever of 100.4 degrees or higher (as measured by a touchless thermometer if available, but a verbal

confirmation of lack of fever is sufficient if a touchless thermometer is not available); o Cough (excluding chronic cough due to a known medical reason other than COVID-19 o Shortness of breath; o Sore throat; or o Diarrhea (excluding diarrhea due to a known medical reason other than COVID-19).

2. Have you travelled internationally or outside of Michigan in the last 14 days, excluding commuting from a home location outside of Michigan? For purposes of this order, commuting is defined as traveling between one’s home and work on a regular basis.

3. Have you had any close contact in the last 14 days with someone with a diagnosis of COVID-19?

Affirmative Response to screening questions (1)(A) or (B) above requires the individual to be excluded:

For at least 72 hours with no fever (three full days of no fever without use of medicine that reduces fever) and other symptoms have

improved (for example, when cough and shortness of breath have improved) and at least seven days have passed since symptoms first appeared.

Except for necessary workers engaged in travel related to supply chain and critical infrastructure, for 14 days following travel unless that travel was due to commuting from a home location outside of Michigan.

Affirmative Response to screening question

(1)(C) may be allowed to continue work at the employer’s discretion provided they remain asymptomatic and the employer implements the following additional precautions to protect the employee and the community:

Employers should measure the employee’s temperature and assess symptoms each day before they start work. Ideally, temperature checks should happen before the individual enters the facility. A touchless thermometer, or a dedicated thermometer for the employee if not touchless, should be used. Sharing of any thermometer other than a touchless thermometer is strictly prohibited.

As long as the employee does not have a fever or other symptoms, they should self-monitor under the supervision of their employer’s occupational health program or other programs in place to protect employee health and safety.

If the employee begins to experience symptoms during the day, they should be sent home immediately.

The employee should wear a face mask at all times while in the workplace for 14 days after last exposure. Employers can issue facemasks or can approve employees’ supplied cloth face coverings in the event of shortages.

The employee should maintain at least six feet of distance from other people as work duties permit.

Beyond standard cleaning protocol, clean and disinfect all areas such as offices, bathrooms, common areas, and shared electronic equipment routinely known to be impacted by the exposed employee for 14 days after last exposure.


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PROCEDURES FOR SUSPECTED OF CONFIRMED CASES OF GUESTS CASES OF COVID-19

We do not want to panic or wrongfully accuse a guest or Employee of suspected virus symptoms. Only a medical authority can diagnosis COVID-19 or other medical conditions.

If a guest is reported to be ill or suspected to have symptoms of the COVID-19 virus, the Manager should be notified immediately.

The Manager should request that the guest remain in their guestroom until local medical authorities can provide advice to the hotel and to the guest. The Mackinac Island Medical Center or other local medical authorities can determine if the guest should be quarantined and what the condition of the quarantine should be.

The Manager should immediately notify Ryan Macy and Alan Sehoyan. We will need the date of check in and the current physical status of the guest. Once the local medical authorities advise on measures for quarantine.

If the local and state medical authorities request quarantine of the guest to the room – the guest room is not to be fully serviced. The Hotel Response Team will provide personnel supplies, such as towels, toiletry items, and food.

Only members of the Hotel Response Team should service the guestroom during this time to limit exposure to Employees.

Guest name and other personal information should not be shared with anyone other than the EVP of Operations, Manager and Corporate contacts.

All Employees should be reminded of the company Media and Social Media policy. All media questions should be referred directly to Alan Sehoyan.

Employees who will be in close contact with the guest should be advised and monitored for any symptoms. If Employees present with symptoms, follow the outlined procedures in this manual.

Once the affected guest is able to checkout per the recommendations of the local medical authorities, the hotel should follow the CDC and Ecolab sanitization process for the guestroom. All linens should be treated as though they are blood borne pathogen exposed and laundered accordingly.


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Quarantine House Cleaning

• Wait at least 24 hours before cleaning any rooms occupied by someone who was sick. • Open all windows and turn on fans. • Wear glove and a mask. Do not touch your face. Proceed to clean and disinfect using the instructions on

the following page. After you are done cleaning the room, immediately dispose of the gloves and masks you were wearing. Wash your hands.

• Wear disposable gloves when cleaning surfaces. Gloves should be discarded after each cleaning. If reusable gloves are used, those gloves should be dedicated for cleaning and disinfection of surfaces for COVID-19 and should not be used for other purposes. Consult the manufacturer’s instructions for cleaning and disinfection products used. Clean hands after gloves are removed.

• If surfaces are dirty, they should be cleaned using a detergent or soap and water prior to disinfection. • For disinfection, most common EPA-registered household disinfectants should be effective. • Follow manufacturer’s instructions for all cleaning and disinfection products for (concentration,

application method and contact time, etc.). • Additionally, diluted household bleach solutions (at least 1000ppm sodium hypochlorite) can be used if

appropriate for the surface. Follow manufacturer’s instructions for application, ensuring a contact time of at least 1 minute, and allowing proper ventilation during and after application. Check to ensure the product is not past its expiration date. Never mix household bleach with ammonia or any other cleanser. Unexpired household bleach will be effective against coronaviruses when properly diluted.

• Prepare a bleach solution by mixing: o 5 tablespoons (1/3rd) bleach per gallon of water or o 4 teaspoons bleach per quart of water

• For soft (porous) surfaces such as carpeted floor, rugs, and drapes, remove visible contamination if present and clean with appropriate cleaners indicated for use on these surfaces.

• After cleaning: o Launder items as appropriate in accordance with the manufacturer’s instructions. If possible,

launder items using the warmest appropriate water setting for the items and dry items completely. o Otherwise, use products that are EPA-approved for use against the virus that causes COVID-

19and that are suitable for porous surfaces.


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PROCEDURES FOR SUSPECTED OR CONFIRMED CASES OF EMPLOYEE ILLNESS OF COVID-19 We do not want to panic or wrongfully accuse Employees of suspected virus symptoms. Only a medical authority can diagnosis COVID-19 or other medical conditions.

During screening or if a Employee presents with illness, especially fever, cough or shortness of breath, the Employee should be directed to contact the Mackinac Island Medical Center COVID-19 Hotline to be evaluated by local medical professionals.

All Employees are instructed to stay at home if they are not feeling well and seek appropriate medical attention by calling the Mackinac Island Medical Center COVID-19 Hotline number (906) 328-0010. Employees will also be instructed to inform human resources by emailing Ryan Macy at [email protected] or calling him at (906)847-7196.

If employees have room mates, the employee will be removed from the housing unit and placed into a single room when possible. The roommates will be asked to not report to work until the symptomatic employee has been cleared to return to work. The employee housing unit is to be cleaned and sanitized immediately according to CDC guidelines.

The employee will follow CDC guidelines below before returning to work.

If an employee at a food-selling establishment tests positive for COVID-19, the establishment must notify food vendors and other employees of the positive test result as soon as possible and in no case later than 12 hours after receiving the test result, without revealing the personal health-related information of any employee https://www.cdc.gov/coronavirus/2019-ncov/if-you-are-sick/steps- when-sick.html

https://www.cdc.gov/coronavirus/2019- ncov/community/organizations/cleaning-disinfection.html

The COVID-19 Response team should be immediately notified of the Employee’s name. If the Employee has self- identified as a member of the high-risk group or is suspected to be a member of a high-risk exposure group, the local medical professional should be notified.

The employee’s name and personal health information is not to be shared with any other employees to protect the privacy of the affected individual.

Employees who have worked within 6 feet of the potentially affected Employee as well as any Employees who have shared living quarters with the affected Employee should be advised of a potential exposure without specifically identifying the Employee.

The work area as well as the living area must be immediately sanitized in accordance with the CDC recommended cleaning practices for COVID-19.

If a diagnosis of COVID-19 is confirmed, the local medical authorities must advise the COVID-19 Response Team of required medical treatment. Local Medical authorities will determine medical transport to local clinic/hospital, if necessary. No Employee will transport the affected Employee to the medical facility without direct medical authorization and all necessary Personal Protection Equipment.

If the employee is required to remain in quarantine at the hotel facility, he/she should be advised of the medical recommendation and treatment by the local medical authority. All medical questions should be directed to the medical professional by the Employee. Members of the Response Team should provide first aid treatment only. If the employee requires any medical treatment beyond first aid, he/she must be transported to the local clinic/hospital for treatment

Arrangements should be made with the medical authorities for daily visits for examination and treatment of the affected employee.

The employee’s emergency contact should be notified of the diagnosis and treatment.

Employees who worked with the affected individual and in the areas of the affected individual should be immediately notified by a member of the COVID-19 Response Team to monitor for any symptoms.

Any areas where the suspected employee may have touched should be cleaned using the CDC and OSHA recommended cleaning products and procedures. This includes the time clock.


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What do I do if I feel sick?

Stay in your room, except to receive medical care.

Immediately call or email Ryan Macy at [email protected] or 906-847-7196 and report your symptoms.

If you are exhibiting symptoms of COVID-19. Local health department officials will be notified and will be involved with all steps of your time in quarantine.

It is now time to self-quarantine for the safety of you and others. We recommend packing only the necessities for roughly 30 days, including cough medicine, Gatorade, and clothing that can be thrown into the dryer. Strip your bedding and place them in a tied, clear plastic garbage bag. Leave on bed.

Transportation will be arranged for you to our Ferry Lane Housing Facility in St. Ignace. You will be expected to wear a mask and gloves and stay six feet away from all others travelling.

Once you arrive in St. Ignace you will go to our housing unit 350 Ferry Lane. You will be assigned a room and quarantined until you will be deemed noncontagious. You will not be expected to pay rent during that time.

We have a specific housing unit for those who are exhibiting symptoms of COVID-19. Going into quarantine does not mean a person has tested positive for COVID-19. It is for those who have manageable symptoms to self-isolate until they are better. If at any point you feel as if you are having a medical emergency call 911.

Expectations during quarantine:

• Email in your wellness daily to [email protected] • Frequently wash your hands. Avoid close contact with others. • Use of common areas is not allowed. Your room will have a refrigerator and microwave. • Groceries will be provided during your quarantine. Most items will be precooked and ready to heat up. • Remain indoors at all times. Do not leave the housing unit unless it is an emergency. • Stay at least six feet away from other people in the household. • Do not share things like towels and utensils. • Use standard hygiene practices and wash your hands frequently. • Throw all used tissues in a lined trash can. • Cover your mouth when you cough or sneeze. • Clean all high touch surfaces daily.

You cannot leave quarantine until all three of the following criteria will be met: 1. No fever for at least 72 hours with no fever reducing medicine (temperature must be taken in the morning, afternoon, and evening) 2. All other symptoms have improved 3. It has been 7 days since your symptoms first appeared.

Once you are permitted by Mackinac Island Health Department to leave, you will be expected to clean and disinfect your living area. Wear gloves and a mask and disinfect all surfaces in the room. Leave all windows open and fans on to promote air circulation. Any trash from disinfecting needs to go into a black garbage back, tied up, and set outside. Bag your linens in a clear plastic bag. Leave tied bag on bed.

Once approved by Human Resources you may return to your housing on Mackinac Island. There we recommend immediately showering and placing dirty clothes in separate bags to be washed and dried at the highest heat setting.

Clean and disinfect everything you have brought with you. Do not bring any items back that are unnecessary.


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What do I do if I think my coworker or roommate is sick?

Do not make assumptions or spread rumors. Instead, privately talk to your supervisor about your concerns.

What do I do if my coworker gets sick?

You do not need to quarantine yourself but be vigilant in monitoring any symptoms. Remember: Going into quarantine does not mean a person has tested positive for COVID-19. It is important to not spread rumors or create a stigma on anyone who has been sent to quarantine.

What do I do if I think a guest or customer is sick?

If a guest, or customer, is not feeling well and assistance is requested, ask your shift manager to speak directly to them. If that is not possible, you should speak to the person. In the conversation the following six questions should be asked: 1. Do you have a fever, 2. Do you have a cough, 3. Do you have any body aches, 4. Do you have a headache, 5. Do you have a sore throat, 6. Have you come in contact anyone who is sick with COVID-19. The answers should be recorded in some fashion. Provide the person with the phone number for the Medical Center and encourage them to contact the Medical Center. If they have severe or potentially life-threatening symptoms, contact 911. During such encounters, be sure to wear proper PPE, including a face mask, goggles, and disposable gloves. Maintain a six-foot distance from the guest. When finished, dispose of PPE, wash hands, and change clothing if possible. The guest’s name and symptoms should be recorded for tracking.


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FOOD AND BEVERAGE

1852 Grill Room | Ice House BBQ | Mary’s Bistro Draught House | Pancake House | Ryba’s Fudge Shops

• The manager will ensure proper current CDC recommended cleaning products are on hand and in use. • Employees will wash/sanitize hands between guest interaction and in between tasks. • Servers and cleaners will wear masks if medically able while serving guests • Reusable menus will be sanitized before given to guests and upon return to storage. Disposable menus

will be thrown away immediately after guest use. • No self-serve food stations including buffets will be available. All food items be served by employees • Cash transactions will be discouraged • Physical barriers installed at bars, check-out, and exposed food areas (sneeze guards) • Items will be prepackaged and put together per guest request • Countertops and point of sale systems will be cleaned between employee use • Traffic flow will be redesigned and enforced. • Sanitizer stations will be available for all guests and employees • Bar tops and tables will be cleared, cleaned and disinfected between guests and frequently according to

CDC guidelines • all seating will be arranged to adhere to current physical distancing guidelines • Tent sides will be left up when able to do so to allow for additional ventilation • Guests will be advised to practice physical distancing by standing at least six feet away from other groups

of people not traveling with them while standing in lines. Physical layouts will be arranged to ensure appropriate distancing. Employees will be reminded not to touch their faces and to practice physical distancing by standing at least six feet away from guests and other employees whenever possible. All business outlets will comply with, or exceed, local or state mandated occupancy limits.

• There will be health and hygiene reminders posted including the proper way to wear, handle and dispose of masks. Appropriate PPE will be worn by all employees based on their role and responsibilities and in adherence to state or local regulations and guidance. Training on how to properly use and dispose of all PPE will be mandatory. Every employee entering the business will be provided a mask and required to wear that mask while on property. Gloves will be provided to employees whose responsibilities require them as determined by medical experts including housekeeping and public area attendants and employees in direct contact with guests.

• We use cleaning products and protocols which meet EPA guidelines and are approved for use and effective against viruses, bacteria and other airborne and bloodborne pathogens. We are working with our vendors, distribution partners and suppliers to ensure an uninterrupted supply of these cleaning supplies and the necessary PPE.

• The frequency of cleaning and sanitizing has been increased in all public spaces with an emphasis on frequent contact surfaces. Tables, chairs etc. will be cleaned and sanitized before and after each seating.

• One employee will be designated to each shift to make certain that all protocols are monitored and adhered to.


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FOOD AND BEVERAGE CONTINUED

1852 Grill Room | Ice House BBQ | Mary’s Bistro Draught House | Pancake House | Ryba’s Fudge Shops

• Open table will be utilized for both reservations, walk in and carry out orders. The name and phone number of each host or guest should be recorded, as well as timelines. This is extremely important to create a record of guests, in the event that further contact needs to be made because of any instances of COVID-19.

• Guest will be seated by the host. Host will inquire as to whether party needs disposable menus or has access to digital format. Host will then escort guest to table, using physical distancing.

• The server assigned to the table should be the only one in contact with the table to the absolute extent possible. Team service needs to be avoided. Food runners will not be utilized. We will provide bussers, whose primary focus will be to bus, break down, clean and sanitize table upon departure of guest.

• Tables will be completely empty; i.e. no condiments, glassware, flatware on tables. Condiments, salt and pepper etc. Requests will be implemented and executed as best applies to the individual operation. Any items that guests will come in contact with are sanitized before distribution including the replacement of shared condiment containers for single serve.

• Bags and tamper seals will be provided to guests wishing to store them while dining • Throughout the business we will follow leading health authority guidelines on proper physical distancing.

Any area where guests or employees’ queue will be clearly marked for appropriate physical distancing. This includes check-in, check-out, elevator, shops, restaurants, and taxi lines.

• Restaurants and bars will reduce seating capacities to allow for a minimum of six feet between each seated group/party of guests. We must all work together to ensure our guests feel confident, safe and secure in our establishments.

• All items cleaned on the dish line will be allowed to air dry. No items will be towel dried • Frequent handwashing will be done according to CDC guidelines between tasks • Each associate will complete a health survey as it applies to personal as well as home health before

clocking in for shift. This is mandatory • Kitchen will be cleaned and sanitized on a per shift basis • Cleaning schedules and checklists will be posted prominently throughout the kitchen • Third parties; i.e. sub-contractors, repair and salespersons will be given a health survey upon entering the

kitchen

HOST

You will be expected to use gloves and a mask correctly throughout your shift.

Along with your regular duties as a host, you will be in charge of sanitizing every menu between guests.

It is your job to communicate with servers to be sure that the table has been sanitized between guests before you seat anyone.

Manage physical distancing at entries, waiting areas and queues

Podiums including all associated equipment to be sanitized frequently

Service stations, service carts, beverage stations, counters, handrails and trays to be sanitized frequently

BUSSERS

You are in charge of clearing or sanitizing the table and chairs after each guest.

DISHWASHER


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You will be expected to learn how to correctly sanitize all dishware. You will be in charge of ensuring that everything is cleaned and put away properly.

When you are putting dishes away, you must wear gloves and a mask.

SERVER


POS terminals to be assigned to a single server where possible and sanitized between each user and before and after each shift. If multiple servers are assigned to a POS terminal, servers will sanitize their hands after each use

You will be given cleaning and sanitizing responsibilities through your shift. Some tasks may have to be done more than once. Be sure to mark the task, time it was done, and your name on the cleaning sheet posted in the back of the house.

All food and beverage items to be placed on the table, counter, or other surface instead of being handed directly to a guest.

You will roll silverware with gloves on.

Service stations, service carts, beverage stations, counters, handrails and trays to be sanitized frequently and logged by a manager.

SHIFT LEAD


You will be in charge of assigning cleaning responsibilities throughout the wait staff. Be sure to keep a detailed, written record for each shift. It will be your job to continuously check the cleaning list and make sure everything is being done in set time intervals.

You will roll silverware with gloves on.

You are responsible for your section alone. Communicate with the host. Between each customer you must sanitize the table and seating. Nothing is to be reused between guests until wiped down.

LINE COOK

You will be expected to wear gloves and a mask throughout your shift. Remember, gloves are only effective if used and worn correctly. Be sure to follow the guidelines on the proper usage of gloves.

You will be assigned side work to do along with your serving duties. It will include disinfecting and sanitizing highly touched objects. After you complete each task, you will need to fill out the posted sheet for the day.

FOOD PREP / EXPO

You are in charge of making sure all surfaces that are in contact with food are sanitized properly. You will be expected to wear gloves and mask during your shift.

https://restaurant.org/Downloads/PDFs/business/COVID19-Return-to-Work-Guidelines- for-Foodservice.pdf


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Physical Distancing. Guests will be advised to practice physical distancing by standing at least six feet away from other groups of people not traveling with them while standing in lines, using elevators or moving around the property. Physical layouts will be arranged to ensure appropriate distancing. Employees will be reminded to practice physical distancing by standing at least six feet away from guests and other employees whenever possible. Any area where guests or employees’ queue will be clearly marked for appropriate physical distancing.

Hand Sanitizer. Hand sanitizer dispensers, touchless whenever possible, will be placed at key guest and employee entrances and contact areas.

Personal Protective Equipment (PPE). Appropriate PPE will be worn by all employees based on their role and responsibilities and in adherence to state or local regulations and guidance. Training on how to properly use and dispose of all PPE will be mandatory. Every employee entering the business will be provided a mask and required to wear that mask while on property. Gloves will be provided to employees whose responsibilities require them. All business entrances & exits employee entrances registration will have PPE stations.

Guest Arrival Visitors will be asked to use hand sanitizer and to wear a mask. Masks will be provided for those that do not have them. Appropriate signage will also be prominently displayed outlining proper mask usage and current physical distancing practices in use.

Room Recovery Protocol. In the event of presumptive case of COVID-19 the guests’ room will be removed from service and quarantined. The guest room will not be returned to service until case has been confirmed or cleared. In the event of a positive case, the room will only be returned to service after undergoing an enhanced sanitization protocol by a licensed third-party expert and approval by the health department.

Pool. Occupancy sign is posted. Chaise lounge chairs to be sanitized after each use. Social distancing between parties will be encouraged.

Elevator. Signage will be posted to explain the current procedures. One party in the elevator at a time.

Luggage Handling / Bell Stand

• Porters will greet every guest upon arrival on the dock. Avoid doing any physical contact greetings such as shaking hands. Smile. State your name and company. Tell them you are responsible for transporting their luggage to the hotel.

• Be sure to wash or sanitize hands and bell cart between each bell up/down. You will be placing luggage outside the room.

• Be aware of physical distancing and the crowd that can form at the bell stand. • Luggage must be picked up at the bellstand upon check-in and upon check-out you may drop any of the

luggage you'd like transported to the ferry dock at the bellstand. Guests requesting bell service will be assisted and the bell cart will be sanitized after each guest.

Maintenance

• Clean and change out HVAC and air filters often • Each room request goes with gloves and a mask • Plungers

Front Desk

• Sanitize all touchpoints after each transaction • Staff every other workstation. Use only one station during your shift. Sanitize upon shift change. • If the lobby begins to be too crowded for physical distancing, one person will be instructed to control the

flow of traffic


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Housekeeping & Laundry

• The frequency of cleaning and sanitizing has been increased in all public spaces with an emphasis on frequent contact surfaces.

• We use cleaning products and protocols which meet EPA guidelines and are approved for use and effective against viruses, bacteria and other airborne and bloodborne pathogens. Industry leading cleaning and sanitizing protocols are used to clean guest rooms, with particular attention paid to high-touch items. Housekeeping will not be servicing guest rooms daily. Guests may call the front desk for additional towels or toiletries.

• All bed linen and laundry will be changed after guest departure and continue to be washed at a high temperature and in accordance with CDC guidelines. Dirty linen will be placed in single use bags in the guest room to eliminate excess contact while being transported to the laundry facility. Wear disposable gloves when handling dirty laundry and then discard after each use. Do not shake dirty laundry. Dirty laundry from an ill person can be washed with other people’s items.

• Clean and disinfect clothes hampers. If possible, consider placing a bag liner that is either disposable or can be laundered.

• Carts, trolleys and equipment to be sanitized at the start and end of each shift • All items stored on shelves in the housekeeping closets are placed in bags and not exposed to the open air

when not in use • Minimize contact with guests while cleaning hotel rooms; guest room attendants will offer to return at an

alternate time for occupied rooms • All reusable collateral to be removed from rooms. Disposable collateral to be disposed and changed after

each guest. Extra pillows and blankets stored in the guest room closets will be removed and available upon guest request. All guest amenities to be packaged before being placed in room.

covid-19 response plan for the callewaert family of businesses · 2020-06-20 · covid-19 response...

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