This toolkit includes: - PDF document

This toolkit includes:COVID-19 Preventi
This toolkit includes:COVID-19 Prevention PracticesPhysical Distancing RequirementsInfection Control Protecting EmployeesProtecting CustomersResources to communicate withyour staff and customers.To restart your restaurant business, here’s what you need to know and do:1.COVID-19 Prevention PracticesThis document provides guidance for dine-in restaurants, brewpubs, craft distilleries, b

reweries, bars, pubs, and wineries to s
reweries, bars, pubs, and wineries to support a safe, clean environment for workers and customers. Dine-in restaurants that provide sit-down meals should follow the restaurant guidance below and should Brewpubs, breweries, bars, tasting rooms, craft distilleries, and wineries are to remain closed until allowed to resume modi�ed or full operation unless they are offering sit-down, d

ine-in meals as allowed by the Order. Ph
ine-in meals as allowed by the Order. Physical distancing of at least 6-feetUse of face coverings by employees (where respiratory protection is not required) and customers/clientsFrequent handwashing and regular cleaning Employee training on COVID-19 protocols6 feetLOS ANGELES COUNTY DEPARTMENT OF PUBLIC HEALTHwww.publichealth.lacounty.govCOVID-19 : Dine-In Restaurants COVID-19 Dine-In Res

taurants This toolkit provides guidance
taurants This toolkit provides guidance for dine-in restaurants to support a safe, clean environment for workers and customers.COVID-19 GUIDANCE: Dine-In Restaurants and Disinfeccion TacrixProtecting Customers• Customers must wear cloth face coverings to be served. Childrenunder 2 and individualswith chronic respiratory conditions areexempt from this requirement. Customers may remove

cloth facecoverings when eating and drin
cloth facecoverings when eating and drinking.•Customers who refuse to wear a cloth face covering may berefused service.•Servers and bussers moving items touched by customers mustwear gloves.•Reusable menus are cleaned and disinfected between customers.•Seating areas are cleaned and sanitized after each use.•seating of customers.•Cashless transactions are encouraged

.•View additional customer protecti
.•View additional customer protection protocols by visiting .are exposed to a per-use of hand sanitizer, and proper glove use.3.Infection ControlPrior to reopeningFacility Requirements•Restaurants are cleaned and disinfected/sanitized.•Dining rooms, host stands and kitchens are equipped with hand sanitizer and sanitizing wipes.•Ventilation system is in good working order.s

Hot and cold-water �xtures ar
Hot and cold-water �xtures are �ushed for 5 minutes.•All food safety practices are followed and maintained.•Self-serve machines such as soda dispensers •Self-service food areas or other areas where customers may congregate areclosed.Frequently touched objects such as tables, doorknobs, credit card readers are disinfected hourly.•Restaurants are clean

ed and sanitized/disinfected nightly
ed and sanitized/disinfected nightly•Hand sanitizerUtilize contactless processes for pickup, delivery, and paymentCOVID-19 : Dine-In Restaurants COVID-19 GUIDANCE: Dine-In Restaurants use of hand sanitizer, and proper glove use.Utilize contactless processes for pickup, delivery, and payment1.COVID-19 Prevention PracticesThis document provides guidance for dine-in restaurants, brewpub

s, craft distilleries, breweries, bars,
s, craft distilleries, breweries, bars, pubs, and wineries to support a safe, clean environment for workers and customers. Dine-in restaurants that provide sit-down meals should follow the restaurant guidance below and should Brewpubs, breweries, bars, tasting rooms, craft distilleries, and wineries are to remain closed until allowed to resume modi�ed or full operation unless they

are offering sit-down, dine-in meals as
are offering sit-down, dine-in meals as allowed by the Order. Physical distancing of at least 6-feetUse of face coverings by employees and customersFrequent handwashing and regular cleaning Employee training on COVID-19 protocols6 feetT your business, heneed to know and do:COVID-19 Dine-In Restaurants This toolkit provides guidance for dine-in restaurants to support for workers and cust