COVID-19 Workplace Specific Plan
This Workplace Specific Plan is a detail of the steps Jack’s is taking to help prevent the spread of COVID-19. The health and safety of our team, guests and community have always been our top priorities. Now, more than ever, we are working carefully and conscientiously to implement and follow best practices to make your dining experience safe and enjoyable.
EMPLOYEE TRAINING AND COMMUNICATION
- We provide our team with up-to-date information on COVID-19, preventing spread, and who is especially vulnerable.
- We encourage self-screening at home, including temperature and/or symptom checks using CDC guidelines.
- Employees have been instructed not to come to work and to inform their manager if they have frequent cough, fever, difficulty breathing, chills, muscle pain, headache, sore throat, recent loss of taste or smell, or if they or someone they live with have been diagnosed with COVID-19.
- We maintain communication with our team about their health status and the steps they are taking – including when to seek medical attention and COVID-19 testing – if they report experiencing any of the above symptoms.
- We emphasize the importance of hand-washing, physical distancing (both at work and off work) and the proper use of face coverings.
- We have provided information on leave benefits and workers’ compensation to all employees.
INDIVIDUAL CONTROL MEASURES AND SCREENING
- Each staff member has been given this checklist and has been trained on our health and safety procedures.
- Each staff member is required to watch the National Restaurant Association’s ServSafe video on reopening guidance and to provide their manager with a record of training.
- Each staff member has been given additional materials (in English or Spanish) to educate them on best practices, including the Cal/OSHA COVID-19 Guidance for Dine-In Restaurants.
- Jack’s has posted throughout the restaurant all CDC, Cal/OSHA, and FDA mandated guidelines as well as our own guidelines that remind team members of:
- Mandatory mask-wearing
- Proper mask-wearing
- The importance of maintaining six-feet of distance whenever possible
- The importance of frequently changing disposable gloves
- The importance of frequent hand washing
- The importance of frequent sanitizing and disinfecting
- One manager is designated each shift as a Health and Safety Leader.
That manager’s responsibility is to ensure that all team members on that shift are consistently and properly following the health and safety guidelines set forth in this checklist.
- Before starting their shift, each employee has his or her temperature taken and is screened for COVID-19 symptoms by a manager or supervisor. The results are recorded on an in-take form.
- Any employee with a temperature over 100.4 degrees Fahrenheit, or who reports or displays symptoms of COVID-19, is sent home immediately.
- We promote frequent hand washing and use of hand sanitizer by all employees while at work.
- To ensure frequent hand washing, Jack’s has implemented a system where employees are alerted to wash their hands on a rotating basis every two hours.
- We provide facemasks and disposable gloves to all employees.
- All employees must wear facemasks in the proper manner at all times while working.
- We have provided disposable gloves to staff handling dirty dishes and impermeable aprons and eye and face protection to dishwashers. Gloves and aprons are changed frequently. All eye and face protection are disinfected between each use.
CLEANING AND DISINFECTING PROTOCOLS
- We perform thorough cleaning in high-traffic areas.
- We have a designated team-member each shift who regularly disinfects high-touch areas and surfaces such as door handles, counters, faucets, phones, POS screens, etc.
- We have equipped high-traffic areas of the restaurant – including at each entrance and exit – with hands-free, hand sanitizer stations for use by staff and guests.
- We have increased the frequency of restroom checks and cleaning.
- We have procured and stocked products approved for use against COVID-19 on the Environmental Protection Agency (EPA) approved list and follow product instructions and Cal/OSHA requirements.
- Each table, chair, booth, and any surrounding areas that are used/touched by guests are cleaned and sanitized with a food-safe product, following proper cleaning, sanitizing, and disinfecting procedures, after each use.
- We have designated staff members to clear and clean tables.
- We provide time for staff to implement cleaning practices during shifts.
- Our menus are available to view digitally. We have also converted to disposable menus for guests that do not have access to our menu on-line.
- We provide table settings (paper napkins, cutlery, glassware, etc.) to guests as needed. Utensils are pre-rolled in napkins prior to use and stored in clean containers.
- Condiments are disinfected after each use.
- We encourage the use of credit card payments.
- We have one point of contact for any cash handling. The person in charge of cash handling must wear latex gloves and replace them after each instance of cash handling.
- We are disinfecting pens, guest checks, and other items after each use.
- We provide takeout containers as needed and ask the customer to pack their own leftovers.
- We maintain air filtration throughout the restaurant by keeping doors and windows open.
PROMOTION OF PHYSICAL DISTANCING
At Jack’s, we:
- Prioritize outdoor seating and curbside pick-up.
- Provide takeout and delivery options.
- Encourage customer reservations.
- Ask customers to wait in their cars or outside the restaurant and alert them that their table is ready through their mobile phones.
- Implement measures to physically separate workers and customers by at least six feet such as setting tables and chair six feet apart, installing partitions at points of contact between employees and guests, and using visual cues such as floor markings, colored tape, and signs that indicate where guests should stand.
- Require use of face-covering for all guests when not seated at their table.
- Adjust and limit the number of in-person meetings to ensure physical distancing.
- Stagger employee breaks, in compliance with wage and hour regulations, to avoided employees going on break together.
- Reconfigure our break area to maintain six feet of separation amongst employees.
- We have removed tables and chairs from the dining area, or use visual cues to show they are unavailable.
- Screen guests for symptoms.
- Kindly ask that guests who are experiencing flu-like symptoms to not enter the premises and to dine with us another time.
- Show parties to their tables one party at a time.
- Seat guests where they can be at least six feet away from employee work and food and drink preparation areas.
- Post physical distancing rules.
If you have any questions about Jack’s Workplace Specific Plan, please contact John Marcovici at firstname.lastname@example.org.