TUCSON, Ariz. — Tucson restaurants can resume dine-in services beginning today.
To help provide some guidance, the Pima County Health Department has sent out 17 protective measures all facilities should adopt during the COVID-19 pandemic.
Here's what local food spots will be doing until further notice to ensure the safety of all staff and customers:
Minimum Employee, Vendor, Delivery Service and Patron health and wellness measures:
- Wellness/symptom checks, including temperature checks for all restaurant personnel, vendors, contractors, third party delivery service workers, etc. as they arrive on premises and before opening of a restaurant
- Cloth masks and gloves and frequent handwashing is required for all servers and restaurant personnel (except gloves not required for servers if hands are sanitized between servings)
- Any patron exhibiting symptoms of COVID-19 is prohibited from entering the facility
Minimum restaurant operation measures:
- Physical and electronic signage posting at the restaurant entrance of public health advisories prohibiting individuals who are symptomatic from entering the premises
- Indoor occupancy limited to 50 percent or lower
- Service by take out, reservation or call ahead seating only, including text and/or telephone notification of patrons requesting restaurant in-person service, allowing restaurant patrons to physical distance until called for service
- Physical distancing of six feet minimum between tables
- Clearly marked six-foot spacing marks throughout the restaurant, along entrances, hallways, restrooms and any other location within a restaurant
- Parties no larger than 10 allowed per table and bar top seating is not allowed
- Menus must be in a format that does not promote potential virus transmission e.g. menu boards, single use menus
- Elimination of self-service stations including salad bars, buffets, soda refill stations, and table side food preparation
- Expansion of outdoor service areas to increase physical distancing standards
- Hand sanitizers available at entrances to the facility, restrooms and in employee work areas
- Sanitize customer areas after each sitting with EPA-registered disinfectant, including but not limited to: Tables, Tablecloths, Chairs/booth seats, Table-top condiments and condiment holders
- Post documentation cleaning logs online and at the entrance documenting cleaning of all public areas (inclusive of counter tops, door handles, waiting areas, etc.) at least every two to three hours
Additional measures to consider:
- Restaurant personnel should have a national certification in food safety and handling, as well as specific training in the prevention of COVID-19
- Implement touchless payment methods
These measures set a minimum standard for restaurants. Owners can decide to add additional restrictions at their discretion.
