Two essential components to any journey in life……..Time & Direction
We’re back baby!!! WOOOHOOO!!!!! Phase 2 only allows for 50% capacity so I’ve decided to move to an appointment only format for the time being with a group size limit of 5 people. I can’t wait to see you all again!!!
COME VISIT AT 4 N. SPOKANE ST. IN BEAUTIFUL WALLA WALLA
Dine-In Service, applies to Tasting Rooms:
Employee Safety and Health:
- Hand sanitizer should be available at entry for all staff and patrons (assuming supply availability).
- No bar seating is permitted during Phase 2. If an establishment has bar seating it must be closed off to prohibit use.
- If the establishment does not offer table service, they must have protocols in place to ensure adequate social distancing at food and drink pick-up stations, and seating within their dining area.
- All parties and tables must be 5 guests or less.
- Guest occupancy must be 50% of maximum building occupancy or lower as determined by the fire code.
- Outdoor seating is permitted but must also be at 50% capacity. Outdoor seating does not count toward the building occupancy limit, but it must follow all other reopening requirements.
- Tables must be placed far enough apart when measured from occupied chair to occupied chair, to ensure dine-in guests seated at a table are a minimum of 6 feet away from guests at adjacent table, or there must be a physical barrier or wall separating booths or tables.
- It is strongly suggested customers wear a cloth face covering anytime they are not seated at the table (while being seated or leaving, or while going to the restroom). Please note that King County has issued a directive for citizens to wear face masks in public.
- Buffets and salad bars are not permitted at this time but may be addressed through subsequent interpretive guidance.
- If the establishment offers table service, create a daily log of all customers and maintain that daily log for 30 days, including telephone/email contact information, and time in. This will facilitate any contact tracing that might need to occur.
- All menus must be single-use.
- Any condiments typically left on the table must be single-use or sanitized after each use.
- Businesses must have implemented a plan to ensure proper physical distancing in lobby/waiting areas/payment counters.
- Minimize the number of staff serving any given table. It is strongly recommended that one staff person take a table’s order, bring all of their beverages/food/utensils, take their payment, etc.
- Educate workers in the language they understand best about coronavirus and how to prevent transmission and the employer’s COVID-19 policies.
- Maintain minimum six-foot separation between all employees (and customers) in all interactions at all times. When strict physical distancing is not feasible for a specific task, other prevention measures are required, such as use of barriers, minimize staff or customers in narrow or enclosed areas, stagger breaks, and work shift starts.
- Provide personal protective equipment (PPE) such as gloves, goggles, face shields and face masks as appropriate or required to employees for the activity being performed. Cloth facial coverings must be worn by every employee not working alone on the job site unless their exposure dictates a higher level of protection under Department of Labor & Industries safety and health rules and guidance. Refer to Coronavirus Facial Covering and Mask Requirements for additional details. A cloth facial covering is described in the Department of Health guidance.
- Ensure frequent and adequate hand washing with adequate maintenance of supplies. Use disposable gloves where safe and applicable to prevent transmission on tools or other items that are shared.
- Establish a housekeeping schedule that includes frequent cleaning and sanitizing with a particular emphasis on commonly touched surfaces.
- Screen employees for signs/symptoms of COVID-19 at start of shift. Make sure sick employees stay home or immediately go home if they feel or appear sick. Cordon off any areas where an employee with probable or confirmed COVID-19 illness worked, touched surfaces, etc. until the area and equipment is cleaned and sanitized. Follow the cleaning guidelines set by the CDC to deep clean and sanitize.