OFFICE OF THE DIRECTOR Kate Brown, Governor 500 Summer St NE E20 Salem OR 97301 Voice: 503-947-2340 Fax: 503-947-2341 Phase Two Reopening Guidance Sector: Restaurants/Bars/Breweries/Tasting Rooms/Distilleries Specific Guidance for Restaurants, Bars, Breweries, Brewpubs, Wineries, Tasting Rooms and Distilleries Distancing and Occupancy: Businesses must: • Determine maximum occupancy to maintain physical distancing requirements and limit number of customers on premises accordingly. The maximum restaurant occupancy should be determined by the owner/manager based on the number of patrons that can be accommodated while maintaining six (6) foot distance between parties, including when customers approach or leave tables. • Ensure tables are spaced at least six (6) feet apart so that at least six (6) feet between parties is maintained, including when customers approach or leave tables.  Businesses will need to determine seating configuration to comply with these physical distancing requirements. If available, businesses may allow for footprint expansion to outside space for service maintaining the physical distancing requirements of at least six (6) feet.  Remove or restrict seating to facilitate the requirement of at least six (6) feet of physical distance between people not in the same party.  If booth seating is back-to-back, only use every other booth, unless a barrier is installed per the guidance below. • Limit parties to 10 people or fewer. At shared seating situations, do not combine parties/guests who have not chosen to congregate together. People in the same party seated at the same table do not have to be six (6) feet apart. • If a business is unable to maintain at least six (6) feet of distance, except for brief interactions (for example, to deliver food to a table), it may operate only as pick up/to go service. This applies to both indoor and outdoor seating. Businesses may: • Install plexiglass (acrylic) or other nonpermeable physical barrier that is easily cleaned, between booths in lieu of having six (6) feet of distance, if the barrier is at least one (1) foot higher than head level for customers seated and at least three (3) feet wide or at least the width of the booth if wider than three (3) feet. 1 OHA 2351B (5/31/202) Employees: Businesses must: • Minimize employee bare-hand contact with food through use of utensils. • Reinforce that meticulous hand hygiene (frequent and proper handwashing) is of utmost importance for all employees, including chefs, line cooks and waitstaff. • Have employees wear gloves when performing cleaning, sanitizing, or disinfecting activities. Please note that for non-cleaning activities, non-Oregon Department of Agriculture (ODA) licensed facility employees are not required to wear gloves. Wearing gloves for activities that might overlap with food handling can foster crosscontamination. If businesses choose to have employees use gloves, they must provide non-latex gloves and employees must prevent cross-contamination by replacing gloves after touching faces or changing tasks (e.g. food preparation versus taking out garbage). See Food Code Fact Sheet #1-Minimizing Bare Hand Contact. • Review and implement Mask and Face Covering Guidance for Business, Transit and the Public. Additional requirements for facilities licensed by the ODA: • No bare-hand contact with food is permitted per their licensing requirements. Operations: Businesses must: • Adhere to guidance outlined in this document, as well as all applicable statutes and administrative rules to which the business is normally subject. • End all on-site consumption of food and drinks, including alcoholic beverages by midnight. Restaurants and bars should open the next day based on regularly scheduled opening business hours. Restaurants must not attempt to get around the midnight required closure by reopening right after midnight. • Prohibit customer self-service operations, including buffets, salad bars, soda machines and growler refilling stations. • Disinfect customer-contact surfaces at tables between each customer/dining party, including seats, tables, menus, condiment containers and all other touch points. • Provide condiments, such as salt and pepper, ketchup, hot sauce and sugar, in singleservice packets or from a single-service container. If that is not possible, condiment containers should not be pre-set on the table and must be disinfected between each customer or dining party. Disinfection must be done in a way that does not contaminate the food product. For example, do not use a spray device on a saltshaker. • Not pre-set tables with tableware (napkins, utensils, glassware). • Prohibit counter and bar seating unless the counter faces a window or wall and at least six (6) feet of distance is maintained between parties and/or staff behind the bar. This 2 OHA 2351B (5/31/202) applies to all facilities including bars, breweries and tasting rooms. Counter and bar ordering are acceptable if the operation finds that this decreases worker exposure. The counter ordering approach requires that food and alcohol are taken to a table that meets distancing requirements for consumption and at least six (6) feet of physical distance is maintained among customers and employees during the ordering process. • Ensure customers/parties remain at least six (6) feet apart when ordering.  Signs should be posted as necessary to ensure that customers meet the requirements of this guidance.  Mark designated spots on the floor where customers will wait in line. • Frequently disinfect all common areas and touch points, including payment devices. • Use menus that are single-use, cleanable between customers (laminated), online, or posted on a whiteboard or something similar in order to avoid multiple contact points. • For use of juke box and coin-operated arcade machines, the same protocols should be followed as outlined for Video Lottery Terminals below. To the extent possible, businesses should, but are not required to: • Assign a designated greeter or host to manage customer flow and monitor distancing while waiting in line, ordering, and during the entering and exiting process. Do not block egress for fire exits. • Limit the number of staff who serve individual parties. Consider assigning the same employee to each party for entire experience (service, busing of tables, payment). An employee may be assigned to multiple parties but must wash hands thoroughly or use hand sanitizer (60-95% alcohol content) when moving between parties. • Assign employee(s) to monitor customer access to common areas such as restrooms to ensure that customers do not congregate. • Encourage reservations or advise people to call in advance to confirm seating/serving capacity. Consider a phone reservation system that allows people to queue or wait in cars and enter only when a phone call, text, or restaurant-provided “buzzer” device, indicates that a table is ready. • Consider providing hand-washing facilities for customer use in and around the business. Hand sanitizer is effective on clean hands. Businesses may make hand sanitizer (at least 60-95% alcohol content) available to customers. Hand sanitizer must not replace hand washing by employees. • Post clear signs (available at healthoregon.org/coronavirus) listing COVID-19 symptoms, asking employees and customers with symptoms to stay home, and listing who to contact if they need assistance. Businesses may: Install plexiglass (acrylic) or other nonpermeable physical barrier that is easily cleaned, between counter and bar seating in lieu of having six (6) feet of distance, if the barrier is at least one (1) foot higher than head level for customers seated and at least three (3) feet wide or at least the width of the seat if wider than three (3) feet. 3 OHA 2351B (5/31/202) Video Lottery Terminal (VLT) Operations: Businesses must: • Place VLTs at least six (6) feet apart, if there is space to do so. If VLTs cannot be spaced at least six (6) feet apart, businesses may install plexiglass (acrylic) or other nonpermeable physical barrier that is easily cleaned, between VLTs in lieu of having six (6) feet of distance, if the barrier is at least one (1) foot higher than head level for customers seated and at least three (3) feet wide or at least the width of the VLT if wider than three (3) feet. • Require individuals to request VLT access from an employee before playing; an employee must then clean and disinfect the machine to allow play. A business must not allow access to VLTs or change VLTs without requesting access from an employee. • Consider a player at a VLT machine the same as a customer seated for table service. • Limit one player at or around a VLT. • Note: Oregon Lottery will not turn on VLTs until the agency is satisfied that all conditions have been met. • Review and implement General Guidance for Employers, as applicable. Additional resources: • Signs you can post • Mask and Face Covering Guidance for Business, Transit and the Public • OHA Guidance for the General Public • OHA General Guidance for Employers • Food Code Fact Sheet #1-Minimizing Bare Hand Contact This guidance is issued at the direction of the Governor under Executive Order No. 20-25. For individuals with disabilities or individuals who speak a language other than English, OHA can provide documents in alternate formats such as other languages, large print, braille or a format you prefer. Contact Mavel Morales at 1-844-882-7889, 711 TTY or OHA.ADAModifications@dhsoha.state.or.us. 4 OHA 2351B (5/31/202)