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2021 Coronavirus Self-Inspection Checklist for Reopening Restaurants
For your restaurant, we have put together this checklist to ensure you’re keeping your best practices top of mind and you’re ready to reopen safely and successfully. To see the Department of Health’s checklist, click here.
Equipment and Physical Structure
- Make sure utilities are working (electrical, plumbing, heating, ventilation/air conditioning, fire suppression).
- Flush water system and all plumbed food equipment for a minimum of five minutes. Refer to this guidance for information on cleaning and flushing instructions for specific equipment. After flushing, make sure all floor drains are working properly.
- Check grease traps and clean if necessary.
- Verify hot and cold water is available at all sinks.
- Ice makers should be fully emptied, pipes drained and the equipment washed, rinsed and sanitized.
- Assess and discard food that is no longer safe.
- Check that all equipment is functioning properly and maintaining proper temperatures
- Refrigeration equipment is at or below 41 degrees F.
- Low-temperature chemical sanitizing machines provide correct water temperature and sanitizer concentration.
- High temperature (hot water) sanitizing machines provide correct wash and final rinse temperatures and final rinse pressure.
- Wash, rinse and sanitize all food contact surfaces.
- Clean non-food contact surfaces as needed.
- Restart services you may have discontinued (pest control services, trash and recycling services).
- Survey your establishment for signs of pest infestation and correct before opening.
- Thoroughly clean and inspect all physical facilities including floors, walls, and ceilings.
Employee Training, Health, and Safety
- Develop employee illness policies and procedures.
- Train workers in the language they understand best:
- Employee health and safety, including the symptoms of coronavirus, how to prevent transmission, required hand hygiene, and illness reporting requirements.
- Proper cleaning, sanitizing, and disinfection procedures.
- The written procedures, including physical distancing and change of service requirements.
- In addition to employee health requirements in the Food Code, a site-specific coronavirus supervisor shall be designated by the employer at each job site to monitor the health of employees and enforce the coronavirus job site safety plan.
- This supervisor should monitor employee status for coronavirus symptoms prior to each shift and enforce the coronavirus-specific written procedures.
- Screen employees for coronavirus symptoms prior to each shift by following the daily coronavirus screening of staff and visitors guidance.
- Employers should follow the Employee Health & Decision Strategies guidance to determine when food workers should stay home, self-quarantine, and return to work.
- Provide personal protective equipment (PPE) as appropriate or required for the activity performed.
- Provide disposable gloves where safe and applicable to prevent transmission on tools or shared items.
- Ensure handwashing sinks are stocked with soap and paper towels and hand sanitizers are available.
- Ensure six feet of distance between employees in both the back and front of house.
- Plan other prevention measures when strict physical distancing is not feasible, such as using barriers, minimizing staff or customers in narrow or enclosed areas and staggering breaks and work shift starts.
- Require cloth facial coverings for employees. This is not a substitute for six–foot social distancing.
- Stagger work schedules as much as possible to reduce employee contact with each other.
- Develop written procedures to meet service modifications and physical distancing requirements.
- Provide hand sanitizer at all entrances for staff and guests (assuming supply availability).
- Implement a plan and mark the floor to maintain six feet of distance between customers in the lobby, waiting area, serving or ordering lines, beverage/condiment stations, food pick-up stations, and payment areas (including indoor and outdoor lines).
- Post signage (entrance & interior) requiring guests wear cloth face coverings when not eating or drinking.
- Place tables far enough apart so each occupied table is a minimum of six feet away from adjacent tables.
- Minimize the number of staff serving a table; consider one staff person taking a table’s order, serving beverages/food/utensils, taking payment, etc.
- Single-use menus or reusable menus that are sanitized after each use are required.
- Wash, rinse and sanitize food contact surfaces following routine procedures.
- Clean and disinfect frequently touched non-food contact surfaces every hour using an EPA-registered product effective against coronavirus. Follow label directions.
- Condiments (ketchup, soy sauce, etc.) must be single use or disinfected after each dining group.
- Clean and disinfect dining area touchpoints, such as chair backs, condiments, and touchpads after each dining group.
- Maximize pick-up or delivery services.
Name of Facility Address Person in Charge Date
To request this document in another format, call 1-800-525-0127. Deaf or hard of hearing customers, please call 711 (Washington Relay) or email firstname.lastname@example.org.