2020-06-10 COVID-19 Emergency Rule No. 8

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Mayor's COVID-19 Emergency Rule No. 8 June 15, 2020 Page 6 of 15 viii. Disposable food ware and utensils should be used when available. When non -disposable food ware or utensils are used, they must be sanitized after each use consistent with Hawaii Department of Health guidance and regulations, and "best practices" of the U.S. Food & Drug Administration ("FDA"), available at: https://www.fda.gov/food/food-safety-d urinq-emergencies/best- practices-re-opening-retail-food-establishments-during-covid-19- pandemic ix. Provide disposable menus or menu board, or sanitize reusable menus after each use. x. Hourly touch -point sanitization (workstations, equipment, screens, door knobs, restrooms, etc.) required. xi. Valet services are prohibited, except for vehicles with placards or plates for disabled parking. xii. Buffets, salad bars, and other types of self-service of food or beverages are not allowed. xiii. For restaurants that accept reservations, entry into the restaurant is on a reservation only basis, and parties must wait in their vehicle until called into the restaurant. C. Hygiene. i. Employer must provide hand washing capability or sanitizer for employees and customers. ii. An adequate supply of soap, disinfectant, hand sanitizer, and paper towels must be available at all times. iii. Frequent hand washing by employees, especially between interactions with customers. iv. To the'maximum extent possible employees shall wear food -grade gloves while handling food. Should employees handle any payment transaction (cash or credit card) or the property of the customer, they must sanitize gloves or change gloves before servicing the next customer. D. Staffing. i. Provide training for employees regarding these requirements. ii. Conduct pre -shift screening, and maintain a staff screening log. iii. No employee displaying symptoms of COVID-19 should provide services to customers. Symptomatic or ill employees should not report to work. iv. No person should work within 72 hours of exhibiting a fever or other COVID-19 symptoms, and follow the CDC's "What To Do If You Are Sick" guidance, available at: https://www.cdc.gov/coronavirus/2019- ncov/if-you-are-sick/steps-when-sick.htm l v. Employer must establish a plan for employees getting ill and a return - to -work plan following CDC guidance, which can be found online at: