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Mayor's COVID-19 Emergency Rule No. 9 <br />June 26, 2020 <br />Page 6 of 17 <br />viii. Disposable food ware and utensils should be used when available. <br />When non -disposable food ware or utensils are used, they must be <br />sanitized after each use consistent with Hawaii Department of Health <br />guidance and regulations, and "best practices" of the U.S. Food & <br />Drug Administration ("FDA"), available at: <br />https://www.fda.gov/food/food-safety-d urinq-emergencies/best- <br />practices-re-open inq-retail-food-establishments-d urinq-covid-19- <br />pandemic <br />ix. Provide disposable menus or menu board, or sanitize reusable <br />menus after each use. <br />x. Hourly touch -point sanitization (workstations, equipment, screens, <br />door knobs, restrooms, etc.) required. <br />xi. Valet services are prohibited, except for vehicles with placards or <br />plates for disabled parking. <br />xii. Buffets, salad bars, and other types of self-service of food or <br />beverages are not allowed. <br />C. Hygiene. <br />i. Employer must provide hand washing capability or sanitizer for <br />employees and customers. <br />ii. An adequate supply of soap, disinfectant, hand sanitizer, and paper <br />towels must be available at all times. <br />iii. Frequent hand washing by employees, especially between <br />interactions with customers. <br />iv. To the maximum extent possible employees shall wear food -grade <br />gloves while handling food. Should employees handle any payment <br />transaction (cash or credit card) or the property of the customer, they <br />must sanitize gloves or change gloves before servicing the next <br />customer. <br />D. Staffing. <br />i. Provide training for employees regarding these requirements. <br />ii. Conduct pre -shift screening, and maintain a staff screening log. <br />iii. No employee displaying symptoms of COVID-19 should provide <br />services to customers. Symptomatic or ill employees should not <br />report to work. <br />iv. No person should work within 72 hours of exhibiting a fever or other <br />COVID-19 symptoms, and follow the CDC's "What To Do If You Are <br />Sick" guidance, available at: https://www.cdc.gov/coronavirus/2019- <br />ncov/if-you-are-sick/steps-when-sick.htm I <br />v. Employer must establish a plan for employees getting ill and a return - <br />to -work plan following CDC guidance, which can be found online at: <br />https://www.cdc.qov/coronavirus/2019-ncov/comm unity/q u id a nce- <br />business-response. htm I <br />