Beaufort County Emergency Management: COVID-19 Update (5-20-20) | Eastern North Carolina Now

    Cloth Face Coverings

  • It is strongly recommended that all employees and customers wear a cloth or disposable face covering when they may be near (less than 6 feet from) other people in the restaurant. A FAQ about face coverings is available in English and Spanish.
  • It is encouraged that businesses provide face coverings for employees and customers. If provided, they must be single use or properly laundered using hot water and a high heat dryer between uses.
  • Please share guidance to employees on use, wearing, and removal of cloth face coverings, such as CDC's guidance on wearing and removing cloth face masks, CDC's use of cloth face coverings, and CDC's cloth face coverings FAQ's.

    Cleaning and Hygiene

    Washing hands with soap and water for 20 seconds or using hand sanitizer reduces the spread of transmission.

    Restaurants are required to:

  • Perform ongoing and routine environmental cleaning and disinfection of high-touch areas (e.g., doors, doorknobs, rails) with an EPA approved disinfectant for SARS-CoV-2 (the virus that causes COVID-19), and increasing disinfection during peak times or high customer density times and all shared objects (e.g., payment terminals, tables, countertops/bars, receipt trays, condiment holders) between use.
    • Disinfect dining tables and booths, including condiment containers and reusable menus, between each use, allowing the disinfectant to sit for the necessary contact time recommended by the manufacturer.
  • Promote frequent use of hand washing and hand sanitizer for wait/food service staff upon reporting to work and frequently throughout shift. Hand washing is required to at least meet the requirements as specified in the North Carolina Food Code Manual, Sections 2-301.12, 2301.14, and 2-301.15.

    It is recommended that restaurants:

  • Systematically and frequently check and refill hand sanitizers (at least 60% alcohol) and assure soap and hand drying materials are available at sinks.
  • Use disposable menus, a menu display board, or mobile options, between customers groups.
  • Use single use/disposable linens when possible. If using disposable linens is not possible, sanitize cloth linens after each customer.
  • Provide, whenever available, hand sanitizer (with at least 60% alcohol) at the entrance and other areas.
  • Avoid offering any self-serve food or drink options, such as buffets, salad bars, and drink stands.
  • If self-serve is used:
    • Provide an attendant at buffet areas to monitor social distancing and remove any contaminated food or utensils.
    • Change, clean, and sanitize serving utensils (e.g., tongs, bulk food dispenser spoons) every 30 minutes.
    • Have employees plate food for customers or provide increased monitoring of selfservice areas.
    • Encourage handwashing and hand sanitizer use among customers before using selfservice area. Provide hand sanitizer at the beginning of each service line and post signage requesting use before handling utensils.

    Monitoring for Symptoms

    Monitoring for Symptoms Conducted regular screening for symptoms can help reduce exposure to COVID-19. Encourage employees to self-monitor for symptoms such as fever, cough, or shortness of breath.

    If they develop symptoms, they should notify their supervisor and stay home. More information on how to monitor for symptoms is available from the CDC.

    Restaurants are required to:

  • Conduct daily symptom screening (use this standard interview questionnaire) (English|Spanish) of employees at entrance with immediately sending symptomatic workers home to isolate.
  • Post signage at the main entrance requesting that people who have been symptomatic with fever and/or cough not enter, such as Know Your Ws/Stop if You Have Symptoms flyers (English – Color, Black & White; Spanish – Color, Black & White).
  • Employees who have symptoms when they arrive at work or become sick during the day should immediately be separated from other employees, customers, and visitors and sent home.

    It is recommended that restaurants:

  • Have a plan in place for immediately removing employees from work if symptoms develop.
  • Establish and enforce sick leave policies to prevent the spread of disease, including:
    • Enforcing employees staying home if sick.
    • Encouraging liberal use of sick leave policy.
    • Expanding paid leave policies to allow employees to stay home when sick.
  • Per CDC guidelines, if an employee has been diagnosed with COVID-19 or is presumed positive by a medical professional due to symptoms, the employee should be excluded from work until:
    • No fever for at least 72 hours since recovery (without the use of fever-reducing medicine) AND
    • Other symptoms have improved (e.g., coughing, shortness of breath) AND
    • At least 10 days have passed since first symptoms
  • Per CDC guidelines, if an employee has been diagnosed with COVID-19 but does not have symptoms, they should remain out of work until 10 days have passed since the date of their first positive COVID-19 diagnostic test results, assuming they have not subsequently developed symptoms since their positive test.
  • Require symptomatic employees to wear masks until leaving the facility. Cleaning and disinfecting procedure should be implemented by designated personnel following CDC guidelines once sick employee leaves.
  • Provide employees with information on help lines to access information or other support in reference to COVID-19, e.g. 211 and Hope4NC Helpline (1-855-587-3463)

    Protecting Vulnerable Populations

    Information on who is at higher risk for severe disease is available from the CDC and NC DHHS.

    It is recommended that restaurants:

  • Designate a specific time for persons at higher risk to access the restaurant without the general population (such as early morning, or late afternoon).
  • Enable employees to self-identify as high risk for severe disease and reassign work to minimize face-to-face contact and to allow them to maintain a distance of six feet from others, or to telework if possible.

    Combatting Misinformation

    Help make sure that the information your employees is getting is coming directly from reliable resources. Use resources from a trusted source like the CDC or NCDHHS to promote behaviors that prevent the spread of COVID-19.

    It is recommended that restaurants:

  • Provide workers with education about COVID-19 strategies, using methods like videos, webinars, or FAQs. Some reliable sources include NC DHHS COVID-19, Know Your W's: Wear, Wait, Wash, NC DHHS COVID-19 Latest Updates, NC DHHS COVID-19 Materials & Resources
  • Promote informational helplines like 211 and Hope4NC and other Wellness Resources.
  • Put up signs and posters, such as those found Know Your W's: Wear, Wait, Wash and those found Social Media Toolkit for COVID-19.
  • Message through media and social media.

    Water and Ventilation Systems

    Reduced use of water and ventilations systems can pose their own health hazards. There is increased risk for Legionella and other from stagnant or standing water.

    Before reopening, it is recommended that:

  • Follow the CDC's Guidance for Reopening Buildings After Prolonged Shutdown or Reduced Operation to minimize the risk of diseases associated with water.
  • Ensure ventilation systems operate properly and increase circulation of outdoor air as much as possible by opening windows and doors, using fans, or other methods. Do not open windows and doors if they pose a safety or health risk to people using the facility.

    Answers to Frequently Asked Questions for Phase II (Executive Order 141) can be found by viewing the attached document to today's email.

    Additional Business / Employer Guidance can also be found by using the following link.
    https://co.beaufort.nc.us/departments/human-services/public-health/2019-coronavirus-covid-19/beaufort-county-resources/business-employer-guidance

    Phase III (Could begin June 26, 2020 and July 12, 2020.)

  • Increased capacity at Restaurants, Bars, Other Businesses, Houses of Worship & Entertainment Venues.
  • Further increase the number of people allowed at gatherings.

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