This Cal OSHA checklist helps dine in restaurant operators plan and verify COVID 19 prevention controls. It covers worksite plan responsibilities, employee training, daily symptom screening, face covering use, and hygiene practices. It details cleaning and disinfection routines for dining rooms, bars, host stands, kitchens, and restrooms, including approved products and scheduling. The guide outlines physical distancing measures such as reservation management, guest screening, table spacing, barrier installation, queue control, and adjustments to break rooms and kitchens. It also recommends outdoor seating, takeout and delivery options, disposable menus and condiments, utensil handling, and procedures for investigating cases and notifying local health authorities.
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