Protocol For Restaurants, Breweries And Wineries: Appendix I

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COUNTY OF LOS ANGELES DEPARTMENT OF PUBLIC HEALTHORDER OF THE HEALTH OFFICERProtocol for Restaurants, Breweries and Wineries: Appendix IEffective Date: 12:01am on Monday, March 15, 2021Recent Updates: (Changes highlighted in yellow)3/12/2021: Indoor dining. Indoor dining at restaurants only may reopen at 25% occupancy, based on applicableBuilding or Fire Code occupancy limits, or 100 people, whichever is less. Only members, up to 6, from thesame household can be seated together at the same table in the indoor dining area. All establishmentsmust verbally inform customers prior to seating that everyone sharing a table indoors must be from thesame household. Outdoor dining. Members from up to three different households, maximum of six people total, may now beseated together at the same table in the outdoor dining area.Worker protection. It is strongly recommended that restaurant operators that open for indoor dining provideemployees, those who are or may be in contact with customers indoors, masks that are more effective atprotecting against small aerosol transmission, including but not limited to fit-tested N95 masks, KN95masks and double-masks, given the higher risk of COVID-19 spread indoors in a restaurant setting. Faceshields are still required for staff as specified below. Due to the recent decrease in COVID-19 cases and hospitalizations this protocol has been updated to allowrestaurants and other food facilities to provide food and beverage service via outdoor dining in addition todelivery, drive thru, and carry out service, or, in the case of wineries, to offer outdoor wine tastings withmodifications. Restaurants only are additionally permitted to reopen for indoor dining at 25% occupancy or 100people, whichever is less. Occupancy is based on applicable Building or Fire Codes. The Los Angeles CountyDepartment of Public Health encourages restaurants to continue to prioritize outdoor dining, pickup, and deliveryservices for the safety of workers and patrons as these present lower risks of COVID-19 transmission whencompared to indoor dining.In addition to the conditions imposed on restaurants, breweries and wineries by the State Public Health Officer,restaurants, breweries, and wineries must also be in compliance with these safety and infection control protocols.COVID-19 is mostly spread when people are physically near a person with COVID-19 or have direct contact withthat person. When people with COVID-19 cough, sneeze, sing, talk, or breathe, they produce respiratorydroplets. And, according to the Centers for Disease Control and Prevention, the risk of COVID-19 spreadincreases in a restaurant setting, as described below, as individuals remove their face masks while eating anddrinking and there is increased interaction with those who do not live in the same household. Lowest Risk: Food service limited to drive-through, delivery, take-out, and curbside pick-up.More Risk: Drive-through, delivery, take-out, and curbside pick-up emphasized. On-site dining limited tooutdoor seating. Seating capacity reduced to allow tables to be spaced further apart.Higher Risk: On-site dining with indoor seating capacity reduced to allow tables to be spaced furtherapart. And/or on-site dining with outdoor seating, but tables not spaced further apart.Highest Risk: On-site dining with indoor seating. Seating capacity is not reduced, and tables not spacedfurther apart.Please note. The daily reports of new COVID-19 cases, hospitalizations, and deaths in the County remain highas does the risk of community transmission. Nothing in this protocol obligates an establishment to reopen for onsite indoor or outdoor services. Establishments are encouraged to continue offering pickup and delivery serviceto the extent possible.In the protocols that follow, the term “household” is defined as “persons living together as a single living unit”APPENDIX I: Protocol for Restaurants, Breweries and Wineries–Opening for On-Site DiningRevised 3/12/2021Page 1 of 13

COUNTY OF LOS ANGELES DEPARTMENT OF PUBLIC HEALTHORDER OF THE HEALTH OFFICERand shall not include institutional group living situations such as dormitories, fraternities, sororities, monasteries,convents, or residential care facilities, nor does it include such commercial living arrangementssuch as boarding houses, hotels, or motels. 1 The terms “staff” and “employee” are meant to include employees,volunteers, interns and trainees, scholars and all other individuals who carry out work at the site. The term“visitors” or "customers” should be understood to include members of the public and others who are not staff oremployees who spend time at the business or site. The terms “establishment”, “site”, and “facility” both refer tothe building, grounds, and any adjacent buildings or grounds at which permitted activities are conducted.“LACDPH” is the Los Angeles County Department of Public Health.Wineries that produce their own wine with premises set aside for wine tasting that are exempt from the definitionof a food facility by California Health and Safety Code Section 113789(c)(5) and do not require a health permitto operate may reopen for outdoor tastings with modifications and retail sales and must comply with the employeesafety and infection control requirements of this protocol and the Protocols for Retail Establishments Openingfor In-person Shopping (Appendix B). Wineries that offer or allow the purchase of glasses or bottles of wine forconsumption on-site, as opposed to just tastings which are to promote retail sales, must offer a bona fide mealwith the purchased glass or bottle of wine.The following requirements apply only to those breweries and wineries that are exempt from obtaininga public health permit:Breweries and wineries with a #1, #2 and/or #23 state alcohol license that do not possess a restaurant publichealth permit (hereafter referred to as “Facility”) may offer outdoor, on-premises food and beverage serviceprovided that the Facility adheres to all the protocols for restaurants detailed below, adheres to the additionalrequirements for the Facility, and enters into one of the following arrangements to offer meals with on-premisesbeverage sales:1) The Facility may contract with a caterer or restaurant that has a valid Los Angeles County Health Permitto offer a bona fide meal with alcohol under the host facility requirements outlined in the California RetailFood Code, provided that the Facility obtains a health permit from the Environmental Health Division atthe Los Angeles County Department of Public Health prior to operating in such capacity. ALCOHOLMUST BE PURCHASED IN THE SAME TRANSACTION AS A BONA FIDE MEAL. The cateringoperation must provide Standard Operating Procedures to the Environmental Health Division [email protected] prior to operating in such capacity; or2) The Facility may work with a mobile food facility (i.e. food truck) permitted by the Los Angeles Departmentof Public Health to provide bona fide meals. For all arrangements, ALCOHOL MUST BE PURCHASEDIN THE SAME TRANSACTION AS A BONA FIDE MEAL. The Facility shall notify the EnvironmentalHealth Division at [email protected] prior to operating in such capacity.“Bona fide meals” are defined as a usual assortment of foods commonly ordered at various hours of theday that would be considered a legitimate meal; the service of prepackaged food like sandwiches orsalads, or simply heating frozen or prepared meals, or serving only appetizers and snacks shall not bedeemed complaint with the bona fide meal requirement.3) The Facility may not serve any beverages or food to customers that are not seated, and customers arenot allowed to consume food or beverages unless seated at a table. The Facility may not operate betweenthe hours of 12:01 AM and 11:30 AM.Additional requirements that apply to all businesses:Los Angeles County Code, Title 22. §22.14.060 - F. Family definition. (Ord. 2019-0004 § 1, 2019.)https://library.municode.com/ca/los angeles county/codes/code of ordinances?nodeId TIT22PLZO DIV2DE CH22.14DE 22.14.060F1APPENDIX I: Protocol for Restaurants, Breweries and Wineries–Opening for On-Site DiningRevised 3/12/2021Page 2 of 13

COUNTY OF LOS ANGELES DEPARTMENT OF PUBLIC HEALTHORDER OF THE HEALTH OFFICERFacilities that are not authorized pursuant to the Health Order and this Protocol to reopen are required to remainclosed.This protocol is not intended for concert, performance, or entertainment venues that have on-site food facilities.These food facilities are to remain closed until they are allowed to resume modified or full operation through aspecific reopening order.This protocol is not intended for food vendors (such as food trucks and food carts). Refer to the Guidance forFood Street Vendors for requirements that apply to these food facilities.Please note: This document may be updated as additional information and resources become available so besure to check the LA County website http://www.ph.lacounty.gov/media/Coronavirus/ regularly for any updatesto this document and related guidance.This checklist covers:(1) Workplace policies and practices to protect employee health(2) Measures to ensure physical distancing(3) Measures to ensure infection control(4) Communication with employees and the public(5) Measures to ensure equitable access to critical services.These five key areas must be addressed as your facility develops any reopening protocols.All restaurants, breweries and wineries covered by this protocol must implementall applicable measures listed below and be prepared to explain why any measure that is notimplemented is not applicable to the business.Business name:Facility Address:Maximum Occupancy:Date Posted:A. WORKPLACE POLICIES AND PRACTICES TO PROTECT EMPLOYEE HEALTH(CHECK ALL THAT APPLY TO THE FACILITY) Everyone who can carry out their work duties from home has been directed to do so. Vulnerable staff (those above age 65, those who are pregnant, and those with chronic health conditions) areassigned work that can be done from home whenever possible, and should discuss any concerns with theirhealthcare provider or occupational health services to make appropriate decisions on returning to theworkplace. All employees have been told not to come to work if sick or if they are exposed to a person who hasCOVID-19. Workers are provided information on employer or government-sponsored leave benefits the employee maybe entitled to receive that would make it financially easier to stay at home. See additional information ongovernment programs supporting sick leave and worker’s compensation for COVID-19, including employee’ssick leave rights under the Families First Coronavirus Response Act and employee’s rights to workers’APPENDIX I: Protocol for Restaurants, Breweries and Wineries–Opening for On-Site DiningRevised 3/12/2021Page 3 of 13

COUNTY OF LOS ANGELES DEPARTMENT OF PUBLIC HEALTHORDER OF THE HEALTH OFFICERcompensation benefits and presumption of the work-relatedness of COVID-19 pursuant to the Governor’sExecutive Order N-62-20. Upon being informed that one or more employees test positive for or has symptoms consistent with COVID19 (case), the employer has a plan or protocol in place to have the case(s) isolate themselves at home andrequire the immediate self-quarantine of all employees that had a workplace exposure to the case(s). Theemployer’s plan should consider a protocol for all quarantined employees to have access to or be tested forCOVID-19 in order to determine whether there have been additional workplace exposures, which may requireadditional COVID-19 control measures. In the event that the owner, manager, or operator knows of three (3) or more cases of COVID-19 within theworkplace within a span of 14 days the employer must report this outbreak to the Department of Public Healthat (888) 397-3993 or (213) 240-7821 or online at www.redcap.link/covidreport. If a cluster is identified at aworksite, the Department of Public Health will initiate a cluster response which includes providing infectioncontrol guidance and recommendations, technical support, and site-specific control measures. A publichealth case manager will be assigned to the cluster investigation to help guide the facility response. LACDPHwill need the facility’s immediate cooperation to determine whether the cluster of cases constitutes anoutbreak of COVID-19. Entry screenings are conducted before employees, vendors, and delivery personnel may enter theworkspace, in accordance with the LACDPH Entry Screening guidance. Screenings must include a check-inconcerning cough, shortness of breath, difficulty breathing and fever or chills and whether the individual iscurrently under isolation and quarantine orders. These check-ins can be done remotely or in person uponthe employees’ arrival. A temperature check should also be done at the worksite if feasible.o Negative Screen (Cleared). If the person has no symptom(s) and no contact with a known COVID-19case in the last 14 days, they can be cleared to enter for that day.o Positive Screen (Not Cleared): If the person has had contact with a known COVID-19 case in the last 14 days or is currentlyunder quarantine orders, they may not enter or work in the field and must be sent homeimmediately to quarantine at home. Provide them with the quarantine instructions found atph.lacounty.gov/covidquarantine. If the person is showing any of the symptoms noted above or is currently under isolationorders, they may not enter or work in the field and must be sent home immediately to isolateat home. Provide them with the isolation instructions found at ph.lacounty.gov/covidisolation. Employees who have contact with others are offered, at no cost, an appropriate face mask that covers thenose and mouth. The mask is to be worn by the employee at all times during the workday when in contactor likely to come into contact with others. It is strongly recommended that restaurant operators that open forindoor dining provide employees, those who are or may be in contact with customers indoors, masks thatare more effective at protecting against small aerosol transmission, including but not limited to fit-tested N95masks, KN95 masks and double-masks, given the higher risk of COVID-19 spread indoors in a restaurantsetting. For more information, see LAC DPH COVID-19 Mask webpage at http://ph.lacounty.gov/masks.Employees who have been instructed by their medical provider that they should not wear a face mask mustwear a face shield with a drape on the bottom edge, to be in compliance with State directives, as long astheir condition permits it. A drape that is form fitting under the chin is preferred. Masks with one-way valvesmust not be used. All employees must wear a face mask at all times except when they are alone in a private office with a closeddoor or when they are eating or drinking alone. The exception made previously for employees working incubicles with a solid partition exceeding the height of the employee when standing is overridden until furthernotice. Employees are instructed on the proper use of face masks, including the need to wash or replace their facemasks daily.APPENDIX I: Protocol for Restaurants, Breweries and Wineries–Opening for On-Site DiningRevised 3/12/2021Page 4 of 13

COUNTY OF LOS ANGELES DEPARTMENT OF PUBLIC HEALTHORDER OF THE HEALTH OFFICER Face shields are provided and worn by employees who are or may come into contact with customers (thisincludes but is not limited to hosts, hostesses, and wait staff who interact with customers as well as otheremployees like bussers, runners, and others who may enter the front-of-the-house area). The face shield isto be worn in addition to the face mask. Face masks protect others from the wearer’s droplets; face shieldshelp protect the wearer from others’ droplets. Face shields are to be used, cleaned, and disinfected per manufacturer’s directions. To ensure that face masks are worn consistently and correctly, employees are prohibited from eating ordrinking except during their breaks when they are able to safely remove their masks and physically distancefrom others. At all times when eating or drinking, employees must maintain at least a six-foot distance fromothers. When eating or drinking, it is preferred to do so outdoors and away from others. Occupancy is reduced and space between employees is maximized in any room or area used by employeesfor meals and/or breaks. This has been achieved by:o Posting a maximum occupancy that is consistent with enabling a distance of at least six feet betweenindividuals in rooms or areas used for breaks;o Staggering break or mealtimes to reduce occupancy in rooms or areas used for meals and breaks;ando Placing tables at least eight feet apart, removing, or taping seats to reduce occupancy, placingmarkings on floors to assure distancing, and arranging seating in a way that minimizes face-to-facecontact. Use of partitions is encouraged to further prevent spread but should not be considered asubstitute for reducing occupancy and maintaining physical distancing. Employees are directed to ensure hand hygiene practices including handwash frequency, use of handsanitizer and proper glove use are adhered to. Employees are allowed time to wash their hands frequently. Employees are reminded to cover coughs and sneezes with a tissue. Used tissue should be thrown in thetrash and hands washed immediately with soap and warm water for at least 20 seconds. All employees, vendors and delivery personnel have been provided instructions regarding maintainingphysical distancing and the use face masks when around others. Workers are enlisted and supported as peer educators, reinforcing instructions around physical distancingand infection control. Breaks are staggered, in compliance with wage and hour regulations, to ensure that six (6) feet betweenemployees can be maintained in break rooms at all times. Break rooms, restrooms and other common areas are disinfected hourly, on the following schedule: Break rooms Restrooms Other Disinfectant and related supplies are available to employees at the following location(s): Hand sanitizer effective against COVID-19 is available to all employees at the following location(s): Copies of this Protocol have been distributed to all employees. Optional—Describe other measures:APPENDIX I: Protocol for Restaurants, Breweries and Wineries–Opening for On-Site DiningRevised 3/12/2021Page 5 of 13

COUNTY OF LOS ANGELES DEPARTMENT OF PUBLIC HEALTHORDER OF THE HEALTH OFFICERB. MEASURES TO ENSURE PHYSICAL DISTANCINGIndoor Dining Areas: The number of customers in a restaurant’s indoor seating area is limited to 25% of the restaurant’s indooroccupancy or a maximum of 100 attendees, whichever is lower. Where feasible, parking lots arereconfigured to limit congregation points and ensure proper separation.o Maximum number of customers in the restaurant’s indoor dining area is limited to: To ensure physical distancing of at least 6 feet between customers seated at different tables, tables must bespaced at least 8 feet apart when measured from one table edge to the next table edge. This also allows forpassing room between tables and accounts for chairs being pushed out and occupied by customers seatedat the table. Plexiglass or other barriers do not substitute for the required 8 feet distance between tables and6 feet distance between diners. On-site indoor seating at a table shall be limited to no more than 6 people in the same party. All peopleseated at an indoor table must be members of the same household and, thus, do not have to sit six feet apartfrom each other. Prior to seating, 1) all members of the party must be present, and 2) the host shall verballyinform the party that everyone sharing an indoor table must be from the same household. Facilities offering on-site indoor dining service must also adhere to the following:oBar counters used for the purposes of preparing or

delivery, drive thru, and carry out service, or, in the case of wineries, to offer outdoor wine tastings with modifications. In addition to the conditions imposed on restaurants, breweries and wineries by the State Public Health Officer, restaurants, breweries, and wineries must also be in compliance with these safety and infection