Wash, rinse, and sanitize food contact surfaces dishware, utensils, food preparation surfaces

Frequently disinfect surfaces repeatedly touched by employees or customers such as door knobs, equipment handles, check-out counters

Frequently clean and disinfect floors, counters, and other facility access areas using proper disinfectants

Tables and chairs are sanitized after every use

Employees’ temperatures are checked upon arrival at work and regularly throughout the day

They are required to wear gloves and masks

Employees are required to wash hands consistently and use sanitize hands when unable to access soap and water

Tables are spaced out 6 feet apart

Dine-In at limited capacity

One-time use menus are distributed then discarded

One time use single packets of salt, pepper and sumac upon request

Silverware is packaged and distributed with plateware and napkin after customer is seated

Billfolds are sanitized after each customer use