Dear Food Establishment Operator,

Snohomish Health District thanks our licensed food establishment partners for helping reduce the spread of COVID-19. 

This message is to provide updates on the plan for reopening that safely increases business, protects public health and meets the most current Phase 2 requirements. Phase 2 of the Governor's Safe Start plan allows restaurants and taverns to open with strict safety and health measures. 

Restaurants and taverns must develop and adopt a written procedure for dine-in service that meets the updated Phase 2 guidelines listed below. The procedure must also comply with all safety and health requirements made by the Snohomish Health District, Governor Jay Inslee, Washington State Department of Health, and Washington State Department of Labor & Industry. For more information, please read:

• Order of the Secretary of Health on Face Coverings
• Proclamation by the Governor on “Safe Start – Stay Healthy” County-by-County Phased Reopening
• Religious and Faith-Based Organization COVID-19 Requirements
• Phase 2 and Phase 3 Restaurant and Tavern COVID-19 Requirements
• Template for business health and safety plans. Please note: This template is for health and safety plans in any phase. Snohomish County is currently in Phase 2.  

Dine-In Service Procedure

1. Provide hand sanitizer for all staff and customers, if available.
   
   
2. **Update - Bar service is not allowed in Phase 2 and 3. Bar service refers to multiple diners sitting at a bar that serves food or beverages. Specific examples include sushi bars, tapas bars, and bars within establishments that offer alcoholic and non-alcoholic drinks. Table seating next to bar areas is allowed with proper distancing between customers. If an establishment has bar seating, that seating area must be closed off to prohibit use. Bar seating does not include high table and chairs in a restaurant or tavern where customers sit across from one another or face a wall or window.
   
   
3. Restaurants that do not have table service must have protocols that ensure adequate social distancing at food and drink pick-up stations and dining areas. Table service is when servers take guests' orders at their table and bring them their food.
   
   
4. All tables must have 5 or fewer guests.
   
   
5. Guest occupancy must be 50% of maximum building occupancy or lower. The building capacity referred to in these health guidelines is the same as the building capacity that is determined by the local Fire Marshall. Outdoor seating is allowed but must also be at 50% capacity. Outdoor seating does not count toward the building occupancy limit. Outdoor seating must follow all other requirements in this document.
   1. An outdoor seating permit may be required for expanding or creating a new outdoor seating area on private property or public right-of-way. Obtain the appropriate outdoor seating permit from your local municipality if you are expanding or creating new outdoor seating.
   2. Physical distancing of more than six feet between chairs of adjacent outdoor tables should be maintained on all sides and at all times. Guests should occupy only 50% of the outdoor seating capacity  approved by your local municipality.
   3. Food establishments that share common walls with adjacent restaurants need to set up their outdoor seating so that they are more than six feet apart or separated by a physical barrier. Physical barriers may be needed in other areas, as well, to maintain separation from public right-of-ways and other public areas. Please consult with your local municipality on what types of physical barriers are allowed.
      
      
6. Tables must be far enough apart so that guests are a minimum of 6 feet away from others while seated. A physical barrier or wall separating booths or tables is acceptable.
   
   
7. **Update: Customers must wear a cloth face covering when interacting with foodservice staff, anytime they are not seated (while being seated or leaving, or while walking to the restroom) and while they are talking at tables and not eating. The state has issued best practices for businesses to use when enforcing this rule.
   
   
8. **Update: Cloth facial coverings must be worn by every employee except when working alone or when the job involves no in-person interaction. Employers must provide cloth facial coverings to employees, unless their exposure dictates a higher level of protection as described in the Department of Labor & Industries’ COVID-19 Workplace Safety and Health Requirements:
   1. https://www.lni.wa.gov/agency/_docs/wacoronavirushazardconsiderationsemployers.pdf 
   2. https://www.lni.wa.gov/forms-publications/F414-168-000.pdf   
      
9. **Update: Buffets and salad bars and other self-serve food and beverage dispensing service are allowed with the following restrictions: 
   1. Physical distancing of 6 feet between customers, with floor markings
   2. Hourly utensil replacement or wash/rinse/sanitize
   3. Staff monitoring to ensure these requirements are met
   4. Sneeze guard-type covers for open foods
   5. Provide hand sanitizer for customers at the beginning AND end of the salad bar/buffet
   6. Signage as a reminder of physical distancing, face coverings, hand sanitizer use, staying home with symptoms, no reuse of utensils or plates
   7. When catering for approved events, these same guidelines apply
   8. For any type of self-serve food or beverage dispensing machines, bulk bins or containers, touch points such as handles, scoops and touch screens should be sanitized hourly and changed out or washed/rinsed/sanitized at least every 4 hours
      
      
10. **Update: For self-serve beverage services, restaurants must provide signage informing customers that cups, lids, and straws cannot be reused. They must obtain new items for refills. Employees must provide single-service cups, lids, and wrapped straws to customers from behind the counter, and must wash hands frequently and correctly if handing single-service utensils.
    
    
11. **Update: Catering for weddings and funerals is allowed with restrictions, based on the Religious and Faith-based Organization COVID-19 Requirements. 
    
    
12. Restaurants with table service must ask customers for contact information. However, customers are not required to provide their information. If the customer volunteers to provide their information, the restaurant should document the customer’s name, telephone or email contact information, date, and time-in. The restaurant must keep customer information for 30 days. If a COVID-19 outbreak occurs among customers, this information will help Public Health contact them. 
    
    
13. **Update: Single use menus or reusable menus that are sanitized after each use are required for in-person dining.
    
    
14. **Update: Any condiments (such as ketchup or soy sauce) must be single-use or sanitized after each use.
    
    
15. **Update: Restaurants must implement a plan to ensure proper physical distancing in the lobby, waiting areas, and payment counters. 
    
    
16. **Update: All patrons must be seated at the specific seating capacities specified for each phase. Standing is prohibited in any area of establishment, except for the lobby/waiting area and then must be done while maintaining 6 feet of distance between patrons.
    
    
17. Minimize the number of staff serving a table. One staff person should take a table's order, bring their beverages, food and utensils, and take their payment.
    
    
18. **Update: All live entertainment is prohibited.

Employee Safety and Health

Employers must follow the Washington State Department of Labor & Industry COVID-19 requirements to protect workers: 

1. Educate workers about coronavirus and how to prevent spread of disease. Workers should also know the employer’s COVID-19 policies. This should happen in the language workers understand best.
2. Always maintain at least six feet of separation between all employees and customers. If physical distancing is not possible for a specific task, use other prevention measures: use physical barriers, limit the number of people in narrow or enclosed areas, stagger breaks and work shift starts so fewer people are working at the same time. 
3. Provide personal protective equipment (PPE) such as gloves, goggles, face shields and facemasks as appropriate to employees for the work activity. 

Customer Safety and Health

Restaurants and taverns must take steps to make sure that customers understand and practice behaviors that will help minimize the spread of COVID-19. 

1. Place signs at the entrance to encourage customers to: 1) stay home if ill or having COVID-19 symptoms, 2) wear a face covering unless eating, 3) use hand sanitizer upon entering building, 4) stay six feet away from others at all times.
2. Ensure restrooms are supplied with warm water, soap, and single-use towels for handwashing.
3. Frequently clean and disinfect common surfaces in dining areas and restrooms.

Thank You

We appreciate your effort to help control the spread of the virus in our area and help protect the health and safety of your workers, your business, and our community. We will continue to share resources and the most current direction and advice to help you keep your customers and teams safe. Additional updates can also be obtained by accessing the Governor’s website. Click here to view the Governor’s website. Or, you can sign up for newsletters, blogs and other updates from the Snohomish Health District at www.snohd.org/notifyme.  
 
Please do not hesitate to contact our office at ehquestions@snohd.org if you have any questions or if any clarification is needed.

Snohomish Health District Food Safety Program