Home - Spokane Hospitality Coalition

SAVE JOBS SAVE COMMUNITY #SAVE509

Don't let our local businesses be a flash in the pan.

People's Waffle x Big Mike's "Breakfast For Dinner: Asian PNW Waffle"

Get your tickets for the July 29th event now!

We need your help! We're asking YOU to help our mission by adhering to a few simple standards.

Help support our mission by supporting restaurants who have made the SHC pledge.

Each member of our coalition has pledged to uphold an improved set of standards to help keep our customers and staff safe, happy, and healthy.

Develop written procedures to meet service modifications and physical distancing requirements
Limit capacity to 50% the maximum building occupancy. Ensure all dining parties and tables are 5 guests or less. Outdoor seating does not count toward inside occupancy, but may not exceed 50%.
Provide hand sanitizer at all entrances for staff and guests (assuming supply availability).
Implement a plan and mark the floor to maintain 6 feet of distance between customers. Use this plan in the lobby, waiting area, serving or ordering lines, beverage/condiment stations, food pick-up stations, and payment areas. Maintain physical distancing requirements in all indoor or outdoor lines.
Keep a log of all guests who voluntarily provide contact information, including customer names, phone, email, and time they entered/dined at the facility. Maintain the log for 30 days to help with contact tracing.
Post a sign at the entrance and inside recommending guests wear cloth face coverings when arriving, leaving, or visiting the restroom.
Place tables far enough apart so each occupied chair is a minimum of 6 feet away from guests at adjacent tables. If 6 feet is not feasible, there must be a physical barrier or wall separating booths or tables.
Seating at a bar top or counter is not allowed. Seating at dining tables and booths in 21+ sections are allowed. Follow the same dine-in measures of physical distancing, table spacing, and barriers to separate booths.
Close self-service buffets and salad bars.
Minimize the number of staff serving a table. Consider one staff person taking a table’s order, serving beverages/food/utensils, taking payment, etc
Stop using reusable menus. Post menu options or provide single-use disposable menus.
Wash, rinse, and sanitize food contact surfaces following routine procedures.
Clean and disinfect frequently touched non-food contact surfaces every hour using an EPA registered product effective against COVID-19. Follow label directions.
Condiments (ketchup, soy sauce, etc.) must be single use or disinfected after each dining group
Clean and disinfect dining area touchpoints after each dining group. This includes chair backs, condiments, and touchpads.
Maximize pick-up or delivery services.

Develop employee illness policies and procedures.
Train workers in the language they understand best on: Employee health and safety including the symptoms of COVID-19, how to prevent transmission, required hand hygiene, and illness reporting requirements. • Proper cleaning, sanitizing, and disinfection procedures. • The written procedures including physical distancing and change of service requirements
In addition to employee health requirements in the Food Code, the PIC should monitor employee status for COVID-19 symptoms prior to each shift and enforce the COVID-19 specific written procedures.
Screen employees for COVID-19 symptoms prior to each shift by following the Daily COVID-19 Screening of Staff and Visitors guidance.
Use the Employee Health & Decision Strategies guidance to determine when food workers should stay home, self-quarantine, and return to work.
Provide personal protective equipment (PPE) as appropriate or required for the activity performed.
Ensure handwashing sinks are stocked with soap and paper towels and hand sanitizers are available.
Ensure 6 feet of distance between employees in both back and front of house.
Plan other prevention measures when strict physical distancing is not possible. Consider using barriers, minimizing staff or customers in narrow or enclosed areas, and staggering breaks and work shift starts.
Require cloth facial coverings for employees. This is not a substitute for 6 foot physical distancing.
Stagger work schedules as much as possible to reduce employee contact with each other.
Establish a schedule that includes frequent cleaning and disinfection of high touch areas

Make sure utilities are working. Check the electrical, plumbing, heating, ventilation/air conditioning, and fire suppression.
Flush water system and all plumbed food equipment for a minimum of 5 minutes. Refer to this guidance for information on cleaning and flushing instructions for specific equipment. After flushing, make sure all floor drains are working properly.
Confirm hot and cold water is available at all sinks.
Fully empty ice makers, then drain pipes, and wash, rinse, and sanitize the equipment.
Assess and discard food that is no longer safe.
Check that all equipment is functioning properly and maintaining proper temperatures: Refrigeration equipment is at or below 41°F. • Low temperature chemical sanitizing machines provide correct water temperature and sanitizer concentration. • High temperature (hot water) sanitizing machines provide correct wash and final rinse temperatures and final rinse pressure.
Wash, rinse, and sanitize all food contact surfaces.
Clean non-food contact surfaces as needed.
Thoroughly clean and inspect all physical facilities including floors, walls, and ceilings.

If you have any suggestions, concerns, questions, or ways we can help you or your business, please feel free to reach out to us at any time!