2019 Novel Coronavirus (COVID-19)
Restaurants, Bars, Gyms, and other Non-Essential Personal Service Facilities
For up to date information on COVID-19 visit health.mesacounty.us
Latest Update March 26, 2020
Effective Thursday, March 26, 2020 at 6 a.m., Colorado is officially under a stay at home order. Information and guidance will be updated as information is available. For the full order click here.
March 23, 2020
Guidance regarding selling certain household products and food items in bulk that are typically disallowed.
- Restrictions on the resale of bulk foods are being lifted and new temporary permissions instituted.
- Restaurants can provide certain goods to consumers for purchase or donation.
- Allowed products include household goods, such as toilet paper, paper towels, general cleaning supplies (sanitizing tablets, cleaning supplies, etc.), and food items such as non-perishable goods and unopened containers of milk and dairy products, packaged cheeses, raw meats and poultry.
- Specifics to follow during this period
- Products requiring refrigeration must remain under temperature control (≤41°F) until ready for pick up or delivery.
- Establish a phone or an online order capability, have orders ready to avoid crowds of 5 or more during pick up.
- Bulk items of dry goods must be sold in their original containers.
- Sale and delivery of alcohol must be done according to requirements of the Executive Order D2020 011 and Colorado Liquor Enforcement Division, outlined below.
- There is no need to modify the license type for businesses providing these services.
Guidance regarding Executive Order D 2020 011, instituting temporary suspension of enforcement on on-premise retailed licensees and breweries to sell, deliver or provide alcohol for takeout
- This order is effective from March 20, 2020 to April 18, 2020
- Retailers licensed for on-premises alcohol consumption are permitted to sell, deliver or provide for takeout of sealed alcohol beverages if the customer, who is over twenty-one, also purchases food, for a period of 30 days until April 18, 2020.
In order to comply with the temporary allowances for on-premise retail licensed facilities and breweries operating an approved salesroom, you must:
- Operate a licensed on-premise retail establishment that sells food, or brewery that operates an approved salesroom, and provide alcohol beverage in sealed container without violating the open container law;
- Hold one of the following on-premise retail license types: Beer and Wine, Brew Pubs, Club Licenses, Distillery Pubs, Hotel & Restaurant, Lodging and Entertainment, Tavern, or Vintners Restaurant;
- Sell alcohol with the sale of food (food and alcohol purchases must be reflected on the same receipt or transaction), or brewery with an approved salesroom;
- Provide only products manufactured on-site, if a licensed as a distillery pub or brewery (may not provide mixed drinks);
- Receive orders via online, in person, telephonically, or third party vendor;
- Not violate the delivery requirements of the sealed container law and open container law. Deliveries may only be made to the address provided at the time of the order.
- Persons making the deliveries must be over the age of 21 and an employee of the licensee. Persons delivering must verify the age of the individual receiving the alcohol beverage(s);
- Sell to only those individuals who are 21 years of age or over (individual placing the order must provide their name, date of birth, and delivery address) and verify information upon delivery; and
- Retain all records regarding the delivery of alcohol beverages.
Effective March 19, 2020 at 8 AM through April 30, 2020
The following places of public accommodation are closed to ingress, egress, use, and occupancy by members of the public:
1. Non-essential personal services facilities; and
2. Horse tracks and simulcast facilities, also known as
off-track betting facilities.
Definitions . For purposes of this Order:
A. “ Bar ” means any indoor area that is operated and licensed under article 3 of title 44, primarily for the sale and service of alcohol beverages for on-premises consumption and where the service of food is secondary to the consumption of such alcohol beverages. C.R.S. Section 25-14-203(3).
B. “ Brew pub ” means a retail establishment that manufactures not more than one million eight hundred sixty thousand gallons of malt liquor and fermented malt beverages on its licensed premises or licensed alternating proprietor licensed premises, combined, each calendar year. C.R.S. Section 44-3-103(5).
C. “ Casino ” means a licensed gaming establishment, which is any premises licensed pursuant to this Article 30 of Title 44 of the Colorado Revised Statutes for the conduct of gaming. C.R.S. Section 44-30-103(18).
D. " Cigar-tobacco bar” means a bar that, in the calendar year ending December 31, 2005, generated at least five percent or more of its total annual gross income or fifty thousand dollars in annual sales from the on-site sale of tobacco products and the rental of on-site humidors, not including any sales from vending machines. C.R.S.Section 25-14-203(4).
E. “ Distillery pub ” means a retail establishment:
(1) Whose primary purpose is selling and serving food and alcohol beverages for on-premises consumption; and Public Health Order 20-22
(2) That ferments and distills not more than forty-five thousand
liters of spirituous liquor on its licensed premises each calendar
year. C.R.S. Section 44-3-103(14).
F. “ Gymnasium ” means a building or room used for indoor sports or exercise, such as fitness, dance, exercise or group classes, exercise studios and centers, recreation centers, bowling alleys, pools, and other indoor athletic facilities.
G. “ Horse track ” means a licensed race track, which is any premises licensed pursuant to this Article 32 of Title 44 of the Colorado Revised Statutes for the conduct of racing. C.R.S. Sections
44-32-102(2)(a), (2)(b), (3), (8) & (24) C.R.S.
H. “ Restaurant ” means an establishment provided with special space, sanitary kitchen and dining room equipment, and persons to prepare, cook, and serve meals, where, in consideration of payment, meals, drinks, tobaccos, and candies are furnished to guests. For purposes of this order, “Restaurant” also includes any restaurant facilities located within a hotel, lodging and
entertainment facility, resort hotel, or resort complex. C.R.S. Section 44-3-103(21), (29), (44), (45), (47).
I. “ Nonessential personal services ” means services and products that individuals choose to use that are not necessary to maintain the safety, sanitation, and essential operation of businesses or residences , such as hair or nail salons, spas, or tattoo or massage
J. “ Simulcast facility ” means a licensed in-state simulcast facility pursuant to this Article 32 of Title 44 of the Colorado Revised Statutes, also commonly referred to as an “off-track betting
facility” or “OTB”. Sections 44-32-102(11) & (21), C.R.S.
K. “ Tavern ” means an establishment serving alcohol beverages in which the principal business is the sale of alcohol beverages at retail for consumption on the premises and where sandwiches and Public Health Order 20-22 light snacks are available for consumption on the premises. C.R.S. Section 44-3-103(57).
L. “ Public accommodation” for purposes of this Order is a private entity that owns, operates, leases, or leases to, a place of public accommodation. Places of public accommodation subject to this Order include bars, taverns, brew pubs, distillery pubs, restaurants, gymnasiums, theaters, nonessential personal services facilities, and casinos.
March 17, 2020
Guidance Regarding Public Health Order 20-22 Closing Bars, Restaurants, Theaters, Gymnasiums and Casinos Statewide.
It is important to note that this still allows for and encourages takeout and delivery of food. The goal of this Order is to minimize in-person interaction, which is the primary means of transmission.
This order does NOT apply to: grocery stores, markets, convenience stores, pharmacies, drug stores, food pantries, room service in hotels, health care facilities, residential care facilities, congregate care facilities, juvenile justice facilities, crisis shelters or similar institutions, airport concessionaires, and any emergency facilities necessary for the response to these events.
What your establishment can and should do under this Public Health Order
- Offer food and beverage using delivery service, window service, walk-up service, drive-through service, or drive-up service
- Use proper precautions to mitigate the potential transmission of COVID-19, including social distancing and proper cleaning techniques.
- Take all reasonable steps to avoid the congregation of patrons inside or outside of the establishment.
- Continue to implement all of the elements of the food code that help prevent illness.
Businesses with a drive thru:
- Close walk-up service for patrons arriving by vehicle, place signage on the door indicating the dining area is closed, and guide patrons arriving by vehicle through the drive thru.
Businesses without a drive thru including Food Truck Businesses:
- Where practical, provide signage on doors and elsewhere that prevents walk-up service for patrons arriving by vehicle, and have wait staff take orders from and deliver food to vehicles.
- When one of the options above cannot be implemented for patrons arriving by vehicle, and for pedestrians or bicyclists, the establishment must put into place processes that ensure no more than 5 patrons are in the establishment at one time and that 6-foot distance is maintained between patrons. This can include:
- Having staff outside during peak hours, ushering in new patrons as others leave.
- Limiting access to one door, monitoring the door, and marking locations on the floors (both inside and out) indicating where patrons may stand to maintain the 6-foot required distancing.
- Closing down all indoor and outdoor seating except a few designated areas to accommodate the five or fewer patrons that can be in the establishment (only during pick-up or walk-up service).
- Redirect staff to the provision of delivery service.
- During routine business hours, frequently and thoroughly clean and disinfect all frequently touched objects within the dining and customer areas (door knobs, cabinet handles, handrails, light switches, kitchen counters, dining room tables). Regular cleaning and disinfection products can be used.
- Deep clean and disinfect the entire facility during non-operational hours at least 2 times per week. Regular cleaning and disinfection products can be used.
- Heighten peer observation (watch and coach teammates) and supervisor oversight (attention to techniques and frequency) to ensure staff are washing hands frequently and correctly.
- Staff should wear disposable gloves when cleaning and disinfecting surfaces. Gloves should be discarded after cleaning and disinfecting is completed. Ensure that staff properly wash their hands immediately after gloves are removed.
- Continue to clean and sanitize food preparation surfaces in the kitchen and other food storage areas.
Additional protective and preventive measures:
- Have staff dispense food from buffets, or discontinue buffet services to prevent customer reuse of service utensils.
- Discontinue services that allow customers to fill their own beverage cups, such as coffee cups or growlers.
- Guide staff to cough or sneeze into their sleeved arm or cover their nose and mouth with a tissue. Instruct them to throw away the tissue after they use it and wash hands.
- Ensure staff do NOT share cups and eating utensils with others.
- Ensure that staff avoid touching their eyes, nose, or mouth.
- Station hand wipes or alcohol-based hand sanitizer in common assembly areas. At your main entrance, provide a cleaning station with alcohol-based hand sanitizer, tissues, and a trash can for visitors.
Communicating with and monitoring your staff during COVID-19:
- Before each shift, during the shift and at shift’s end, interact with staff regarding their health status and the health of anyone with whom they may be in close contact (family members, roommates, etc.).
- Immediately exclude any staff members indicating symptoms, or who have been diagnosed with COVID-19 or have been in contact with someone diagnosed COVID-19 and contact Mesa County Public Health and CDPHE immediately.
- Share information about what is currently known about COVID-19, the potential for surge, your organization’s preparedness plans, and any potential impacts on your organization’s operations and workflow. Transparency regarding organizational actions and the most reliable up-to- date information regarding COVID-19 can decrease stress and fear among your employees.
Public Messaging Recommendations
- Use signage to notify visitors and vendors: Place signage at the main entrances warning visitors not to enter if they are sick or not feeling well, have recently traveled outside of the US, or may have come into contact with someone with COVID-19. Here is an example of signage that you can adapt at your facility: Signage Example
Business Closure Considerations
- Closing your business can be a difficult decision. It will be important to work closely with Mesa County Public Health as you consider a closure. You may want to close when there is one confirmed case of COVID-19 among your workforce. You should close as absenteeism reaches 5%-10% or when directed by Mesa County Public Health.
- Employees may return to work once at least 3 days (72 hours) have passed since recovery, defined as resolution of fever without the use of fever-reducing medications and improvement in respiratory symptoms (e.g., cough, shortness of breath).
- When to reopen: You may reopen the facility after a minimum of 72 hours for cleaning and social distancing.
General Business Continuity Recommendations
- Prepare a clear communication plan for continuity impacts.
- Staff notifications and alerts, especially during sudden impact events when notifications cannot be made (such as disabled cellular towers).
- What effect can you expect from COVID-19 in our community?
- Changes to commerce patterns impacted by international events
- Changes in the supply chain and delivery schedules
- Worker anxiety and stigma associated with ill employees, as well as instructions regarding social distancing.
- Develop flexible leave policies for use during outbreaks like COVID19.
- Allow for additional sick time for those with COVID-like illness (fever, cough, respiratory illness). Flexible policies should also allow time to take care of sick family members.
- Waive the “sick-note” policy to return to work. This places an unnecessary burden on the healthcare system.
- Remember: Hourly employees may need added incentive to remain at home if sick.
- Prepare for possible increased numbers of employee absences due to illness in employees and their family members.
- Identify staff that are cross-trained to cover for ill employees.
- Resources may be in short supply due to supply chain impacts and travel guidelines.
- Keep a two-week supply of essential cleaning supplies and stock up on mission-critical materials to minimize the burden of frequent reordering.
- Encourage staff and their families to have a personal preparedness plan for things like medications, baby formula, pet supplies, and notification during emergencies.
If you are a supervisor or manager, the minimum information you would need written down in case you are unable to perform your duties:
- Impacts if this service is not performed are…
- Other locations or hours this service could be performed if staffing could not be maintained at current levels are...
- The recovery time objective (maximum amount of time service could be unavailable) is…
- The partners that rely on me/this service are...
- The minimum staff and resources that must be available to continue operations are…
- If I am unavailable in an emergency, the secondary point of contact, and how to contact them is…
Obtain Accurate Information
In rapidly changing health events and outbreaks such as COVID-19, there can be large amounts of incorrect or partially correct information that can add to stress and confusion. Providing current, accurate, and frequent updates can help reduce stress and fear.
Get the most up-to-date and accurate information from:
Adapted from: Colorado Department of Public Health and Environment