PRLA Restaurant & Lodging Matters Summer 2020

ENHANCED INDUSTRY-WIDE HOTEL CLEANING CHECKLIST EMPLOYEE & GUEST HEALTH ☐ Providehandsanitizeranddispensers,touchlesswheneverpossible, at primary guest entrances and contact areas for visitors and guests. ☐ Post CDC information and signage regarding health and hygiene reminders, how to avoid infection and the proper way to wear, handle and dispose of coverings in high-traffic areas on property, including the front lobby area and employee areas. ☐ Conduct an enterprise-level hazard assessment of the workplace. ☐ Establish protocols and procedures for employees to work with management on CDC guidelines related towell-being checks, and educating/training for employees on the need to report symptoms and self-isolation (asneeded). ☐ Trainemployeesontheproperprocessestoreportconfirmedcases of COVID-19tolocalhealthauthoritiesasrecommendedbytheCDC. ☐ Establish procedures in the instance of a presumptive COVID-19 positive guest, including that the guest room is removed from service and quarantined for at least 24 hours in accordance with CDC guidelines, and ensure the guest room is not returned to service until case is confirmed or cleared. ☐ Facilitate reduced in-person contact food and beverage service when possible, including increasing non-contact deliverymethods, limit tradition buffet services and provide ‘grab & go’ items. ☐ Establish enhanced cleaning and disinfecting procedures and protocols for food contact surfaces, utensils and shared items (i.e. condiments), and remove unused items (i.e. glasses, silverware) between guest use; minimize items on guest tables to allow for effective disinfection between guests. ☐ Ensure ventilation andwater systems are operating properly after any prolonged shutdown in accordancewith the CDC. EMPLOYEE RESPONSIBILITIES ☐ Establish protocols regarding handwashing and use of hand sanitizer in accordancewith CDC guidelines, including washing hands for a least 20 seconds and use of hand sanitizer with a least 60% alcohol regularly and after activities such as using the restroom, cleaning, eating, and before and after starting shifts. ☐ Facilitate employee training on COVID-19guest safety and facility sanitation protocols as recommended by the CDC. ☐ Provide face coverings, gloves and other personal protective equipment to employees in accordancewith federal and local government regulations. PHYSICAL DISTANCING PROCEDURES ☐ Promote physical distancing (standing at least 6 feet apart) with guests and employees throughout the property, including lobby and communal areas, andminimize traffic in enclosed areas such as elevators and stairwells. Tactics for consideration include: • Mark appropriate physical distancing in areas where guests and employees queue • Move lobby furniture and reconfigure public seating areas to facilitate physical distancing • Establish one directional stairwells and entrances/exits when possible ☐ Establish housekeeping protocols to ensure that staff does not enteraguestroomduringaguest’sstayunlessspecifically requested/approvedby the quest or in accordancewith safety protocols. ☐ Ensuremeetings and banquets planning and set-up promotes social distancing. ☐ Establish front desk protocols and procedures to promote social distancing, including the followingoptions: • Utilizing every otherworkstation • Instillation of transparent shields or barriers • Updating floor plans for communal areas to promote social distancing • Utilize technology that reduces contact, including contactless payment options at check in/check out ☐ Self-parking options should be emphasized, and use of valet service and van/shuttle services should be limited to reduce contactpoints. Iftheseservicesareprovided,ensuredisinfecting of all contact points in the vehicles. ☐ Establish physical distancing protocols for pool and beach areas, including public pools, hot tubs and water playgrounds ☐ Ensure physical distancing is promoted in back of the house areas, including employee dining rooms, uniform control areas, training classrooms, shared office spaces and other high-density areas. CLEANING & DISINFECTING PRODUCTS AND PROTOCOLS ☐ Utilize EPA approved cleaning and sanitizing protocols, including EPA- approveddisinfectantsoralcoholsolutionswithatleast70%alcohol, when cleaningcleancommunalareas,publicspacesandguestrooms. ☐ Establish protocols to ensure that frequently touched surfaces by multiplepeople,includingbothguestsandemployees,arecleaned and disinfectedregularlyonadailybasis,includingstairwellhandrails, elevators, button panels,door handles, among other items. ☐ Establish housekeeping protocols and procedures that adhere to CDC guidelines in cleaning and disinfecting, including particular attention to high-touch items, waiting at least 15minutes before entering a guest room for cleaning following the guest departure to allow for adequate air exchange. ☐ Ensurehousekeepingstaffdiscardsallsingleuseitemsprovidedbythe hotel thatwereutilized/leftbehindbytheguest,andanybulkcareitems thatmight havebeenutilizedbytheguestarecleanedanddisinfected. ☐ Establish protocols to ensure that all linens, towels and laundry are washed in accordancewith CDC guidelines, including washing items in accordancewith themanufacturer’s instructions, and avoid shaking dirty laundry inguestrooms. ☐ Establish procedures that ensure shared employee equipment are disinfected regularly throughout the day, including at the start and end of shifts and between employee use. ☐ Ensure frequency of cleaning and sanitizing in all high traffic back of house areas, with an emphasis on employee dining rooms, locker rooms, restrooms andkitchens.