For food establishments

These guidelines will assist local restaurants, bars, nightclubs, microbrewery taprooms and other food service establishments  in  continuing  to reduce the spread of COVID-19. It is necessary for food service establishments to read  and understand the updated requirements of the Civil Emergency Orders to continue or resume operations.

Items denoted with (*) are a requirement of the current re-opening order;  items not noted by (*) are recommendations to decrease the spread and risk of COVID-19.           

General Guidance

For food service establishments inside the Springfield city limits:

  • Limit customer occupancy for indoor and outdoor seating areas to 50%. *
  • Employees and vendors do not count toward occupancy limitations.
  • No self-service buffets permitted. *
  • No counter seating or communal table seating permitted. *
  • Space tables at least six feet apart. *
  • Use single service condiments (e.g. sugar, ketchup, creamer, salt) and utensils. 
  • Encourage staff to wear cloth face coverings when interacting with customers.
  • Educate employees about how they can reduce the spread of COVID-19.

For food service establishments in Greene County (but outside the Springfield city limits):

  • Allow dine-in seating while meeting physical distancing guidelines.
  • Avoid self-service buffets.
  • Avoid counter seating.
  • Use single service condiments (e.g. sugar, ketchup, creamer, salt) and utensils. 
  • Encourage staff to wear cloth face coverings when interacting with customers.
  • Educate employees about how they can reduce the spread of COVID-19.

Employee Health Guidance

  • Screen employees upon arrival to work for symptoms.
    • Design a protocol for reporting self-monitoring before beginning shift. 
    • Use of touchless thermometers to check temperature before shift.
  • Require employees to stay home if they are sick.
  • If employees report to work with a fever or other symptoms or become ill during their shift, they must be sent home. Clean and disinfect ill employee workstations immediately.
  • Individuals at high-risk should continue to remain at home and not interact with others except for vital activities.
  • Encourage respiratory etiquette, including covering coughs and sneezes.  
  • Require hand washing by employees upon arrival at work and continually throughout their shift.
  • Encourage staff to wear cloth face coverings when interacting with customers.
  • Employees who are well but who have a sick family member at home with COVID-19 should notify their supervisor and contact the Springfield-Greene County Health Department for guidance.

Cleaning and Disinfecting Guidance

Kitchen:

  • Application of the Missouri Food Code cleaning and disinfecting standards must be maintained in the kitchen at all times.* 
  • Clean and sanitize registers, ATMs, and client credit cards regularly.

Dining Area:

  • Provide hand sanitizer at the entrance and exit of the establishment.
  • Wear disposable gloves to clean and disinfect.
  • Increase frequency of cleaning, sanitation or disinfection of all frequently touched surfaces in the dining area (e.g. door handles, counter tops, light switches, etc.) during hours of operations
  • Clean and disinfect tables, chairs and menus after each patron’s use.
  • For disinfection, diluted household bleach solutions at 10% bleach, alcohol solutions with at least 70% alcohol, and most common EPA-registered household disinfectants should be effective.
    • For soft (porous) surfaces such as carpeted floor, rugs, and drapes, remove visible contamination if present and clean with appropriate cleaners indicated for use on these surfaces.
    • If the items can be laundered, launder items in accordance with the manufacturer’s instructions using the warmest appropriate water setting for the items and then dry items completely.
  • For electronics, such as tablets, touch screens, keyboards, remote controls, and ATMs:
    • Consider putting a wipeable cover on electronics
    • Follow manufacturer’s instructions for cleaning and disinfecting

Physical Distancing Guidance for Employees and Patrons

  • Space tables at least six feet apart.
    • Chairs at tables may be within six feet to allow family units to dine together.
    • Outside seating must adhere to six feet distancing between tables.
    • If booths are utilized for dining, designate booths available for seating at every other booth to facilitate social distancing of six feet between customers.
  • Number of patrons must not exceed ten per table.
  • Avoid counter seating or communal table seating.
  • Utilize cash registers (point of sale) in a manner that facilitates six feet physical distancing. This may involve only using every other cash register.
  • Mark six feet spacing for patrons to wait in line for seats, wait in line at the point of sale and wait in line for restrooms.
  • If social distancing guidelines cannot be maintained in the kitchen, then a face covering should be worn and laundered daily.