For lodging establishments

These guidelines will assist local lodging establishments in continuing to reduce the spread of COVID-19.

General Guidance

  • Post signs to encourage the use of hand sanitizer or hand washing upon entering the facility for both customers and employees.  Make sure soap and paper towels are available.
  • Ask employees to stay home if they exhibit symptoms of COVID-19 prior to or during their shift.
  • Prepare for staff absences. If possible, cross-train staff.
  • Unvaccinated individuals should practice physical distancing of 6 feet.
  • Use single service condiments (e.g. sugar, ketchup, creamer, salt) and utensils.
  • Offer grab and go options (place order from room and pick up at designated location).
  • When physical distancing is not feasible; encourage the proper use of cloth face coverings by employees.  
  • Make hand sanitizer and disinfectant wipes available throughout the facility.  Areas of focus should include the lobby, check-in desk, bathrooms and elevators. Increase the number of trash cans for proper disposal.
  • Educate employees about how they can reduce the spread of COVID-19.

Cleaning and Disinfecting Guidance

General

  • Disinfect key cards after each use.
  • Set a schedule for cleaning and disinfecting public restrooms and common areas.
  • Clean and disinfect high-touch surfaces daily including tables, doorknobs, hard-backed chairs, light switches, countertops, handles, desks, phones, remote controls, hand railings, toilets, and sink faucets.
    • Provide disinfectant wipes so staff can wipe down surfaces such as key pads, counters, pens, etc.
    • For disinfection, diluted bleach solutions, alcohol solutions with at least 70% alcohol, and most EPA-registered disinfectants should be effective.
    • Wear disposable gloves when cleaning and disinfecting surfaces.
    • Throw away gloves after each cleaning.
    • Wash hands immediately after gloves are removed.

Disinfection of hard surfaces

  • Unscented diluted bleach solutions can be used to clean non-food contact surfaces.
    • Prepare a bleach solution by mixing:
      • 1/3 cup bleach per gallon of water OR
      • 4 teaspoons bleach per quart of water
  • Never mix bleach with ammonia or any other cleaner.
  • A list of EPA approved disinfectants can be found here.
  • Follow manufacturer’s instructions for all products.

Disinfection of soft (porous) surfaces

  • For carpets, rugs, and curtains, remove visible contamination and clean with appropriate chemicals intended for the surface.
  • Launder items per manufacturer’s instructions.
  • If possible, use the warmest appropriate water setting for the items and dry items completely.

Laundry

  • Wear disposable gloves when handling dirty laundry.
  • Launder items according to manufacturer’s instructions.
  • If possible, use the warmest appropriate water setting for the items and dry items completely.
  • Dirty laundry from an ill person can be washed with other guest items.
  • Clean and disinfect laundry hampers/housekeeping carts.
    • Consider placing a bag liner that can be thrown away or that can be laundered.
  • Launder employee uniforms at the end of each shift.  

Cleaning when a guest is under quarantine or isolation on property

  • Wear disposable gloves when cleaning and disinfecting surfaces.
  • Throw away gloves after each cleaning.
  • Wash hands immediately after gloves are removed.
  • Clean and disinfect high-touch surfaces daily including tables, doorknobs, hard-backed chairs, light switches, countertops, handles, desks, phones, remote controls, hand railings, toilets, sink faucets, etc.)
  • Cleaning should be delayed a minimum of 24 hours after guest has exited the room allowing the room to sit vacant.
  • Open windows, if possible, to allow for increased ventilation.

Employee Health Guidance

  • 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. or if they report to work with a symptom. 
  • Individuals who are not vaccinated are strongly recommended to wear a mask when interacting with others. 
  • Employees who are well but who have a sick family member at home with COVID-19 should notify their supervisor and follow CDC recommended precautions.
  • Encourage respiratory etiquette, including covering coughs and sneezes.  
  • Require hand washing/sanitizing by workers at appropriate places within the business. 

Social Distancing Guidance

Employees and Patrons

  • Lodging facilities may implement physical distancing requirements by maintaining at least six feet from employee to employee and employee to patron.
    • Post signs, floor markings, etc. with clear instructions of steps employees and patrons should take to maintain physical distancing.
    • Post signs informing patrons of their responsibility to stay in their room when presenting symptoms. 
    • Mark off six feet spacing for patrons standing in line or checking out. 
    • Space kiosk/register six feet apart or use every other station.  
    • In spaces where employee/customer distancing cannot be maintained, a physical barrier should be used (plexiglass panel).