Grovehouse Health & Safety Practices
On March 15th when we decided to close our restaurants it was a gut-wrenching decision and not one we ever imagined making for ourselves. We feel that before opening our doors in any capacity, it was first and foremost crucial to have a proper safety and health practices plan in place, both to keep our staff safe, but also, our guests. We continually consult our colleagues locally, nationwide, and internationally to learn from those ahead of us and have come up with a plan that we believe will keep everyone as safe as possible while at work and outside of work. Therefore, with great thought and consideration, we want to lay out how we are creating the safest and healthiest spaces for everyone. Please reach out to us with any questions. We know that this plan will evolve over time, the more we continue to learn, and the more nationwide and statewide policies are put into place.
Team Safety :
* All team members will be required to be tested and tracked before coming to work.
* Public transportation to/from work is strongly discouraged.
* Daily, mandatory temperature checks using a contactless thermometer upon arrival at work. Anyone with a fever or other symptoms is sent home immediately.
• Hand washing upon arrival at work and every 30 minutes thereafter.
• Upon arrival, outwear must be removed and stored in personal items area for the duration of shift.
• Proper disposable masks and gloves available and mandatory for all.
• Change gloves when switching tasks, handling different foods, or after touching objects that should be considered contaminated (cell phone, computer, clothes, door handles, etc.) If the integrity of a glove is compromised (e.g. ripped, punctured) change gloves immediately - wash hands per proper protocols.
• Avoid touching your eyes, nose, or mouth with unwashed hands or used gloves.
• Practice ‘no-contact’ transfers: place items down on a counter for the next person to pick up, rather than passing back and forth.
• No physical contact (handshakes, fist bumps, hugs etc).
• Discourage staff from traveling; if they do they will have to self-isolate for 3 days upon return if traveling to a high-risk state.
Cleaning/Sanitizing Equipment & Workstations:
• Make sure sanitizing products meet EPA criteria for use against COVID-19.
• Set up sanitizer wipes and buckets with towels at all workstations.
• Sanitize all workstations and equipment at start and end of shift, and between tasks
• Sanitize all shared surfaces every 30 minutes
• External agency deep cleaning every 14 days.
• Sanitize surfaces after contact with contaminated items (cell phones, computers, clothes, etc.).
• Frequently sanitize high-touch objects (door handles, faucets, knobs, trash can lids, cell phones, computers, etc.).
• Boxes, containers, or any packaging being used to transport food or equipment must be sanitized before leaving and when returned to the kitchen/storage sites
• Hand sanitizer and wipes to be made available everywhere
• Designate trash cans specifically for PPE - always keep lid securely sealed.
• Dispose of gloves and hairnet in designated trash cans before leaving the worksite.
• Change masks if they become soiled or wet.
• Empty PPE trash cans frequently - always wearing gloves that are then disposed of.
• Keep all personal items in designated area to prevent contamination of workspaces.
• Provide sanitizing wipes to wipe down personal items (cell phones, computers, etc.).
• Reusable bottles/cups must stay in the personal items area.
• Post signs around worksites to remind people of health and safety procedures.
Deliveries to the business: (For our Vendors)
* All deliveries are curbside drop off, no entry into restaurant allowed.
* Vendors must wear accepted PPE when dropping off deliveries.
MP deliveries from the business:
• Delivery vehicles must be sanitized before and after each delivery door handles, steering wheel, control panel, gear shift, seat belts, etc.
• Gloves must be worn at all times and changed between deliveries.
• Practice ‘no-contact’ transfers ( avoid going inside buildings).
• Have receiving contact meet outside and practice no-contact transfers.
Guests in the Dining Room:
• All guests must sign a declaration of health before entering the restaurant and must include contact details.
• Guests will be required to have a temperature check and no one with a temp of 100.4 or over may be admitted and seeking medical advice will be recommended.
• Groups of diners limited to six people or fewer.
• Provide guests with a hygienic method to store their masks during their meal.
• Provide wipes or sanitizer on every table.
Dining Rooms & Restrooms:
• Tables will be spaced 6 feet apart or be separated by a barrier
• Credit card transactions only, with customer always handling card
• Sanitizing of all shared surfaces every 30 minutes
• All doors modified to be hands free and have sanitizing wipes adjacent
• Hand sanitizer and wipes to be made available everywhere
• External agency deep cleaning every 14 days
• Where possible convert sinks to foot pump
• No self-service water or condiment stations
• Prop open frequently used (internal) doors if space allows
• Set up hand-washing/sanitizing stations at all entrances/exits/high-traffic areas
Returning to Work After Illness:
The CDC offers guidance on prudent timelines for different scenarios.
If an employee has a fever and a cough but then gets better without COVID-19 testing or medical care, they would be allowed to return to work under the following conditions:
• Three days have passed since their recovery, which means their fever is resolved without the use of fever-reducing medication and their respiratory symptoms have improved; and
• At least seven days have passed since they first experienced symptoms
An employee who is medically confirmed to have COVID-19 and is showing symptoms. In this instance, the worker would be allowed to return to work if:
• Their fever has been resolved without the use of fever-reducing medications;
• Their respiratory symptoms have improved (for example, cough or shortness of breath);
• They have had two negative COVID-19 tests
For employees who have a laboratory-confirmed case of COVID-19, but are not showing any symptoms, CDC currently says they may return to work:
• After at least ten days have passed since the date of their first positive COVID-19 test; and
• They have had no subsequent illness
Health Declaration Form:
I hereby certify, represent, and warrant as follows:
• Within the ten days immediately preceding the date of this declaration form I have not:
• Tested positive or presumptively positive with Coronavirus or been identified as a potential carrier of the COVID-19 virus or similar communicable illness;
• Experience any symptoms commonly associated with the Coronavirus;
• Been in direct contact with or the immediate vicinity of any person I knew and or now know to be carrying the Coronavirus.
We look forward to welcoming you back into our restaurants. We’ve missed you and we appreciate your support, it kept us motivated to get back up and running. We’ve learned a lot since closing our doors, maybe one of the greatest lessons was that only great things come when a community comes together. We will continue to get through this together, it's working. New York City always comes back.
Sean and Missy