It’s Greek To Me Taverna E Parea

COVID-19 Information:

 

PLEASE DO NOT dine on site if you are experiencing any

COVID-19 or related symptoms or are currently advised to be quarantined.

MASKS:  ALL GUESTS are required by the City of Minneapolis to

wear face-coverings unless outside or not medically or physically possible.

Please wear your mask indoors at all times when not seated at your table.

Reservations are required to dine on site.

Walk-ins accepted when pre-arranged reservations permit,

customer information (name and phone number) will be collected.

We have limited occupancy (50 percent capacity)

and socially distanced seating.

We ask that all guests adhere to standard hygiene and social distancing instructions as well as posted signage.

We sincerely THANK YOU for your cooperation

and understanding as we all work together

to navigate this challenging time.

 

COVID-19 Business Plan Synopsis:

In response to the COVID-19 pandemic, It’s Greek to Me Taverna E Parea is following guidance from the CDC and the MN Department of Health to ensure that we are operating in the safest possible manner to protect our own health as well as the health of our employees and our valued customers. Our COVID-19 Business plan is available to view online on our website and is also posted on-site.

In short, we have implemented practices and protocols to reduce the transmission of COVID-19 in the following ways:

  • Requirement of reservations for all dining for contact tracing purposes
  • Reduced capacity of guests (half capacity)
  • Patio seating arranged with at least 6 feet between all tables
  • Indoor seating assigned with at least 6 feet between all occupied tables
  • No-touch curbside and take-out available via online or telephone ordering
  • Increased sanitation practices of high-touch and customer-facing surfaces
  • Hand sanitizer available for use throughout the premises
  • Paper menus recycled after every use
  • Requirement that all staff wear a mask while working
  • Daily signed endorsement by every working employee that they are not experiencing any respiratory or COVID-19 related symptoms
  • Careful maintenance of our HVAC systems to ensure adequate air flow and air purification
  • Training on our COVID-19 business plan, respiratory hygiene, hand hygiene, recognizing respiratory and COVID-19 symptoms, following quarantine guidelines and staying home when sick
  • Visible signage posted, as required, to remind employees and customers of current recommended practices to reduce the transmission of COVID-19

In order to keep our staff and all of our customers safe, we ask that our guests kindly:

  • Wear a mask upon entering, exiting and while not seated at a table, as individual health status allows
  • Do not enter the building or dine on-site if you are experiencing any respiratory or COVID-19 related symptoms
  • Do not enter the building or dine on-site if you are currently recommended to be quarantined based on your own symptoms or recovery related to COVID-19, or the direct care of a person with COVID-19
  • Practice hand and respiratory hygiene as recommended by the CDC and Minnesota Department of Health (wash your hands and cover your cough)

COVID-19 Preparedness Plan for It’s Greek to Me Taverna E Parea

It’s Greek to Me Taverna E Parea is committed to providing a safe and healthy workplace for all our workers and customers. To ensure we have as safe and healthy workplace, we have developed the following COVID-19 Preparedness Plan in response to the COVID-19 pandemic. Managers and workers are all responsible for implementing this plan. Our goal is to mitigate the potential for transmission of COVID-19 in our workplaces and communities, and that requires full cooperation among our workers, management and customers. Only through this cooperative effort can we establish and maintain the safety and health of our workers and workplaces.

Management and workers are responsible for implementing and complying with all aspects of this COVID-19 Preparedness Plan. It’s Greek to Me Taverna E Parea managers and owners have our full support in enforcing the provisions of this policy.

Our workers are our most important assets. We are serious about safety and health and keeping our workers working at It’s Greek to Me Taverna E Parea. Worker involvement is essential in developing and implementing a successful COVID-19 Preparedness Plan. We have involved our workers in this process by maintaining open communication and frequently asking for feedback and suggestions. All suggestions are considered by management and implemented as is necessary and prudent.

Our COVID-19 Preparedness Plan follows Centers for Disease Control and Prevention (CDC) and Minnesota Department of Health (MDH) guidelines, federal OSHA standards related to COVID-19 and Executive Order 20-48, and addresses:

  • hygiene and respiratory etiquette;
  • engineering and administrative controls for social distancing;
  • cleaning, disinfecting, decontamination and ventilation;
  • prompt identification and isolation of sick persons;
  • communications and training that will be provided to managers and workers; and
  • management and supervision necessary to ensure effective implementation of the plan.

Screening and policies for employees exhibiting signs and symptoms of COVID-19

Workers have been informed of and encouraged to self-monitor for signs and symptoms of COVID-19. The following policies and procedures are being implemented to assess workers’ health status prior to entering the workplace and for workers to report when they are sick or experiencing symptoms.

Every employee has a copy of the Covid-19 Health Screening checklist provided by the MN Department of Health. Employees will self-screen for symptoms every day. At the beginning of each shift, employees will initial a form verifying that they are not currently experiencing any symptoms and that they have not experienced any symptoms since the last time that they worked. Employees have agreed to self-monitor and to immediately report to management if they have any symptoms or are feeling sick. If an employee becomes ill or begins to experience symptoms while working, they will be immediately removed from duty and isolated in the basement employee breakroom area until they can be sent home safely.

It’s Greek to Me Taverna E Parea has implemented leave policies that promote workers staying at home when they are sick, when household members are sick, or when required by a health care provider to isolate or quarantine themselves or a member of their household.

As a small business, we encourage our employees to put their health and the health of their families first. We do not penalize employees for needing to stay home when ill or to care for sick family members at home. We do not require a note from a medical provider if a worker is sick with acute respiratory symptoms to validate their illness nor return to work.

Accommodations for workers with underlying medical conditions or who have household members with underlying health conditions have been implemented.

Employees are encouraged to discuss their individual needs as it pertains to their health status and the health status of their family members, without being obliged to divulge sensitive protected health information. Suitable accommodations will be discussed with management and implemented in a timely manner. All information will be kept confidential.

It’s Greek to Me Taverna E Parea has also implemented a policy for informing workers if they have been exposed to a person with COVID-19 at their workplace and requiring them to quarantine for the required amount of time.

Should an employee be exposed to a person with COVID-19 at the workplace, they will be informed of the exposure as soon as possible, while maintaining privacy for the affected individual. If an employee has been exposed to a “close contact” of someone who infected, which is defined as being within approximately 6 feet (2 meters) of a person with COVID-19 for a prolonged period of time:

  • Potentially exposed employees who havesymptoms of COVID-19 will self-isolate and follow CDC recommended steps.
  • Potentially exposed employees who do not havesymptoms will remain at home or in a comparable setting and practice social distancing for 14 days.
  • All other employees will self-monitor for symptoms. If they develop symptoms, they will notify their supervisor and stay home.

In addition, a policy has been implemented to protect the privacy of workers’ health status and health information. No protected health information regarding an employee’s health status will be shared with any other employee by management. All HIPPA regulations will be followed to protect the sensitive health information of each worker. An employee is allowed to share their own personal health information with others as they would like to.

Handwashing

Basic infection prevention measures are being implemented at our workplaces at all times. Workers are instructed to wash their hands for at least 20 seconds with soap and water frequently throughout the day, but especially at the beginning and end of their shift, prior to any mealtimes and after using the toilet. All customers and visitors to the workplace will be required to wash or sanitize their hands prior to or immediately upon entering the facility. Hand-sanitizer dispensers (that use sanitizers of greater than 60% alcohol) are at entrances and locations in the workplace so they can be used for hand hygiene in place of soap and water, as long as hands are not visibly soiled.

Hand washing and hand-sanitizing is available to employees throughout the restaurant. All sinks are equipped with soap and paper towels. Sanitizers are available at the front entrance, menu station, each POS station, the bar, patio and in server stations. It is the responsibility of the host and management to ensure that hand sanitizer bottles are in place, full, and in good repair each shift. Workers will be allowed time to perform adequate hand hygiene throughout their shift.

Handwashing and hand-sanitizing is available to customers throughout the restaurant. Handwashing is available in the customer restrooms. Hand sanitizer is available at the front entrance, bar, and patio.

Posters describing proper hand hygiene protocols are located near hand-washing sinks and throughout work areas.

 Respiratory etiquette: Cover your cough or sneeze

Workers, customers and visitors are being instructed to cover their mouth and nose with their sleeve or a tissue when coughing or sneezing and to avoid touching their face, in particular their mouth, nose and eyes, with their hands. They should dispose of tissues in provided trash receptacles and wash or sanitize their hands immediately afterward. Respiratory etiquette will be demonstrated on posters and supported by making tissues and trash receptacles available to all workers, customers and visitors. Respiratory etiquette posters are located in restrooms to be visible to workers and customers. Respiratory etiquette posters are also located in the staff breakroom areas. Reminders will be verbalized to anyone not following proper respiratory etiquette.

Social distancing

Social distancing of six feet will be implemented and maintained between workers, customers and visitors in the workplace through the following engineering and administrative controls:

Tables have been arranged and/or designated for use to maintain at least a six-foot distance from all other tables.

Signage at the front entrance reminds customers to maintain a safe social distance (6 feet) while waiting to be seated at a table or waiting for take-out food.

Customers are encouraged to wait outside for take-out orders if the weather permits.

Online and take-out customers are encouraged to take advantage of our curb-side service, in which the customer calls when they have arrived to pick up their order, and workers bring it out to their vehicle, limiting face to face contact and distance between persons.

Occupancy is limited to half of normal capacity, meaning that 149 persons may dine in the restaurant (inclusive of indoor and patio seating) at a time.

Reservations are managed to ensure that half capacity isn’t exceeded, in addition to frequent head counts when the restaurant is busy.

Back of house employees are encouraged to socially distance their work surfaces and workspaces when possible, utilizing appropriate available spaces and surfaces for cooking and preparatory work.

Front of house employees are encouraged not to gather in service stations or other narrow service areas and to maintain a safe social distance from customers and other workers when possible.

Shared high-touch surfaces (phones, POS screens and desks, service area counters, door handles, etc.) are regularly disinfected, and disinfected between use.

Hosts and servers are responsible for disinfecting pens between usage by customers.

Water glasses are used in place of check trays to transport and hold guest checks and pens for payments. Glasses are cleaned and disinfected by the dishwasher between use.

Customers are asked to wear a mask at all times when inside the restaurant, except when they are seated at their dining table. There is signage at the front door and a mask policy listed on our website.

All employees, both back and front of the house, must wear a mask at all times while working. All workers have received an information sheet regarding the safe and proper use of masks and nonmedical cloth face coverings.

Workers are encouraged to bring their own clean mask from home each day. If that is not possible, management will provide a disposable mask to be worn for the day’s shift. If needed, management will supply nonmedical cloth face coverings (cloth masks) to workers for continued use. Maintenance and use of the gifted cloth mask is expected of the worker.

Disinfectant is supplied in spray bottles and wash tubs throughout the restaurant.

Customers are notified of our COVID-19 plan on our website and are encouraged to call during business hours with any questions or concerns.

Workers are encouraged to voice any questions or concerns during training, in the posted COVID-19 business plan, as well as verbally by management.

Cleaning, disinfection, and ventilation

Regular housekeeping practices are being implemented, including routine cleaning and disinfecting of work surfaces, equipment and areas in the work environment, including restrooms, break rooms, POS stations, bar, kitchens, dining rooms and patio. Frequent cleaning and disinfecting will be conducted in high-touch areas, such as phones, keyboards, touch screens, controls, door handles, credit card readers, etc.

Morning back of house staff does the routine daily cleaning of the kitchens, dining rooms, bathrooms, and patio areas. Dishwashers, prep cooks and management/ownership all participate in daily cleaning routines. Dining rooms and restrooms are thoroughly cleaned every morning prior to 11 am when the restaurant opens. Kitchens are deep cleaned at every close of shift, and all work surfaces are kept sanitized during and between active usage throughout the day.

Surfaces are sanitized with Diamond Chemical Company Inc. “Free ‘n Clear” Liquid Sanitizer.

Hosts, servers, and management/ownership are responsible for sanitizing high touch surfaces every 30 minutes. This includes entrance door handles, bathroom door handles, hand sanitizer locations, POS screens, etc.

Should a worker or customer be symptomatic or diagnosed with COVID-19, the following CDC recommended steps will be adhered to:

If it has been less than 7 days since the sick employee has been in the facility, any areas used for prolonged periods of time by the sick person will be closed off:

  • A period of 24 hours before cleaning and disinfecting will be observed to minimize potential for other employees being exposed to respiratory droplets. If waiting 24 hours is not feasible, wait as long as possible.
  • During this waiting period, outside doors and windows will be opened as possible to increase air circulation in these areas.

If it has been 7 days or more since the sick employee used the facility, additional cleaning and disinfection is not necessary. Routine cleaning and disinfecting all high-touch surfaces in the facility will continue as normal.

The CDC cleaning and disinfection recommendations will be followed:

  • Clean dirty surfaces with soap and water before disinfecting them.
  • To disinfect surfaces, use products that meet EPA criteria for use against SARS-Cov-2external icon, the virus that causes COVID-19, and are appropriate for the surface.
  • Always wear gloves and gowns appropriate for the chemicals being used when you are cleaning and disinfecting.
  • You may need to wear additional PPE depending on the setting and disinfectant product you are using. For each product you use, consult and follow the manufacturer’s instructions for use.

Appropriate and effective cleaning and disinfectant supplies have been purchased and are available for use in accordance with product labels, safety data sheets and manufacturer specifications and are being used with required personal protective equipment for the product.

Diamond Chemical Company Inc. “Free ‘n Clear” Liquid Sanitizer is used to sanitize surfaces throughout the restaurant including but not limited to: table-tops, counter tops, chair backs, chair seats, bathroom sinks, door handles, POS monitors, phones, etc. “Free ‘n Clear” Liquid Sanitizer is available in spray bottles to be used with single-use paper towels on surfaces. Each day, sanitizer buckets are filled with Sentinel Solid Sanitizer and clean towels are placed in the bucket. The towels are then rung out, used to wipe surfaces, towels are then returned to the bucket. Towels are replaced at least daily, or when visibly soiled. No PPE is necessary when using the sanitizers, though a worker may opt to wear gloves if they choose.

The maximum amount of fresh air is being brought into the workplace, air recirculation is being limited and ventilation systems are being properly used and maintained. Steps are also being taken to minimize air flow blowing across people.

Customers are encouraged to dine on the fresh air patio when possible.

Indoor air conditions are maintained with our heating-ventilation-air-conditioning (HVAC) system, which has had the highest compatible filter installed. Filters are regularly replaced. To maintain proper airflow, the fans of all HVAC systems are constantly on during business hours.

If/when necessary, an HVAC professional will be consulted to ensure proper ventilation is maintained.

Fresh air is maximized into the building by opening doors when the outside temperature and condition allows. Air-conditioning is used to maintain proper relative humidity levels in the building. Fans are kept running 24/7 to enhance the ability to filter contaminants out of the air.

Communications and training

This COVID-19 Preparedness Plan was communicated via a printed synopsis to all workers and necessary training was provided. Additional communication and training will be ongoing as recommendations from the Minnesota Department of Health and the CDC change and will alos be provided to all workers who did not receive the initial training. Instructions will be communicated to customers and visitors about how pick-up, curbside delivery and on-site dining and waiting will be conducted to ensure social distancing between the customers and workers; required hygiene practices; and recommendations that customers and visitors use face masks when picking up, accepting delivery or on-site dining. Customers and visitors will also be advised not to enter the workplace if they are experiencing symptoms or have contracted COVID-19. This is communicated in print at the entrance as well as on our website. Managers and owners are to monitor how effective the program has been implemented by reviewing policies and outcomes quarterly. Management and workers are to work through this new program together and update the training as necessary. This COVID-19 Preparedness Plan has been certified by It’s Greek to Me Taverna E Parea management and was posted throughout the workplace.

It will be updated as necessary.

 

Certified by:

Alkis Arambadjis

Erik Johnson

Evangelos Arambadjis

Owners, It’s Greek To Me Taverna E Parea