05/22/2020
Gerald Franklin Agency would like to wish you and all your loved ones a safe and meaningful Memorial Day Weekend.
We'd like to "THANK YOU" all for your continued trust and patronage to continue our standard of excellence in guiding you in your business during this difficult time. We hope that you are finding a way to cope with this pandemic.
Here's the latest news and guidelines for Restaurants and Bars from Gregg Abbott on Reopening Texas Businesses....
Updated Bar and Restaurant Checklists — May 21, 2020
On Monday, May 18, Gov. Greg Abbott issued an executive order authorizing bars to operate at up to 25% of their total listed occupancy inside the bar. (Bars are establishments holding a TABC permit that are not considered a restaurant.)
The governor also authorized restaurants to operate at up to 50% of their total listed occupancy inside the restaurant. (Restaurants are establishments that make less than 51% of their gross sales from alcoholic beverages.)
There is no overall occupancy limit outdoors for both types of establishments, and employees do not count toward the occupancy limits. Since Monday, Gov. Abbott has updated the minimum health protocols for restaurants and bars. Two notable changes:
For bars, the revised protocols clarify that silverware, flatware and glassware may be reusable. The original guidance stated those items must be single use (non-reusable).
For restaurants, the revised protocols provide that the bar top inside the restaurant must be closed off to seating. This provides uniformity between restaurants and bars in the treatment of the bar top.
In accordance with the minimum standard health protocols for bars and restaurants, TABC will monitor restaurants and bars throughout the state to ensure compliance. TABC has the authority to suspend any license that poses an immediate threat or danger to public safety. Failure to follow those protocols may result in a 30-day license suspension for the first infraction and a 60-day suspension for a second infraction.
Read the updated checklists for bars and restaurants or see TABC's May 21, 2020 Industry Notice to learn more.
Seller/Server Certificate Extension
Any seller/server certificate that expired between March 13 and May 13 of this year is now effective through Tuesday, August 18, 2020.
Read the emergency rule amendment.REVISED MAY 19, 2020
MINIMUM STANDARD HEALTH PROTOCOLS
1. CHECKLIST FOR RESTAURANTS Page 1 of 3
Restaurants may operate for dine-in service up to 25% of the total listed occupancy inside the restaurant,
and may not offer valet services except for vehicles with placards or plates for disabled parking; outdoor
dining is not subject to an occupancy limit; and restaurant employees and contractors are not counted
towards the occupancy limitation. Effective May 22, 2020, the occupancy limitation increases to 50% of
the total listed occupancy inside the restaurant. This applies only to restaurants that have less than 51%
of their gross sales from alcoholic beverages. Restaurants may continue to provide to-go or delivery
services. Any components of the establishments or facilities that have interactive functions or exhibits,
including child play areas, interactive games, and video arcades, must remain closed.
The following are the minimum recommended health protocols for all restaurants choosing to operate in
Texas. Restaurants may adopt additional protocols consistent with their specific needs and circumstances to
help protect the health and safety of all employees, contractors, and customers.
The virus that causes COVID-19 can be spread to others by infected persons who have few or no symptoms.
Even if an infected person is only mildly ill, the people they spread it to may become seriously ill or even die,
especially if that person is 65 or older with pre-existing health conditions that place them at higher risk.
Because of the hidden nature of this threat, everyone should rigorously follow the practices specified in these
protocols, all of which facilitate a safe and measured reopening of Texas. The virus that causes COVID-19 is
still circulating in our communities. We should continue to observe practices that protect everyone, including
those who are most vulnerable.
Please note, public health guidance cannot anticipate every unique situation. Restaurants should stay
informed and take actions based on common sense and wise judgment that will protect health and support
economic revitalization. Restaurants should also be mindful of federal and state employment and disability
laws, workplace safety standards, and accessibility standards to address the needs of both workers and
customers.
Health protocols for serving your customers:
Parties maintain at least 6 feet of distance from other parties at all times, including while waiting to be
seated in the restaurant.
Make a hand sanitizing station available upon entry to the restaurant.
No tables of more than 6 people.
Dining:
Do not leave condiments, silverware, flatware, glassware, or other traditional table top items on
an unoccupied table
Provide condiments only upon request, and in single use (non-reusable) portions.
Use disposable menus (new for each patron)
If a buffet is offered, restaurant employees serve the food to customers.
Contactless payment is encouraged. Where not available, contact should be minimized. Both parties
should wash or sanitize hands after the payment process.
REVISED MAY 19, 2020
MINIMUM STANDARD HEALTH PROTOCOLS
1.
RESTAURANTS: Page 2 of 3
Health protocols for your employees and contractors:
Train all employees and contractors on appropriate cleaning and disinfection, hand hygiene, and
respiratory etiquette.
Screen employees and contractors before coming into the restaurant:
Send home any employee or contractor who has any of the following new or worsening signs or
symptoms of possible COVID-19:
- Cough
- Shortness of breath or difficulty
breathing
- Chills
- Repeated shaking with chills
- Muscle pain
- Headache
- Sore throat
- Loss of taste or smell
- Diarrhea
- Feeling feverish or a measured temperature
greater than or equal to 100.0 degrees Fahrenheit
- Known close contact with a person who is lab
confirmed to have COVID-19
Do not allow employees or contractors with new or worsening signs or symptoms listed above
to return to work until:
- In the case of an employee or contractor who was diagnosed with COVID-19, the individual
may return to work when all three of the following criteria are met: at least 3 days (72
hours) have passed since recovery (resolution of fever without the use of fever-reducing
medications); and the individual has improvement in symptoms (e.g., cough, shortness of
breath); and at least 10 days have passed since symptoms first appeared; or
- In the case of an employee or contractor who has symptoms that could be COVID-19 and
does not get evaluated by a medical professional or tested for COVID-19, the individual is
assumed to have COVID-19, and the individual may not return to work until the individual
has completed the same three-step criteria listed above; or
- If the employee or contractor has symptoms that could be COVID-19 and wants to return to
work before completing the above self-isolation period, the individual must obtain a medical
professional’s note clearing the individual for return based on an alternative diagnosis.
Do not allow an employee or contractor with known close contact to a person who is labconfirmed to have COVID-19 to return to work until the end of the 14 day self-quarantine period
from the last date of exposure (with an exception granted for healthcare workers and critical
infrastructure workers).
Have employees and contractors wash or sanitize their hands upon entering the restaurant, and
between interactions with customers.
Have employees and contractors maintain at least 6 feet of separation from other individuals. If such
distancing is not feasible, measures such as face covering, hand hygiene, cough etiquette, cleanliness,
and sanitation should be rigorously practiced.
REVISED MAY 19, 2020
MINIMUM STANDARD HEALTH PROTOCOLS
1.
RESTAURANTS: Page 3 of 3
Consistent with the actions taken by many restaurants across the state, consider having all employees
and contractors wear cloth face coverings (over the nose and mouth). If available, employees and
contractors should consider wearing non-medical grade face masks.
Health protocols for your facilities:
Physically block off the bar and remove or block off bar stools so customers may neither sit nor
order at the bar itself.
Consider having an employee or contractor manage and control access to the restaurant, including
opening doors to prevent patrons from touching door handles.
Regularly and frequently clean and disinfect any regularly touched surfaces, such as doorknobs, tables,
and chairs.
Regularly and frequently clean restrooms, and document the cleanings.
Disinfect any items that come into contact with customers.
Make hand sanitizer, disinfecting wipes, soap and water, or similar disinfectant readily available to
employees, contractors, and customers.
Consider placing readily visible signage at the restaurant to remind everyone of best hygiene practices.
Clean and disinfect the area used for dining (table, etc.) after each group of customers depart,
including the disinfecting of tables, chairs, stalls, and countertops.
Clean and sanitize restaurants daily.
For restaurants with more than 10 employees and/or contractors present at one time, consider having
an individual wholly or partially dedicated to ensuring the health protocols adopted by the restaurant
are being successfully implemented and followed.
TABC staff should monitor restaurants throughout the state of Texas to ensure compliance with these
protocols. TABC has the authority to suspend any license that poses an immediate threat or danger to
public safety. Failure to follow these protocols may result in a 30-day license suspension for the first
infraction, and a 60-day suspension for a second infraction.