Covid-19 Guide


According to the new Executive Order by the Governor. We are hereby ORDERED and DIRECTED:

    1. All restaurants, cafeterias, dining establishments, and food courts, with or without a liquor license; bars; and all other holders of a liquor license with retail consumption privileges, collectively referred to as "food or beverage establishments," that are open to the public, must close their indoor operations to the public from 10:00 p.m. until 5:00 a.m. each day. Food or dining establishments are permitted to operate during their full range of normal business hours for outdoor dining and food delivery and/or take-out services. Casinos shall cease indoor food and beverage service between 10:00 p.m. and 5:00 a.m. each day, including service on casino floors. This restriction on hours of operation shall not apply to indoor dining in airports in New Jersey. Any retail, recreational, and entertainment business that is authorized to open its indoor premises to the public may only do so after 10:00 p.m. only where it prohibits the consumption of food or beverages in those indoor premises between the hours of 10:00 p.m. and 5:00 a.m.

    2. Food and beverage establishments are prohibited from seating patrons at any indoor bar area. Food and beverage establishments may continue seating patrons at tables within their premises consistent with the requirements of Executive Order No. 183 (2020), Paragraph 1 of this Order, and guidance provided by DOH. In-person service to patrons standing in bar areas continues to be prohibited.

    3. Food and beverage establishments that are permitted to offer in-person service at indoor areas must ensure that tables where individuals or groups are seated are six feet apart in all directions from any other table or seat. Where six feet of distance is not possible, establishments must erect barriers between tables pursuant to guidance issued by DOH, while still complying with the capacity limits in Executive Order No. 183 (2020). Paragraph 1(b) of Executive Order No. 183 (2020) is hereby superseded to the extent that it conflicts with the provisions of this Paragraph.

    4. The definition of "outdoor areas" in Paragraph 4 of Executive Order No. 163 (2020) is updated to include the following:

    a. Outdoor enclosed structures, such as plastic domes, to seat individual parties, provided they meet the following criteria:

    i. The use of the structures complies with the requirements for outdoor dining contained in Executive Order No. 157 (2020) and associated guidance issued by DOH;

    ii. Each party is limited to no more than eight individuals at a time;

    iii. The structure is ventilated and cleaned and sanitized in accordance with CDC and DOH guidance between seatings;

    iv. The structure and use of the structures otherwise comply with all other applicable

    codes and regulations, including the provisions of the Fire Safety Code; and

    v. Any necessary municipal approvals and permits are obtained prior to use of the structure.

9:45pm will be the last seating for inside tables and bar tables. 

Purpose: To reduce transmission among employees and guests, implement healthy business operations, and maintain a healthy work and guest environment.

Managing Employee Health:

  • Screen and evaluate workers who exhibit signs of illness, such as fever over 100.4 degrees Fahrenheit, cough, or shortness of breath-referring them to the nearest Urgent Care and making sure our business has an agreement with them for testing

  • Require workers who exhibit signs of illness to notify supervisor and not to report to work

  • Provide personal protective equipment- (mask and gloves)

  • Emphasize effective hand hygiene including washing hands for at least 20 seconds.  Specifically, after going to the bathroom, before eating, and after blowing their nose, coughing, or sneezing

  • Always wash hands with soap and water.  If soap and water are not readily available, then use an alcohol-based hand sanitizer with at least 60% alcohol and avoid working with unwrapped or exposed foods

  • Avoid touching your eyes, nose and mouth

  • Use gloves to avoid direct bare hand contact with ready-to-eat foods

  • Before preparing or eating food, always wash your hands with soap and water for 20 seconds for general food safety

  • Cover your cough or sneeze with a tissue, then throw the tissue in the trash and wash hands after

  • Additional times to clean hands on the job include: Before and after work shifts, Before and after work breaks, Before and after making a delivery, After putting on, touching, or removing face coverings, After touching frequently touched surfaces such as door handles

  • Prohibit gatherings of workers during working hours and increasing physical space between workers’ worksites to at least 6 feet

  • Permitting workers to take breaks and meals outside, in their office or personal workspace, or in such other areas where proper social distancing is attainable

  • Implementing staggered shifts for all possible workers

  • Enforcing social distancing of non-cohabitating persons while present on such entities leased or owned properties


Restaurant Operation:

  • Institution of one-way movement using floor markers and signs for social distancing while in line for service or check out in accordance with the applicable state or local requirements

  • Posting of signs on doors that no one with a fever or cough is to be permitted in restaurant

  • Placing notices that encourage hand hygiene at the entrance and in other areas where they are likely to be seen

  • Prohibiting handshaking and other unnecessary person to person contact

  • Reduce food and beverage indoor capacity to 65% or 6’ between tables except for private rooms

  • Maximum table size of no greater than 10 people

  • Reduce outdoor seating capacity to 75% within social distancing parameters


Routine Environmental Cleaning and Disinfection:

  • Frequently clean and disinfect floors, counters, and other facility access areas using EPA-registered disinfectants

  • Frequently disinfect surfaces repeatedly touched by employees or customers such as doorknobs, equipment handles, and checkout counters

  • Frequently disinfect all tables, chairs, and bars after each table turn

  • Wash, rinse, and sanitize food contact surfaces dishware, utensils, food preparation surfaces, and beverage equipment

  • Verify all ware-washing machines are operating at the required wash and rinse temperatures and with the appropriate detergents and sanitizers

  • Common areas, high customer contact areas, and restrooms to be checked and sanitized at least once per hour

  • Use of paper menus only with proper disposable after each use

  • Condiments are not to be left on table, instead provided upon request and cleaned after each use or in portion-controlled form

  • Drink refills shall be in clean/unused glass/cups

  • Perform enhanced cleaning and disinfection after persons suspected/confirmed to have COVID-19 have been in the facility


Food Pick Up & Delivery:

  • Establish designated pick-up zones for customers to help maintain social distancing

  • Practice social distancing when delivering food, offering no touch deliveries and sending text alerts or calling when deliveries have arrived

  • Ensure that any wrapping and packaging used for food transport is done so that contamination of the food is prevented

  • Routinely clean and sanitize coolers and insulated bags used to deliver foods