What You Need To Know For Phase 3

The long-awaited Phase 3 of Restore Illinois is upon us, and the Illinois Department of Commerce & Economic Opportunity (DCEO) is your source of authority on industry-specific guidelines for bars and restaurants and for retail sellers. These links provide all the details, but we’re happy to provide highlights of the minimum guidelines here:

 

Bars and Restaurants

• Provide only outdoor dining/drinking, with 6-foot social distancing and parties no larger than 6 people.
  • Use rooftop space, outdoor connected space, or indoor space where 50% or more of the wall is made up of open windows, doors, or panels.
  • Customers should not be seated if inclement weather is forecasted.
• Wear face coverings over nose and mouth, for all employees and customers.
• Maintain 6-ft social distancing among employees and customers to the greatest extent possible.
• Provide handwashing facilities or sanitizer to employees and customers. Have an adequate supply of all necessary supplies at all times.
• Employees wash hands every 30 minutes and after any activity that warrants hand washing.
• Complete health and safety training for all employees upon return to work.
• Make temperature checks available and encourage employees to use them. Employers should also post information on COVID-19 symptoms for employees.
• Conduct wellness screenings of employees at the start and mid-way through shifts.
• Post signs at entry points about face covering, social distancing, and cleaning practices, in all languages appropriate.
• Close all areas where people would congregate, like waiting areas and self-service food and beverage areas.
• Remove items from tables, such as salt and pepper shakers, lemon bowls, straws, shared condiments, menus, etc.
• Use single-pack condiments or containers that are washed after each use.
• Use disposable silverware or sleeved silverware rolled by gloved hands.
• Use disposable or touchless menus or sanitize menus after each use.
• Eliminate beverage refilling; provide newly cleaned glasses.
• Do not pack customer leftovers for them.
• Disinfect common high-traffic areas every 30 minutes.
• Sanitize multi-use items after each use (menus, pens, payment devices, etc.)
• Disinfect seating as well as tables after each use.
• Provide for social distancing in break rooms.
• Ask external suppliers if they have any symptoms and take temperatures, if practical.
• Keep a log of all external suppliers who enter the establishment.

 

Retail Sellers

• Allow only 50% store capacity or 5 customers per 1000 square feet of retail space.
  • Designate employee(s) to monitor capacity limit and 6-ft social distancing.
• Wear face coverings over nose and mouth, for all employees and customers.
• Provide handwashing facilities or sanitizer to employees and customers. Have an adequate supply of all necessary supplies at all times.
• Maintain 6-ft social distancing among employees and customers to the greatest extent possible.
• Employees wash hands frequently.
• Complete health and safety training for all employees upon return to work.
• Make temperature checks available and encourage employees to use them. Employers should also post information on COVID-19 symptoms for employees.
• Conduct wellness screenings of employees at the start and mid-way through shifts.
• Post signs at entry points about face covering, social distancing, and cleaning practices, in all languages appropriate.
• Remove or block any indoor seating and tables.
• Close all areas where people would congregate, like waiting areas and self-service food and beverage areas.
• Disinfect common high-traffic areas every two hours.
• Ask external suppliers if they have any symptoms and take temperatures, if practical.
• Keep a log of all external suppliers who enter the establishment.

DCEO provides some free downloadable signs, posters, and checklists for bars and restaurants and retail sellers that you’re likely to find handy.

And, of course, all the BASSET card rules for serving and selling alcohol remain unchanged and apply as usual. If you’re BASSET certified, you’re accustomed to knowing and working within legal parameters. Phase 3 guidelines certainly involve a lot of changes for servers and sellers and their employers, but the concept of maintaining compliance is old hat for BASSET card holders. We have every faith that, despite the many adjustments, you will not only survive, but thrive.

Back to Blog