CLARKSVILLE, Tenn. (CLARKSVILLENOW) – On Friday, April 24 Governor Lee announced the state would begin a phased reopening of Tennessee businesses. The plan, known as the Tennessee Pledge, issued guidance to restaurants and retail shops who have been given the green light to open this week.

Restaurants may begin opening as early as Monday, April 27 according to the Governor’s directive. Retail stores will be allowed to reopen their doors on Wednesday, April 29.

According to guidance from the state, all employees should go through a screening process when they report for work, checking for COVID-19 related symptoms. The employer should also be prepared to issue a temperature check on-site with a no touch thermometer. Normal temperatures should not exceed 100.4 degrees Fahrenheit. Employers should ask questions such as:

  • Have you been in close contact with a confirmed case of COVID-19?
  • Are you experiencing a cough, shortness of breath, or sore throat?
  • Have you had a fever in the last 48 hours?
  • Have you had new loss of taste or smell?
  • Have you had vomiting or diarrhea in the last 24 hours?

Should an employee say ‘yes’ to any of the above symptoms or exhibit a fever, they should go to their physician or the health department immediately. All HIPPA regulations are still in place and employers should maintain the confidentiality of employee health information.

The state included measures focused on implementing workplace cleaning and disinfection practices, according to CDC guidelines. High traffic surfaces should be regularly sanitized at least every two hours.

Best practices involve employers mitigating exposure by implementing social distancing guidelines and modified scheduling, to include working from home whenever possible. Staggered work hours, or staggered days in the office are also recommended.

Employers should have a plan for potential COVID-19 cases, and work with local health department officials when needed. The health department can assist with monitoring and tracing COVID-19 cases and offer guidance to deep clean facilities.

Additional guidance, including Family Medical Leave Act (FMLA) and amending current Employee Handbooks can be found here.

The state issued further guidance for restaurants planning to reopen. In addition to the safe re-opening measures above, restaurants must also:

  • Have dedicated face coverings and dedicated gloves (i.e., only used by one person) worn by all employees, at all times. These face coverings should not be N-95 or medical grade masks, which should be reserved for healthcare workers at all times.
  • Provide ServSafe COVID-19 training for all food handlers as soon as possible

Restaurant’s should have a clear plan in place to protect consumers who dine in the establishment. Recommendations include:

  • Limit the number of customers in the restaurant to 50% of seating capacity
  • Tables should be spaced at least 6 feet apart
  • Limit tables to no more than 6 guests per table
  • Mark any indoor or outdoor waiting area so that social distancing standards are met (options can include a text system to alert guests of available seating, an intercom system, or only one member of a party being allowed to wait in the waiting area)
  • Bar areas should remain closed
  • Live music should not be permitted
  • Screen customers for illness upon their entry into the restaurant. The state recommends temperature checks for every customer entering the restaurant. If this is not possible, at minimum restaurants should as the above COVID-19 symptom check questions.
  • Place hand sanitizer stations in restaurant lobby and bathrooms, as well as at cashier stations
  • Sanitize all front-of-house contact surfaces including door handles, screens, phones, pens, keyboards and other areas of hand contact every two hours, at a minimum
  • Use menus that are disposable or sanitized between each use
  • Use rolled silverware/napkins stored in sealed bins (gloves should be used by staff while rolling silverware in designated sanitary areas)
  • Sanitize all tabletop items, including condiments, after each table turns (or use disposables)
  • Sanitize chairs, especially where contact occurs, after each table turns
  • Do not offer self-serve buffets, condiments on a counter for use by multiple tables, or beverage station re-use

On Monday, April 27 the City and County mayors announced they will not be implementing additional procedures as they originally intended last week.

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