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FiRE+iCE HEALTH & SANITATION PROGRAM

We closely monitor government policy changes, Centers for Disease Control (CDC) guidelines, government mandates, and public health advancements and will continue to make changes as necessary or appropriate to our protocols and procedures.

HEALTH & SANITATION GUIDELINES

Hand Sanitizer. Hand sanitizer dispensers, touchless whenever possible, will be placed at key points and employee entrances and contact areas such as driveways, reception areas, and restaurant entrances and back of the house.

Employee & Guest Health Concerns.  Employees are instructed to stay home if they do not feel well and are instructed to contact a manager if they notice a coworker or guest with a cough, shortness of breath, or other known symptoms of COVID-19. Employees and guests who are exhibiting any of the symptoms of COVID-19 while at the restaurant are instructed to immediately notify their manager.

Case Notification. If we are alerted to a presumptive case of COVID-19 at the restaurant, we will work with the proper agencies to follow the appropriate actions recommended by it.

1 https://www.cdc.gov/coronavirus/2019-ncov/hcp/infection-control-recommendations.html

1. Employee’s Responsibilities

Hand Washing. Correct hygiene and frequent handwashing with soap is vital to help combat the spread of virus. All FiRE + iCE employees have been instructed to wash their hands, or use sanitizer when a sink is not available, every 60 minutes (for 20-seconds) and after any of the following activities: using the restroom, sneezing, touching the face, blowing the nose, cleaning, sweeping, mopping, smoking, eating, drinking, entering and leaving the restaurant floor, going on break and before or after starting a shift.

COVID-19 Training. All employees will receive training on COVID-19 safety and sanitation protocols with more comprehensive training for our teams with frequent guest contact.

Personal Protective Equipment (PPE). Appropriate PPE will be worn by all employees based on their role and responsibilities and in adherence to state or local regulations and guidance. Training on how to properly use and dispose of all PPE will be mandatory. Gloves will be provided to employees whose responsibilities require them as determined by medical experts including BOH, FOH, Hostesses and all managers.

2. Cleaning Products and Protocols

Cleaning products and protocols which meet EPA guidelines2 and are approved for use and effective against viruses, bacteria and other airborne and blood borne pathogens. We are working with our vendors, distribution partners and suppliers to ensure an uninterrupted supply of these cleaning supplies and the necessary PPE.

Public Spaces and Communal Areas. The frequency of cleaning and sanitizing has been increased in all public spaces with an emphasis on frequent contact surfaces including, but not limited to, check-in counters, elevators and elevator buttons, door handles, bathrooms, stair handrails, dining surfaces and seating areas.

2 https://www.epa.gov/pesticide-registration/list-n-disinfectants-use-against-sars-cov-2
3 https://www.cdc.gov/coronavirus/2019-ncov/community/disinfecting-building-facility.html

Back of the House. The frequency of cleaning and sanitizing will also increase in high traffic back of house areas with an emphasis employee entrances, employee rooms, employee restrooms, offices and kitchens.

Shared Equipment. Shared tools and equipment will be sanitized before, during and after each shift or anytime the equipment is transferred to a new employee. This includes phones, radios, computers and other communication devices, payment terminals, kitchen implements, engineering tools, safety buttons, cleaning equipment, keys, and all other direct contact items used throughout the restaurant.

Air Filter and HVAC Cleaning. The frequency of air filter replacement and HVAC system cleaning has been increased and fresh air exchange will be maximized.

Cleaning & Sanitizing Protocol

  1. Host stands including all associated equipment sanitized
  2. Service stations, service carts, beverage stations, counters, handrails and trays sanitized
  3. POS terminals sanitized before and after each shift. Servers will sanitize their hands after each use
  4. Dining tables, bar tops, stools and chairs sanitize
  5. Check presenters, pens and all other reusable guest contact items sanitized after each use
  6. Menus, trays and tray stands sanitized
  7. Storage containers sanitized
  8. Food preparation stations sanitized
  9. Kitchens deep cleaned and sanitized at least once per day