COVID-19 Cleaning and Sanitation Guidelines at Sunny Street Café
For your comfort, we have increased cleaning and sanitation guidelines in response to Covid-19. Including all staff wearing masks, booth dividers, and use of disposables when possible. We take these precautions very seriously, so you can relax and enjoy your meal at Sunny Street Cafe!
You can see details on guidelines below:
Cleaning and Sanitation Guidelines in Common Areas
- Wall mount hand sanitizer dispensers installed at each hand wash sink in Cafe including restrooms.
- Freestanding hand sanitizer dispenser near host stand for use by guests, 3rd party drivers, team members.
- Table management sanitizing completed with spray bottle/disposable towels.
- Additional set of color coded restroom cleaning supplies (mop handle/head, squeegee/mop bucket) to prevent accidental cross contamination of bodily fluids and waste into other areas such as the kitchen or prep area.
- Sanitizer buckets changed every two hours or when the water becomes dirty. Two towel/75 degrees or less water maximum to prevent dilution.
- Employee hand washing every 30 minutes (Use FMP Timer)
- Restrooms sanitized every 60 minutes (Use FMP Timer)
- Contact surfaces cleaned and sanitized every 2 hours – Prep table, door and drawer handles, front door handle, restroom door handles, pass bar, touch screens (Use FMP Timer)
- All employees to wear a face mask while in the Cafe in all capacities for the duration of each shift.
Front of House/Dining Room
- Disposable glove used to prevent contact with ready to eat foods/packaging at the expo line. This provides protection against the top 7 foodborne illnesses as well as COVID-19.
- Allow guest seating at every other booth (standard booth width is approximately 6 ft) to provide social distancing.
- Tables spaced six feet apart.
- Counter/bar used as carry out station only.
- Paper menus as required or menus sanitized after every use.
- Single use condiments.
- Mandatory temperature checks at start of shift.
Back of House/Kitchen
- Raise concentration level of Quat Sanitizer from 150 ppm (local regulatory authority minimum expectation) to 400 ppm on dish machine.
- Disposable glove use to prevent contact with ready to eat foods.
- Advise only allowing one cook to use the same grill at the same time to ensure social distancing.
- Mandatory temperature checks at start of shift.
Miscellaneous
- All General Managers and FOH/BOH leads have active Manager Level Food Handlers Certificate from ServSafe.
- All hourly team members complete ServSafe classes on Togo and COVID-19.