Department of Labor and Economic Opportunity MiSafeStart: Restaurant / Bar workgroup recommendations

PRELIMINARY AND PRE-DECISIONAL | MAY 21ST, 2020 Executive summary

Distance, not capacity • Strict distancing rules for floor plan rather than capacity limit based on current seating or Fire Code Occupancy

• Clarify exception to 6-foot distancing requirement where physical barriers (e.g., plexiglass shield between booths) are used

Noninvasive customer • No requirement for verbal wellness check between host and customer entry screening (maintain normal patron relationship)

• Instead, post clear signage and watch for symptoms

“ Promise” • Create standard public health “pledge” signage for both proprietors, patrons

Targeted closure for • Amend policy to allow portions of large facilities to stay open after deep cleaning symptomatic event

• Define COVID-10 symptoms to exclude common / allergy symptoms

Time to ramp up • Give 7-10 days of notice before scheduled opening to permit implementation of risk mitigation strategies, activation of supply chain Eight steps for employers to keep their workers safe, within the hierarchy of controls

1 Administrative controls 2 Access control 3 Distancing 4 Sanitation

5 Hygiene 6 PPE 7 Positive case protocols 8 Facility closure Administrative controls

Requirements – “must” Best practices – “should consider” • Create an exposure control plan • Define scope of response team ‒ State should provide a template ‒ Ensure robust implementation of ‒ State should provide examples safety protocols of high-quality plans ‒ Ensure compliance with CDC, • Create communication material to federal OSHA, MIOSHA, inform customers of new policy MDHHS, and Executive Orders ‒ State should create a “Michigan ‒ Ensure completion of daily Administrative 1 Promise” to commonize signage “checklist” items, including facility controls and increase patron confidence cleaning and food safety • Designate worksite supervisor ‒ Share notice on-site and digitally to explain new / evolving policy • Designate a responsible party for exposure control on each shift • Monitor, and report on the COVID-19 control strategies Administrative controls

Requirements – “must” Best practices – “should consider” • Train employees • Use available training modules ‒ Workplace infection control ‒ ServSafe ‒ Appropriate use of PPE in ‒ Use resources from Michigan conjunction with guidelines Restaurant and Lodging ‒ Food safety protocols (including Association and National cleaning between customers) Restaurant Association ‒ Steps employee must take to ‒ State should promote / link to Administrative 1 notify on symptoms compliant training modules controls ‒ How to manage symptomatic • Train employees on how to stay customers safe away from work ‒ How to report unsafe working ‒ Additional voluntary training on conditions personal immune health Access control

Requirements – “must” Best practices – “should consider” • Post sign(s) at store entrance(s) • Use a symptom tracking informing customers not to enter if application for employees they are or have recently been sick • Offer carryout option for ‒ Recommend that state not customers who identify as require employees to verbally symptomatic screen employees ‒ Proprietors want to preserve patron / host relationship 2 Access control • Conduct a daily questionnaire screening protocol for employees ‒ Employees who show fever (100.4) should be barred entry • Recommend against limit on capacity by seating or occupancy ‒ Recommend relying on distancing rather than cap Social distancing

Requirements – “must” Best practices – “should consider” • Create six feet of separation • Close / Limit traffic in high-density between parties or groups areas of the restaurant ‒ Recommend that state clarify ‒ Waiting areas, standing room at separation barrier standard bar, restrooms • Install physical barriers ‒ Increase use of text-based ‒ Sneeze guards and partitions systems (e.g., ReadyText) or reservations to minimize volume ‒ Cash registers, bars, host in waiting areas 3 Social distancing stands, and other areas where maintaining physical distance of ‒ Recommend that state not close six feet is difficult waiting area entirely (“too hard to implement”) and rely on • Limit the number of employees in demarcated spacing shared spaces ‒ Identify accessible options for ‒ Kitchens, break rooms, and elderly, disabled residents offices; if possible • Provide visual cues ‒ Maintain at least a six-foot distance between employee ‒ Tape, ground markings to marking walking patterns Hygiene

Requirements – “must” Best practices – “should consider” • Limit shared items for customers • Provide sanitizer ‒ Table items (e.g., condiments) ‒ Individual hand sanitizer for ‒ Recommend using individual tables / customers dispensers or packets • Consider closing off high touch • Close self-serve food and drink surfaces options, like buffets ‒ Water fountains • Provide employees time for ‒ Tactile hand dryers 4 Hygiene handwashing • Post signage to remind customers of hygiene policies and CDC / public health guidance Sanitation

Requirements – “must” Best practices – “should consider” • Conduct frequent cleaning • Identify a third-party cleaning ‒ Tables between parties service for deep clean ‒ High touch surfaces (doorknobs, ‒ Recommend that state not handrails, etc.) require using a third-party service (focus on training ‒ Kitchen standard instead) ‒ Toilets and restrooms • Create new protocols for existing • Train a team for deep cleaning cleaning staff 5 Sanitation ‒ Recommend that state not ‒ Recommend that state provide require using a third-party standard / language service (focus on training standard instead) PPE

Requirements – “must” Best practices – “should consider” • Provide cloth facial coverings to • Recommend against gloves all workers ‒ Recommend that state ‒ Recommend that state communicate that gloves are not communicate that N95, surgical protective (just as likely to masks not necessary transfer surface particles from • Wear cloth facial coverings gloves as hands) indoors if medically appropriate • Reminders on proper donning and doffing 6 PPE ‒ Recommend that state ensure consistency in use of the word ‒ Training “mask” in all public comms ‒ Signage ‒ Recommend that state clarify position on masks vs. facial coverings (to bolster employee / patron comfort) ‒ Recommend that state permit face shields for chefs / cooks / kitchen staffs (“too hot”) Case monitoring

Requirements – “must” Best practices – “should consider” • Create policy to keep symptomatic • Identify and train isolation employees at home coordinators for on-site assistance ‒ 3-7 days after fever breaks • Check in periodically with ‒ 14 days after quarantine / employees on health and ability to isolation due to close contact work with a symptomatic individua

7 Case monitoring Case monitoring

Requirements – “must” Best practices – “should consider” • Targeted closure in case of a • Notify local public health of symptomatic event symptomatic events ‒ Recommend that state narrow ‒ Voluntary: inform local public the restaurant closure order, to health of outbreak (multiple focus in a targeted way on the symptomatic events) before affected dining room or dining positive tests area • Reminders on proper donning and • Notify local public health doffing 8 Facility closure ‒ Confirmed positive cases only ‒ Training ‒ Allow restaurant sufficient time to ‒ Signage control messaging to patrons / general public • Notify exposed coworkers ‒ Narrow notification standard from “contact to “close contact” ‒ 15 mins, 6 feet Removing roadblocks to outdoor activity

• Expedite municipal zoning amendments: Delegate authority for zoning changes to chair of the zoning commission or chief elected official

• Suspend permitting / approval for outdoor activity:

‒ Expedited municipal review of outdoor dining and retail

‒ Allow outdoor dining / retail where not explicitly prohibited

‒ Waive minimum parking requirements

‒ Create temporary outdoor liquor license through end of year

‒ Permit use of shared lots for outdoor activity

‒ Expedite municipal authority for outdoor activities and vehicular rights of way

• Suspension of associated fees Need to issue guidelines for special cases

• Resorts / event venues • Banquet halls • Airport dining Participants

Group 1 Institution Name Position Email LEO Evan Anderson Chief Strategist [email protected] MiOSHA Bart Pickelman Director [email protected] MDARD Tim Slawinski Director - Food & Dairy [email protected] MLCC Pat Gagliardi Commissioner [email protected] MRLA Justin Winslow President / CEO [email protected] MRLA Amanda Smith EVP, Education [email protected] MLBA Scott Ellis Executive Director [email protected] Birmingham Shopping District Ingrid Tighe Executive Director [email protected] City of Detroit Charity Dean Civil Rights, Equity, Inclusion [email protected] Traverse City Tourism Trevor Tkach CEO [email protected] Senate - McMorrow Mallory McMorrow Senator [email protected] Senate - McMorrow Molly Korn Chief of Staff [email protected] DRI Restaurants - Bay City / Midland Dave Dittenber Owner [email protected] Outback Steakhouse Jennifer Szewc Joint Venture Partner [email protected] Aubree's Pizzeria / Grills Andy French Owner [email protected] Essence Restaurant Group James Berg CEO [email protected] Schostak Restaurants Jake Schostak Owner [email protected] National Coney Island Dan Roma CFO [email protected] Bavarian Inn - Frankenmuth Amy Zehnder-GrossiGeneral Manager [email protected] Barfly Ventures (HopCat) Shawn Blonk VP Food, Beverage, Innovation [email protected] Boyne Mountain Brad Keen SVP Food and Beverage [email protected] Airport Concessionaires Tanya Allen Partner / Vice President [email protected] Griffin Claw Scott LePage Owner [email protected] Griffin Claw Norm LePage Owner [email protected] Round Lake Group - UP Rich Bergmann Owner [email protected] Fenton Winery Ginny Sherrow Owner [email protected] McShane's - Corktown Business Assn Bob Roberts Owner [email protected] Traffic Jam & Snug Scott Lowell Owner [email protected] Gordon Food Services John Kesterke Director of Marketing [email protected] Participants

Group 2 Institution Name Position Email LEO Evan Anderson Chief Strategist [email protected] MiOSHA Bart Pickelman Director [email protected] MDARD Josh Neyhart Executive Office [email protected] BSBP Tamela Meek Business Enterprise Program Manager [email protected] ExperienceGR Janet Korn Senior VP [email protected] Saginaw Future Tom Miller VP [email protected] Crystal Falls, MI Mike McCarthy Mayor [email protected] MBWWA Spencer Nevins President [email protected] MBWWA Brett Visner VP Government Affairs [email protected] Michigan State University Jeffery Elsworth Associate Professor [email protected] Blue Wave Campaigns - UNITEHERE! Austin Clark Founder / Principal [email protected] Senate Jeff Irwin Senator - Irwin [email protected] Senate Desmond Miller Senator - Irwin [email protected] House of Reps Representative - Hertel [email protected] House of Reps Brigitte Smith Representative - Hertel [email protected] Acuitas Andrea Cascarilla Legislative Director [email protected] Madison Heights Corey Haines Chief of Police [email protected] SpareTime Lansing Mike MacColeman Owner [email protected] Hidden Gem Ernest Tisdale Owner [email protected] Sidetrack Bar & Grill Linda French Owner [email protected] Sidetrack Bar & Grill Jessica French Managing Partner [email protected] Ansara Restaurant Group - Red Robin franchiseeVictor Ansara President / CEO [email protected] JK&T Wings - Buffalo Wild Wings franchisee Jean Lanfear VP Human Resources [email protected] CDKI Dining Group Peter Krupp Managing Partner [email protected] Spartan Water and Coffee Kelley Pierce President [email protected] University Club of MSU Karen GrannemannCEO & General Manager [email protected] Ozone's Brewhouse - Lansing Marc Wolbert Director of Food Operations [email protected] Gordon Food Services Alisha Cieslak Chief Legal & Risk Officer [email protected] The Inn at St Johns - Detroit Paul Wegert Managing Director [email protected] Zehnder's - Frankenmuth Bill Parlberg President [email protected] Participants

Group 3 Institution Name Position Email LEO Evan Anderson Chief Strategist [email protected] MiOSHA Bart Pickelman Director [email protected] LARA Adam Sandoval [email protected] MLCC Kerry Krone Business Manager [email protected] Michigan Spirits Association Sam Adwish President [email protected] DowntownGR Andy Guy COO [email protected] Southwest Michigan First Brooke Corbin Public Policy Director [email protected] UAW Tina Sarazin [email protected] House of Reps Representative - Sabo [email protected] Senate Stephanie Chang Senator - Chang [email protected] Senate Ellen Heinitz Senator - Chang [email protected] Karoub Shelly Stahl Partner [email protected] Grand Traverse Metro Fire Stacey Bird Human Resources [email protected] BarFly Ventures (HopCat) Ellen Winterburn VP Human Resources [email protected] Dzenowagis Group Victor Dzenowagis Owner [email protected] Hofbrau Steakhouse Brian McAllister Owner [email protected] Mission Restaurant Group Greg Lobdell Owner [email protected] Boyne Mountain Michael DoumanianVP Food and Beverage [email protected] Yankee Rebel & Horns Bar Patti Ann Mowska Owner [email protected] Heirloom Hospitality Group Jeremy Sasson CEO [email protected] Shanty Creek Lynn Blanchard Director Food and Beverage [email protected] Equity Vest - Rick's Tom Bramson Owner [email protected] Art's Tavern - Glen Arbor Bonnie Nescot Owner [email protected] Bavarian Inn - Frankenmuth Amy Zehnder-GrossiGeneral Manager [email protected] Tharp Group - Grand Trunk Timothy Tharp Owner [email protected] Boyne Mountain Brad Keen SVP Food and Beverage [email protected] Greektown Casino Drew Lovell Director Food and Beverage [email protected] Airport Concessionaires Tanya Allen Partner / Vice President [email protected] Chik-fil-A franchisee Nick Biggee Owner / Operator [email protected] Halo Burger - Genessee David Walters CEO [email protected] Halo Burger - Genessee Rob Kulza COO [email protected] Participants

Group 4 Institution Name Position Email LEO Evan Anderson Chief Strategist [email protected] MiOSHA Bart Pickelman Director [email protected] Outback Steakhouse Jennifer Szwec Joint Venture Partner [email protected] Pine Knob Shawn Sprecksell Chef [email protected] Sysco Ted Behen President [email protected] Snowsports Industry Association Mickey MacWilliamsPresident / Executive Director [email protected] Aubree's Andrew French President [email protected] LARA Courtney Adams [email protected] Acuitas Sarah Hubbard Acuitas LLC [email protected] Halo Burger - Genessee Rob Kulza COO [email protected] Ilitch Holdings Mike McLauchlan VP Government Relations [email protected] Paint Creek GC - Lake Orion Steve Rochon General Manager [email protected] House of Reps Representative - Clemente [email protected] House of Reps Mari Manoogian Representative - Manoogian [email protected] House of Reps Blake Goodman Representative - Manoogian [email protected] Stafford's Hospitality - Northern MI Brian Ewbank Owner [email protected] City of Canton William Hayes Emergency Management Coordinator [email protected] First Street Holdings - Menominee Timothy Murray Managing Owner [email protected] Avenue Café - Lansing Loren Pudvay Manager [email protected] Silo Events Samantha Christman-AilesExecutive Manager [email protected] Coast236 - Saugatuck Elizabeth Estes Owner [email protected] DEGC Drew Lucco Motor City Match Program Manager [email protected]