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Dining Services General Administration Plan

JacksRBack Plan for University Dining Services General Operations/Aramark - Fall 2020

OPERATIONAL OVERVIEW

Dining Services is a Student Affairs unit (provided through a contracted third party, Aramark) and will be adhering the general University guidelines for safe operation in a pandemic environment. These guidelines align with guidance from the Centers for Disease Control and Prevention (CDC) and the South Dakota Department of Health (SD-DOH). Key concepts to mitigate against the spread of COVID-19, which will be observed throughout all dining sites including, but are not limited to: Individuals are required to follow the current University and SDBOR face covering protocols; individuals will practice social distancing of not less than 6 feet; frequent hand-washing and use of hand sanitizers; proper cough and sneeze etiquette; and self-monitoring for common COVID-19 symptoms. Persons experiencing COVID symptoms should not enter SDSU dining facilities. Signage indicating these guidelines will be posted throughout SDSU dining facilities and referenced frequently in the plan detail to follow.

This plan is also grounded in the SDSU Guiding Principles for Return to Campus. Plans for each individual retail site and the concessions and catering operations will be presented individually.

The plan outlined below is further contingent upon contractual agreements, number of meal plans sold, hours of operation, national brand(s) guidance, sourcing and vendor restraints and budget constraints.

CORE DEPARTMENT FUNCTIONS

  • Food Service Administration
  • Operate Residential Dining Facility—Larson Commons
  • Operate Retail Dining Locations (including coffee shops and convenience retailing)
  • Catering and Event Services
  • Concessions at Collegiate Athletic Events

OPERATIONAL CHANGE SUMMARY

Each of the policies, procedures or practices listed below have been altered to be responsive to operating a food service system in a pandemic environment. Although these factors are detailed throughout this document and the individual site plans, this summary provides a useful roster of “what’s different.” Development of these modified practices has been done to align with published guidance from the Centers for Disease Control and Prevention (CDC), the South Dakota Department of Health (SD-DOH), national franchise requirements and Aramark guidelines.

  1. Staff will be required to complete a symptom screening and temperature check prior to each shift.
  2. Individuals are required to follow the current University and SDBOR face covering protocols.
  3. Line queuing procedures will be marked with stanchions to show routing with social distance decals on the floor.
  4. Self-serve salad bars, buffets, fountain drinks and condiment areas will be replaced with prepackaged items.
  5. Grubhub mobile ordering app use will be encouraged to bypass ordering and payment lines.
  6. The X-Treme Pita site will serve as pickup location for all Grubhub orders for Panda and Chick-Fil-A, to reduce size of lines.
  7. Seating will be reduced in all areas to 50% of previous capacity.
  8. Additional dining seating will be set up in the Volstorff Ballroom and throughout the University Student Union.
  9. A new Grab-n-Go coffee, sandwich and pastry location will be added inside the west main entry of the union.
  10. Einstein’s/Caribou traffic pattern will enter from southwest exterior and exit by Weary Wil’s there will be no direct entry to the union from the Einstein’s site.
  11. Weary Wil’s entry will be by the north interior entrance and exit to the south.
  12. Menus will be compressed to enhance speed of service.
  13. Increased cleaning with CDC-approved, COVID-19 mitigating cleaning supplies (e.g. J-512 Sanitizer and Oxivir Tb Wipes).
  14. Plexiglas barriers at all points of sale and customer service sites.
  15. Cleaned and uncleaned tables will be indicated by green and red coasters that staff will use to indicate a sanitized table (green), or a table that is awaiting cleaning (red).
  16. Reduce service sites in the Market retail area to preserve socially distanced traffic patterns (e.g. Grille Works, Papa John's and the Bindle will remain open).

HUMAN RESOURCE PLAN

  • Aramark Staffing and Hiring Plan
    • Create call-back schedule for all employees, including management and administration team
    • Identify staffing needs and address availability of full-time and student employees; modifying operational services dependent on current staffing and CDC guidelines
    • Identify positions that could continue to telecommute
    • Redeploy employees to assist in communicating our message to guests and visitors
  • Aramark Employee Training Needs
    • Employee Training: COVID-19 related, food safety, occupational safety
    • Employee Regulations: i.e., masks, temperature checks

CORE FUNCTIONS PLAN

Administrative Offices

  • Follow all CDC, SDSU and Aramark guidelines. These specifics are outlined in the detailed site plans.
  • Allow adequate physical space between each workspace—USU 058 and USU 073.
  • Allow flexible work hours, such as staggered shifts, to enable administration staff to work around competing schedules (dependent on what child care is available, eldercare, etc.). 
  • Install a physical barrier, such as Plexiglas, in catering 058 and main office 073 front desks.
  • Optimize our virtual meal plan selling and informational platform.
  • The parameters on in-person appointments regarding meal plan and dietary questions and all employee relations information, including hiring initiatives will be as follows. Individuals will call the main office line at 605-697-2550 and ask to make an appointment. There will be instruction on the doors as well as in email communications, communication at the time clocks, and on our social media platforms. Limit the person to person meetings and offer Zoom and Teams meetings.

Communications Plan

  • Posters with instructions to office visitors
  • Email Aramark employees on new process for scheduling appointments
  • Collaborate with SDSU Marketing to include food service messaging on university platforms, weekly. To include; operational updates, student engagement activities, etc.

Operate Residential Dining Facility – Larson Commons (See Appendix G)

  • Follow CDC guidance for food service establishments and/or retail food store and follow Aramark residential dining standard operating procedures (SOP) for COVID-19. Specifics are detailed in the JacksRBack individual site plans.
  • Limit seating area capacity of guests according to no more than 50% of each site’s current capacity. See site-specific plans.
  • Install a protective shield/physical barrier, such as Plexiglas, at cashier or point-of-sale stand.
  • Install visual floor markers and where practical, use physical barriers to space guests while in line.                      
  • Guests will utilize cashless or contactless payment, when applicable, for board swipes and meal plan flex usage.             
  • Suspend all self-serve stations – Including the salad bar, deli, soft-serve ice cream and breakfast cereal.
  • Utilize disposable serviceware at all stations (Including dishes, flatware and drinkware).             
  • All condiments will be available at guest request – bulk condiment containers will be discontinued.
  • Self-serve bulk beverages will be available with use of single serve cup.             
  • Guests will be encouraged to “carry-out” vs. “dine-in” – allowing guests to utilize to-go containers; limit amount of time spent in dining area as needed.
  • All prepared food will be served via dining services employee at the station.
  • Provide a menu mix that will limit guest lines, such as limiting made-to-order options.               
  • Provide guests/seating areas with disposable sanitizer wipes and signage to encourage guests to clean their table and seating prior to departure will be in place.      

Communications Plan

  • Optimize online menu format (www.SDSUdining.com) to encourage guests to make menu choices prior to entering the dining location. 
  • Continuous messaging regarding response and receive feedback from customers through University Food Service Advisory Committee meetings.
  • Procure and place appropriate food safety and COVID-19 customer-facing postings, aligning with University and Aramark standard operating procedures.
  • Utilize all social media platforms to inform students, faculty and staff of any operational updates to include hours of service, menu changes and student engagement activities.
  • Collaborate with SDSU Marketing to include food service messaging on university platforms, weekly. To include; operational updates, student engagement activities, etc.

Operate Retail Dining Locations (including coffee shops and convenience retail stores) (See Appendix for Site Specific Plans)

  • Follow CDC guidance for food service establishments and/or retail food store(s). See site-specific plans.
  • Follow Aramark retail dining standard operating procedures  for COVID-19.
  • Restaurant/location closures are as follow: True balance, the pasta station and the soup and salads will close in the Market. We will be modifying hours of service to allow for seating and social distancing. There will be an Einstein’s drip coffee and a Grab-n-Go station at the UM desk in the union. Hours and scope of service are outlined in site specific plans. 
  • Identify opportunities and challenges with Grubhub services.
  • Limit seating area capacity – based on building square footage – and post capacity requirements at each dining location.
  • Work collaboratively with union staff to identify alternative dining spaces, such as the VBR.
  • Install protective shield/physical barrier, such as Plexiglas, at cashier or point-of-sale stand within each retail location.
  • Install visual floor markers and where practical, use physical barriers to space guests while in line. See site-specific plans.
    • Establish a customer queue and waiting zone for customers at each retail location.
    • Determine optimal traffic flow and use floor decals or stanchions to demonstrate desired flow.
  • Discontinue guest use of reusable mugs and water bottles.        
  • All condiments will be available at guest request – bulk condiment containers will be discontinued.
  • Self-serve bulk beverages will be available with use of single serve cup.             
  • Guests will be encouraged to “carry-out” vs. “dine-in.”
  • All prepared food will be served via dining services employee.
  • Limit made-to-order stations offerings within The Market—increase Grab-n-Go options.          
  • Provide guests/seating areas with disposable sanitizer wipes, provided by SDSU Facilities and Services.
  • Increased outdoor seating around residence halls and campus green space.

Communications Plan

  • Optimize online menu format (www.SDSUdining.com) to encourage guests to make menu choices prior to entering the dining location. 
  • Procure and place appropriate food safety and COVID-19 customer facing postings, aligning with University and Aramark standard operating procedures (SOP).
  • Utilize all social media platforms to inform students, faculty and staff of any operational updates to include hours of service, menu changes and student engagement activities.
  • Collaborate with SDSU Marketing to include foodservice messaging on university platforms, weekly. To include; operational updates, student engagement activities, etc.

On-Campus Catering Events (See Appendix K)

  • Follow all CDC, SDSU and Aramark guidelines. These details are outlined in the detailed site plans.
  • Follow Aramark catering/event standard operating procedures for COVID-19. See site-specific plans.
  • Convert all print materials such as catering menus to a digital format.
  • Conduct catering sales meetings pre-event meetings via telecommunication, whenever possible.

Communications Plan

  • Update www.sdsucatering.catertrax.com website to include updated protocols and procedures.
  • Train staff regarding updated event procedures (i.e., McCrory Gardens, Dana J. Dykhouse Stadium, Oscar Larson Performing Arts Center).
  • Email communication to frequent catering customers including, on-campus staff, student organizations and on-campus event coordinators.

Concessions at Athletic Events(See Appendix J)

  • Follow CDC guidance for events and mass gatherings.
  • Follow Aramark concession events standard operating procedures for COVID-19. See site specific plans.
  • Adhere to NCAA guiding principles as they are articulated.
  • More details will be added following University Event protocol release.

Communications Plan

  • Utilize all social media platforms to inform students, faculty and staff of any operational updates to include hours of service and menu changes.

Appendix A: Vendor-Required Policies

Vendor-Required Temperature and Health Screening Policy Overview

Vendor-Required Facial Covering Policy Overview                    

Chemical Product and Manufacturer Information

NOTE: Yellow highlighted items indicate products recently added to cleaning protocols, and are CDC approved. Safety sheets are maintained in Aramark offices.

Aerosol Contact Insecticide

     Ecolab

Insecticide - No Food Contact Surfaces

Ecoshine

Ecolab

Metal Polish

Grease Express Fryer Cleaner

Ecolab

Degreaser

Glance HC1 Glass and Multi-surface Cleaner

Diversey

Multi-Surface Glass Cleaner

J-512 Sanitizer

Diversey

Sanitizer – Food Contact Surfaces

Ice No-Mor

EC Grow

Sidewalk De-Icer

Kool Klene

Ecolab

Cleaning Product

Disinfecting Wipes

Lysol

Surface Disinfectant

Disinfecting Spray

Lysol

Surface Disinfectant

Oxivir Tb Wipes

Diversey

Disinfectant Wipes

Pathways Drain Treatment

Ecolab

Drain Cleaner

Prominence Heavy Duty Floor Cleaner

Diversey

Floor Cleaner

Purell Advanced Instant Hand Sanitizer

GoJo

Personal Care Hand Sanitizer

Scotch Brite Quick Clean Griddle Liquid

3M

Grill Cleaner

Soft Care Defend Foam

Diversey

Personal Care Hand Soap

Suma Break Up SC Heavy Duty Foaming Grease Release Cleaner

Diversey

Heavy Duty Cleaner/Degreaser

Suma Calc D5 Descaler

Diversey

Warewashing - Descaler

Suma Dip K1 Liquid Pre-Soak

Diversey

Warewashing - Pre-Soak

Suma Diverpak TM/MC

Diversey

Dishmachine Encapsulated Detergent

Suma Foam Free Oven Cleaner and Degreaser

Diversey

Oven Cleaner

Suma Light Dishwashing Detergent

Diversey

Dishmachine Encapsulated Detergent

Suma Select Rinse Aid

Diversey

Dishmachine Encapsulated Rinse Aid

Suma Star Handwashing Detergent

Diversey

Hand Dishwash Detergent

Tri-Star Laundry Detergent

Ecolab

Laundry Detergent


Appendix B:Weary Wil’s and Einstein Bros. Bagels COVID-19 Operation Plan

Target Reopening: Thursday, August 13 EBB

Saturday, August 15 WW

Planned Audience: Students, Faculty, Staff and General public

Staffing and Safety Protocols

  • As a third-party vendor, we will follow current CDC, SD DOH and vendor-specific food prep and service guidelines. We are committed to preparing the campus dining locations for a successful re-open amid all possible scenarios outlined in the SDSU COVID-19 protocols: COVID-19 Status. Modifications to the scope of services set forth in the COVID-19 agreement between Aramark and SDSU will require no less than 48 hours to go into effect.
  • One (1) salaried manager, two (2) full-time assistant managers and twenty-five (25) part-time and student employees, on-site with operational support from Aramark central staff (4). 
  • As we phase our re-open plan; work schedules and breaks in both the retail and production areas will be staggered to hold the number of persons in these spaces to a minimum.
  • Current guidelines for food prep and service include:
    • Following CDC guidance, Aramark is conducting health screenings to identify individuals that may be infected with COVID-19 to protect our employees, our clients and the public. Hourly and salaried non-exempt non-union associates will be required to answer a Health Screening question as they clock in for a scheduled shift. The associate is required to select either; “No to all questions” or “Yes to 1 or more”. Currently required by Aramark, employees with a temperature of 100.4 or higher or have answered “Yes to 1 or more” of the health screening questions will be sent home, asked to contact their health care provider and follow health care providers guidance about returning to work.  (Brief policy overview at end of this document. Full text of Aramark policy on file in VPSA office.)
    • Access to PPE – including facial coverings, required during all front-of-house activities and any situation where six-foot social distancing is not possible. (Required and provided by Aramark Brief policy overview at end of this document. Full text Aramark policy on file in VPSA office.)
  • Aramark employees will return in segments, based on location opening dates, and will be required to attend a re-open orientation session.
  • Location manager and both asst. managers will be on-site beginning the week of July 13
  • Provide Plexiglas barrier in front of point-of-sale area – SDSU Facilities and Services installed week of X.
  • Service counter width will also create a six-foot barrier, in addition standard floor decaling to create visual spacing for proper intervals.

Cleaning

  • Aramark full-time employees will clean and disinfect high-touch surfaces (e.g., door handles, cash registers, tables and chairs) frequently. Full-time employees will also maintain back-of-house facilities, including employee restrooms, following current CDC, SD DOH and vendor-specific food prep and service guidelines. 
  • SDSU Union custodial staff will clean public restrooms. Support provided by SDSU Facilities and Services.
  • Aramark employees will adhere to warewashing and handling protocols i.e. Testing chemical concentrations (i.e. quaternary sanitizer) at least twice a day, washing hands and wearing gloves before handling clean equipment and serviceware and ensure the dishmachines reach a minimum temperature of 160 degrees combined with the proper detergent and sanitizer. A full roster of cleaning products appears at the end of this plan.

Hours of Service

  • Current (Yellow to Orange) COVID-19 Status: Phased re-open plan includes modified hours of service. Hours of service are indicated in the table below, based on the current COVID-19 status; modifications to the scope of services set forth in the COVID-19 agreement will require no less than 48 hours to go into effect. The Weary Wil’s dining room will be open for additional seating throughout the day and kitchen will be open during evening hours only. EBB will close in mid-afternoon and be used for additional Union seating. 
 

Monday - Thursday

Friday

Saturday

Sunday

EBB

7:00am - 3:00pm

7:00am - 3:00pm

10:00am - 2:00pm

10:00am - 2:00pm

Weary Wil's

5:00pm - 9:30pm

5:00pm - 9:00pm

5:00pm - 9:00pm

5:00pm - 9:30pm

EBB Kiosk

(UM Desk)

9:00am – 2:00pm

9:00am – 2:00pm

Closed

Closed

  • Online Instruction: Re-open plan includes modified hours of service. Hours of service are indicated in the table below if all classroom instruction is moved to an online format; modifications to the scope of services set forth in the COVID-19 agreement will require no less than 48 hours to go into effect.
 

Monday - Thursday

Friday

Saturday

Sunday

EBB

Closed

Closed

Closed

Closed

Weary Wil's

Closed

Closed

Closed

Closed

EBB Kiosk

(UM Desk)

Closed

Closed

Closed

Closed

Entrance/Exit Procedures

  • Dedicated entrance and exit doors – will be indicated by signage on each door. Enter through the Union South door and exit the west door by ice cream. EBB guests will not be permitted entry into the Union proper by interior doors. This traffic management allows seating in the market area to not be impacted by customer flow to the EBB. 

Dining and Front-of-House Area

  • Vendor will be responsible for any food service-related process; adhering to proper protocol and guidelines. It will be the responsibility of the facility to adhere to social distancing guideline expectations and communicate and adhere to any adjusted occupancy rates of the location space. During the above outlined hours of operations, based on the current COVID-19 status, Aramark employees will be responsible for the safe delivery, service and clean-up of food and beverage items. 
  • The Union will manage seating capacity to allow for social distancing.
  • Student Life Building Services staff will install floor decals and stanchions to demonstrate desired customer flow agreed up by Aramark and SDSU – to ensure individuals remain at least 6 ft. apart.
  • Increase frequency and visibility of dining room surface cleaning: Each location will have dedicated employees focused on front-of-house dining areas; made up of two (2) employees per dining space in the Union – operating during the hours of service, listed below. Tables will be cleaned/sanitized after every guest. These employees will also empty trash receptacles in dining space. Trash receptacles outside of dining room (i.e. Union Main Street) will be emptied by Student Life Building Services staff.

National Brand standards

  • Adapt to any National Brand standards and limited menus as we phase to full service.

EBB Kiosk – located at the repurposed UM desk: will be temporary while phasing to normal.

  • Open Monday – Friday: 9 a.m. – 2 p.m.
  • Products available: drip coffee, bottles beverages and EBB grab and go menu items.
  • Will close if we are moved to on-line classes.

Signage

  • Post all signage in highly visible locations that promote protective measures and describe how to stop the spread of germs – including hand washing and facial covering information
  • Utilize floor decals, provided by SDSU F&S and EBB brand location signage.
  • Exterior signage will prohibit entry if displaying symptoms such as fever, cough, etc.
  • Table coasters indicating whether a table has been used and needs cleaning: guests will be encouraged flip the coaster to “red” indicating the table has been used and needs to be cleaned and sanitized. Once an Aramark employee cleans and sanitizing that table, the coaster will be turned to “green.” SDSU BluePrint will produce coasters for all dining locations.

Guidelines and Rules

  • Follow CDC, SD DOH and food prep and service guidance for retail food service establishments and/or retail food store(s): CDC Guidelines: Foodservice Operations
  • Encourage guests to utilize Grubhub services to limit the amount of time spent in the establishment
  • Guests will be encouraged to “carry-out” vs. “dine-in”
  • Guests will be encouraged to utilize cashless or contactless payment options, when applicable               
  • Utilize all disposable serviceware
  • Discontinue guest use of personal reusable mugs and water bottles – per EBB licensee requirement
  • Discontinue all active sampling – per EBB licensee requirement
  • All condiments will be available at guest request           

Appendix C: Union Coffee COVID-19 Operation Plan

Target Reopening: Monday, August 17 

Planned Audience: Students, Faculty, Staff and General public

Staffing and Safety Protocols

  • As a third-party vendor, we will follow current CDC, SD DOH and vendor-specific food prep and service guidelines. We are committed to preparing the campus dining locations for a successful re-open amid all possible scenarios outlined in the SDSU COVID-19 protocols: COVID-19 Status. Modifications to the scope of services set forth in the COVID-19 agreement between Aramark and SDSU will require no less than 48 hours to go into effect.
  • Two (2) full-time employees and six (6) student employees.
  • As we phase our re-open plan; work schedules and breaks in both the retail and production areas will be staggered to hold the number of persons in these spaces to a minimum.
  • Current guidelines for food prep and service include:
    • Following CDC guidance, Aramark is conducting health screenings to identify individuals that may be infected with COVID-19 to protect our employees, our clients and the public. Hourly and salaried non-exempt non-union associates will be required to answer a Health Screening question as they clock in for a scheduled shift. The associate is required to select either; “No to all questions” or “Yes to 1 or more.” Currently required by Aramark, employees with a temperature of 100.4 or higher or have answered “Yes to 1 or more” of the health screening questions will be sent home, asked to contact their health care provider and follow health care providers guidance about returning to work.  (Brief policy overview at end of this document. Full text of Aramark policy on file in VPSA office.)
    • Access to PPE – including facial coverings, required during all front-of-house activities and any situation where six-foot social distancing is not possible. (Required and provided by Aramark Brief policy overview at end of this document. Full text Aramark policy on file in VPSA office.)
  • Aramark employees will return in segments, based on location opening dates and will be required to attend a re-open orientation session.
  • Provide Plexiglas barrier in front of point-of-sale area –  SDSU Facilities and Services will install prior to opening date
  • Service counter width will also create a six-foot barrier, in addition standard floor decaling to create visual spacing for proper intervals.

Cleaning

  • Aramark full-time employees will clean and disinfect high-touch surfaces (e.g., door handles, cash registers, tables and chairs) frequently. Full-time employees will also maintain back-of-house facilities, including employee restrooms, following current CDC, SD DOH and vendor-specific food prep and service guidelines. 
  • Student Life Building Services  staff will clean public restrooms. Support provided by SDSU Facilities and Services.
  • Aramark employees will adhere to warewashing and handling protocols i.e. Testing chemical concentrations (i.e. quaternary sanitizer) at least twice a day, washing hands and wearing gloves before handling clean equipment and serviceware and ensure the dishmachines reach a minimum temperature of 160 degrees combined with the proper detergent and sanitizer. A full roster of cleaning products appears at the end of this plan.

Hours of Service

  • Current (Yellow to Orange) COVID-19 Status: Phased re-open plan includes modified hours of service. Hours of service are indicated in the table below, based on the current COVID-19 status; modifications to the scope of services set forth in the COVID-19 agreement will require no less than 48 hours to go into effect.

 

Monday - Thursday

Friday

Saturday

Sunday

Union Coffee

7:30 a.m. - 9:00 p.m.

7:30 a.m. - 7:00 p.m.

Closed

5:00 p.m. - 9:00 p.m.

  • Online Instruction: Re-open plan includes modified hours of service. Hours of service are indicated in the table below if all classroom instruction is moved to an online format; modifications to the scope of services set forth in the COVID-19 agreement will require no less than 48 hours to go into effect.

 

Monday - Thursday

Friday

Saturday

Sunday

Union Coffee

Closed

Closed

Closed

Closed

Entrance/Exit Procedures

  • N/A

Dining and Front-of-House Area

  • Vendor will be responsible for any food service-related process; adhering to proper protocol and guidelines. It will be the responsibility of the facility to adhere to social distancing guideline expectations and communicate and adhere to any adjusted occupancy rates of the location space. During the above outlined hours of operations, based on the current COVID-19 status, Aramark employees will be responsible for the safe delivery, service and clean-up of food and beverage items. 
  • The Union will manage seating capacity to allow for social distancing
  • Floor decals and stanchions will be used to demonstrate desired customer flow agreed up by Aramark and SDSU – to ensure individuals remain at least 6 ft. apart.
  • Increase frequency and visibility of dining room surface cleaning: Each location will have dedicated employees focused on front-of-house dining areas; made up of two (2) employees per dining space in the Union – operating during the hours of service, listed below. Tables will be cleaned/sanitized after every guest. These employees will also empty trash receptacles in dining space. Trash receptacles outside of dining room (i.e. Union Main Street) will be emptied by Union employees.

Signage

  • Post all signage in highly visible locations that promote protective measures and describe how to stop the spread of germs – including hand washing and facial covering information
  • Utilize floor decals, provided by SDSU F&S and Java City brand location signage.
  • Exterior signage will prohibit entry if displaying symptoms such as fever, cough, etc.

Guidelines and Rules

  • Follow latest CDC, SD DOH and food prep and service guidance for retail food service establishments and/or retail food store(s): CDC Guidelines: Foodservice Operations
  • Encourage guests to utilize Grubhub services to limit the amount of time spent in the establishment
  • Guests will be encouraged to “carry-out” vs. “dine-in”
  • Guests will be encouraged to utilize cashless or contactless payment options, when applicable   
  • Utilize disposable serviceware only (Including dishes, flatware and drinkware)   
  • Discontinue guest use of reusable mugs and water bottle
  • Discontinue Fly Boy donut service         
  • All condiments will be available at guest request           
  • Limit Grab-N-Go menu options in current COVID-19 status
  • Provide guests/seating areas with disposable sanitizer wipes, provided by SDSU

Appendix D: Southeast Dining Retail Locations COVID-19 Operation Plan

Target Reopening: Wednesday, August 12 - Panda Express

Wednesday, August 12 – Chick Fil-A

Extreme Pita will remain closed.

Planned Audience: Students, Faculty, Staff and General public

Staffing and Safety Protocols

  • As a third-party vendor, we will follow current CDC, SD DOH and vendor-specific food prep and service guidelines. We are committed to preparing the campus dining locations for a successful re-open amid all possible scenarios outlined in the SDSU COVID-19 protocols: COVID-19 Status. Modifications to the scope of services set forth in the COVID-19 agreement between Aramark and SDSU will require no less than 48 hours to go into effect.
  • One (1) salaried manager, three (3) full-time assistant managers and thirty-five (35) part-time and student employees, on-site with operational support from Aramark central staff (4). 
  • As we phase our re-open plan; work schedules and breaks in both the retail and production areas will be staggered to hold the number of persons in these spaces to a minimum.
  • Current guidelines for food prep and service include:
    • Following CDC guidance, Aramark is conducting health screenings to identify individuals that may be infected with COVID-19 to protect our employees, our clients and the public. Hourly and salaried non-exempt non-union associates will be required to answer a Health Screening question as they clock in for a scheduled shift. The associate is required to select either; “No to all questions” or “Yes to 1 or more”. Currently required by Aramark, employees with a temperature of 100.4 or higher or have answered “Yes to 1 or more” of the health screening questions will be sent home, asked to contact their health care provider and follow health care providers guidance about returning to work.  (Brief policy overview at end of this document. Full text of Aramark policy on file in VPSA office.)
    • Access to PPE – including facial coverings, required during all front-of-house activities and any situation where six-foot social distancing is not possible. (Required and provided by Aramark Brief policy overview at end of this document. Full text Aramark policy on file in VPSA office.)
  • Aramark employees will return in segments, based on location opening dates, and will be required to attend a re-open orientation session.
  • Location manager and all asst. managers will be on-site beginning the week of July 13
  • Provide (4) Plexiglas barrier in front of point-of-sale area – SDSU Facilities and Services installed prior to opening.
    • Chick Fil-A will provide (2) barriers/Panda Express POS/Grubhub location
  • Service counter width at both locations will also create a six-foot barrier, in addition standard floor decaling to create visual spacing for proper intervals.
  • Extreme Pita will be closed and repurposed for Grubhub order pick-up area

Cleaning

  • Aramark full-time employees will clean and disinfect high-touch surfaces (e.g., door handles, cash registers, tables and chairs) frequently. Full-time employees will also maintain back-of-house facilities, including employee restrooms, following current CDC, SD DOH and vendor-specific food prep and service guidelines. 
  • Student Life Building Services staff will clean public restrooms. Support also provided by Facilities and Services.
  • Aramark employees will adhere to warewashing and handling protocols i.e. Testing chemical concentrations (i.e. quaternary sanitizer) at least twice a day, washing hands and wearing gloves before handling clean equipment and serviceware and ensure the dishmachines reach a minimum temperature of 160 degrees combined with the proper detergent and sanitizer. A full roster of cleaning products appears at the end of this plan.

Hours of Service

  • Current (Yellow to Orange) COVID-19 Status: Phased re-open plan includes modified hours of service. Hours of service are indicated in the table below, based on the current COVID-19 status; modifications to the scope of services set forth in the COVID-19 agreement will require no less than 48 hours to go into effect.
 

Monday - Thursday

Friday

Saturday

Sunday

Chick Fil-A

11:00 a.m. - 8:00 p.m.

11:00 a.m. - 8:00 p.m.

11:00 a.m. - 8:00 p.m.

Closed

Extreme Pita

Closed

Closed

Closed

Closed

Panda Express

11:00 a.m. - 8:00 p.m.

11:00 a.m. - 8:00 p.m.

11:00 a.m. - 8:00 p.m.

11:00 a.m. - 8:00 p.m.

  • Online Instruction: Re-open plan includes modified hours of service. Hours of service are indicated in the table below if all classroom instruction is moved to an online format; modifications to the scope of services set forth in the COVID-19 agreement will require no less than 48 hours to go into effect.
 

Monday - Thursday

Friday

Saturday

Sunday

Chick Fil-A

Closed

Closed

Closed

Closed

Extreme Pita

Closed

Closed

Closed

Closed

Panda Express

Closed

Closed

Closed

Closed

Entrance/Exit Procedures

  • Dedicated entrance and exit doors – will be indicated by signage on each door. Stanchions and floor decals will lead the way to each pick-up and order station.

Dining and Front-of-House Area

  • Vendor will be responsible for any food service-related process; adhering to proper protocol and guidelines. It will be the responsibility of the facility to adhere to social distancing guideline expectations and communicate and adhere to any adjusted occupancy rates of the location space. During the above outlined hours of operations, based on the current COVID-19 status, Aramark employees will be responsible for the safe delivery, service and clean-up of food and beverage items.
  • The Union will manage seating capacity to allow for social distancing
  • SDSU Facility and Services will install floor decals and stanchions to demonstrate desired customer flow agreed up by Aramark and SDSU – to ensure individuals remain at least 6 ft. apart.
  • Increase frequency and visibility of dining room surface cleaning: Each location will have dedicated employees focused on front-of-house dining areas; made up of two (2) employees per dining space in the Union – operating during the hours of service, listed below. Tables will be cleaned/sanitized after every guest. These employees will also empty trash receptacles in dining space. Trash receptacles outside of dining room (i.e. Union Main Street) will be emptied by Union employees.

National Brand standards

  • Adapt to any National Brand standards and limited menus as we phase to full service.

Signage

  • Post all signage in highly visible locations that promote protective measures and describe how to stop the spread of germs – including hand washing and facial covering information
  • Utilize floor decals, provided by SDSU F&S and national brand location signage.
  • Exterior signage will prohibit entry if displaying symptoms such as fever, cough, etc.
  • Table coasters indicating whether a table has been used and needs cleaning: guests will be encouraged flip the coaster to “red” indicating the table has been used and needs to be cleaned and sanitized. Once an Aramark employee cleans and sanitizing that table, the coaster will be turned to “green.” SDSU BluePrint will produce coasters for all dining locations.

Guidelines and Rules

  • Follow latest CDC, SD DOH and food prep and service guidance for retail food service establishments and/or retail food store(s): CDC Guidelines: Foodservice Operations
  • Encourage guests to utilize Grubhub services to limit the amount of time spent in the facility
  • Guests will be encouraged to “carry-out” vs. “dine-in”
  • Compressed menu selections will be used to enhance speed of service
  • Fountain beverages will only be available in single use, non-refillable cups
  • Guests will be encouraged to utilize cashless or contactless payment options, when applicable               
  • Utilize all disposable serviceware
  • All condiments will be available at guest request           

Appendix E: Market Food Court COVID-19 Operation Plan

Target Reopening: Monday, August 17

Planned Audience: Students, Faculty and Staff

Staffing and Safety Protocols

  • As a third-party vendor, we will follow current CDC, SD DOH and vendor-specific food prep and service guidelines. We are committed to preparing the campus dining locations for a successful re-open amid all possible scenarios outlined in the SDSU COVID-19 protocols: COVID-19 Status. Modifications to the scope of services set forth in the COVID-19 agreement between Aramark and SDSU will require no less than 48 hours to go into effect.
  • One (1) salaried manager, ten (10) full-time employees and twenty four (24) part-time and student employees.
  • As we phase our re-open plan; work schedules and breaks in both the retail and production areas will be staggered to hold the number of persons in these spaces to a minimum.
  • Current guidelines for food prep and service include:
    • Following CDC guidance, Aramark is conducting health screenings to identify individuals that may be infected with COVID-19 to protect our employees, our clients and the public. Hourly and salaried non-exempt non-union associates will be required to answer a Health Screening question as they clock in for a scheduled shift. The associate is required to select either; “No to all questions” or “Yes to 1 or more.” Currently required by Aramark, employees with a temperature of 100.4 or higher or have answered “Yes to 1 or more” of the health screening questions will be sent home, asked to contact their health care provider and follow health care providers guidance about returning to work.  (Brief policy overview at end of this document. Full text of Aramark policy on file in VPSA office.)
    • Access to PPE – including facial coverings, required during all front-of-house activities and any situation where six-foot social distancing is not possible. (Required and provided by Aramark Brief policy overview at end of this document. Full text Aramark policy on file in VPSA office.)
  • Aramark employees will return in segments, based on location opening dates and will be required to attend a re-open orientation session.
  • Provide Plexiglas barrier in front of point-of-sale area – SDSU Facilities and Services installed prior to opening.
  • Service counter width will also create a six-foot barrier, in addition standard floor decaling to create visual spacing for proper intervals.

Cleaning

  • Aramark full-time employees will clean and disinfect high-touch surfaces (e.g., door handles, cash registers, tables and chairs) frequently. Full-time employees will also maintain back-of-house facilities, including employee restrooms, following current CDC, SD DOH and vendor-specific food prep and service guidelines. 
  • SDSU Union custodial staff will clean public restrooms. Support provided by SDSU Facilities and Services.
  • Aramark employees will adhere to warewashing and handling protocols i.e. Testing chemical concentrations (i.e. quaternary sanitizer) at least twice a day, washing hands and wearing gloves before handling clean equipment and serviceware and ensure the dishmachines reach a minimum temperature of 160 degrees combined with the proper detergent and sanitizer. A full roster of cleaning products appears at the end of this plan.

Hours of Service

  • Current (Yellow to Orange) COVID-19 Status: Phased re-open plan includes modified hours of service. Hours of service are indicated in the table below, based on the current COVID-19 status; modifications to the scope of services set forth in the COVID-19 agreement will require no less than 48 hours to go into effect. To create the space necessary for social distancing the True Balance, Pasta Station, and the self-served Soup and Salad bars will be closed. The Bindle will become a staff-served Soup and Salad and Deli Station.

 

Monday - Thursday

Friday

Saturday

Sunday

Grille Works

7:00 a.m. - 10:00 a.m.

10:45 a.m. - 2:00 p.m.

7:00 a.m. - 10:00 a.m.

10:45 a.m. - 2:00 p.m.

Closed

Closed

The Bindle: Soup/Salad/Deli

10:45 a.m. - 7:00 p.m.

10:45 a.m. - 2:00 p.m.

Closed

Closed

Papa Johns

10:45 a.m. - 7:00 p.m.

10:45 a.m. - 2:00 p.m.

Closed

Closed

These and Those

Closed

Closed

Closed

Closed

True Balance

Closed

Closed

Closed

Closed

Salad Bar & Soup

Closed

Closed

Closed

Closed

  • Online Instruction: Re-open plan includes modified hours of service. Hours of service are indicated in the table below if all classroom instruction is moved to an online format; modifications to the scope of services set forth in the COVID-19 agreement will require no less than 48 hours to go into effect. Based on the number of students on campus with meal plans.
  • 800 or less occupants living on campus: location will close
  • 800 or more occupants living on campus: hours of service are outlined in the table below.

 

Monday - Thursday

Friday

Saturday

Sunday

Grille Works

7:00 a.m. - 10:00 a.m.

10:45 a.m. - 2:00 p.m.

7:00 a.m. - 10:00 a.m.

10:45 a.m. - 2:00 p.m.

Closed

Closed

The Bindle: Soup/Salad/Deli

10:45 a.m. - 7:00 p.m.

10:45 a.m. - 2:00 p.m.

Closed

Closed

Papa Johns

10:45 a.m. - 7:00 p.m.

10:45 a.m. - 2:00 p.m.

Closed

Closed

These and Those

Closed

Closed

Closed

Closed

True Balance

Closed

Closed

Closed

Closed

Salad Bar & Soup

Closed

Closed

Closed

Closed

Entrance/Exit Procedures

  • Dedicated entrance and exit doors – will be indicated by signage on each door. Entry through South entrance. Exit after paying at the point of sale stations on the west side.

Dining and Front-of-House Area

  • Vendor will be responsible for any food service-related process; adhering to proper protocol and guidelines. It will be the responsibility of the facility to adhere to social distancing guideline expectations and communicate and adhere to any adjusted occupancy rates of the location space. During the above outlined hours of operations, based on the current COVID-19 status, Aramark employees will be responsible for the safe delivery, service and clean-up of food and beverage items. 
  • The Union will manage seating capacity to allow for social distancing
  • The Student Life Building Services staff will install floor decals and stanchions to demonstrate desired customer flow agreed up by Aramark and SDSU – to ensure individuals remain at least 6 ft. apart.
  • Increase frequency and visibility of dining room surface cleaning: Each location will have dedicated employees focused on front-of-house dining areas; made up of two (2) employees per dining space in the Union – operating during the hours of service, listed below. Tables will be cleaned/sanitized after every guest. These employees will also empty trash receptacles in dining space. Trash receptacles outside of dining room (i.e. Union Main Street) will be emptied by Union employees.

Signage

  • Post all signage in highly visible locations that promote protective measures and describe how to stop the spread of germs – including hand washing and facial covering information
  • Utilize floor decals, and brand location signage.
  • Exterior signage will prohibit entry if displaying symptoms such as fever, cough, etc.
  • Table coasters indicating whether a table has been used and needs cleaning: guests will be encouraged flip the coaster to “red” indicating the table has been used and needs to be cleaned and sanitized. Once an Aramark employee cleans and sanitizing that table, the coaster will be turned to “green.” SDSU BluePrint will produce coasters for all dining locations.

Guidelines and Rules

  • Follow latest CDC, SD DOH and food prep and service guidance for retail food service establishments and/or retail food store(s): CDC Guidelines: Foodservice Operations
  • Encourage guests to utilize Grubhub services to limit the amount of time spent in the establishment
  • Guests will be encouraged to “carry-out” vs. “dine-in”
  • Guests will be encouraged to utilize cashless or contactless payment options, when applicable               
  • Utilize all disposable serviceware
  • Fountain pop will be single-service (no refills) and a cup will be provided at the food pick up stations.
  • Discontinue guest use of personal reusable mugs and water bottles
  • All condiments will be available at guest request           

Appendix F: Aramark Main Office: Room 073 COVID-19 Operation Plan

Target Reopening: Monday, July 13, 2020  

Planned Audience: Aramark Employees, Management, Students, Faculty, Staff and General public

Staffing and Safety Protocols

  • Four (4) full-time employees.
  • Current guidelines for food prep and service include:
    • Following CDC guidance, Aramark is conducting health screenings to identify individuals that may be infected with COVID-19 to protect our employees, our clients and the public. Hourly and salaried non-exempt non-union associates will be required to answer a Health Screening question as they clock in for a scheduled shift. The associate is required to select either; “No to all questions” or “Yes to 1 or more.” Currently required by Aramark, employees with a temperature of 100.4 or higher or have answered “Yes to 1 or more” of the health screening questions will be sent home, asked to contact their health care provider and follow health care providers guidance about returning to work.  (Brief policy overview at end of this document. Full text of Aramark policy on file in VPSA office.)
    • Access to PPE – including facial coverings, required during all front-of-house activities and any situation where six-foot social distancing is not possible. (Required and provided by Aramark Brief policy overview at end of this document. Full text Aramark policy on file in VPSA office.)
  • Provide Plexiglas barrier in front of front desk area – SDSU Facilities and Services will install prior to opening date
  • Employees who office out of the Main Dining Office 073 will be positioned at their desk to maintain safe social distancing. Individuals are required to follow the current University and SDBOR face covering protocols.
  • If an office employee is asked to work at a dining location, they must follow the COVID-19 protocol put in place at the location and follow all guidelines while assisting at the location.

Cleaning

  • Office employees will clean and disinfect high-touch surfaces (e.g., door handles, counter space, pens, tables and chairs) frequently and between each visitor.
  • Hand sanitizer will be made available at front desk and by copy machine, in addition to any other shared areas in the office.
  • Copy machine/printers will have sanitation wipes available for proper sanitation between users. The employee who uses the equipment last, will be responsible for wiping it down for the next user.

Hours of Service

 

Monday - Thursday

Friday

Saturday

Sunday

Main Dining Office Rm73

8:30 a.m. - 4:30 p.m.

8:30 a.m. - 4:30 p.m.

Closed

Closed

Entrance/Exit Procedures

  • Main Dining Office walk-ins will be limited to gathering information (i.e. meal plan questions, accounting/billing questions). After this information is gathered, the guest will be encouraged to follow up with additional questions via phone or Zoom.
  • Main Office door will always remain closed. Signage will be placed on the door indicating guest limit (1) and SDSU Main Dining Office contact number in case a customer/employee is not able to wait for the next available time to enter the office.
  • Upon entry to the office, guests/employees must use the hand sanitizer station located outside the door. 
  • Individuals are required to follow the current University and SDBOR face covering protocols.
  • One guest/employee will be allowed in the Main Dining Office at a time.
  • Visual cues will be placed on the wall outside the office to indicate where guests/employees should sit to maintain proper social distancing while waiting to enter the office.
  • Trips in and out of the office should be limited to that of essential tasks and functions and paired with other tasks when able.
  • Staff should not visit other offices if possible. The use of email, phone, and Microsoft Teams is highly encouraged to perform business activities.
  • If an employee needs to leave the office for any reason, they will be encouraged to wear a mask while away from the office or when proper social distancing cannot be maintained.

Front-of-House Area

  • Main Dining employee’s workspaces must remain clean and be void of any shared objects. Staff will ensure they are following proper physical distancing and hygiene practices and will limit their exposure to other offices.
  • Candy dishes, magazines, newspapers, handouts and other shared common area items will be removed from Main Office.

Signage

  • Post all signage in highly visible locations that promote protective measures and describe how to stop the spread of germs – including hand washing and facial covering information.
  • Signage will be posted next to shared equipment to remind employees to sanitize between uses.
  • Exterior signage will prohibit entry if displaying symptoms such as fever, cough, etc.

Guidelines and Rules

  • Mail will be sorted by front desk associate and placed in designated mailboxes for managers to pick up during their designated office visit time.
  • Main Office will work with Marketing for hand-outs to give to guests/employees with contact information and website information. 
  • All handouts will be placed out of guest’s reach, and if handed out by the associate to a guest must remain in guest’s/employee’s possession or thrown away after handled by guest/employee. Front desk will also be cleared of any items on the top of the desk and office associate will ensure proper sanitation between visitors.
  • Aramark Location Managers needing to do business with the Main Office will be encouraged to use email, phone and Microsoft Teams as opposed to coming into the main office to get questions answered or gather information.
  • Managers will be assigned a specific time(s) each day/week to acquire items or drop off items that cannot be emailed to the Main Office. 
  • Office staff will be asked to remain vigilant in their practices to ensure the health and safety of everyone in the office. Protocols will be adjusted as needed.

Appendix G: Larson Commons COVID-19 Operation Plan

Target Reopening: Saturday, August 1: Athletic and University Groups

Saturday, August 15: Meal Plans Begin

Planned Audience: Students, Faculty and Staff

Staffing and Safety Protocols

  • As a third-party vendor, we will follow current CDC, SD DOH and vendor-specific food prep and service guidelines. We are committed to preparing the campus dining locations for a successful re-open amid all possible scenarios outlined in the SDSU COVID-19 protocols: COVID-19 Status. Modifications to the scope of services set forth in the COVID-19 agreement between Aramark and SDSU will require no less than 48 hours to go into effect.
  • Two (2) salaried managers, full-time and student employees.
  • As we phase our re-open plan; work schedules and breaks in both the retail and production areas will be staggered to hold the number of persons in these spaces to a minimum.
  • Current guidelines for food prep and service include:
    • Following CDC guidance, Aramark is conducting health screenings to identify individuals that may be infected with COVID-19 to protect our employees, our clients and the public. Hourly and salaried non-exempt non-union associates will be required to answer a Health Screening question as they clock in for a scheduled shift. The associate is required to select either; “No to all questions” or “Yes to 1 or more.” Currently required by Aramark, employees with a temperature of 100.4 or higher or have answered “Yes to 1 or more”  of the health screening questions will be sent home, asked to contact their health care provider and follow health care providers guidance about returning to work.  (Brief policy overview at end of this document. Full text of Aramark policy on file in VPSA office.)
    • Access to PPE – including facial coverings, required during all front-of-house activities and any situation where six-foot social distancing is not possible. (Required and provided by Aramark Brief policy overview at end of this document. Full text Aramark policy on file in VPSA office.)
  • Aramark employees will return in segments, based on location opening dates and will be required to attend a re-open orientation session.
  • Provide Plexiglas barrier in front of point-of-sale area – SDSU Facilities and Services installed prior to service.
  • Service counter width will also create a six-foot barrier, in addition standard floor decaling to create visual spacing for proper intervals. Sneeze guards will also provide additional barriers.

Cleaning

  • Aramark full-time employees will clean and disinfect high-touch surfaces (e.g., door handles, cash registers, tables and chairs) frequently. Full-time employees will also maintain back-of-house facilities, including employee restrooms, following current CDC, SD DOH and vendor-specific food prep and service guidelines. 
  • The Student Life Building Services team will clean restrooms adjacent to dining locations. Facilities personnel will also do a deep cleaning when the location is closed. Support will also be provided by Facilities and Services.
  • Aramark employees will adhere to warewashing and handling protocols i.e. Testing chemical concentrations (i.e. quaternary sanitizer) at least twice a day, washing hands and wearing gloves before handling clean equipment and serviceware and ensure the dishmachines reach a minimum temperature of 160 degrees combined with the proper detergent and sanitizer. A full roster of cleaning products appears at the end of this plan.

Hours of Service

  • Current (Yellow to Orange) COVID-19 Status: Phased re-open plan includes modified hours of service. Hours of service are indicated in the table below, based on the current COVID-19 status; modifications to the scope of services set forth in the COVID-19 agreement will require no less than 48 hours to go into effect.

 

Monday - Thursday

Friday

Saturday

Sunday

Larson Commons

7:30 a.m. - 2:00 p.m.

4:00 p.m. - 8:00 p.m.

7:30 a.m. - 2:00 p.m.

4:00 p.m. - 8:00 p.m.

9:30 a.m. - 12:30 p.m. 

5:00 p.m. - 8:00 p.m.

9:30 a.m. - 12:30 p.m.

5:00 p.m. - 8:00 p.m.

  • Online Instruction: Re-open plan includes modified hours of service. Hours of service are indicated in the table below if all classroom instruction is moved to an online format; modifications to the scope of services set forth in the COVID-19 agreement will require no less than 48 hours to go into effect.

 

Monday - Thursday

Friday

Saturday

Sunday

Larson Commons

7:30 a.m. - 2:00 p.m. 

4:00 p.m. - 8:00 p.m.

7:30 a.m. - 2:00 p.m. 

4:00 p.m. - 8:00 p.m.

9:30 a.m. - 12:30 p.m. 

5:00 p.m. - 8:00 p.m.

9:30am - 12:30pm

5:00 p.m. - 8:00 p.m.

Entrance/Exit Procedures

  • Dedicated entrance and exit doors – will be indicated by signage on each door. We will add the additional exit through the currently locked south side exit.

Dining and Front-of-House Area

  • Vendor will be responsible for any food service-related process; adhering to proper protocol and guidelines. It will be the responsibility of the facility to adhere to social distancing guideline expectations and communicate and adhere to any adjusted occupancy rates of the location space. During the above outlined hours of operations, based on the current COVID-19 status, Aramark employees will be responsible for the safe delivery, service and clean-up of food and beverage items.
  • Limit seating capacity to allow for social distancing – Student Life Building Services will ensure table spacing and ensure capacity requirements are met - per city and state guidelines for foodservice establishments.
  • A hand sanitation station will be set up for students to utilize.
  • Student Life Building Services will install floor decals and stanchions to demonstrate desired customer flow agreed up by Aramark and SDSU – to ensure individuals remain at least 6 ft. apart.
  • Plexiglas will be installed at POS. Sneeze guards will be used at barriers at all other locations of contact.
  • Menus and Stations will be modify to increase speed of service
    • Eliminate self service stations to mitigate contagion potential (e.g deli, desserts, cereal, waffle station and salad bar). Provide these options at stations served by employees.
    • Provide fresh produce/salad option in reusable pre-portioned containers at the salad bar site.
    • Fountain drinks will be single serve.
  • Increase frequency and visibility of dining room surface cleaning: Each location will have dedicated employees focused on front-of-house dining areas; made up of two (2) employees Tables will be cleaned/sanitized after every guest. These employees will also empty trash receptacles in dining space. Trash receptacles outside of dining room (i.e. Hallways) will be emptied by Student Life Building Services staff

Signage

  • Post all signage in highly visible locations that promote protective measures and describe how to stop the spread of germs – including hand washing and facial covering information
  • Utilize floor decals,
  • Exterior signage will prohibit entry if displaying symptoms such as fever, cough, etc.
  • Table coasters indicating whether a table has been used and needs cleaning: guests will be encouraged flip the coaster to “red” indicating the table has been used and needs to be cleaned and sanitized. Once an Aramark employee cleans and sanitizing that table, the coaster will be turned to “green.” SDSU BluePrint will produce coasters for all dining locations.

Guidelines and Rules

  • Follow latest CDC, SD DOH and food prep and service guidance for retail food service establishments and/or retail food store(s): CDC Guidelines: Foodservice Operations
  • Guests will be encouraged to “carry-out” vs. “dine-in”
  • Guests will be encouraged to utilize cashless or contactless payment options, when applicable   
  • Utilize all disposable serviceware
  • Discontinue guest use of personal reusable mugs and water bottles
  • All condiments will be available at guest request           
  • Provide guests/seating areas with hand sanitizer and disposable wipes, provided by SDSU Facilities and Service

Appendix H: Foodservice Administrative Offices COVID-19 Operation Plan

Target Reopening: Monday, July 13, 2020  

Planned Audience: Aramark Management and Employees

Staffing and Safety Protocols

  • 1-2 full-time employees per office (excluding catering office 058 and main office 073)
    • Following CDC guidance, Aramark is conducting health screenings to identify individuals that may be infected with COVID-19 to protect our employees, our clients and the public. Hourly and salaried non-exempt non-union associates will be required to answer a Health Screening question as they clock in for a scheduled shift. The associate is required to select either; “No to all questions” or “Yes to 1 or more.” Currently required by Aramark, employees with a temperature of 100.4 or higher or have answered “Yes to 1 or more”  of the health screening questions will be sent home, asked to contact their health care provider and follow health care providers guidance about returning to work.  (Brief policy overview at end of this document. Full text of Aramark policy on file in VPSA office.)
    • Access to PPE – including facial coverings, required during all front-of-house activities and any situation where six-foot social distancing is not possible. (Required and provided by Aramark Brief policy overview at end of this document. Full text Aramark policy on file in VPSA office.)
  • Employees who  occupy any foodservice offices will be positioned at their desk to maintain safe social distancing.
  • Individuals are required to follow the current University and SDBOR face covering protocols.
  • If an office employee is asked to work at a dining location, they must follow the COVID-19 protocol put in place at the location and follow all guidelines while assisting at the location.

Cleaning

  • Office employees will clean and disinfect high-touch surfaces (e.g., door handles, counter space, pens, tables and chairs) frequently and between each visitor.
  • Hand sanitizer will be made available at upon entry to the office for any employee, guest, or visitor.
  • Copy machine/printers will have sanitation wipes available for proper sanitation between users. The employee who uses the equipment last, will be responsible for wiping it down for the next user.

Hours of Service

 

Monday - Thursday

Friday

Saturday

Sunday

Aramark Administrative Offices

8:00 a.m. - 5:00 p.m.

8:00 a.m. - 5:00 p.m.

Closed

Closed

Entrance/Exit Procedures

  • Foodservice administration offices will be limited to use by Aramark employees for any administrative work, or for employee-manager meetings.
  • Office door will always remain closed. Signage will be placed on the door indicating guest limit (1) and employees, guests or visitors will be encouraged to wait or come back at a different time if unable to wait.
  • Upon entry to the office, guests/employees must use the hand sanitizer station located outside the door.
  • Individuals are required to follow the current University and SDBOR face covering protocols.
  • 1 Guest/Employee will be allowed in the office at a time.
  • Trips in and out of the office should be limited to that of essential tasks and functions and paired with other tasks when able.
  • Staff should not visit other offices, if possible. The use of email, phone and Microsoft Teams is highly encouraged to perform business activities.
  • If an employee needs to leave the office for any reason, they will be encouraged to wear a mask while away from the office or when proper social distancing cannot be maintained.

Front-of-House Area

  • Employee’s workspaces must remain clean and be void of any shared objects.  Staff will ensure they are following proper physical distancing and hygiene practices and will limit their exposure to other offices.
  • Candy dishes, magazines, newspapers, handouts and other shared common area items will be removed from the office.

Signage

  • Post all signage in highly visible locations that promote protective measures and describe how to stop the spread of germs – including hand washing and facial covering information.
  • Signage will be posted next to shared equipment to remind employees to sanitize between uses.
  • Exterior signage will prohibit entry if displaying symptoms such as fever, cough, etc.

Guidelines and Rules

  • Location managers will be encouraged to plan meetings with employees during low traffic times to limit the amount of guests in the office.
  • Location managers will clean and sanitize any high touch areas after meeting is complete (i.e. chairs, desk)
  • Employee-manager meetings should be limited to 30-minute increments.
  • Individuals are required to follow the current University and SDBOR face covering protocols.
  • Location managers will set a time for (1) employee at each location to enter the office to gather items needed for opening i.e. cash bags, spare change.
  • Office staff will be asked to remain vigilant in their practices to ensure the health and safety of everyone in the office. Protocols will be adjusted as needed.

Appendix I: Convenience Stores and Erbert and Gerbert’s COVID-19 Operation Plan

Target Reopening: C-Stores: Saturday, Aug 15

Larson Erbert and Gerbert's: Sunday, August 16

Hansen Erbert and Gerbert's: Monday, August 17

Planned Audience: Students, Faculty and Staff and general public

Staffing and Safety Protocols

  • As a third-party vendor, we will follow current CDC, SD DOH and vendor-specific food prep and service guidelines. We are committed to preparing the campus dining locations for a successful re-open amid all possible scenarios outlined in the SDSU COVID-19 protocols: COVID-19 Status. Modifications to the scope of services set forth in the COVID-19 agreement between Aramark and SDSU will require no less than 48 hours to go into effect.
  • One (1) salaried manager, four (4) full-time assistant managers, and twenty-five (25) part-time and student employees.
  • As we phase our re-open plan; work schedules and breaks in both the retail and production areas will be staggered to hold the number of persons in these spaces to a minimum.
  • Follow current CDC, SD DOH and food prep and service guidelines and adjust accordingly.
  • Current guidelines for food prep and service include:
    • Following CDC guidance, Aramark is conducting health screenings to identify individuals that may be infected with COVID-19 to protect our employees, our clients, and the public. Hourly and salaried non-exempt non-union associates will be required to answer a Health Screening question as they clock in for a scheduled shift. The associate is required to select either; “No to all questions” or “Yes to 1 or more.” Currently required by Aramark, employees with a temperature of 100.4 or higher or have answered “Yes to 1 or more”  of the health screening questions will be sent home, asked to contact their health care provider and follow health care providers guidance about returning to work.  (Brief policy overview at end of this document. Full text of Aramark policy on file in VPSA office.)
    • Access to PPE – including facial coverings, required during all front-of-house activities and any situation where six-foot social distancing is not possible. (Required and provided by Aramark Brief policy overview at end of this document. Full text Aramark policy on file in VPSA office.)
  • Aramark employees will return in segments, based on location opening dates and will be required to attend a re-open orientation session.
  • Location manager and assistant managers will be on-site beginning the week of July 13.
  • Provide Plexiglas barrier in front of point-of-sale areas – SDSU Facilities and Services installed prior to opening.
    • Larson C-Store POS/Larson E&G POS/Hansen C-Store POS/Hansen E&G POS
  • Service counter width will also create a six-foot barrier, in addition standard floor decaling to create visual spacing for proper intervals.

Cleaning

  • Aramark full-time employees will clean and disinfect high-touch surfaces (e.g., door handles, cash registers, tables and chairs) frequently. Full-time employees will also maintain back-of-house facilities, including employee restrooms, following current CDC, SD DOH and vendor-specific food prep and service guidelines. 
  •  The Student Life Building Service team will clean restrooms adjacent to dining locations. Facilities personnel will also do a deep cleaning when the location is closed. Support will also be provided by Facilities and Services team.
  • Aramark employees will adhere to warewashing and handling protocols i.e. Testing chemical concentrations (i.e. quaternary sanitizer) at least twice a day, washing hands and wearing gloves before handling clean equipment and serviceware and ensure the dishmachines reach a minimum temperature of 160 degrees combined with the proper detergent and sanitizer. A full roster of cleaning products appears at the end of this plan.

Hours of Service

  • Current (Yellow to Orange) COVID-19 Status: Phased re-open plan includes modified hours of service. Hours of service are indicated in the table below, based on the current COVID-19 status; modifications to the scope of services set forth in the COVID-19 agreement will require no less than 48 hours to go into effect.

 

Monday - Thursday

Friday

Saturday

Sunday

LC C-Store

10:00 a.m. - 10:00 p.m.

10:00 a.m. - 8:00 p.m.

11:00 a.m. - 8:00 p.m.

11:00 a.m. - 10:00 p.m.

LC E&G

11:00 a.m. - 7:00 p.m.

11:00 a.m. - 2:00 p.m.

Closed

4:00 p.m. - 7:00 p.m.

Hansen C-Store

7:30 a.m. - 7:00 p.m.

7:30 a.m. - 5:00 p.m.

11:00 a.m. - 5:00 p.m.

11:00 a.m. - 7:00 p.m.

Hansen E&G

7:30 a.m. - 7:00 p.m.

7:30 a.m. - 3:00 p.m.

Closed

Closed

  • Online Instruction: Re-open plan includes modified hours of service. Hours of service are indicated in the table below if all classroom instruction is moved to an online format; modifications to the scope of services set forth in the COVID-19 agreement will require no less than 48 hours to go into effect. Hansen Hall services will be adjusted based on number of occupants living on the West side of campus.

 

Monday - Thursday

Friday

Saturday

Sunday

LC C-Store

10:00 a.m. - 7:00 p.m.

10:00 a.m. - 5:00 p.m.

11:00 a.m. - 5:00 p.m.

11:00 a.m. - 7:00 p.m.

LC E&G

Closed

Closed

Closed

Closed

Hansen C-Store

9:00 a.m. - 7:00 p.m.

9:00 a.m. - 5:00 p.m.

11:00 a.m. - 5:00 p.m.

11:00 a.m. - 7:00 p.m.

Hansen E&G

Closed

Closed

Closed

Closed

Signage

  • Post all signage in highly visible locations that promote protective measures and describe how to stop the spread of germs – including hand washing and facial covering information
  • Utilize floor decals, provided by Facilities and Services and Erbert and Gerbert's brand.
  • Exterior signage will prohibit entry if displaying symptoms such as fever, cough, etc.

National Brand standards

  • Adapt to any National Brand standards and limited menus as we phase to full service.

Guidelines and Rules

  • Follow latest CDC, SD DOH and food prep and service guidance for retail food service establishments and/or retail food store(s): CDC Guidelines: Foodservice Operations
  • Encourage guests to utilize Grubhub services to limit the amount of time spent in the establishment
  • Guests will carry-out.
  • Guests will be encouraged to utilize cashless or contactless payment options, when applicable               
  • Utilize all disposable serviceware only.
  • Discontinue guest use of personal reusable mugs and water bottles and all active sampling – per franchise requirement
  • All condiments will be available at guest request
  • Fountain station will be allowed with single use cup provided by employees.

Appendix J: Concessions COVID-19 Operation Plan

RESERVED


Appendix K: Catering COVID-19 Operation Plan

RESERVED


Appendix L: Catering Sales Office Space Room 058 COVID-19 Operation Plan

Target Reopening: Monday, July 20, 2020  

Planned Audience: Students, Faculty, Staff and General public

Staffing and Safety Protocols

  • As a third-party vendor, we will follow current CDC, SD DOH and vendor-specific food prep and service guidelines. We are committed to preparing the campus dining locations for a successful re-open amid all possible scenarios and phases outlined in the SDSU COVID-19 protocols: COVID-19 Status. Modifications to the scope of services set forth in the COVID-19 agreement between Aramark and SDSU will require no less than 48 hours to go into effect.
  • Four (4) full-time employees.
    • Following CDC guidance, Aramark is conducting health screenings to identify  employees that may be infected with COVID-19 to protect our staff , our clients and the public. Hourly and salaried non-exempt non-union associates will be required to answer a Health Screening question as they clock in for a scheduled shift.  The associate is required to select either; “No to all questions” or “Yes to 1 or more.” Currently required by Aramark, employees with a temperature of 100.4 or higher or have answered “Yes to 1 or more”  of the health screening questions will be sent home, asked to contact their health care provider and follow health care providers guidance about returning to work. (Brief policy overview at end of this document. Full text of Aramark policy on file in VPSA office.)
    • Access to PPE – including facial coverings, required during all front-of-house activities and any situation where six-foot social distancing is not possible. (Required and provided by Aramark Brief policy overview at end of this document. Full text Aramark policy on file in VPSA office.)
  • Provide Plexiglas barrier in front of front desk area – SDSU Facilities and Services will install prior to August 15.
  • Employees who office out of the Catering Sales Office will be positioned at their desk to maintain safe social distancing.
  • Individuals are required to follow the current University and SDBOR face covering protocols.
  • If an office employee is asked to work at a dining location, they must follow the COVID-19 protocol put in place at the location and follow all guidelines while assisting at the location.

Cleaning

  • Office employees will clean and disinfect high-touch surfaces (e.g., door handles, counter space, pens, tables and chairs) frequently and between each visitor.
  • Hand sanitizer will be made available at catering sales desk, in addition to any other shared areas in the office.
  • Printer will have sanitation wipes available for proper sanitation between users.  The employee who uses the equipment last, will be responsible for wiping it down for the next user.

Hours of Service

 

Monday - Thursday

Friday

Saturday

Sunday

Catering Sales Office Rm 58

9:00 a.m. - 4:00 p.m.

9:00 a.m. - 4:00 p.m.

Closed

Closed

Entrance/Exit Procedures

  • Catering Sales Office walk-ins will be limited to gathering information (i.e. date of event, initial guest count, and allow catering associate to provide collateral directing to online menu). After this information is gathered, the guest will be encouraged to follow up with additional questions via phone, Zoom or with time allowed for SDSU catering office associate to obtain meeting space to allow proper social distancing or at event location (i.e. Great Hall at McCrory or Club 71).
  • Catering Office door will always remain closed. Signage will be placed on the door indicating guest limit (1) and include SDSU Catering phone number, email address and website in case a customer/employee is not able to wait for the next available time to enter the office.
  • Upon entry to the office, guests/employees must use the hand sanitizer station located outside the door.
  • Individuals are required to follow the current University and SDBOR face covering protocols.
  • One Guest and one employee will be allowed in the Catering Sales Office at a time.
  • Visual cues will be placed inside of the Catering Sales office indicating where the guest can stand or sit if chair is made available for meeting.
  • Catering Sales associate will clean and sanitize guest chair between each guest.
  • Trips in and out of the office should be limited to that of essential tasks and functions and paired with other tasks when able.
  • Staff should not visit other offices if possible. The use of email, phone and Microsoft Teams is highly encouraged to perform business activities.
  • If an employee needs to leave the office for any reason, they will be encouraged to wear a mask while away from the office or when proper social distancing cannot be maintained.

Front-of-House Area

  • Catering Sales employee’s workspaces must remain clean and be void of any shared objects. Staff will ensure they are following proper physical distancing and hygiene practices and will limit their exposure to other offices.
  • Candy dishes, magazines, newspapers, handouts and other shared common area items will be removed from Catering Sales Office.

Signage

  • Post all signage in highly visible locations that promote protective measures and describe how to stop the spread of germs – including hand washing and facial covering information.
  • Signage will be posted next to shared equipment to remind employees to sanitize between uses.
  • Exterior signage will prohibit entry if displaying symptoms such as fever, cough, etc.

Guidelines and Rules

  • All menus and limited time offers items will not be placed in guest’s reach, and if handed out by the associate to a guest must remain in guest’s possession or thrown away after handled by guest.
  • Catering Sales office will work with Marketing for hand-outs to give to guests/employees with contact information and website information. 
  • Catering Sales office associates will follow any PPE guidelines set forth by Aramark for employees.
  • Office staff will be asked to remain vigilant in their practices to ensure the health and safety of everyone in the office. Protocols will be adjusted as needed.
  • Cancellation of events due to COVID-19 restriction changes:
    • SDSU Catering Sales Associate will contact catering customer as soon as order is placed to ensure catering customer has received written approval from venue via the venue approval form.
    • Once confirmed form has been signed by venue, SDSU Catering Sales Associate will send cancellation policy form to the customer to be signed. Once cancellation policy has been signed, event can be confirmed.
    • SDSU Catering will require at least 24 hour notice that an event needs to be canceled due to a COVID-19 status change or additional charges will apply based on the prep work already done on any events subject to cancellation.

 


Appendix M: Starbucks COVID-19 Operation Plan*

*Modified on July 9, 2020.

Target Reopening: Monday, July 6

Planned Audience: General public, students, faculty and staff

Staffing and Safety Protocols

  • As a third-party vendor, we will follow current CDC, SD DOH and vendor-specific food prep and service guidelines. We are committed to preparing the campus dining locations for a successful re-open amid all possible scenarios outlined in the SDSU COVID-19 protocols: COVID-19 Status. Modifications to the scope of services set forth in the COVID-19 agreement between Aramark and SDSU will require no less than 48 hours to go into effect.
  • One (1) salaried manager, three (3) full-time employees and six (6) student employees, on-site with operational support from Aramark central staff (4). 
  • As we phase our re-open plan; work schedules and breaks in both the retail and production areas will be staggered to hold the number of persons in these spaces to a minimum.
  • Current guidelines for food prep and service include:
    • Following CDC guidance, Aramark is conducting health screenings to identify individuals that may be infected with COVID-19 to protect our employees, our clients and the public. Hourly and salaried non-exempt non-union associates will be required to answer a Health Screening question as they clock in for a scheduled shift. The associate is required to select either; “No to all questions” or “Yes to 1 or more.” Currently required by Aramark, employees with a temperature of 100.4 or higher or have answered “Yes to 1 or more” of the health screening questions will be sent home, asked to contact their health care provider and follow health care providers guidance about returning to work.  (Brief policy overview at end of this document. Full text of Aramark policy on file in VPSA office.)
    • Access to PPE – including facial coverings, required during all front-of-house activities and any situation where six-foot social distancing is not possible. (Required and provided by Aramark Brief policy overview at end of this document. Full text Aramark policy on file in VPSA office.)
  • Ensure all employees are fully trained and certified prior to re-opening date of July 6 – A Starbucks representative will be on-site 6/18 to complete a re-opening assessment to include training.
  • Provide Plexiglas barrier in front of point-of-sale area – SDSU Facilities and Services installed week of 6/17.
  • Service counter width will also create a six-foot barrier, in addition standard floor decaling to create visual spacing for proper intervals.

Cleaning

  • Employees will clean and disinfect high-touch surfaces (e.g., door handles, cash registers, tables and chairs) every 30 min, per Starbucks license requirement. Full-time employees will also maintain back-of-house facilities, following current CDC, SD DOH and food prep and service guidelines. A full roster of cleaning products appears at the end of this plan.
  • SDSU residential life custodial staff will clean restrooms. Facilities personnel will also do a deep cleaning when the location is closed each day. Support provided by SDSU Facilities and Services

Hours of Service

  • Current (Yellow to Orange) COVID-19 Status: Phased re-open plan includes modified hours of service. Hours of service are indicated in the table below, based on the current COVID-19 status; modifications to the scope of services set forth in the COVID-19 agreement will require no less than 48 hours to go into effect.

Monday – Sunday         8:00 a.m. – 4:00 p.m.                      Through Aug 16

Monday – Sunday         7:00 a.m. – 7:00 p.m.                      Beginning Aug 17

 

  • Online Instruction: Re-open plan includes modified hours of service. Hours of service are indicated in the table below if all classroom instruction is moved to an online format; modifications to the scope of services set forth in the COVID-19 agreement will require no less than 48 hours to go into effect.

Entrance/Exit Procedures

  • Dedicated entrance and exit doors – will be indicated by signage on each door.

Dining and Front-of-House Area

  • Vendor will be responsible for any food service-related process; adhering to proper protocol and guidelines. It will be the responsibility of the facility to adhere to social distancing guideline expectations and communicate and adhere to any adjusted occupancy rates of the location space. During the above outlined hours of operations, based on the current COVID-19 status, Aramark employees will be responsible for the safe delivery, service and clean-up of food and beverage items. 
  • Limit seating capacity to allow for social distancing.
  • Install floor decals and stanchions to demonstrate desired customer flow – to ensure individuals remain at least 6 ft. apart – F&S and Starbucks will provide preferred decals.

Signage

  • Post all signage in highly visible locations that promote protective measures and describe how to stop the spread of germs – including hand washing and facial covering information
  • Utilize floor decals, provided by SDSU F&S and Starbucks brand location signage.
  • Exterior signage will prohibit entry if displaying symptoms such as fever, cough, etc.

Guidelines and Rules

  • Follow CDC, SD DOH and food prep and service guidance for retail food service establishments and/or retail food store(s)
  • Encourage guests to utilize Grubhub services to limit the amount of time spent in the establishment
  • Guests will be encouraged to “carry-out” vs. “dine-in”
  • Guests will be encouraged to utilize cashless or contactless payment options, when applicable               
  • Utilize all disposable serviceware
  • Discontinue guest use of personal reusable mugs and water bottles – per Starbucks licensee requirement
  • Discontinue all active sampling – per Starbucks licensee requirement
  • All condiments will be available at guest request

Appendix N: Dairy Bar COVID-19 Operation Plan*

*Modified on July 9, 2020.

Target Reopening: Monday, June 15

Planned Audience: General public

Staffing and Safety Protocols

  • As a third-party vendor, we will follow current CDC, SD DOH and vendor-specific food prep and service guidelines. We are committed to preparing the campus dining locations for a successful re-open amid all possible scenarios outlined in the SDSU COVID-19 protocols: COVID-19 Status. Modifications to the scope of services set forth in the COVID-19 agreement between Aramark and SDSU will require no less than 48 hours to go into effect.
  • Two (2) full-time employees on-site with operational support from Aramark central staff (4). No student employees for the first month of re-opening.
  • As we phase our re-open plan; work schedules and breaks in both the retail and production areas will be staggered to hold the number of persons in these spaces to a minimum.
  • Current guidelines for food prep and service include:
    • Following CDC guidance, Aramark is conducting health screenings to identify individuals that may be infected with COVID-19 to protect our employees, our clients and the public. Hourly and salaried non-exempt non-union associates will be required to answer a Health Screening question as they clock in for a scheduled shift. The associate is required to select either; “No to all questions” or “Yes to 1 or more.” Currently required by Aramark, employees with a temperature of 100.4 or higher or have answered “Yes to 1 or more” of the health screening questions will be sent home, asked to contact their health care provider and follow health care providers guidance about returning to work.  (Brief policy overview at end of this document. Full text of Aramark policy on file in VPSA office.)
    • Access to PPE – including facial coverings, required during all front-of-house activities and any situation where six-foot social distancing is not possible. (Required and provided by Aramark Brief policy overview at end of this document. Full text Aramark policy on file in VPSA office.)
  • Ensure all employees are fully trained and certified prior to re-opening date of June 15.
  • Provide Plexiglas barrier in front of point-of-sale area –  SDSU Facilities and Services will install prior to opening date
  • Service counter width will also create a six-foot barrier, in addition standard floor decaling to create visual spacing for proper intervals.

Cleaning

  • Full-time employees will clean and disinfect high-touch surfaces (e.g., door handles, cash registers, tables and chairs) frequently. Full-time employees will also maintain back-of-house facilities, following current CDC, SD DOH and food prep and service guidelines. A full roster of cleaning products appears at the end of this plan
  • SDSU custodial staff clean restrooms. Facilities personnel will also do a deep cleaning when the location is closed each day. Support provided by SDSU Facilities and Services

Hours of Service

  • Current (Yellow to Orange) COVID-19 Status: Phased re-open plan includes modified hours of service. Hours of service are indicated in the table below, based on the current COVID-19 status; modifications to the scope of services set forth in the COVID-19 agreement will require no less than 48 hours to go into effect.*
    • Monday – Friday: 9 a.m. – 2 p.m. (Through Aug. 14)
    • Monday – Friday: 8:30 a.m. – 4 p.m. (Beginning Aug. 17)
    • Monday – Friday: 8:30 a.m. – 5:30 p.m. (Post COVID-19)

*We will evaluate hours of service on football game days, which is still to be determined.

Entrance/Exit Procedures

  • Dedicated entrance and exit doors – will be indicated by signage on each door.

Dining and Front-of-House Area

  • Limit seating capacity to allow for social distancing - Work with John, Vikram and Bryan and SDSU Facilities and Services to ensure table spacing and ensure capacity requirements are met - per city and state guidelines for foodservice establishments. Seating for 25 chairs will allow 50% occupancy.
  • Install floor decals and stanchions to demonstrate desired customer flow – to ensure individuals remain at least 6 ft. apart – F&S will provide preferred decals.

Tours and Groups

  • Tours and group visits to the Production areas will be suspended until further notice.
  • Groups that come for Retail ice cream will be limited to the inside space at the capacity of 10 at a time in line. Signage will be provided stating this.

Signage

  • Post all signage in highly visible locations that promote protective measures and describe how to stop the spread of germs – including hand washing and facial covering information
  • Utilize floor decals, provided by SDSU F&S and Java City brand location signage.
  • Exterior signage will prohibit entry if displaying symptoms such as fever, cough, etc.

Guidelines and Rules

  • Follow CDC, SD DOH and food prep and service guidance for retail food service establishments and/or retail food store(s)
  • Encourage guests to utilize Grubhub services to limit the amount of time spent in the establishment
  • Guests will be encouraged to “carry-out” vs. “dine-in”
  • Guests will be encouraged to utilize cashless or contactless payment options, when applicable   
  • Suspend all self-serve stations  
  • Utilize disposable serviceware only (Including dishes, flatware and drinkware)   
  • Discontinue guest use of reusable mugs and water bottles         
  • All condiments will be available at guest request – bulk condiment containers will be discontinued         
  • Limit Grab-N-Go menu options in 1stphase