Charro Steak
Menu: charrosteak.com

Union Public House 

Gentle Ben's Brewing

Illegal Pete's

Ten55 Brewing Company

HUB Restaurant & Ice Creamery

Bisbee Breakfast Club

Sushi Garden

Menu: sushigarden.com
Order: doordash.com
Phone: (520) 326-4700

Prep & Pastry Breakfast & Brunch

Order: 
seamless.com
doordash.com 
grubhub.com

Wildflower

Caruso's

AJ's Famous Hollywood Hot Dogs

Whataburger

Penca

Barrio Brewing

Reforma

Blanco Tacos + Tequila

Pappoule's

Pappoule's

Peter Piper Pizza

Mi Nidito

Divine Bovine

Barrio Bread

Frost

Hotel McCoy - Art, Coffee, Beer, Wine

Kingfisher

Johnny Gibson's Downtown Market

Culver's

The Coronet

The Maverick King of Clubs

Barrio Charro

Shamrock Foods

• Wellness/symptom checks, including temperature checks for all restaurant personnel, and when possible for vendors, contractors, third party delivery service workers, etc. as they arrive on premises and before opening of a restaurant.*
  
  
• Implement strict handwashing practices using soap and water for at least 20 seconds, especially after touching your face, nose, coughing, etc., going to the bathroom, and before eating or preparing food, and between servings.*
  
  
• Cloth masks and gloves and/or frequent hand-washing is required for all servers and restaurant personnel. Develop or follow handwashing policy for servers as it exists in the Pima County Food Code.*
  
  
• Mitigate anxiety by thoughtfully preparing employees to return to work. Increased communication is key.
  
  
• Provide ServSafe food handler training for your workers. They’re your front line; educating them protects them, you and your guests. Require all employees to complete new COVID-19 ServSave Certification. (It is free and only takes 10 mins.)
  
  
• The operator should identify signs of potential illness during a pre-work screening, following the business and Health Department guidelines for returning to work after illness. Additionally, follow CDC guidelines – tell the employee to self-isolate If COVID-like symptoms, 14 days from the onset of symptoms and be symptom-free for three days without medication.
  
  
• Consider assigning duties to vulnerable workers that minimize contact with customers and other employees.
  
  
• Limit crew members in bringing in personal belongings to limit touching of surfaces.
  
  
• Handshaking or personal contact should be forbidden by Crew Members.

•  Physical and/or electronic signage posting at the restaurant entrance of
  public health advisories prohibiting individuals who are symptomatic from
  entering the premises.*
  
  
• Clearly mark 6-foot spacing along entrances, hallways, restrooms andany
  other location within a restaurant where ques may form or patrons may
  congregate.*
  
  
•  Pima County Health Notice - Posting of the “STOP Please do not enter if you
  have COVID-19 symptoms” at the entrance of the facility.*
  
  
• Post signs reminding guests about social distancing. Thank them for their
  patience as you work to ensure their safety.
  
  
• Place signs in restroom hallway or entrance to remind guests of the
  suggested limit of one guest per restroom at a time unless accompanying a
  child or someone in need of additional assistance.
  
  
•  Ensure mandatory handwashing signs are visible in all restrooms. The
  current requirement is “employees must wash hands before returning to
  work” - consider changing signage to include all employees and patrons
  must wash hands...
  
  
• Update your restaurants website. Ensure your new hours are listed, whether
  you are offering delivery or takeout, and your
  
  
• Update your social media channels...and keep posting! Make sure you are
  advertising that on your social media platforms and engaging with your
  customers consistently.
  
  
• Add a note on your restaurant’s website about your sanitation and cleaning
  procedures.
  
  
• Ensure third-party sites that list your website are updated.

• Hand sanitizers available at or adjacent to entrances to the facility, restrooms and in employee work areas, or soap and running water readily accessible to staff and customers and marked locations.*
  
  
• Cold holding equipment is holding less than 41° F.*
  
  
• Hot holding equipment is holding greater than 141° F.*
  
  
• Use linens that have been washed at a temperature of at least 160° F.*
  
  
• Check all equipment, water supply, fire suppression and HVAC systems for proper working function to be compliant to all local, state and federal codes. Ensure HVAC filters are clean and changed often, at least every 30 days.
  
  
• Ensure crew sanitizes timeclock/clock in tablet before touching. Consider placing (Lysol/Clorox) wipes by timeclock.
  
  
• Wipe down/sanitize all items coming into the store, including mail, delivery boxes, inventory items, etc.

• Physical distancing of 6 feet minimum between tables. Bar top or counter
  seating is not allowed, unless each party is spaced approximately 6 feet
  apart.*
  
  
•  Clearly marked 6-foot spacing marks and/or signage along entrances,
  hallways, restrooms and any other location within a restaurant where
  queues may form or patrons may congregate.*
  
  
• Limit parties to no larger than 10 allowed per table.*
  
  
• Indoor occupancy limited to 50 percent unless meeting physical distancing
  standards allows a higher occupancy.*
  
  
• Where practical, especially in booth seating, physical barriers are
  acceptable.
  
  
• Seat guests in intervals or rotations to allow proper time and process to
  clean and sanitize all dining and seating surfaces before and after every
  guest visit.
  
  
• Consider continuing food delivery or curbside pickup. Establish procedures
  for touchless pickup (i.e. setting customer’s order on table for them to pick
  up, rather than handing order directly to them).
  
  
• When possible, exit should be separate from the entrance.
  
  
•  Determine ingress/egress to and from restrooms to establish paths that
  mitigate proximity for guests and staff.
  
  
•  Limit of one guest per restroom at a time, unless accompanying a child or
  someone in need of additional assistance.
  
  
• Extend premise outdoors onto vacant land, into vacant building space, in
  common areas, sidewalks or parking lots as allowed by a Pima County
  temporary extension of premise permit.

• Implement touchless payment methods if possible.*
  Elimination of self-service stations including salad bars and buffets.*
  
  
• Sanitize customer areas after each sitting with EPA-registered disinfectant, including but not limited to: tables, tablecloths, chairs/booth seats, table-top condiments and condiment holders.*
  
  
• Between seatings, clean and sanitize table condiments, digital ordering devices, check presenters, self-service areas, tabletops, and common touch areas.
  
  
• Trays, tables, chairs, highchairs, boosters and bar stools shall be cleaned and sanitized after each use.
  
  
• Pens and writing utensils should be sanitized after every use. If customers need to use pens to sign credit card slips, have a bin of clean/sanitized pens as well as a “dirty” bin for pens that have been used. Sanitize pens before replacing into “clean” bin.
  
  
• Eliminate guests or unauthorized persons, including Crew Members off duty or coming in to pick up something, in food service preparation areas.
  
  
• Use door stops, foot pull devices and automatic doors if available.
  
  
• Consider cashless payment methods. For cash transactions, use hand sanitizer before and after every transaction.