Can a food cart have servers to delivery food to tables in a food pod?
Sure, once pods are open again for dine-in the pod area. Currently, we are still on take-out only.
When can I open?
Here is a link to Multnomah County’s Dashboard on reopening in Phase 1.
This shows you where we fall short meeting the requirements.
Doing it Right - Take out - COVID-19
Here you will find photos of facilities practicing great COVID-19 food safety protocols. This is a place to share what you are doing successfully with other operators trying to stay afloat during this crazy time. Please email any photos that demonstrate how you are ‘doing it right’ to mcfoodsafety@multco.us.
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1. ↓ El Burrito Azteca. Excellent barrier between customer and staff. Also note clean and dirty pens. You can see the credit card machine is operated by the staff. After staff handles a credit card, hands must be washed or sanitized.
Same facility - correct 6 foot physical distancing. ↓
2. ↓ Arrow Coffeehouse, purchased a drive-thru speaker system for ~$600 on Amazon and set that up to achieve a touchless ordering system.
3/24/2020 - COVID-19 Food Service Resources
UPDATED 4/17/20202
Q - I run a hotel (or bed and breakfast). Can I serve a continental breakfast or buffet?
A - No. You can only provide food as room service or for takeout. Customers may consume food in their room, but not in the dining area. Serving food as a continental breakfast or buffet is not allowed at this time. Q - Can I sell bulk food or supplies that I get from my vendors?
A - Yes, Restaurants can provide certain goods to consumers for purchase or donation. Allowed products include household goods, such as toilet paper, paper towels, general cleaning supplies, and food items such as non-perishable goods and unopened containers of milk and dairy products, packaged cheeses, raw meats and poultry. You must still follow labeling requirements, read the labeling requirements here. Q - Should I wear a mask when preparing food?
A - The CDC recommends wearing a cloth face covering when you cannot keep 6 feet distance between you and others in public. Cloth face coverings are NOT a replacement for physical distancing, food safety and proper preventive hygiene practices. Cloth face-coverings are one more action we can do take to protect one another. Q - Do I need a special placard on my car, when going to work or if I drive for work?
A- No. There is no special documentation or placards for people going to work or permitted activities. Q- Do I need documentation from my employer stating I am going to work?
A - No. Law enforcement is not asking or requiring for any type of special paperwork from your employer. Q - What should I do if I was in close contact with someone with COVID-19 while they were ill but I am NOT sick?
A - Monitor your health and stay home at the first sign of illness. Monitor your symptoms for 14 days after the last day you were in close contact with the person with COVID19. As a precaution, you avoid contact with people who are at higher risk for severe illness, which includes those 65 years or older, people who are pregnant and those with chronic medical conditions. Do not use rideshare services or public transportation, and avoid public places for 14 days. Q - How do I know if I was exposed?
A - Foodservice employees who may have been exposed to a coworker that tested positive for COVID19 will be notified by: Their employer:
- After the employee who tested positive notifies the employer of their diagnosis; and
- After the employer is contacted by the health department as part of a disease investigation; and
- The employee may also be contacted directly by the health department if further disease investigation is required.
- Living in the same household as a person who is showing symptoms of COVID19 or who has tested positive for the virus.
- Prolonged exposure to others in working in conditions where it is impossible to maintain 6-feet of distance between you or others. In work settings where physical distancing cannot be maintained, face coverings appropriate for your industry are recommended by the CDC.
- Assess their own risk of exposure and take action -- this may include staying home from work to avoid exposing others.
- Contact their local public health department
- Work with public health to determine which employees had close, prolonged contact with the employee;
- Follow all applicable laws and regulations to maintain confidentiality and protect personal health information of the employee who is ill.
- Assess their own risk of exposure and take appropriate action
- Call the local public health department
- The food service employee is legally required to report their positive diagnosis to their employer
- The employer will be contacted by the Communicable Disease Services; and
- Based on the care plan, date of exposure and severity of illness, the health department and health care provider will determine when the ill employee can safely return to work
What can I sell?
I’m a mobile food cart operator. Can I still sell food?
Yes, but you can only sell food for takeout.
I’m a restaurant operator. Can I still sell food?
Yes, but you can only sell food for takeout.
I’m a restaurant operator. Can I deliver prepared food?
Yes. No additional licensing is required.
I’m a food cart pod operator. Can we stay open?
Yes, as long as you can maintain 6-foot social distancing and no on-site seating.
I run a hotel (or bed and breakfast). Can I serve a continental breakfast or buffet?
Yes, but you can only provide food as room service or for takeout. Customers may consume food in their room, but not in the dining area.
Food Preparation
Are there any additional requirements I need to follow to prepare for delivery?
No. Just follow general food safety practices when preparing food. Keep cars clean, limit interactions with customers and remind them to wash their hands before eating. The goal should be “contact-less delivery” to protect employees and customers.
Should food services be following strict, no bare-hand contact of prepared ready-to-eat foods?
Food services should limit as much bare-hand contact as possible with ready-to-eat foods.
Takeout & Delivery
What are acceptable takeout and grab-and-go methods?
- You can take customer orders by phone or in-person.
- Customers may stand in line as long as staff can monitor the line to maintain 6-foot social distancing. It’s also recommended you place signs.
- All beverages must be filled by employees. No self-service beverages or customer refills.
- Give single-use items like napkins and condiments directly to the customer instead of putting them in a self-service area.
Can customers walk through the dining room to get a to-go order? Or should a table be set up near the door?
Customers can come into the facility but may not consume food on site.
Does the prohibition of eating food inside the facility apply to outdoor seating areas as well?
Yes. Customers cannot order takeout food and sit in outdoor seating areas and eat the food. It must be consumed off the premises.
Can a customer pay with cash?
Yes.
Can a customer buy a beer or soda and drink it while waiting for their food?
You can only sell food and drinks for takeout. Customers can come into the facility but may not consume drinks on site.
Can a customer order food from inside their car at a drive-in?
Yes, this is considered food delivery.
Should the facility only have individually wrapped straws available for customers?
Limiting all interactions from customers with all single-service items should be encouraged. This could be through wrapped products or by having employees dispense them instead of putting single-service items and utensils out for customers.
Can Styrofoam containers be used for takeout during the emergency?
Establishments should not use Styrofoam containers for takeout.
Other Facilities
Are senior centers required to close their dining areas?
Yes. Many seniors rely on senior centers for meals, but they are also the most vulnerable to COVID-19. You can still offer food for takeout or delivery. Be sure to follow food safety practices and make sure it’s packaged safely.
Can a facility keep the Oregon Lottery machine area open and continue to operate?
The governor’s order is specific to food provided to the public. Contact the Oregon Lottery to determine whether the lottery machines can continue to be used by customers.
Employees & Symptoms
What are the known transmissions of COVID-19?
The virus is spread mainly from person to person:
- Between people who are in close contact with one another (within about 6 feet)
- Through respiratory droplets produced when an infected person coughs or sneezes.
It may be possible to get COVID-19 by touching a surface or object that has the virus on it and then touching your own mouth, nose or possibly your eyes.
I’m showing symptoms. Should I stay at home?
We recommend anyone who is feeling ill stay home.
My employee is telling me they have symptoms. Should I send them home?
Yes.
I was with my cousin last weekend and he has COVID-19. Should I stay at home? As an employer, if I hear about this should I send them home?
Call your health care provider to decide if you need to be seen.
If an employee at a restaurant is diagnosed with COVID-19, does the restaurant have to completely shut down (and all employees with close contact self-isolate for 2 weeks)?
No. Please contact your inspector for further advice.
If an employee or a member of their household has COVID-19, do they have to report this to the manager?
Call your healthcare provider to find out if you need to be seen. If so, you can create a plan to enter a clinic in a way that avoids being around others and potentially infecting them.
If an employee is confirmed to have COVID-19, employers should inform fellow employees of their possible exposure to COVID-19 in the workplace, but maintain confidentiality.
If the employee goes to a doctor, will a Communicable Disease nurse contact the manager? What can the restaurant expect next?
If someone is diagnosed with COVID-19, they will report the illness to the operator and will be given a date of when that person can return. A Communicable Disease nurse will contact the employee to discuss this process.
Other Facilities
Are senior centers required to close their dining areas?
Yes. Many seniors rely on senior centers for meals, but they are also the most vulnerable to COVID-19. You can still offer food for takeout or delivery. Be sure to follow food safety practices and make sure it’s packaged safely.
Can a facility keep the Oregon Lottery machine area open and continue to operate?
The governor’s order is specific to food provided to the public. Contact the Oregon Lottery to determine whether the lottery machines can continue to be used by customers.
What to do if you were potentially exposed to someone with confirmed coronavirus (COVID-19)
If you think you have been exposed to someone with laboratory-confirmed COVID-19, follow the steps below to monitor your health to avoid spreading the disease to others if you get sick.
What is coronavirus disease 2019 (COVID-19)?
COVID-19 is a respiratory disease caused by a new virus called SARS-CoV-2. The most common symptoms of COVID-19 are fever or cough. Sometimes people have sore throat, runny nose, or shortness of breath and feel very tired. Most people with COVID-19 will have mild disease but some people will get sicker and may need to be hospitalized.
How do I know if I was exposed?
Close contact with an infected person poses the highest risk of disease spread. Close contact includes:
● Living in the same household as a sick person with COVID-19,
● Caring for a sick person with COVID-19,
● Being within 6 feet of a sick person with COVID-19, OR
● Being in direct contact with secretions from a sick person with COVID-19 (e.g., being coughed on, kissing, sharing utensils, etc.).
It is important to note that many people are exposed without knowing it. That’s why you need to be on the lookout for cough and fever whether you know you’ve been exposed or not.
What should I do if I was in close contact with someone with COVID-19 while they were ill but I am NOT sick?
You should monitor your health and stay home at the first sign of illness. Symptoms can be similar to the common cold with sore throat and cough. Fever is not always present. Shortness of breath can mean more serious illness. Monitor your symptoms for 14 days after the last day you were in close contact with the sick person with COVID-19. As a precaution, you should avoid contact with people who are at higher risk for severe illness, which includes those 60 years or older, pregnant women, and those with medical conditions.Do not take rideshare, public transportation, and avoid public places for 14 days. 3-27-20
What should I do if I am a close contact to someone with COVID-19 and I get sick?
If you get sick with cold-like symptoms, fever, cough or shortness of breath (even if your symptoms are very mild), you likely have COVID-19. You should stay home and away from other people. If you have any of the following conditions that may increase your risk for a serious infection—age 60 years or older, are pregnant, or have medical conditions—contact your healthcare provider and tell them that you were exposed to someone with COVID-19 and have illness symptoms. They may want to monitor your health more closely or test you for COVID-19. If you do not have a high-risk condition but want medical advice, call your healthcare provider and tell them you were exposed to someone with COVID-19 and have illness symptoms. Your healthcare provider can help you decide if you need to be evaluated in person.
There are currently no medications to treat COVID-19 and testing is not recommended for people who have mild illness. If you have a medical emergency and need to call 911, notify them that you may have been exposed to COVID-19. If possible, put on a facemask before emergency medical services arrive or immediately after they arrive.
Additionally, you should follow these infection prevention guidelines:
➢ Clean your hands often ○ Wash your hands often with soap and water for at least 20 seconds. If soap and water are not available, clean your hands with an alcohol-based hand sanitizer that contains at least 60% alcohol. Cover all surfaces of your hands and rub them together until they feel dry. Soap and water are preferred if hands are visibly dirty. Avoid touching your eyes, nose, and mouth with unwashed hands.
➢ Avoid sharing personal household items ○ You should not share dishes, utensils, towels, or bedding with other people or pets in your home. After using these items, they should be washed thoroughly with soap and water.
➢ Clean all “high-touch” surfaces every day ○ High touch surfaces include counters, tabletops, doorknobs, bathroom fixtures, toilets, phones, keyboards, tablets, and bedside tables. Also, clean any surfaces that may have blood, stool, or body fluids on them. Use a household cleaning spray or wipe, according to the instructions on the label. Bathroom and toilet surfaces should be cleaned daily with household cleaner and then with a bleach disinfectant.
When is it safe to leave home?
If you think you have been exposed to someone with COVID-19 and experience symptoms, you can leave home after: You have not had a fever for at least 72 hours (meaning three full days of no fever without the use of medicine that reduces fevers) AND other symptoms have resolved. Even after your symptoms have improved you must continue to follow Oregon’s Stay Home executive order which includes only going out for essential needs such as groceries and medical care, and returning to work as determined by your employer.
Food Delivery Guidelines
Only people who are in good health should prepare and deliver food. And all food service and delivery staff must wash their hands often with warm water and soap.
Upon delivery, employees should set food packages on the customer’s doorstep and step back 6 feet after knocking.
We also recommend:
- Restaurants and diners consider using a contactless business model that requires limited or no interaction between the restaurant, delivery service, and the customer.
- Encourage delivery drivers to leave your delivery at a pre-designated spot. Pay for all products ahead of time so no exchange of money is needed or have a need to sign a receipt.
- Once a customer has their food, they should remember to wash their hands before eating.
- Anyone concerned about the packaging might consider transferring their food to a plate or bowl, dispose of the delivery container and then wash their hands.
Restaurants and diners consider using a contactless business model that requires limited or no interaction between the restaurant, delivery service, and the customer.
Encourage delivery drivers to leave your delivery at a pre-designated spot. Pay for all products ahead of time so no exchange of money is needed or have a need to sign a receipt.
Once a customer has their food, they should remember to wash their hands before eating.
Anyone concerned about the packaging might consider transferring their food to a plate or bowl, dispose of the delivery container and then wash their hands.
Anonymous asked:
Hi, I am interested in opening a pop-up restaurant. What kind of permits should I submit?
Hello. Here are the possible scenarios for pop-up restaurant licensing:
- A restaurant has a guest chef that comes into the restaurant and cooks with the other restaurant employees - this would not require a separate license.
- A chef has their own area (dining and/or kitchen) in a restaurant with their own employees separate from the licensed restaurant - this would require a separate license.
- A chef operates when a restaurant is closed under another name with their own employees - this would require a separate license.
- Multiple operators operate at one location with separate staff - each operator would need their own license.
Please contact our office for licensing information. 503.988.3400.
Coronavirus - COVID-19 Guidance for Restaurants and Food Service
Federal, state and local health officials are working with communities across the region to protect people from the spread of the novel coronavirus COVID-19. Public health agencies have made plans to support agencies that care for anyone who might become ill with the virus and to protect those who could be at risk from exposure.
Everyone has a role in keeping our community healthy, and that includes our culinary talent at local restaurants and food carts.
COVID - 19 Guidance for Restaurants and Food Service - Multnomah County
COVID-19 Cleaning tips for foodservice facilities - OHA
COVID -19 Cleaning and Sanitation Guide - Multnomah County
COVID -19 General Information and Resource Page - Multnomah County
COVID -19 Experts say coronavirus likely not spread by foodborne routes. - As reported by Food Safety News
COVID -19 Oregon Health Authority Resource Page
COVID -19 What You Should Know and Information Updates CDC
The Oregon Health Authority Announces Temporary Rule Regarding Employees with COVID-19 - Restriction in Food Services and More
The Oregon Health Authority (OHA), Public Health Division, is temporarily adopting OAR 333-017-0800 and OAR 333-018-0900 which adds a definition of COVID-19 and adds COVID-19 to the list of diseases reportable within 24 hours. Positive tests for COVID-19 must be reported within 24 hours and negative COVID-19 test results within one working day.
In addition, OHA is also adopting OAR 333-019-1000 relating to exclusion from schools, children’s facilities, food service facilities and health care facilities. An individual with COVID-19 cannot attend or work in schools or children’s facilities, or work in health care facilities or food service facilities. Individuals with a substantial exposure to COVID-19, as determined by local public health authorities, must also be excluded by a school administrator, from children’s facilities and schools.
The local public health administrator or local health officer can remove restrictions if the disease is no longer communicable to others or adequate precautions have been taken to minimize the risk of transmission. Health care facilities are required to adopt policies regarding restricting employees with COVID-19 or employees with a substantial exposure to COVID-19. These temporary rules are effective March 9, 2020 through September 4, 2020.
An emerging disease called “COVID-19” caused by a novel strain of coronavirus named “SARS- CoV-2” was detected in China in December 2019 and in the United States January 20, 2020. It has since been identified in at least 19 states, including Oregon. Explicitly making COVID-19 reportable allows public health officials to isolate cases, investigate possible sources of illness, assess risk to the public and make appropriate preventive recommendations.
COVID - 19 Guidance for Restaurants and Food Service - Multnomah County
COVID -19 Cleaning and Sanitation Guide - Multnomah County
COVID -19 General Information and Resource Page - Multnomah County
COVID -19 Experts say coronavirus likely not spread by foodborne routes. - As reported by Food Safety News
COVID -19 Oregon Health Authority Resource Page
COVID -19 What You Should Know and Information Updates CDC
You may also contact your inspector or email foodsafety@multco.us for more information.
Quiz Show: TCS Foods
The term “TCS” is often used to refer to food that either requires temperature or time control for food safety. So let the games begin and test your knowledge.
1. ↓ Dried watermelon. Dehydrated in-house, time and temperature unknown. Shelf stable or TCS food?
Anonymous asked:
Where can I find a poster explaining approved drinking vessels for my staff?
Hello,
You can find this downloadable poster on the blog. You can also ask your inspector to drop one off.
What’s wrong with this picture? March 2020
These are actual photographs from different inspections in our county. Can you see what the problems are?
1. ↓ SMH (shaking my head) ...
Doing it right. 3/2020
When we see operators using a successful procedure or creative preventive approach we want to share it with the rest of the community. Take a look at this month’s finds.
1. ↓ Here are some in-house pickles. Even though there are in a canning can there were not ‘sealed’. These were made with raw cucumbers and a cold brine. Date is for FIFO (first in first out) only, because a date stamp is not required on this style of pickling. (cold brine, raw veggie).
Anonymous asked:
What are the “big 5” Illnesses?
Hi, Thanks for the question.
You must exclude or restrict employees from foodservice if diagnosed with any of the following big 5: E.coli O157:H7, Salmonella Typhi, Shigella, Hepatitis A, and Norovirus. There is the Fact Sheet from the Oregon Health Authority.
Anonymous asked:
We were cited for not washing our avocados before cutting them in half and placing them in the sandwich cooler drop-down insert for our sandwiches and salads. We have been doing it this way for a long time and no one said anything before. We want to do things right, but has some rule changed? Thanks.
Hello, Thank you for the question. Avocados need to be washed prior to use just like a tomato would be. This would also include removing the stickers. As you can see in the photo, the outside of the skin can come into direct contact with the flesh of the avocado potentially contaminating it with whatever the skin of the avocado has come into contact with. This would include during shipping and storage where there could be pests or other environmental contaminants. Thanks for wanting to do it right!
The Buck Stops With You Preventing outbreaks in your facility.
The statement ‘the buck stops here’ was made popular by President Truman. This was in contradiction to the more common phrase, ‘pass the buck.’, and dodging responsibilities of the position. The statement ‘the buck stops here’ referred the president taking reasonability, deciding on the rules and regulations that govern our county, and put them into action.
As the person in charge of a foodservice operation, whether that is the manager, executive chef, lead line, or only cook, the responsibility for serving safe food is your greatest responsibility. The public assumes you are qualified to do so and hold it as your first priority.
I recently read a devasting story about a young man, Hunter Browning, entering into one of the most challenging jobs there is, becoming a marine. While at boot camp he unknowingly consumed undercooked ground beef and was later diagnosed with hemolytic uremic syndrome (HUS) connected to Shiga toxin-producing E.coli, changing his life forever.
Hunter Browning
Doing it right. 2/2020
When we see operators using a successful procedure or creative preventive approach we want to share it with the rest of the community. Take a look at this month’s finds.
1. ↓ This big seafood house has a fabulous understanding and application of the proper separation of raw proteins. As you can see, there are cooked crawdad tails on the top sheet pan, raw scallops under that and raw shrimp under the scallops. So what’s the big kudos for? They undercook the scallops.
So even though the scallops could go under any other raw fish, they are putting it below the cooked protein and above all other raw proteins, since it will not be reaching the heat kill-step temperature of 145F of 15 seconds or more. This was also observed in the hotline cooler with Ahi (seared, undercooked) above all other raw seafood proteins. Yep, kudos!
What’s wrong with this picture? February 2020
These are actual photographs from different inspections in our county. Can you see what the problems are?
1. ↓ Garlic in oil.TCS food?
Anonymous asked:
Can we use cedar pieces of wood 'planks' for cooking salmon? And can we re-use them? Thank you.
Hello. Yes, you may use cedar for baking salmon but only one time. It is a softwood and has the potential of splinting creating a physical contaminant after wash, rinsing and sanitizing.
Anonymous asked:
How long may we store in-house pickled items like green beans?
Hello, Thanks for the question on pickling. If there is heat involved, whether a blanched green bean or warm brine poured over raw green bean, a 7-day shelf life and temperature control is required. If it is a raw veggie and a cold brine, neither date marking or temperature control is required. Also, check out this post for more detailed information.