Here Are The Rules PA Restaurants Must Follow As They Reopen

Kara Seymour
Updated ·5 min read

HARRISBURG, PA — Pennsylvania restaurants in the yellow phase of coronavirus mitigation will be permitted to open outdoor dining areas starting June 5, provided they follow safety and social distancing guidelines, state officials announced Wednesday.

All Pennsylvania counties are expected to be in either the yellow or green phase of mitigation by that date. Restaurants in the green phase are allowed to open interior dining rooms.

The following rules apply for restaurants in the yellow phase:

  • Indoor areas, including bar areas, of restaurants and retail food service businesses must be closed to customers except for through-traffic.

  • Non-bar seating in outdoor areas (i.e., tables or counter seats that do not line up to a bar or food service area) may be used for customer seating.

  • Customers being served must be seated at a table.

  • Tables must maintain a 6 feet distance between parties.

Yellow-phase dining operations are prohibited from operating self-service food or drink options, such as buffets and salad bars. Condiments must be removed from tables and dispensed by employees upon the request of acustomer. Reusable menus, other than digital menus sanitized after each use, are prohibited.

For bars and restaurants in counties designated as being in the green phase, dine-in service in both indoor and outdoor seating areas is allowed, as long as the restaurant "strictly adheres" to the guidance.

Guidance for restaurants and bars in the green phase include:

  • Bar seating may be utilized if a physical distancing guideline of at least 6 feet, or physical barriers between customers.

  • Standing in a bar area is not permitted.

  • A maximum of four customers that have a common relationship may sit together at the bar, while adhering to the physical distancing guidelines or barriers between other customers.

  • No business is required to conduct in-person operations, and should not do so if the business is unable to do so in accordance with all applicable guidance.

All businesses and employees in the restaurant and retail food service industry authorized to conduct in-person activities must do the following, according to the state's guidance:

  • Follow all applicable provisions of the guidance for businesses permitted to operate during the COVID-19 disaster emergency.

  • Require all customers to wear masks while entering, exiting, or otherwise traveling throughout the restaurant. Face coverings may be removed while seated.

  • Those who cannot wear a mask due to a medical condition (including children under the age of two years per CDC guidance) are not required to wear masks and are not required to provide documentation of such medical condition.

  • Provide at least six feet between parties at tables.

  • Spacing must also allow for physical distancing from areas outside of the facility’s control (i.e. such that pedestrians on a sidewalk can pass with at least six feet of distance to customer).

  • Ensure maximum occupancy limits for indoor and outdoor areas are posted and strictly enforced. Maximum occupancy is calculated using the following two methods. The more restrictive number must be used. Method one is limiting to 50 percent of stated fire capacity or 12 people per 1,000 square feet if there is not a fire code number available. When no fire code number is available for outdoor dining, the 12 people per 1,000 square feet number should be applied. Method two is arranging the restaurant or retail food service business so that customers sitting at a table are not within six feet of any customers sitting at another table in any direction and calculate the maximum number of customers that can be accommodated.

  • Don’t use shared tables among multiple parties unless the seats can be arranged to maintain six feet of distance between parties.

  • Close or remove amenities and congregate areas non-essential to the preparation and service of food or beverages such as dance floors, child play areas, interactive games, and video arcades.

  • Train all employees on the importance and expectation of increased frequency of handwashing, the use of hand sanitizer with at least 60 percent alcohol, and provide clear instructions to avoid touching hands to face.

  • Assign employees to monitor and clean high-touch areas frequently while in operation including entrance doors, bathroom surfaces, host stands etc., and continue to regularly clean all other areas of the restaurant or retail food service businesses.

  • Clean and disinfect any shared items with which customers will come in contact such as tabletops, digital menus, check presenters, and digital payment devices after each customer use.

  • Implement procedures to increase cleaning and sanitizing frequency in the back of house.

  • Avoid all food contact surfaces when using disinfectants.

  • Provide physical guides, such as tape on floors or sidewalks and signage on walls to ensure that customers remain at least six feet apart in lines or waiting for seating or in line for the restroom.

  • Encourage customers ordering take-out to wait in their vehicles after ordering.

  • Close or remove amenities and congregate areas non-essential to the preparation and service of food or beverages such as dance floors, game areas, playgrounds, etc

  • Provide non-medical masks for employees to wear at all times and make it mandatory to wear masks while at the restaurant or retail food service business. An employee does not need to wear a mask if it impedes their vision, if they have a medical condition, or if it would create an unsafe condition in which to operate equipment or execute a task. Employers may approve masks obtained or made by employees according to Department of Health policies.\

  • Where possible, stagger work stations to avoid employees standing adjacent or next to each other. Where six feet of separation is not possible, consider spacing options that include other mitigation efforts with increased frequency of cleaning and sanitizing surfaces.

  • Establish a limit for the number of employees in shared spaces, including break rooms, and offices to maintain at least a six-foot distance.

  • Ensure employees do not share equipment to the extent possible (e.g., cooking equipment, trays, etc.).

  • Verify that dishwashing machines are operating at the required wash, rinse and sanitize temperatures and with appropriate detergents and sanitizers.

  • Follow all requirements of the Department of Agriculture’s Food Code regulations, even when altering from normal types of food delivery.

This article originally appeared on the Newtown Patch