Hotels & Resorts
Phase 1 (June 1 – June 30)
- Reservations must be made on-line or call ahead – NO walk-ins
- PPE required for all staff members
- Visitors restricted to state of Maine residents
- Following guest departures rooms will remain vacant for a minimum of 24 hours for deep cleaning and disinfection
- Pools and health clubs remain closed
Phase 2 (July 1 – August 30)
- Reservations are encouraged prior to arrival, but walk-ins allowed
- Visitors from out of state allowed, but must self-quarantine for 14 days
- 24-hour room vacancy requirement rescinded
- Pools and fitness centers may open
- All Front Desk and Reception Staff receive training in COVID-19 Protocol
- Re-invent check-in procedures to be as ‘virtual’ as possible
- Utilize email forms to pre-register guests
- E-mail guests prior to arrival with “virtual” check-in details
- Utilize technology to be identify guest’s arrival and meet them outside in driveways or outside of their rooms with check-in materials
- If using a traditional desk insure 6 foot distancing of all guests with physical markings or consider plexiglass dividers
- Virtually escort guests to their rooms with telephone or email capabilities
- Re-invent check-out procedures to be “virtual” as possible
- E-mail receipts
- Encourage Express Check-out-folio review evening before
- In room materials, brochures all to be single use
- Eliminate brochure racks and shared collateral in front desk area
- Consider placing credit card machines on the front desk and guests should be encouraged to swipe their own credit cards
- Pens should not be shared between employees or guests and should be disinfected between use
- Space stanchions, stickers or other guest friendly physical barriers in six-foot intervals to provide appropriate physical distance for queues and in between workstations
- Lobby signage to provide guidance to arriving and departing guests to ensure physical distancing is being adhered to
- Self-serving water station dispensers, coffee makers/urns or welcome food items to be removed from lobby
- Employees should not open doors of cars, taxis or Uber/Lyft rides for arriving or departing guests
- Doors leading to the reception area should be propped open or kickplates will be installed on the bottom of doors in order to limit multiple people touching door handles
- If a guest requests bell service, the employee will wear gloves to handle luggage and sanitize the bell cart after each guest is assisted. Employees should not enter a guest room and should place luggage outside for guest to bring in room on own
- Valet service should be temporarily suspended and only self-parking should be available
- Develop cleaning checklists for front desk area
- Ensure that all guest touchpoints are sanitized with an EPA approved disinfectant after each transaction i.e. countertop, pens, credit card machines
- Room keys should be sanitized before stocking and kept in closed container/box, not in the open air. Individual key packets should be considered to protect the keys
- Place Anti-Bacterial Dispensers on the Front Desk adjacent to each check in station for guest and staff use
- All workstations including but not limited to phones/keyboards/mouse to be wiped down with anti-bacterial wipes at least once every two hours and before a shift change
- Guests that aren’t traveling together are to keep at least one empty row in between them and other riders ensuring the 6 foot social distancing protocol
- Guests must wait for the driver to open and close the doors from the outside and not open the doors on their own
- The shuttle will be sanitized after each trip is completed. Allow 15 minutes between trips for thorough cleaning
- Elevators are to be cleaned at 30 minute intervals wiping down all contact services
- Only one family group of 10 or less may use the elevator at a time
- Consider placing elevator signage to be placed on outside of each elevator floor:
- All Housekeeping staff receive training in new COVID 19 cleaning protocols
- Guest rooms will be cleaned for arrival and at check-out only. Stayovers will receive daily replenishing
- Set a time for guests to leave trash and towels outside their room or in a designated area each day in tied bags
- Replenish amenities, towels in single use bags left outside guest rooms
- Supply guest rooms with additional products to minimize calls
- All checkout rooms are to be sanitized following strict industry cleaning procedures with particular attention paid to disinfecting door handles, hard surface furniture, tables, nightstands, furniture knobs and handles, light switches and thermostats, drapery pull handles, telephone and keypad, remote control, alarm clock, television, safety latch and peephole, trash receptacle, faucet handles, toilet and shower handles
- Detailed inspection checklists for cleaning are developed
- Appropriate PPE must be worn by staff at all times
- No more than one staff member should be in a guest room at a time
- Staff must maintain 6 foot distancing while working
- Carts, trolleys and equipment to be sanitized at the start and end of each shift
- Recommend removal of in-room coffee makers if alternative services are unavailable
- Remove all ice buckets. Ice will be brought upon request. Lock all ice machines accessible to guests
- All glassware is cleaned in dishwasher in between guests and placed upside down in room
- Remove all reusable collateral from guest rooms, notepads, pens; critical information to be placed on single use collateral and/or electronically posted
- Remove extra pillows/blankets stored in guest room closets and provide upon guest request
- All rooms must have a sticker adjoining the door and door frame to indicate the room is sanitized
- Assign a designated public area cleaner to rotate through all public areas on a regular basis
- Employees to sanitize the following areas regularly with and EPA approved disinfectant
– Elevator Buttons-inside and out
– Public restrooms
– Employee dining tables and counters
– Hotel entry doors
– All doors and knobs through guest areas
– Exterior seating
– Trash bins
– Vending machines (if available)
– All back of the house toilets
- Back of the house areas, such as the kitchen, storage areas, breakrooms, and offices, must be cleaned and disinfected minimum of once per day. See specific department guidelines for areas that require more frequent disinfecting.
- Anti-Bacterial Dispensers should be placed in all elevator banks and landings, bathrooms, hostess stand, cashier station, time clocks
- Hand sanitizing products (should have at least 60% alcohol) must be available in employee break room, team member entrance, locker room entrance, food and beverage areas, front desk, hotel entrances, outside public restroom entrances, meeting and pre-function areas, guest/team member transportation vehicles
- All laundry will be washed using the warmest appropriate water setting as recommended by the CDC. (for in-house laundry for linen and towels)
- Work with your outside laundry company (if you utilizing)to provide safe delivery and pick up processes and appropriate chemical use
- Work with laundry equipment and chemical provider to develop best linen protocols
Swimming Pools and Hot Tubs
There is no evidence that the virus that causes COVID-19 can spread directly to humans from water in pools, hot tubs or spas, or water play areas. Proper operation, maintenance, and disinfection (for example, with chlorine or bromine) of pools, hot tubs or spas, and water playgrounds should kill the virus that causes COVID-19
Phase 1 (June 1 – June 30)
- Reservations are encouraged prior to arrival, but walk-ins allowed
- Visitors from out of state allowed, but must self-quarantine for 14 days
- 24-hour room vacancy requirement rescinded
- Pools and fitness centers may open
Phase 2 (July 1 – August 30)
- Pool Deck areas should conform to social distancing protocols of staying at least 6 feet apart
- Consider “lounge chair” reservations to ensure the proper amount of chairs are grouped together to accommodate a family of 10 or less
- Lounge groupings should adhere to social distancing standards as well
- Pool towels should be placed on reserved chairs and request that guests leave them there for staff collection
- After each chair is vacated it will be thoroughly disinfected
- Cushions should be removed when possible
- Hot Tubs should remain closed
Phase 3 (September 1 – and beyond)
- This phase will need to be updated based on future guidelines
Best Practices for a Clean Workplace and Healthy Workforce:
Top Areas Where Germs Exist in Offices:
Desks – It is proven that more than 10 million germs can be found on the average work desk (nearly 400x more than a toilet seat). Employees should be responsible for keeping their personal workspaces clean.
Pens – 1 in 5 office workers admit to chewing on their pens. Purchase enough office supplies so that there is ample supply to prevent the need for borrowing / sharing of supplies.
Keyboard & Mouse – This equipment is a haven for skin cells, food residue and sweat. Wipe off your keyboard, mouse, printers and copies before and after your shift, even if your equipment is not shared among other employees. Use canned air to clean between the keys of your keyboard.
Water Cooler – Consider purchasing single-use bottled water for the workplace to avoid common touch points.
Door Handles – Be diligent about sanitizing common touch points every 1-2 hours
Employee Bathrooms – Restroom facilities should be cleaned and disinfected frequently and additional supplies should be made available to employees to empower them to keep these spaces clean.
- Make sanitizing wipes and cleaning products widely accessible throughout workplaces.
- Clean the break rooms and common touch areas (doorknobs, etc.) after each shift.
- Thorough cleaning of ALL shared surfaces throughout the facility at least once every 24 hours. This includes common spaces like bathrooms, conference rooms, lunchrooms, etc.
- Increase the percentage of outdoor air that circulates into the system.
- Routinely clean and disinfect all frequently touched surfaces in the workplace, such as workstations, keyboards, telephones, handrails, and doorknobs.
– If surfaces are dirty, they should be cleaned using a detergent or soap and water prior to disinfection.
- Provide soap and water in the workplace. If soap and water are not readily available, use alcohol-based hand sanitizer that is at least 60% alcohol. If hands are visibly dirty, soap and water should be chosen over hand sanitizer. Ensure that adequate supplies are maintained.
- Place hand sanitizers in multiple locations to encourage hand hygiene.
- Place posters that encourage hand hygiene to help stop the spread at the entrance to your workplace and in other workplace areas where they are likely to be seen.
- Create training to review new safe-at-work requirements and guidelines for all employees.
- If returning to work, training and orientations should be done on day one.
- Make information available to employees about Personal Protective Equipment, disinfection measures, social distancing protocol, on-site health screening, signs and symptoms of COVID-19, self-quarantining and return-to-work policies, visitors and contractors screening, signage, time-off options and all other COVID-19-related safe workplace changes
- Train employees on frequent hand washing; properly covering coughs and sneezes; refraining from touching the face.
- Provide masks, shields, gloves, shoe coverings, coveralls, etc. if appropriate and available.
- Make sure tech is consistent across the entire company including communication, video conferencing, project management, and collaboration tools to facilitate effective work environment
- Continue to provide clear, concise and well-worded updates that are relevant to your location, industry, current work culture, and overall state of the pandemic. Communicate in a timely, calm manner.
- Keep team communication consistent. It’s easy for team collaboration to decrease without face-to-face interaction making it that much more critical that communication is prioritized with daily or weekly posts, emails, and video calls. With that being said, be mindful of how much time you’re taking out of the workday to check in through video calls.
- Don’t forget to value social and recharge interactions, beyond just “work talk”. Encourage digital get-togethers in the form of team lunches, happy hours, and group downtime via video calls when needed.
- Check in with your team early and often to gauge what’s working and where people need extra support.
- Promote a work-life balance. Social distancing requires lots of downtime at home which can result in an unclear blend of work and non-work activities
- Review Human Resources policies to make sure that policies and practices are consistent with public health recommendations and are consistent with existing state and federal workplace laws.
Short Term Rentals
Currently Short Term Rentals will fall under the same guidelines as Lodging. Please check back as regulations are updated.
Restaurant Dining Room – Phase 1 (June 1 – June 30)
- Require employees to wear cloth face coverings and practice good hand hygiene.
- Good hand hygiene prevents spread of disease. The best hand hygiene is frequent handwashing. Remind employees to practice good hand hygiene with frequent handwashing and hand sanitizing especially between contact with customers and customer items.
- Gloves are not a replacement for good hygiene. If you wear gloves, change them frequently and wash between customers and activities.
- Hand sanitizer may not be used in place of handwashing for food production.
- Where possible, stagger employee shifts and meal breaks to avoid crowding in common work areas.
- Ensure employees stay 6 feet apart whenever practical.
- Adjust seating in break rooms and other common areas to reflect physical distancing practices.
- Prohibit gatherings or meetings of employees of 10 or more during working hours.
- Permit employees to take breaks and lunch outside, or in such other areas where physical distancing is attainable.
- Do not allow employee food or drink in food service areas.
- Limit interaction between employees and outside visitors or delivery drivers; implement touchless receiving practices if possible.
- Adjust training and new employee orientation to limit number of people involved and allow for 6 foot spacing; use virtual/video/audio training when possible.
- Limit sharing of handheld equipment, phones, desks, workstations, and other tools and equipment between employees to the extent possible.
- Provide employee training for:
– physical distancing guidelines and expectations
– monitoring personal health
– proper wear, removal, disposal of Personal Protective Equipment (PPE)
– laundering of face coverings and uniforms as listed below
– cleaning protocols as listed below
– how to monitor personal health and body temperature at home
– guidance on how to launder cloth face coverings and uniforms: see CDC, Cleaning and Disinfecting Your Facility, How to Disinfect: Laundry
– cleaning protocol, including how to safely and effectively use cleaning supplies.
- Consider employee training in safe de-escalation techniques.
- Entertainment personnel should follow the same physical distancing and cloth face covering guidelines as other employees.
- Inform your customers of your COVID policies and procedures in advance, if possible.
- Place signage at entrances and throughout the store alerting customers to COVID policies, especially to maintain 6 feet physical distance to the extent possible.
- Consistent with Executive Order 49 FY 19/20, customers should wear cloth face coverings when in a food service facility where social distancing is difficult (e.g., waiting in line for pickup, entering or exiting, walking to the restrooms). Customers do not need to wear face coverings when seated at the table.
- Use reservations with call ahead or online as a best practice.
- Establishments may call, use a text alert or intercom system to alert guests that their table is ready. Only one member of a party may wait inside in the waiting area and must remain at least 6 feet apart.
- Avoid crowding at restaurant entrance and maintain physical distancing in any waiting line.
- Maintain physical distancing protocols during guest check-in and seating.
- Communicate to customers that they should not come to the restaurant if they have a fever or cough.
- Consider offering exclusive early hours to seniors and other high-risk individuals.
- Consider adjusting store hours of operation, as necessary, to support social distancing efforts by limiting number of customers at one time.
- Minimize customer and staff interactions by assigning wait staff to ‘areas’ and tables. If possible, keep staff work groups to same days/shifts to minimize staff exposures.
- For contact tracing purposes, maintain records of customers, including one customer name and contact information per party and the server of the table.
- Limit restroom occupancy for group restrooms to incorporate physical distancing and avoid formation of waiting lines outside of restrooms.
- Menus should be laminated or plastic covered and sanitized after each use, or single use paper.
- Continue take out, curbside and delivery with beer, wine and cocktails.
- Maximum group party size of eight people.
- Dining room tables should be spaced at least 6 feet apart.
- The total number of people any one time should be no more than 50 people per room and each party must be 6 feet apart from other parties. This also applies to outdoor seating areas. Have a back-up plan for outdoor seating that adheres to physical distance requirements in case of inclement weather.
- Bar or counter service within restaurant establishments must follow physical distance guidelines. Provide physical barriers to protect customers and wait staff such as partitions or plexiglass barriers or face coverings plus face shields for staff if there is not 6 feet of distance between customers and counter staff.
- Establishments where counter service is combined with liquor service must also take measures to ensure customers do not congregate at the counter.
- Bar areas within restaurants must close at the same time the kitchen closes for dining patrons.
- Where practical, especially in booth seating, physical barriers are acceptable.
- Use EPA-approved cleaning and disinfectant products to wipe down dining room tables and chairs after each party.
- Provide only single use condiments at this time.
- Suspend salad bars buffets at this time.
- Minimize other self-service areas such as drink stations. To the extent possible, use contactless dispensers to minimize hand touching. Replace multi-use condiments with single-serve packets. Other suggestions to minimize multi-touch surfaces include providing single-wrap utensils, straws, and lids provided at any take-out or self-seating point of sale. Self-service areas require frequent cleaning and disinfection.
- Allow expanded seasonal outdoor dining, with distancing protocols, in parking lots, sidewalks and expanded patios, etc.
- Use disposable napkins and table covers instead of cloth linens. If cloth linens are used, change between customers.
- Children need to remain seated with their party. No play areas or shared toys; single use crayons only.
- Consider ways to maximize air flow, if practical, to increase fresh air circulation (e.g., opening screened windows or doors).
- Widen high-traffic areas to the extent possible.
- Note that staff or customer use of elevators or escalators will require regular attention to physical distance guidelines and frequent cleaning of high-touch surfaces.
- Minimize shared touch surfaces such as kiosks, tablets, pens, credit cards, receipts and keys.
- Establish protocols for regular disinfection and handling of received material shipments and inventoried materials.
- Establish protocols for handling and processing shipping and receipts (including disinfection).
- Advise contractors, drivers, and vendors that they are required by Executive Order #49 to wear cloth face coverings while on the premises.
- Notify vendors of re-opening, and any revised protocol as it relates to store entry, deliveries, paperwork, etc.
- Consider implementing measures to ensure vendor safety, including:
– Disabling/suspending access (e.g., suspending all non-employee delivery drivers from entering restaurant).
– Transitioning to contactless signatures/e-signatures for deliveries.
– Where practical, adjusting store delivery times to spread out deliveries.
- Request that vendors direct their employees to follow all social distancing guidelines and health directives issued by the applicable public authorities.
- Require regular and frequent sanitization of high-touch areas like restrooms, handrails, doors, PIN pads, and common areas that are accessible to staff, customers, and suppliers.
- Ensure operating hours allow downtime between shifts for thorough cleaning.
- Provide sanitization materials, such as sanitizing wipes, to employees to clean handhelds/wearables or other work tools and equipment before/after use.
- Consider providing cleaning “kits” including disinfectant wipes or sprays, disposable gloves, paper towels, cloth face coverings, hand sanitizer and other cleaning supplies that are readily accessible throughout the restaurant for areas that will be cleaned periodically throughout the day.
- Note the focus areas of cleaning include:
– Door and drawer handles
– Light and other power switches (consider signage to keep lights on at all times, or utilizing exiting motion sensor capabilities)
– Shared tools
– Chairs, tables, and benches
– Refrigerators, microwave, and other frequently touched objects and surfaces in service areas
– Time clocks
– Entry way
– Cash register, including touch screens, keyboards, mouse
– PIN Pads (touch screen, keypad, and pen)
– Toilet bowl, toilet paper holder, and flush lever
– Sinks and faucets
– Paper towel holders and/or air dryers
– Diaper-changing stations
– Utensils and dishes used by customers should be treated as potentially
contaminated and should be handled carefully. Wash hands after busing tables and handling used tableware.
- Note that vending machines are not recommended at this time due to the challenge of keeping surfaces clean.
- Provide hand sanitizer for customers and employee use, including restaurant entrance.
- Promote “Contactless” payment options:
– On-line shopping
– Contactless payment options (e.g., RFID credit and debit cards, Apple Pay, Google Pay, etc.)
– Pickup and delivery services
- Wash hands or use alcohol-based hand sanitizer (at least 60% alcohol) after handling cash.
- Consider increasing pickup hours to serve more online customers.
- Consider adding physical barriers such as partitions or plexiglass barriers at registers.
- Restaurants vary significantly in terms of size, models, such as wait service, self-service, counter and window service, take-out, as well as types of seating arrangements. In all cases, take appropriate steps to minimize risk to customers and employees through effective physical distancing, attention to hand hygiene, and facial coverings
Restaurant Dining Room – Phase 2 (July 1 – August 30)
- Reservations recommended, via online or call ahead. Walk-ins allowed with social distancing restrictions
- Try not to allow guests to congregate in waiting areas or bar areas. Design a process that guests stay separate while waiting to be seated
- Continue to adhere to all Phase 1 protocols
Back of House
According to the CDC, “Coronaviruses are generally thought to be spread from person-to-person through respiratory droplets. Currently there is no evidence to support transmission of COVID-19 associated with food.”
- All employees will wear a mask
- All employees will wear gloves and change frequently
- Encourage that all employees are certified ServSafe Food Handlers and should use those practices daily
- There will always be one certified ServSafe Safety Manager working each shift
- Avoid all food contact surfaces when using disinfectants
- Thoroughly detail-clean and sanitize entire facility. Focus on high-contact areas that would be touched by both employees and guests
- ServSafe Food Handler certification is currently free through May 31st
Take Out & Delivery
- Employees must ensure proper handwashing practices are followed
- Wash hands often with soap and warm water for at least 20 seconds, paying special attention to in between fingers and underneath nails
- Hand sanitizer should not be used in place of handwashing. If hand sanitizer is used after handwashing, allow time for it to dry completely prior to touching any surfaces or food products
- No bare-hand contact should occur with ready to eat food. Ensure gloves are worn at all times, following proper glove usage protocols
- Gloves should be single use ONLY
- Hands must be washed prior to placing gloves on
- Ensure the proper size glove is available at all times and chosen
- Gloves should be changed when:
– Gloves become dirty or torn Before beginning a different task
– After an interruption, such as taking a phone call
– After handling raw meat, seafood, or poultry and before handling ready-to-eat food After four hours of continuous use
- When should hands be washed?
– When entering the establishment
– For take-out, before and after each guest interaction
– After handling money, credit cards or dirty dishes
– After touching eyes, nose or mouth
– After using the restroom
– When switching tasks
– When switching gloves
– Anytime a task is interrupted
- Employees must ensure they are following the employee health agreement guidelines
- Anyone feeling off, sick or showing any symptoms of illness MUST stay home
- Do not require credit card signatures in order to avoid close proximity
- Ensure all food is placed in containers to avoid mixing, spilling, leaking
- Delivered to guest in a protected manner
- All food items should be properly labeled to prevent potential allergic
- Monitor food to ensure time/temperature guidelines are followed
- Encourage patrons to stay in their can using curb-side pick up
- Bring food outside to patrons picking up to go orders
- Do not require credit card signatures in order to avoid close proximity
- Establishments should use single-use, pre-wrapped utensils to reduce the risk of contamination
- Condiments being provided should be single use products
- Enhanced cleaning/sanitation practices- routinely disinfect all surfaces and equipment, all entry and exit doors
- Designate employee areas (breakrooms/bathrooms) cleaned, sanitize regularly
- Maintain rigorous cleaning schedule of all guest and employee areas
- Create checklists for cleaning processes
- All bathrooms must have soap and paper towels available at all times
Phase 2 – All of Phase 1 continues: Stores are Open
- Employees required to sanitize hands before and after each transaction/ customer assistance
- Utilize daily cleaning checklists
- Create deep cleaning procedures for closing at night
- Create restocking practices at night or at a time without customers in the store
- Thank your customers for their patience and understanding
- Create a happy environment for employees and customers as both are introduced to a new normal
Phase 3 – Phase 2 continues with possible relaxing of restrictions
- Sanitation and cleaning practices continue for surfaces and high touch spots
- Sanitation stations for employee and customers continue
- Hygiene practices and procedures for employees continue with no PPE
- Signage may be adjusted/ reduced for both employee, customer practices
- Social distancing guidelines may be relaxed
- Employee break room restrictions may be relaxed
- Limits on the amount of customers inside store may be relaxed
- Merchandise and displays may return to regular placement
- POS customer check out procedures and areas may return to regular placement and operation
- Employee to Customer interaction restrictions relaxed
- Customers permitted to bring usable bags into store
- Restocking procedures may return to regular practice
- Deep cleaning procedures may return to regular practice
- Sampling may resume on a limited level according to recommended safety standards: food, drink, lotion, perfume, personal care products, jewelry and apparel fittings.
- Entryway signage notifying the public of the business’s COVID-19 Mitigation Plan and stating clearly that any person with symptoms consistent with COVID-19 may not enter the premises
- Encourage curbside and home delivery whenever feasible for customers safety
- Provide online/telephone ordering for contactless pickup and delivery – cashless and receiptless transactions whenever possible. Free shipping is also available in most cases
- Maximum of 4 “like” households will be permitted at any one time inside the showroom to ensure proper social distancing. Maximum capacity limit based on the like households
- Social distance maintained between non-household individuals
- Fabric face coverings shall be worn by all employees and patrons
- Employees to wear single use gloves, changed after each single interaction with customer.
- Suspension of all “while you wait” repair services
- Employees will present all pre-sanitized jewelry to customer with gloves, only present one item at a time. Each piece presented will be re-sanitized in 90% alcohol bath
- New single use plastic bag used for each jewelry intake repair item
- Provide sanitizer at customer entrance and in communal spaces
- Frequent hand washing by employees, and an adequate supply of soap, disinfectant, hand sanitizer, and paper towels will be available
- Provide for hourly touch-point sanitization (e.g. workstations, equipment, screens, doorknobs, restrooms) throughout work site
- All jewelry taken in for repair will be placed in 90% alcohol bath prior to touching.
- All jewelry presented to and touched by clients will be sanitized in alcohol bath after transaction
- Signage at store entry limiting access to number of customers at a time
- Staff to monitor and direct traffic in store
- Hand sanitizer or wipes at entrance for customer use
- Remove all dine-in seating
- No eating or drinking in the store
- Remove all self-serve items to counter service only
- Place 6-feet social distancing map on floors for guests and staff
- Plexiglass shields covering cash-out stations
- Take-out food packaged and processed quickly, limiting customer time in store.
- Door handles, checkout station, drink coolers wiped and sanitized repeatedly throughout the day
- All storage rooms wiped down and sanitized
- No bathroom access for customers. Staff bathroom cleaned daily and sprayed down after each use
Staff Guidelines for Take Out Curbside/Delivery
- Follow all Serve Safe and CDC guidelines
- Follow handwashing guidelines and wash after each transaction and/or glove change
- Gloves to be worn at all time when handling food. Gloves are single use
- Gloves changed after handling money or credit cards
- Process orders quickly and move customers in and out
- Curbside pick ups outside, delivered by an employee with gloves and face mask.
- Give bag to customer or place on seat of car through open window
- Food delivery: All food in containers in bag and sealed
- Food delivery driver wears gloves and face mask for drop off
- Delivery is prepaid only – No cash
- Delivery to door: ring bell or knock, hand over bag and leave
- All Phase One guidelines remain in place
- Outdoor seating available with warmer weather
- Picnic tables placed 6 feet apart, seat 4 people only
- Café tables seat 2 people at a time
- 10 people total seated on premise at any given time
- Tables and chair sanitized and wiped down after each use
- Continue with all guidelines from Phase one and Phase two
- Only after return to normal business can Inside Seating be replaced
- Self-serve coffee in disposable cups. No reusable containers
- Food Samples managed and served in individual disposable containers
- Wine tastings managed and served in individual disposable containers
Spas will follow the guidelines set forth by the state of Maine for Curbside Pickup or shipping of retail products.
Hair and Barbering Establishments will follow guidelines set forth by the Maine Department of Barbering and Cosmetology.
Retail Stores in spas to be open to customers. Stores that open their retail business to in-store customers will follow the COVID-19 Prevention Checklist put forth by the State of Maine Restarting Maine’s Economy Retail Business (recent update May 8 2020)
Personal Services such as spas will be allowed under the state of Maine guidelines to reopen. Specific guidelines to be updated by the State of Maine Licensing Board and will supersede these tentative guidelines.
Services: Massage, Body Treatments, Facials, Waxing, Nail Services
- Services are offered by appointment only.
- Appointments will be scheduled with adequate time between customers to reduce the number of people in the establishment at a single time and allow time to properly clean and disinfect in between services.
- Review treatment menu to see if any services need to be updated or removed from current offerings. Treatments offered will be at the discretion of the Maine State Board of Cosmetology and all services offered and provided will follow the exact guidelines set forth by this organization.
- Evaluate cancellation policy and determine if changes need to be made (i.e. not penalizing those who need to cancel due to illness, etc.)
- Review policy for paying therapists when a guest cancels late or is asked to leave due to illness or intake form responses
- Guest electronic confirmation – if spa is set up to send out confirmations by email, in addition to details about their appointment(s), include sanitation guidelines and instructions for arrival.
- Hand Soap, Hand Sanitizer, Paper Towels
- EPA-registered disinfectant
– Disposable gloves
– Disposable gowns (if applicable)
– Face masks and/or shields
- Isopropyl alcohol (if applicable)
- Barbacide (if applicable)
- Adequate signage stating that services will not be provided to anyone who is exhibiting signs of COVID-19 virus.
- Visible signs in all restrooms regarding hand washing and sanitation
Customers will be told when scheduling services that every appointment will be
confirmed by phone 48 hours in advance of the service. In addition, they will be asked a series of screening questions as follows:
- Clients are seen by appointment only
- Appointments are scheduled online or by phone
- Maintain physical distance in waiting area
- If possible, request guests to wait outside in their vehicle.
- Evaluate greeting protocols for guest’s arrival (i.e. replace a handshake with a warm greeting, notification of restrooms and sinks to provide hand cleaning and sanitation, etc.)
- Determine if the guest check-in process will change (i.e. contactless check-in, texting confirmation of arrival, use of mobile apps, asking guests to remain in their cars until called/texted, etc.)
- Evaluate recommended guest arrival times, reinforce this information to the guest during initial booking and when confirming their appointment 48 hours in advance
- Spacing between persons within the establishment should be at least 6 feet apart, with the exception of staff servicing clients
- Consider additional spacing between work stations when possible.
- All employees including owners to wear face masks at all times
- Provide employees with up-to-date COVID-19 information and training as deemed appropriate. Include instruction on proper donning and disposal of face masks and gloves
- Request that guests wear face masks. Have a supply of disposable face masks (preferably with ear loops) for guests that arrive without one. Guests should be informed of face mask requirement when scheduling and during confirmation phone calls
- Face Shields – employees should wear face masks or shields when servicing clients, if available. If they are not available, use goggles or eye glasses
- Gloves – Employees should wear disposable gloves when servicing clients and change gloves between each client. Hands must be washed for 20 seconds between clients.
- Clean and disinfect reusable items after each use
- In accordance with Barbering and Cosmetology Program Rules Chapter 26, all tools, implements and equipment must be cleaned and sanitized in accordance with the required standards. This includes but is not limited to being stored in an air tight container when not in use.
- Whenever possible, have tools prepared and stored in pre-packaged airtight bags when not in use.
- Wash hands with warm soapy water for at least 20 seconds between every client service.
- Ensure that hand soap, paper towels and hand sanitizers are present at all sinks.
- Each establishment must be thoroughly cleaned and disinfected prior to opening and also throughout the day.
- Disinfect all surfaces, tools, implements, equipment and linens even if cleaning occurred prior to closing of the establishment the day before.
- High touch areas such as door knobs, light switches and countertops to be cleaned and sanitized before opening, between appointments and at the end of the day.
- Disinfectant for tool and implement immersion must be mixed daily and replaced prior to the next open day.
- Disinfectant only works on clean surfaces so clean all surfaces and tools prior to disinfecting.
- Tools and implements should remain immersed for a minimum of 10 minutes.
- Launder all linens, towels, aprons and smocks in hot soapy water and dry completely at the warmest temperature allowed. They must be stored in a closed cabinet. Any dirty or used linens must be stored in a closed container until ready for washing
- Barbicide or similar EPA approved disinfectant must be used for cleaning implements and work areas. Containers of Barbicide for implement soaking should be closed.
- Guests should be asked to wait outside or keep a 6 foot distance from others while in the spa. If necessary, adjust seating areas to comply with social distancing.
- Discontinue all beverage and snack offerings
- Remove all unnecessary items from waiting areas to include but not limited to: Magazines, Newspapers, Treatment Menus, Brochures, Testers for retail items
- Reception area to wiped clean with disinfectant prior to opening and at closing. Wipe throughout the day as needed. Include high touch areas of door knobs, counters and light switches.
- Appointment books – Consider discontinuing use of paper appointment books and cards.
- Employees should frequently wash hands after using the phone, credit card swiper and computer.
- Avoiding the use of cash for payment and tips is preferable. Please encourage guests to pay by credit card when at all possible.
- Clean and disinfect all retail areas daily including products. Remove and discard all testers and post signs asking guests to refrain from self service and ask for assistance as needed.
- Clean and wipe all door handles and other surfaces that are regularly touched by clients and staff with disinfectant wipes.
- If necessary, consider the use of floor stickers and signage to provide guidance to guests to maintain a 6 foot distance.
- Provide employees and clients with hand soap, hand sanitizer, paper towels and tissues. Have a waste basket available close by for disposal.
- Remove all testers and touchable items from restrooms with the exception of hand sanitizer and hand soap. Paper towels or air dryers should be used for drying, not cloth towels.
- All restroom surfaces must be cleaned and disinfected prior to opening and throughout the day: floors, sinks, toilet bowls and any other surfaces.
- Post clear and visible signs in each restroom and locker room reminding about hand washing and sanitizing for both employees and clients.
- High touch areas such as light switches, sink and toilet handles, door knobs and counters should be sanitized regularly.
- All linens, towels, sheets and coverlets must be changed and laundered between clients
- Allow extra time between appointments for added sanitation disinfection of any surfaces in the treatment room
- All treatment room sinks should be stocked with the following: hot water, hand soap, hand sanitizer, paper towels, covered waste baskets.
- Remove any unnecessary decor and objects from treatment rooms.
- If possible, provide guests with a basket or small container for their clothes while they are receiving a service. These containers should be switched out between guests and sanitized.
- Trash will be removed from each treatment room daily and placed in a dumpster or closed container for removal. Wipe down trash containers at the end of each shift and replace with a clean liner
- Therapists should wipe down all touchable surfaces in the treatment rooms such as door knobs, sink tops, counters etc. between appointments
- Need to be changed completely between appointments
- Clean and disinfect all linen hampers at the end of each shift. Use only closed containers when possible.
- Whenever possible, use disposable table coverings on massage tables.
- All employees shall receive COVID-19 training and guidelines prior to opening. In addition, employees will be informed when guidelines have been updated or changed.
- Establish necessary changes to employee scheduling patterns
- Identify the protocol for employees to follows if a guest exhibits signs of illness or becomes ill during their service
- All spas are committed to providing their staff and guests a clean and safe environment
- Provide staff with a FAQ list and talking points on how to handle guest inquiries employees regarding sanitation, new policies, etc
- Instruct employees on the signs and symptoms of COVID-19 and to notify management if they are feeling ill. Employees who are feeling sick should not come in to work.
- Taking employees temperatures is at the discretion of the employer unless state guidelines mandate otherwise.
- Spa to provide staff with proper protection equipment to include but not limited to: disposable face masks, face shields when appropriate, gloves. Disposal of these items should be designated to a central trash can.
- Signage reminders of frequent hand washing and use of hand sanitizer in employee areas and restrooms.
- Adjust break times to limit contact between employees. If possible, set up a separate area for breaks so employees can spread out. Encourage employees to take their breaks in their cars to aid in social distancing
- Establish staff areas of responsibility for cleaning and sanitation. A horizontal and vertical schedule of daily duties will be posted and checked off as tasks are completed. Cleaning schedule to be evaluated and updated prior to closing each day.
- Establish treatment guidelines for staff and service providers including: Policies regarding wearing gloves, masks or other personal protective equipment (PPE) during treatments. Include protocols and scripts for guests exhibiting symptoms of illness during treatments.
- Set up a process to gather feedback from employees during a minimum of the first four weeks of reopening to identify areas that need to be adjusted or revisited.