Dawson Chamber – New Executive Order Details Guidelines for Residents & Businesses

Business, Community
“Cultivating a successful economic environment and a desirable quality of life for our businesses and community.”
April 24, 2020
Business Guidelines
Multiple business sectors have additional or changed guidelines. Click the Executive Order and visit the page referenced below to read full details of guidelines.
  • Restaurants & Dining Services: page 6
  • Critical Infrastructure Businesses & Nonprofits: page 10
  • All Other (non-critical) Businesses & Nonprofits: page 11
  • Grocery Stores: page 13
  • Gyms & Fitness Centers: page 14
  • Body Art/Tattoo Studios: page 15
  • Movie Theaters/Cinemas: page 16
  • Bowling Alleys: page 16
  • Dental Offices: page 18
  • Optometry Offices & Opticians: page 18
  • Ambulatory Surgical Centers: page 19
  • Childcare Facilities: page 20
Required of ALL businesses and organizations
That Critical Infrastructure and all other businesses, establishments, corporations, non-profit corporations, or organizations that continue in-person operation during the effective dates of this Order should implement the following measures if practicable:
1.      Providing Personal Protective Equipment as available and appropriate to the function and location of the worker within the business location;
2.     Providing disinfectant and sanitation products for workers to clean their workspace, equipment, and tools; and
3. Increasing physical space between workers’ worksites to at least six (6) feet.
Below you will find a visual reference for reopening business. This information does not replace individual guidelines specific to your industry.
Critical Infrastructure Businesses & Organizations
For guidance in determining if your business or organization is considered Critical Infrastructure, view the Guidelines created by the Department of Homeland Security.
Critical Infrastructure that continue in-person operation during the effective dates of this Order shall implement measures which mitigate the exposure and spread of COVID-19 Such measures may include, but shall not be limited to the following, which shall be implemented to the maximum extent practicable:
1.    Screening and evaluating workers who exhibit signs of illness, such as a fever over 100.4 degrees Fahrenheit, cough, or shortness of breath;
2.     Requiring workers who exhibit signs of illness to not report to work or to seek medical attention;
3.     Enhancing sanitation of the workplace as appropriate;
4.     Disinfecting common surfaces regularly;
5.     Requiring handwashing or sanitation by workers at appropriate places within the business location;
6.     Prohibiting Gatherings of workers during working hours;
7.     Permitting workers to take breaks and lunch outside, in their office or personal workspace, or in such other areas where proper social distancing is attainable;
8.     Implementing teleworking for all possible workers;
9.     Implementing staggered shifts for all possible workers;
10.    Holding all meetings and conferences virtually, whenever possible;
11.    Delivering intangible services remotely, whenever possible;
12. Discouraging workers from using other workers’ phones, desks, offices, or other work tools and equipment;
13. Prohibiting handshaking and other unnecessary person-to­ person contact in the workplace;
14. If in use, open sales registers must be at least six (6) feet apart;
15. Point of sale equipment should be frequently cleaned and sanitized;
16. Placing notices that encourage hand hygiene at the entrance to the workplace and in other workplace areas where they are likely to be seen; and
17. Suspending the use of Personal Identification Number (“PIN”) pads, PIN entry devices, electronic signature capture, and any other credit card receipt signature requirements to the extent such suspension is permitted by agreements with credit card companies and credit agencies.
Non-Critical Infrastructure Businesses & Organizations
All businesses, establishments, corporations, non-profit corporations, or organizations that are not Critical Infrastructure that continue in-person operations during the effective dates of this Order shall implement measures which mitigate the exposure and spread of COVID-19 among its workforce. Such measures shall include the following:
1.      Screening and evaluating workers who exhibit signs of illness, such as a fever over 100.4 degrees Fahrenheit, cough, or shortness of breath;
2.     If a retail business, posting a sign on the storefront stating that individuals who have a fever or other symptoms of COVID-19 shall not enter the store;
3.     Requiring workers who exhibit signs of illness to not report to work or to seek medical attention;
4.     Enhancing sanitation of the workplace as appropriate;
5.      Disinfecting common surfaces regularly;
6.     Requiring hand washing or sanitation by workers at appropriate places within the business location;
7.      Prohibiting Gatherings of workers during working hours;
8.     Permitting workers to take breaks and meals outside, in their office or personal workspace, or in such other areas where proper Social Distancing is attainable;
9.      Implementing teleworking for all possible workers;
10.    Implementing staggered shifts for all possible workers;
11.  Holding all meetings and conferences vhtually, whenever possible;
12.  Delivering intangible services remotely, whenever possible;
13.  Discouraging workers from using other workers’ phones, desks, offices, or other work tools and equipment;
14.  Prohibiting handshaking and other unnecessary person-to­ person contact in the workplace;
15.  Placing notices that encourage hand hygiene at the entrance to the workplace and in other workplace areas where they are likely to be seen;
16.  Enforcing Social Distancing of non-cohabitating persons while present on such entity’s leased or owned property;
17.  For retailers and service providers, providing for alternative points of sale outside of buildings, including curbside pick-up or delivery of products and/or services if an alternative point of sale is permitted under Georgia law;
18, Open sales registers must be at least six (6) feet apart;
19. Point of sale equipment should be frequently cleaned and sanitized;
20. Increasing physical space between workers and patrons; and
21. Suspending the use of Personal Identification Number (“PIN”) pads, PIN entry devices, electronic signature capture, and any other credit card receipt signature requirements to the extent such suspension is permitted by agreements with credit card companies and credit agencies.
Restaurants & Dining Services
All restaurants and dining rooms that operate during the effective dates of this Order shall implement measures which mitigate the exposure and spread of COVID-19 among its patrons and workforce. Such measures shall include the following:
1.    Screen and evaluate workers who exhibit signs of illness, such as a fever over 100.4 degrees Fahrenheit, cough, or shortness of breath;
2.      Require workers who exhibit signs of illness to not report to work or to seek medical attention. Per existing U.S. Food and Drug Administration Food Code requirements, employees who are sick should remain home. If an employee becomes ill or presents signs of illness at work, the operator should identify the employee’s condition during a pre-work screening and send the employee home. Restaurants shall create, maintain, and follow established policies regarding when employees who have become ill are permitted to return to work. An employee with known or suspected COVID-19 must follow Centers for Disease Control and Prevention guidelines to self-isolate for at least seven (7) days after symptom onset and end isolation only after symptoms have improved and the employee has been fever-free and/or symptom-free for three (3) consecutive days without medication before returning to work,
3.     Implement teleworking for all possible workers;
4.     Implement staggered shifts for all possible workers;
5.     Hold all meetings and conferences virtually, whenever possible;
6.     Train all employees on the importance and expectation of increased frequency of handwashing, the use of hand sanitizers with at least 60% alcohol, and provide clear instruction to avoid touching hands to face;
7.     Require all employees to wear face coverings at all times. Such coverings shall be cleaned or replaced daily;
8.     Discourage workers from using other workers’ phones, desks, offices, or other work tools and equipment;
9.     Where possible, stagger workstations to avoid employees standing adjacent to one another or next to each other. Where six (6) feet of separation is not possible, consider spacing options that include other mitigation efforts with increased frequency of cleaning and sanitizing surfaces;
10.    Establish limit numbers to reduce contact in employee breakrooms.
11.   Prohibit handshaking and other unnecessary person-to- person contact in the workplace;
12.    Enforce Social Distancing of non-cohabitating persons while present on such entity’s leased or owned property;
13.  Increase physical space between workers and patrons;
14. Limit contact between wait staff and patrons;
15.  Discard all food items that are out of date;
16.  Discontinue use of salad bars and buffets;
17. If providing a “grab and go” service, stock coolers to no more than minimum levels;
18.  Ensure the Food Safety Manager certification of the person in charge is up-to-date and provide food handler training to refresh employees;
19.  Thoroughly detail, clean, and sanitize the entire facility prior to resuming dine-in services and continue to do so regularly, focusing such cleaning and sanitation on high contact areas that would be touched by employees and patrons;
20.   Between diners, clean and sanitize table condiments, digital ordering devices, check presenters, self-service areas, tabletops and commonly touched areas, and discarding single-use items;
21.   Use rolled silverware and eliminate table presets;
22.  Remove items from self-service drink, condiment, utensil, and tableware stations and have workers provide such items to patrons directly wherever practicable;
23. The use of disposable paper menus is strongly encouraged, which should be discarded after each patron use. Otherwise, businesses subject to this Section shall clean and sanitize reusable menus between each use by a patron. Non-touch menus are also acceptable for use.
24.   Clean and sanitize restrooms regularly, check restrooms based on the frequency of use, and ensure adequate supply of soap and paper towels at all times;
25. Implement procedures to increase cleaning and sanitizing frequency of surfaces in the back-of-house. Avoid all food contact surfaces when using disinfectants;
26. Check restrooms regularly and clean and sanitize based on frequency of use;
27. Update floor plans for common dining areas, redesigning seating arrangements to ensure at least six (6) feet of separation from seating to seating. Utilize physical barriers on booth seating when available;
28. Limit party size at tables to no more than six;
29. Where practical, consider a reservations-only business model or call-ahead seating;
30. Remind third-party delivery drivers and any suppliers of your
internal distancing requirements;
31. Post signage on entrances that no one with a fever or symptoms of COVID-19 is permitted in the facility;
32. Where practicable, physical barriers such as partitions or Plexiglas at registers should be used;
33. Use technological solutions where possible to reduce person­ to-person interaction: mobile ordering, mobile access to menus to plan in advance, text on arrival for seating, and contactless payment options;
34. Provide hand sanitizer for use by patrons, including contactless hand sanitizing stations when available;
35. Do not allow patrons to congregate in waiting areas or bar areas. Design a process to ensure patron separation while waiting to be seated that can include floor markings, outdoor distancing, or waiting in cars;
36. If possible, use an exit from the facility separate from the entrance;
37. Mark ingress/egress to and from restrooms to establish paths that mitigate proximity for patrons and staff;
38. Where practicable, take-out and curbside pick-up services should be prioritized over dine-in services; and
39.All restaurant or dining room playgrounds shall be closed.
Gyms & Fitness Centers
In addition to the applicable requirements above, gyms and fitness centers shall implement additional measures to prevent the spread of COVID-19, as practicable. Such measures shall include:
1.     Placing signage at any entrance to instruct patrons that they cannot enter if they have been diagnosed with COVID-19, had symptoms of COVID-19, or had contact with a person that has or is suspected to have COVID-19;
2.     Placing signage at any entrance and throughout the facility to instruct patrons of the enhanced sanitation procedures, Social Distancing requirements, and other instructions and limitations, as applicable, set forth below;
3.     Screening patrons at entrance. Patrons exhibiting a temperature greater than 100.4 degrees Fahrenheit, cough, shortness of breath, or other respiratory symptoms shall not be permitted to enter;
4.     Limiting occupancy to enforce Social Distancing requirements and to prohibit Gatherings;
5.      Utilizing contactless forms of patron check-in;
6.     Providing hand sanitizer stations for patrons and encouraging use;
7.     Providing sanitation ·wipes at or near each piece of equipment and requiring users to wipe down the equipment before and after use;
8.     Requiring workers to patrol patron areas to enforce the equipment wipe-down policy and conduct additional cleanings during times when equipment is not being used;
9.     Limiting use of cardio machines to every other machine to maintain acceptable Social Distancing between users;
10.   Enforcing Social Distancing and prohibiting congregating between non-cohabitating patrons. Patrons should be encouraged to conduct their workout and exit the facility without unnecessary delay;
11.    Halting the provision of group classes;
12.  Halting the provision of in-facility child care services;
13. Closing the follmving facilities and equipment within a gym or fitness center: pools, basketball courts and other group sport areas, hot-tubs, saunas, steam rooms, and tanning beds;
14. Limit locker room use and avoid use if possible;
15. Requiring patrons to spray showers with a provided cleaning spray after use; and
16. Requiring workers to clean and sanitize bathrooms and locker rooms regularly throughout the opening hours in addition to the regular cleaning schedule.
Resources for your business during COVID-19
**The Small Business Administration will resume accepting PPP loan applications on Monday, April 27 at 10:30 AM EDT from approved lenders on behalf of any eligible borrower. This will ensure that SBA has properly coded the system to account for changes made by the legislation that was signed into law by President Trump today. You may still be eligible to apply. We suggest reaching out to your lender as soon as possible. We are closely monitoring the situation and look forward to sharing more information on social media and the Dawson Endures website as it becomes available. **
Dawson Endures
Visit our website, https://www.dawsonchamber.org/dawson-endures/ for updates on resources, news and legislation regarding COVID-19. Please consider taking our quick survey so we can best support and find our businesses the resources you need.
Protective Gear for Businesses
Five Star Architectural is manufacturing the product shown at right in response to the need for personal protection at sales counters.
The dimensions are 23” wide x 33” tall. Easy assembly and transportable.
If your business is in need of a way to help your employees interact with customers in a safer way, please contact Eric for more details.
Eric Sutton – President

Leave a comment

Back to Top