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University Dining


North Dining, Mediterranean cuisine

 

University Dining Services (UDS) has been successfully offering our services to students and campus communities during this pandemic. Our team is continually developing methods for each UDS operation to provide the safest service to OSU campus.


Dining Facilities and Dining Rooms

  • Tables and chairs in the dining area shall be positioned in a manner to permit a minimum of six feet of space between groups of restaurant patrons.
  • Excess tables and chairs shall be removed from the dining area or shall remain unoccupied if located within the six foot radius and cannot be removed. If the dining area includes booths, tables must be positioned in a manner that will permit a minimum of six feet of separation from the nearest booth as well. 
  • Patrons shall not be seated in any booth that adjoins another. In such instances, the adjoining booth shall remain empty.
  • No more than ten persons may be seated at a single table or booth.
  • The maximum occupancy of a restaurant dining area shall be the lesser of: fifty percent (50%) of the posted fire marshal’s load capacity or the maximum number of patrons that can be seated utilizing the six-foot social and physical distancing standards as set forth in the preceding paragraphs.
  • Outdoor seating areas are subject to the above requirements.
  • Waiting areas (indoor and outdoor) shall be configured and marked to facilitate six feet of separation between groups of patrons. UDS will encourage patrons to wear face coverings until seated at a table or booth for service if six feet of physical separation cannot be consistently maintained between patrons or groups of patrons while waiting.
  • Some dining operations will only be available via an online ordering app to reduce waiting time and exposure to risk.
  • Take-out and delivery options are strongly encouraged.

Sanitation

  • Tables and seating areas in the dining area that includes seating shall be cleaned and disinfected before use and between each group of patrons.
  • No reusable condiment containers (salt, pepper, ketchup, sauces); condiments will be provided in single serve containers and discarded after use.
  • Buffet service is permitted provided that an employee serves patrons and is the only person touching service utensils or the buffet counter. Patrons shall not touch buffet service utensils or otherwise serve themselves from buffets. Health department regulations regarding buffet service are otherwise in full force and effect.
  • Self-service drink dispensers are available with single-use disposable cups. Patrons shall not refill used cups from a self serve drink dispenser. UDS shall not permit a patron to fill any drink container not provided by said establishment. Health department regulations regarding self-service drink dispensers are otherwise in full force and effect.
  • Employees shall not touch prepared food with hands; food shall be handled only with tongs, spatulas, single-use disposable gloves and similar food preparation/service instruments.
  • Hand sanitizer bottles or stations will be available to patrons.
  • All restroom surfaces including floors, sinks and toilet bowls shall be cleaned and disinfected. Paper products shall be stored in a closed cabinet.
  • Trash cans shall be placed near the door or within reach of the door. Restrooms shall be supplied with liquid soap and paper towels; cloth towels are prohibited.

University Dining Services Employees

  • All UDS employees shall take their temperature before entering the establishment. Any employee who has a temperature above 100.4°F shall be denied entrance into the establishment and not allowed to return until they have no fever and no evidence of COVID-19 symptoms. Employees shall be asked the following questions before commencing work:
    • Have you had a cough?
    • Have you had a fever?
    • Have you been around anyone exhibiting these symptoms within the past fourteen days?
    • Are you living with anyone who is sick or quarantined?
  • Employees working in dining areas or interacting with the public shall wear face coverings at all times they are on duty or otherwise near other people, and especially when six feet of physical separation cannot be consistently maintained. A glass or plastic partition or similarly constructed barrier may be substituted for a face covering whenever appropriate. Employees working in kitchens and food preparation areas shall wear masks if they are unable to maintain six feet of separation from other employees working in these areas.
  • Employees shall wear disposable gloves when working in the kitchen area unless they are handling food with utensils per health department regulations. Employees working in the dining areas or interacting with the public are not required to wear gloves but shall wash hands between patrons or after clearing/cleaning tables or other surfaces within the dining area.
  • Tables and chairs in the dining area shall be positioned in a manner to permit a minimum of six feet of space between groups of restaurant patrons.

Campus Convenience-Store Operations

  • We will limit the number of people who can enter into a store at any one time to ensure that people in the store can easily maintain a minimum six-foot distance from one another at all times, except as required to complete the Essential Business activity. The maximum load capacity should be considered the lesser of: fifty percent (50%) of the posted fire marshal’s load capacity or the maximum number of persons that can fit into the building using social distancing (six foot radius) and making allowances for building square footage occupied by shelf space and display items.
  • Where lines may form at a store, marking six-foot increments at a minimum, establishing where individuals should stand to maintain adequate social distancing.
  • Providing hand sanitizer, soap and water, or effective disinfectant at or near the entrance of the facility and in other appropriate areas for use by the public and employees, and in locations where there is high-frequency employee interaction with members of the public (e.g. cashiers).
  • Providing for contactless payment systems or, if not feasible to do so, the providing for disinfecting all payment portals, pens, and styluses after each use.  Regularly disinfecting other high-touch surfaces.
  • The business operator shall require employees and encourage customers to wear face coverings when near other people and especially when six feet of physical separation cannot be consistently maintained. A glass or plastic partition or similarly constructed barrier may be substituted for a face covering whenever appropriate.
  • Posting a sign at the entrance of the facility informing all employees and customers that they should: avoid entering the facility if they have a cough or fever; maintain a minimum six-foot distance from one another; sneeze and cough into one’s elbow; not shake hands or engage in any unnecessary physical contact.
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