CV-19 RISK ASSESSMENT
Thomas Carr 1873
At Thomas Carr 1873, there is nothing more important to us than our guests and our team’s wellbeing.
We have been working hard, not only to open our new venture on time, but also to ensure that our restaurant is a clean and safe environment for our diners.
We will ensure that we adhere to all guidelines set out by the Government and the team will be constantly monitoring and ensuring that we go above and beyond to create a safe environment when you visit our restaurant.
PLEASE NOTE THAT WE ARE CURRENTLY PLACED IN TIER 2 ACCORDING TO GOVERNMENT GUIDELINES
Online reservations will be taken for tables of up to 6 guests. Whilst we are in Tier 2, this means that we can only accept tables of a single household/support bubble.
We are unable to take bookings for tables of 6 more at present.
All guests are encouraged to make a reservation online and booking times will be staggered to reduce the number of guests arriving at one time.
Guests will only be able to pre-book a table and we currently aren’t accepting walk-ins.
Guests’ details will be recorded in accordance with Government guidelines and to aid the track and trace system.
We ask that our guests familiarise themselves with and adhere to Government guidelines when visiting our restaurants.
Guests are asked to make a booking on our website and ensure that their contact details (email and phone number) are correct.
As of the 24th September we will also be displaying a QR code for the Government/NHS Track and Trace website. This is optional for our guests as we will already have your details on file, but you are welcome to ‘double up’ and check in via the code also.
On arrival we will ask you to keep your mask/face covering on until you are seated. Once you are seated you can remove your covering and will only be asked to put it on again when you are either visiting the bathroom or exiting the building.
If a guest or any of their party are feeling unwell, especially if they have a high temperature, a new persistent cough or a loss of taste or smell; or if anyone in their party think they may have been exposed to the virus in the past 14 days; guests are asked to contact our team to cancel their booking.
We will provide hand sanitising stations at the entrance for the use of guests as they enter the building and a member of staff will take your temperature using a hand held temperature gun.
We have conducted a full risk assessment of the size and configuration of our restaurant and have adjusted the floor plans to facilitate social distancing, in accordance with Government guidelines.
Due to the layout we only have a single point of entrance and exit. Our team will communicate protocols to our guests when they are at the property.
Doors to the restaurant will be left open, where possible, to increase ventilation and reduce hand contact on surfaces.
Internal doors (excluding fire doors), will be left open where possible, to aid ventilation and reduce hand contact on surfaces.
We are unable to offer a cloakroom service, we ask that guests keep their personal belongings with them at all times.
We offer table service only.
Our waiting staff will wear visors in order to minimise transmission risk and will regularly wash and sanitise hands.
We will only be using single-use paper menus in order to reduce the risk of transmission.
Food will be placed on tables as quickly as possible, to limit the amount of time the team are within 1 metre of our guests.
Payment will be credit or debit card only. No cash payment will be accepted.
Background music will be kept at a comfortable level in order to prevent the need for voices being raised.
Our bathroom entrance doors will be left open where possible to allow for ventilation.
We ask our guests wait at the top of the stairs for the previous occupant to finish and return to the dining room before you use the facilities,
Our restaurant is clean and well maintained. In advance of opening we have ensured that all front of house / back of house areas are deep cleaned and sanitised using antiviral sanitiser.
We have introduced an enhanced cleaning programme, using an anti-viral cleaner in areas of high footfall e.g. bathrooms.
There will always be a plentiful supply of essential cleaning chemicals in stock.
Guest chairs, tables, card payment machines and other high contact surfaces will be sanitised after each use.
BACK OF HOUSE
Pinch point areas where staff may come together have maximum numbers in place.
We have assessed third party deliveries and procedures have been put in place to restrict access to the restaurant and back of house areas.
Where social distancing cannot be adhered to due for short periods of time to the nature of chefs work, chefs will work side by side or back to back.
Our chefs will use a disposable plastic spoon for tasting which will be thrown away after every use.
Access to changing rooms, offices and other small spaces will be restricted to ensure social distancing can be adhered to.
Contractors will be booked to carry out works and repairs at the property out of hours where possible. If urgent work needs to be carried out during opening hours contractors will be made aware of company hygiene and social distancing procedures.
All team members will have their temperature checked and recorded at the start of every shift.
Training has been provided for every member of our team. Team members will be instructed to wash their hands frequently with hot water and soap at the beginning, the end, and regularly throughout their shifts for a minimum duration of 20 seconds.
Antibacterial soap and disposable tissue will be supplied at all handwash sinks.
We have conducted training with all of our team on the cleaning procedures required pre, post and during their shifts.
Our team have been fully trained so they understand the risks, routes of transmission and the importance of handwashing, social distancing and cleaning.
Team members will be encouraged not to touch their eyes, nose or mouth with their hands.
Team members will be instructed to keep a distance between themselves and other colleagues and guests.
Team members will wash their uniform every night.
Sanitiser will be located throughout the restaurant and will be available for all employees to use regularly.
Face visors will be available for waiting staff.
Any team member who is classed as vulnerable will be assessed on a separate basis.
Information detailing CV-19 symptoms and when to self-isolate along with details of the company CV-19 risk assessment will be available for staff to use.
Any team member who develops a new persistent cough or high temperature will immediately be sent home or advised to stay at home. Employees will be instructed to self-isolate for 7 days if they are displaying symptoms or 14 days if they are living with someone who has symptoms.
A return to work health questionnaire will be completed by all team members returning to work for the reopening of the restaurant as well as anyone returning to work after illness or self-isolation.
All areas where an employee who displays symptoms of CV-19 has come into contact will be 2 stage cleaned.
Employee rotas will be kept for 21 days, in accordance with Government guidelines and to aid track and trace.