Dear Restaurant and Merchant Community:

We are using this page to share resources, guidelines, websites, etc… that may be of use to you as you (re) open your business safely.  In this listing of resources:

*Guidelines from State, County and Borough

*CDC guidelines

*Useful resources Historic Kennett Square

STATE GUIDELINES

During the Green Phase:

  • Large Gatherings of More Than 250 Prohibited
  • Masks Are Required When Entering a Business
  • Restaurants and Bars Open at 50% Occupancy
  • Personal Care Services (including hair salons and barbershops) Open at 50% Occupancy and by Appointment Only
  • Indoor Recreation, Health and Wellness Facilities, and Personal Care Services (such as gyms and spas) Open at 50% Occupancy with Appointments Strongly Encouraged
  • All Entertainment (such as casinos, theaters, and shopping malls) Open at 50% Occupancy
  • Construction Activity May Return to Full Capacity with Continued Implementation of Protocols

Green Phase Dining
Retail food service businesses, including restaurants, and bars located in counties designated as being in the green phase are permitted to provide take-out and delivery sales, as well as dine-in service in both indoor and outdoor seating areas, so long as they strictly adhere to the requirements of the guidance, including maximum occupancy limits:

  • Bar seating may be utilized if customers are seated and comply with physical distancing guideline of at least 6 feet or physical barriers between customers. Standing in a bar area will not be 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 unable to follow applicable guidance.

Guidance for Businesses in the Restaurant Industry Permitted to Operate During the COVID-19 Disaster Emergency to Ensure the Safety and Health of Employees and the Public

 

COUNTY INFORMATION AND RESOURCES

Posted on: June 19, 2020

Commissioners Confirm Chester County Ready for Green on June 26

green map

Responding to Governor Wolf’s announcement today that Chester County will move to green on June 26, Chester County Commissioners Marian Moskowitz, Josh Maxwell and Michelle Kichline confirm that the county is fully prepared to further relax restrictions caused by the COVID-19 pandemic. Click here to read the rest of the press release…..

“As COVID-19 restrictions relax during the green phase we will continue to do what Chester County does best: plan, prepare, partner and invest in the health of our residents, our businesses and our economy,” added Commissioner Kichline. 

To remain up to date on the Chester County Health Department information, guidance and data on COVID-19 go to chesco.org/coronavirus. For business and resident information and guidance on services and restrictions during the red, yellow and green phases go to restorechestercounty.org.


CHESTER COUNTY HEALTH DEPARTMENT UPDATE June 25th, 2020:

Greetings,

As you’re aware, Chester County transitions to the Green Phase of PA’s Reopening Plan on Friday, June 26.  The past few months presented many new restrictions and changed operations for many businesses.  These restrictions were developed to reduce the incidence of COVID-19 in our county and help us get to where we are today.  Chester County Health Department (CCHD) staff has observed many of your businesses working to comply with these measures to ensure healthy and safe operations.  We thank you for your cooperation during these past few months and request your continued diligence, especially as other regions begin to see a resurgence of COVID-19.

During the Green Phase, all retail food facilities, including bars, are permitted to provide dine-in service in both indoor and outdoor seating areas, as well as continue providing take-out and delivery service.  The requirements listed below must be met for all facilities providing in-person operations.  Additionally, facility occupancy continues to be limited to no more than 50%, and discrete gatherings within the facility are limited to 250 individuals.  The bulleted list below does not include all PA requirements.  Please refer to PA’s Guidance for Businesses in the Restaurant Industry Permitted to Operate During the COVID-19 Disaster Emergency to Ensure the Safety and Health of Employees and the Public for a complete list of requirements and recommendations.

Green Phase of PA’s Reopening Plan – Requirements for Retail Food Facilities 

Bar Service:

·       Bar seating is permitted as long as customers are seated and comply with physical distancing guideline of at least six feet or physical barriers between customers.

·       Standing in bar areas is not be 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.

Wearing Masks:

·       All customers must wear masks while entering, exiting, or traveling throughout the retail food facility.  Masks may be removed while seated.

·       Individuals who cannot wear a mask due to a medical condition are not required to wear masks, and are not required to provide documentation of such medical condition.

·       Provide 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.

Customer Spacing & Occupancy:

·       Provide at least six feet between parties at tables, (i.e., the six feet cannot include the space taken up by the seated guest) or physical barriers between customers where booths are arranged back to back. If tables or other seating are not movable, seat parties at least six feet apart.

·       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, to include all customers and employees at the facility, is calculated using the following two methods. The more restrictive number must be used.

o   Method 1:  Limit to 50% of stated fire code maximum occupancy or 24 people per 1,000 square feet if there is no applicable fire code maximum occupancy. When no fire code number is available for outdoor dining, the 24 people per 1,000 square feet number should be applied.

o   Method 2:  Arrange 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.

·       In addition to maximum occupancy limits, limits apply to discrete gatherings and events which may be held within the restaurant, facility, or venue, such as weddings, and catered events. Specifically, restaurants, facilities and venues must limit the total number of individuals gathering at one time (including staff) for any discrete gathering or event within the facility to no more than 250 individuals.

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

Employee Practices & Spacing:

·       Assign employee(s) 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.

·       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.

COVID-19 Exposures:

·       Plan for and execute measures if facilities are exposed to a person who tests positive for COVID-19, as outlined in the April 15, 2020 Order of the Secretary of Health for Worker Safety Measures.  CCHD is contacting facilities who were reported to have been exposed to a person who tested positive for COVID-19 to ensure facilities are aware of the exposure and inform facilities of required measures.  Please contact CCHD if your facility becomes aware of an exposure to a person who tested positive for COVID-19.

No Longer Prohibited:

·       Using self-service food or drink options, such as buffets, salad bars, and condiments is no longer prohibited.

·       Condiments provided on tables for customer use is no longer prohibited.

·       Using reusable menus is no longer prohibited.

·       Operating amenities and congregate areas such as child play areas, interactive games, and video arcades are no longer prohibited.

·       Refilling food and beverage containers or implements brought in by customers are no longer prohibited.

Chester County Health Department staff will continue to be available as a resource for your facility while you consider operational decisions to ensure compliance with food safety and COVID-19 requirements.  We look forward to your facility’s operations continuing in a safe manner.  Please contact the respective CCHD Inspector for your facility by referring to the following website: https://chesco.org/DocumentCenter/View/166/Restaurant-Inspector-Areas-of-Coverage?bidId=.

cid:image004.png@01D4EE1E.D408E7D0 Matt Skiljo, MPH

Bureau Director, Environmental Health Protection

Chester County Health Department

601 Westtown  Road, Suite 290

West Chester, PA 19380

610-344-6439

mskiljo@chesco.org

 

       “Protecting You and Your Environment”

 

CDC COMMUNITY HEALTH GUIDELINES:  Communities, Schools, Workplaces, and Events-Information for Where You Live, Work, Learn, and Play

BOROUGH OF KENNETT SQUARE:

We wanted to share 3 new temporary permit options now available from the Borough of Kennett Square.  These applications can be found on the Forms & Permit page on the Borough website: https://www.kennettsq.org/departments/codes_zoning/forms_and_permits.php

TEMPORARY PERMITS– Permits being temporarily granted due to pandemic restrictions

Starting Thursday, June 18, 2020, the 100 block of E. State Street will be closed to vehicle traffic Thursday 5:00 p.m. – 10:00 p.m. and Friday 5:00 p.m. – Sunday 10:00 p.m. to allow for outdoor dining and retail operations. This will create a nice pedestrian area and allow businesses to expand their operations outside. Everyone is required to follow all State and Local safety guidelines on social distancing and wearing masks.

Southern Chester County Chamber of Commerce:

PPE Kits for Small Businesses and Non-Profits

The Chester County Department of Emergency Services is working with SCCCC to offer pandemic kits with hand sanitizer, medical gloves and medical masks for distribution to small businesses and non-profits (under 100 employees).

Each kit is $10 and includes one half gallon
of hand sanitizer, 100 medical masks, and 100 pairs of medical gloves.

Arrangements can be made for pick up
at the Southern Chester County Chamber
of Commerce office in West Grove
by emailing Cheryl Kuhn – ckuhn@scccc.com.

Payment must be made at the time of pick up.
CASH OR CHECK ONLY