Bars permitted to reopen in East Jaintia Hills

Syllad | The Rising MeghalayaOctober 30, 2020

The Deputy Commissioner (Excise), East Jaintia Hills District in forms the general public that the  activities related to bars, hotels, clubs, restaurant for on- premises consumption of liquor under different license categories are permitted in the District with effect from 31^st  of October, 2020. He also said that in view of the need for precautionary measures to be taken by various stakeholders during COVID-19 pandemic, Standard Operating Procedures (SOP) have been prepared for compliance by all concerned.

The generic measures include simple public health measures that are to be followed to reduce the risk of Covid-19 and it need to be observed by all staff and patrons in these places at all times. These measures include frequent hand washing with soap for at least 40-60 seconds even when hands are not visibly dirty. Use of alcohol- based hand sanitizer for at least 20 seconds wherever feasible.

Respiratory etiquettes should be strictly followed, this involves strict practice of covering one’s mouth and nose while coughing/ sneezing with tissue/ handkerchief/flexed elbow and disposing of used tissues properly, spitting is strictly prohibited. Self monitor their health should be done by all and they should report any illness at the earliest to state and district helpline.  

According to the SOP, the timing for opening of IMFL license bar, hotels, clubs, restaurant is from 1PM to 8PM until further orders. Activities prohibited in the Order includes Dance performance of any kind including jam session or musical live bands is strictly prohibited, Opening of bars under containment zones, as declared by the competent authorities, large gathering/ groups of people. Person above 65 years of age and pregnant women should not be allowed.

The Order also states that adequate man power shall be deployed by the Bar management for ensuring social distancing  norms, physical distancing of at least 6 feet should be followed as far as feasible, number of people in the elevators shall be restricted and only asymptomatic staff and patrons shall be allowed. Furthermore, all staff and patrons to be allowed entry only if using face covers/ mask and preferably separate entry and exit points for patrons, staff and good supplies shall be organized. The entrance should also have mandatory hand hygiene, sanitizer dispenser and thermal screening provisions.

In addition, staggering of patrons should be done, if possible. Arrangement for customers to reserve seats beforehand is advised. The Seating arrangements should be made in such a way that adequate social distancing is maintain and not more than 50% seating capacity should be permitted  in Bar premises. It has also been advised that Disposable menus should be used, instead of cloth napkins, good quality disposal paper should be use. Contactless mode of ordering and digital mode of payment using e- wallets is encouraged.

Raw food, like salads and cold foods may not be serve as far as possible and water is to be serve from bottles, the outer part of which are also to be disinfected.

For air conditioning/ ventilation the guidelines of CPWD shall be followed which inter alia emphasizes that the temperature setting of all air conditioning devices should be in range of 24-300C, relative humidity should be in range of 40-70% intake of fresh air should be as much as possible and cross ventilation should be adequate.

Posters/standees/ AV media on preventive measures about COVID-19 are to be displayed prominently. Proper crowd management in the parking lots and outside the premises duly following social distancing norms shall be ensured. Information and logs with customer details to be maintained regularly for a minimum period of 30 days.

In case of a suspect or confirmed case in the premises, place the ill person in a room or area where they are isolated from others, provide a mask/ face cover till such time he/she is examined by a doctor. Immediately inform the nearest medical facility, hospital, clinic or call the state or district helpline. A risk assessment will be undertaken by the designated public health authority (District RRT/ treating physician) and accordingly further action will be initiated regarding management of case, his / her contacts and need for disinfection.  Disinfection of the premises will be taken up if the person is found positive.

As per the SOP, all employees who are at higher risk namely older employees, pregnant employees and employees  who have underlying medical conditions to take extra precautions, They should preferably not exposed to any front line work requiring direct contact with the public. Bar management to facilitate work from home wherever feasible. Staff/ waiters should wear mask and hand gloves and take other required precautionary measures at all times inside the bars.

Other bar safety measures includes precautions while handling supplies inventories and goods in the Bar premises shall be ensured and proper disinfection shall be organized. Bar counters and stools should be sanitized. Bar equipments such as shakers, blenders mixers and peg measurers to be cleaned and Ice containers trolley should be washed and sanitized. All bottles of spirits, wines and beers to be sanitized with food- grade disinfectant and all glassware to be cleaned with hot water and lemon. FSSAI guidelines should be followed by marking dates on recently opened beverages.

The general cleaning and sanitization measures in the order states that tables should be sanitized each time customer’s leaves. Effective and frequent sanitization within the premises shall be maintained such as cleaning and regular disinfection using 1% sodium hypochlorite of frequently touched surfaces such as door knobs, elevators buttons, hand rails, benches, washroom fixtures etc. and it should be made mandatory in all guest service area and common areas. Deep cleaning of all washrooms shall be ensured at regular intervals. Proper disposal of face covers/ mask/ gloves left over by patrons and/ or staff should be ensured.

Operational kitchens must be sanitized at regular intervals. In the kitchen, the staff should follow social distancing norms at workplace. Worktables should be realigned in such a manner that staff do not face each other and also maintain physical distance. All the staff should wear protective gear like face mask, chef caps/ net caps and face shields, approximately 100 ppm chlorine to be used while sanitizing non- vegetarian items and 50 ppm while sanitizing vegetarian items.