Dine-In Service at Restaurants

Restricted dine-in service may re-open in Larimer County per the approved variance request for restaurants. Please see our webpage for the variance approval for more information about how dine-in service can re-open. Updated guidance for breweries and wineries can also be found on the variance page of our website.

Food Safety 

Food has not been identified as a likely source of COVID-19 at this time; however, food businesses can play an important role in both protecting their employees and their customers from COVID-19 by following the routine food establishment personal and environmental hygiene practices identified below:

  • Request staff and onsite contractors to stay home if they aren't feeling well
  • Wash your hands thoroughly with soap and warm water for 20 seconds when first arriving at work, after using the restroom, before and after eating and frequently throughout the day. Avoid touching your eyes, nose or mouth.
    • If soap and water are not available, provide alcohol-based hand sanitizer (at least 60 percent alcohol) for both employees and customers by placing them at convenient/accessible locations.
  • Use sanitizing solution (i.e., one teaspoon of unscented household bleach in a gallon of cool water, there is no need to change the ratio of bleach to water to kill coronavirus. If in doubt, please follow the instructions on the bottle) to frequently sanitize commonly touched objects and surfaces such as card readers, countertops, dining tables, doorknobs, electronics, faucet handles, and menus frequently throughout the day. Change chlorine-based sanitizing solution at least once every four hours.
  • Ensure dishwasher and/or three-compartment sinks are used properly and have the appropriate level of sanitizer for final rinse (50-100 PPM chlorine-based sanitizer, follow the directions on the product label)
  • Ensure sneeze guards are in place where required
  • If you have food employees at higher risk for COVID-19, those who are 60 or older and those with underlying health conditions or weakened immune systems: consider temporarily re-assigning them to non-public-contact duties. We recommend that these individuals avoid gatherings of 10 or more people.
  • Create practices that encourage rapid service and reduce customer wait times.
    • Consider pre-packaging goods to limit product handling.
    • Limit customer handling, touching, smelling and sampling of products prior to purchase.
    • Adopt practices that encourage line management and reduce wait time for customers.
    • Some businesses may encourage customers to wait outside (with ample social distancing) through management of queuing or text system, that allow for customers to wait for their purchase away from a line of customers or in the relative safety of a car in a parking lot.
    • Some businesses may use methods like tape on the floor to maintain a social distancing radius of six feet in places where customers line up.

Facial Coverings in Food Service

Governor Polis and the Colorado Department of Public Health and Environment have issued orders requiring critical workers who have close contact (within six feet) with other employees or the public wear cloth masks while working. It also orders these workers to wear gloves if they are in close contact with customers. The public health order encourages employers to provide masks and gloves for their employees. 

Facial Coverings in Food Service-Quick Reference Guide - CDPHE