We care about the residents, workers, and visitors of Chapel Hill/Orange County. We join you in a desire to return to our lives but recognize that extra precautions will be necessary for some time. Our pledge is a shared commitment with you to keep each other healthy.By following recommended public health guidelines and showing our respect to the people around us, we can minimize the spread of COVID-19 and keep our doors open. Together we will take the precautions necessary for all of us to stay safe.Latest Local COVID-19 InformationIn response to COVID-19, the best guidance is to continue to take personal responsibility for your safety by avoiding large groups and maintaining a 6-foot distance from others. For the latest COVID-19 updates, please reference: https://www.orangecountync.gov/2332/Coronavirus-COVID-19Below are Stay Safe Pledge guidelines that are being followed by specific sectors of our industry.

Orange County, NC Requirements

Cloth Face Coverings

The Orange County Emergency Declaration differs from the state’s Executive Order 141 by:

• Requiring restaurant, personal care, grooming, tattoo and retail employees and staff to wear a face covering while on duty. This requirement does not apply to people whose religious beliefs prevent them from wearing a face covering, people who cannot wear a face covering due to a medical or behavioral condition, and people who are under twelve years of age.
• Recommending that all businesses require customers to wear a face covering while inside the business.
• Tables at restaurants are limited to no more than six people (the state order allows up to 10). However, more than six people may sit together at the same table if they are members of the same household.For the purposes of this Order, restaurants are defined as permitted food establishments, under N.C. Gen. Stat. 130A-248, and other establisments that both prepare and serve food. This includes, but is not limited to, restaurants, cafeterias, food halls, dining halls, food courts, and food kiosks. This includes not only free-standing locations but also locations within other businesses or facilities, including, but not limited to airports, shopping centers educational institutions, or private or members-only clubs where food and beverages are permitted to be consumed on premises.
• Cloth Face Covering FAQ 
• SPANISH
• CHINESE
• MORE COVID-19 Frequently Asked Questions
• PRINTABLE FACE COVERING SIGNS FOR BUSINESSES: Dual Language PDF

Phase Two Press Release:

• ENGLISH 
• SPANISH
• CHINESE

Hotel Accommodations

The safety and wellbeing of employees and guests is a top priority of hotel and lodging operators. As they reopen, enhanced cleaning and specific safety protocols are in place based on guidelines from North Carolina Health and Human Service and local health departments along with recommendations from the U.S. Travel Association, American Hotel & Lodging Association, and Center for Disease Control and hotel corporate offices.

Employee Safety

• Proper PP&E including face masks, waterproof aprons for laundry and guest room cleaning, handling trash or dirty linen. Employees not allowed to be without face masks in any public area or guest room. Signed agreement with understanding of proper protocol from all team members.
• Temperature log at start of shift and strict stay at home policy if any symptoms at all. Training for managers with guidelines for handling any concerns – not optional for any team member entering the building.
• In addition to employee temp or as an alternative use:
  • Screening questions similar to the Orange County self-checker
  • Employee Pledge to each other to stay home if sick and to follow work rules of hand washing and PPE use
• New standards training in each department for personal safety, sanitation, and guest interaction
• Sanitizer in all back of house areas
• Safety posters throughout back of house to remind to wash hands, don’t touch your face and social distancing
• Increased approved, hospital grade disinfectant with more frequent use in high touch points, including all employee areas
• Social distance requirements for team members in all departments with each other and guests
• All team members are required to attend a 1-hourCovid- 19 training prior to coming back to the hotel operations.
• Review back office time clock procedures to minimize contact

Front Office

• Plexiglas dividers at desk
• Social distancing signage and markings for line
• Paperless check in and out
• Encourage the use of Mobile Key for guest rooms
• Encourage Mobile Check-in
• Masks worn
• Sanitizer station at check in with credit card machine
• Bell carts disinfected after each use (or taken out of service)
• Hourly disinfecting in front office area
• Individually wrapped pens for check-in
• Sanitizing box for cleaning guest rooms key
• Sanitizing container for touched ink pens

Public Areas

• Sanitizer stations
• Social distancing markers and signs
• Hourly disinfecting schedule for all areas and high touch points
• Coffee attendant in morning to greet guests and serve coffee and grab and go breakfast
• Remove all brochures, collateral, newspapers
• Space business center properly to promote social distancing
• Monitoring of traffic and safe practices.
• Furniture removed in lobby/breakfast area – no guests allowed to congregate in the lobby
• Pool, Fitness Centers closed
• Lobby closed to anyone who is not an approved employee or guest with a valid reservation (no use of public restrooms etc by others)
• Develop elevator protocol; i.e. only 2 passengers per ride, unless with the same family or business unit

Housekeeping

• Use of disinfectant that is on CDC list on all high touch surfaces
• Proper PP&E enforced
• Remove all unnecessary loose collateral in guest rooms such as note pads, pens, laundry slips and have a sign listing these as call to request
• Linen not shaken and placed in a vinyl bag to be transported to laundry
• No glassware
• Individually packed condiments
• No decorative pillows or other décor on beds
• Remove all linen whether used or not after every checkout
• Reduced stay over requirements
• Any concerns with any guest room is out of service for three days with no entry allowed by any team member and then cleaned
• Room verification of cleanliness with no entry since housekeeping will be designated through a sticker on guest room door.
• Enhanced training as provided by AHLA, NCRLA and brand specific guidelines
• Designated “Champion of Employee/Guest Safety” with requirements for special inspections, training and assisting all managers in monitoring all situations and practices by our team and our guests.
• Develop a hand washing system for guest room housekeepers not using the guest room sink
• Each room equipped with their own PPE
• Step in sanitizing box for cleaning bottom of shoes every hour
• Remove bath amenity tray and replace with washcloth
• Disinfect “privacy please” cards

Food & Beverage

Lodging properties with food and beverage will adhere to guidance established by the NC Department of Health and Human Services that addresses social distancing, face coverings, cleaning and hygiene, water and ventilation, monitoring systems and other efforts to protect guests and staff. This includes:

• Revised menus built on grab and go – portion-controlled items gloves used at all times to prepare bags
• Sanitation schedule enhanced for additional disinfecting
• Seating broken up to promote social distancing (or removed) Every other table
• Single use wrapped utensils/Rollups used only
• No linens
• All linens have to come wrapped in plastic containers prior to being places on tables
• Staff wearing masks
• Hand washing increased
• Prepared items removed as an option (at focused service brands)
• Food service hours reduced to a minimum
• Coffee Stations removed only coffee/tea service with a masked/gloved attendant.
• Single serve condiments
• Plexi glass for cashier stations
• Offering limited touch F&B and placing a sticker showing it is safe
• Lapel stickers stating I’m cool after temperature checks
• Refills on beverages will be in different glass
• Step in sanitizing box for cleaning bottom of shoes every hour
• Menus are disposable paper menus
• Green sign shows the table is clean and red shows it is not clean
• Room service deliveries will be placed outside guest room door, no face to face contact with guest.
• All room service will be in a sealed container

Engineering Department

• Engineer must wear a masks and gloves
• Engineer cannot enter a guest room while a guest is in the room
• Use of disinfectant that is on CDC list on all high touch surfaces prior to working on a surface or item
• Hourly disinfecting in maintenance office area
• Step in sanitizing box for cleaning bottom of shoes every hour

Restaurants

Orange County restaurants will be following guidance established by the NC Department of Health and Human Services that addresses social distancing, face coverings, cleaning and hygiene, water and ventilation, monitoring systems and other efforts to protect vulnerable populations. Many restaurants and other tourism businesses are also participating in the “Count on Me NC” program launched by the North Carolina Restaurant & Lodging Association which includes additional training in partnership with North Carolina State University.

Social Distancing and Minimizing Exposure

Social distancing is a key tool to decrease the spread of COVID-19. Social distancing (“Physical Distancing”) means keeping space between you and other people outside of your home. Stay at least 6 feet (about 2 arms’ length) from other people; do not gather in groups; stay out of crowded places and avoid mass gatherings. Phase 2 includes several requirements and recommendations to support social distancing in spaces where the public may gather.

Restaurants are required to: 

• Ensure social distancing by arranging tables and seating to achieve at least 6-foot separation between parties for indoor and outdoor dining.
  • Each group of people sitting at a counter should be separated by six (6) feet.
• Permit no more than 50% of maximum occupancy as stated in fire capacity. Restaurants may permit up to 12 people per 1,000 feet if there is not a fire code number available.
• Post the reduced “Emergency Maximum Capacity” in conspicuous place. Sign templates are available in English and Spanish on the NC DHHS COVID-19 response site.
• Post signage reminding people about social distancing (staying at least 6 feet away from others). Know Your W’s sign templates are available in English and Spanish on the NC DHHS COVID-19 response website.
• Mark six (6) feet of spacing in lines at high-traffic areas for customers, such as any cash register or any place where customers wait to be seated

It is recommended that restaurants:

• Allow no more than 6 people at a table unless they are a family from the same household.
• Don’t use shared tables among multiple parties unless the seats can be arranged to maintain social distancing between parties.
• Require patrons to wait outside, with markings to ensure 6 feet apart, with floor markings and instructions for social distancing.
• Provide hand sanitizer (with at least 60% alcohol) at the entrance when available.
• Provide education to employees on how to properly wear, remove, and wash or dispose of face coverings.
• Install physical barriers, such as sneeze guards and partitions at cash registers, or other food pickup areas where maintaining physical separation of 6 feet is difficult.
• Advise all wait staff to stay 6 feet away from customers to the extent possible.
• Advise all employees to stay 6 feet away from each other to the extent possible.
• Stagger seating times to the extent possible by using reservation systems or other methods; rotate or stagger shifts to limit the number of employees in the workplace at the same time
• Consider alternative options to gathering lots of people in a small area, such as having people wait in their cars and alerting them by phone when their table is ready.
• Staff meetings should be held virtually or provided by written notes instead of congregating.
• Reduce condiments and other items on the table for use between customers; provide condiments by request only; or provide disposable condiment packs.
• Continue to provide take-out, curbside pickup, and delivery options.
• Use rolled utensils and discontinue preset table settings.
• Continue to offer contactless payment options, curbside pickup, and delivery; if possible, use phone app technology to alert patrons when their table is ready to avoid use of pagers or buzzers.
• Use touchless payment options as much as possible. Ask customers and employees to exchange cash or card payments by placing on a receipt tray or on the counter rather than by hand. Wipe any pens, counters, or trays between use and between customers with a disinfecting wipe.
• Designate an ordering area at bars when wait staff are not available to visit each table. The ordering area should be at least 6 feet from other patrons seated at bar.

Cleaning and Hygiene

Washing hands with soap and water for 20 seconds or using hand sanitizer reduces the spread of transmission.

Restaurants are required to:

• Perform ongoing and routine environmental cleaning and disinfection of high-touch areas (e.g., doors, doorknobs, rails) with an EPA approved disinfectant for SARS-CoV-2 (the virus that causes COVID-19), and increasing disinfection during peak times or high customer density times and all shared objects (e.g., payment terminals, tables, countertops/bars, receipt trays, condiment holders) between use.
  • Disinfect dining tables and booths, including condiment containers and reusable menus, between each use, allowing the disinfectant to sit for the necessary contact time recommended by the manufacturer.
• Promote frequent use of hand washing and hand sanitizer for wait/food service staff upon reporting to work and frequently throughout shift. Hand washing is required to at least meet the requirements as specified in the North Carolina Food Code Manual, Sections 2-301.12, 2-301.14, and 2-301.15.

It is recommended that restaurants:

• Systematically and frequently check and refill hand sanitizers (at least 60% alcohol) and assure soap and hand drying materials are available at sinks.
• Use disposable menus, a menu display board, or mobile options, between customers/groups.
• Use single use/disposable linens when possible. If using disposable linens is not possible, disinfect cloth linens after each customer.
• Provide, whenever available, hand sanitizer (with at least 60% alcohol) at the entrance and other areas.
• Avoid offering any self-serve food or drink options, such as buffets, salad bars, and drink stands.
• If self-serve is used:
  • Provide an attendant at buffet areas to monitor social distancing and remove any
  • Contaminated food or utensils.
  • Change, clean, and disinfect serving utensils (e.g., tongs, bulk food dispenser spoons) every 30 minutes.
  • Have employee’s plate food for customers or provide increased monitoring of self-service areas.
  • Encourage hand washing and hand sanitizer use among customers before using self-service area. Provide hand sanitizer at the beginning of each service line and post signage requesting use before handling utensils.

Monitoring for Symptoms

Conducted regular screening for symptoms can help reduce exposure to COVID-19. Encourage employees to self-monitor for symptoms such as fever, cough, or shortness of breath. If they develop symptoms, they should notify their supervisor and stay home. More information on how to monitor for symptoms is available from the CDC.

Restaurants are required to:

• Conduct daily symptom screening (use this standard interview questionnaire) (English Spanish) of employees at entrance with immediately sending symptomatic workers home to isolate.
• Post signage at the main entrance requesting that people who have been symptomatic with fever and/or cough not enter, such as Know Your Ws/Stop if You Have Symptoms flyers (English – Color, Black & White; Spanish - Color, Black & White).
• Employees who have symptoms when they arrive at work or become sick during the day should immediately be separated from other employees, customers, and visitors and sent home.

It is recommended that restaurants:

• Have a plan in place for immediately removing employees from work if symptoms develop.
• Establish and enforce sick leave policies to prevent the spread of disease, including:
  • Enforcing employees staying home if sick.
  • Encouraging liberal use of sick leave policy.
  • Expanding paid leave policies to allow employees to stay home when sick.
• Per CDC guidelines, if an employee has been diagnosed with COVID-19 or is presumed positive by a medical professional due to symptoms, the employee should be excluded from work until: No fever for at least 72 hours since recovery (without the use of fever-reducing medicine) AND Other symptoms have improved (e.g., coughing, shortness of breath) AND At least 10 days have passed since first symptoms
• Per CDC guidelines, if an employee has been diagnosed with COVID-19 but does not have symptoms, they should remain out of work until 10 days have passed since the date of their first positive COVID-19 diagnostic test results, assuming they have not subsequently developed symptoms since their positive test.
• Require symptomatic employees to wear masks until leaving the facility. Cleaning and disinfecting procedure should be implemented by designated personnel following CDC guidelines once sick employee leaves.
• Provide employees with information on help lines to access information or other support in
• reference to COVID-19, e.g. 211 and Hope4NC Helpline (1-855-587-3463) Protecting

Vulnerable Populations

Information on who is at higher risk for severe disease is available from the CDC and NC DHHS.

It is recommended that restaurants:

• Designate a specific time for persons at higher risk to access the restaurant without the general population (such as early morning, or late afternoon).
• Enable employees to self-identify as high risk for severe disease and reassign work to minimize face-to-face contact and to allow them to maintain a distance of six feet from others, or to telework if possible.

Combating Misinformation

Help make sure that the information your employees is getting is coming directly from reliable resources. Use resources from a trusted source like the CDC or NCDHHS to promote behaviors that prevent the spread of COVID-19.

It is recommended that restaurants:

• Provide workers with education about COVID-19 strategies, using methods like videos,
• Webinars, or FAQs. Some reliable sources include NC DHHS COVID-19, Know Your W’s: Wear, Wait, Wash, NC DHHS COVID-19 Latest Updates, NC DHHS COVID-19 Materials & Resources
• Promote informational help lines like 211 and Hope4NC and other Wellness Resources.
• Put up signs and posters, such as those found Know Your W’s: Wear, Wait, Wash and those found Social Media Toolkit for COVID-19.
• Message through media and social media.

Water and Ventilation Systems

Reduced use of water and ventilation systems can pose their own health hazards. There is increased risk for Legionella and other from stagnant or standing water.

Before reopening, it is recommended that:

• Follow the CDC’s Guidance for Reopening Buildings After Prolonged Shutdown or Reduced Operation to minimize the risk of diseases associated with water.
• Ensure ventilation systems operate properly and increase circulation of outdoor air as much as possible by opening windows and doors, using fans, or other methods. Do not open windows and doors if they pose a safety or health risk to people using the facility.

Retail

Social Distancing and Minimizing Exposure
Social distancing is one of the only tools to decrease the spread of COVID-19. Social distancing (“physical distancing”) means keeping space between yourself and other people outside of your home. Stay at least 6 feet (about 2 arms’ length) from other people; do not gather in groups; stay out of crowded places and avoid mass gatherings. Phase 2 includes several requirements and recommendations to support social distancing in spaces where the public may gather.

Retail Businesses are required to:

• Limit occupancy of all operating establishments to no more than 50 percent of the stated fire capacity or 12 per 1,000 square feet if there is not a fire code number readily available.
• Post the reduced “Emergency Maximum Occupancy” in a noticeable place. Sign templates are available in English and Spanish on NC DHHS COVID-19 response site.
• Post signage reminding attendees and staff about social distancing (staying at least 6 feet away from others). Know Your Ws sign templates are available in English and Spanish on the NCDHHS COVID-19 response site.
• Mark six (6) feet of spacing in lines at point of sale and in other high-traffic areas for customers, such as at deli counters and near high-demand products.

It is recommended that Retail Businesses:

• Clearly mark designated entry and exit points; if a building has only one entry/exit point, try to stagger entry and exit times if possible.
• Clearly mark 6 feet of spacing in a designated area outside the establishment where people congregate due to limits on indoor capacity.
• Allow staff to work remotely as much as possible.
• Stagger shifts when remote working is not possible.
• Develop and use systems that allow for online, email, or telephone transactions.

Cloth Face Coverings

• It is strongly recommended that all employees and customers wear a cloth face covering when they may be near (less than 6 feet from) other people. A FAQ about face coverings is available in English and Spanish.
• It is encouraged that businesses provide cloth face coverings for employees and customers. If provided, they must be single use or properly laundered using hot water and a high heat dryer between uses.
• Please share guidance to employees on use, wearing, and removal of cloth face coverings, such as CDC’s guidance on wearing and removing cloth face masks, CDC’s use of cloth face coverings, and CDC’s cloth face coverings FAQ’s.

Cleaning and Hygiene

Washing hands with soap for 20 seconds or using hand sanitizer reduces the spread of transmission.

Retail Businesses are required to:

• Perform ongoing and routine environmental cleaning and disinfection of high-touch areas (e.g., doors, doorknobs, rails, tables, chairs) with an EPA approved disinfectant for SARS-CoV-2 (the virus that causes COVID-19), and increase disinfection during peak times or high customer density times.

It is recommended that Retail Businesses:

• Promote frequent use of hand washing and hand sanitizer for staff and individuals. Require hand washing of staff immediately upon reporting to work, after contact with individuals, after performing cleaning and disinfecting activities, and frequently throughout the day.
• Provide, whenever available, hand sanitizer (with at least 60% alcohol) at the entrance and other areas. Systematically and frequently check and refill hand sanitizers and assure soap and hand drying materials are available at all sinks.
• Provide tissues for proper cough and sneeze hygiene.
• Increase circulation of outdoor air as much as possible by opening windows and doors, using fans, or other methods. Do not open windows and doors if they pose a safety risk.

Monitoring for Symptoms

Conducting regular screening for symptoms can help reduce exposure. Staff should be encouraged to self-monitor for symptoms such as fever, cough, or shortness of breath. If they develop symptoms, they should notify their supervisor and return home. More information on how to monitor for symptoms is available from the CDC.

Retail Businesses are required to:

• Employees who have symptoms when they arrive at work or become sick during the day should immediately be separated from other employees, customers, and visitors and sent home.
• Conduct daily symptom screening (standard interview questionnaire) (English | Spanish) of employees at entrance to workplace with immediately sending symptomatic workers home to isolate.
• Post signage at the main entrance requesting that people who have been symptomatic with fever and/or cough not enter, such as Know Your Ws/Stop if You Have Symptoms flyers (English - Color, Black & White; Spanish - Color, Black & White).

It is recommended that Retail Businesses:

• Have a plan in place for immediately removing employee from work if symptoms develop.
• Establish and enforce sick leave policies to prevent the spread of disease, including:
• Enforcing employees staying home if sick.
• Encouraging liberal use of sick leave policy.
• Expanding paid leave policies to allow employees to stay home when sick.
• Per CDC guidelines, if an employee has been diagnosed with COVID-19 or is presumed positive by a medical professional due to symptoms, the employee should be excluded from work until:
  • No fever for at least 72 hours since recovery (without the use of fever-reducing medicine AND
  • Other symptoms have improved (e.g., coughing, shortness of breath) AND
  • At least 10 days have passed since first symptoms
• Per CDC guidelines, if an employee has been diagnosed with COVID-19 but does not have symptoms, they should remain out of work until 10 days have passed since the date of their first positive COVID-19 diagnostic test, assuming they have not subsequently developed symptoms since their positive test.
• Require symptomatic employees to wear masks until leaving the facility. Cleaning and disinfecting procedure should be implemented by designated personnel following CDC guidelines once sick employee leaves.
• Provide employees with information on help lines to access information or other support in reference to COVID-19, e.g. 211 and Hope4NC Helpline (1-855-587-3463)

Protecting Vulnerable Populations

Information on who is at higher risk for severe disease is available from the CDC and NCDHHS.

It is recommended that Retail Businesses:

• Designate a specific time for persons at higher risk to shop without the general population (such as early morning, or late afternoon).
• Enable employees to self-identify as high risk for severe disease and reassign work to minimize face-to-face contact and to allow them to maintain a distance of six feet from others, or to telework if possible.

Combating Misinformation

Help make sure that the information your employees are getting is coming directly from reliable resources. Use resources from a trusted source like the CDC or NCDHHS to promote behaviors that prevent the spread of COVID-19.

It is recommended that Retail Businesses:

• Provide workers with education about COVID-19 strategies, using methods like videos,
• Webinars, or FAQs. Some reliable sources include NC DHHS COVID-19, Know Your W’s: Wear, Wait, Wash, NC DHHS COVID-19 Latest Updates, NC DHHS COVID-19 Materials & Resources
• Promote informational help lines like 211 and Hope4NC and other Wellness Resources.
• Put up signs and posters, such as Know Your W’s: Wear, Wait, Wash and those found in the
• Social Media Toolkit for COVID-19.

Water and Ventilation Systems

Reduced use of water and ventilations systems can pose their own health hazards. There is increased risk for Legionella and other waterborne pathogens from stagnant or standing water.

Before reopening, it is recommended that:

• Follow the CDC’s Guidance for Reopening Buildings After Prolonged Shutdown or Reduced
• Operation to minimize the risk of diseases associated with water.
• Ensure ventilation systems operate properly and increase circulation of outdoor air as much as possible by opening windows and doors, using fans, or other methods. Do not open windows and doors if they pose a safety or health risk to people using the facility