The Kato Ballroom is committed to providing a safe and healthy workplace for all our workers and guests. To ensure we have a safe and healthy workplace, the Kato Ballroom has developed the following COVID-19 Preparedness Plan in response to the COVID-19 pandemic. Managers and workers are all responsible for implementing this plan. Our goal is to mitigate the potential for transmission of COVID-19 in our workplaces and communities, and that requires full cooperation among our workers and management. Only through this cooperative effort can we establish and maintain the safety and health of all persons in our workplaces.
The COVID-19 Preparedness Plan is administered by Tania Cordes, who maintains the overall authority and responsibility for the plan. However, management and workers are equally responsible for supporting, implementing, complying with and providing recommendations to further improve all aspects of this COVID-19 Preparedness Plan. The Kato Ballroom’s managers and supervisors have our full support in enforcing the provisions of this plan.
Our workers are our most important assets. Kato Ballroom is serious about safety and health and protecting its workers. Worker involvement is essential in developing and implementing a successful COVID-19 Preparedness Plan. We have involved our workers in this process by: Discussing our reopening plans and procedures with our workers prior to our first event. We have also looked at other operations which have already opened and looked to model their best practices.
The Kato Ballroom’s COVID-19 Preparedness Plan follows the industry guidance developed by the state of Minnesota, which is based upon Centers for Disease Control and Prevention (CDC) and Minnesota Department of Health (MDH) guidelines for COVID-19, Minnesota Occupational Safety and Health Administration (MNOSHA) statutes, rules and standards, and Minnesota’s relevant and current executive orders. It addresses:
- ensuring sick workers stay home and prompt identification and isolation of sick persons;
- social distancing – workers must be at least six-feet apart;
- worker hygiene and source controls;
- workplace building and ventilation protocol;
- workplace cleaning and disinfection protocol;
- drop-off, pick-up and delivery practices and protocol; and
- communications and training practices and protocol.
The Kato Ballroom has reviewed and incorporated the industry guidance applicable to our business provided by the state of Minnesota for the development of this plan, including the following industry guidance “Restaurants and bars,” and “Indoor Seated Meeting Venues”. Other conditions and circumstances included in the industry guidance and addressed in the plan that are specific to our business include:
- additional protections and protocols for customers, clients, guests and visitors;
- additional protections and protocols for personal protective equipment (PPE);
- additional protections and protocol for access and assignment;
- additional protections and protocol for sanitation and hygiene;
- additional protections and protocols for work clothes and handwashing;
- additional protections and protocol for distancing;
- additional protections and protocols for managing occupancy;
- additional protocols to limit face-to-face interaction;
Ensure sick workers stay home and prompt identification and isolation of sick persons
Workers have been informed of and encouraged to self-monitor for signs and symptoms of COVID-19. The following policies and procedures are being implemented to assess workers’ health status prior to entering the workplace and for workers to report when they are sick or experiencing symptoms. Workers are required to take their temperature before reporting to work. If they have a temperature they are to text Tania Cordes and tell her they will not be coming to work. In addition, if workers have any symptoms of COVID even if they do not have a temperature, they will text Tania Cordes and tell her they are not coming to work. If an employee falls sick during work they are to immediately report to the on duty supervisor and go home. The following are the symptoms of COVID.
- Fever or chills
- Shortness of breath or difficulty breathing
- Muscle or body aches
- New loss of taste or smell
- Sore throat
- Congestion or runny nose
- Nausea or vomiting
Kato Ballroom has implemented leave policies that promote workers staying at home when they are sick, when household members are sick, or when required by a health care provider to isolate or quarantine themselves or a member of their household. All Full-Time employees will be allowed to stay home at full pay until they are cleared by a Doctor
Kato Ballroom has also implemented a policy for informing workers if they have been exposed to a person with COVID-19 at their workplace and requiring them to quarantine for the required amount of time. A text will be sent to all workers, with a required response, who were exposed to a person with COVID-19 immediately upon the Ballroom becoming aware of the situtation. If no response is received, the Ballroom will continue to call and text until all employees are aware.
In addition, a policy has been implemented to protect the privacy of workers’ health status and health information. No information will be shared except with Tania Cordes the Owner.
Social distancing – Workers must be at least six-feet apart, Guests are asked to stay 6 feet apart
Social distancing of at least six feet will be implemented and maintained between workers and guests. The Ballroom is a large space and all tables and workstations in the Ballroom will be able to be socially distanced. The Ballroom is able to accommodate 250 total people or 85 people in the banquet room and the layout of all tables will be at a minimum 6 feet apart. Tables will be set with 6 places at each to allow either families up to 6 people to sit together or 4 unrelated people to sit together. If the event is not seating it’s guests, signs will be put up limiting 4 unrelated or 6 related guests at each table.
All serving and clearing workspaces in the kitchen will either be limited in number or increased in size to maintain this distance. There will only be one person loading the dishwasher and one person drying the dishes. These employees are to stay 6 feet apart. Other employees will be instructed to scrape plates, put away food and other necessary tasks at the other workstations which are 6 feet apart or if not enough room to do so in the area outside the kitchen. The number of staff on will also be limited to allow distancing. Hours will be increased if needed, rather than more staff.
Tables at the bar will be marked “Do Not Sit Here” or chairs will be removed to create space. Bar Stools will be placed in groups of 4 all the way around the bar rather than just on one side. Bar signage will be placed instructing guests to sit at the bar and to maintain 6 foot spacing. If there is not enough spacing, guests will be told to return to their tables on the dance floor until spacing is resumed. Markings will be put at the bar to indicate 6 feet on floor and bar top.
All food will be served by Kato Ballroom staff who will be distanced 6 feet apart. For Dinner, Guests will come up to get their meal staying 6 feet apart. Kato Ballroom staff may plate all food items and hand the plate to the guest at the end of the line. Or if the guests are allowed to serve themselves, hand sanitizer will be available at the front of the line and staff will monitor the line. Guests will maintain a 6 foot gap, reminded by signage and floor markings, while waiting to receive their meal. Bar tenders will utilize the two stations at the bar that are 6 feet apart. Signage will be put up in all areas of the ballroom to ensure social distancing and no mingling.
All events will make reservations for their guests and the reservations will not exceed 250 people in the Ballroom or 85 people in the Banquet Room.
Ballroom doors will be marked with Entrance Only and Exit Only Signs to direct flow in and out of the Ballroom.
Signage will be posted in Bathrooms reminding people to social distance and wash their hands. Open Garbage Cans without lids will be available throughout the Ballroom.
Signage will be placed around the Ballroom reminding guests to stay 6 feet apart, to wash their hands, stay home if sick, cover their cough, don’t dance and help stop the spread of germs.
Workers will be required to wear masks at all times and wear gloves when dealing with customers, food and dishes. Gloves will be provided and workers will be required to bring a mask.
Hand Sanitizer will be provided at all entrances, the bar, the area that they receive their meal and exits.
Worker hygiene and source controls
Basic infection prevention measures are being implemented at our workplaces at all times. Workers are instructed to wash their hands for at least 20 seconds with soap and water frequently throughout the day, but especially at the beginning and end of their shift, prior to any mealtimes and after using the restroom. All Guests to the workplace are required to wash or sanitize their hands prior to or immediately upon entering the facility. Hand-sanitizer dispensers (that use sanitizers of greater than 60% alcohol) are at entrances and locations in the workplace so they can be used for hand hygiene in place of soap and water, as long as hands are not visibly soiled. Workers are required to wash their hands immediately and put on gloves provided in the kitchen.
Workers and guests are being instructed to cover their mouth and nose with their sleeve or a tissue when coughing or sneezing, and to avoid touching their face, particularly their mouth, nose and eyes, with their hands. Workers and guests are expected to dispose of tissues in provided trash receptacles and wash or sanitize their hands immediately afterward. Respiratory etiquette will be demonstrated on posters and supported by making tissues and trash receptacles available to all workers and other persons entering the workplace. Posters will be placed on all front doors as well as in the Bathroom as a reminder.
Workplace building and ventilation protocol
Operation of the building in which the workplace is located, includes necessary sanitation, assessment, and maintenance of building systems, including water, plumbing, electrical, and heating, ventilation and air conditioning (HVAC) systems. The maximum amount of fresh air is being brought into the workplace, air recirculation is being limited, and ventilation systems are being properly used and maintained. Steps are also being taken to minimize air flow blowing across people. The Ballroom has two large fans that are always open to the outdoors thereby keeping a constant flow of fresh air moving out of the building. The two large fans which extract air from the building will be always on during events. In addition, ceiling fans will be operational to keep air circulating. The ceiling is over 25 feet tall eliminating a lot of circulation issues. The current heating/AC system is only 3 years old and the filters were all changed on July 2, 2020.
Workplace cleaning and disinfection protocol
Regular practices of cleaning and disinfecting have been implemented, including a schedule for routine cleaning and disinfecting of work surfaces, equipment, and areas in the work environment, including restrooms, meeting rooms, and the Ballroom. Frequent cleaning and disinfecting is being conducted of high-touch areas, including door handles and railings this is being done during the event by the manager on duty. The Ballroom will be completely clead and sanitized before each event. After the event, the Ballroom will be completely cleaned again before another event is allowed to enter. Most events are 7 days apart allowing for an even more thorough reduction in germs through natural death. The custodial staff will be responsible for these cleanings and will use the germicidal disinfectant provided by Sysco to kill COVID germs. The kitchen staff will be responsible for disinfection of the kitchen and it’s surfaces using a bleach and water solution. During the week there is only the owner and the custodial staff in the building.
Appropriate and effective cleaning and disinfecting supplies have been purchased and are available for use in accordance with product labels, safety data sheets and manufacturer specifications, and are being used with required personal protective equipment for the product.
Drop-off, pick-up and delivery practices and protocol
Commercial food delivery will be thru the back door by the kitchen and left on the floor in the kitchen for Kato Ballroom staff to put away. Beer delivery will come in thru the side door and beer will be put directly into the storage cooler and then left for at least 48 hours until moved into the cooler for sale.
Communications and training practices and protocol
This COVID-19 Preparedness Plan was communicated via email to all workers on July 2, 2020, and necessary training was provided when workers came for first event. Additional communication and training will be ongoing by Email if necessary. Training will be provided to all workers who did not receive the initial training and prior to initial assignment or reassignment.
Instructions will be communicated to all workers, including employees, temporary workers, staffing and labor-pools, independent contractors, subcontractors, vendors and outside technicians about protections and protocols, including: 1) social distancing protocols and practices; 2) drop-off, pick-up, delivery; 3) practices for hygiene and respiratory etiquette; 4) recommendations or requirements regarding the use of masks, face-coverings and/or face-shields by workers and guests. All workers and guests will also be advised not to enter the workplace if they are experiencing symptoms or have contracted COVID-19. Workers will be advised via training via email and guests will be advised via signage at the front entrance.
Managers and supervisors are expected to monitor how effective the program has been implemented. Records will be kept of anyone that contracts COVID, the date they were at the Ballroom and who they were in contact with. In the case that a guest or worker contracts COVID, all workers will be alerted to the fact and told to quarantine for 14 days. All management and workers are to take an active role and collaborate in carrying out the various aspects of this plan, and update the protections, protocols, work-practices and training as necessary. This COVID-19 Preparedness Plan has been certified by Kato Ballroom management and the plan was posted throughout the workplace and made readily available to employees June 25, 2020. It will be updated as necessary by Tania Cordes.
Additional protections and protocols
Other conditions and circumstances addressed in this plan that are specific to our business include:
- All silverware will be wrapped in napkins. Filled water glasses and silverware will be put on the table as guests arrive for dinner.
- Eliminate salt and pepper shakers from the tables. Individual packets will be available.
- Seating no more than 10 chairs per table.
- Coffee will be available per request and served by staff – no coffee stations available
- Any self serve or buffet stations will have hand sanitizer at the beginning and all guests will be asked to use the sanitizer before serving themselves. These stations will be monitored throughout the event by a specified staff member.
- Guests will be encouraged to stay 6 feet apart at all times. Floor markings will be made where lines form.
- Guests will be made aware of the mask mandate and will be asked to wear a mask when not seated eating or drinking
- CDC Guidance of dancing safely with a mask will be posted throughout facility.
- Dinner tables will be 6 feet apart and other tables throughout the Ballroom will be marked as closed if they are too close to each other.
- Specific Bar Guidance Signs will be posted to alert guests to stay 6 feet apart, not to mingle, to return to their dinner table if the bar is too crowded, no refills on drinks.
Certified by: Tania Cordes, Owner, 10/20/20