Muffin Top Cafe
The Nicollet Diner

More Information

If you have questions or concerns regarding this plan or our response to COVID-19, Please  Contact Our Management Team

​​​​​​​COVID-19 Preparedness Plan for The Nicollet Diner & Muffin Top Cafe

The Nicollet Diner & Muffin Top Cafe are committed to providing a safe and healthy workplace for all our workers and guests. To facilitate this, we have developed the following COVID-19 Preparedness Plan in response to the COVID-19 pandemic. Managers and workers have been involved in the creation of this plan and are all responsible for its implementation and execution as well as providing additional feedback to drive changes and updates to the plan to help us better accomplish our commitment to a safe and healthy workplace. Our goal is to mitigate the potential for transmission of COVID-19 in our workplaces and communities, and that requires full cooperation among our management, workers and guests. Only through this cooperative effort can we establish and maintain the safety and health of all persons in our establishment.

Management and workers are responsible for implementing and complying with all aspects of this COVID-19 Preparedness Plan and have our full support in enforcing the provisions of this policy. We encourage our workers to ask questions, raise safety and health concerns and offer suggestions related to the plan and its implementation. This feedback will be documented in our managers log, discussed at regular management meetings and changes to this plan communicated to staff using our scheduling and communication application (7-Shifts) and reviewed during pre-shift health screenings.

Our workers are our most important assets and we take this seriously. Worker involvement is essential in developing and implementing a successful COVID-19 Preparedness Plan. Our plan was a working document, in process for several weeks until finalized as the plan herein. We have involved our workers in this process by showing them the plan as it evolved and sought feedback to integrate their ideas. We have modified the plan to incorporate their feedback and address their concerns. Our COVID-19 Preparedness Plan follows State of Minnesota Industry Guidance for our business, Centers for Disease Control and Prevention (CDC) Guidelines, federal Occupational Safety and Health Administration (OSHA) standards related to safety and health precautions required in response to COVID-19 and applicable executive orders and addresses the following:

1. policies and procedures that assist in the identification of sick workers and ensure sick workers stay home;
2. implementation of engineering and administrative controls for social distancing;
3. worker hygiene and source controls;
4. workplace building and ventilation protocols;
5. workplace cleaning and disinfecting protocols;
6. drop-off, pick-up and delivery practices and protocols; and
7. communications, training and supervision practices and protocols.
8. what customers and clients can do to minimize transmission;
9. additional protections and protocols for receiving and exchanging payment;
10. additional protections and protocols for managing occupancy;
11. additional protections and protocols to limit face-to-face interactions; and
12. additional protection and protocols for distancing and barriers.

1. Policies and procedures that assist in the identification of sick workers and ensure sick workers stay home


Workers have been informed of and encouraged to self-monitor for signs and symptoms of COVID-19. The following policies and procedures have been implemented to assess workers’ health status prior to entering the workplace and for workers to report when they are sick or experiencing symptoms.


- Employees are urged to stay home and contact the restaurant immediately if they are ill or have symptoms of illness.
- Each employee undergoes a health screening at the beginning of their shift to record their body temperature and verify they have not       experienced any symptoms known to be related to COVID-19 in the last 72 hours.
- Employees are reminded if they begin to feel ill to report it to the manager on duty right away.
- Any employee reporting illness is prevented from coming to work or sent home immediately.
- Any areas or workspaces used by the employee are sanitized upon their departure.

The Nicollet Diner & Muffin Top Café have implemented leave policies that promote workers staying at home when they are sick, when household members are sick, or when they are required to isolate or quarantine themselves or a member of their household. Staff accrues 1 hour of sick time for every 30 hours they work and able and encouraged to use sick time if they are ill or having symptoms. Any ill employee or employee exhibiting symptoms is required to undergo a medical screening with their physician. Employees are able to return to work when released by their physician and have been symptom free for 72 hours. Any employee that tests positive for COVID-19 or cares for a family member who test positive, qualifies for an additional 80 hours of sick time under FFCRA. Accommodations for workers with underlying medical conditions or who have household members with underlying health conditions have been implemented. We encourage all employees with underlying health conditions or may fall into a higher risk group to discuss with their physician their risk level, precautions they should take and we are committed to accommodating employees in any way we can.

We are committed to supporting employees adversely effected by COVID-19. If an employee has exhausted all available sick pay or FFCRA paid leave we will work with employees on a case by case basis. This commitment is to ensure no employee is off work, without pay or income while being adversely affected by COVID-19.

The Nicollet Diner & Muffin Top Café 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. If an employee has been exposed the management will reach out to them immediately and explain they need to be quarantined for 10 days from when they were exposed or if they go on to experience symptoms, until they have been released to work by their physician. In addition, a policy has been implemented to protect the privacy of workers’ health status and health information. The company will not divulge any employee’s health status or information through the notification process, only explained they were likely exposed and the protocol they should follow. Workers’ health status and health information may only be released to government or medical entities when we are legally required to do so or with the employees’ consent.

2. Social distancing – maintaining six feet of physical distancing


Social distancing of six feet will be maintained between workers and guests in the workplace through the following engineering and administrative protocols:


- Installation of social distancing markers to direct patrons where to wait while waiting to place or pick up an order.
- Installation of sneeze guards in areas staff is frequently face to face with guests.
- Designated queues for dine-in, delivery and to go that ensure we do not exceed approved capacity.
- The use of an app that manages our wait lists, lines and reservations.
- The use of 2 adjacent metered parking spaces as a Carside pickup zone to avoid people in the restaurant.
- The use of 4 adjacent parking meters for outdoor seating
- Signage to encourage wearing masks and social distancing.

The Nicollet Diner & Muffin Top Café utilizes an employee scheduling and communication software (7-Shifts). Communication regarding changes, points of improvement or coaching are distributed through this software and reviewed with management during clock in and health screening.

The Nicollet Diner & Muffin Top Café utilizes a reservations and waitlist software (OpenTable). The use of this system allows us to maintain and monitor the number of occupants to not exceed the limit of occupant capacity.

3. Worker hygiene and source controls


Handwashing:
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, when changing gloves, after break or mealtimes and after using the toilet. All customers and visitors to the workplace will be required to wash or sanitize their hands prior to or immediately upon entering the facility. Hand-sanitizer dispensers (using 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. There are three handwashing station is the kitchen, one behind the counter and 1 in each of the 2 service bars for employee use. There are sinks in or adjacent to all lavatories for customer use and hand sanitizer dispensers placed in public areas for the use of guests.

Respiratory etiquette:
Cover your cough or sneeze. Workers, customers and visitors are asked to wear a mask or instructed to cover their mouth and nose with their sleeve or a tissue when coughing or sneezing and to avoid touching their face, in particular their mouth, nose and eyes, with their hands. They should dispose of tissues in provided trash receptacles and wash or sanitize their hands immediately afterward. Respiratory etiquette is demonstrated on posters and supported by making tissues and trash receptacles available to all workers, customers and visitors. Social distancing of six feet will be maintained between workers, customers and visitors in the workplace through the following engineering and administrative controls:


- Hand sanitizer dispensers placed in public areas for the use of guests and visitors
- Hand washing facilities made available to all guests and visitors in or adjacent to lavatories.
- Separated our ordering Kiosks in the restaurant to facilitate social distancing.
- Installation of social distancing markers to direct patrons where to wait while waiting to place or pick up an order.
- Installation of sneeze guards in areas staff is frequently face to face with guests.
- Designated queues for dine-in, delivery and to go that ensure we do not exceed approved capacity.
- The use of an app that manages our wait lists, lines and reservations.
- The use of 2 adjacent metered parking spaces as a Carside pickup zone to avoid people in the restaurant.
- The use of 4 adjacent parking meters for outdoor seating
- Signage to encourage wearing masks and social distancing.

4. Workplace building and ventilation protocols


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 kitchen is equipped with ventilation over the cooking and dishwashing equipment with fresh air return to introduce fresh air. Hood and ventilation systems are cleaned and maintained through preventative maintenance measures and filters frequently changed to improve air circulation, and to properly maintain ventilation systems.

5. Workplace cleaning and disinfection protocols


Regular housekeeping practices have been implemented including routine sanitizing of the workplace and frequent sanitizing of high-touch areas. Workers have been instructed that personal equipment and tools should not be shared and, if shared, should be disinfected between users. Appropriate and effective cleaning and disinfectant 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.

Extensive housekeeping practices have been implemented, including frequent cleaning and disinfecting of work surfaces, equipment, tools and machinery, and areas in the work environment, including restrooms, break rooms, order kiosks, checkout stations, phones, touch screens, door handles, credit card readers and drop-off and pickup locations. Front of house staff completes these tasks on an ongoing basis and between each use, using a health department approve chemical sanitizer. The same protocols would be applied to an area learned to have been occupied by a worker, customer or visitor is symptomatic or is diagnosed with COVID-19. Personal protective equipment provided for employee use includes but is not limited to disposable face coverings, disposable gloved, hand sanitation facilities and hand sanitizer stations.

6. Drop-off, pick-up and delivery practices and protocols


Social distancing of six feet will be maintained between guests through the following engineering and administrative protocols:
- Hand sanitizer dispensers placed in public areas for the use of guests and visitors
- Hand washing facilities made available to all guests and visitors in or adjacent to lavatories.
- Separation of ordering kiosks in the restaurant to facilitate social distancing.
- Installation of social distancing markers to direct patrons where to wait while waiting for an order.
- Installation of sneeze guards in areas staff is frequently face to face with guests.
- Designated queues for dine-in, delivery and to go that ensure we do not exceed approved capacity.
- The use of an app that manages our wait lists, lines and reservations.
- The use of 2 adjacent metered parking spaces as a Carside pickup zone to avoid people in the restaurant.
-Signage to encourage wearing masks and social distancing.

7. Communications, training and supervision practices and protocols


This COVID-19 Preparedness Plan was communicated in an all staff meeting to all workers and necessary training was provided. Further updates or measures will be communicated to staff via &-Shifts, or staff scheduling and communication application and relayed by a manager during employee health screenings, anytime an employee clocks in. Managers and supervisors are to monitor how effective the program has been implemented by recording observations and employee feedback in the 7-Shifts manager log to be discussed at regularly scheduled management meetings where the plan can be modified as needed. Management and workers are to work through this new program together and update the training as necessary. This COVID-19 Preparedness Plan has been certified by The Nicollet Diner & Muffin Top Café management and was posted throughout the workplace prior to the all staff meeting and will be updated as necessary.

8. What customers and clients can do to minimize transmission of COVID-19


Cover your cough or sneeze. Workers, customers and visitors are asked to wear a mask or instructed to cover their mouth and nose with their sleeve or a tissue when coughing or sneezing and to avoid touching their face, in particular their mouth, nose and eyes, with their hands. They should 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, customers and visitors. Social distancing of six feet will be maintained between workers, customers and visitors in the workplace through the following engineering and administrative controls:


- Hand sanitizer dispensers placed in public areas for the use of guests and visitors
- Hand washing facilities made available to all guests and visitors in or adjacent to lavatories.
- Separated our ordering Kiosks in the restaurant to facilitate social distancing.
- Installation of social distancing markers to direct patrons where to wait while waiting to place or pick up an order.
- Installation of sneeze guards in areas staff is frequently face to face with guests.
- Designated queues for dine-in, delivery and to go that ensure we do not exceed approved capacity.
- The use of an app that manages our wait lists, lines and reservations.
- The use of 2 adjacent metered parking spaces as a Carside pickup zone to avoid people in the restaurant.
- The use of 4 adjacent parking meters for outdoor seating
- Signage to encourage wearing masks and social distancing.

9. Additional protections and protocols for receiving and exchanging payment


- Separation of our ordering Kiosks in the restaurant to facilitate social distancing, sanitized after each use
- Payment terminals are sanitized after each use.
- Installation of sneeze guards in areas staff is frequently face to face with guests.
- Hand sanitizer dispensers placed in public areas for the use of guests and visitors
- Hand washing facilities made available to all guests and visitors in or adjacent to lavatories.

10. Additional protections and protocols for managing occupancy


- Installation of social distancing markers to direct patrons where to wait while waiting to place or pick up an order.
- Designated queues for dine-in, delivery and to go that ensure we do not exceed approved capacity.
- The use of an app that manages our wait lists, lines and reservations.
- The use of 2 adjacent metered parking spaces as a Carside pickup zone to avoid people in the restaurant.

11. Additional protections and protocols to limit face-to-face interactions


- Use of ordering Kiosks to allow guest to place their order online with their smart phone or at a kiosk to facilitate social distancing.

- Kiosks are sanitized after each use.
- Payment terminals are sanitized after each use.
- Installation of sneeze guards in areas staff is frequently face to face with guests.

12. Additional protection and protocols for distancing and barriers


Social distancing of six feet has been implemented and maintained between guests through the following engineering and administrative protocols:


- Hand sanitizer dispensers placed in public areas for the use of guests and visitors
- Hand washing facilities made available to all guests and visitors in or adjacent to lavatories.
- Separation of ordering kiosks in the restaurant to facilitate social distancing.
- Installation of social distancing markers to direct patrons where to wait while waiting to place or pick up an order.
- Installation of sneeze guards in areas staff is frequently face to face with guests.
- Designated queues for dine-in, delivery and to go that ensure we do not exceed approved capacity.
- The use of an app that manages our wait lists, lines and reservations.
- The use of 2 adjacent metered parking spaces as a Carside pickup zone to avoid people in the restaurant.
- Signage to encourage wearing masks and social distancing.