All non-essential brick and mortar retail establishments

Phase I: Establishments must either implement the following mandatory requirements or close.

Businesses must strictly adhere to the physical distancing guidelines, enhanced cleaning and disinfection practices, and enhanced workplace safety practices provided in the “Guidelines for All Business Sectors” document. They must also adhere to the following additional requirements:

  • Post signage at the entrance that states that no one with a fever or symptoms of COVID-19, or known exposure to a COVID-19 case in the prior 14 days, is permitted in the establishment.
  • Post signage to provide public health reminders regarding physical distancing, gatherings, options for high risk individuals, and staying home if sick (samples at bottom of this document).
  • Retailers must limit occupancy to 50% of the lowest occupancy load on the certificate of occupancy.
  • Retailers must assist customers in keeping at least six feet of space between individuals or households while shopping and waiting in line. Mark floors in six-foot increments in areas where customers will be congregating or standing in line such as cashier areas. If six feet of space cannot be maintained between checkout lines, only operate alternate checkout lines.
  • If seating is available, provide a minimum of six feet between tables; if tables are not movable, parties must be spaced at least six feet apart.
  • Meeting rooms and other enclosed spaces such as fitting rooms should be closed to customers.
  • Employees working in customer-facing areas are required to wear face coverings over their nose and mouth, such as using CDC Use of Cloth Face Coverings guidance.
  • Perform a thorough cleaning and disinfection of frequently contacted surfaces including digital ordering devices, self-service areas, countertops, bathroom surfaces, cashier stations, belts, shelves, cash machine pads, keyboards, order separation bars, and other high touch surfaces, at a minimum, every 2 hours.
  • Eliminate stations where food or drink can be sampled. No self-service of food (except beverages), including condiments. Self-service beverage areas must use beverage equipment designed to dispense through a contamination-free method.
  • Ensure there is a way to sanitize shopping cart and basket handles: either make an EPA-approved disinfectant easily accessible to customers or have employees manage the process and sanitize between each customer use.