HEALTH & SAFTEY
Black Star Farms takes the health and safety of our employees and guests seriously. We are committed to reducing the risk of exposure to COVID-19, and are poised to provide a safe and healthy workplace for you and our team members.
The protocols we have put in place are based on information and guidance from the Centers for Disease Control (CDC) and the Occupational Health and Safety Administration (OSHA). Because information related to COVID-19 changes frequently, the need for modifications may occur based on further guidance provided by the CDC, OSHA, and other public officials at the state or local levels.
Our employees are required to complete specialized training on new protocols, job duties, and sign our Star Pledge commitment to safety before returning to work. Our sanitation practices will be vigilant. You will notice that all Black Star Farms team members will be wearing masks, and we ask our visitors to do so also. We thank you, in advance, for your support of Black Star Farms and cooperation with our policies.
- Visual cues like floor markings are set at appropriate intervals where queuing may take place.
- Furniture is positioned to allow for appropriate social distancing.
Personal Protection Equipment
- Face coverings are required for guests and employees in public indoor spaces such as the tasting room, Inn, event venues (Arcturos, Aquarius, Pegasus Barn), and Hearth & Vine Café and until seated and/or order has been placed, and is recommended in outside areas where distance cannot be maintained. This is per the State of Michigan executive order.
- Plexiglass shields are placed at all registers.
- Health and hygiene reminders are placed in high-traffic areas in which the usage of masks is recommended by the CDC and/or other local health authorities.
- Hand sanitation stations can be found at every main entrance/exit.
- Signage is present in all public bathrooms with proper handwashing instructions.
- More frequent and detailed cleaning on common touchpoints defined by the CDC such as tables, doorknobs, light switches, countertops, handles, desks, phones, keyboards, toilets, faucets, and sinks.
Staff Wellness Monitoring
- Staff is required to participate in health screening documentation before their shift.
- Any staff member reporting symptoms of COVID-19 will be instructed not to report to work.
- All staff screening data will be maintained confidentially in a digital format for any necessary reference.
- All staff members have access to individual timekeeping technology.
- All staff members have access to personal protection equipment including masks, disposable gloves, and face shields.
- CDC guidelines govern the duty of all employees to engage in frequent hand washing and use of hand sanitizer. Washing hands with soap and water is the preferable method, however, in situations where soap/water is not available, alcohol-based sanitizer is provided.
- Handwashing stations and access to hand sanitizer is convenient and highly visible.
- Staff is trained on new safety procedures or altered duties as well as position-specific health and safety information.
- All common equipment and high touch areas are cleaned and disinfected in accordance with CDC guidelines.
- Physical distancing among all employees shall be practiced in employee dining rooms, uniform control areas, training classrooms, shared office spaces, and other high-density areas.
- Signage is placed at all staff stations with instructions regarding how to properly use personal protection equipment and all CDC best practices.
- All surface sanitation products used have been verified as EPA-registered disinfectants and meet CDC requirements for use and effectiveness against viruses, bacteria, and other airborne and bloodborne pathogens.
Guest Safety and Experience
- Signage is present at entrance areas with specific information regarding occupancy restrictions and guest entry management for social distancing effectiveness.
- Guests are required to wear face coverings until they are at their designated wine service area.
- All staff is required to wear masks and maintain proper physical distance during service and communication.
- Tastings, when offered, are paid for with a designated greeter, and a wrapped glass is given to each individual. The host directs guests to an open tasting area.
- Extra attention is given to avoid cross-contamination between bottles and glasses.
- Tasting menus are discarded and writing utensils are sanitized after every use.
- Guest seating and counter spaces are sanitized after every guest.
- All work surfaces are sterilized hourly at a minimum, including bar tops, phones, keyboard and touchscreen, shopping carts, and plexiglass shields.
Checking In and Out
- Technology resources are in place to reduce direct contact with guests including virtual check-in practices.
- Contactless payment processing is used whenever possible and when not available, minimal contact is made.
- Room keys are sanitized and placed in sealed storage between every guest’s stay.
- Cleaning and disinfecting are done repeatedly throughout the day with an emphasis on frequent contact surfaces including, but not limited to, front desk check-in counters and equipment, door handles, public bathrooms, ice machines, room keys and locks, stair handrails, and all seating areas.
- The housekeeping staff does not enter a guest room during a stay unless specifically requested, or approved, by the guest.
- Dirty linens are bagged by guests when possible to eliminate excessive contact.
- Bed linens and laundry are changed and washed at a high temperature and in accordance with CDC guidelines.
- Guests are assigned a designated time and table in the dining room for breakfast service but are welcome to take their meal to an alternative area.
- Hospitality wine and hors d’oeuvres are prepared for each individual room and served in a take-away format.
- No public beverage stations will be stocked. Individual coffee, tea, juice, and wine will be available for breakfast and hospitality service.
Hearth & Vine Café
- Hand sanitizer stations are placed at the café entrance and on the patio.
- Indoor and outdoor tables and seating is spaced to provide distancing of at least 6 feet.
- Menus are discarded/cleaned after every use.
- Staff is required to wash their hands before delivery of items to a table.
- Any wrapping and packaging of food deliveries are done so that contamination of the food is prevented.
- Designated vendor delivery pick-up zones are established with strict adherence.
- High contact areas are cleaned frequently based on FDA and CDC guidelines and additional attention is given to surfaces including chairs, highchairs/ booster seats, hostess stands including phones, tablets, POS systems, and credit card swipers.
- Food contact surfaces and equipment are washed, rinsed, and sanitized after every use.
Response to Confirmed Cases of COVID-19
- If an employee is confirmed to have COVID-19 infection, Black Star Farms will inform fellow employees of their possible exposure to COVID-19 in the workplace but maintain confidentiality as required by the Americans with Disabilities Act (ADA). The employee shall also inform Human Resources and the local health department of infection. BSF will instruct fellow employees about how to proceed based on the CDC Public Health Recommendations for Community-Related Exposure. BSF will require a doctor’s note release for returning to work if an employee has laboratory-confirmed COVID-19.
- If a worker is confirmed to be infected with COVID-19, their supervisor should immediately notify the local public health authority as well as Human Resources and Managing Owner, who will do the following.
- Inform fellow employees of their possible exposure to COVID-19 in the workplace but maintain confidentiality as required by the Americans with Disabilities Act (ADA).
- A supervisor will determine what areas of the property were visited, used, or impacted by the infected worker (the “Impacted Areas”).
- A supervisor will assess whether the worker’s role put them within six feet of other workers or patrons, including whether their duties create specific transmission risks such as food handling or wine tasting.
- BSF will work with the local health department to determine which other workers had close contact with the infected worker (the “Impacted Workers”).
- BSF will notify the Impacted Workers that they may have had contact with an infected worker and encourage them to monitor their health and report any concerns to their healthcare provider.
- Any worker who tests positive for COVID-19 should remain in home isolation for not less than 14 days after symptoms begin. BSF will instruct fellow employees about how to proceed based on the CDC Public Health Recommendations for Community-Related Exposure.
- Impacted Workers who are determined to have been in close contact with a person who tests positive, but who are not presently symptomatic or suffering a fever greater than 100.4 F/38.0 C, should not come to work for 14 days after their last close contact and quarantine themselves. During quarantine, they should watch for symptoms of COVID-19.
Primary Protocol References: CDC, AHLA, Leelanau County Department of Health, WHO, US Travel Association, State of Michigan, Small Business Administration of Michigan, Michigan Restaurant and Lodging Association, California Wine Institute, Event Safety Alliance, Michigan