TrustPlace Public Health & Safety Portal

Last Updated on June 7, 2023

Food and Stuff Grocery

729 Glenmore Blvd
Pawnee Indiana, 46201

Last Updated on June 7, 2023

Property Information

Food and Stuff is happy to remain open and serve our community. We have made extensive changes to the store and our operating procedures in order to maintain high standards for health and safety.

Our procedures have been developed to comply with the City of Pawnee Phase IV reopening requirements, as well as those from the CDC, the FDA, the State Indiana and the Federal government. You can view our comprehensive plan and the recorded compliance against our plan here on this site, and if you have any questions, please contact us.

We are happy to welcome you back. In order for us to promote the safest environment for all of our patrons and employees, we require the following from everyone who visits our establishment:

  • When entering the store, you are pledging that you are not currently exhibiting COVID-19 symptoms
  • Wear face coverings at all times
  • Please utilize the hand sanitizing stations throughout the store while shopping
  • Please maintain a 6 ft distance between you and other patrons at all times

Compliance Tracker

Last 30 days

On Time Completed Procedures Reported

Tasks Completed

Property Plan Information

Checklist Items

Health and Safety Compliance
Plan & Status Report

Food and Stuff Grocery

Physical Distancing

Certify Establishment of Behaviors To Limit Interaction Monthly 5

  • Have an employee at front door to monitor and manage customer entry. The individual should prevent entry should the store hit capacity. Where possible establish specific Entry and Exits doors.
  • Online shopping, contactless payment options (e.g., RFID credit and debit cards, Apple Pay, etc.), self-checkout and, curbside pickup and delivery services.
  • Where capacity limits have been considered; distance markers are located outside of store to allow for queuing while maintaining physical distance; employees can also be assigned to assist customers with waiting to enter.
  • Consider suspending or modifying return and exchange policies OR establish procedures for processing, handling, and disinfecting returns and exchanges. Consider requiring returned items to be sealed and stored separately, requiring employees to use PPE to process, handle and disinfect returns, and storing returns in isolation for a safe time period before returning them to sales floor.
  • Establish a designated, isolated area for all deliveries that is as far from customer-used space as possible

Maintain Compliance with Indoor Capacity Requirements Monthly 2

  • Familiarize yourself with the guidance provided by state and local agencies pertaining to new capacity requirements. Once established, track said guidance and ensure you are always in compliance going forward.
  • Limit indoor capacity to no more than 25% of maximum capacity

Protective Equipment

Certify PPE Worn by All Weekly 4

  • Enforce face coverings for all (must be worn over nose and mouth, exceptions can be made for people with medical conditions or disabilities that prevent them from safely wearing a face covering)
  • Face coverings should be washed or discarded after each shift. Never share PPE.
  • Certify all employees have access to and have been trained on how and when to use PPE.
  • Certify that gloves are worn during processes where a person can come into contact with bodily fluids (bussing tables, trash, napkins, etc.)

Hygiene, Cleaning & Disinfecting

Certify the Daily Cleaning & Sanitization of all Spaces Daily 4

  • Clean and sanitize the entire facility before opening for the day
  • Perform thorough cleaning in high traffic areas, such as break rooms and lunch areas, and areas of ingress and egress including, but not limited to, stairways, stairwells, escalators, handrails, and elevator controls. Frequently disinfect commonly used surfaces, including shopping carts, baskets, conveyor belts, registers (including self-checkout), scanners, register telephones, hand-held devices, counters, door handles, shelving, ATM PIN pads, customer assistance call buttons, handwashing facilities, etc.
  • Check all hand wipe and sanitizer dispensers and refill if they're running low
  • Clean and sanitize entire facility after closing down for the day

COVID-19 Exposure - Cleaning Procedures Event 1

  • Check off once all CDC Cleaning and Disinfecting guidelines are completed if someone is COVID-19 positive.

Maintain Updated Sanitary Workplace Protocols Weekly 3

  • Require frequent employee handwashing with soap and water for at least 20 seconds and increase monitoring to ensure adherence. (Or using hand sanitizer with at least 60% ethanol (preferred) or 70% isopropanol when employees cannot get to a sink or handwashing station. per CDC guidelines.)
  • Ensure hand sanitizer is available throughout the store for customers and employee use, including store entrance(s), and checkouts.
  • Cleaning u201ckitsu201d including disinfectant wipes or sprays, disposable gloves, paper towels, masks, hand sanitizer and other cleaning supplies are readily accessible throughout store, including point-of-sale terminals and other stations that will be cleaned periodically throughout the day.

Certify the Frequent Cleaning of Restrooms Daily 6

  • Morning Facilities Check In #1 - Clean and disinfect all high touch surfaces. Check all paper products, soap and sanitizer dispensers
  • Morning Facilities Check In #2 - Clean and disinfect all high touch surfaces. Check all paper products, soap and sanitizer dispensers
  • Afternoon Facilities Check In #1 - Clean and disinfect all high touch surfaces. Check all paper products, soap and sanitizer dispensers
  • Afternoon Facilities Check In #2 - Clean and disinfect all high touch surfaces. Check all paper products, soap and sanitizer dispensers
  • Evening Facilities Check In #1 - Clean and disinfect all high touch surfaces. Check all paper products, soap and sanitizer dispensers
  • Evening Facilities Check In #2 - Clean and disinfect all high touch surfaces. Check all paper products, soap and sanitizer dispensers

Certify All Fresh Food Service Areas are Properly Managed, Cleaned and Disinfected Daily 4

  • Clean and sanitize the entire facility before opening for the day. Prepare and setup food displays and services
  • Throughout the day clean and disinfect all high touch surfaces and equipment. This includes all food storage areas, food prep stations, all machinery, scales, utensils, etc.
  • At the end of the day, ensure all remaining fresh food has been properly, packaged, sealed and stored
  • Clean and sanitize the entire facility at the end of the day. Prepare and setup food displays and services. Vacuum and mop floors. Clean and disinfect all food prep surfaces, machinery, utensils and other high touch areas

Screening, Ingress & Egress

Certify No Presence of Symptomatic Employees & Patrons Monthly 4

  • Prior to leaving home, all individuals encouraged to self-identify symptoms and stay at home if symptomatic
  • Prior to entering establishment, employees self-screen to ensure no symptoms of COVID-19
  • Ensure employees understand that they should not report to, or be allowed to remain at work if they are exhibiting symptoms, feeling ill or have come in contact with someone they think might have been COVID-19 positive.
  • Verify customers & external suppliers are not currently exhibiting COVID-19 symptoms prior to entering the establishment (e.g., questionnaire, verbal agreement, non-verbal agreement).

CDC Guidelines - If a Facility Has Multiple Positive COVID Tests Event 4

  • Report all cases (if 2 or more)
  • Comply with all guidance as a result of reporting 2 or more positive cases associated with your facility
  • Per the City of Chicago's guidance, if there are 2 or more positive cases within 14 days, you are required to close down for 7 days
  • Require all employees who have come in contact with those infected to quarantine. Follow attached quarantine guidelines


Initiate Customer Outreach Via Email and Social Media Monthly 2

  • Certify that email blasts are sent to all customers outlining the reopening plan and what they should expect
  • Update social media accounts with the changes and requirements that customers can expect to see when coming onsite

Certify All Health & Safety Visual Guidance is Present Weekly 3

  • Display visual guidance on hygiene standards, social distancing, & protective equipment for employees / customers throughout the site
  • Post non-verbal agreement and criteria for customers to enter outside the property
  • Display social distancing floor markers for all waiting areas (e.g. host stand, restrooms, order pick-up)


Certify All Employees Are Trained on COVID-19 Procedures Monthly 4

  • Provide health and safety training related to COVID-19 and ensure it has been completed prior to employees returning to work
  • Provide training on cleaning procedures to ensure safe and correct application of disinfectants. Ensure training has been completed prior to employees returning to work
  • Provide training on flexible leave options and encourage those that have symptoms to stay at home without consequences.
  • Conduct retraining on any changes to procedures as soon as possible after a change is incorporated.

Verify Inventory and Reorder Health and Safety Supplies Weekly 3

  • Note amount of Disinfectant on hand
  • Note amount of Antibacterial Wipes on hand
  • Note amount of Latex Gloves on hand

Certify Proper HVAC and Ventilation Practices Monthly 4

  • Increase the circulation of outdoor air as much as possible by opening windows and doors, if safe to do so.
  • Improve central air filtration by installing MERV-13 filters or the highest compatible with the filter rack, and seal edges of the filter to limit bypass. (MERV stands for Minimum Efficiency Reporting Value.
  • Certify that ventilation systems, including air ducts and vents, are clean, free of mold, and operating properly.
  • Disable demand-controlled ventilation (DCV) and open minimum outdoor air dampers, asnhigh as 100%, thus eliminating recirculation and improving ventilation.

Modify Workplace Conditions to Minimize Interactions Monthly 8

  • Require and enforce 6ft distancing between all individuals in all areas of the store
  • High-traffic areas have been widened to the extent store configuration allows. Where aisles and spaces cannot be widened, consider requiring aisles be one-way.
  • Install impermeable barriers between cashiers and guests at the checkout counters
  • Certify that physical barriers are in place in locations where staff and guests interact such as the deli, fish and meat counters.
  • Reconfigure break rooms and offices to eliminate tables, chairs, and/or other forms of density that prevent social distancing.
  • To ensure social distancing is achieved, deactivate every other Self-Checkout Machine
  • Certify that bulk bins and self-serve food areas have prepackaged 'grab and go' containers
  • Provide contactless curbside pickup for guests

Establish Comprehensive COVID-19 Reopening Plan One Time 6

  • Research Guidelines and Draft Written Reopening Plan
  • Included in the TrustPlace Standard Library for Restaurants are TrustPlace Procedures (for certifications) & Standard Operating Procedures. Modify and/or adopt to your company's operations policies and state/local guidelines.
  • Make physical adjustments to workplace (including HVAC airflow), post signs, social distancing markers, and obtain proper PPE and disinfecting supplies.
  • Designate a COVID-19 site contact person that will be the main point person for COVID-19 related questions and policies.
  • Plan has been written and updates made regularly. Ready to produce written plan upon request from stakeholders and authorities. Communicate plan to employees and other stakeholders.
  • Identify contact information for local health departments for communicating outbreaks

Modify Hours to Accommodate Updated Practices Monthly 3

  • Provide time for workers to implement cleaning practices, prepare store and stock inventory before opening and after closing. Cleaning assignments should be assigned during working hours as part of the workersu2019 job duties. Procure options for third-party cleaning companies to assist with the increased cleaning demand, as needed.
  • Consider offering seniors and other high-risk individuals exclusive early hours
  • Consider increasing pickup hours to serve more online customers or adding pickup as an option, if not yet offered.

Shut Down Non-Essential Ancillary Services Monthly 3

  • Close self-serve foods including hot bars, cold bars, coffee and buffets, unless an employee is able to man the stations and serve the customers.
  • Prohibit product sampling
  • Close and block off all indoor dining areas, bars and cafu00e9s

Certify Completion of FDA Food Safety Checklist Prior to Reopening One Time 15

  • Are the premises in good order, including fully operational utilities and equipment? (e.g. electrical, lighting, gasnservices, and proper ventilation; hood systems for fire prevention; garbage and refuse areas; and toilet facilities)
  • Are the facilities checked for pest infestation or harborage, and are all pest control measures functioning?
  • Is potable water available throughout the facility?
  • Are the water and sewage lines working and hot/cold water available?
  • Are all water lines flushed, including equipment water lines and connections, according to the manufactureru2019s instructions?
  • Are ice machines and ice bins cleaned and sanitized?
  • Are all coolers, freezers, and hot and cold holding units functioning?
  • Are calibrated thermometers available and accurate to check equipment and product temperatures to ensure food safety/HACCP plans are executed as designed?
  • Has all food been examined for spoilage, damage, expiration, or evidence of tampering or pest activity? If needed, was such food appropriately discarded? Is food properly labeled and organized, such that receiving date and rotation is evident?
  • Are all food, packaging, and chemicals properly stored and protected from cross contamination?
  • Is your 3-compartment sink clean and equipped with detergent and sanitizer?
  • Is your warewasher clean and functioning and equipped with detergent and sanitizer (single temperature machine, 165u00b0F) or reaches 180u00b0F rinse (high temperature)?
  • Do you have sanitizer test strips available and are the test strips appropriate for the sanitizer being used?
  • Are paper towels and trash cans available in the bathrooms so doors can be opened and closed without touching handles directly?
  • Are all the handwashing sinks functional and able to reach 100F minimum?

COVID-19 Possible Exposure & Communication: Critical Infrastructure Employee Event 7

  • Certify critical infrastructure employee is asymptomatic prior to coming on site.
  • Certify that the exposed critical infrastructure employee prescreen before entering the site.
  • Certify that ongoing monitoring throughout the shift of the exposed critical infrastructure employee is occurring and if any symptoms arise, employee is sent home immediately.
  • Certify that a possibly exposed critical infrastructure employee is maintaining 6 feet distance while at the workplace.
  • Certify that the potentially exposed critical infrastructure employee wears a face mask at all times in the workplace for 14 days after the last exposure.
  • Ensure all areas such as offices, bathrooms, common areas and shared electronic equipment is cleaned and disinfected routinely.
  • If a potentially exposed critical infrastructure employee falls ill while at work, communicate with all employees who had contact with the ill employee, per the American Disabilities Act, from the time of symptoms to two days prior to showing symptoms
Note: This information is self-reported and managed solely by the Property.