TrustPlace Public Health & Safety Portal

Last Updated on June 15, 2020

Enzo Prime Steak and Seafood

123 N Main Street
Chicago, IL 60642
(312) 555-1212

Last Updated on June 15, 2020

Property Information

Welcome back to Enzo Prime Steak and Seafood! We have made extensive preparations to reopen and have committed to ongoing vigilance in maintaining high standards for health and safety.

Our procedures have been developed to comply with the City of Chicago Phase III reopening requirements, as well as those from the CDC, FDA, and the National Restaurant Association. 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 Enzo, you are pledging that you are not currently exhibiting COVID-19 symptoms
  • Wear face coverings when entering and walking throughout the restaurant
  • You may remove your face covering at your table
  • Please maintain a 6 ft distance between you and other patrons at other tables

Compliance Tracker

Last 30 days

On Time Completed Procedures Reported

Tasks Completed

Property Plan Information

Checklist Items

Health and Safety Compliance
Plan & Status Report

Enzo Prime Steak and Seafood​


  • Maintain visual guidance on hygiene standards for employees / customers throughout restaurant (e.g., enforced social distancing with floor markers)Weekly
  • Post non-verbal agreement, guidelines and/or criteria for customers to enter outside the restaurantMonthly
  • Provide signage for third party delivery drivers on process for redeeming ordersMonthly
  • If practical, use digital messaging or communication boards for pre-shift communicationsMonthly

Hygiene, Cleaning & Disinfecting

  • Ensure hand sanitizer or hand washing facilities are readily available for both customer and employee useDaily
  • Provide hand washing training to all employees, with signage posted at stations (where applicable)Daily
  • Provide health and safety training related to COVID-19 upon initial return to work, such as ServSafe Manager, Delivery and Takeout Training, Food Handler Training, NRA Reopening TrainingDaily
  • Thoroughly clean and sanitize entire facility prior to opening and throughout the day (highly touched front of house areas every 30 minutes, back of house between tasks or individuals)Daily
  • Monitor, clean and sanitize restrooms regularlyDaily
  • Provide training on cleaning procedures to ensure safe and correct application of disinfectantsDaily
  • Provide disposable table items where possible (e.g., menus, containers, condiments)Weekly
  • Clean and sanitize non-disposable table items after each use (e.g., menus, containers, tables, chairs)Daily
  • If practical, use fixed menu boards or digital menusMonthly
  • Discontinue use of self-serve food and drink stationsMonthly

Physical Distancing

  • Space tables 6 ft apart, decommission tables, and/or add physical barriers (e.g., Plexiglass) between tables if they can’t be movedWeekly
  • Use impermeable barriers where 6ft social distancing is not possible (e.g., counters, service tables, registers, etc.)Weekly
  • Clearly mark any area where guests or employees queue (e.g., check-stands and terminals, waiting rooms, restrooms, etc.) with appropriate physical distancing guidanceWeekly
  • Limit dining to no more than 6 people / tableWeekly
  • Limit gatherings to no more than 10 individuals, where gathering is defined as a planned or spontaneous event where individuals are interacting with non-household members within close proximity (<6 ft) for an extended time period (e.g., no events or parties with more than 10 individuals split up at tables of 6 or less)Weekly

Protective Equipment

  • In any outdoor and indoor common spaces, face coverings 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)Weekly
  • Face coverings can be removed while customers are seated and eatingWeekly
  • Provide proper PPE training (how to wear, properly remove, etc.) to employeesWeekly
  • Provide gloves only to follow standard food handling guidelinesWeekly
  • Ensure dishwashers have access to equipment to protect eyes, nose, and mouth from contaminant splash (e.g., face coverings, protective glasses, and/or face shields)Weekly

Screening, Ingress & Egress​

  • Prior to leaving home, all individuals encouraged to self-identify symptoms and stay at home if symptomaticMonthly
  • Prior to entry to establishment, employees self- screen to ensure no symptoms of COVID-19 (e.g., questionnaire ‚ see appendix)Monthly
  • Employees should not report to, or be allowed to remain at, work if exhibiting symptoms or reporting they feel illMonthly
  • Post pledge upon entrance or conduct screening verifying customer, external supplier / non-customer is not currently exhibiting COVID-19 symptoms (e.g., questionnaire, verbal agreement, non-verbal agreement)Monthly
  • Ensure customers, suppliers and non-customer visitors wear face coverings over their nose and mouth when entering the premises (exceptions can be made for people with medical conditions or disabilities that prevent them from safely wearing a face-covering)Monthly
  • Employees should not report to, or be allowed to remain at, work if exhibiting symptoms or reporting they feel illMonthly
  • If employee does contract COVID-19, they must follow all CDC guidelines before returning to workWeekly
  • If an employee is identified as being COVID-19 positive by testing, cleaning and disinfecting must be performed according to CDC guidelinesWeekly
  • Any employee who has had close contact with co-worker or any other person who is diagnosed with COVID-19 should self quarantine according to CDC guidelinesWeekly
  • If a facility becomes aware of 2 or more cases possibly associated with an establishment over a 14 day period, employers are required to report cases to CDPHWeekly
  • Follow all other CDPH guidance set forth and comply with CDPH recommendations in response to a workplace outbreakWeekly


  • If practical, encourage cashless/contactless ordering and payment, and curbside takeout/carryout and delivery (especially for vulnerable populations)Monthly
  • If practical, encourage reservations to minimize waiting and allow for time to disinfect restaurant areas; provide pre-arrival guidance including requirements for entering when possibleMonthly
  • Encourage patrons to remain outdoors or in their vehicles while waiting to be seated; diners will be seated immediately upon entry to minimize gatherings in waiting areasMonthly
  • If practical, establish separate entry and exit doors to access indoor amenities (e.g., restrooms)Monthly
  • Minimize in person interactions (e.g., consider utilizing online trainings / virtual staff meetings)Weekly
  • Ensure employees that can work from home should continue to do soMonthly
  • If practical, limit shift overlap of employeesMonthly
  • If practical, limit business travel with industry safety precautionsMonthly
  • If practical limit staff travel across multiple restaurant locationsMonthly
  • Eliminate counter / bar seating, unless primary purpose is serving food, (e.g., sushi bars, diner counters) and adhering to 6ft social distancing; all patrons must be seatedWeekly
  • If practical, consider workplace modifications to promote social distancing (e.g., floor marking, staggered workstations, and/or orienting workstations to allow workers on prep lines to face away from each other)Monthly
  • If practical, establish directional hallways, doors, or passageways for foot trafficMonthly
  • If practical, provide separate restroom facilities for workers and customers / third partiesMonthly
  • Complete and meet standards set forth in the FDA reopening checklistWeekly
  • Follow FDA requirements on ventilation: ventilation systems, including air ducts and vents, are clean, free of mold, and operating properlyMonthly
  • If practical, increase airflow of indoor spaces (e.g., window s, ventilations) according to CDC guidelines and food preparation standardsMonthly
Note: This information is self-reported and managed solely by the Property.