TrustPlace Public Health & Safety Portal

Last Updated on March 21, 2021

La Louisiane

555 N State Street
Chicago IL, 60654
+13123359878
info@lalouisiennne.com

Last Updated on March 21, 2021

Property Information

La Louisianne is open! 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 IV 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:

  • Upon entering, 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

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Tasks Completed

Property Plan Information

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Procedures
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Checklist Items

Health and Safety Compliance
Plan & Status Report

For
La Louisiane

Physical Distancing

Certify >6 ft Between Individuals Weekly 5

  • Space tables 6 ft apart, decommission tables, and/or add physical barriers (e.g. Plexiglass) between tables if they can't be moved.
  • Discontinue open seating. All members of a customer group must be present before seating and hosts must bring the entire group to the table at one time.
  • Use impermeable barriers where 6 ft social distancing is not possible (e.g. counters, service tables, registers, etc.)
  • Clearly mark any area where guests or employees queue (e.g., check-stands and terminals, waiting rooms, restrooms, etc.) with appropriate physical distancing guidance.
  • Set music volume low so employees and customers can practice social distancing while talking (e.g., taking orders)

Certify Gatherings Limited < 10 People/Table & < 50 People/Room Weekly 2

  • Limit customers to no more than 10 people / table
  • Limit each indoor space / room to no more than 50 individuals, while practicing social distancing, or 25% capacity (whichever is fewer)

Protective Equipment

Certify PPE Worn by All Weekly 6

  • 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 washed or discarded after each shift. Never share PPE.
  • Allow face coverings to be removed only while customers are seated and eating
  • Certify all employees have access to and have been trained how to properly use PPE
  • Certify that all employees handling food are wearing gloves
  • Provide dishwashers equipment to protect eyes, nose, and mouth from contaminant splash (face coverings, protective glasses, and/or face shields)

Hygiene, Cleaning & Disinfecting

COVID-19 Exposure - Certify Completion of CDC Cleaning Guidelines if Exposed Event 1

  • Check off once all CDC Cleaning and Disinfecting guidelines are completed for sick employee event.

Certify Employees Regularly Sanitize Hands Weekly 2

  • 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.)
  • Certify hand sanitizer or hand washing facilities are readily available for both customer and employee use.

Screening, Ingress & Egress

Certify No Presence of Symptomatic Employees Weekly 4

  • Prior to leaving home, all employees must self-identify symptoms and stay at home if symptomatic
  • Prior to entry to establishment, employees are screened (and/or use temperature screening) to ensure no symptoms of COVID-19
  • Employees should not be allowed to remain at work if exhibiting symptoms or reporting they feel ill. If COVID-19 symptomatic, require test.
  • Prohibit the presence of anyone (including customers, staff, or vendors) with displayed or self-identified symptoms.

CAPA for Missed Regional Inspection Item Event 1

  • Relabel All Items

Workplace

COVID-19 Exposure - Certify Completion of Communications & Quarantine Protocol Event 3

  • Require any employee who has had close contact with co-worker or any other person who is diagnosed with COVID-19 to self quarantine according to CDC guidelines
  • If a facility becomes aware of a verified case of an employee, you may be required by your public health authority to report the infection.
  • Inform employees of their possible exposure to COVID-19 in the workplace but maintain confidentiality as required by the Americans with Disabilities Act (ADA) - see link in Procedure.

Every Day Delivery Operations Checklist Daily 1

  • Make sure the pick up area is organized to make pick up smooth

Regional Manager Site Inspection Monthly 4

  • Check the Dining Area
  • Make sure the dry good are stacked and labeled correctly
  • Did you witness employees wash their hands?
  • Check the cleanliness of the poke set up
Note: This information is self-reported and managed solely by the Property.