TrustPlace Public Health & Safety Portal

Last Updated on August 11, 2020

Mastro’s Steakhouse Chicago

520 N Dearborn St.
Chicago IL, 60654

Last Updated on August 11, 2020

Property Information

Welcome back to Mastro’s Steakhouse! 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, 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

Mastro’s Steakhouse Chicago

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 Establishment of Behaviors To Limit Interaction Weekly 4

  • If possible, use cashless/contactless ordering and payment, and curbside takeout/carryout and delivery (especially for vulnerable populations)
  • If possible, encourage reservations to minimize waiting and allow for time to disinfect restaurant areas; provide pre-arrival guidance including requirements for entering when possible
  • Encourage patrons to remain outdoors or in their vehicles while waiting to be seated or picking up; diners will be seated immediately upon entry to minimize gatherings in waiting areas
  • If possible, establish separate entry and exit doors to access indoor amenities (e.g., restrooms)

Certify Gatherings Limited < 10 People/Table & < 50 People/Room [UPDATE BASED ON YOUR LOCAL GUIDELINES] Weekly 2

  • Limit customers to no more than 10 people / table - [UPDATE WITH YOUR STATE AND LOCAL GUIDELINES]
  • Limit each indoor space / room to no more thannu2013 50 individuals, while practicing social distancing, ornu2013 25% capacity (whichever is fewer) nn[UPDATE WITH YOUR STATE AND LOCAL GUIDELINES]

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 Use of Properly Provided Disposable Table Items Weekly 5

  • Provide disposable table items where possible (e.g., menus, containers, condiments)
  • Takeout containers must be filled by customers and available only upon request
  • Discontinue pre-setting tables with napkins, cutlery, glassware, foodware - providing to customers as needed.
  • Pre-roll utensils in napkins prior to use by customers. Employees must wash hands before pre-rolling utensils in napkins and stored in a clean container.
  • Dirty linens used at dining tables such as tablecloths and napkins must be removed after each use and transported in sealed bags.

Certify Daily Cleaning and Sanitization - Front of House Daily 2

  • Thoroughly clean and sanitize entire facility prior to daily open (or end of day)
  • At least every 60 minutes, clean and sanitize high touch surfaces including but not limited to: doorknobs, push plates, light switches, cupboards/drawer handles, hand railings, trash receptacle touch points, order kiosks, and host stand.

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.

Certify Daily Cleaning and Sanitization - Back of House Daily 2

  • At least every 60 minutes, clean and sanitize high touch surfaces including but not limited to: buttons on equipment, light switches, faucets, handles, keypads, food contact surfaces, tables, sinks, equipment touch points.
  • Thoroughly clean and sanitize entire facility prior to daily open (or end of day)

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.

Certify Customers and Vendors Screened For COVID-19 Prior to Entry Weekly 1

  • Verify customers & external suppliers are not currently exhibiting COVID-19 symptoms (e.g., questionnaire, verbal agreement, non-verbal agreement) prior to entry. Entry not allowed if symptomatic.


Certify All Health & Safety Visual Guidance Are Present Daily 4

  • Display visual guidance on hygiene standards, social distancing, & masks for employees / customers throughout restaurant
  • Post non-verbal agreement and criteria for customers to enter outside the restaurant
  • Display non-verbal agreement, guidelines and/or criteria for third party delivery drivers to enter outside the restaurant
  • Display social distancing floor markers for all waiting areas (e.g. host stand, restrooms, order pick-up)


Certify Back of House Following Social Distancing & Hygiene Practices Weekly 4

  • Certify Employees Following Start of Shift Policies
  • Certify Safe Processes are Followed for Inventory & Receiving Deliveries
  • Certify employees and contractors are following proper social distancing and hygiene practices in the office, bathrooms, employee eating areas.
  • Functions include handling Kitchen Tools, Menu Changes, Tasting Procedures, and Kitchen Social Distancing.

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.

Certify Completion of FDA Food Safety Checklist Prior to Reopening Event 15

  • Are all the handwashing sinks functional and able to reach 100F minimum?
  • Are paper towels and trash cans available in the bathrooms so doors can be opened and closed without touching handles directly?
  • Do you have sanitizer test strips available and are the test strips appropriate for the sanitizer being used?
  • Is your warewasher clean and functioning and equipped with detergent and sanitizer (single temperature machine, 165u00b0F) or reaches 180u00b0F rinse (high temperature)?
  • Is your 3-compartment sink clean and equipped with detergent and sanitizer?
  • Are all food, packaging, and chemicals properly stored and protected from cross contamination?
  • 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 calibrated thermometers available and accurate to check equipment and product temperatures to ensure food safety/HACCP plans are executed as designed?
  • Are all coolers, freezers, and hot and cold holding units functioning?
  • Are ice machines and ice bins cleaned and sanitized?
  • Are all water lines flushed, including equipment water lines and connections, according to the manufactureru2019s instructions?
  • Are the water and sewage lines working and hot/cold water available?
  • Is potable water available throughout the facility?
  • Are the facilities checked for pest infestation or harborage, and are all pest control measures functioning?
  • 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)

Certify All Employees Are Trained on COVID-19 Procedures Monthly 5

  • Provide updated health and safety training from ServSafe: ServSafe Manager, Delivery and Takeout Training, Food Handler Training (link to FREE COVID-19 TRAINING AND RESOURCES from ServSafe is in Procedure)
  • Provide training on cleaning procedures to ensure safe and correct application of disinfectants
  • Provide training on self-screening for COVID-19 symptoms and procedures for what to do if symptomatic
  • Provide training on handwashing, PPE procedures, and social distancing
  • Provide training on how to enforce guidelines with customers, making sure to take into account state and local law enforcement guidelines.

Limit In Person Work and Travel Monthly 3

  • Minimize in person interactions (e.g., consider utilizing online trainings / virtual staff meetings), ensure employees that can work from home should continue to do so.
  • If possible, limit shift overlap of employees to prevent interactions
  • If possible, limit business travel with industry safety precautions & limit staff travel across multiple restaurant locations

Certify Proper HVAC and Ventilation Practices Weekly 4

  • Disable demand-controlled ventilation (DCV) and open minimum outdoor air dampers, asnhigh as 100%, thus eliminating recirculation and improving ventilation.
  • Certify that ventilation systems, including air ducts and vents, are clean, free of mold, and operating properly.
  • Certify the increase airflow of indoor spaces (e.g., windows) according to CDC guidelines.
  • Improve central air filtration to the MERV-13 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 Workplace is Modified to Minimize Interactions Weekly 6

  • Require that patrons must be seated; counter / bar seating allowed if 6ft distancing can be maintained between customers, use Plexiglas between customers and bartenders.
  • If possible, consider workplace modifications to promote social distancing (staggered workstations, and/or orienting workstations to allow workers on prep lines to face away from each other)
  • Require organized line if ordering from counter with social distancing practices enforced in the line
  • Allow cafeterias, buffets, or other self-serve food stations to reopen only if an employee is serving the food and wearing proper PPE
  • Prohibit the use of self serve beverage stations by customers unless an organized line with social distancing can be enforced
  • If possible, establish one-way directional hallways, doors, or passageways for foot traffic

Establish Comprehensive COVID-19 Reopening Plan One Time 5

  • 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.
  • 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 department for communicating outbreaks
Note: This information is self-reported and managed solely by the Property.