HEALTH & SAFETY
Our Response to the COVID-19 Pandemic
At Unsukay, we’re committed to the health and safety of our guests and employees. We are proud of our long-standing record of safety and health inspection scores. We take the welfare of our team and guests seriously. The COVID-19 pandemic has presented us with new and unprecedented challenges operating our restaurants. The following Health & Safety Guidelines outline the myriad of policies and procedures we have put in place to create the safest environment possible for our teams and our guests in the context of the novel coronavirus, COVID-19. We’ve outlined these policies and procedures in accordance with CDC, FDA, OSHA, State of Georgia, and City of Atlanta guidelines, and we will update them as guidance from those entities evolves.
EMPLOYEE FACE COVERINGS
Unsukay provides face coverings for all employees and additional PPE for relevant positions. Employees are required to wear these masks throughout their entire shift. Team members are to follow distributed guidance for putting on, removing, and disposing of masks. If a mask becomes soiled or wet, team members are required to ask a member of the Management Team for another.
GUEST FACE COVERINGS
For the safety of our guests and staff, we kindly request that everyone wear a mask upon entry and whenever not seated.
If you don’t have one, we will be glad to provide a mask for you.
Once seated, please feel free to remove your mask and enjoy your visit with us!
Please remember to have your mask on as you depart and on any trips to the restroom.
We thank you for your cooperation and partnership to help reduce the spread while keeping our staff and guests safer!
HAND SANITIZER STATIONS
Hand sanitizer stations are readily available throughout our restaurants. Our sanitizer solution is at least 60% ethanol alcohol as recommended by the CDC.
CLEANING HIGH-TOUCH AREAS
All high-touch areas are regularly and thoroughly sanitized. These areas include door knobs, handles, tables, chairs, and restroom areas. Chairs and tables/booths are disinfected between each use. Each restaurant is deep cleaned and fully sanitized before and after every service.
We maintain a cleaning schedule via logbook and everything is thoroughly wiped down every 20 minutes.
During every shift we schedule a designated Sanitation Captain. This team member is responsible for the management of disinfecting wipe downs of all hard surfaces frequently throughout every shift. In addition to our scheduled Sanitation Caption, each manager on duty is ServSafe Certified.
ServSafe is a food and beverage safety training and certificate program administered by the U.S. National Restaurant Association. The program is accredited by ANSI and the Conference for Food Protection.
Employees must undergo an extensive wellness check prior to each shift, including self-screening before arriving at work, contactless temperature checking, COVID-19 exposure screening by answering a series of questions before they are able to clock in for their shift, and symptoms checks upon arrival and mid-shift. Employees are not permitted in the building with any symptoms of illness and will not be allowed to return to work until they have met the CDC guidelines for safe return.
We continue to maintain strict standards on frequent and thorough employee handwashing. Employees must wash their hands upon arrival to work and use antibacterial soap and hand sanitizer frequently. Team members are expected to take handwashing breaks a minimum of every 30 minutes, and to follow posted handwashing protocol.
HAND WASHING SIGNAGE
Restroom signage will encourage guests to follow CDC-recommended hand washing protocol.
EMPLOYEE SOCIAL DISTANCING
Employee schedules and workspaces are modified to maximize social distancing wherever possible. Employees are to keep 6 feet away from guests whenever possible while not performing services.
GUEST SOCIAL DISTANCING
Guests are encouraged to stay 6 feet apart. We do not allow guests to congregate while waiting for a table or in common areas. Guests have the option to be texted when their table is ready, so they can wait outside or in their cars.
We thoroughly clean every area of our restaurants nightly.
TABLES AND STATIONS
All tables and service stations are spaced at a minimum of 6 feet apart.
Physical markings inside and outside of our buildings encourage social distancing.
PARTY SIZE LIMIT
Party sizes are limited based on state and city guidelines for each phase. Guests will be made aware of the party size limit when making a reservation.
Reservations are encouraged to minimize waiting and smooth the flow of service. Walk-in seating is available, but tables can’t be guaranteed because of capacity limits and social distancing requirements.
We are providing single use menus at each restaurant.
TABLE SETTINGS AND CONDIMENTS
Some items, including salt and pepper and condiments, are not pre-set on any tables. All condiments will be provided upon request and sanitized between uses.
If guests wish to bring home any leftovers, containers will be provided at the table to allow guests to package their own items.
Unsukay Concepts has partnered with Synexis to launch a biodefense technology in each of our restaurants. We’ve installed Synexis Microbial Reduction Systems in the front and back of house areas at Local Three, Muss & Turner’s, Eleanor’s and MTH Pizza. Our restaurants are among the very first in the Atlanta area to utilize this technology.
“The installation of these systems is not only about creating safer spaces for our guests but also for our team. We’ve meticulously worked to update our safety protocols amid this pandemic and Synexis will take our efforts to the next level helping us to sanitize even the most minute spaces we can’t reach.” — Chris Hall
WHAT IS SYNEXIS?
Synexis Microbial Reduction System is a continuously running technology that helps reduce germs such as viruses, bacteria and fungi in the air and on surfaces.
WHAT IS THE SYSTEM ACTUALLY DOING?
The technology uses ambient air to create a safe and effective molecule known as Dry Hydrogen Peroxide. The system uses humidity and oxygen to produce DHP for a safe, natural reduction of germs from viruses and bacteria in the air and on surfaces.
The Synexis Microbial Reduction System breaks apart oxygen and humidity in a photocatalytic reaction and puts it back together as hydrogen peroxide in its gas phase. All microorganisms require water from the environment to survive and because the DHP molecule is very similar to the structure of water, it attaches itself to a microbe’s access point and begins the natural breakdown of the germ by disrupting the chemical structure.
Synexis is the sole developer of Dry Hydrogen Peroxide (DHP) technology that reduces microbial threats without the disruption of daily operations. This system is specifically designed for occupied spaces and operates 24/7/365.
IS IT SAFE?
DHP is created far below the 1 part per million Occupational Safety and Health Administration regulated safety limit. DHP is not water based (vaporized/aqueous). The technology is also UL Certified as non-ozone producing.
IS SYNEXIS INSTALLED IN OTHER BUSINESSES?
Synexis technology is installed in hospitals, restaurants, major league sports venues, casinos, hotels, schools, daycares, office buildings, retails stores, animal hospitals, and many other business types.
- Dry hydrogen peroxide: A Novel Delivery of an Effective Microbial Reduction Agent for Environmental Cleaning
- VIDEO: Betsy McCaughy “Dry Hydrogen Peroxide: A Novel Environmental Bundle Strategy”
- VIDEO: Jennifer Sanguinet “Enhancing Environmental Bundles with ‘DRY’ Hydrogen Peroxide – Synexis”
- A Wide-Angle View of Today’s Whole-Room Disinfection Systems