01959 572 678

CoVid-19 Secure

We confirm we have complied with the government’s guidance on managing the risk of COVID-19

We have carried out a COVID-1- Risk Assessment and shared the results with the people who work here.

We have cleaning, handwashing and hygiene procedures in line with guidance

We have taken all reasonable steps to help people work from home.

We have taken all reasonable steps to maintain a 2m distance in the workplace.

Where people cannot be 2m apart, we have done everything practical to manage transmission risk

Covid-19 Secure
CoVid Secure Bar
Garden

Changes to keep you safe

We want you our visitors to feel as safe as possible when you come to visit us, and we’re asking you and our staff to make some changes.  Here are the highlights.  Our full risk assessment is below for you to read the full details.

Covid Map
  • Our staff will refuse service to anybody who – in their opinion – is choosing not to observe our Covid-Secure rules.
  • Please come another time if you – or anyone in your household – are not feeling well.
  • You’re welcome to book a table indoors to eat or drink – 1 household per table. If you are a party of 2 x households, we’ll book you on an adjacent socially distanced table. 
  • Please give your name and phone number to the staff before you order. These details will be given to NHS Track-And-Trace only if required… and will be kept safely and destroyed after 21 days.
  • The pub has a one-way system and marks on the floor to help you social distance. FRONT DOOR = in only and BACK DOOR = out only.
  • The Bar is take-out only. Please enjoy your drinks outside.  If it rains, we’re sorry but please remember before you visit that you won’t be able to shelter indoors.  
  • There is a lovely big canopy outside in our beautiful garden, where you can sit away from the sun / rain. (no sides).
  • Drinking and eating indoors is table-service only.  Please do not loiter indoors. The windows will be open to allow fresh air exchange – bring a jumper!
  • The bar is screened off to keep you and our staff safe.
  • Our staff are social distancing behind the bar, are rostered into similar shift patterns, and have dedicated working areas to serve from. Thank you for being patient if we aren’t able to serve you as swiftly as we normally do.
  • Please use contactless payments wherever possible
  • The kitchen is open with a reduced menu and times to help our kitchen staff stay safe.
  • We are regularly handwashing & cleaning all areas.
  • Toilets are open – 2 people at a time.
  • Total numbers are limited to help our customers stay safe. Please accept our apologies if we ask you to wait outside when we are busy.
  • We will deliver your food to a serving table outside, and call out your spoon number.  You can then collect your food and bring it to your table.  There will not be table settings, but cutlery and condiments will be brought our with your food.
  • Please keep your glasses. We will supply refills into plastic cups for you to use and – if you want – pour into your glass.  Please clear plates and glasses you have finished with to the clearing table, where our staff will collect from and clean securely before re-using.
  • All our music events are cancelled for the time being.  We cannot have the TV or music on loudly.
  • We are happily serving all visitors who are observing government social-distancing guidelines. But we regret that we will refuse those who choose not to.

Finally, please enjoy your visit, let us know if you see anything that worries you, and please remember the new rules and be understanding if our staff ask you to behave differently to what you are used to.

If we all pull together hopefully we will be back to normal as soon as possible!

COVID-19 RISK ASSESSMENT    

TRANSMISSION OF VIRUS WITHIN PUB

PROTECTION FOR MEMBERS OF STAFF

  • The operation of the pub will be organised into distinct work zones. These are shown on the site plans and are the bar, the garden bar, the kitchen and the BBQ.
  • There will be a maximum of 2 persons working in each work zone at any one time.
  • Operations in each of the work zones will be organised so that bar staff can maintain 2-meter social distancing when at work. Division of work areas will be marked on the ground to encourage distancing. Workstations will be adequately communicated and signage erected.
  • Bar staff will be required to wear face shields if they cannot maintain 2-meter social distancing between each other or between clientele.
  • For bar staff handling glasses, hand sanitising stations will be sited behind the bar for staff to use before and after handling glasses. Glasses being passed to clientele must be held from the bottom.
  • An area of both bars will be organised for sending full glasses and trays of drinks.
  • An area of both bars will be organised for receiving empty glasses.
  • Staff taking empty glasses from the operational areas will be required to hand sanitise before and after handling glasses and placing them directly into the glass washer. Staff should attempt to avoid touching their face during these operations.
  • There will be no loud music within the bar area so that persons are not required to shout.

LIMITING NUMBERS OF PERSONS

  • Generally speaking, the operation of the pub will be moved wholesale to the external areas with staff occupying the internal bar.
  • There are facilities for 20 socially distanced tables within the grassed garden area, a large table and 3 small tables within the covered terrace and another 6 tables in the uncovered terrace. The maximum capacity for the external venue will be 115 persons including operational staff.
  • Although as stated above use of the internal areas of the pub will be avoided, if the internal areas of the pub are used for clientele, there will be a maximum limit of six persons within the internal bar area at any one time while being served.   Food & drink will be consumed while sat at a table or taken outside. This number does not include those customers who have booked into the five tables within the internal bar area, who will be served at the table to avoid the necessity for them to move around the venue other than to use the facilities. The maximum number of persons allowed in the internal areas will be 27 including 4 operational staff.
  • During busy times, clientele will be requested that where possible they book in advance so that numbers can be controlled.
  • Bar manager will be responsible for ensuring that when capacity has been reached, new arrivals are turned away.

VENTILLATING INTERNAL AREAS

  • During operation of the internal areas, ventilation is crucial. All windows and doors must be fully opened at all times that the internal areas are in use.

 HAND HYGIENE

  • At least 60% alcohol-based hand sanitiser to be provided at each sanitising station as marked on the site plans.
  • Staff will be required to sanitise hands upon arrival for their shift and then frequently through the day. Sanitisation will be 20 second hand-wash with soap and hot water OR use of the provided alcohol-based hand sanitiser gel.
  • Clientele will be encouraged to hand sanitise upon arrival using the hand sanitising stations.

ORGANISING AND MAINTAINING SOCIAL DISTANCING

COVID-19 LOGISTICS TO MAINTAIN DISTANCING

  • Generally, the operation of the pub is being planned to move the majority of operations out to the rear garden areas. Access into the internal bar will be discouraged wherever possible, maintaining the internal areas for staff operations.
  • The internal bar is take-out only. Tables inside will be for table service only. It will not be possible to use the indoor areas to shelter from the rain.
  • The operation of the pub will be organised in accordance with the site plans. Movement around the premises will be organised into a one-way system as shown. Briefly, this will involve the main front entrance being the only entrance; movement through the internal areas will be via the one-way system to the rear door near the toilet facilities and into the garden. 2-meter social distancing floor stickers will be adhered to the floor through each access route.
  • Users of the garden can use the rear gate near the smoking shelter and a similar one way system will be organised through the garden to the back gate leading into the car park.

 MINIMISING STAFF CONTACT WITH CLIENTELE

  • Drinkers and diners will be allocated a table and will be shown to the table upon arrival. Clientele will be encouraged to remain at their tables during their stay in the pub, except when collecting orders or using the toilet facilities.
  • Orders for food and drinks will be taken by bar staff from the table whist maintaining social distancing of at least 2 meters.
  • Food orders, cutlery and condiments will be placed in a central transfer area and diners will be asked to come to the transfer area and collect their drinks, food, cutlery and condiments.
  • Tables will be cleared and cleaned by staff after the table has been vacated where possible, or the transfer table will be used.

SOCIAL DISTANCING WITHIN THE EXTERNAL AREAS

  • The external tables will be organised to maintain 2 meter social distancing. In practice this requires tables to be spaced at least 3 meters apart to allow for seating positions around each table and a clear space of at least 2-meters between the positions.
  • Tables are to be organised so that groups of people are effectively back-to-back or side to side.
  • Each table will therefore have its own “bubble”. Where possible, bubbles will be marked on the ground using red and white ticker tape or surveyors paint.

SOCIAL DISTANCING WITHIN THE INTERNAL AREAS

  • The standing areas internally will be organised with 2 meter social distancing signage adhered to the floor. Users of the standing areas will be encouraged to maintain social distancing of 2-meters. 2-meter social distancing means they will not be required to use any personal protective equipment or face coverings.
  • There will be no standing at the bar.
  • The tables indoors are limited to just five positions so that social distancing of 1-meter PLUS can be maintained around these positions. Each table will therefore have its own 1-meter PLUS “bubble”. To ensure compliance with 1-meter PLUS, tables will be organised to be back onto the access route for staff. Handling areas will be organised on the tables onto which staff can pass drinks and food. Bubbles will be marked on the ground using red and white ticker tape. Clientele will be encouraged to remain within the table’s “bubble” during their stay, unless they need to utilise the toilet facilities.

SERVICING TABLES

  • The primary focus of the reopening will be providing table service. Orders will be taken at each table by a member of staff.
  • Each table will be organised with a transfer zone and a specific position in which the member of staff will service the table. Generally orders will be taken at 2 meter social distancing.
  • The managers are considering whether work apparatus can be used to pass drinks, trays and food to tables from 2 meters (i.e. using a rough-hewn plank or pizza peel).
  • Should the transfer zone require staff to enter within the table bubble, to pass trays, drinks or food, PPE use is essential adhering to the Personal Protective Equipment requirements listed within the PPE assessment below.

 ENCOURAGING SOCIAL DISTANCING

  • A specific member of staff will be appointed for each shift who will act as the “COVID Supervisor” and will be responsible for monitoring social distancing by staff and clientele during the shift and advising and encouraging distancing in accordance with this risk assessment.
  • Staff and Clientele consistently breaching social distancing requirements of this assessment will be asked to leave.
  • Prominent signage will be erected throughout all areas advising on the requirements of this assessment.
  • Wherever possible “bubbles”, “transfer zones” and “servicing spots” will be clearly marked with red and white ticker tape for internal areas and painted lines on external hard standings.

 WHERE SOCIAL DISTANCING IS NOT POSSIBLE

  • If throughout the continued operation of this risk assessment any person identifies where the requirements of this assessment are not functioning correctly to maintain distancing, other mitigation measures will be identified and applied in accordance with the 1-meter PLUS guidelines.

SAFE USE OF FACILITIES

USE OF THE BAR AND TEA ROOM

  • Clear screens will be erected around the public facing areas of each work zone to provide segregation between staff and clientele.
  • There will be an opening at each of the 2 work positions behind the tea room to pass drinks and trays through for collection by serving staff. This will be marked as a transfer zone with prominent signage.
  • There will be an opening in the screens for payment facilities.
  • Used glasses will be stored in the empty glass zone and placed directly into the glass washer as soon as practical.
  • The service area will be regularly cleaned in accordance with the cleaning regime detailed in the COVID cleaning risk assessment below.

USE OF KITCHEN AND BBQ:

  • The kitchen and BBQ areas will be limited to two persons and workstations will be marked on the ground using red and white ticker tape.
  • Social distancing between the two staff members will be maintained. Where this is not practical, staff will be required to adhere to the Personal Protective Equipment requirements listed within the PPE assessment below.
  • A transfer zone will be organised within the kitchen to allow items to be passed between the two workstations.
  • A service hatch will be identified and utilised to pass food from the cooking area to the waiting staff.

USE OF TOILET FACILTIES:

  • In the male facilities, the middle urinal will be taken out of service.
  • In the female facilities the middle toilet will be taken out of service.
  • There can be no more than 2 persons within each toilet facility at any one time.
  • Hand sanitising stations will be arranged at the entrance and users encouraged to sanitise on entry and exit.
  • Clear ground markings of 2-meter distancing will be adhered to the floor to show where persons can que to use the facilities.
  • The toilet facilities will be cleaned at least hourly in accordance with the COVID Cleaning risk assessment below.

COVID CLEANING OF FACILITIES

BEFORE REOPENING

  • Before reopening the entire pub will be deep cleaned.

 APPOINTING A COVID CLEANER

  • The COVID Cleaner will be been provided with site specific task briefing communicating the requirements of this risk assessment. The cleaner will be briefed on the requirements of this assessment and will be required to sign to accept the briefing.
  • The COVID cleaner will be required to wear latex gloves and a disposable apron when carrying out their duties.

 CLEANING DOWN THE BAR

  • At least hourly, the bar staff will use normal household cleaning products to clean down the bar focussing on pump handles, taps, hand sanitiser dispenser, bar surfaces, screens, glass transfer zones, tills, card readers etc.
  • Surfaces will be sprayed with cleaning product and wiped down or disinfectant wipes will be used.

 CLEANING DOWN THE KITCHEN and BBQ

  • The COVID cleaner will use normal household cleaning products to clean down the kitchen and BBQ area at the end of each shift focussing on surfaces that have regular hand contact including door handles, hand sanitiser head, oven and fridge door, microwave door, surfaces, kettle cups, plates, cutlery.
  • Handles and white surfaces will be sprayed with cleaning product and wiped down or disinfectant wipes will be used.
  • The chef will be required to clean down surfaces after each use. Surfaces should be kept clear at the end of each preparation to allow cleaning down.
  • Used cups, cutlery, plates and cooking utensils will be placed directly into the dishwasher after use.

 CLEANING DOWN THE TOILET FACILITIES

  • At least hourly, the COVID cleaner will use normal household cleaning products to clean down the toilet facilities focussing on door handles, taps, flush handles, hand cleaner dispenser.
  • Surfaces will be sprayed with cleaning product and wiped down or disinfectant wipes will be used.
  • A cleaning register will be mounted on the entrance to the toilets to show when the toilets were last cleaned. This will assist in providing confidence to the users of the facilities.
  • During cleaning the toilet will be closed to users and only the cleaner will be able to access.

PERSONAL PROTECTIVE EQUIPMENT (PPE)

  • Current guidance suggests that the use of PPE provided limited protection from the spread of COVID-19.
  • As a responsible employer we will be providing plastic face shields to the front facing members of staff and encouraging their use when taking orders.
  • PPE will not be required behind the bar due to the screens erected across the front.
  • PPE will not be required within the kitchen or BBQ.

COMMUNICATION OF REQUIREMENTS

INDUCTION LEAFLET

  • A simple induction leaflet will be written before reopening communicating the requirements of these risk assessment in a simple pictorial manner. This will be made available to visitors to communicate the provisions of this assessment and provide confidence to clientele. It will be printed on paper and destroyed at the end of each sitting.
  • When staff return, the bar manager will communicate the requirements of this assessment to the staff member. They will be briefed on their own responsibilities and walked through the physical mitigation measures implemented throughout the pub.
  • The full risk assessment will be made available and on display in the bar areas and in the garden.

FOOD AND DRINKS MENU

  • Generally, menus for the BBQ will be on display on the boards in the garden areas.
  • If a menu is to be distributed to tables, as with the induction leaflet, traditional laminated menus will be transferred to paper and destroyed at the end of each sitting.

EMERGENCY PROCEDURES AND FIRST AID PROVISION

  • In the event of a staff member or clientele becoming injured normal first aid provision will be applied, but additional protection will be deployed by the first aider.
  • There is no requirement to socially distance in the event of first aid being required.
  • The bar manager should check they have sufficient numbers of disposable latex gloves within the first aid kit, and an FFP3 respirator mask stored at the first aid kit point. These will be worn by the first aider before approaching the injured person.
  • Compression only CPR guidelines from Resus will be employed in the event of a person requiring CPR. No mouth to mouth breathing assistance can be used.
  • The first aider should treat the operative but be extremely wary that they do not touch their own eyes, mouth or nose during the procedure or after when removing the disposable gloves and dust mask.
  • When removing the disposable gloves and dust mask, they will be placed straight into a bin.
  • The first aider will thoroughly wash their hands for at least 20 seconds after the procedure using soap and hot water.

DISPOSAL OF WASTE

  • Individual bins will be provided for each work position.
  • Staff must only use their own bin, especially for used tissues, disposable gloves or other PPE.
  • Bins will be fitted with two bin liners (double bagging).
  • Each member of staff will be responsible for taking their own bins down to the main waste bin at the end of each shift.
  • Waste will be removed more regularly from the main bins where possible

TRACK AND TRACE PRECAUTIONS

  • The pub will require contact details for each customer to ensure that in the event of a confirmed outbreak resulting from pub operations, NHS track and trace can be informed of all persons present at any time.
  • Those pre-booking tables will be asked for name, email address and phone numbers.
  • Walk-in customers will be asked for name, email address and phone numbers and will be recorded on an electronic system.
  • Records of attendance will be kept for at least 21 days.

POTENTIALLY VULNERABLE STAFF MEMBERS

  • The provisions of the COVID-19 procedure relating to COVID medical declarations and where necessary associated risk assessment will be applied to all those returning to work.
  • Medical declarations must be submitted and reviewed before attending at the pub so that staff can be screened and where necessary additional precautions applied.

 

POTENTIALLY VULNERABLE CLIENTELE

  • We would expect clinically vulnerable people at this time to be shielding and would not attend a pub.
  • It is possible that vulnerable people may attend a pub following opening. We would not expect members of the public to reveal their vulnerability to staff members as a matter of course for reasons of privacy, however the induction leaflet will encourage vulnerable people to make themselves known to the COVID Supervisor if they with to. In the event of this occurring we would take additional measures to maintain social distancing of 2 meters or more.

PROTECTION FOR MEMBERS OF STAFF

  • The operation of the pub will be organised into distinct work zones. These are shown on the site plans and are the bar, the garden bar, the kitchen and the BBQ.
  • There will be a maximum of 2 persons working in each work zone at any one time.
  • Operations in each of the work zones will be organised so that bar staff can maintain 2-meter social distancing when at work. Division of work areas will be marked on the ground to encourage distancing. Workstations will be adequately communicated and signage erected.
  • Bar staff will be required to wear face shields if they cannot maintain 2-meter social distancing between each other or between clientele.
  • For bar staff handling glasses, hand sanitising stations will be sited behind the bar for staff to use before and after handling glasses. Glasses being passed to clientele must be held from the bottom.
  • An area of both bars will be organised for sending full glasses and trays of drinks.
  • An area of both bars will be organised for receiving empty glasses.
  • Staff taking empty glasses from the operational areas will be required to hand sanitise before and after handling glasses and placing them directly into the glass washer. Staff should attempt to avoid touching their face during these operations.
  • There will be no loud music within the bar area so that persons are not required to shout.

 

LIMITING NUMBERS OF PERSONS

  • Generally speaking, the operation of the pub will be moved wholesale to the external areas with staff occupying the internal bar.
  • There are facilities for 20 socially distanced tables within the grassed garden area, a large table and 3 small tables within the covered terrace and another 6 tables in the uncovered terrace. The maximum capacity for the external venue will be 115 persons including operational staff.
  • Although as stated above use of the internal areas of the pub will be avoided, if the internal areas of the pub are used for clientele, there will be a maximum limit of six persons within the internal bar area at any one time within 2 distinct areas (see site plans). This number does not include those customers who have booked into the five tables within the internal bar area. The maximum number of persons allowed in the internal areas will be 27 including 4 operational staff.
  • During busy times, clientele will be requested that where possible they book in advance so that numbers can be controlled.
  • Bar manager will be responsible for ensuring that when capacity has been reached, new arrivals are turned away.

 

VENTILLATING INTERNAL AREAS

  • During operation of the internal areas, ventilation is crucial. All windows and doors must be fully opened at all times that the internal areas are in use.

 

HAND HYGIENE

  • At least 60% alcohol-based hand sanitiser to be provided at each sanitising station as marked on the site plans.
  • Staff will be required to sanitise hands upon arrival for their shift and then frequently through the day. Sanitisation will be 20 second hand-wash with soap and hot water OR use of the provided alcohol-based hand sanitiser gel.
  • Clientele will be encouraged to hand sanitise upon arrival using the hand sanitising stations.

 

 

Bar Opening Times

MON
11am - 10pm

TUES
11am - 10pm

WEDS
11am - 10pm 

THURS
11am - 10pm

FRI
11am - 11:30pm

SAT
11am - 11:30pm

SUN
12 midday - 10pm

Kitchen Opening Times

MON
12 midday - 3pm

TUES
12 midday - 3pm

WEDS
12 midday - 3pm

THURS
12 midday - 3pm

FRI
12 midday - 3pm

6pm - 9pm

SAT
12 midday - 9pm

SUN
12 midday - 4pm

Drop Us a Line

PHONE
01959 572678

EMAIL
anthony_77@hotmail.co.uk

ADDRESS
Cudham Lane South
Cudham
Kent
TN14 7QB

PETS
Dogs are welcome in the bar area