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COVID-19 Readiness Evaluation

Welcome to your one stop Covid-19 re-opening information portal for most hospitality related operations. The process is simple, fill out the required information, answer the adjoining questions in the context of ‘do you’ or ‘have you done’ the action noted and wait to be linked to the resources you need for re-opening. A guiding score of over 75% means you are in pretty good shape. However, don’t leave it to chance or hastily evaluated information, let RSA assist with their experts and pandemic experienced operators! Remember, you only get one chance to build trust with the public as you re-open. Leveraging our team’s expertise, you can be sure to make the most of that opportunity!


Please select the service segment you would like to evaluate. If you have multiple services please select all that apply. For each question, select "Yes" if the item has been implemented in your establishment. Select "No" if it has not. Select "I Don't Know" if you are unsure. Please answer all questions then click "Email My Report" when done.



Master Preparedness Checklist

Staff Readiness

Response

1. Proper protection equipment and supplies for all staff
2. Evaluate disinfectants used in back and front of house (EPA registered for viruses)
3. Establish cleaning and sanitization protocols
4. Establish quality assurance program
5. Training for hand hygiene and competency testing
6. Create compliance program- just in time training
7. Training for customer facing service standards
8. Process to ensure staff are healthy as they come to work
9. Schedule and hours adjustments optimized and communicated
10. Policy or procedure changes done and communicated
11. Reassigned work station sharing protocols
12. Manager/Supervisor check lists developed for sanitation audits
13. Manager/Supervisor credentials, certifications to ensure highest capabilities

Customer Readiness

14. Customer facing hand hygiene resources and tools (sanitizer, portable hand sinks)
15. Providing SaniTzar™ at each location to maintain cleanliness of area, frequent wiping
16. Collaborate with marketing to instill consumer confidence

Physical Space and Resource Readiness

17. Equipment service technician checks all equipment for operation
18. Deep cleaning of equipment, tables, furniture, surfaces, etc.
19. HVAC systems inspected for proper filtering/air exchange levels
20. Restrooms cleaned and add touchless devices, doors
21. Evaluate need for physical barriers

Food Service Retail Outlets

Staff Readiness

Response

1. Reassigned work station sharing protocols
2. Manager/Supervisor credentials, certifications to ensure highest capabilities

Customer Readiness

3. Customer facing hand hygiene resources and tools (sanitizer, portable hand sinks)
4. Customer health—temperatures, masks available for them-screening protocols
5. Process for sanitizing before customers, during customer service times
6. Touchless ordering
7. Touchless pay/transactions (no cash option)
8. Touchless fountain machines, coffees
9. Condiments single serve vs. bulk/pump
10. Increased delivery or to go foods
11. Spacing dining service times/meal period times assigned
12. Tamper-evident to go packaging sourced

Physical Space and Resource Readiness

13. Equipment service technician checks all equipment for operation
14. Providing single use ‘tongs’ for buffet or self-service venues to each customer
15. Integrate UV technology to disinfect equipment or utensils on cycle

Environmental Services / Linen Services

Staff Readiness

Response

1. Manager/Supervisor credentials, certifications to ensure highest capabilities
2. Create and implement disinfection protocols

Customer Readiness


3. Frequency of cleaning in public areas increase (restrooms, etc.)
4. Re-evaluate high touch surfaces (define, processes to clean)
5. Room checks prior to next guest/patient arrival
6. Increase use of testing surfaces for cleanliness
7. Evidence of room cleaning standards for guests/patients
8. Increase use of clean/soiled areas
9. Increase frequency of trash removal, freshen up programs, turn down service
10. Change to HLAC certified laundry or inspect your laundry for equal standards
11. Create screening protocols

Physical Space and Resource Readiness


12. Restrooms cleaned and add touchless devices, doors
13. Equipment service technician checks all equipment for operation
14. Linen transport containers, covers
15. EVS carts set ups and have new equipment & supplies

Transport, Valet, and Guest Services

Staff Readiness

Response

1. Manager/Supervisor credentials, certifications to ensure highest capabilities

Customer Readiness


2. Customer facing hand hygiene resources and tools
3. Customer health—temperatures, masks available for them
4. Process for sanitizing equipment, vehicles, etc. before/after customers
5. Touchless Tipping for Valets or Guest Services/Concierge (e.g. apply to checkout)
6. Sticker or identification (visible to guest) of equipment has been ‘sanitized’

Physical Space and Resource Readiness


7. Equipment service technician checks all equipment for operation
8. Deep cleaning of equipment, vehicles, etc.
9. Use of elevators. Set standards on how many in a cab at once.
10. Touchless elevator controls
11. Evaluate need for physical barriers