EMPLOYEES:
· Temperatures will be taken before an employee clocks in.
· A series of health questions will be asked of each employee before the employee clocks in.
· Employees will be wearing masks and gloves and will be informed on how to disinfect common areas.
MEMBERS:
· Masks will be required when walking around the facility, but not while sunbathing or swimming.
· Groups cannot gather in a number of more than ten (10) people sitting together.
· Entrance to the Beach Club shall only be made through the main office. B Gate will be closed until further notice.
· No guests will be allowed on weekends and limited guests during the week by reservation only.
· All guest fees must be paid in advance at the time of making the reservation. (Those of you who received guest passes for early payments or purchased guest passes will be contacted separately).
· Sitting on the beach in groups of no more than ten (10) and at least six (6) feet from the nearest group.
· There will hand sanitizer throughout the club. Members and guests will be asked to continually sanitize their hands.
CLUB
· Cabanas will be separated by plastic between cabanas. This will be a heavy gauge plastic, which will be hung up before opening day.
· If you share a cabana with another family and are uneasy about that relationship, please contact us immediately. Cabana accommodations are less than ten (10) and, therefore, is permissible under the State of Connecticut guidelines.
· In the locker area, there will be arrows in the aisle, like at the various stores, to control the flow of people in the lockers. Please be respectful of the six (6) foot rule when entering the locker area.
· Bathrooms will be disinfected on a regular bases. Please be courteous of members and try to maintain social distancing the best you can. It is too tough and too intrusive to monitor the bathrooms. We have to leave people to their adult judgment.
· The showers in A & B Courts will be disconnected. However, the showers in the bathrooms in the restaurant are individualized and, therefore, acceptable. Please use those showers.
RESTAURANT:
· There will be no waiting in line to order your food. We will have a new computer system installed, which can quickly send the orders to the restaurant.
· There will be outside dining six (6) feet apart and inside dining will also be allowed as well.
· All food will be ordered through a wait staff either a restaurant server or a cabana boy or beach boy.
· For payment, we ask that you try to use a credit card, if possible.
· All servers will be wearing masks and gloves and the tables and chairs will disinfected.
· Condiments will be given in packets of one (1) serving.
· You must sanitize your hands before walking into the restaurant.
TIKI BAR:
· At this point, the Tiki Bar will remain closed, however, we will review that decision again July 1st.
· Mixed drinks will be available inside the restaurant. Currently you can only order through your Cabana Boy/Beach Boy or restaurant server.
POOL:
· See detailed Pool Instructions posted on our website.
· We have a brand new pool heater system that was installed this year.
· There will be no floating devices in the water.
TENNIS/PICKLE BALL
· The evidence has been that it is very difficult and, in fact, highly unlikely that contact surfaces can spread Covid. Moreover, ultra violet light kills Covid within seconds. That being said, please try to follow the guidelines by the USTA, click link below:
POOL
Some suggestions of pool safety be modeled after the link below:
http://www.poolmanagementgroup.com/research/detail/pools_can_open_safely
PRIVATE CLUBS
HEALTH PROTOCOLS:
Make hand sanitizer, disinfecting wipes, soap and water, or similar disinfectant readily available to employees and customers.
Place readily visible signage at the business to remind everyone of best hygiene practices.
MEMBERS
1. Upon entering the facility, temperatures should be taken and anybody who has a 100.2 degree or more temperature must be turned away.2. No large group activities including tennis teams and swim team meets.3. Restrictions on the number of guests at the club on weekdays and by reservation. No guests on weekends.4. Maintain social distancing, as best as possible, which may vary depending on new State guidelines regarding outside gatherings.5. Display signs of safe distancing, sanitizing hands and foot traffic flow to be in one direction, if possible.6. Locker room limitation on the number of people in the locker area.7. Notification of all new rules and regulations being implemented due to the Covid-19 virus to all members via website. Hard copies available at the front desk. A sign will be placed out front that says the following:
The virus that causes COVID-19 can be spread to others by infected persons who have few or no symptoms. Even if an infected person is only mildly ill, the people they spread it to may become seriously ill or even die, especially if that person is 65 or older with pre-existing health conditions that place them at higher risk. Because of the hidden nature of this threat, everyone should rigorously follow the practices specified in these protocols, all of which facilitate a safe and measured reopening. The virus that causes COVID-19 is still circulating in our communities. We should continue to observe practices that protect everyone, including those who are most vulnerable. It is your personal responsibility to use safe practices.
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END OF THE DAY PROCEDURE
1. Where practicable disinfect areas subject to significant use.
2. The club may close at a time certain to allow sanitizing practices of common areas.
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HEALTH PROTOCOLS FOR YOUR EMPLOYEES:
1. Train all employees on appropriate cleaning and disinfection, hand hygiene, and respiratory etiquette. 2. Screen employees before coming into the business by asking the following questions and send home any employee who has any of the following new or worsening signs or symptoms of possible COVID-19:
- No cough- No shortness of breath or difficulty breathing- No chills - Repeated shaking with chills- No muscle pain- No headache - No sore throat - No loss of taste or smell- No diarrhea- No feeling feverish or a measured temperature greater than or equal to 100.2 degrees Fahrenheit- No known close contact with a person who is lab confirmed to have COVID-19.
After you ask the questions, check off the boxes, have the employee sign and date and hold those records.
3. DO not allow employees with the new or worsening signs or symptoms listed above to return to work until:- In the case of an employee who was diagnosed with COVID-19, the individual may return to work when all three of the following criteria are met: at least 3 days (72 hours) have passed since recovery (resolution of fever without the use of fever-reducing medications); and the individual has improvement in respiratory symptoms (e.g., cough, shortness of breath); and at least 7 days have passed since symptoms first appeared; or- In the case of an employee who has symptoms that could be COVID-19 and does not get evaluated by a medical professional or tested for COVID-19, the individual is assumed to have COVID-19, and the individual may not return to work until the individual has completed the same three-step criteria listed above; or- If the employee has symptoms that could be COVID-19 and wants to return to work before completing the above self-isolation period, the individual must obtain a medical professional’s note clearing the individual for return based on an alternative diagnosis. - Do not allow an employee with known close contact to a person who is lab-confirmed to have COVID-19 to return to work until the end of the 14 day self-quarantine period from the last date of exposure (with an exception granted for healthcare workers and critical infrastructure workers).
4. Have employees wash or sanitize their hands upon entering the business. Have employees maintain at least 6 feet separation from other individuals. If such distancing is not feasible, other measures such as face covering, hand hygiene, cough etiquette, cleanliness, and sanitation should be rigorously practiced.
5. If an employer provides a meal for employees, employers are recommended to have the meal individually packed for each employee.
6. Consistent with the actions taken by many employers across the state, consider having all employees wear cloth face coverings (over the nose and mouth). If available, employees should consider wearing non-medical grade face masks.
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RESTAURANT FACILITIES HEALTH PROTOCOLS FOR SERVING YOUR CUSTOMERS:
- Parties maintain at least 6 feet distance apart from other parties at all times, including while waiting to be seated in the restaurant.
- Make a hand sanitizing station available upon entry to the restaurant.
- No tables of more than 6 people.
- Dining:
· Do not leave condiments, silverware, flatware, glassware, or other traditional table top items on an unoccupied table · Provide condiments only upon request, and in single use (non-reusable) portions.
· Use disposable menus (new for each patron).
· If a buffet is offered, restaurant employees serve the food to customers.
- Contactless payment is encouraged. Where not available, contact should be minimized.
HEALTH PROTOCOLS FOR YOUR RESTAURANT EMPLOYEES
1. Train all employees on appropriate cleaning and disinfection, hand hygiene, and respiratory etiquette.
2. Screen employees before coming into the business by asking the following questions and send home any employee who has any of the following new or worsening signs or symptoms of possible COVID-19:
- No cough- No shortness of breath or difficulty breathing- No chills - Repeated shaking with chills- No muscle pain- No headache - No sore throat - No loss of taste or smell- No diarrhea- No feeling feverish or a measured temperature greater than or equal to 100.2 degrees Fahrenheit- No known close contact with a person who is lab confirmed to have COVID-19.
After you ask the questions, check off the boxes, have the employee sign and date and hold those records.
3. DO not allow employees with the new or worsening signs or symptoms listed above to return to work until:- In the case of an employee who was diagnosed with COVID-19, the individual may return to work when all three of the following criteria are met: at least 3 days (72 hours) have passed since recovery (resolution of fever without the use of fever-reducing medications); and the individual has improvement in respiratory symptoms (e.g., cough, shortness of breath); and at least 7 days have passed since symptoms first appeared; or- In the case of an employee who has symptoms that could be COVID-19 and does not get evaluated by a medical professional or tested for COVID-19, the individual is assumed to have COVID-19, and the individual may not return to work until the individual has completed the same three-step criteria listed above; or- If the employee has symptoms that could be COVID-19 and wants to return to work before completing the above self-isolation period, the individual must obtain a medical professional’s note clearing the individual for return based on an alternative diagnosis. - Do not allow an employee with known close contact to a person who is lab-confirmed to have COVID-19 to return to work until the end of the 14 day self-quarantine period from the last date of exposure (with an exception granted for healthcare workers and critical infrastructure workers).
4. Have employees wash or sanitize their hands upon entering the business. Have employees maintain at least 6 feet separation from other individuals. If such distancing is not feasible, other measures such as face covering, hand hygiene, cough etiquette, cleanliness, and sanitation should be rigorously practiced.
5. If an employer provides a meal for employees, employers are recommended to have the meal individually packed for each employee.
6. Consistent with the actions taken by many employers across the state, consider having all employees wear cloth face coverings (over the nose and mouth). If available, employees should consider wearing non-medical grade face masks.
7. All servers, cashiers and restaurant employees should be wearing masks and gloves at all times.
HEALTH PROTOCOLS FOR RESTAURANT CUSTOMERS:
· Maintain at least 6 feet separation from other individuals not within the same party. If such distancing is not feasible, other measures such as face covering when not sitting at the table, hand hygiene, cough etiquette, cleanliness, and sanitation should be rigorously practiced.
· Wash or disinfect hands upon entering a restaurant and after any interaction with employees, other customers, or items in the restaurant.
· No tables of more than 6 people.
· Customers should wash or sanitize their hands after the payment process.
· Consistent with the actions taken by many individuals across the state, consider wearing cloth face coverings (over the nose and mouth) when not at the table, or when within 6 feet of another person who is not a member of the individual’s household. If available, individuals should consider wearing non-medical grade face masks.
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POOLS
Pool best practices:
There is currently no evidence that swimming activity transmits COVID-19, and pool chemicals do kill the virus. Although the virus can’t be transmitted through pool water, crowds of people in close proximity to each other in and around the pool do pose a potential risk.
Pool will be maintained according to strictest safety standards re: filtration, schedule of chemical application.
Pool chairs will be placed at the distance directed by the State of Connecticut and washed daily by staff.
No loitering in groups by the pool area; maintain social distancing.
No noodles or flotation devices; do not share goggles etc.
For lane swimming, not more than 2 swimmers per lane at opposite ends of the pool.
See concepts, which may be utilized from “The Pool Management Group – Pools Can Open Safely – COVID-19”. http://www.poolmanagementgroup.com/research/detail/pools_can_open_safely
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TENNIS
(The Governor may alter these to be less restrictive)
USTA COVID guidelines:
No round robins or other group events.
Private or small group lessons ok as long as social distancing is maintained.
If possible, allow play on every other court.
Encourage hand washing before playing
No shared equipment (pros should not hand out racquets for general use).
There is a lot of info about the ability of the virus to remain active on tennis balls (people sweating, coughing etc. then touching the ball).
Recommendation is to use new tennis balls whenever possible.
Don’t change sides.
Play doubles with caution.
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