In response to restaurants becoming grocers during the COVID-19 crisis, LA County Health Department provided some guidelines on “𝘁𝗲𝗺𝗽𝗼𝗿𝗮𝗿𝗶𝗹𝘆” changing methods of operations.

This is the latest from LA County District of Enforcement and Surveillance: 

If a restaurant wants to “𝘁𝗲𝗺𝗽𝗼𝗿𝗮𝗿𝗶𝗹𝘆” change its method of operation to get through the COVID-19 crisis, then the facility is allowed to do the following:

•All food items to be sold must be listed on a menu, menu board or other type of display.
•The food items must be provided to the customer over-the-counter, by drive-thru, or delivery. Customers are not allowed to self-select or self-service goods. 
•If the facility intends to sell “non-food” items (i.e., toilet paper, paper towels, etc.), then those items must also be listed on the menu, menu board, or other type of display, and provided over-the-counter. No customer self-selection or self-service.  
•Facilities may NOT open a packaged, USDA stamped meat product and repackage for sale. If the facility receives a large box of individually packaged, stamped USDA meat, they may sell the individual packages as long as each package is stamped and has proper labeling requirements. Also must be listed on a menu, menu board, etc.
•The facility may NOT administer Reduced Oxygen Packaging (ROP) of meat or fish.
•The facility may NOT bottle their own hand sanitizer. 
•No change-of-operation paperwork (i.e., submittal of plans, new application, change of program element) is necessary if they are willing to abide by the above restrictions.

Now, if a restaurant wants to permanently change operations to a retail food market, then an application and plans will need to be submitted electronically to the 𝗣𝗹𝗮𝗻 𝗖𝗵𝗲𝗰𝗸 𝗣𝗿𝗼𝗴𝗿𝗮𝗺.

If you have any questions regarding a temporary change in methods of operations, please feel free to contact us here at FE Design.