3. SR 05-27-2020Request for Action
To
Item Number
Mayor and City Council
3
Agenda Section
Meeting Date
Prepared by
Special Meeting
May 28, 2020
Zack Carlton, Planning Manager
Tina Allard, City Clerk
Item Description
Reviewed by
Discuss Governor's Order Related to Outdoor
Cal Portner, City Administrator
Dining for Restaurants
Reviewed by
Peter Beck, City Attorney
Action Requested
Council direction on use of public spaces, such as parking lots, streets, parks, parking spaces, and sidewalks for
extended dining patios.
Adopt, by motion, a resolution to facilitate the temporary expansion of outdoor dining service areas for
restaurants.
Background/Discussion
On Wednesday, May 20, 2020, Governor Walz announced Phase II of his Stay Safe MN Plan, which allows
outdoor dining for restaurants beginning June 1. Cities can assist businesses requesting to have additional
outdoor seating and can include areas such as sidewalks, parking spaces, or other undeveloped outdoor areas
adjacent to restaurants. Staff can assist most restaurants in the city with extended patio requests when it is on
their own or leased property but would need direction for restaurants located downtown.
The attached resolution would give staff authority to approve these patio extensions with ratification by
Council at a later meeting. This would allow for businesses to open quickly to start capturing revenue.
In considering patio extensions, reviews will evaluate traffic circulation and pedestrian safety, and increased
noise for restaurants adjacent to residential areas. Many restaurants already have patios and expansion of the
outdoor seating area will minimally impact adjacent properties. The Governor's order allows outdoor seating
for up to 50 patrons, but not all restaurants will move for full capacity. Staff will work with restaurant owners
on a configuration that fits their needs but preserves the health safety and general welfare of the community.
An updated map of the expanded service area, updated liquor liability insurance, and property owner
permission, if on leased property will be required. One requirement of state law is that patios must be
compact and contiguous. This means the patio must be physically connected to the main restaurant. For
most of the downtown restaurants, back parking lots could be considered. But for McCoy's Pub, the
sidewalk and street would be an option.
Cities need to follow DEED guidance on reopening measures as attached. Key requirements include the
following:
■ Develop and implement a COVID-19 Preparedness Plan.
The Elk River Vision
A welcoming community with revolutionary and spirzted resourcefulness, exceptional service, and
community engagement that encourages and inspires prosperzty
■ Ensure at least six feet of distance with maximum on premises capacity to no more than 50 persons.
■ Limit table service to four persons, or six if part of one family unit.
■ Require reservations; do not allow walk-in customers.
■ Require masks or face shields to be worn by workers and strongly recommend masks for all
customers.
■ Establish regular disinfection routine and train workers.
Economic development staff has been working on notification to downtown businesses regarding this
meeting. Administrative staff sent out letters to liquor licensed establishments.
Financial Impact
There is no fee intended for extending a patio to offset costs of staff and legal time.
Attachments
■ Letter and Application Sent to Liquor Establishments
■ LMC Guidance
■ Sample Patio Layouts
■ Resolution
■ DEED Guidance for Safe Reopening
■ Comments
N:APublic Bodies\Agenda Packets\ 0 5-2 8-2020\ 3 sr Outdoor Dnung.docx
May 22, 2020
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RE: Temporary Premises Extension for Liquor License
Dear Manager:
The city wants our businesses to succeed and in order to assist you in trying to open for business
quickly, the Elk River City Council is holding a special meeting at 5:30 p.m. on Thursday, May 28,
2020, to discuss Governor Walz's recent Executive Order relating to outdoor dining for restaurants.
An updated liquor license application for the temporary establishment or expansion of a dining patio
is enclosed. The application requires a sketch of the temporary dining area. Per state liquor
regulations, the extension must be compact and contiguous to your current building. The area must
be clearly delineated and maintained. No alcohol will be allowed outside of the premise's extension.
If you are interested in applying for a temporary outdoor patio extension, complete the enclosed
application and return it to me as soon as possible. Staff will review all applications prior to approval
of the temporary extension. Submission of an application does not guarantee approval as all state
liquor licensing guidelines must be adhered to.
The City Council meeting will be held electronically due to social distancing requirements, but if you
would like to submit public comment for the Council's special meeting, please email me at
JMillerL&ElkRiveridN.gov with your comments and I will include for the Council's review. Please
indicate in the email's subject line "Public Comment" and include your full name and address, along
with the business you are representing in the email.
Sincerely,
Jessica Miller
Deputy Clerk
APPLICATION FOR TEMPORARY PREMISES
EXTENSION FOR LIQUOR LICENSE DUE TO
HEALTH PANDEMIC
13065 Oiono Paikwav
Elk Rivei, NIN 55330
Legal Name of Licensee (individual, business, partnership, c000ration)
Establishment Name:
Phone:( )
Applicant's Name:
First
Describe Temporary Premises Extension:
Email:
Last Middle Maiden
Total number of seats outside (including the extension):
The following must be attached for the temporary premises extension to be considered:
❑ Detailed drawing of proposed premises extension. The extension must be clearly delineated
and maintained so include fencing or other barriers (planters, brick, etc) you plan to use to
delineate the space. Please use an aerial map if possible. Contact Jessica at 763.635.1004 or
p �1lillex i't),�?II;T� i �r�11 J b! if you need assistance in obtaining one.
❑ Certificate of Insurance including amended premises
❑ Written property owner permission if different than the applicant
-----------------------------------------------------------------------------------------------------------------------------
I hereby submit application for an Elk Diver liquor license temporary premises extension and attest that all
reported information is 1iue and accurate. I am 21 years of age or - older- and am snaking this application
pursuant and subject to all the laws of the State of Minnesota and the Elk Diver City Code of Ordinances. I
received a copy of the City of Elk Diver City Code Chapter 6 (Alcoholic Beverages) and will familiarz.Ze
myself with the provisions contained within them.
Applicant's Signature
Date
LFICLEAGUE
MINNESOTA
CITIES
Guidance for Cities on Expanding Outdoor Service
at Bars and Restaurants
Published: May 21, 2020
(Updated May 22, 2 02 0)
On May 20, 2020, the state outlined plans, as mentioned in Executive Order 20-56, for bars and restaurants to
open on June 1 for outdoor service so long as certain conditions, including social distancing, are maintained to
prevent the spread of COVID-19. The Minnesota Department of Public Safety (DPS) Alcohol and Gambling
Enforcement Division worked with the League to provide the following guidance.
Get answers to frequently asked questions (FAQs) regarding
outdoor service at restaurants and bars:
Q1. Do cities need to change their regulations? (Updated May 22, 2020)
Q2. Can the city allow businesses to expand their outdoor areas?
Q3. Can the city grant catering_ permits as a way for businesses to expand their outdoor service?
Do municibal on -sale liauor establishments have to follow the same rules as other businesses if thev want
to expand their outdoor service? (Updated May 22, 2020)
Q5. Can bars and restaurants that are open on June 1 have restrooms inside available for use? (Added May 22,
2020)
Q6. Can our charitable gambling organizations operate outdoors at their normal bar/restaurant starting June
1? (Added May 22, 2020)
Q7. Can golf courses serve liquor now? (Added May 22, 2020)
8. Do bars and restaurants need to izet additional licenses. fees. or abbrovals to sell food outdoors (if
don't normally sell outside)? (Added May 22, 2020)
Q9. Are bars and restaurants in the Metropolitan Council region that are expanding their premises to allow for
outdoor seating subject to additional Sewer Availability Charges (SAC)? (Added May 22, 2020)
Q1. Do cities need to change their regulations?
Al. Cities may need to make changes to current regulations to assist businesses requesting to have additional
outdoor seating. The outdoor expansion requests may include areas like sidewalks, some parking spaces, or
undeveloped outdoor areas adjacent to their buildings. Cities are taking different approaches to how they will
allow for this. Some have changed ordinances that require the business to apply for a permit for this temporary
increase in size. Others have approved resolutions. The benefit of having a permit process is the option to make
this an administrative process that does not require council approval. It is important to work with the city
attorney in developing this process.
Some important considerations for cities:
• The retailer must provide the city with proof that their liquor liability insurance covers alcohol sales in
any expanded outdoor spaces which, under Minnesota law, must be "compact and contiguous" to the
main structure. Proof of liquor liability insurance must also be provided for onsite catered events.
• The city will need to approve a map of expanded service areas. Note that guidance from the Minnesota
Department of Employment and Economic Development (DEED) limits bars and restaurants to 50
guests with reservations for the entire outdoor service area.
• Cities may want to consider noise and traffic concerns.
• Local zoning and building codes would apply to any physical expansions such as new or modified patios
and decks. This may include the type of materials for fencing required to have a compact and continuous
new space.
Q2. Can the city allow businesses to expand their outdoor areas?
A2. Minnesota Statutes, section 340A.410, subdivision 7 requires retail alcoholic beverage licensed premises to
be compact and contiguous. Minnesota Rules 7515.0430, subpart 2 defines the types of additions license
holders can make as part of their licensed premises to include physically connected attachments to the main
structure such as patios, decks, or pavilions. The space would have to be owned and/or leased and be a part of
the business. The city would have to approve any compact and contiguous additions to the licensed premises
and include such additions in the license files and on documentation defining the licensed premises.
Sidewalk seating or other types of city -controlled public space that would normally not be used for expanded
seating could be used at the city's discretion as it would for sidewalk table seating under normal circumstances.
The city would have to allow the license holder use of the space and include it as retail licensed premises patio
space.
Use of a parking lot would have to constitute a compact and contiguous additional patio space.
The Minnesota Department of Transportation is preparing guidance on the use of parking lots and areas
traditionally used as right of ways. A link to that guidance will be provided here when available.
Q3. Can the city grant catering permits as a way for businesses to expand their outdoor
service?
A3. If the parking lot or other expansion space is not contiguous to the original licensed premises, another
option would be for the business to apply and qualify for an alcohol catering permit to enable alcohol incidental
to food service for events (see Minnesota Statutes, section 340A.404, subdivision 12). An event is not daily bar
service, but could be weekend parties or music events, etc.
Q4. Do municipal on -sale liquor establishments have to follow the same rules as other
businesses if they want to expand their outdoor service?
A4. Cities that operate an on -sale liquor establishment need to have:
0 City approval for expanded outdoor spaces,
• Updated liquor liability insurance, and
• An updated premises map.
Cities also need to follow DEED guidance on reopening measures, including requiring employees who provide
food and drink service to wear masks.
Q5. Can bars and restaurants that are open on June 1 have restrooms inside available for
use?
A5: Yes. The establishment should have a preparedness plan in place that specifies access and sanitation
practices.
Q6. Can our charitable gambling organizations operate outdoors at their normal
bar/restaurant starting June 1?
A6. Yes. Pull tabs and other lawful gambling can be conducted outdoors where food and alcohol are allowed to
be served. See guidance from the Gambling Control Board.
Q7. Can golf courses serve liquor now?
A7. Starting June 1, bars and restaurants can serve food and liquor for consumption on premises in designated
outdoor seating. Guidance specific to golf courses, including whether there can be mobile food/drink sales on
the golf course, are not yet available, but we have made requests for clarification.
Q8. Do bars and restaurants need to get additional licenses, fees, or approvals to sell food
outdoors (if they don't normally sell outside)?
A8. Sometimes. Additional approvals would likely not be required for additional service stations supporting the
outdoor food service of an existing kitchen. It would be a best practice for establishments to share their plans
and questions with their Minnesota Department of Health (MDH) inspector or their locally delegated public
health agency. MDH has an Additional Food Service fee category that is occasionally applied in addition to the
Category 1/2/3 fee for the main kitchen, but they plan to address how to apply that on a case -by -case basis. New
construction and remodels would also require plan review. See the Minnesota State and Local Food, Pools, and
Lodging Contacts to get contact information for all areas of the state.
Q9. Are bars and restaurants in the Metropolitan Council region that are expanding their
premises to allow for outdoor seating subject to additional Sewer Availability Charges
(SAC)?
A9. No. Metropolitan Council Environmental Services will not adjust or charge SAC during the order, given
that these operations would be within current capacity and within the current statutory guidance. Specifically,
there will be no SAC due for restaurants that temporarily set up or expand outdoor seating due to the governor's
order. This is in compliance with the SAC statute because there is no additional capacity demanded on the
system given the governor's order of no indoor seating and a limit of 50 people outside.
Instead, Environmental Services will set up a tracking form for each city, where the city will report to the
Council the name, address, and new or expanded outdoor square footage for each restaurant that sets up
temporary facilities. These can be reported as the applications come in, weekly or at least monthly. Once the
restriction is lifted, Environmental Services staff will send the list back to the cities and ask them to confirm that
each restaurant is closing their outdoor facility or making it permanent. If permanent, the normal SAC
determination process will be followed.
"a
City of
Elk
River
City of Elk River
City Council
Resolution 20-
A Resolution of the City Council of the City of Elk River Approving
Temporary Waiver of City Code Licensing and Zoning Requirements to
Promote Business Activities During the COVID-19 Health Pandemic
WHEREAS, on March 13, 2020, Minnesota Governor Tim Walz issued Executive Order
20-01 declaring a Peace Time Emergency and Coordinating Minnesota's Strategy to Protect
Minnesotans from COVID-19; and
WHEREAS, in response, on April 3, 2020, Mayor Dietz declared a Local Emergency in
recognition of the community risk posed by COVID-19; and
WHEREAS, on April 6, 2020, the City of Elk River City Council adopted the Local
Emergency declaration and authorized appropriate response strategies to the pandemic; and
WHEREAS, on May 13, 2020, Minnesota Governor Tim Walz issued Executive Order 20-
56 directing that phased plans be developed, including plans for outdoor dining at
restaurants starting June1, 2020, with certain restrictions; and
WHEREAS, the City of Elk River City Council recognizes the continued risk and threat of
community spread of the COVID-19 virus and the negative impact it has had on local
business and further recognizes the potential negative impact that may continue upon
reopening absent the ability of businesses to provide appropriate distancing between patrons
and employees while operating profitably; and
WHEREAS, in furtherance of the federal, state and local government response, there is a
need to provide multiple, additional, or alternative customer service areas on commercial
sites within the city in order to limit forward -facing exchanges between customers and
employees and to promote physical and social distancing between patrons of a business and
persons engaged in business activities.
NOW, THEREFORE, BE IT RESOLVED that the City Council of the City of Elk
River, Minnesota, does hereby authorize the following:
A business located in a commercial or industrial zone may establish drive -up or
drive -through areas, customer ordering, waiting or pick-up areas, or customer seating
or service areas to facilitate safe commercial activity conducted consistent with
federal and state orders or health and safety guidelines, in accordance with the
following:
a. The City Administrator, or designee, shall have the authority to establish
performance standards to implement the terms of this Resolution and all
operations allowed under this resolution shall comply with those performance
standards.
b. Any business that desires to take advantage of such opportunity must complete
and submit to the City Administrator, or designee, an application form provided
by the City of Elk River.
c. The City Administrator or designee shall have the authority to review and
approve or deny applications for a permit for any proposed temporary structure
or operation related to customer service, waiting or dining seating areas; or on -
site signage and storage; or other temporary outdoor use that is proposed to
occur outside of the business establishment in accordance with the established
performance standards. Approved permits will be submitted to the City Council
at their next regularly scheduled meeting for ratification.
d. If a permit is denied, the applicant may appeal the denial to the City Council by
submitting a written appeal at least three business days before the next regularly
scheduled Council meeting.
e. If an applicant proposes to use public right-of-way or public property for private
commercial activity, a separate application form shall be submitted requesting
such use. Approval of a permit allowing such use shall be as provided for other
permits and approvals authorized by this resolution and subject to a requirement
that the applicant provide evidence of liability insurance coverage, including
liquor liability coverage, if applicable, adequate to protect the city.
f. Other than the permits required by this resolution, and amendments to a liquor
license, no zoning, conditional use, or any other Elk River permit as otherwise
required under City Code shall be required for any temporary structure or
operation related to customer service, waiting or dining seating areas; or on -site
signage and storage; or other temporary outdoor use is proposed to occur
outside of the business establishment provided the City Administrator's, or
designees, performance standards are met.
g. Any temporary structure or operation related to customer service, waiting or
dining seating areas; or on -site signage and storage; or other temporary outdoor
use proposed to occur outside of the business establishment that is otherwise
prohibited by City Code may be permitted subject to approval of the City
Administrator or Council as set forth herein.
2. If liquor is to be dispensed or consumed on the proposed temporary outdoor dining
patio, the licensee must obtain a modification to the defined premises area in their
liquor licenses. Modifications to the defined premises area can be provisionally
approved by the City Administrator, or designee, as long as the modification
complies with state and local liquor laws. Provisionally approved modifications shall
be submitted to the City Council for ratification or modification at the next regularly
scheduled meeting of the Council.
The authority granted to the City Administrator hereunder shall not otherwise allow
any use or operation that is not in compliance with any federal laws or regulations,
Minnesota statutes and regulations, including State Building and Fire Codes, and the
Minnesota liquor licensing regulations.
4. The city reserves the right to revoke and terminate permission of any drive -up or
drive- through areas, customer ordering, waiting or pick-up areas, or customer seating
or service areas if it is in the interest of the public health, safety and welfare, as
determined by the Police Chief or City Administrator.
This Resolution is effective immediately, subject to federal and state laws or orders
relative to the permissibility of business operations, and unless terminated earlier by
the Council shall be in effect until November 1, 2020.
Passed and adopted this 281h day of May 2020.
John J. Dietz, Mayor
ATTEST:
Tina Allard, City Clerk
i
Row
J� .
EMPLOYER
PREPAREDNESS
PLAN REQUIREMENTS
CHECKLIST
Businesses and employers providing food and beverages
for outside on -site consumption (such as bars, restaurants,
bakeries, grocery stores and convenience stores) must
develop and implement a COVID-19 Business Preparedness
Plan that addresses the following components. Businesses
must ensure the Plan is evaluated, monitored, executed,
and updated under the supervision of a designated Plan
Administrator. Employers must ensure the Plan is posted
at all of the business's workplaces in readily accessible
locations that will allow for the Plan to be readily reviewed
by all workers, as required.
> Develop and implement a COVID-19 Preparedness Plan
> Open for outdoor dining or curbside pickup/delivery
only
> Ensure at least 6 feet of distance with maximum on -
premises capacity to no more than 50 persons
> Limit table service to 4 persons, or 6 if part of one
family unit
> Require reservations; do not allow walk-in customers
> Require masks or face shields to be worn be workers
and strongly recommend masks for all customers
> Establish regular disinfection routine and train
workers
of
WORKER PROTECTIONS AND
E
PROTOCOLS FOR ALL WORKPLACES
Ensure sick workers stay home
1. Establish health screening protocols for workers
at the start of each shift (e.g. health screening
survey, taking temperature). See the Minnesota
Department of Health (MDH)'s Visitor and Employee
Health Screening Checklist (www.health.state.
mn.us/diseases/coronavirus/facilityhlthscreen.pdf).
The checklist is also available in Hmong, Somali,
and Spanish (www.health.state.mn.us/diseases/
coronavirus/businesses.html).
2. Workers with COVID-19 symptoms should be sent
home immediately. If they cannot be sent home
immediately, isolate in a closed room until they can be
sent home. Workers who have been in close contact
with a household member with COVID should not be
at work until their quarantine period is finished.
3. Establish communication protocols and steps to take
when workers have been exposed to COVID-19 in the
workplace.
4. Designate an individual to maintain communication
with and gather information from workers who may be
ill, as to ensure the privacy of workers is maintained.
5. Establish worker sickness reporting protocols.
6. Establish protocols for workers to return to work,
and follow MDH Guidance (www.health.state.mn.us/
diseases/coronavirus/returntowork.pdf).
7. Establish a process to identify contact between
infected workers and other workers who may have
been exposed. (CDC Interim Guidance for Businesses
and Employers Responding to Coronavirus Disease
BARS & RESTAURANTS I Minnesota Employer Preparedness Plan Requirements Checklist
1 May 20, 2020
M M I N N 2 S O TA
2019 (COVID-19), May 2020 (www.cdc.gov/
coronavirus/2019-ncov/community/guidance-business-
response.html).
8. Evaluate and adjust sick leave policies to reflect the
need for isolation and incentivize workers who are
sick to stay home.
Provide accommodations for "high risk" and
vulnerable populations. See CDC's People Who
are at Higher Risk for Severe Illness (www.cdc.gov/
coronavirus/2019-ncov/need-extra-precautions/
people-at-higher-risk.html). Vulnerable workers
should be encouraged to self -identify, and employers
should avoid making unnecessary medical inquiries.
Employers should take particular care to reduce
these workers' risk of exposure.
10.Clearly communicate sick leave policies to all
workers.
Social distancing — Workers must be at least
six -feet apart
1. Maximize remote -working — Workers who are able
to work from home must work from home.
2. Stagger shifts and breaks; Extend work -hours and
create additional shifts to reduce number of workers
per shift.
3. Evaluate traffic patterns and "choke points" to
reduce crowding at entrances, in hallways, elevators,
waiting areas, break areas, common areas to
maintain 6' of physical distancing.
4. Limit collective gatherings of workers to 10 people or
less to maintain 6' of physical distancing.
5. Limit the number of people in restrooms to maintain
6' feet of physical distancing.
6. Ensure 6' of physical distancing in work areas,
including at workstations, productions lines, break
rooms, meeting rooms, waiting rooms, lobbies, etc.
7. Limit worker interaction across floors, buildings,
campuses, worksites, etc.
8. Increase physical space between workers and other
Worker hygiene and source controls
1. Ensure workers regularly wash their hands. Ensure
handwashing and/or hand-sanitizer facilities are readily
available and appropriately stocked.
2. Provide protective equipment and supplies, such as
source control face coverings, face -shields, gloves,
hand-sanitizer, disinfectants and provide training when
required and on proper use.
3. Require the use of source control face coverings (e.g.
cloth face coverings).
4. Post "hand -washing" and "cover your cough" signs.
5. Doors to multi -stall restrooms should be able to be
opened and closed without touching the handles,
opening -devices, or powered door -operators with the
hand, whenever possible. If the door cannot be opened
without touching the handle or door -operator with
the hand, the business must ensure a trash -receptacle
is placed by the door to ensure a paper towel can
be readily disposed of when operating the door. The
location and positioning of waste -receptacles should
not interfere with Life Safety requirements (e.g. egress,
evacuation, emergency equipment) or any reasonable
accommodations provided under the Americans with
Disabilities Act.
Community drinking stations and water -fountains
should not be available for use. Touchless water -filling
stations may still be provided.
7. Food should not be shared communally.
8. Provide tissues for proper cough/sneeze etiquette and
no -touch disposal bins.
Workplace building and ventilation protocols
General Building Conditions: Businesses must assess the
status and capacities of the utility -systems within the
building (e.g. ventilation, water -supply, sewer, gas), as well as
potential issues associated with vermin, molds, and mildew,
prior to putting the building into an operational status.
1. Follow established protocols for starting mechanical,
electrical, plumbing, life -safety, and other systems
after non-use according to the Authorities Having
Jurisdiction.
workers, customers and clients through the use of
2. Assess the building for indications of pest and vermin
partitions and barriers of sufficient dimension and
infestation, and consult a pest -control professional as
appropriate material, e.g. Plexiglass or taut heavy
appropriate.
plastic curtains stretched and secured, as necessary,
3. See CDC's Guidance for Reopening Buildings After
to protect workers.
Prolonged Shutdown or Reduced Operation (www.
cdc.gov/coronavirus/2019-ncov/php/building-water-
system.html).
BARS & RESTAURANTS I Minnesota Employer Preparedness Plan Requirements Checklist
2
M M I N N 2 S O TA
Ventilation System Start-up: Businesses must evaluate the
operational capacity, and increase, improve, and maintain
ventilation provided throughout the building.
1. Increase the outdoor air -percentage to increase
dilution of contaminants, and eliminate recirculating,
whenever possible, while maintaining indoor air-
conditions.
2. For heating -ventilation -air-conditioning systems that
recirculate air, businesses need to improve central -
air filtration to at least the MERV-13 or the highest
compatible with the filter rack (at least MERV-14
preferred), and seal the edges of filters to further limit
by-pass around the filters.
3. Replace and upgrade air filters prior to re -occupancy.
4. Run systems on full economizer as outside air-
conditions allow.
5. Consult an HVAC professional to ensure proper
ventilation is maintained.
Day -To -Day Operations: Once systems are in a safe
operational status, businesses should ensure the following
practices and protocols are maintained:
1. Continuously maximize fresh -air into the workplace,
and eliminate air recirculation.
2. Maintain relative humidity levels of RH 40-60%
3. Keep systems running longer hours (24/7 if possible)
to enhance the ability to filter contaminants out of
the air.
4. Add a flush cycle to the controls of the HVAC system,
and run HVAC systems for 2-hours before and after
occupancy.
5. Check and rebalance the HVAC system to provide
negative air -pressure whenever possible.
6. Supplement ventilation -system with the use of
portable HEPA filter units whenever possible.
7. Minimize air -flow from blowing across people.
8. Consult an HVAC professional or the American
Society of Heating, Refrigerating and Air -Conditioning
Engineers to ensure proper ventilation is provided,
and ventilation -systems are properly maintained. See
ASHRAE's COVID-19 Preparedness Resources (www.
ashrae.org/technical-resources/resources).
«. 4 1`
Workplace cleaning and disinfection protocols
1. Establish a documented sanitation schedule and
checklist, identifying surfaces/equipment to be
sanitized, the agent to be used, and the frequency at
which sanitation occurs.
2. Routinely clean and disinfect all areas, such as offices,
restrooms, locker and changing rooms, common
areas, shared electronic equipment, machinery, tools,
controls, etc.
3. Frequently clean all high -touch items, such as
doorknobs, countertops, barriers, railings, handles,
and other surfaces.
4. Electronic devices (e.g. light -switches, circuit -breakers)
should not be sanitized with a liquid agent. Consider
covering switches/devices with a poly -covering that
allows the user to manipulate the device without
touching the switch, and change out the poly -covering
frequently. Electronic devices must be sanitized
only when disconnected from the power -source,
and sanitized in accordance with the listing/labeling
requirements.
5. Personal equipment, tools and phones should not be
shared or, if shared, should be disinfected after each use.
Implement immediate cleaning and disinfecting of
the workplace if a worker, client or visitor becomes ill
with COVID-19. See CDC's Cleaning and Disinfecting
Your Facility (www.cdc.gov/coronavirus/2019-ncov/
community/disinfecting-building-facility.html).
Select appropriate and ensure the needed supply
of disinfectants — consider effectiveness and safety.
The U.S. Environmental Protection Agency's (EPA)
List N has identified a list of products that meet EPA's
criteria for use against SARS-CoV-2. See EPA's List N:
Disinfectants for Use Against SARS-CoV-2 (www.epa.
gov/pesticide-registration/list-n-disinfectants-use-
a ga i n st-sa rs-c ov-2) .
Review product labels and Safety Data Sheets,
follow manufacturer specifications, and use required
personal protective equipment for the product.
BARS & RESTAURANTS I Minnesota Employer Preparedness Plan Requirements Checklist
3
M M I N N 2 S O TA
Drop-off, pick-up, and delivery practices and protocols
1. Receive deliveries via a contactless method whenever
you can.
2. Businesses must provide for contactless deliveries that
promote for delivery at a doorstep, where persons
maintain a distance at least 6-feet away while verifying
receipt of the delivery between the worker and the
delivery person. Whenever possible, businesses
should attempt to do everything electronically (e.g.
app, phone) to eliminate the need for close contact
between workers and delivery personnel.
3. Workers must maintain a distance 6-feet or greater
from others during interactions while receiving or
exchanging deliveries.
Workers must minimize the unnecessary exchanging or
sharing of scanners, pens, or other tools with delivery
personnel.
Communications and training practices and protocol
1. All workers and members of management must be
trained regarding COVID-19 exposure, as well as
applicable policies, procedures, practices, and protocols.
The training must be provided by and paid for by the
business. The training must be provided in a manner and
language that each employee can understand, and must
be adjusted to reasonably accommodate all limiting
factors present. See "OSHA's Resource for Development
and Delivery of Training to Workers" (osha.gov/
Publications/osha3824.pdf). See also Minnesota's "Small
Assemblies for Testing and Training" for guidance with
facilitating training for employees while addressing
COVID-19 implications (dli.mn.gov/sites/default/files/
pdf/COVID-19_training_facilities.pdf).
2. Businesses must ensure the COVID-19 Business
Preparedness Plan is posted at all of the business's
workplaces in readily accessible locations, and is
shared with and reviewed by all workers.
in
3. Businesses must ensure the necessary or required
rules and practices are communicated to workers, and
adequately enforce their provisions.
Workers must ensure they comply with and follow
established rules and practices.
5. Communication to educate clients and customers about
the steps being taken for their protection to mitigate
the spread of COVID-19 is encouraged. Protective
measures should be communicated to clients and
customers prior to, and at the start of, the appointment
or reservation to both educate customers and clients
as well as inform them of their role in protecting the
workers and other clients and customers.
What clients and customers can do to minimize the
transmission
1. Advise clients and customers to conduct a self -check of
their body temperature the day of their appointment
or reservation.
Limit the number of persons accompanying the client
during appointment.
Post signage and develop messaging that if clients
or customers do not feel well or have any symptoms
compatible with COVID-19, they should stay home.
They should also stay home if they have a household
member experiencing symptoms compatible with
COVID-19. Refer to CDC's What to Do if You are Sick
or Caring for Someone Who is Sick (www.cdc.gov/
coronavirus/2019-ncov/if-you-are-sick/index.html).
If customers or clients begin to feel unwell while in the
workplace, they should leave immediately and isolate
themselves at home. See CDC's Interim Guidance for
Businesses and Employers Responding to Coronavirus
Disease 2019 (COVID-19), May 2020 (www.cdc.gov/
coronavirus/2019-ncov/community/guidance-business-
response.html).
BARS & RESTAURANTS I Minnesota Employer Preparedness Plan Requirements Checklist
4
M M I N N 2 S O TA
5. Have customers and clients review a screening survey
that checks for COVID-19 symptoms, close contacts with
confirmed cases and quarantined cases, and recent out
of continent travel. The questions would be the same
as those completed by workers. MDH's Visitor and
Employee Health Screening Checklist (www.health.state.
mn.us/diseases/coronavirus/facilityhlthscreen.pdf).
6. Encourage customers and clients to regularly wash
and/or sanitize their hands.
7. Limit the equipment, products, or items touched by the
customer or client while in workplace.
8. Have customers and clients wear a face covering
or mask, other than when outside, unless not
recommended for health or physical ability reasons.
Cloth face coverings are NOT a substitute for
maintaining a physical distance of 6-feet from other
people. Refer to CDC guidance on cloth face coverings
(www.cdc.gov/coronavirus/2019-ncov/prevent-getti ng-
sick/diy-cloth-face-coverings.html).
9. Make sure each piece of equipment used is wiped
down before and after each use by a customer or
client, and dispose of the wipe accordingly.
Additional protections for receiving or exchanging
payment
1. Contactless payment should be used whenever possible.
Utilize an electronic fund -transfer service or credit-card
payment method that allows the client to fully initiate
and complete the payment transaction remotely, or
while separated from the worker.
2. When contactless payment is not possible, payment
must be made in a manner that allows for at least 6-feet
of distance between the worker and client or customer.
3. During check -in and check-out, the configuration at
the payment stations, and the space between the
worker and the customer/client must allow for physical
distancing of at least 6-feet, or a physical barrier must
be installed.
4. Install barriers of sufficient dimension and appropriate
material, e.g. Plexiglass or taut heavy plastic curtains
stretched and secured, as necessary, to protect worker at
the check -in and check-out counter.
Additional protections and protocol for managing
occupancy
clients necessary to allow for the required social
distancing and not exceed required percentage of
occupancy where required.
> Number of customers at any one time is limited to
the number for whom physical distancing of 6' can
be maintained between tables, not to exceed 50.
> A limit of two customers may be seated together
at the counter for service at any one time.
> A limit of four customers may be seated together
at a table at any one time, unless the customers
are a household, then the limit is six customers.
3. Advertise business protocols so that current and
potential clients are aware of changes.
4. Advise customer and clients of the added COVID-19
precautions that will be taken prior to arrival at the
site. Use web -sites, social media, pre -appointment
phone calls and confirmations, and other outlets to
educate customers and clients on the steps being taken
for their protection and the protection of workers.
5. Encourage customers and clients of "high risk" to
postpone appointment or reservation. Persons who
may be at higher risk for severe illness should consider
delaying seeking or providing these services (See
www. c d c. g ov/co ro n av i r u s/2 019-n co v/need-extra -
precautions/people-at-higher-risk.html).
6. Post signage at the business entrance outlining
established protocols.
7. Advise customers and clients to conduct a self -check of
their body temperature on the day of their appointment.
8. Email or text a screening survey on the day of the
appointment or reservation and/or post screening
questions at the establishment.
9. Have customer and clients respond to the screening -
survey questions upon arrival and check -in, and verify
that they have read the screening -survey and can
respond "no" to all questions.
10. Decline to provide services to a customer or
client if there is any suspicion that they are sick or
symptomatic, and advise them to leave the facility.
Additional protocols to limit face-to-face interaction
in settings where face-to-face interaction is part of
the service
Workers are required to use a face covering and
1. All indoor restaurant service remains closed. Outdoor face shield when serving customers (www.cdc.gov/
seating only is allowed at this time. coronavirus/2019-ncov/prevent-getting-sick/diy-cloth-
2. Businesses must limit number of customers and face-coverings.html).
BARS & RESTAURANTS I Minnesota Employer Preparedness Plan Requirements Checklist
M M I N N 2 S O TA
2. Additional measures to control exposure may include
> Standing to the side or behind the customer as
much as possible
> Use work practices such as having the customers
pass the food down the table or pass plates back
to the server.
3. Customers are strongly encouraged to bring and wear
face coverings at any time when not eating.
Additional protections and protocol for distancing
and barriers
1. Provide hand sanitizer at the entrance, point of
purchase, and prominent locations for customers/
clients.
2. Check-out areas and other areas of congestion should
be marked to provide for physical distancing of at least
6 feet, including floor markers for distance, lane lines
and marking of adjacent areas where customers or
clients may be waiting for business access.
3. Space, configuration and flow of the establishment
should be evaluated to allow for physical distancing of
6-feet by all workers and customers/clients.
4. Post instructions for customers at entrances, and
inform customers:
> Not to enter if they are experiencing symptoms;
> About the facility's occupancy limits;
> They are required to wear face -coverings, unless
outside or not medically or physically possible;
and
> They are required to adhere to hygiene and social
distancing instructions, signage and markings.
Additional protections and protocosl specific to bars,
restaurants and other retail food settings
1. Continue following MDH's requirements for reporting
food worker illness and exclusion.
one team never work with another team. Scheduling in
teams can help to reduce exposures within the staff.
4. Clean and sanitize food contact surfaces according to
the Minnesota Food Code
a. Follow the manufacturer's label to ensure
that appropriate products are used to sanitize
food contact surfaces. Not all disinfectants are
appropriate for food contact surface sanitizing.
b. Clean and sanitize food contact surfaces, food
preparation surfaces, and beverage equipment
after each use.
c. Follow the manufacturer's instructions for all
cleaning and disinfection products. For example,
concentrations, application method, contact and
drying time, and the use of personal protective
equipment, and do not mix products together.
d. Clean and disinfect reusable menus after each
use. If using paper menus, discard them after
each customer use.
e. Recommended best practice: Consider providing
cleaning and disinfection kits (sprays or buckets,
hand sanitizers or other cleaning supplies)
that are readily accessible throughout the
establishment for areas that will be cleaned
and disinfected frequently.
5. Do not allow guests to congregate in checkout and
waiting areas, outside restrooms or in bars, maintain at
a minimum 6' of physical distancing.
6. Require appointments for services or reservations
with call -ahead seating or online reservations to better
space clients or customers and eliminate waiting.
2. Train and remind workers, using visual reminders,
of required hand hygiene practices, including
handwashing procedure and frequency, restricting
bare hand contact with ready -to -eat food, proper
glove use, and COVID-19 precautions when reopening 7
establishments.
3. Recommended best practice: Plan worker schedules so
that teams work together, when practical. For example,
Aaden, Javier and Ann always work together, Hodan,
Dawb and Peter always work together, but members of
> All indoor restaurant service remains closed.
Outdoor seating only is allowed at this time.
> Number of customers at any one time is limited to
the number for whom physical distancing of 6' can
be maintained between tables, not to exceed 50.
> A limit of two customers may be seated together
at the counter for service at any one time.
> A limit of four customers may be seated together
at a table at any one time, unless the customers
are a household, then the limit is six customers.
Any barriers or partitions used should be of sufficient
dimension and appropriate material, e.g. Plexiglass or
taut heavy plastic curtains stretched and secured, as
necessary, to create separation at counters, booths and
tables to protect workers and customers.
BARS & RESTAURANTS I Minnesota Employer Preparedness Plan Requirements Checklist
6
M M I N N 2 S O TA
8. Avoid utilizing wood, fabric or laminate as the primary
materials for barriers. Barriers should take into account
the tallest user, and the anticipated behavior of users
within the partitioned area. Slots in barriers may be
necessary for some transactions; these should be as
small as possible and not compromise the breathing
zone of users. Barriers should be fixed installations,
where possible, to avoid tipping hazards, and must
not impede emergency exit for staff or patrons or fire
protection/sprinkler systems.
9. Require guests to be seated in bar areas.
10. Limit contact between wait workers and customers by
assigning wait staff to areas and tables.
11. Instruct servers to take orders from behind the
customer and remind customers to keep facing
forward.
12. Remove high -touch self-service containers and items
requiring frequent hand contact from use (e.g.,
condiments such as ketchup bottles and salt/pepper
shakers, straws, napkin holders, etc.). Use single -use
items when possible.
13. Use wrapped silverware and do not preset tables.
14. Use a fresh glass or cup for every refill and remove
used glasses from the table or bars frequently.
15. Have customers box their own leftovers.
16. Close play areas, arcade rooms, playgrounds, etc.
17. Remove shared board games, cards and toys.
18. Position workstations so workers avoid standing
directly opposite one another or next to each other.
19. Use communication boards or digital messaging to
convey pre -shift meeting information rather than
holding staff meetings.
x.
GENERAL FOOD SAFETY
Businesses that have been closed or operating at a
reduced capacity
1. Check expiration dates and discard all food items
that are out of date or spoiled.
2. Verify that refrigeration and freezers are operating at
the required temperatures.
3. Verify your warewashing machines are operating at
the required wash and rinse temperatures and with
the appropriate detergents and sanitizers.
4. Flush water lines, including equipment water lines
and connections, according to the manufacturer's
instructions.
5. Clean and sanitize ice machines and ice bins.
All businesses
1. Follow the requirements of the Minnesota Food Code.
2. Suspend self-service food or drink options, such as
buffets, salad bars, and drink stations until further
notice.
3. If providing a "grab and go" service, stock coolers to no
more than minimum levels.
4. Ensure handwashing sinks are accessible and fully
stocked with soap, paper towels, handwashing sign,
and trash bins.
5. Ensure the person in charge is a Certified Food
Protection Manager (CFPM) and that their certification
is up to date.
6. Provide food handler training to refresh employees.
BARS & RESTAURANTS I Minnesota Employer Preparedness Plan Requirements Checklist
7
CDC: cdc.gov/coronavirus/2019-ncov/community/organizations/cleaning-
disinfection.html
Appendix A — Guidance for developing
an Employer Preparedness Plan
General
Centers for Disease Controal and Prevention (CDC):
Coronavirus (COVID-19)—cdc.gov/coronavirus/2019-nCoV
Minnesota Department of Health (MDH): Coronavirus —
health.state. mn. us/diseases/coronavirus
State of Minnesota: COVID-19 response — mn.gov/covid19
U.S. Food & Drug Administration — www.fda.gov/food/food-safety-during-
emergencies/best-practices-retail-food-stores-resta urants-and-food-pick-
updelivery-services-during-covid-19
American Institute of Architects (AIA) Re -occupancy Assessment Tool —www.aia
org/resources/6292441-re-occupancy-assessment-tool?editing=true
ASHRAE-COVID-19 Preparedness Resources—www.ashrae.org/technical-
resources/resources
Businesses
CDC: Resources for businesses and employers — cdc.gov/coronavirus/
2019-ncov/community/organizations/businesses-employers.html
CDC: General business frequently asked questions —cdc.gov/coronavirus/2019-
ncov/community/general-business-faq.html
CDC: Building/business ventilation —cdc.gov/coronavirus/2019-ncov/community/
guidance-business-response.html
MDH: Businesses and employers: COVID-19—health. state.mn.us/diseases/
coronavirus/businesses.html
MDH: Health screening checklist — health.state.mn.us/diseases/coronavirus/
facilityhlthscreen.pdf
MDH: Materials for businesses and employers — health.state.mn.us/diseases/
coronavirus/materials
Minnesota Department of Employment and Economic Development (DEED):
COVID-19 information and resources — mn.gov/deed/newscenter/covid/
Minnesota Department of Labor and Industry (DLI): Updates related to COVID-19 —
dli.mn.gov/updates
Federal OSHA — osha.gov
AIHA Back to Work Safely—www.backtoworksafely.org
Handwashing
MDH: Handwashing video translated into multiple languages —youtube.com/
watch?v=LdQuPGVcceg
Respiratory etiquette: Cover your cough or sneeze
CDC: cdc.gov/coronavirus/2019-ncov/prevent-getting-sick/prevention.html
CDC: cdc.gov/healthywater/hygiene/etiquette/coughing_sneezing.html
MDH: health.state.mn.us/diseases/coronavirus/prevention.htmI
Social distancing
CDC: cdc.gov/coronavirus/2019-ncov/community/guidance-business-response.html
MDH: health.state.mn.us/diseases/coronavirus/businesses.html
American Institute of Architects Minnesota (AIA): Opportunities related to utilizing
streets for purposes of outdoor dining, and case study with layouts specific to an
area of the City of Robbinsdale (RoehrSchmitt Architecture LLC) — www.aia-mn.org
American Institute of Architects Minnesota (AIA): Pre-COVID-19 restaurant and bar
design and reworked layout providing for required social distancing for customers
and workers. (Cuningham Group Architecture Inc.)—www.aia-mn.org
Housekeeping
CDC: cdc.gov/coronavirus/2019-ncov/community/disinfecting-building-facility.html
CDC: cdc.gov/coronavirus/2019-ncov/prevent-getting-sick/disinfecting-your-home.html
Environmental Protection Agency (EPA) — epa.gov/pesticide-registration/list-n-
disinfectants-use-against-sars-cov-2
Employees exhibiting signs and symptoms of COVID-19
CDC: cdc.gov/coronavirus/2019-ncov/if-you-are-sick/steps-when-sick.html
MDH: health. state.mn.us/diseases/coronavirus/basics.htmI
MDH: health. state.mn.us/diseases/coronavirus/facilityhlthscreen.pdf
MDH: health. state.mn.us/diseases/coronavirus/returntowork.pdf
State of Minnesota — mn.gov/covidl9/for-minnesotans/if-sick/get-tested/index.jsp
Training
CDC: cdc.gov/coronavirus/2019-ncov/community/guidance-small-business.html
Federal OSHA: osha.gov/Publications/OSHA3990.pdf
MDH: health. state.mn.us/diseases/coronavirus/a bout. pdfparticipants
Food service employee health and hygiene
Visitor and Employee Health Screening Checklist (MDH) (health.state.mn.us/
diseases/coronavirus/facilityhlthscreen.pdf)
COVID-19 and When to Return to Work (MDH) (health. state.mn.us/diseases/
coronavirus/retu rntowork. p df).
Illness Reporting for Food Establishments (MDH) (health.state.mn.us/people/
foodsafety/dwi/empillfs.pdf)
Use of Cloth Face Coverings to Help Slow the Spread of COVID-19 (CDC) (cdc.gov/
coronavirus/2019-ncov/prevent-getting-sick/diy-cloth-face-coverings. html).
MN Symptom Screener (mnsymptomscreener.minnesotasafetycouncil.org)
ServSafe COVID-19 Precautions and Reopening Training Videos —
event.on24.com/wcc/r/2233534/A98A8B947B3OA6BD86CD597DD3255F4E/
869294?pa rtn erref=WebSS
Food establishment reopening guidance
Considerations for Restaurants and Bars (CDC) — www.cdc.gov/coronavirus/2019
ncov/community/orga nizations/business-employers/bars-restaura nts. html
Best Practices for Re -Opening Retail Food Establishments During the COVID-19
Pandemic — Food Safety Checklist (FDA) (fda.gov/media/137867/download?utm_
campaign=FoodCOVID_Reopening_05082020&utm_medium=email&utm_
source=Eloqua)
Best Practices for Re -Opening Retail Food Establishments During the COVID-19
Pandemic Infographic (FDA) (fda.gov/media/137868/download)
National Restaurant Association Reopening & Recovery Guidance (restaurant.org/
Manage-My-Restaurant/Business-Operations/Covid 19/Recovery)
Best Practices for Retail Food Stores, Restaurants, and Food Pick-up/Delivery
Services During the COVID-19 Pandemic (FDA) (fda.gov/food/food-safety-during-
em ergenc i es/food-safety-and-coronavirus-d is ease-2019-covi d-19)
Minnesota Food Code, MN Rules 4626 (revisor.mn.gov/rules/4626/).
Cleaning, Disinfecting and Sanitizing
List N: Disinfectants for Use Against SARS CoV-2 (EPA) (epa.gov/pesticide-
registration/list-n-disinfectants-use-against-sars-cov-2)
Reopening Guidance for Cleaning and Disinfecting Public Spaces, Workplaces,
Businesses, Schools, and Homes (CDC) (cdc.gov/coronavirus/2019-ncov/
community/reopen-guidance.html)
Cleaning and Sanitizing (MDH) (health.state.mn.us/communities/environment/
food/docs/fs/clea nsanfs. pdf)
mn.gov/deed/guidance
From: Fay Niederhaus
Sent: Wednesday, May Z7 20201:13PM
To: Othoudt, Amanda
Subject: [EXTERNAL] RE: City Council Special Meeting on Thursday, May 28, 2020 at 5:30PM
�ATO, Im��
What | have seen for (]|de Main, they donot have outdoor seating capabilities so, people are bringing
their own chairs and sitting inthe parking lot. |amnot opposed tothis but, perhaps abetter solution
would betohave aroped off area so, noone gets hurt. Also, would like tomake sure this does not
impede business traffic parking.
For the liquor businesses, should make sure that there are roped off areas ifthey are using more than
their deck areas and that will not affect parking.
For all, should bewearing masks. Not sure how toenforce this ifpeople are eating and drinking
however.
Elk River, Mn 55330
763.241.7934
From: Deana McLean
Sent: Tuesday, May 26, 2020 9:53 PM
To: Miller, Jessica <Jl dill r( Ik iv rlMN..e.g_v>
Subject: [EXTERNAL] Salon On Main
Good Evening Jessica:
I would like to reach out and just ask how the City is planning for the outdoor restaurant area's to
open. I am glad something is going to happen for them to be able to have some more cash flow and
income happening.
As for my business Salon On Main, I am in the process of a complete remodel inside and outside. As
starting tomorrow we are getting a new roof and a few weeks later the back side of our building will also
be repaired. We had an insurance claim from an issue on our roof that caused several things. Water
coming in through our ceiling and also the front ceiling started to cave in. We decided after all that
happening we would do a bit more remodeling to just make things better for everyone. As I am now
putting in Studio Suites for all my Stylist. Which as of now was the best decision I could have made with
the Covid happening.
My Contractors need to still be able to get there job's done by getting in and out of our building through
the back and the front. We have probably another 4-6 weeks left of construction left. Crossing our
fingers everyone's schedule works. I can not have my back area blocked off due to this situation and
being in the middle of the Depot and Brewery I kinds need to know how this will all happen.
I appreciate your assistance in letting me know so I can make sure the City is also working with me so I
can finish my construction and get back up and be operating. Having no income since the end of March
has truly sucked more than ever. And especially this happening during the time we are under
construction. There has been good and bad with that deal.
Best thing that could seriously happen in this State is that Walz open things up and let people make
there own choices in coming and going and hopefully being smart. Looks like Minnesota is spending all
there money in Wisc. that certainly is not helping our State.
Thank you,
Deana McLean
Salon On Main
Comments to Amanda from Various Businesses
Tami at Olde Main Eatery
■ She would like to see restaurants open up by 40% - 50%
■ There is no sidewalk for her to use for outdoor seating
■ Does not make sense to close down Main Street or Jackson Street as it would take her too long to get
food to people seated along those corridors (food would get cold)
■ Like to see some picnic tables/seating in the medium by the farmers market
■ If she can set out tables — would the city provide them?
■ Having 4 tables outside would not help her bring more employees back to work
Randy at Blue Egg Bakery
■ He is not really impacted by the Gov. order
■ He does NOT want to see food trucks! There are plenty of restaurants to go to
Tim at Aegir
■ More outdoor seating would be great
■ Primary concern is bathroom use, would the city provide bathroom options so that customers don't
need to enter bars/restaurants?
Antiques Downtown offered Olde Main Eatery some outdoor space.
From: Yeado,Sandi
Sent: Wednesday, May 27, 2020 1:40 PM
To: Portner, Cal <CPortner@ElkRiverMN.gov>
Subject: [EXTERNAL] Hi Cal- Sandi Yeado here from Edward Jones
I deeply sympathise with our smaller business here in Elk River and across the country. I think we need
to do whatever we can with caution to help our local business's. My concern is will they collectively
utilize a food court if you will and will they be able to control liquor, trash and servicing those
guests. How will that impact the dedicated curbside pick up orders, Will one negate the other. Is one
more labor intense than the other. What will the city do to help facilitate that in terms of set up, clean
up and evening resets. What about loiters or vandalism after hours.
So in effort to support the local restaurants and bars I think we should have the majority buy in from
them and make sure they are in for it.
/V nitia/recommendation would be a decorated a "town square" at the top of Rivers Edge. Set up a
food court so pick up orders that can be enjoyed in the park. Continue with curbside pick up. Set up a
out door canapy tent with tables in and around it. Advertise the weekends with dinner in the park to
support your local business's. Maybe individual family tents to sit with your households. Or maybe we
take on a New York approach and have tables on sidewalks with stanchions properly spaced.
Then what about poor little mucho loco, set up something for them. Applebee's, Sammies etc...... Is it
fair to offer something for downtown and not the others? Tough call for you all.
But after much thought - are we inviting our community to gather. Oh I know the 6' ft part thing but I
would hate to have a hot spot begin after we make these concessions. So my second recommendation
would be to ask each restaurant how we could best help them individually. A special set up per
restaurant, Do you want more tables ? do you need stanchions, tents, etc.... and money talks - maybe
we could use some budget monies to help with coupons in the paper that the city rebates. i
Best wishes for a successful meeting. I will support what ever decision you come to.
Sandi Yeado, AAMS
Financial Advisor
Edward Jones
305 Jackson Ave , Suite A
Elk River, MN 55330
Bus. 763-441-8973 1 Fax 866-462-5998
http://www.edwardjones.com
CAD — Center for Advanced Design
• They are supportive of tables and outdoor seating
• They will Encourage All of their Employees to Park Underground, so they the parking spots out
front of their office can be utilized for customers patronizing businesses.
• They support Food Trucks
• Concrete Space Availability in front of his office could be made available for Tables and Chairs
• Out front of his office, the city could paint lines for additional parking spots that were once
there, or maybe this area can be utilized for a food truck? (see picture)
• They want to see the parking lot across Hwy 10 to be advertised for parking
Joshua Beck—Thrivent Financial
• Pretty supportive to do what needs to be done to get the businesses running back up to capacity
• They have all on street parking, but most of their work is being done remotely. There is not a
real need for parking right now.
• Supportive of opening up King Ave parking lot
Fred at McCoys
• He has seating for 30 people on his patio that can be socially distanced. He plans to do that.
• He doesn't want to haul tables and chairs out. He would rather wait for the governor to open up
more capacity.
• He is supportive of opening the parking lot behind sunshine depot
• He plans to open up for take out on Monday. Parking out front is important for his customers.
From: Deana McLean (see pictures below)
Sent: Thursday, May 28, 2020 3:09 PM
To: Othoudt, Amanda <AOthoudt@ElkRiverMN.gov>
Subject: [EXTERNAL] Salon On Main
Good Afternoon Amanda,
Thank you for talking with me today for a few minutes. I would like to get all the paperwork for the EDA
Loan from the City also. And the information or paperwork for the Forgivable tax information too.
I appreciate your help and the counsel's for helping me figure out the best solution so I can keep
working at the Salon in our lower level and also be able to get my construction completed this month of
June hopefully.
My thoughts is that now I will have my contractors (Kiser Construction) park the dump trailer in one of
my spot in front of the salon daily when they are working. On Friday's the trailer will be removed from
the spot for the weekends. But during the week it will need to be in one of my spots. Along with one
contractor truck also.
I will have two Orange cones with signage that say KISER Consttruction/Salon On Main to make sure
those two parking spots are not taken by anyone else during the weeks. But as mentioned the two
spots will be open Friday after 5:00 pm thru Sunday night.
Monday -Friday till 5:00 pm the trailer will need to sit there for all the construction garbage to go in. As
we are now about to start all the sheet rocking. By doing this I will also tell my contractors not to park
in the back lot so that this space is open for customers. As I will also have clients starting on Monday at
the Salon On Main.
I will have them park across the street or where ever else they can find a spot other than in front of all
the businesses and buildings that have customers.
I have a POD in the back that can not be moved. All my items for the inside are in there and we still
need some things out of there off and on.
The three back sides also need repairing as we know and are working with Signature Stucco to get those
repaired. I have spoke to the stucco company and we may be able to wait till September to do the back
three walls if that will help with everything. But we need to for sure get this done no later than mid
September. I realize the Brewery would like to have there patio area which is great but in September
than I would need for us to be able to access our side of the building there to repair and stucco that side
of our building.
I hope this will be considered and that you all understand I have not had ANY INCOME since end of
MARCH at all just like I mentioned in my prior email. I need to get my building completed and my staff
back in and working to have this happen. They want to be back in there spaces.
Thank you,
Deana McLean
Salon On Main
763-458-7222
Outdoor Dining for
Restaurants
Background
■ June 1, per EC) restaurants can open for outdoor dining
■ Cities can provide opportunities for use of public spaces
■ sidewalks
■ parking spaces
■ undeveloped outdoor areas
■ Staff simplifying procedures
■ seeking approval authority
■ Council review
■ D owntown
■ Rest of the city
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