(559) 642-2001 appleblossominn@sti.net

apple blossom

COVID 19 INFORMATION

Inn Specific

Health & Safety Considerations

The Health and Safety of the guests and staff is of the highest priority at all times, but especially so during the Covid-19 pandemic. In addition to guidance from CLHA (California Lodging & Hotel Association), AHLA (American Hotel & Lodging Association), the State of California, the Madera County Health Department and a multitude of additional professional lodging associations, the following precautionary measures which are specific to the Apple Blossom Inn have been implemented:
  • The Inn will open with an initial occupancy rate of 75%. This will help to ensure physical distancing, with each room/suite having private entrances and also ensure a maximum occupancy rate of 10 people at any given time.
  • Each room will be aired out and left vacant for a minimum of 24 hours prior to being re-rented.
  • All decorative pillows have been removed from guest rooms.
  • Contactless check-ins will be accomplished by leaving detailed directions to reserved rooms via an email prior to arrival.
  • Contactless check-outs by online credit card processing & receipts.
Bedroom | Yosemite,CA | Apple Blossom
Apple Blossom Inn Rooms | Yosemite,CA | Apple Blossom
  • Housekeeping staff will not enter guest rooms during the duration of a guest’s stay unless specifically requested or in the case of an emergency.
  • Self-serve / Grab-n-Go breakfasts are available each morning.
  • All common areas are cleaned and disinfected on a daily basis. This includes tables, door handles, light switches, stair railings and counter tops.
  • The spa is closed as required by the Madera County Health Department.
  • Although not required, wearing of masks at the Inn when in the presence of people not in their respective ‘bubble’ is highly recommended.
  • In the event of a presumptive case of Covid-19, the room will be removed from service until the case is confirmed or cleared. If confirmed, extensive sanitization will be done in accordance with CDC guidelines.
  • Guest contact info is saved in case of a confirmed case for notification.

Detailed

Covid-19 Reopening Plan

The Apple Blossom Inn Bed & Breakfast (“Hotel”) has a longstanding commitment to cleanliness and safety for our guests and valued employees. This commitment continues during the COVID-19 pandemic. Hospitality at its core is an industry of people taking care of people. That is why the safety of our guests and employees has always been our number one priority. Now, as we work to reopen our operations, we want to take active steps to protect their safety and to prevent the spread of COVID-19. To do so, we have developed the following plan and welcome you to reach out to Candy Arthur with any questions you may have.
Apple Blossom Inn Rooms | Yosemite,CA | Apple Blossom

OVERVIEW

This COVID-19 Plan is intended to help prevent the spread of COVID-19 in the workplace and to support a safe, clean environment for employees, guests, and visitors.

Specifically, this plan summarizes the measures that will be taken to prevent the spread of the virus, including an overall assessment as well as training and communication with employees. Compliance with this plan, including documenting and correcting any limitations is essential. For a COVID-19 case, this plan provides a process to investigate the case, alert the county health department, and identify and isolate close contacts of infected employees until they are tested.

As everyone continues to learn more about operating a lodging facility during the COVID-19 pandemic and beyond, it’s important to stay updated on the latest information from the Center for Disease Control, the California Department of Public Health, Cal/OSHA, and the Madera County Public Health Department.

To be informed and stay updated on specific hotel and lodging industry guidance and public health orders, the following resources should be reviewed periodically:

State of California COVID-19 Resources:

Guidance for Business and Employers – Center for Disease Control
Guidance on Preparing Workplaces for COVID-19 – OSHA
COVID-19 CLEAN + SAFE GUIDANCE – California Hotel & Lodging Association
COVID-19 INDUSTRY GUIDANCE: Hotels and Lodging – California Department of Public Health / Cal/OSHA

Special thanks to Fisher Phillips, LLP for their assistance in developing this publication. Jef f Thurrell, Partner in the Irvine office and counsel for the California Hotel & Lodging Association, together with Samantha Saltzman, a member of the firm’s COVID-19 Taskforce greatly assisted in the development of this publication as well as supporting materials. Also, additional special thanks to Petra Risk Solutions, a CHLA Platinum Partner, for their assistance. Petra Risk Solutions is America’s largest independent insurance brokerage devoted exclusively to the hospitality marketplace.

PLEASE NOTE: This plan is not intended to revoke or repeal any employee rights, either statutory, regulatory or collectively bargained, and is not exhaustive, as it does not include county health orders, nor is it a substitute for any existing safety and health-related regulatory requirements such as those of Cal/OSHA.

IMPLEMENTATION RESPONSIBILITIES

The key person responsible for the COVID-19 Plan is traditionally the General Manager. However, accountability also rests with those supervisors who are accountable for the specific actions within each appropriate department/area (such as reception/front desk, housekeeping, laundry services, engineering, etc.),

Key Person

  • Manage and implement the COVID-19 Plan.
  • Be familiar with Cal/OSHA standards, as they relate to the COVID-19 pandemic.
  • Develop policies to support the effective implementation of the plan.
  • Revise the plan when necessary to include new or modified tasks or modified tasks or procedures.
    • In the case of no changes, the plan will be reviewed at least annually.
  • Conduct periodic audits to evaluate compliance with the plan and take action as necessary.

 

REOPENING PROCEDURE

Before reopening, the hotel will:

  • Perform a detailed risk assessment and implement a site-specific protection plan
  • Train employees on how to limit the spread of COVID-19, including how to screen themselves for symptoms and stay home if they have them
  • Implement individual control measures and screenings
  • Implement disinfecting protocols
  • Implement physical distancing guidelines

Other Supervisors
Each department/area supervisor shall follow and ensure that their employees are trained in universal and individual control measures, including the use of proper work practices, personal protective equipment, proper cleaning, and disinfecting protocols.

Contractors
Contract workers shall be responsible for complying with this plan.

The COVID-19 Plan is to be reviewed and explained during an initial training session or,  for new employees thereafter, during the typical on-boarding procedures. The plan will also be reviewed annually by all employees. Employees have an opportunity to review this plan upon request at any time during their work shifts by contacting the Key Person responsible for managing and implementing the plan.

KEY PERSON FOR COVID-19 PLAN: CANDICE ARTHUR

                                                                                                                                          

CONTACT INFORMATION FOR MADERACOUNTY HEALTH DEPARTMENT:

PHONE:                                                                               EMAIL :                                                                               

RISK ASSESSMENT

Employee risk of occupational exposure to COVID-19 during an outbreak may depend in part on their role at the Hotel and the contact within six feet of people known to have or suspected of having COVID-19. The Federal Occupational Safety and Health Administration has divided jobs tasks into four risk exposure levels (Worker Exposure Risk to COVID-19 – OSHA). Most hotel and lodging industry employees fall into the medium risk and lower risk exposure levels.

Medium Exposure Risk

Hotel and lodging jobs that require frequent/close contact with people who may be infected, but who are not known or suspected patients are considered to have a medium risk of exposure to COVID-19. Employees in this category generally include those who may have contact with the public, including individuals returning from locations with widespread COVID-19 transmission.

Lower Exposure Risk

Hotel and lodging jobs that do not require contact with people known to be or suspected of being infected are considered to have a lower risk of exposure to COVID-19. Employees in this category generally have minimal contact with the public and other co-workers.

GUEST SERVICES

Control Measures

  • Ensure guests are fully aware of the hotel’s new policies and procedures prior to arrival, such as new check-in procedures, physical distancing requirements, and enhanced cleaning and disinfecting procedures.
  • Adjust cancellation policies so that the hotel has the right to cancel a reservation for parties with symptomatic travelers.
  • Prominent signage for guests placed at high-traffic areas on property, like the front lobby. They should be advised:
    • To avoid entering if they have COVID-19 symptoms (a cough, fever, shortness of breath, difficulty breathing, loss of smell or taste, fatigue, muscle aches, chills/ shaking, or persistent headaches).
    • To avoid entering if they have close contact with anyone who is either confirmed or suspected of being infected with COVID-19.
    • To avoid entering if they traveled to a restricted area that is under a Level 2, 3, or 4 Travel Advisory according to the U.S. State Department (including China, Italy, Iran, and most of Europe.
    • To maintain physical distancing of at least 6 feet.
    • Not to engage in unnecessary physical contact.
    • To follow health and hygiene recommendations, like face coverings and handwashing, recommended by the CDC and other local health authorities.
    • Advise guests where face coverings, hand sanitizer, and other material may be found at the Hotel, if applicable.
  • Place dispensers at primary guest entrance and contact areas.
    • If possible, have guests enter through doors that are either open, automated, or manually operated by an individual employee who is frequently hand washing and/or using the proper hand sanitizer. (Do not compromise existing security measures.)
  • Employees are not to open the doors of vehicles.
  • Adhere to local health regulations regarding utilization of face coverings, as well as CDC and local health authorities’ recommended practices handling and disposition.
  • Implement peak period queuing procedures to ensure physical distancing of at least six feet.
  • Implement measures to ensure physical distancing of at least six feet. These can include use of physical partitions or visual cues (e.g., floor markings or signs to indicate where guests should stand). Any area where guests queue should be clearly marked for appropriate physical distancing, including such areas as check-in, check-out, and transportation ridesharing lines and (if applicable) elevator lobbies, coffee shops and dining venues/outlets.
  • Ensure lobbies, front desk check-in areas, (and where applicable) business centers, concierge service areas, as well as other spaces if possible, to ensure these areas allow for at least six feet distancing.
  • Guests requesting bell service will be assisted, and the bell cart will be sanitized after each guest is assisted.
  • Room services as food, laundry/dry cleaning services (if applicable), and amenity deliveries use ‘contactless’ delivery and pick-up protocols wherever possible.
  • Use single-use collateral in guest rooms. (Remove reusable collateral.)
  • Encourage guests to use debit or credit cards.
  • For indoor aquatic venues, introduce and circulate outdoor air as much as possible by opening windows and doors, using fans, or other methods. However, do not open windows and doors if doing so poses a safety risk to staff, visitors, or swimmers.
  • For golf (if applicable) adhere to social distancing requirements. Only one player per cart, except for immediate family and people who cohabitate. Increase tee time spacing and only open the course once golf courses are allowed to reopen.
  • As hotel and lodging properties resume full operations, hotels with fitness centers, spas, and salons should refer to the State of California resources for additional hotel services guidance.
Apple Blossom Inn Rooms | Yosemite,CA | Apple Blossom

Swimming Pools/ Aquatic Venues

  • Hotel and lodging operations with swimming pools and splash pads are to take additional steps to ensure those facilities are properly cleaned and disinfected for visitor use, according to CDC guidelines.
  • Please note that saunas, steam rooms, and hot tubs are to remain closed.
  • Maintain proper disinfectant levels (1-10 parts per million free chlorine or 3-8 ppm bromine) and pH (7.2-8).
  • Consult with the company or engineer that designed the aquatic venue to decide which List N disinfectants approved by the EPA are best for the aquatic venue. Ensure the safe and correct use and storage of disinfectants, including storing products securely away from children.
  • A procedure is to be set up so that furniture and equipment (e.g., lounge chairs) that needs to be cleaned and disinfected is kept separate from furniture that has already been cleaned and disinfected. Label containers for used equipment that has not yet been cleaned and disinfected and containers for cleaned and disinfected equipment.
  • Launder towels and clothing according to the manufacturer’s instructions. Use the hottest appropriate water temperature and dry items completely. Handle towels with disposable gloves and minimal disturbance, i.e., do not shake them.
  • Discourage people from sharing items, particularly those that are difficult to clean and disinfect or those that are meant to come in contact with the face (e.g., goggles, nose clips, and snorkels).
  • If applicable, ensure that the facility has adequate equipment for guests, such as kick boards, pool noodles, and other flotation devices, to minimize sharing wherever possible. Clean and disinfect the items after each use.
  • For indoor aquatic venues, introduce and circulate outdoor air as much as possible by opening windows and doors, using fans, or other methods. However, do not open windows and doors if doing so poses a safety risk to staff, visitors, or swimmers.
  • Change the deck layout and other areas surrounding the pool to ensure that the standing and seating areas can support physical distancing requirements. This could include removing lounge chairs or taping off areas to discourage use.
  • Provide physical cues or guides (e.g., lane lines in the water or chairs and tables on the deck) and visual cues (e.g., tape on the decks, floors, or sidewalks) and signs to ensure that staff, visitors, and swimmers stay at least six feet apart from one another, both in and out of the water.
  • Where feasible, install impermeable physical barriers such as Plexiglas where staff and patrons must interact and physical distancing is difficult.
  • Consider implementing reservations for pool use or implementing other mechanisms to support at least six feet of physical distancing. This could include reserving lanes for individual lap swimming and halflanes for individual household use.
  • Ensure that lifeguards who are actively life-guarding are not also expected to monitor handwashing, use of cloth face coverings, or physical distancing. Assign this monitoring responsibility to another staff member.
  • Aquatic venues should avoid activities that promote group gatherings and are to be aware of local policies on gathering requirements to determine if aquatic fitness classes, swim lessons, swim team practices, swim meets, or pool parties can be held.
  • CDC’s Model Aquatic Health Code has more recommendations to prevent illness and injuries at public pools.

Cleaning & Disinfecting Protocols

  • Perform thorough cleaning in any applicable high traffic areas (such as hotel lobbies, front desk check-in counters, bell desks, areas of ingress and egress including stairways, stairwells, handrails, and elevator controls).
  • Frequently disinfect commonly used surfaces and shared equipment (like door handles, guestroom interior locks, vending and ice machines, light switches, TV remote controls, phones, hairdryers, washer and dryer doors and controls, shuttle door handles, toilets, and handwashing facilities). Ensure dirty items are cleaned prior to disinfecting.
  • Public areas to receive heightened sanitizing attention include areas such as:
    • Door handles, push plates, thresholds and hand railings
    • Tables and chairs
    • Coffee and beverage station
    • Trash receptacle touch points
  • Public restroom areas to receive heightened sanitizing attention include areas such as:
    • Door handles
    • Sink faucets and toilet handles
    • Towel dispenser handle
    • Soap dispenser push plates
    • Baby changing station
    • Trash receptacle touch points
  • Ensure that sanitary facilities stay operational and stocked at all times.
  • Make additional soap, paper towels, hand sanitizer, and other sanitary supplies readily available.
  • When choosing cleaning chemicals, products will be used (following product instructions) approved for use against COVID-19 on the Environmental Protection Agency (EPA)-approved list. Disinfectants labeled to be effective against emerging viral pathogens, diluted household bleach solutions (5 tablespoons per gallon of water), or alcohol solutions with at least 70% alcohol that are appropriate for the surface will be used. Employees are provided training on manufacturer’s directions and Cal/OSHA requirements for safe use. Employees using cleaners or disinfectants are to wear gloves and other protective equipment as required by the product instructions.
  • To reduce the risk of asthma related to disinfecting, programs should aim to select disinfectant products on the N list with asthma-safer ingredients (hydrogen peroxide, citric acid or lactic acid). Avoid products that mix these ingredients with peroxyacetic acid, sodium hypochlorite (bleach) or quaternary ammonium compounds, which can cause asthma. Follow the asthma-safer cleaning methods recommended by the California Department of Public Health.
  • Ice machines that are manually operated are disabled/closed or hands-free machines will be used.
  • Installation of portable high-efficiency air cleaners, upgrading the building’s air filters to the highest efficiency possible, and making other modifications to increase the quantity of outside air and ventilation in guest rooms, and other spaces will be considered.
  • Daily housekeeping is not provided unless by special circumstance and/or special request. Housekeeping is not to be provided if guests are present in their rooms.
  • Dirty linens are to be removed and transported from guest rooms in single-use, sealed bags. Bagging of these items is done in the guest room to eliminate excess contact while being transported. All linens must be removed and laundered between each guest stay, including items that appear to not have been used. Bagging of these items is to be done in the guest room to eliminate excess contact while being transported. All bed linen and laundry will be washed at the highest appropriate temperature and cleaned in accordance with CDC cleaning guidelines. Launder towels and clothing according to the manufacturer’s instructions. Use the hottest appropriate water temperature and dry items completely. Handle towels with disposable gloves and minimal disturbance (i.e. don’t shake them).
  • Consider leaving rooms vacant for 24 to 72 hours after a guest has departed (not required).
  • In the event of a presumptive case of COVID-19, the following steps will be taken for the guest’s room:
    • Close off the affected room.
    • Open any outside doors and windows whenever possible to increase air circulation in the area.
    • Wait 24 hours prior to cleaning/disinfecting. If 24 hours is not feasible, wait as long as possible.
    • Thoroughly clean and disinfect all surfaces and remove all linens in a single-use bag for transport to wash at the highest temperature and cleaning in accordance with CDC guidelines.
      • Vacuum the space using a vacuum equipped with high-efficiency particulate air (HEPA) filter. Do not vacuum a room or space that has other people in it. Avoid sweeping floors with a broom.
        • If possible, temporarily turn off room fan(s) and the central HVAC system that services the room so that particles that escape from vacuuming will not circulate throughout the facility.
    • Once area has been appropriately disinfected, it can be opened for use.
    • Identify and notify close contacts (within six feet for 15 minutes or more) without disclosing the potentially infected individual’s identity. Send home non-essential employees if close contact with a confirmed or suspected COVID-19 case in accordance with CDC and local guidance. To the extent an employee is deemed an essential worker supporting an essential business and the employee remains asymptomatic, the employee may remain at work, practicing screening and monitoring measures, wearing a face covering, maintaining social distancing as work duties permit, and with a disinfecting and cleaning of the employee’s work spaces in accordance with CDC guidance.
    • Employees without close contact with the person who is sick can return to work immediately after disinfection.
    • If more than 7 days since the person who is sick visited or used the facility, additional cleaning and disinfection is not necessary.
  • To minimize the risk of Legionnaires’ disease and other diseases associated with water, take steps to ensure that all water systems and features (e.g. drinking fountains and decorative fountains) are safe to use after a prolonged facility shutdown.
  • Take the proper steps to thoroughly clean and disinfect the property or rented room after each guest stay. This includes wiping down and cleaning and disinfecting all hightouch areas, including bed rails, tables, TV remotes, headboards, countertops, kitchen appliances, refrigerator handles, stove knobs, mirrors, and other items.
  • If applicable, kitchen items, including pots, pans, and utensils, must be cleaned between each guest stay. All dishes must be washed, including the ones in the cabinet and others that may have been left in different rooms. Provide adequate dish soap and new, unused sponges for each guest upon arrival. Consider replacing utensils with one-time use dinnerware, if feasible.
  • If applicable, properly clean all appliances and kitchen areas, including refrigerator shelving, the oven stovetop, coffee-makers, toasters, pantry shelves, and other areas.
  • Guest room areas to receive heightened sanitizing attention include areas such as:
    • Door handles
    • Desk, table, chairs and lamps
    • Dresser drawer and other furniture handles
    • Nightstands
    • Light switches and thermostats
    • Drapery pull handles
    • Mini-bar, menu and room collateral
    • Telephone, TV remote control, and alarm clock
    • Television
    • Safety latch and viewing port
    • Trash receptacle touch points
    • Iron handle, hangers, and luggage rack
    • Faucet and toilet handles
    • Toilet seats
    • Luggage racks and flooring
    • Other areas as needed

EMPLOYEES

Control Measures

  • Train employees on COVID-19, best practices to prevent the spread (like handwashing, physical distancing, face coverings), when to seek medical attention, and who is especially vulnerable. See example Health Risk Acknowledgment and sample training materials in the Appendix.
  • Require pre-shift self-screening at home and ensure that screening was performed by having them complete the pre-shift questionnaire. (See CHLA’s COVID-19 Employer Resources for sample Return to Work and Pre-Shift Questionnaires, along with an example a California Consumer Privacy Act (CCPA) notice for collection of such information, among other forms and signage.)
    • Alternatively: If providing temperature and/or symptom screenings for all employees at the beginning of their shift and any personnel entering the facility, make sure the temperature/ symptom screener receives additional training regarding the confidentiality of the medical information collected and avoids close contact with employees to the extent possible. Both screeners and employees are to wear face coverings for the screening. See example CCPA notice and employee consent form for temperature tests in the Appendix.
  • Encourage employees who are sick or exhibiting symptoms of COVID-19 to stay home and follow CDC symptoms guidelines. Symptoms may appear 2-14 days after exposure to COVID-19. People with these symptoms may have COVID-19 (This list does not include all possible symptoms.):
    • Fever or chills
    • Cough
    • Shortness of breath or difficulty breathing
    • Fatigue
    • Muscle or body aches
    • Headache
    • New loss of taste or smell
    • Sore throat
    • Congestion or runny nose
    • Nausea or vomiting
    • Diarrhea
  • Provide and ensure employees use all required protective equipment. Consider where disposable glove use may be helpful to supplement frequent handwashing or use of hand sanitizer; examples are for employees who are screening others for symptoms or handling commonly touched items.
  • Face coverings are strongly recommended when employees are in the vicinity of others. If recommended or mandated, employees are to have covers available and wear them when on property, in breakrooms and offices, or in a vehicle during work-related travel with others. Face coverings must not be shared.
  • Housekeepers and others who enter guest rooms are provided with and required to wear face coverings. Housekeeping must only service rooms when guests are not present. Housekeepers are to minimize contact with guests’ personal belongings when cleaning. Housekeepers are to have ventilation systems operating and/or open windows if possible, to increase air circulation.
  • Encourage handwashing for employees after they check guests in or out, clean rooms, and open mail or handle other commonly touched items. Valet service drivers and baggage handlers (if applicable), and housekeepers are to wash their hands regularly during their shift and use proper hand sanitizer. If possible, baggage deliveries are to be done when guests are not in their rooms.
  • Housekeepers are allowed extra time to clean rooms for required precautions and to allow them to conduct more thorough cleaning and disinfection of rooms between guests.

Physical Distancing Guidelines

  • Physical distancing protocols are to be used in (where applicable) employee break areas, uniform control areas, training classrooms, shared office spaces, the employee services window (via a teller style window) and other high-density areas in order to ensure appropriate distancing between employees (at least six feet).
  • Employee pre-shift meetings are to be conducted virtually or in areas that allow for appropriate physical distancing between employees. Larger departments could stagger employee arrival times to minimize traffic volume in corridors and service elevators.
  • Stagger employee breaks, in compliance with wage and hour regulations, to maintain physical distancing protocols.
  • Consider offering workers who request modified duties options that minimize their contact with customers and other employees (e.g. managing administrative needs through telework).
  • Reconfigure, restrict, or close breakrooms, use barriers, or increase distance between tables/chairs to separate workers and discourage congregating during breaks, and create alternative space for breaks where physical distancing is possible (like outdoor break areas with shade covers and seating that ensures physical distancing).
  • Arrange office spaces, cubicles, and other workspaces to allow for at least six feet distancing.
  • Discourage employees from congregating in high traffic areas such as bathrooms and hallways.
  • Establish directional hallways and passage ways for foot traffic, if possible, to eliminate people from passing by one another.
  • Limit the number of individuals riding in an elevator and ensure the use of face coverings. Use signage to communicate these requirements.
  • Require employees to avoid handshakes and similar greetings that break physical distancing.
  • Eliminate person-to-person contact for delivery of goods to physical offices. Avoid touching others’ supplies, like pens and clipboards.

Personal Protective Equipment (PPE)

When selecting PPE, consider factors such as function, fit, decontamination ability, disposal, and cost. Sometimes, when PPE will have to be used repeatedly for a long period of time, a more expensive and durable type of PPE may be less expensive overall than disposable PPE. The Hotel will select the combination of PPE that protects employees specific to their workplace. Employees with medium exposure risk may need to wear some combination of gloves, a gown, a face mask, a face shield and/or goggles. PPE ensembles for workers in the medium exposure risk category will vary by work task, the results of the Hotel’s risk assessment, and the types of exposures workers have on the job. Employers must provide face coverings when required by employer rules.

All employees using PPE must observe the following precautions:

  • Wash hands immediately, or as soon as feasible, after removal of gloves or other PPE.
  • Remove PPE after it becomes contaminated and before leaving the work area.
  • Dispose of used disposable PPE in designated containers or bins and wash non-disposable PPE daily.
  • Wear appropriate gloves when it can be reasonably anticipated that there may be hand contact with blood or other potentially infectious materials and when handling or touching contaminated items or surfaces. Replace gloves if torn, punctured or contaminated, or if their ability to function as a barrier is compromised.
  • Decontaminate utility gloves for reuse only if their integrity is not compromised. Discard utility gloves if they show signs of cracking, peeling, tearing, puncturing or deterioration.
  • Never wash or decontaminate disposable gloves or face coverings for reuse.
  • Wear appropriate face and eye protection when splashes, sprays, spatters or droplets of blood or other potentially infectious materials pose a hazard to the eye, nose or mouth.
  • Remove any garment contaminated by blood or other potentially infectious materials immediately, or as soon as feasible, and in such a way as to avoid contact with the outer surface.

Cleaning & Disinfecting Protocols

  • Perform thorough cleaning in high traffic areas (such as break rooms and lunch areas, changing areas, loading docks, kitchens and areas of ingress and egress including stairways, stairwells, handrails, and elevator controls).
  • Frequently clean and disinfect commonly used surfaces and shared equipment between each use.
  • Provide time for employees to implement cleaning practices before and after shifts. (Please note: If cleaning is assigned to the employee, they must be compensated for that time.)
  • Workstations, desks, and counters are equipped with proper sanitation products, including hand sanitizer and sanitizing wipes, and provide hand sanitizer to all staff directly assisting guests and visitors.
  • Sanitary facilities are ensured to be operational and stocked.
  • Make additional soap, paper towels, hand sanitizer, and other sanitary supplies readily available.
  • When choosing cleaning chemicals, products will be used (following product instructions) approved for use against COVID-19 on the Environmental Protection Agency (EPA)-approved list. Disinfectants labeled to be effective against emerging viral pathogens, diluted household bleach solutions (5 tablespoons per gallon of water), or alcohol solutions with at least 70% alcohol that are appropriate for the surface will be used. Employees are provided training on manufacturer’s directions and Cal/OSHA requirements for safe use. Employees using cleaners or disinfectants are to wear gloves as required by the product instructions.
  • Avoid sharing phones, tablets, laptops, desks, pens, other work supplies, or offices wherever possible. Never share PPE. Any shared tools and equipment are to be sanitized before, during and after each shift or anytime the equipment is transferred to a new employee. This includes phones, radios, computers and other communication devices, payment terminals, kitchen implements, engineering tools, safety buttons, folios, housekeeping carts and cleaning equipment, keys, time clocks, and all other direct contact items.
  • The use of shared food and beverage equipment in office pantries is discontinued.

FOOD SERVICE & COVID-19

COVID-19 is generally thought to be spread from person-to-person through respiratory droplets. Currently, there is no evidence to support transmission of COVID-19 associated with food. Before preparing or eating food, it is important to always wash your hands with soap and water for 20 seconds for general food safety. Throughout the day, frequently wash your hands and always do so after blowing your nose, coughing, sneezing, or going to the bathroom.

If the Hotel offers food service, the listed guidelines apply, including:

  • Establishments must take reasonable measures, including posting signage in strategic and highly visible locations, to remind the public that they should use face coverings and practice physical distancing while waiting for service and take-out.
  • Servers, bussers, and other workers moving items used by customers (dirty cups, plates, napkins, etc.) or handling trash bags are to use disposable gloves (and wash hands before putting them on and after removing them) and provide aprons and change frequently.
  • Dishwashers are to use equipment to protect the eyes, nose, and mouth from contaminant splash using a combination of face coverings, protective glasses, and/or face shields. Dishwashers must be provided impermeable aprons and change frequently. Reusable protective equipment such as shields and glasses are to be properly disinfected between uses.
  • Clean touchable surfaces between shifts or between users, whichever is more frequent, including but not limited to working surfaces, phones, registers, touchpads/ touchscreens, tablets, timeclocks, appliances, kitchen and bar utensils and implements, oven doors, grill and range knobs, carts and trolleys, keys, etc.
  • Equip spaces such as dining rooms, bar areas, host stands, and kitchens with proper sanitation products, including hand sanitizer and sanitizing wipes to all staff directly assisting customers.
  • Provide disposable menus to guests and make menus available digitally so that customers can view on a personal electronic device, if possible. If disposable menus cannot be provided, properly disinfect menus before and after customer use. Consider options for customers to order ahead of time.
  • Discontinue pre-setting tables with napkins, cutlery, glassware, food ware, etc. These items are to be supplied individually to customers as needed. Do not leave card stands, flyers, napkin holders, or other items on tables.
  • Suspend use of shared food items such as condiment bottles, salt and pepper shakers, etc. and provide these foods in single serve containers, if possible. Where this is not possible, shared items such as condiment bottles, shakers, etc., are to be supplied as needed to customers and disinfected after each use.
  • Pre-roll utensils in napkins prior to use by customers. Employees must wash hands before pre-rolling utensils in napkins. The pre-roll is then be stored in a clean container. After customers are seated, the pre-roll is to be put on the table by an employee who recently washed their hands.
  • Reusable customer items including utensils, food ware, breadbaskets, etc., must be properly washed, rinsed, and sanitized. Cleaned flatware, stemware, dishware, etc., must be properly stored away from customers and personnel until ready for use. Use disposable items if proper cleaning of reusable items is infeasible.
  • Licensed restaurants may sell “to-go” alcoholic beverages, prepared drinks, and pre-mixed cocktails provided they are sold in accordance with “take-out” food. Always check state and local laws first.
  • Dirty linens used at dining tables such as tablecloths and napkins to be removed after each customer use and transported from dining areas in sealed bags. Employees must wear gloves when handling dirty linens.
  • Thoroughly clean each customer dining location after every use, such as disinfecting tables, chairs, booster seats, highchairs, and booths. Allow adequate time for proper disinfection, following product instructions. Many EPA-approved disinfectants require minimal contact time (seconds to one minute) against human coronavirus.
  • Close areas where customers may congregate or touch food or food ware items that other guests may use. Provide these items to guests individually and discard or clean and disinfect after each use, as appropriate. This includes but is not limited to:
    • Self-service areas with condiment caddies, utensil caddies, napkins, lids, straws, water pitchers, to-go containers, etc.
    • Self-service machines including ice, soda, frozen yogurt dispensers, etc.
    • Self-service food areas such as buffets, salsa bars, salad bars, etc.
  • Discontinue tableside food preparation and presentation (such as food item selection carts and conveyor belts, and guacamole preparation)
  • Do not leave out after-meal mints, candies, snacks, or toothpicks for customers. Offer them with the check or provide only on request.
  • Install physical barriers or partitions at cash registers, bars, host stands, and other areas where maintaining physical distance of six feet is difficult.
  • Any area where guests or employees queue is also to be clearly marked for appropriate physical distancing. This includes check-stands and terminals, deli counters and lines, restrooms, elevator lobbies, host stands and waiting areas, valet drop off and pickup, and any other area where individuals may congregate.
  • Physical distancing protocols are to be used in any office areas, kitchens, pantries, walk-in freezers, or other high-density, high-traffic employee areas. Face coverings are required where employees cannot maintain physical distancing.
  • Reconfigure office spaces, lobbies, beverage bars, kitchens and workstations, host stand areas, and other spaces wherever possible to allow for at least six feet of distance between people dining, working, and passing through areas for entry and exit.
  • Remove tables and chairs from dining areas so that six feet of physical distance can be maintained for customers and employees. If tables, chairs, booths, etc., cannot be moved, use visual cues to show that they are not available for use or install Plexiglas or other types of impermeable physical barriers to minimize exposure between customers.
  • Discontinue seating of customers where customers cannot maintain six feet of distance from employee work and food and drink preparation areas.

EMPLOYEE TRAINING

Training employees on COVID-19 is essential to provide information, prevent the spread, symptom awareness, and to identify who is especially vulnerable. The summary below is encapsulated in the companion Hotel Employee Training materials which have been developed for training over a video conference call, if needed. Additionally, the training can be accomplished with the training materials listed on the following page.

Simply provide or print out the materials listed on the following page and review with employees to ensure proper training, of which some can be utilized as back-of-house signage as well. The materials are provided in English and Spanish and simplified Chinese where available.

  • Provide basic training on self-screening at home, including temperature and/or symptom checks using CDC guidelines.
  • Train on the importance of not coming to work if employees have symptoms of COVID-19 as described by the CDC, such as  a frequent cough, fever, difficulty breathing, chills, muscle pain, sore throat, recent loss of taste or smell, or if they or someone they live with have been diagnosed with COVID-19.
  • Advise employees to seek medical attention if their symptoms become severe, including persistent pain or pressure in the chest, confusion, or bluish lips or pressure in the chest, con- fusion, or bluish lips or face.
  • Train on the importance of frequent hand-washing with soap and water, including scrubbing with soap for 20 seconds (or using hand sanitizer with at least 60% ethanol or 70% isopropanol when employees cannot get to a sink or handwashing station, per CDC hand sanitizer guidelines.
  • Ensure temporary or contract workers at the facility are also properly trained in COVID-19 prevention policies and have appropriate PPE. Discuss procedures with contract employment vendors immediately.
  • Information will be provided on Hotel or government-sponsored leave benefits the employee may be entitled to receive that would make it financially easier to stay at home.
  • Train on the importance of physical distancing, both at work and off work time, per CDC social distancing guidelines.
  • Train on the proper use of face coverings, including:
    • Face coverings do not protect the wearer and are not personal protective equipment (PPE).
    • Face coverings can help protect people near the wearer, but do not replace the need for physical distancing and frequent handwashing.
    • Employees are to sanitize hands before and after using or adjusting face coverings.
    • Avoid touching eyes, nose, and mouth.
    • Face coverings are to be washed after each shift.

EMPLOYEE TRAINING MATERIALS & SIGNAGE

Symptoms of Coronavirus Disease
English, Spanish, Simplified Chinese

How to Protect Yourself and Others

Stop Germs! Wash Your Hands
English, Spanish

High Risk for Severe Illness
English

Stop the Spread of Germs
English, Simplified Chinese, Poster – English/Spanish

10 Things to Manage your COVID-19 Symptoms at Home
English, Spanish, Simplified Chinese

How to Safely Wear and Take Off a Cloth Face Covering

Cleaning and Disinfecting Your Facility

Keep Calm and Wash Your Hands
English, Spanish, Simplified Chinese

VIDEO TRAINING FOR EMPLOYEES

CHLA has created the companion Hotel
Employee Training and the optional Cleaning
+ Disinfecting Training materials, both of which have been developed for training over a
video conference call, if needed. Additionally, the training can be accomplished with the training materials listed on this page.

apple blossom

BREAKFAST

Candy Apple Breakfast | Yosemite,CA | Apple Blossom

Until such time when Candy may resume making homemade ‘Delicious’ breakfast buffets for her guests, she will be offering a safer self-serve / grab-n-go breakfast which guests may help themselves to at a time that best suits their schedule. There are tables both inside the dining room and outside on the deck, where beautiful views of the Sierra mountains, the Oakhurst Valley and various wildlife abound.

The self-serve breakfast consists of the following:

  • Coffee & Tea – will be setup the night before – just turn it on
  • Individual Fruit Juices – refrigerated
  • Individual Milks – refrigerated
  • Individual Yogurts – refrigerated
  • Single serve oatmeal – various flavors – use microwave
  • Single serve cereals – various flavors
  • Breakfast bars – various flavors
  • Peel-able fruit – bananas, grapefruit, oranges & tangerines

Individually wrapped plastic silverware, napkin and salt & pepper packets as well as small paper bags are available for your convenience.

Please remember to wash or sanitize your hands frequently before and after selecting your breakfast items and especially when using the coffee/tea/condiments station.

Madera County Health Department does not allow cooking by Guests.

2020 Yosemite National Park

Day Pass Reservations

Due to the Covid-19 pandemic, Yosemite National Park now requires reservations for day use

Reservations are required for day use visitors from June 11th through October 31st. Each private vehicle entering the park will need a reservation. The day use reservation ($35) is valid for 7 consecutive days, including the reserved arrival date and you must arrive and claim your reservation on that date, else it will be forfeited. The person making the reservation needs to be in the vehicle at the time of entry and photo ID will be required. Day Use hours are 5 a.m. PT – 11 p.m. PT.

If you have an annual or lifetime pass at the time of your reservation those are accepted as your entrance fee, however you will be required to pay for a day use reservation ($2). Valid entrance passes accepted are: Yosemite National Park Annual Pass, Interagency Annual Pass, Interagency Senior Pass, Interagency Access Pass, Interagency Volunteer Pass, Interagency Military Pass, Interagency 4th Grade Pass, Golden Age, Golden Access.

Booking Windows

Day use reservations will be available for advanced reservations beginning on June 9th for arrival dates between June 11 and July 31st. Following this initial release of inventory, reservations are available one month in advance on the first of the month at 7 a.m. PT. Example: On July 1, reservations will be available for the dates of August 1-31.  BOOK AS EARLY AS POSSIBLE!!!!

Beginning June 13th, Day Use reservations will also be available two days in advance at 7 a.m. PT on a rolling daily window. Example: On June 13th, reservations will be available for June 15th; on June 14th reservations will be available for June 16th.

Yosemite is holding back 20% of the tickets which will be released 48 hours before the arrival date at 7 am.  So if you are in need of a pass and want to take a tour, you can try going online at 7 am – 2 days before they want to get into the park:  i.e. if you want to arrive July 4th – tickets will be released at 7 am on July 2nd.

If you are unable to obtain your reservation, there are some alternatives available to you.  YARTS provides shuttle service from Oakhurst to Yosemite Valley and back.  Private tours are also available and although a bit pricey, they offer a great opportunity to see Yosemite National Park in a safe and private venue.

Here’s how to check on availability and book your reservation on-line:

Go to  www.recreation.gov  – You may need to setup a User ID and Password to access the system.  Once logged in:

  • Search Yosemite
  • Click on Yosemite National Park Ticketed Entry
  • Click on Tickets and choose Day Use
  • Click on Guests and choose Vehicle 7-Day Entry, Motorcycle 7-Day Entry, Current Pass Holder 7-Day Entry, or Buy Pass Upon Arrival 7-Day Entry (see explanation under Important Updates**) and select 1 guest (which means one vehicle)
  • Choose your date (the calendar will tell you if there are available tickets.  A = AVAILABLE

Choose your time – it’s always 5:00 am – you can enter at any time, but the system makes you choose 5:00 am – it always tells you how many tickets are available on this date.

(***BLUE STRIPED DATES = NOT YET RELEASED – Tickets to be released 48 hours before the arrival date at 7 am.  i.e. if they want to arrive July 4th – tickets will be released at 7 am on July 2nd.)

  • Continue to Booking
  • Then complete the reservation

 

**Vehicle Entry Passes are good for 7 days but you MUST arrive on the day you booked or your reservation will be canceled.  EXAMPLE:  I had a guest call and say that there were no tickets on Tuesday so they booked for Monday but they won’t arrive until Tuesday – they will not be able to get in. 

** Buy Pass Upon Arrival 7-Day Entry – is for guests who don’t have their yearly pass, but want a reservation and will buy their pass when they get to the gate – there is the $2 fee for processing and then the yearly pass fee that they will purchase at the Yosemite gate.

  • The Inn will open with an initial occupancy rate of 75%. This will help to ensure physical distancing, with each room/suite having private entrances and also ensure a maximum occupancy rate of 10 people at any given time.
  • Each room will be aired out and left vacant for a minimum of 24 hours prior to being re-rented.

Yosemite's Apple Blossom Inn

A unique & romantic Bed and Breakfast Inn situated on 5.5 acres near Yosemite National Park, California in the Sierra foothills. Located in the midst of an organic apple orchard, spa and gardens, special care is given to guest privacy as rooms are situated in a way that it may seem that you have the whole house to yourselves. Innkeeper, Candy 'Apple' Arthur, has her own home on the property and is always available to tend to the needs of her guests. Guests often spy wild turkeys, deer, foxes, ravens and other wildlife during their relaxing stay.

44606 Silver Spur Trail, Ahwahnee, CA 93601

Yosemite Valley
34°
clear sky
humidity: 28%
wind: 5mph E
H 52 • L 43