…on the CoronaSchVO NRW:
Irrespective of the regulations on infection protection listed below, the regulations on food hygiene and food safety are complied with. 1. only persons who are exempt from the contact bans in public spaces in accordance with § 1 paragraph 2 of the CoronaSchVO are permitted to share a room or accommodation. Guests who are not prepared to comply with the following rules will be denied access in accordance with the house rules. 2. access will also be denied to guests and employees with symptoms of a respiratory infection. Exceptions for employees are only possible after medical clarification. 3. contact details of guests and the period of use of the accommodation facility are collected – with their consent – in accordance with § 2 a paragraph 1 of the CoronaSchVO (registration form). Data already available from the booking process may be used. 4. the gastronomic offer (breakfast / conference buffet) is only offered in compliance with the current infection protection regulations. 5. a hand sanitizer dispenser is available to guests in the entrance area. In addition, guests are informed of the infection protection regulations to be observed in the accommodation facility by clearly visible signs and by the staff in the entrance area and at check-in. 6. employees who have direct contact with guests wear a mouth-nose cover. Reusable face masks must be washed at a temperature of at least 60 degrees Celsius before the next use. Guests are required to wear a face mask in accordance with Section 2 (3) CoronaSchVO, with the exception of seating in the bistro and the outdoor area. 7. organizational measures (access regulations, person restrictions for elevators, etc.) or structural/facility-related measures (distance markings, separation of traffic routes, distances between seating furniture, etc.) ensure that a minimum distance of 1.5 m is maintained between all persons who are not exempt from the contact bans in public spaces in accordance with Section 1 (2) of the CoronaSchVO. This also applies in particular to the distance between service staff and guests at check-in, etc. For areas in which compliance with the minimum distance cannot be ensured, employees and management will use their domiciliary rights to impose an obligation on guests to wear a face mask in accordance with Section 2 CoronaSchVO. The exceptions according to § 2 paragraph 3 CoronaSchVO are to be permitted. 8. all guest and business rooms are sufficiently ventilated. 9. rooms are only cleaned after departure for shorter stays. In both rooms and common areas, all contact surfaces such as chairs, tables and (if applicable) upholstery are cleaned with a grease-dissolving household cleaner after use / departure or at regular intervals. 10. magazine displays or the display of other items used by different guests (coolies etc.) are only permitted under the following conditions: they have been cleaned regularly – in rooms at least after each change of guests – in an appropriate manner. Unnecessary textiles and objects have been removed from the premises.
11. generally accessible sanitary facilities are cleaned at least twice a day, including the safe disposal of waste. Contact surfaces are cleaned regularly with a grease-dissolving household cleaner. Hand sanitizer, liquid soap and hand dryers are provided in sanitary facilities. 12. disinfectant is made available to guests in the hotel rooms. 13. used textiles etc. are changed with every guest change and must be washed at a minimum of 60 degrees Celsius. 14. employees have been instructed in the above-mentioned protective measures and rules of conduct (including general rules of infection protection such as “sneezing etiquette”, classification of cold symptoms, etc.) Status: 01.10.2020 IIa.
Bistro:
15. breakfast reservations are taken the day before in order to avoid a backlog of guests in waiting areas. Guests must be assigned a seat in the indoor catering area (compulsory seating). 16. guests must disinfect their hands after entering the bistro (provision of disinfectant). 17. a complete list is drawn up for permitted events, whereby it is sufficient if the organizer can provide further contact details if necessary. If required by the CoronaSchVO, the list contains a seating allocation. 18. tables for seating are arranged in such a way that a. there is a distance of at least 1.5 m between the tables (measured from the edge of the table or the seats between two tables). b. in the case of seating areas near workstations (counter, etc.), a distance of 1.5 m from the staff’s movement areas is maintained. Seating directly in front of the counter is only permitted with additional barriers (e.g. Plexiglas as in retail). 19. guests must disinfect their hands before each buffet aisle (provision of disinfectant). 20. distance markings are placed in heavily frequented areas/waiting lines (entrance, toilets, etc.). 21. utensils (spice dispensers, toothpicks, etc.) are not placed openly on the tables 22. self-service buffets are only permitted if guests disinfect their hands before each use at the disinfectant dispensers provided and wear a mouth-nose cover when using them. The best possible shielding or covering of the food (“spit protection” or similar) is guaranteed. 23. a party in accordance with § 13 (5) CoronaSchVO may be held in rooms separated from the rest of the guest traffic with the number of participants specified in § 13 (5) sentence 2 of the CoronaSchVO without observing the distance requirement and without the obligation to wear a mouth and nose cover on the part of the participants within the separated rooms, provided that suitable precautions for hygiene and easy traceability in accordance with § 2a (1) CoronaSchVO are ensured. The provisions of items 1, 2, 18a, 21 and 22 do not apply to these events.