Starting today, you can order take-out and eat it at restaurants with patios in Louisiana. Here are the guidelines from the state and what you can expect.

The Office of State Fire Marshall Butch Browning released the following to Louisiana restaurants:

In accordance with Governor John Bel Edwards’ COVID-19 Proclamation to be released May 1, 2020, all restaurants that provide outdoor patio venues must adhere to strict mitigation standards preventing the spread of COVID-19. The general operating matrix will require spacing of groups, limiting concentration of people, strict use of PPE, and frequent sanitizing. The specific requirements are provided below:

Life Safety and Egress:
Existing approved outdoor seating areas, to include balcony and rooftop, must maintain
operating features per approved occupancy (NFPA 101 Life Safety Code). The following
modifications are required:
 Reduce outdoor capacity to 25% of that allowed by the State Fire Marshal;
 Space tables a minimum of 10 feet from each other (measured from all edges of the
 Limit table groups to 10 individuals; and
 Eliminate gatherings in the building when entering or exiting the outdoor seating area.
Open Areas and Temporary Tents utilized by existing, approved restaurants, subject to local or parish rules and ordinances must meet NFPA 101 Life Safety Code and 2/3 of the sides must be open. The tent must not be an enclosed tent. The following conditions are required:
 Two remotely located exits if barriers (fences, barricades, etc.) exist;
 Capacity based on 60 square feet 1 per person of the gross area (25% space to be
 Space tables a minimum of 10 feet from each other (measured from all edges of the
 Limit table groups to 10 individuals;
 State-approved fire extinguisher within 75 feet of tent area; and
 Minimum 7-foot 6-inch headroom (ceiling height).

1 Revised April 30, 2020, to reflect a capacity of 60 square feet per person of the gross area for Open Areas and Temporary Tents instead of 110 square feet per person.

Louisiana Department of Health Guidance:
Employee Personal Protective Equipment
 Restaurant employees are required to wear cloth face coverings while working.
 Employees should wear gloves for preparing and serving food and should change gloves between customers.

Cleaning of Outdoor Dining Areas
Clean the area or item with soap and water or another detergent if it is dirty. Then, use
 High touch surfaces to disinfect include: doorknobs, light switches, countertops, handles, desks, phones, keyboards, toilets, faucets, sinks, etc.
 Tables, chairs, and seats should be cleaned after every customer.
Recommended Cleaning Products
 Clean the area or item with soap and water or another detergent if it is dirty. Then, use disinfectant.
 Recommend use of EPA-registered household disinfectant. Follow the instructions on the label to ensure the safe and effective use of the product.
Many products recommend:
o Keeping surface wet for a period of time (see product label)
o Precautions such as wearing gloves and making sure you have good ventilation
during the use of the product.
 Diluted household bleach solutions may also be used if appropriate for the surface.
o Check the label to see if your bleach is intended for disinfection, and ensure the
product is not past its expiration date. Some bleaches, such as those designed for
safe use on colored clothing or for whitening may not be suitable for disinfection.
o Unexpired household bleach will be effective against coronaviruses when properly
Follow the manufacturer’s instructions for application and proper ventilation. Never
mix household bleach with ammonia or any other cleanser. Leave solution on the surface for at least 1 minute.
 To make a bleach solution, mix:
o 5 tablespoons (1/3rd cup) bleach per gallon of water, or
o 4 teaspoons bleach per quart of water
 Alcohol solutions with at least 70% alcohol may also be used.

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