For a great dining experience with safety in mind...
コロナ対策優良店紹介サイト
Bangkok is known as one of the world's top cities to find many amazing restaurants.
However, how do you find amazing restaurants with proper safety measures against COVID-19?
This web site introduces great restaurants run by owners with a serious intention to prevent further expansion of the COVID-19 outbreak, while providing you with an unforgettable and excellent dining experience.
What is Excellent Restaurants With COVID-19 Preventive Measures?
"It's troublesome to prepare meals every single day. But then again, I'm worried about restaurants or delivery places not complying with proper COVID-19 preventive measures"
"Is there any way for me to check which restaurants are conducting their operatio in a proper and responsible manners? "
That is exactly why we, together with the support from experts in infection control, came up with the "COVID-19 Preventive Operations Checklist"
It is recommended list of operation adjustments which focus on mitigating the Infection risk in restaurants.
Restaurants and food businesses that comply with the stated suggestions in checklist for their in-house and out-house operations are awarded the classification as "Excellent Restaurants with COVID-19 Preventive Measures (ERCPM)" with awareness of the infection risk and their that are aware of customers' safety in mind.
Restaurants List
Great stores are still to be added in future.
We are also waiting for inquiries from business owners who are interested in this activities
For the latest information, please check out their facebook pages.
Gen Japanese Charcoal Grill
Charcoal Grill, Yakitori
267/31 Soi 63(Ekkamai) Sukhumvit Rd, Klonton-Nua, Vadhana,
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02-048-0008, 094-481-4499 (JA)
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Closed on Tuesdays
Monday - Thursday
Dinner 17:00-21:30 (LO 21:00)
Friday to Sunday, Holidays
Lunch 11:30-14:00 (LO 13:30)
Dinner 17:00-21:30 (LO 21:00)
Delivery/Takeout available
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facebook | Instagram | Web | Wongnai
Shakarich
Japanese cuisine, Izakaya
Meet the Expert
This checklist has been reviewed and recommended by Dr. Hirotaka Minami, who has had wide ranging experience in the area of infection control.
Dr. Hirotaka Minami
(Social Medical Corporation Aijinkai - Takatsuki General Hospital)
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Specialist in pediatrics and neonatal care
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Doctor for infection control
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Director of childhood perinatal system at Takatsuki Hospital
From 2008 to 2016, he served as chairman of the nosocomial infection control committee and is now a member of Surveillance Committee of Infectious Diseases in Takatsuki City, Osaka, Japan.
He is currently stationed at the Samitivej Hospital in Bangkok to provide Japanese medical services.
Covid-19 Preventive Operation Checklist
To Mitigate The Infection Risk
(For Food Business)
Preface
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This operations list is the compiled measures to provide possible safer services to consumers
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For business owners, please refer to the guidelines issued by the Thai government, the Thai Public Ministry of Health, and the CCSA (Centre for COVID-19 Situation Administration) before using this operations checklist.
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Although following all checkpoints in this guideline can help minimizing the infection risk, please acknowledge that it cannot eliminate the infection risk
1. General rules
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I have instructed all employees about these measures: taking temperature every day, wearing masks while outside, washing hands and gargle properly when entering the inside of the shop (I referred to the protocol from the MOPH for how to wash hands and to sanitize).
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When employees and related parties such as food suppliers enter the restaurant, I make sure to take temperature and give them proper sanitization for their hands
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I instruct employees to maintain a healthy lifestyle with proper eating and sleeping habits, in order to keep their immune system as healthy as possible to prevent infection.
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If employees find symptoms or may have a high possibility of infection, I instruct them to go back home immediately, and to stay home for the duration that the Thai government suggests. (*Symptom’s…temperature higher than 37.5 degrees, coughing, sore throat, runny nose, difficulty breathing)
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In case employees are diagnosed as COVID-19 positive, I can close the restaurant temporarily, and am ready to disinfect the restaurant and equipment.
2. Basic Checkpoints
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I keep windows open during business hours for best ventilation. Or, I open windows every half houfor more than 3 minutes.I try to have better ventilation inside; for instance, using circulators and A/Cs, opening windows that can accelerate the flow of air from the outside to the inside.
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Employees always wear masks . Masks are of surgical nature or equivalent to surgical mask.
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Employees wash their hands every 30 minutes and sanitize their hands with disinfection spray that works to kill the COVID-19 virus.
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In addition to normal cleaning, we sanitize the common areas (toilets, doorknobs, handrails, windows, etc.)
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We use disposable tools (gloves, mop heads, etc.) and clean clothes to sanitize the premises. After cleaning and sanitizing, we dispose of them, put them into waste bags and tie the bags before throwing them away.
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We use equipment such as disposable gloves and trash tongs so that we do not have to touch waste directly. We close the waste bag tightly to prevent any waste leakage..
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We wash and sanitize our hands after handling any waste and cleaning up.
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We collected aprons and/or uniforms in one place after wearing them and wash them all. We do not do anything to maximize the possibility of dispersing virus through the air such as shaking dirty laundry.
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We use the warmest water setting and dry all items completely when washing aprons and uniforms.
3. Checkpoints for Cooking, Ingredients handling
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When carrying any goods such as food, ingredients, disposable containers/cutlery for delivery, anything into the restaurant, we sanitize them first, and bring them in to the storage and/or refrigerator.
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Whenever entering the area where we handle food, we wear clean aprons or other clean clothing, and wash and/or sanitize our hands.
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Cooks wash and sanitize their hands before they start cooking and or every 30 minutes (whatever happens first).
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We disinfect commonly used cooking equipment (cutting boards, cooking bowls, etc.) before and after using them.
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When touching commonly shared places such as doorknobs, cooking equipment and windows, we disinfect our hands by washing and/or using disinfection spray.
4. Checkpoints for Dining-In
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In dining areas, we place tables and chairs complying with proper social distance, which is in line with governmental guidelines. We put signs on the chairs that guests can sit on for better visibility.(e.g.) put X marks on where people cannot sit, put □ marks on the floor and place chairs on them, place plastic screens between tables, etc.
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We define the maximum number of guests that can be in the dining room at the same time with enough space for them to keep social distance. We do not allow more people to come in than that maximum number.
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When guests enter the restaurant, we take their temperature and let them use sanitizers to sanitize their hands.
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We refuse guests from dining in if they show any COVID-19 related symptoms.
5. Checkpoints for Take-out
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We use disposable containers or reusable containers that are sterilized at high temperatures.
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We prepare the waiting area for guests in a way that they can wait without violating a proper social distance. (e.g.) Put signs on the floor to display the proper distance, placing chairs with proper distance between them in the waiting area, etc.
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We recommend our guests to remove or wipe the outer case (box, paper bag etc.) of take-out foods before bringing them into their homes.
6. Checkpoints for Delivery
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We use disposable containers or reusable containers that are sterilized at high temperatures.
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We pass our food to delivery drivers after we check that they have no fever or symptoms and wear proper masks.
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We wrap our food for delivery with an additional delivery bag/box and pass it to the drivers. When guests receive the food, they are able to only receive the food inside the delivery bag/box, and drivers can throw away the delivery bag/box.