TEXARKANA, Texas - Red Lobster recently reported one of its employees tested positive for COVID-19.
"We have not allowed employees who have tested positive for COVID to work. In learning that one of our employees tested positive for coronavirus, the employee has been excluded from the restaurant," said Samantha Bruno, communications manager for Red Lobster. "Before reopening our doors to guests, we initiated a deep clean, following all recommended guidelines from the Bowie County public health authorities.
Repeated attempts at obtaining more details about the case by the Gazette went unanswered by corporate public relations.
The Texas Restaurant Association has posted guidelines for restaurants based on guidance from the State of Texas and the Center for Disease Control. Generally speaking, any employee with signs or symptoms of COVID-19 does not return to work until the State's quarantine protocols have been met:
- In the case of an employee or contractor who was diagnosed with COVID-19, the individual may return to work when all three of the following criteria are met: at least 3 days (72 hours) have passed since recovery (resolution of fever without the use of fever-reducing medications); and the individual has improvement in symptoms (e.g., cough, shortness of breath); and at least 10 days have passed since symptoms first appeared.
- In the case of an employee or contractor who has symptoms that could be COVID-19 and does not get evaluated by a medical professional or tested for COVID-19, the individual is assumed to have COVID-19, and the individual may not return to work until the individual has completed the same three-step criteria listed above.
- Alternatively, if the employee or contractor has symptoms that could be COVID-19 and wants to return to work before completing the above self-isolation period, the individual must obtain a medical professional's note clearing the individual for return based on an alternative diagnosis.
Also, establishments are to thoroughly clean and disinfect the facility. A shutdown is not required, however, the CDC directs businesses to close off areas used by the sick employee, and circulate air through those areas. Also, after a 24-hour wait, or as long as is practical, thoroughly clean and disinfect the work area and frequently touched surfaces. If possible, the Texas Restaurant Association recommends completing this step while the restaurant is closed at night to ensure thorough cleaning and disinfecting.