Local restaurants maintain high standards of cleanliness as focus switches to carry out
TEXARKANA — For many local restaurant employees, preparing for something like the coronavirus is something they basically do on daily basis, according to restaurant managers.
With the exception of wearing masks, several restaurant managers in the downtown Texarkana area say ensuring safe and healthy food handling practices and preparation are, have been and always will be the most sacred of all practices.
Like most other home-grown eateries , Mother Kelley’s Home Cooking on North State Line Avenue has temporarily shut down their dinein operations in favor of preparing both carry-out and delivery orders. However, owner Sheila Sutton said food preparation health and safety precautions have remained as resolute as they ever have been since the restaurant opened in about 2012.
“All our employees wear gloves when they handle the food and they make sure they wash their hands consistently at different times of the day,” Sutton said. We also make sure employees have fresh work clothes each day.
Regarding masks, Sutton said they’ve never really been necessary since any employee who comes to work and even appears not to be feeling well is sent home directly until they are ready to return healthy.
While waiting for a chance to re-open the dining area, Sutton said business has slowed, but added that she remains hopeful.
“It hurts some, but you just have to remember to stay prayed up,” she said.
As for Joe’s Pizza & Pasta near the center of downtown Texarkana, Elora Wheeler, a customer server representative there, said that wearing gloves consistently has always been a must, as are as fresh uniforms each day. However, as far as masks go, she said they’ve never been needed since employees who even slightly doubt their health when they arrive at work are told to go home. The business is also now conducting carry-out arrangements.
The same restrictions also hold true for the Golden Lady Home Cooked food outlet on East Ninth Street. To some degree, this restaurant may even be going a couple of steps further, said Shelia Batts ,one of the managers and operators of the business.
Batts said that in addition to wearing gloves and clean service clothing for conducting their meal carry-out and delivery service, employees are also making sure the restaurant’s front doors are sprayed regularly with disinfectant while the door handles are also covered up with plastic wrap.
Back in the downtown area, Candace Baird, manager of the Verona Fine Italian Restaurant on East Broad Street, said work gloves along with clean fresh restaurant aprons and attire have always been the standard for fine dining. She added that this is still the case now that the restaurant is conducting carry out orders, which include both beer and wine as well as food. No masks necessary since employee health is always mandatory, she said,
The same gloves and fresh clothing requirement with regard to food handling are also part of the creed maintained at Zapata’s in the 200 block of Walnut Street across from Texarkana, Arkansas, City Hall, said Chico Nguyen, the restaurant’s owner and manager.
Even though Zapata’s dining area is temporarily closed, Nguyen said the business is now also conducting both carry-out and delivery operations with beer and wine included.
Finally, Hopkins Ice House on East Third Street is also offering take-out orders with curb service and may sometime consider delivery, if necessary.
“Work gloves for any food handling has always existed here as well as clean aprons and and clean casual wear,” said Hopkins Ice House Manager Christian Mackey.
At Fat Jack’s Oyster and Sports Bar, manager Joseph Wolowsky was busy doing top-to-bottom cleaning with staff on Friday. He said they’re following the protocol for kitchen cleanliness they’ve always maintained.
“Everyone wears gloves in our kitchen, just like we have since before this situation came out,” Wolowsky said. Even when they cut limes and lemons, staff wear gloves. Perishable food is always kept in a freezer and cooler now.
Surfaces in the popular, iconic State Line Avenue watering hole and eatery are being scrubbed down daily.
“We are killing the coronavirus,” Wolowsky said about the Fat Jack’s commitment to public safety, adding, “We haven’t worn masks yet. Maybe that’s something we need to do.” No one is allowed inside who does not work there. Live music and karaoke have been scrapped.
Fat Jack’s plans on partnering with Uber Eats and doing curbside to-go orders. They’re still getting this together, having shut their doors for the first time starting Thursday night. Wolowsky on Friday afternoon said he’s unsure what the law states about to-go drinks.
“If the law allows us to we will,” he said, stressing they want to follow what’s legal. “Whatever the law is is what we’re going to follow.” He said when the CDC recommended a 50-person limit to gatherings, they followed it. He said Fat Jack’s wants to lead by example.
At Scottie’s Grill, manager Deja Presson says they’re a private club so they will not be able to do any alcohol sales to go. However, they’ve come up with a family-style meal that people can pre-order via the Scottie’s page on Facebook. For example, a chicken alfredo dish and a crawfish etouffee with one side are available. The idea is to feed as many as four people for $25.
“We’ll have those available for pickup tomorrow afternoon,” Presson said Friday. Family-style meals can be ordered through the Facebook page; send a name, phone number and the order. They’re using that page as much as possible because it’s the largest social media presence they have.
Staff are also working at the Scottie’s food truck outside with a limited menu of items like nachos, wings, grilled shrimp and vegetables, fried catfish and more. The cost is $8, including a drink.
Presson said they plan to have the food truck open every day, but they’ll monitor how sales go and adjust from there, if need be. “We’ll definitely be posting our updates on our Facebook page,” she said.
As for safety precautions, staff are wearing their Scottie’s shirts and using gloves for any interaction with the food and customers.
“Anyone prepping food is always required to wear gloves,” Presson said. When staff handle cash or interact with customers, they’ll use a new pair of gloves for each customer interaction.