Kyomachiya Ryokan Sakura Urushi-tei

KIT Property COVID-19 Response Guidelines 1. Basic Principles ・Limit the entrance and exit points. ・Do not use the same Room daily, except for Multiple Night Stays. 　→ Ensure thorough ventilation and ozone disinfection after check-out, leaving a 2-day gap between uses (if difficult, leave at least a 1-day gap). ・Minimize contact between employees and guests, as well as among guests. Maintain a distance of 1m during face-to-face interactions at the front desk, and aim for 2m in other situations. ・Employees must wear masks (ensure guests are also informed). → Provide two sets of alcohol-based hand sanitizers near the front desk and masks for guests who do not have one. ・Daily temperature checks and health monitoring for employees. ・Regular ventilation of shared Facility areas (once every hour). → As a rule, the 2nd and 3rd floors of the West, Annex, and East buildings should not be used, and ventilation twice a day is sufficient for these areas. However, other spaces, such as the area around the East front desk, public spaces, kitchen, restrooms, baths, and the 4th and 5th-floor corridors, must be ventilated once every hour. ・Regular disinfection of shared Facility areas. 　→ Follow the same approach as ventilation. ・Request guests to regularly wash and sanitize their hands. 2. Specific Measures for Each Area and Operation ● Front Desk (Check-in/Check-out) 　・Mark guest standing positions on the floor in front of the front desk at 1m intervals. 　　→ Direct guests to the café space if the front desk becomes crowded. 　・Ensure guests maintain a 1m distance and are seated. 　・Keep alcohol-based hand sanitizers, paper towels, and masks available at the front desk. 　・Front desk staff must wear masks. 　・Guests must fill out the accommodation card (including previous stays or transit locations) and a health check form. → Disinfect writing utensils after use. 　・Handle cash and credit card transactions using a tray; avoid direct hand-to-hand exchanges. 　・Provide Facility information via written materials or videos (minimize time spent at the front desk). → If using videos, allow guests to access them via QR codes on their smartphones. 　・Thoroughly disinfect Room keys before handing them out and after receiving them back. 　・Measure guests' temperatures; if 37.5°C or higher, accommodate them on the 2nd floor of the East building. While entry is not generally denied, guests must refrain from using public spaces and agree to these terms before staying. If they refuse, explain that they cannot stay. Limit staff handling such cases. → Contact the "Returnee and Contact Consultation Center" to report the situation and symptoms of potentially infected guests, and follow the health department's instructions. 　・Amenities are managed and distributed by staff. ● Elevator 　・Post notices limiting the number of passengers to one group at a time. 　・Pay special attention to disinfecting elevator buttons. ● Shared Bath 　・Provide towels and amenities at the front desk as needed. 　・During cleaning, thoroughly disinfect door handles, faucets, showerheads, shampoo containers, wooden chairs, and buckets with alcohol. Use the West Facility's items in rotation with the East Facility's items when only the East is open. ● Shared Restrooms 　・Clean every hour, thoroughly disinfecting door handles, toilet seats, touchable devices, faucets, and paper holders after cleaning. Cleaning staff must wear rubber gloves and wash and sanitize their hands after cleaning. ● Restaurant and Café Area 　・Kitchen staff must wear masks and vinyl gloves. 　・Measure guests' temperatures; if 37.5°C or higher, serve meals in their Room. → Limit staff handling such cases. 　・Limit entrance and exit points. 　・Set seating with a 1m gap between tables and limit the number of users at one time. 　・Implement a time-based Reservation system for breakfast to avoid guest contact. 　・Disinfect tables and chairs with alcohol after each guest. 　・Ventilate frequently. 　・Switch to plated meals for the menu. Drinks and yogurt may remain buffet-style but must be managed by staff, not freely accessible to guests. The same applies to toothpicks and table seasonings. ● Room Cleaning 　・Cleaning staff must wear masks and gloves. 　・Ensure ventilation during cleaning. 　・Perform ozone disinfection after check-out. 　・Disinfect all touchable surfaces, such as door handles, tables, chairs, and bathroom areas, with alcohol after cleaning. 　・Replace Room linens and yukata, even if unused. 　・Thoroughly disinfect Room slippers with alcohol. 　・Collect and replace all cups and teacups. If tea packs are unused, disinfect them with alcohol for reuse. 　・Seal and dispose of trash from each Room individually.