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A
A
The
first
was
focused
on
small
business,
while
we
were
looking
at
the
PPP
program
and
trying
to
get
our
very
smallest
businesses
counseled
into
that
program,
at
the
federal
level.
Our
second
webinar
was
aimed
at
displaced
workers,
of
which
we
have
over
ninety
four
thousand
of
our
citizens
here
in
Baltimore
County
on
unemployment,
and
it
was
focused
on
getting
them
resources,
but
today
we
switch,
we
switch
to
getting
back
to
business
safely,
and
that
is
the
topic
at
hand.
A
Today,
we've
assembled
a
group
of
folks
to
bring
you
valuable
guidance
and
a
game
plan
for
businesses
and
employers
who
are
preparing
to
come
back
with
their
customers
and
employees
in
a
phased
reopening
here
in
Maryland.
So
we
are
joined
today
by
our
County
Executive
Johnny,
our
chefs
key
and
his
deputy
administrative
officer
drew
Vetter
who
will
give
us
an
update
on
the
situation,
but
we've
also
assembled
quite
a
panel
of
experts
to
talk
to
us
about
public
health
hands
on
best
practices
for
keeping
your
businesses
and
workplaces
safe.
A
D
A
A
A
Think
we're
gonna
get
to
a
deeper
introduction
from
all
of
our
panelists
and
get
to
some
very
specific
questions.
We've
had
a
series
of
questions
coming
in
from
our
public
as
we
announced
this
webinar
as
always,
and
we
are
fielding,
live
questions
throughout.
So
you
can
send
those
questions
in
to
the
email
address
that
was
provided.
Our
business
help
email
address,
Todd
Dobbins
on
the
other
end
of
that
line,
feeding
them
into
our
panel,
so
I'll
bring
those
in
to
our
panelists.
A
But
first
I'd
like
to
ask
our
county
executive
to
kick
off
county
executives
been
meeting
with
quite
a
few
people
in
our
local
economy.
Our
major
employers,
our
chambers,
our
industry
groups,
are
his
economic
development
board,
restaurant
and
Bar
Association's.
Just
the
other
day.
We
met
with
all
of
the
tourism
and
arts
industry,
but
today
is
really
about
getting
ourselves
back
open,
and
this
is
all
in
a
part
of
the
the
different
efforts
he's
leading
throughout
the
county,
from
public
health
to
food
safety
and
food
access
and
just
operating
a
gigantic
government
in
this
environment.
A
H
H
And
what
I
wanted
to
do
this
afternoon
was
give
a
sense
of
where
we
are
in
terms
of
the
state
and
county
executive
orders
on
business
operating
status
and
hopefully
provide
some
clarity
as
to
where
we
are
and
how
we're
making
decisions,
including
giving
a
sense
of
the
metrics.
The
county,
is
tracking
to
guide
our
decision-making
going
forward.
So
so,
where
are
we
now?
H
A
H
I
I
was
on
mute
and
my
WebEx
wasn't
working
so
I
had
to
dial
in
my
apologies,
everyone,
but
thank
you
will
for
kicking
things
off
drew
thanks
for
getting
started.
We're
going
to
kick
things
over
back
to
you
in
a
second
I
wanted
to
just
take
a
moment
before
we
get
too
far
into
today's
webinar
to
thank
all
the
panelists
for
sharing
their
knowledge
and
experience
with
us.
We
have
both
national
experts
and
local
small
business
owners.
I
I
I
We
have
a
lot
of
state
and
federal
programs,
but
drew
Vetter
who
you
just
heard
from
will
be
describing
in
a
moment
some
of
the
small
business
grant
programs
where
we're
trying
to
close
the
gaps
here
in
Baltimore
County,
to
also
we're
also
staying
in
close
contact
with
all
of
our
business
sectors.
Hospitality,
manufacturers,
College
farmers
and
and
the
like,
and
we're
doing
all
that
we
can
to
help
them
as
the
drew
mention.
I
As
we'll
mentioned,
we're
also
talking
to
our
advisory
boards
and
major
employers,
so
we're
actively
working
through
wills,
Department
of
economic
workforce
development,
the
answer
business
inquiries,
help
workers,
get
access
to
resources
and
we're
also
happy
to
keep
working
with
employers
who
are
still
hiring
to
promote
job
opportunities
that
are
out
there.
So,
as
I
mentioned,
drew
Vetter
is
leading
our
business
assistance
and
economic
recovery
committee
trying
to
make
sure
that
we
have
both
short
mid
and
long
term
solutions,
and
so
with
that
I'm
going
to
turn
things
over
back.
I
H
Thank
You
mr.
County
Executive.
As
the
county
executive
mentioned,
we
have
established
an
internal
working
group
on
business
assistance
and
economic
recovery,
and
the
most
important
thing
that
we
wanted
to
mention
was
the
emergency
relief
grant
program
that
we
established.
We
created
a
new
ten
million
dollar
grant
program
that
provides
grants
of
up
to
$15,000
per
small
business
to
assist
with
operating
costs
like
payroll,
rent
and
other
operational
costs.
We
opened
up
the
application
period
for
that
last
Monday
and
we've
received
applications
that
account
half
of
that
money.
H
So
we've
been
happy
with
the
response,
but
we
definitely
still
have
funding
available
for
any
businesses
that
are
listening.
So
we
highly
encourage
you
to
visit
the
county's
website
to
get
all
of
the
criteria
and
application
information
for
that
program
and
please
submit
an
application
if
you
apply
if
you
qualify,
kind
of
jumping
back
to
where
I
was
before
and
I
think
relevant
to
the
theme
for
today
about
getting
back
to
business
safely.
H
I
really
wanted
to
try
and
summarize,
where
the
county
is
relative
to
the
state,
what
the
different
executive
orders
mean
and
how
the
county
is
making
decisions
moving
forward.
So
so,
where
are
we
right
now?
The
executive
orders
of
governor
Hogan
have
really
dictated
the
status
of
public
gatherings
and
business
closures.
H
Up
to
this
point,
this
changed
somewhat
last
week
with
Governor
Hogan's,
most
recent
executive
order,
which
allowed
certain
parts
of
the
Maryland
economy
to
reopen
really
left
it
up
to
local
jurisdictions,
whether
we
would
be
more
restrictive
than
the
state
executive
order
and
state
differently.
The
county
cannot
be
less
restrictive
than
the
state,
but
we
can
be
more
restrictive
and
in.
H
More
restrictive
than
the
state,
but,
like
the
county
executive,
said
anything
that
is
still
required
to
be
closed
completely
at
this
point
is
because
of
the
rules
that
are
in
stay
in
place
at
the
state
level.
So
what
is
the
state
allowed
to
reopen?
So
far?
Generally
speaking,
gatherings
of
more
than
10
persons
are
still
prohibited.
H
Religious
facilities
were
allowed
to
open
to
the
public,
provided,
however,
that
the
total
number
of
persons
permitted
inside
at
any
one
time
shall
not
exceed
50
percent
of
maximum
allowed
occupancy
a
similar
rule
for
retail
establishments,
which
are
allowed
to
be
open
at
that
50%
of
maximum
occupancy.
The.
H
Just
a
side
note
about
restaurants
and
bars,
you
know
they're
still
only
authorized
for
the
carry
out
drive-thru
and
delivery,
but
we
are
preparing
for
outdoor
dining
to
be
permitted
at
the
state
level.
At
some
point,
we
have
Brian
Boston
from
the
Restaurant
Association
on
the
call,
as
well
as
Mike
bowler,
representing
the
Baltimore
County
liquor
board,
and
going
back
to
last
week,
we've
been
preparing
for
to
be
ready
when
that
gets
authorized
so
that
our
restaurants
are
able
to
provide
service
in
an
outdoor
setting
as
soon
as
that's
allowable
under
the
state.
H
So
what
have
we
done
in
the
county?
The
county
continues
to
enforce
the
state
prohibition
on
gatherings
of
more
than
10
persons,
but
they
we
are
slightly
more
restrictive
than
the
state
executive
order
in
a
couple
areas
and
I
just
want
to
be
clear
that
in
making
decisions
on
whether
to
be
more
restrictive
than
the
state
executive
order,
we've
been
guided
by
the
advice
of
our
County
Health
Officer
and
based
on
principles
of
public
health
and
the
county's
current
preparedness
to
prevent,
detect
and
mitigate
outbreaks
of
kovat
19.
H
So
what
metrics
are
the
counties?
Reopening
decisions
being
driven
by
I,
just
kind
of
described
where
we
are
today?
But
those
decisions
are
going
to
be
constantly
evaluated
and
modified
as
the
circumstances
dictate.
So
modifications
to
those
decisions
are
going
to
be
based
on
data
and
metrics
with
the
safety
of
our
residents
as
the
most
important
factor,
safety
will
continue
to
be
weighed
against
the
need
to
gradually
reopen
so
there.
H
H
So
we
aren't
quite
there
yet,
but
we
are
making
progress.
We
took
a
major
step
in
increasing
testing
in
the
county
yesterday
with
opening
up
the
Timonium
fairgrounds
testing
site
to
individuals
who
do
not
have
a
doctor's
order,
and
there
was
a
tremendous
demand
for
that
testing,
as
evidenced
by
the
line
of
cars
at
the
Timonium
fairgrounds.
H
Yesterday
we
have
testing
sites
in
Timonium,
which
is
the
fairgrounds
randallstown
done
doc
and
owings
mills,
and
so
we're
actively
pursuing
every
option:
increased
testing
in
the
county,
both
through
the
county's
own
efforts
through
those
four
testing
sites
and
with
partners
in
the
private
sector.
The
governor's
decision
this
week
to
permit
increased
testing
by
pharmacies
like
CVS,
Walgreens,
Rite
Aid,
those
types
of
businesses
should
help
increase.
The
county's
testing
totals
as
well
contact
tracing
with
with
according
to
current
literature.
You
know
we
should
be.
H
You
know
we
should
have
several
hundred
individuals
able
to
perform
contact
tracing
in
the
county,
we're
partnering
with
the
state
to
meet
that
effort.
There
is
an
announcement
at
the
state
level
yesterday
about
a
call
center
partnership.
They
formed
it's
an
increased
contact,
tracing
capacity
across
the
state,
including
in
Baltimore
County.
H
We
have
a
partnership
with
CCBC
for
individuals
to
sign
up
to
receive
training
is
contact
tracer,
so
through
partnerships
like
that,
we
hope
to
increase
those
totals
and
be
where
we
need
to
be
isolation
and
Quarantine,
as
testing
and
tracing
increase
will
likely
identify
county
residents
that
are
unable
to
isolate
or
quarantine
on
their
own,
for
whatever
reason
where
we
need
to
provide
space
for
isolation
and
Quarantine.
This
is
especially
the
case
where
we're
certain
low-income
households,
those
living
in
small
spaces
among
certain
immigrant
populations.
So
at
this
time.
H
Sufficient
supply
of
housing
for
such
vulnerable
populations,
but
that's
something
that
we're
constantly
tracking
and
evaluating
as
we
move
through
this
and
PPE.
Lastly,
PPE
personal
protective
equipment:
we're
working
to
ensure
there's
an
adequate
supply
wherever
it's
needed,
specifically
among
our
first
responders
other
essential
workers,
health
care
facilities
and
in
long-term
care
and
assisted
living
facilities.
H
H
So
in
conclusion,
these
are
the
public
health
metrics
that
are
going
to
continue
to
drive
our
decision-making,
we're
making
progress,
but
there's
still
a
long
way
to
go
as
I'm
sure
everyone
on
the
call
knows
we're
gonna
have
to
adjust
to
a
new
way
of
doing
things,
but
the
administration
is
committed
to
using
the
best
available
data
that
we've
got
to
make
decisions,
and
we
will
continue
to
strive
to
do
the
right
thing:
balancing
the
need
to
protect
our
residents
with
the
need
to
get
back
to
business.
So
I
can.
A
A
A
Furthermore,
the
presentation
of
any
material
or
information
by
a
third
party
regarding
any
specific
specific
opinion,
commercial
product,
processor,
service
by
trade,
name,
trademark,
manufacturer
or
otherwise
is
for
informational
purposes
and
does
not
constitute
or
imply
the
county's
endorsement
or
recommendation
of
such
an
opinion.
So
with
that,
warm
welcome
to
our
panelists
I'd
I
think
the
place
to
start
based
on
the
county,
executives,
remarks
and
throughs
remarks
is
really
on
the
public
health
side.
That
is,
that
has
never
wavered
from
being
the
prime
focal
point
through
this
pandemic,
including
on
economic
issues.
A
So
I'd
like
to
stop
a
start
with
dr.
Sohail
Kearney.
If
we
could
start
with
you,
dr.
Carney,
with
his
our
chief
communicable
disease
officer
inside
our
Department
of
Health
and
we're
getting
question
live
from.
Our
audience
is
growing
as
we're
talking.
So
if
I
could
offer
to
two
questions
generally,
that
we're
seeing
dr.
Carney
and
asking
you
to
react
to
these
is
really
where
we're
are
in
terms
of
cases
that
we're
responding
to
numbers
and
then,
where
are
we
going
right?
So
what?
What
is
our
forward-looking
health
strategy?
Dr.
Carney
thank.
B
You
so
much
mr.
Anderson,
Thank
You
mr.
County
Executive
external
line,
and
thank
you,
the
panelists.
Ladies
and
gentlemen,
it's
truly
an
honor
and
pleasure
for
me
to
represent
Baltimore
County
Department
of
Health
and
I
bring
greetings
from
our
health
officer.
Dr.
Gregory
branch,
who,
because
of
a
prior
engagement,
is
not
able
to
join
us
so
very
quickly.
I
will
start
by
saying
that
I
vividly
remember
a
7:30
evening
call
on
March
the
11th,
and
that
was
the
call
for
a
very
first
case
of
a
corona
virus,
positive
individual
for
Baltimore
County.
B
So
going
forward
a
little
over
two
months
as
of
today,
we
have
almost
close
to
fifty
two
hundred
cases
for
Baltimore
County,
and
we
also
have
unfortunately,
271
deaths
that
related
directly
to
the
kovat
19.
Having
said
that,
we
are
still
seeing
new
cases
on
an
average
for
about
250
to
300
on
a
daily
basis.
B
B
So
if
you
multiply
that
number
at
least
from
250
to
300,
but
then
again
when
we
have
these
testing
the
numbers
that
we
are
thinking
of
getting
done,
so
that
the
businesses
and
people
can
save
Lea
and
be
reassured
when
they
come
out
after
the
testing
that
we
are
seeing
a
healthy
population
both
for
economic
and
both
from
the
perspective
of
the
population
that
that
number
will
only
going
to
continue
to
grow.
Having
said
that,
the
CDC
had
just
came
out
with
an
estimate
yesterday
that
about
35%
of
the
u.s.
B
population
has
the
illness
and
does
not
know
it.
So
these
folks
are
otherwise
healthy,
but
have
the
virus,
so
they
have
the
ability
to
transmit,
and
that
is
exactly
what
we
are
now
into
the
phase
or
the
strategy
going
forward
to
come
down
to
the
positivity
rate
that
County
Executive
has
alluded
to.
We
need
more
testing
that
will
equal
more
tracking,
that
will
then
equal,
more
isolation,
more
quarantine
and
obviously
more
PPE.
B
But
having
said
that,
that
will
also
give
us
an
opportunity
for
the
businesses
for
the
folks
to
go
in
and
out
of
those
businesses
to
think
they
are
safe
in
their
environment,
which
is
when
other
people
possibly
have
tested,
and
they
can
then
go
and
enjoy
the
life
as
we
used
to
know
prior
to
March
11
through
Baltimore
County.
So
having
said
that,
so
I
just
have
a
very,
very
quick
overview
of
what
is
the
strategy
that
we
are
guidance
that
we
can
provide.
B
In
general
terms,
these
are
not
specific
to
a
a
particular
business,
so
I
have
sort
of
divided
that
into
what
the
folks
need
to
know
about
getting
their
staff
back
into
the
into
the
business
or
the
facility.
So
I
will
start
out
by
saying,
first
and
foremost,
the
identifying
the
high
risk
or
the
vulnerable
employees
and
those
will
be
ages
60
to
65,
with
underlying
illnesses
having
heart
issues,
diabetes,
hypertension
or
any
other
immune
compromised
issues
that
they
may
be.
B
So
having
those
answer,
one
other
question
that
comes
up
and
has
we've
gotten
a
few
calls.
That's
true
the
temperature,
if
somebody
tells
you
that
they
are
a
febrile
or
they
don't
have
a
few.
Is
that
acceptable,
and
that
is
asked
in
a
situation
that
you'll
have
to
decide
whether
or
not
you
would
like
to
get
the
physical
temperature
taken
as
opposed
to
accepting
the
statement
made
by
the
person
coming
in
so
once
they
are
in,
but
they're
just
a
very
few
things.
B
So
there
are
some
of
the
basic
things,
then
the
guidance
that
can
be
in
place
when
we
are
ready
to
open
up
now
on
the
flip
side
of
this,
the
folks
who
are
coming
in
to
your
facility
and
these
I'm
talking
about
the
customers.
So
particularly
if
you
have
a
service
that
actually
works
on
appointment
or
reservation
basis,
there
can
be
a
simple
screening
done
when
the
reservation
is
being
made
or
the
appointment
is
being
made
by
asking
again
the
same
question
about
their
symptoms.
B
They
are
not
interchangeable,
cleaning
is
cleaning
and
disinfecting
is
actually
getting
rid
of
the
wires
and
the
bacteria.
So
these
are
some
very
general
guidelines
and,
in
summary,
and
the
absence
of
in
the
absence
of
a
cure,
vaccine
and
treatment,
social
distancing
masking
hand-washing
actually
is
the
only
way
to
prevent
that
and
one
piece
of
advice
that
most
places
are
doing
it
already.
But
put
this
onto
your
website
on
the
social
media,
the
kind
of
thing
that
you
have
undertaken
it
to
your
facility
to
make
it
safe
for
people
to
come
in
advertise.
B
It
have
the
policies
in
place,
so
you
can
tell
people
that
this
is
what
you
do
and
one
last
thing-
and
this
is
really
the
last
thing
we
do
have
a
coded
headline
through
Baltimore
County
that
operates
seven
days
a
week
from
8:30
a.m.
to
5:00
p.m.
and
you
can
call
that
number
at
four
ten,
eight,
eight,
seven,
three,
eight
one,
six
again,
four,
ten,
eight,
eight,
seven,
three,
eight
one,
six
and
I
yield
back
to
my
sir
I
understand.
Thank
you
again.
Thank.
A
You
you
know,
I,
think
that
that
is
really
helpful
when
you,
when
you
drill
down
into
specifics,
we
know
our
our
business
owners
and
their
workers
are
dealing
with
so
many
things,
the
more
specific
we
can
get
to
give
them
a
checklist
of
what
to
do
and
not
have
to
do
interpretation,
I.
Think,
as
you
just
did
about
who
do
you
focus
on?
What
do
you
ask
them?
How
do
you
screen
them?
A
That
was
very
helpful
and
we're
really
grateful
as
well
to
have
another
pub
health
expert
with
us
today
and
Lucci
Mullen
is
that
is
the
lead
author
of
the
Johns
Hopkins
center
for
health
security
and
that
and
the
newly
released
operational
toolkit,
which
really
folds
nicely
into
what
you
were
saying
dr.
carney
hears
it
here
is
very
specific
directions
for
businesses
that
is
ready-made
and
gives
you
help
on
reopening
and
expanding
and
Lucci
I've
got.
A
A
What
can
we
do
to
protect
our
instructors
in
a
driving-school,
so
I
think
the
the
general
question
I'd
like
to
ask
you
is
one
now
that
we're
we're
opening
and
moving
into
Phase
three
openings.
What
is
it
that
businesses
should
be
doing
when
they
go
into
your
toolkit?
What
will
they
find
and
and
and
more
specifically,
if
you
can,
if
you
can
even
speak
to
shifts
to
do
shorter,
shifts,
help
less
than
exposure
or
longer
shifts,
as
that
preferred?
D
Course,
thank
you,
mr.
Anderson,
and
thank
you
to
mr.
County
Executive
for
having
me.
So
it
is
really
important
for
businesses
to
take
a
step
back
and
assess
their
vulnerabilities
and
exposure
to
'not
ease
in
order
to
understand
their
risk
and
how
to
reduce
this
before
they
open
that
way.
They
can
react
ahead
of
time
rather
than
in
this
reactionary
manner.
We'd
heard
that
a
lot
of
businesses
were
very
uncertain
on
where
to
begin
and
we'd
received
some
requests.
D
So
that's
why
we
actually
developed
this
toolkit
and
it's
intended
to
be
a
starting
point
for
businesses
to
identify
their
risk
of
transmission
of
kovat
19
and
provide
them
ways
to
reduce
this
risk.
So
there
are
three
parts
to
this
toolkit.
You
have
the
instruction
manual,
the
business
risk
worksheet
and
the
assessment
calculator
you're
supposed
to
use
all
three
in
conjunction
the
instruction
manual
as
it
states
is
really
just
a
very
detailed
list
of
instructions
that
provide
businesses
with
a
stepwise
approach
to
work
their
way
through
it.
D
The
business
risk
worksheet
is
a
workbook
that
they
can
fill
out
with
their
answers,
depending
on
what
they
get
in
each
section
and
how
they've
answered
the
questions
we've
posed
and
the
assessment
calculator
is
actually
an
Excel
spreadsheet
where
they
will
fill
out.
This
is
where
our
questions
are,
for
the
risk
assessment
and
the
modification
assessment
and
I'll
explain
those
two
in
a
bit
more
detail
in
a
second,
and
they
will
receive
scores
from
this.
It's
already
pre
calculated
and
pre
waited
for
them.
D
So
there
are
four
phases
to
this
toolkit
for
the
businesses
and
it
walks
them
through
how
they
identify
their
wrists.
So
the
first
is
the
risk
assessment,
and
this
focuses
on
the
opportunities
of
exposure.
Business
may
have
we've
been
speaking
about
that
a
little
bit
already.
So
we
know
that
there
are
two
types
of
transmission
opportunities
you
have
human
to
human,
which
is
person-to-person,
spread
or
object
to
human,
and
this
is
from
touching
things
that
have
been
infected
with
a
virus,
and
then
touching
yourself,
you
know
your
your
mouth,
your
eyes,
etc.
D
We
also
try
to
ask
questions
that
focused
on
the
quality
of
interactions.
So,
just
passing,
someone
on
the
street
is
going
to
be
a
lot
different
risk
than
businesses
that
may
have
to
touch
their
clients,
whether
that's
a
masseuse
or
a
dentist
or
businesses
that
have
to
have
very
extended
periods
of
interaction
in
close
contact
with
these
clients.
So
we're
trying
to
differentiate
out
between
those
in
order
for
businesses
to
understand
where
they
have
their
risks.
What
are
their
awesome
operations
that
are
considered
most
vulnerable,
so
businesses
answer
these
in
their
businesses
normal
operations.
D
That
is
how
they
acted
proper
to
this
pandemic.
After
that
you
do
the
modification
assessment,
which
again
is
a
series
of
questions
that
ask
what
can
be
changed
about
these
operations?
What
can
they
do
to
reduce
these
risks?
So
examples
here
might
include
moving
their
business
entirely
online,
which
is
what
we've
been
seeing
currently
or
limiting
the
number
of
spread.
D
Sorry
limiting
the
number
of
people
interacting
at
any
given
point
so
again,
as
we've
spoken
about
some
restaurants
are
considering
achieving
this
by
moving
to
outdoor
settings
or
even
restricting
the
number
of
people
allowed
in
their
restaurant
at
any.
Given
time
the
retail
industry
have
limited
the
number
of
people
interacting
by
limited
face-to-face
contact
and
using
online
buying
with
delivery
or
pickup
options.
D
Should
you
open
right
now-
and
this
is
intended
as
well
to
not
just
be
considered
right
now,
but
as
we
move
through
these
phases
and
obviously
our
risk
increases,
but
as
we
move
through
their
faces-
and
hopefully
we
get
a
situation
where
we
have
less
community
transmission,
we
can
consider
activities
that
would
have
greater
risk
at
that
time.
So
this
helps
you
kind
of
move
through
that
as
well.
Finally,
we
end
with
what
we're
considering
mitigation
measures,
and
so
with
this
there
are.
D
This
is
a
list
of
or
checklist
really
in
a
number
of
different
tables
of
measures
that
businesses
should
consider
adopting
when
developing
their
specific
risk
mitigation
strategies.
So
these
include
a
variety
of
different
ones,
such
as
physical
distancing
measures
such
as
establishing
alternative
shifts
as
you
just
as
you
have
just
mentioned,
so
it
depends
on
this
again.
A
lot
of
companies
are
considering
shorter
shifts,
which
means
there's
less
opportunity
for
interaction
and
there's
more
opportunity
on
the
backside
of
it
to
enable
proper
cleaning
and
disinfecting
of
their
rooms.
D
D
What
a
lot
of
what
a
lot
of
businesses
have
been
considering
doing
is
moving
their
employees
to
shift
work,
so
the
same
employees
will
work
on
a
shift
at
all
times,
rather
than
having
different
employees
interact
with
each
other
that
just
again
limits
the
number
of
interactions
a
person
may
have
which
will
again
reduce
their
risk.
Other
options,
look
at
infection
prevention
and
control
measures,
as
well
as
what
we
call
wash,
which
is
water,
sanitation
and
hygiene
measures.
D
A
I
think
I
do
need
to
ask
you
to
conclude
so
that
I
can
get
to
the
other
panelists
and
then
and
and
if
you
could
end
by
mentioning
where
folks
can
find
it.
I
know
we're
gonna
post
this
on
the
county's
website.
But
if
you,
if
we
could
ask
you
to
conclude
so
I
can
move
on
a
little
bit
through
the
panel.
Please
of.
A
Wonderful
Hopkins
has
been
out
in
front
on
kovat
globally
and
we
really
appreciate
the
work
you
did
in
this
toolkit
to
help
our
businesses
and
I
think
you
know
what
you're
describing
there
about
the
workbook
and
the
assessments.
This
is
stuff
that
we're
we're
doing
in
the
county
as
a
large
employer
ourselves
dealing
with
people
and
the
mitigation
efforts
leads
really
nicely
into
what
Brian
Santoni
and
the
American
cleaning
Institute
are
all
about.
A
So
I'd
love
to
just
sort
of
jump
from
what
you
were
speaking
there
and
ask
Brian
to
fill
in
a
little
bit
details.
Forgive
me
that
I'm
only
gonna
be
able
to
have
folks
talk
for
two
two
minutes,
so
we
can
get
to
everybody,
but
Brian
really
I.
Think
some
of
the
specifics
that
people
are
going
to
be
asking
really
are
about.
You
know
how
often
do
we
need
to
this.
In
fact,
what
surfaces
which
bathrooms
is
regular,
hand-washing
with
soap,
the
way
to
go,
or
should
we
be
doing
spray
disinfectants?
C
It's
so
and
I
realized.
We
have
a
number
of
different
types
of
businesses,
different
size,
businesses
that
are
probably
tuned
in
today.
You
do
want
to
be
cleaning
and
disinfecting
several
times
a
day
at
your
business,
particularly
around
the
hotspots.
What
that
might
they
be
everything
of
keyboards
light
switches,
faucets
equipment
handles
the
appliance
handles
in,
and
your
staff
workroom
or
break
room.
So
what
is
everyone
touching
a
lot,
also
important
as
we
you
want
your
customers
to
have
a
comfort
level.
C
It's
really
important
that
you
have
more
than
ever
hand
sanitizers
or
hand
sanitizer
stations
available
in
your
business
if
at
all
possible,
or
they
might
see
a
disinfecting
wipes
or
that
the
staff
is
regularly
cleaning.
There
is
a
survey,
put
a
read
earlier
this
week
from
the
group
morning,
consult
asking
about
what
what
will
it
take
for
people
to
feel
comfortable
to
come
back
to
businesses?
81
percent
of
consumers
said
habitually
cleaning
high-traffic
surfaces
would
make
them
feel
more
comfortable.
C
C
Let
me
one
other
point
for
the
hospitality
industry.
I
read
a
great
store
in
The
New
York
Times
this
week.
Basically,
cleanliness
and
hygiene
is
the
new
5-star
hotel
I
mean
that's,
represents
a
premium,
so
people
seeing
that
you
can
tell
them
what
you're
going
to
do,
but
they
need
to
see
it
so
just
having
those
products
of
available
making
sure
your
staff
is
trained.
If
there's
some
in-depth
cleaning
involved
and
make
sure
those
products
are
used
as
directed
and
if
there's
cleaning
chemicals
around
make
sure
they're
stored
safely
as
well.
A
Terrific
Brian,
thank
you,
and
you
know
one
of
the
really
nice
things
about
what
you
just
said
there.
These
are
things
we
can
do,
there's
so
many
things
that
are
unknown,
that
we
can't
do
that.
We
don't
know
how
to
do
that.
We're
kind,
an
expert
what
you
just
rolled
out,
his
activity,
that
we
know
works
and
makes
our
customers
feel
better.
81%
is
quite
a
number.
So
so
thank
you,
I'd
like
to
shift
from
the
public
health
and
the
mitigation
side.
A
/
really,
you
know
the
ground-level
perspective
of
business
because
we
we
have
representation
here
of
very
large
businesses
and
small
businesses
and
then
what
we're
trying
to
do
here
in
the
county
to
cover
the
whole
waterfront
and
we
shift
to
you
Emily
Brophy,
a
general
senior
general
manager
at
Towson
town
center.
You
know
Brian
talked
about
covering
all
the
hotspots
when
I
think
about
your
big
properties
at
Towson,
Honda,
small,
that's
a
lot
of
spaces
with
disinfectants.
E
Sure,
thanks
well
I
appreciate
it.
I
mean
a
lot
of
what
the
panelists
just
mentioned
is
our
items
that
we've
already
prepared
and
are
preparing
for
right.
Now
we
have
over
a
hundred
and
fifty
businesses
and
Towson
and
that
ranges
from
local
small
businesses,
sole
proprietors
all
the
way
up
to
people
like
Norah
and
Starbucks
so
similar
to
what
you
mentioned.
I
mean
for
some
Starbucks
they're
gonna
have
their
own
reopening
processes
in
place
with
their
corporate
teams,
but
for
us
getting
the
common
area
ready,
which
is
about
a
million
square
feet
across
four
storeys.
E
We're
putting
a
lot
of
those
suggestions
that
dr.
Carney,
lytia
and
Brian
and
mentioned
I
mean
we
have
a
plethora
of
signage
I
mean
when
Brian
is
talking
about
reminding
people
I
mean
I,
hope
you
can't
walk
10
feet
in
my
mall
once
we
open
without
seeing
a
sign
somewhere
that
says
you
know
shop
with
space.
Please
stay
six
feet
apart.
We
have
hand
sanitizer
at
every
single
entrance,
we've
limited
our
seating
within
the
food
court
and
throughout
the
common
area,
we've
actually
were
planning
on
keeping
some
amenities
closed.
E
We've
got
day,
one
welcome
bags
for
our
retailers,
so
totally
aware
that
PPE
is
super
difficult
to
get
right
now,
we're
actually
providing
some
PPE
and
some
candy
treats,
and
things
like
that.
Just
to
welcome
all
our
businesses
back.
We
are
going
to
be
offering
complimentary
apt
to
customers
for
the
first
couple
days
when
we
reopen
I,
think
our
biggest
push
being
a
huge
public
place
is
just
we
really
want
to
welcome
the
community
and
retailers
back,
but
we
want
to
make
sure
they're
happy
and
comfortable
being
there.
E
You
are
gonna,
see
our
housekeeping
team
everywhere.
Talking
about
the
frequency,
I
mean
the
entrances,
a
restrooms.
All
of
those
hotspots
will
be
touched
basically
every
hour
with
certain
disinfectants
and
we're
really
just
focusing
on
that
intensity
and
the
frequency
and
all
of
those
places
and
just
just
kind
of
bringing
everybody
back.
I
mean
we've
been
able
to
it
this
week,
thanks
to
Drew
and
his
team.
A
A
A
I'm
gonna
ask
Brian
Boston
to
speak
to
a
couple
issues
about
our
restaurants
in
general,
his
own
restaurant,
at
Milton
in,
but
but
actually
you
know
when,
when
you're
eating
at
these,
these
guidelines
that
are
coming
from
CDC
and
they're,
coming
from
Hopkins
and
they're,
coming
from
your
own
restaurant
Association
of
Maryland
Brian,
had
how
do
you
translate
these
requirements
into?
You
know
a
welcoming
hospitality
where
we,
where
we
can
have
our
customers,
want
to
come
back
even
while
you're
in
limited
service
and
how
are
our
our
restaurants
faring
in
Baltimore
County
in
general.
Thank.
J
You
Thank
You
County
Executive
and
thank
you.
Everyone
on
the
call
restaurants
are
desperate
to
get
back
to
work.
We
are
all
going
through
a
lot
of
pain
at
this
time.
A
lot
of
us
25%
of
all
restaurants,
have
closed
already
for
good
in
Maryland
and
around
the
country.
Every
day
that
passes
without
us,
opening
more
restaurants
or
closing,
as
we
speak,
keep
in
mind
that
the
Restaurant
Association
of
Maryland
represents
over
eleven
thousand
restaurants
and
250
thousand
employees
in
the
state
of
Maryland.
It's
a
it's
over
14
billion
dollar
industry
in
our
state.
J
J
But
what
you
will
expect
from
your
guests,
upon
entering
your
establishment,
give
your
staff
as
many
tools
as
possible,
such
as
a
script
for
how
they
take
a
reservation,
post,
Kovac,
19
and
answers
to
frequently
asked
questions
reinforced
with
your
staff
that
they're
in
the
hospitality
business
and
to
be
as
gracious
as
possible
with
the
guests,
because
people
coming
in
are
in
fear
as
well.
You
may
have
some
staff
members
that
are
in
fear
for
working
at
the
Milton
in
we
are
using
a
product
called
C
19,
it's
a
surface
protectant
by
safe
grip.
J
It
kills
99%
of
bacteria
on
contact,
including
ecoli
Staphylococcus
and
Kovach
19,
it's
non-toxic
it's
a
disinfectant.
It
lasts
up
to
10
days
in
high-traffic
areas
and
15
days
in
low
traffic
areas.
That's
just
a
supplement
on
top
of
what
we
are
already
doing.
Restaurants
have
strict
health
guidelines.
We
always
have
they're
very
clean
places
and
we
keep
people
safe
from
illness
all
the
time.
That
is
what
we
do
in
our
business.
J
Instead
of
taking
reservations,
every
30
minutes
at
the
Milton
end.
We
are
now
taking
them
every
five
minutes,
so
we
can
spread
out
the
patrons
from
arriving
all
at
the
same
time,
so
we
can
get
people
to
their
table
the
next.
The
next
set
of
people
come
in.
We
can
take
them
to
their
table
in
an
orderly
fashion.
Our
staff
is
required
to
wear
their
masks
and
use
one
use
gloves
when
serving
food
and
beverage.
J
Our
guests
will
be
asked
to
wear
masks
until
they
are
seated
and
they
will
be
asked
to
put
their
masks
back
on
if
they
get
up
for
any
reason
to
go
to
the
bathroom
or
when
they're
leaving.
We
have
also
put
into
place
several
other
preventative
measures
such
as
one
use
menus
hand,
sanitizing
stations,
social
and
physical,
distancing,
employee
health
monitoring
on
a
daily
basis,
as
well
as
taking
temperatures
of
guests
as
they
enter.
Our
building
reservations
will
be
mandatory
for
the
foreseeable
future.
J
For
us,
this
will
assist
in
controlling
how
many
patrons
are
coming
through
the
door
at
once.
Guests
may
give
push
back.
My
best
advice
is
to
train
your
staff
to
be
polite,
but
firm
with
the
rules
of
the
house
and,
let's
get
let
guests
know
that
your
restaurant
is
looking
out
for
everyone's
best
interest,
including
their
own.
If
you
and
your
staff
give
a
professional
demeanor
with
a
dash
of
levity
and
look
as
if
you're
in
control
and
confident
it
will
go
a
long
way
to
help
patrons
become
comfortable
eating
out
again.
A
You
Brian,
that's,
you
know,
I'm
reminded
each
time,
we're
in
a
conversation
with
even
the
Restaurant
Association.
We
really
appreciate
your
leadership
on
this,
but
just
how
vital
are
our
independent
restaurants
are
I
mean
they
are
at
the
heart
of
our
communities?
They
employ
our
citizens.
They
are
a
supply
chain.
A
They
are
tied
in
to
everything
and
they're,
very
fragile
businesses
by
nature,
so
I'm
reminded
about
a
couple
years
ago
in
the
unrest
in
the
city
when,
when
our
city
colleagues,
the
restaurants,
took
such
a
hit
when
people
were
not
coming
to
restaurants-
and
we
really
needed
people
to
get
back
in
there
and
it's
going
to
be
difficult
for
patrons
to
come
back
in,
but
we
really
need
patrons
to
get
back
into
our.
They
are
clean,
they're
going
to
be
safe.
A
It's
what
you
guys
do
and
we
really
appreciate
the
way
you're
implementing
these
I'd
like
to
jump
into
Callie
and
then
and
then
on
to
Mike
about
what
the
county
is
doing.
But
Kelley
I
mean
you've.
You've
got
a
cool
place
in
grind
and
wine
to
yourself
as
a
restaurateur,
but
you
also
as
the
executive
director
of
Liberty
Road
Business
Association.
You
know
what's
going
on
on
on
the
small-town
retailers
and
I
wonder
if
you
can
speak
to
what
we're
talking
about
here
on
reopening
and
what's
happening
with
small-town
retailers,
I
think.
F
A
majority
of
the
small
town
retailers
are
anxious
to
get
back
to
work.
A
lot
of
us
are
working
with
slim
budgets,
causing
us
to
be
more
creative
than
usual
to
market
to
customers.
Communication
is
vital.
I
know
our
membership
is
very
grateful
for
everything
the
county
is
doing
to
look
out
for
small
businesses.
Local
businesses,
most
of
us
on
the
Main
Street,
are
in
revitalization
districts
or
substantial
communities.
F
F
F
The
panelists
did
a
great
job
in
covering
everything
that
we
need
to
do,
but
we
just
have
to
have
these
conversations
more
and
more
I
think,
as
small
businesses
versus
large
businesses
we're
working
harder
to
keep
our
doors
open,
but
I
think
we
also
have
a
special
niche
of
we're
already
doing
the
groundwork,
we're
already
doing
more
hands-on,
where
we
don't
have
hundreds
of
employees,
we
have
to
lay
off
we're
just
doing
longer,
shifts
and
again,
communication
is
key.
Well,
you
do
such
a
great
job
with
resources.
F
The
county
has
not
skipped
a
beat,
although
they're
doing
telework
on
the
service
that
you
still
get
would
be
as
if
everyone
is
in
the
office
working
so
I
commend
you
guys
for
a
great
job.
Well
done,
but
again,
I
still
think
the
key
is
communications
in
the
county
and
state
providing
us
resources
that
we
can
actually
utilize
absolutely
great
job.
A
With
that,
thank
you,
I
think
you're,
making
it
you're
making
a
big
big
point
that
leads
really
nicely
into
into
Mike
about
communication
and
etiquette.
You
know
we
were
looking
at
some
of
the
research
of
what's
happening
around
the
country
in
other
areas
and
one
of
the
reminders
that
Ellen
Kobler
found
is
is
people
are
talking
about
how
you
know
you'll
need
to
protect
your
reputations
in
in
this
scenario,
because
your
patrons
and
your
employees
will
be
recording
and
sharing
the
experiences
that
are
happening
in
their
spaces.
A
So
when
you
talk
about
communication
and
adhering
to
the
rules
and
etiquette
at
the
same
time,
you
need
to
know
that
that
you're
kind
of
on
display
in
that
regard-
and
that
makes
it
even
even
tougher
so
I'm
gonna
I-
want
to
jump
on
to
Mike,
because
Mike
is
really
spearheading
a
group.
That's
fielding
a
lot
of
the
questions
that
we're
seeing
coming
in
here,
Mike
I'm,
going
to
throw
you
like
Mike
molars,
our
chief
administrator
of
our
liquor
board,
I'm
gonna,
throw
you
one
little
softball
and
I'm
gonna.
G
The
answer
short
answer:
they
can
do
curbside
with
any
product,
you
know
their
food
and
their
drink
product.
The
only
thing
we
require
is
that
the
drink
would
have
a
lid
on
it
and
we
strongly
suggest
that
that
lid
also
has
some
type
of
tape
on
it.
But
if
the
question
is,
can
they
do
drinks?
Yes,
they
can
I.
A
Think
what
that
speaks
to
is.
There
is
a
lot
of
confusion
between
state
guidance
which
the
the
county
cannot
ease
restrictions
that
the
state
applies.
That's.
Why
we're
closely
trying
to
follow
everything
the
state
mandates?
We
can
make
things
more
restrictive,
but
not
less
restrictive,
so
that
I
wanted
to
start
with
that
question
Mike,
because
it
causes.
This
has
been
the
case
that
people
can
do
curbside
for
some
time
in
the
county
and
it
causes
confusion
when
people
have
to
look
at
different
guidelines.
A
But
let
me
let
me
ask
you
we're
gonna
run
over
by
a
few
minutes
here
we
started
a
little
bit
late,
but
I
wanted
to
ask
you
to
talk
about
the
approach
that
the
county
is
taking
right
now
in
in
permits
and
approval.
I
know,
I
know
drew,
has
stood
up
with
County
Executive,
a
a
multi-agency
workgroup
to
figure
out
how
we
help
get
people
open
fast,
but
safe,
working
with
the
restaurants
and
bars
and
Brian,
and
some
of
the
other
folks
on
the
call
here.
G
Jus
and
I'll
be
very
brief.
First
of
all
excuse
the
Kovan
here,
but
I'm
sure
I'm,
not
alone.
In
that
I'd
like
to
be
positive.
First,
we
have
conducted
our
first
liquor
board
hearing
in
about
ten
weeks
since
Cove.
It
all
began
not
as
business
normal,
but
it's
as
business
as
the
new
normal,
and
we
will
now
be
running
our
weekly
hearings
and
getting
back
on
track.
G
So
that's
all
positive
excuse
me,
as
you
said,
I'm
co-chairing
a
restaurant,
fast-track
task
force
crosses
multi
agencies,
we're
preparing
and
trying
to
prepare
our
Restaurant
tours
and
all
of
our
restaurant
tours
alcohol
and
not
not
for
the.
If,
but
for
the,
when
restaurants
will
be
allowed
to
open
for
outside
dining.
We
are
all
waiting
for
the
governor
right
now.
None
of
us
I
do
not
believe,
have
any
indication
when
that
will
come,
but
we
want
to
be
ready
and
we're
preparing
for
it.
G
That
group
involves
the
liquor,
health
building,
zoning
police,
fire,
OH
and
DPW
Department
Public
Works
as
needed.
If
there
are
requests
for
street
closures
closures
and
such
the
process
number
one
will
be
having
a
packet
outlining
all
the
safety
guidelines
that
have
been
talked
about
today
involve
the
use.
Permit,
require
a
handwritten
site
plan,
I'm,
not
asking
you
to
do
architectural
drawings.
G
Applications
to
come
in
are
very
aggressive.
Goal
is
to
get
these
approvals
out
day
of,
certainly
within
24
hours
and
max
of
no
more
than
48
hours.
We
will
have
this
package
out
very
soon.
We
want
safe
openings.
I
was
so
glad
to
hear
Brian
talk
about
reservations.
We
are
strongly
going
to
urge
everyone
do
business
by
resume.
A
I
think
that's.
It
I
think
that
that
was
a
great
conclusion.
I
mean
we
had
a
bunch
of
questions
coming
in
I've
been
trying
to
weave
them
in,
for
folks,
I
want
to
remind
people
they
can
send
those
questions
in
an
ongoing
basis
to
in
dedicated
email
account.
We
have
called
business
help
at
baltimore,
county
md.gov
or
you
just
go
to
our
website.
Baltimore
County
business,
comm
and
you'll
find
the
grant
that
Drew's
talking
about
and
all
these
resources
that
that
Mike
and
his
team
are
starting
to
bring
together
I'm
sorry,
we
ran
over.
A
H
Think
you
will
thank
you.
Did
everybody
listen
today?
I
hope
that
you
found
the
information
that
was
provided
helpful
and
meaningful,
but
certainly
there
are
avenues
to
followup
on
anything
that
was
not
addressed
on
the
call
by
using
the
email
address
that
we'll
provide.
It
will
be
certain
to
follow
up
on
all
the
questions
that
were
asked.
This
webinar
was
recorded
and
will
be
posted
on
the
county's
website
as
well,
so
you
can
refer
back
to
it
and
refer
others
to
it.
H
I
want
to
thank
the
panelists
for
making
the
time
to
be
on
this
today
and
providing
very
practical
actionable
recommendations
and
advice.
Certainly
this
is
not
an
easy
time
for
the
county
and
certainly
not
for
the
the
business
community,
but
well
when
I
thank
you
for
for
the
department
pulling
together
this
panel
and
just
providing
information
to
make
it
a
little
bit
easier.
So
with
that
I
hope
everyone
has
a
wonderful
Memorial
Day
weekend
and
that
you
continue
to
be
safe
and
healthy.