Mon. Dec 11th, 2023

Restaurants continue to offer outdoor dining in compliance with state guidelines restricting indoor seating to prevent the spread of COVID-19. Announcements of closures have seemed to subside compared to previous weeks’ reports.

Closures related to COVID-19 usually come to light when restaurants alert their customers on social media about deep cleaning or sick employees. Most Southern California county health departments add information about employee infections to reports on routine inspections or those spurred by COVID complaints, but Orange County Health Care Agency does not.

These restaurants have recently reported novel coronavirus concerns:

The Boiling Crab, Garden Grove: Announced Tuesday, Aug. 4 on Facebook that it would close because an employee tested positive for COVID-19. The restaurant planned to clean, sanitize and test more staff.

Quan-Mii, Fountain Valley and Westminster: Closed two locations on Thursday, July 30 after announcing on Facebook that it would be cleaning and sanitizing. Both restaurants reopened on Monday, Aug. 3.

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Here are updates on two restaurants that closed previously:

Cedar Creek Inn, San Juan Capistrano: An announcement on Facebook last week told customers that the restaurant would be closed for cleaning and sanitizing until Monday, Aug. 3 because an employee had been exposed to COVID-19. An update posted on Sunday stated that the closure had been extended until Monday, Aug. 10, but the restaurant needed a bit more time, according to manager Julie Ayres. “We’ll be opening on Wednesday [Aug. 12] at 11:30 [a.m.] with a limited lunch menu for the first week and full dinners,” she said.

Waterman’s Harbor, Dana Point: Announced on Saturday, July 11 that it would close for “deep cleaning,” an update on social media said that it reopened on Monday, Aug. 3.  “We had someone who reported symptoms and we took immediate action,” said Natasha Collins-Haubold, the restaurant’s director of communications, adding that Waterman’s has purchased special UV equipment and offers rapid testing onsite for staff. “We closed and had the restaurant bio sanitized and have been certified virus free. We’ve  taken additional steps going above and beyond state, local and federal requirements; any staff member who wants to be tested, we’ll test at any time.”


By Richard Moran

Richard Moran loves to write about sports with the Golden State Online. Before that, he worked as a senior writer at ESPN. Richard grew up in San Diego and graduated from the University of San Diego in 2004, after which he worked as an editor for five years.

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