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As many restaurants navigate reopening during the COVID-19 pandemic, some have had to close their doors for good. Many of the hardest hit are buffet-style restaurants as national and state agencies are trying their best to safely keep buffets operating."The toughest part of restaurants right now is if you’ve got a buffet, how do you provide that safely? And so what we’ve guided folks currently is that you can have a buffet but you have to have somebody serve you," says Rob Mortensen, President and CEO of Hospitality Tennessee. The group is working closely with the National Restaurant Association and government officials to provide guidelines for restaurants and hotels during the coronavirus pandemic."As I worked with [Tenn. Gov. Bill Lee] on guidance for restaurants and attractions, our biggest issues are around buffets and big sporting events where you have tens of thousands of people together, because it’s hard to reduce that contact," says Mortensen.Many people are used to being able to serve yourself at a buffet but experts are now advising buffet-style restaurants to instead have restaurant employees serve customers. Even hotels that normally offer a morning buffet are instead offering their guests breakfast to-go."I would say look at how you’re doing things. If it makes sense to serve people from the buffet I think for the next short bit that’s going to be the most challenging thing we’re going to address," says Mortensen.Recently, national chain Sweet Tomatoes, also known as Souplantation in Southern California, announced it's closing all 97 of its locations permanently due to COVID-19. In a statement on their website, Sweet Tomatoes thanked their 4,400 employees and their customers who have shown an outpouring of support for the salad bar and buffet since it first opened more than 40 years ago."That’s extremely sad and I would say, you know one of the things in my role watching this over the last four months as my wife has said I’ve probably aged 20 years, because it’s hard and you know the difference between keeping somebody safe and a business going under I mean the hardships there are on both sides," says Mortensen.Mortensen expects a real fundamental change in how buffets will operate for the foreseeable future, with many looking to reinvent themselves in order to stay open. 2335

As the number of COVID-19 cases rapidly increases, you might feel more apprehensive about eating out now.So WFTS took your questions straight to a former health inspector, who believes certain food safety protocols should be followed when you're dining out."I think everyone should be wearing a mask if they're in public," said Danielle Egger, who started her own restaurant consultation company called Florida Food Safety Systems, after being a health inspector for many years.She says since restaurant inspections are public, you should look up past inspections here to see how the restaurant performed before the pandemic hit."If the restaurant has had concerns about sanitation in the past before COVID started, it might be a good idea to consider going elsewhere. And if sanitation issues, handwashing, and cleanliness were an issue before this ever started, chances are they're struggling to get up to compliance now," she explained.When you walk into a restaurant, Egger says employees should be constantly cleaning, especially highly-touched areas."I have been advising them to set timers so that every 30 minutes, they're wiping down high touched areas. That's going to be any of the door handles, any of the points of sale systems that they're using to complete transactions," she said.And that includes stylists, pens, and even credit card machines because the virus can live on surfaces."There are some studies that say that COVID-19 is possibly able to survive on a surface like plastic for about three days so it's definitely possible," Egger said.But can the virus live on food?"It appears as though coronavirus and COVID is actually heat sensitive, which means that most of the time, those temperatures we're cooking those food items too is able to cook off any kind of the virus," she explained.And you may have heard that eating outside is safer than inside. So why is that?"I believe there were three reported cases of people consuming food in restaurants in an enclosed area and they actually did find the virus in the air conditioning system," she said.And masks are a must right now."Anybody that's facing our customers should be wearing masks, that includes general managers. That includes anybody who's out on the floor, interacting with customers or employees," she said.And the biggest mistake people make when wearing a mask? They don't cover their nose."You're still running the risk of inhaling that potentially contaminated air. So we have to keep everything covered," she explained.Egger also recommends restaurants display on their door what they're doing to keep you safe and what they expect of their customers.That may include things like 'masks required', 'please social distance' or 'think about take-out if you're not feeling well.'''Egger says disposable menus are the safest but if a restaurant hands you a reusable menu, they should be sanitizing that menu between each customer.WFTS' Wendy Ryan first reported this story. 2971

Authorities in Costa Rica say that a body has been found on the Airbnb property where missing Florida woman, 36-year-old Carla Stefaniak, was staying.Costa Rica's Judicial Investigation Agency (OIJ) tells WFTS that the body was buried in a mountainous area located in the back of the property, less than 200 feet away from where Stefaniak had been staying. OIJ agents had been searching the area with specialized dogs. At this time, authorities have not been able to confirm that the body is Stefaniak.In Spanish, Walter Espinoza, the director general of the OIJ said, “the body was in a state of decomposition but the preliminary observation does verify the body is a woman.”In a press conference on Monday, Espinoza said that biological fluids consistent with blood were discovered inside the Airbnb property. The blood has been sent to labs for testing.The body cannot be positively identified by officials until an autopsy is performed.Stefaniak hasn't been seen or heard from since Tuesday, November 27. She traveled to Costa Rica with her sister-in-law, April Burton, on November 22 to celebrate her birthday. Burton flew back on November 27. Stefaniak had plans to return to the United States on November 28, bound for Florida, but never arrived for her flight. She checked into her Airbnb, located at Calle Hoja Blanca in San Antonio de Escazú, for one night on November 27. According to Burton, the last thing they knew about Stefaniak was that she was inside that Airbnb on the night of November 27. The last time Burton spoke to Stefaniak, she told her that it was raining crazy and the power went out. She continued with, "it's pretty sketchy here," according to Burton.The final photograph Stefaniak sent family members was from inside the Airbnb. Family members shared the image with WFTS, seen below.</p><p>"The guards (at the apartment complex that housed the Airbnb) told us that she left at 5 in the morning with all of her bags and got into an Uber. She wouldn’t do that, her flight was at 1:30 p.m. She’s never been early for anything in her life she wouldn’t leave to go to the airport at 5:30 a.m.," Burton said.The Airbnb listing for "Villa Buena Vista" has since been removed from Airbnb's website.WFTS spoke to Airbnb officials, who say they have reached out to Carla's family as well as the FBI, OIJ and the local embassy.Stefaniak's brother flew down to Costa Rica on Friday to search for his sister. Her father flew down to Costa Rica on Monday afternoon.This is a developing news story and will be updated as more information becomes available. 2718

BABSON PARK, Fla. — A second university in Polk County, Florida has announced that they will be joining a program that will allow its staff and faculty to legally carry guns on campus.The announcement comes just eight days after a gunman opened fire on a Florida high school killing 17 people.The Polk County Sheriff's Office, in partnership with Webber International University, is establishing the Sheriff's Sentinel Program to enhance the safety of an already safe and secure community of students, faculty, staff, and guests at the University's campus in Babson Park, Florida."Prayers are not enough," Polk County Sheriff Grady Judd said in a press conference on Thursday. “The only thing that stops a bad guy with a gun is a good guy with a gun."Sheriff Judd explained that each teacher or staff member will have to go through extensive training through the program before they are given a gun."My babies — your babies — are in that classroom, and that active shooter is coming down the hallway with that thousand yard stare and that gun in their hand, do you want somebody to step out and stop him? Or do you want him to go into the classroom and slaughter your babies?" 1194

ASHLAND, Ore. -- In the Rogue Valley of southern Oregon, you’ll find rows upon rows of vineyards. Rob Folin is the winemaker at Belle Fiore in Ashland.Although the grapes are different, the dry climate is similar to Napa Valley, making it very ideal conditions for wine-making. However, just like other crops, the weather can have a huge impact on wine grapes. As a winemaker, Folin says he needs to know what his vineyards are facing and how to handle what Mother Nature throws at him.“Rain, snow, frost, smoke, fire, we’ve got it all,” Folin said.In the summertime, it can be clear one day and smoky the next.“Right during harvest or right before is when it’s the worst time to have smoke – which would be right now,” Folin said.Harvest season in southern Oregon typically starts in mid-September and goes until mid-October. Folin says one of the stressors for a winemaker is smoke taint. That’s when smoke gets trapped in the skin of the grapes giving them a campfire aroma and ashy texture. It’s a flavor very few people enjoy.“If your vineyard had a fire right next to it and you just had solid smoke coming in there, then you can really have this barbecue or campfire kind of aroma,” Folin said.Unless you send your grapes in somewhere to get tested, Folin says there’s no way to know your grapes have smoke taint until they go through fermentation. He says whether a grape is impacted or not depends on a lot of factors, and it’s very unpredictable.“Our vineyard here could be totally fine, and the one across the street, their resulting wines could be smoky, like it’s just how the wind goes, the intensity of the smoke, how long it was there, how close it was, did it settle overnight.”When it comes down to it, there’s only so much you can control. As of right now, not much can be done to prevent smoke taint, and smoky summers in the western U.S. seems to be the norm lately.Folin says winemakers that face a lot of smoke taint can make more white wines since white wines are fermented without the grape skin. Or they can market their wines to consumers as a smoky wine for those that like the taste. At the end of the day, Folin says winemakers have to go with the flow.“Just roll with it," Folin said. "Ya know, fix what you can. If you can’t do anything about it, what can you do? Do what you can do and move forward.”With the exception of one fire near the vineyard in the past month, Folin says it’s been a very great year for his vineyard. He’s hopeful something good can come out of 2020 after all.“With all the stuff that’s going on, maybe we’ll have the best grapes this year. I don’t know. Just going to count on that.” 2649

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