covid-19 WE CARE FOR YOU – FEEL FREE THIS SUMMER

MRS. GEORGIA VARDAKI WAS APPOINTED AS HEAD OF THE RECEPTION FOR THE ENFORCEMENT OF THE PROTOCOLS.

• Unfortunately, this year check-in and check-out are done without handshakes, but always with a smile and warmth and of course keeping the necessary distances. Check-out time is until 11:00 AM, while check-in takes place one hour after the completion of the cleaning and the meticulous disinfection of the room and waiting for at least 1 hour before the room is made available to the customer, so that adequate natural ventilation of the space is followed.
  Check-in is implemented using electronic means such as the customer’s mobile phone or using tablets that are disinfected after every use).
  It is possible to check-in online before your arrival, using the electronic application (Alianthosapp), to avoid queuing and crowding.
• Frequent and thorough cleaning and disinfection is performed in all reception areas, such as counters, electronic machines, credit card devices, keys and anything that is frequently handled to the guests. The detergent R2 + by Diversey is used for disinfection.
• We use the necessary PPE and keep strictly the distances (1.5m) between us and our customers.
• Antiseptics, mask and gloves are available at the reception.
• At the reception area there is a wall-mounted thermometer to measure the temperature.
• In case of a suspicious case, a medical kit is available that contains gloves, disposable masks, antiseptics, cleaning wipes, apron, long-sleeved bathrobes and laser thermometer.
• At the reception area there is a sanitation kit for the clients to use.
• The reception desk has been properly configured with floor markings at a distance of two meters where the customers will stand, appropriate marking of distances in the waiting area, proper arrangement of furniture and efficient queue management in order to reduce waiting time.
• Non-residents are not allowed to enter the rooms.
• In case of illness of a staff member, he/she must refrain from work.
• There is an information board with a QR code of the basic health instructions translated into English, Greek and German.
• Our doctor’s contact info is available at the Reception.
• Keeping a guest register and a COVID-19 incident book for the purposes of public health protection actions. Keeping a record of staff members and all persons staying on the property – name, nationality, dates of arrival and departure, contact details such as address, telephone, email, to enable close contact with any COVID-19 case that may be identified afterwards.
• Compliance with the General Regulation on Personal Data Protection (GDPR); all visitors are informed that a record is kept for reasons of public health protection.
• We have updated our website with a special section COVID-19, in which the actions and the new accommodation policy for taking increased hygienic measures, changes in the opening hours of common areas, modification of check-in / check-out duration are posted.
• The measures and requirements of the action plan are communicated to all internal and external bodies / partners (employees, tenants, contractors, suppliers, visitors and the general public) and interested parties, through a QR code for mobile devices, TV, emails and our website. Our Reception staff is also there to keep you informed.
• Payments to various hotel departments are not made in cash but by automatic debit of our guest account and in a few cases by credit card.
• If a customer doesn’t feel well, we immediately inform Mr. Kostas Vardakis, who is responsible for ensuring the implementation of the suspicious case management plan.
• We are very well aware of the protocols we have created for our hotel, so that we can responsibly inform our guests and follow them strictly in all areas.
• Communication with all departments of the hotel is done through emails and only in a few cases in printed material.
• We responsibly follow all the above rules for the food preparation.
• Our work uniforms are washed at high temperatures and ironed daily.
  The staff follows a dispersion control program, such as daily temperature measurements.
• A natural and frequent ventilation of the Reception space is followed.

MRS GEORGIA KEFOU WAS APPOINTED AS HEAD OF THE CLEANING AND ROOF SERVICE FOR THE ENFORCEMENT OF THE PROTOCOLS.

• A cleaning and disinfection program is followed according to the circular of the Ministry of Health of 20.03.2020 entitled “Cleaning and disinfection measures in areas and surfaces during the evolution of the pandemic of SARS-CoV-2” in force.
• Thorough cleaning – disinfection (eg with steam cleaner) of the relevant room and bathroom surfaces and waiting at least 1 hour before the room is made available to a customer, so that adequate natural ventilation of the space is followed.
  If there is a positive case of COVID-19, the room is disinfected and remains empty 24 hours before it is made available to a customer. While ventilating the room where a case was detected, the interior doors to the corridor should not be opened at the same time.
• Follow special cleaning instructions in case of occurrence of case according to the respective instructions of the National Public Health Organization.
• Strengthening of sanitary services in all public areas and especially in “high risk” objects (eg knobs, elevator buttons, handrails, playground, railings, WC, buttons, elevator, etc.).
• Room cleaning is only possible when guests are outside the room.
• The cleaning staff follows the basic rules to prevent the transmission of the coronavirus – COVID-19, does not smoke and does not consume food or beverages.
• In particular, cleaning staff is advised to use gloves, a disposable waterproof gown and closed toe shoes.
• The cleaning staff is properly trained according to the new hygiene requirements and follows a specific protocol during the cleaning and disinfection process.
• The materials used are the certified cleaners / disinfectants R2 and R10 of the internationally recognized Diversey.
• Textile surfaces (eg furniture upholstery) are cleaned with a steam device (temperature >70°).
• Glasses after being washed are put in the fridge until they are used.
• After cleaning the room, all surfaces are disinfected (bedside tables, handles, remote controls, toilets, chairs, circuit breakers, knobs, etc.) with R2 by Diversay.
• Bathrooms are also cleaned using R-2 detergent by Diversay.
• Customers are informed about when and how the room was cleaned with a small card signed by the person who is responsible for the cleanliness.
• The room remains wide open for natural ventilation.
• Sanitation kits are available at the indoor corridors and in the common areas for customer usage.
• A complete update is made on the hygiene protocol that is followed through a QR application for mobile devices.
• The cleaning staff enters the hotel from the designated entrances, change their clothes in the locker rooms and when they leave, they place their work uniform in special bags for washing at 70° C.
• Separation of dirty and clean linen in the laundry area.
• Disinfection of linen carts after each use.
• Care for the maintenance of clean clothes in good and clean condition during storage and transport to the areas of use (rooms, restaurants, etc.).
• Only the competent person has access to the linen closet.
• When sorting the dirty linen, the staff uses the appropriate PPE (special disposable apron over the uniform, gloves and mask).
• The dirty linen, bed linen and towels of the rooms are placed in special bags in order to be transported to the laundry area. Dirty linen laundry bags are washed at 700.
• The laundry worker wears clean clothes, a mask and gloves while handling clean linen. When they are at the area with the dirty linen, they wear gowns, masks and gloves and after finishing their work, they dispose of gowns, gloves and mask.
• All clothes are washed at a temperature of 700 and above with the appropriate detergents and then ironed at 1700.
  In case that a staff member doesn’t feel well, he/she stays at home and informs the head of the department.

MR KOSTAS LAZOPOULOS AND MR ALESSANDRO DANISE HAVE BEEN APPOINTED AS HEADS OF RESTAURANT AND BAR RESPECTIVELY FOR THE ENFORCEMENT OF THE PROTOCOLS.

Food and beverages are managed according to the certified safety system ISO 22000.

• The operation of the restaurant and bar is regulated in accordance with the current legal framework.
• Regular food and beverage analysis are performed by accredited external laboratories.
• Sanitation kits are available at the entrance and exit of the restaurant and bar for hands disinfection.
• The guest service personnel follow the basic measures to prevent the transmission of the coronavirus COVID-19, using PPE and serving food with cloche plates. In case of room service, the order is delivered outside the room.
• All hygiene requirements are followed when removing utensils that have already been used by customers.
• When consuming drinks in the bar, only Individually-wrapped snacks are offered.
• There are specific breakfast and dinner hours. 
• We welcome and greet our customers from a distance and without handshake.
• The BUFFET areas are maintained and adapted without decreasing in the slightest the quality and taste that we offer all these years. For this purpose, safety and hygiene measures are introduced, which are followed by both our employees and our guests.
•  The buffet area is self-serving and customers entering this area  disinfect their hands, available at the buffet entrance. 
• Drinks are ordered digitally.
• For drink orders customers can use the drink menu or scan a QR through their digital devices. Menus are disinfected after each use.
• Payments are not made in cash but by automatic debit of our guest account and in a few cases by credit card.
• A process of cleaning and disinfection of all areas and surfaces is being followed.
• Our team members have been trained according to the new hygiene requirements and they use personal protective equipment at all times.
• Staff staying outside the hotel enters the building from the two designated entrances wearing their own clothes and changing into the staff locker rooms.
• In case that a staff member doesn’t feel well, he/she stays at home and informs the head of the department.
• The staff washes their hands thoroughly, uses all necessary personal protective equipment (PPE) and keeps the necessary distances.
• We ventilate our spaces very well; we clean and disinfect tables, chairs, counters, tools.
• Glasses and cutlery are stored in very clean and disinfected cabinets and drawers.
• All bottles coming from the warehouse are disinfected with Diversay suma bac. We follow the F.I.F.O system and our refrigerators are set to 4ο.
• The table runners are picked up and placed packed in the counters.
• A cleaning and disinfection program of our premises is followed.
• Every time a customer leaves the pool, the guest service staff disinfects pool deck chairs with Diversay sumabac.
• All utensils and cutlery, even those that have not been used are regularly washed up.
• Fabric table runners are used and washed after every meal.

MR SOTIRIS DIOGOS HAS BEEN APPOINTED AS HEAD OF THE KITCHEN DEPARTMENT FOR THE ENFORCEMENT OF THE PROTOCOLS.

• Food and beverages are managed according to the certified safety system ISO 22000.
• Regular food analyses are performed by accredited external laboratories.
• Kitchen staff is using PPE when receiving goods and food deliveries.
• Keeping safe distances between the employees in the kitchen according to the requirements of the health authorities in force.
• Entry to the kitchen area is not allowed to visitors. In case this cannot be avoided, they should use PPE, which is available at the entrances of the kitchen.
• Proper use of face covers and gloves, where needed.
• Regular hand washing and use of disinfectant.
• Frequent and proper disinfection of surfaces, knives, tools and all utensils in general.
• Dishes and glasses are washed at 800 and rinsed at 900.
• In case that a staff member doesn’t feel well, he/she stays at home and informs the head of the department.
• Provision of hand sanitizer at the entrance of the buffet area and control by the staff that it is used by the customers.
• Keeping the required distances when serving customers at the buffet.
• We have placed sneeze guards.
• The BUFFET areas are maintained and adapted without decreasing in the slightest the quality and taste that we offer all these years. For this purpose, safety and hygiene measures are introduced, which are followed by both our employees and our guests.
• The buffet area is self-serving and customers entering this area  disinfect their hands, available at the buffet entrance. 
• The Kitchen staff enters the building from the designated entrances.

MR KOSTAS VARDAKIS HAS BEEN APPOINTED AS HEAD OF THE STORE DEPARTMENT FOR THE ENFORCEMENT OF THE PROTOCOLS.

Receipt of product deliveries.

• Food and beverages are managed according to the certified safety system ISO 22000.
• Arrival of the supplier placing the products at the receiving area, keeping the necessary distance (two meters) and using PPE. We check the products, place them on the shelves in the second row or behind the old products without our hands coming in contact with the old ones. Throughout the receiving process, we consider that the products that are not put in sealed boxes from the factory are infected by the virus.
• This system is called first in-first out.
• Throughout the receiving process, the order of priority for suppliers is set by appointment and it is strictly followed.
• Drivers and vendors are not allowed in the storage rooms and refrigerators. If it is deemed necessary to enter the area they should use PPE, disposable shoe covers and gowns.
• Delivery of the products to the departments is done using PPE and keeping distances.
• We use antiseptic often and avoid touching our hands to our face.
• The floors are cleaned up daily and the shelves of the storage room are regularly disinfected according to the instructions.
• Keeping a record of the people who visited the receiving area and the storage facilities. The data are: name, nationality, dates of arrival and departure, contact details such as address, telephone, email, to enable close contact with any COVID-19 case that may be identified afterwards.

MR ZVEZDAN BRADIC HAS BEEN APPOINTED AS HEAD OF MAINTENANCE DEPARTMENT FOR THE ENFORCEMENT OF THE PROTOCOLS.

• Observance of rules for cleaning of recreational water facilities: regular cleaning and disinfection, according to 19954 / 20.03.2020 circular of the Ministry of Health “Cleaning and disinfection measures in areas and surfaces during the evolution of the pandemic of SARS-CoV-2” in force.
• Proper operation and maintenance of chlorination systems according to the current legislation and circular on the “Prevention of legionnaires’ disease”).
• Recommended according to the instructions of the WHO (Guidelines for safe recreational water environments -Volume 2- Swimming pools and similar environments), the value of residual chlorine in the pool water to be 1-3 mg/L for swimming pools and up to 5 mg/L for hydromassage pools.
• Manual control, by portable spectrophotometer or by colorimetric method (DPD) (or use of halogen analyzer with paper recorder) of chlorine levels during their operation every 4 hours for swimming pools and every two hours for hydromassage pools, and record keeping, unless there is an automatic halogen analyzer and a monitoring system with an alert system when the parameter values are out of range unless there is an automatic halogen analyzer and a monitoring system with an alert system when the parameter values are out of range.
• PH adjustment: pH values of the water of the recreational water installations must be kept within the limits provided by the current legislation (see ministerial decision no. Γ1 / 443/1973, as amended by no. Γ4 / 1150/76 and DYG2 / 80825/05 similar). Measurement once a day during peak hours of swimming pool operation, keeping records.
• The maximum total number of bathers at anytime will not be more than one bather per 5 m2 of water surface.
• After each change of customers, the seats, tables, price lists and any other object used by the next customer are disinfected.
• Outdoor fountains: use of drinking water and disinfection with the use of halogen or other chemical disinfectant and keeping in good condition all their parts. If they remained out of operation for more than a month, the circular of the Ministry of Health 32965 / 27.05.2020 on the “Prevention of legionnaires’ disease in the context of the COVID-19 pandemic” is valid in order to put them into operation.
• Accommodation must comply with the circular no. 16481/14.03.2020 of the Ministry of Health on the “Protection of Public Health from the coronavirus SARS-COV-2 in water supply and sewerage systems” in force.
• In case the tourist accommodation remained out of operation for more than a month, during their reopening the steps described in the directive must be followed: «ESGLI Guidance for managing Legionella in building water systems during the COVID-19 pandemic».
• Odour traps (siphons) must be working properly and continuously. That means that they must always have water inside. In case they are not used for a long time, water must be added either by adding it directly to the osmotic traps or by opening / operating the connected devices. This should be done at regular intervals depending on how quickly the water evaporates from the odour traps (eg every 3 weeks).
• The provisions of circular no 26635 / 23.04.2020 of the Ministry of Health on “Taking measures to protect Public Health against viral and other infections during the use of air conditioning units” and no. 49524 / 03.08.2020 similar circular, with emphasis on the non-recirculation of the air and the good natural ventilation in the rooms and in the other spaces (stop the air conditioning system when doors are open).
• Guests follow the social distance rules when using hotel pools.
• Water in the pools is filtered and chlorinated using appropriate products according to the health protocols of the National Health.
• Regular water analyses are performed by accredited external laboratories.
• All the necessary maintenance and cleaning works concerning the water supply, sewerage, air conditioning, lighting networks have been carried out according to the highest safety standards.
• Any maintenance work required in the rooms is done when guests are not in the room.
• Each team member has been trained according to the new requirements and always wears personal protective equipment.
• Workplaces are disinfected before and after work and the area is properly ventilated.
• During work maintenance personnel uses PPE.
• In the kitchen area disposable shoe covers and gowns are used.
• At the end of each work, all tools are disinfected.
• For cleaning and disinfecting all the internal plastics and metals of the cars we use detergent and disinfectant R2 of Diversay. Fabrics are cleaned with a steam cleaner.

• All common touch points are regularly disinfected in all areas.
• A specific protocol is followed during the process of cleaning and disinfection of all areas and surfaces.
• We recommend our guests to avoid the use of elevators unless it is necessary.

If a visitor presents symptoms associated with COVID-19, the following rules are applied:

1. Immediately inform the health manager of the Hotel, who is responsible for the implementation of the patient isolation in his/her room. The patient is given a surgical mask. In addition, the doctor with whom the tourist accommodation collaborates is informed to evaluate the incident.
2. During the patient waiting time, entering his/her room for no reason should be avoided. If the need arises, a specific member of the hotel staff deals exclusively with the possible case, following the personal protection measures (surgical mask, gloves).
3. The doctor enters the room of the suspected case wearing the personal protective equipment (mask of high respiratory protection, protective glasses, waterproof gowns, gloves).
4. If the patient is in a mild clinical condition, a nasopharyngeal sample is taken by the doctor for a rapid antigen test and the patient remains in his/her room until the announcement of the results.
   • In case of a positive result, the patient wearing a surgical mask is transported to the quarantine hotel. Regarding to the patient’s transport conditions, the provisions of the relevant legislation are applied each time
   • In case of a negative result, the patient is treated at the hotel according to the instructions of the doctor. The doctor may request the repetition of the antigenic rapid test or molecular PCR test.
5. If the patient needs to get hospitalised, he/she is transferred through the national centre for emergency care (EKAV) to the competent health unit for the treatment of patients with C0VID-19.
6. The health manager of the hotel informs immediately the National Public Health Organisation (210 5212054 or 1135, 24 hour operation), regarding the suspicious / confirmed case
7. After the patient leaves the room and is transferred to a quarantine hotel or reference hospital, a thorough cleaning/disinfection is done. The recommended personal protective equipment for the cleaning staff includes:
   • Surgical mask
   • long-sleeved, disposable, waterproof gown (or water-repellent and additionally plastic apron)
   • disposable gloves
   • safety glasses
8. A proper and safe way of use, removal and disposal of personal protective equipment must be applied. Hand hygiene should always follow the above procedure: washing hands with soap and water for at least 20 seconds or, if this is not possible, using an antiseptic solution containing 60-95% ethanol.
   It is highlighted that the use of gloves does not replace the need for hand hygiene.
9. Used protective equipment should be disposed of in a foot-pedal sealed trash bin.
10. If there is a patient’s companion who wishes to stay with him/her (eg spouse), a surgical mask will be provided to him/her stressing the importance of hand hygiene (frequent washing with soap and water or use of alcoholic antiseptic) whenever he/she comes into contact with secretions or the patient’s inanimate environment, before and after eating, before and after using the toilet
11. Keep a record of the contact details of the patient’s relative in case consent is required for an operation and the patient is impossible to communicate.