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Top 5 most-read stories on SummitDaily com, week of March 21
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Restaurants unable to add tables despite change allowing full capacity
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Photo by Liz Copan / Studio Copan
A requirement of the 5 Star State Certification Program is that businesses improve ventilation throughout their facilities using air filters, opening windows and doors to maximize airflow, and more. Though some businesses have taken ventilation improvements a step further.
The Uptown on Main in Frisco and Body Essentials Pilates in Dillon have both installed new technology into their heating, ventilation and air conditioning systems meant to kill pathogens.
The businesses’ new HVAC systems use ultraviolet lights to kill pathogens in the air as they pass through. Ultraviolet lights are often used to disinfect surfaces and air by inactivating bacteria and viruses, but they can typically only be used when a room is clear of people to prevent burns and other injuries associated with direct exposure. Putting UV lights inside the systems means they can work while people are in the building.
Summit County is expecting another big week for vaccine distribution, and officials are working on ways to make the process more efficient and mitigate any impacts on the community.
Last week, the county hosted its first “megapod” at the bus barn in Frisco, one of Summit County’s largest vaccine distribution events to date with more than 1,200 doses administered to community members. But with traffic backed up onto Colorado Highway 9 from residents waiting to get their shots, officials are hoping to implement some new measures to reduce congestion and make things run a little more smoothly.
“We do know that we learned tons, especially with regard to traffic control,” Summit County Public Health Director Amy Wineland said during the Board of Health meeting Tuesday afternoon. “And we have already had several meetings, debriefings, hotwashes, etc., to identify where we can make improvements and make sure that is going to have the least amount of impact as possible on our c
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In February, Denver restaurants got moved up to 50 percent capacity for indoor dining, and it feels like we might be getting back to real life. For so long itâs been all about the pivots in the kitchenâshifting to takeout, prepping and fulfilling meal kitsâbut lately weâve been focusing more on the traditional restaurant experience. The pace in the kitchen has picked up and weâre putting out more food. It really feels like we might be getting back to normal.
We did our first real prix fixe dinner since the shutdown over Valentineâs Day weekend, and even though it was freezing cold we were booked. With 50 percent inside plus the greenhouses outside, it was nuts. We got to work with some really high-end products too, like Wagyu strips, lobster tails, black truffles. It was a lot of fun to play around with those ingredients. It had been a while. We knocked it out of the park, and we got great feedback from guests.
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