NEW JERSEY – Gov. Phil Murphy and state health officials released a long set of rules on Friday for reopening indoor dining amid the coronavirus crisis. Murphy issued the rules as he announced, during a Friday news conference, 478 additional coronavirus cases and seven more deaths (you can watch it here, below).

The update comes as the number of cases continues to rise in New Jersey. Read more: NJ Coronavirus, School Reopen Updates: Here's What You Need To Know

Murphy issued 58 rules for reopening indoor dining as restaurants, indoor performance venues and movie theaters were set to restart on Friday (see list of indoor dining rules below).

AMC also provided a list of its reopenings and a set of rules on Friday for reopening its theaters. Read more: All AMC Theaters In NJ Will Be Open In A Week

The reopenings take place as New Jersey has moved "well into" stage three of its reopening plan, Murphy said. The governor did say he could reverse the decision if coronavirus cases tick back upward. Read more: Gov. Murphy: NJ 'Well Into' Stage 3 Of Coronavirus ReopeningSubscribe

Murphy said indoor dining, indoor performance venues and movie theaters must be limited to 25 percent capacity, up to a maximum of 150 people. But there are a number of steps that regulate customer and employee behavior.

"Given the progress we continue to see statewide, and with the proper precautions and limitations in place, I am proud that we can take this step today to allow our restaurants to once again welcome patrons back for indoor dining services," said Murphy. "Our job now is to ensure that this resumption only leads to future expansions of indoor capacity limits, and that we do not have to take a step backward."

Some lawmakers have expressed frustration with governor's timing, saying the decision it too little, too late. Many restaurants are struggling to survive, and some lawmakers say they needed the summer business to stay afloat.

But Marilou Halvorsen, president of the New Jersey Restaurant & Hospitality Association, said she appreciates the governor and his team "communicating with the association and members of the industry as the reopening took place."

"The industry is ready for a safe reopening and getting New Jerseyans back to work," she said. "We look forward to the next phase."

Here are the rules:

Managing the establishment

• Limit the number of patrons in indoor areas to 25 percent of the food or beverage establishment's indoor capacity, excluding the food or beverage establishment' employees. Ensure that the new maximum occupancy limits are posted.
• Post signage at the entrance that states that no one with a fever or symptoms of COVID-19 should enter the establishment.
• Ensure that tables where individuals or groups are seated are 6 feet apart in all directions from any other table or seat.
• Individual seats in any shared area that is not reserved for individual groups, such as an indoor bar area, also must be 6 feet apart in all directions from any other table or seat.
• Limit seating to a maximum of eight customers per table (unless they are from a family from the same household).
• Bar seating may be utilized if customers are seated and comply with physical distancing guideline of at least 6 feet between customers. Standing in a bar area is not permitted.
• A maximum of four customers that have a common relationship may sit together at the bar, while adhering to the physical distancing guidelines between other customers.
• Install physical barriers and partitions at cash registers, bars, host stands and other area where maintaining physical distance of 6 ft is difficult.
• Rope-off or otherwise mark tables, chairs and bar stools that are not to be used. Provide physical guides, such as tape on floors and signage on walls to remind customers/visitors to remain at least 6 feet apart in line and/or in common areas.
• Eliminate self-service food such as buffets and salad bars. Limit self-service drink stations to those that can be routinely and effectively cleaned and disinfected.
• Eliminate all amenities and congregate areas such as children's recreational/play areas, dance floors, and game rooms that encourage close person to person interaction.
• Consider using digital menus, single-use disposable menus (such as paper) discarded after each customer, or a written posting such as a chalkboard or whiteboard to relay menu information. Businesses shall use such alternatives where traditional menus cannot be appropriately sanitized between uses.
• Consider using single-use condiments and table items.
• Require all reusable linen napkins and/or table cloths to be laundered after each customer or party's use.

Cleaning

• Provide hand sanitizers with at least 60 percent alcohol for employees and customers close to work stations and customer tables.
• Use touchless payment options as much as possible, if available.
• Implement a restroom use policy to limit the number of customers inside the restroom.
• Ensure that live performers remain at least 10 feet from patrons and staff.
• Consider conducting health checks for all live performers and encourage the use of masks when feasible.
• Disinfect all tables, chairs and any other shared items (menus, condiments, pens) after each use.
• Clean commonly touched surfaces in restrooms (suck as toilet seats, doorknobs, stall handles, sinks, paper towel dispensers, soap dispensers) frequently and in accordance with Centers for Disease Control and Prevention guidelines.
• Conduct frequent disinfecting of heavy transit areas and high-touch surfaces (such as doorknobs, staircases like credit card machines, keypads, and counter areas to which employees and customers have access).
• Implement procedures to increase cleaning and disinfection in the kitchen areas. Avoid all food contact surfaces when using disinfectants. Food contact surfaces must be cleaned and sanitized before use with a sanitizer approved for food contact surfaces. Non-food contact surfaces must be frequently cleaned.
• Maintain cleaning logs that include date, time, and scope of cleaning.
• In the event of a presumptive or actual positive COVID-19 case of a worker, patron, or vendor, the restaurant must be immediately shut down for 24 hours and then must be cleaned and disinfected in accordance with current CDC guidance before re-opening.

Ventilation

• Keep doors and windows open where possible and utilize fans to improve ventilation.
• Inspect and evaluate the heating, ventilation and air conditioning (HVAC) unit to ensure that the system is operating within its design specifications.
• Conduct routine maintenance as recommended by the manufacturer or HVAC professional.
• Increase the volume of outdoor air to the HVAC unit's maximum capacity while the facility is occupied.
• Reduce the volume of recirculated air being returned to the indoor spaces.
• Increase the volume of air being delivered to the indoor spaces to the maximum capacity.
• Select maximum filtration levels for the HVAC unit.
• Run the HVAC unit continuously while the facility is occupied.
• Run the HVAC unit for at least two hours before and two hours after the facility is occupied.
• Consider installing portable air cleaners equipped with a high efficiency particulate air (HEPA) filter to increase the amount of clean air within the facility.
• Review and follow the latest CDC guidance for ventilation requirements.

Employees

• Require employees to wash and/or sanitize their hands when entering the food or beverage establishment.
• Prior to each shift, conduct daily health checks (such as temperature screening and/or symptom checking) of employees safely and respectfully, and in accordance with any applicable privacy laws and regulations.
• Require employees with symptoms of COVID-19 (fever, cough, or shortness of breath) be sent home.
• Require employees to wear a face covering/mask, except where it would inhibit the individual's health, or where doing so would create an unsafe condition in which to operate equipment or execute a task (i.e. cooks that work near open flames). Employers must provide all employees with such face coverings.
• Require all customer-facing employees (such as servers, bus staff) to minimize time spent within 6 feet of customers.
• Require infection control practices, such as regular hand-washing, coughing and sneezing etiquette, and proper tissue usage and disposal.
• Provide employees break time for repeated hand-washing throughout the workday.
• Place tables in break rooms 6 feet apart and encourage outdoor breaks.
• Prohibit the use of small spaces (such as freezers, storage rooms) by more than one person at a time.
• Provide sanitization materials, such as hand sanitizer and sanitizing wipes to staff.

Customers

• Consider conducting health surveillance assessment for customers (such as temperature screening and/or COVID-19 symptom checking). Refuse entry if customer is found with any COVID-19 symptoms.
• Inform customers of COVID-19 safety measures such as social distancing, wearing face coverings when they are away from their table and unable to social distance and hygiene practices must be adhered to while in the food or beverage establishment.
• Customers must wear face coverings at all times, except where doing so would inhibit the individual's health, or where the individual is under two years of age.
• When seated at their table or their individual seat, indoor patrons shall wear face coverings until their food or drinks arrive, and after individuals have finished consuming their food or drinks, they must put their face coverings back on.
• Decline entry to a customer who is not wearing a face covering, unless the customer has a medical reason for not doing so or is a child under two years of age.
• Consider requiring reservations for greater control of customer traffic/volume.
• Recommend customers to provide a phone number if making a reservation to facilitate contact tracing.
• Require customers wait in their cars, outside the establishment or away from the food or beverage establishment while waiting for a table if wait area cannot accommodate social distancing.
• Alert customers via calls/texts to limit touching and discourage the use of shared objects such as pagers/buzzers.
• Food or beverage establishments with table service must require that customers be seated in order to place orders.
• Food or beverage establishments with table service must require that wait staff bring food or beverages to seated customers.
• Customers may consume food or beverages only while seated.