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50th St. Caboose & Copper Caboose

Caboose COVID-19 Protocol for Employee and Guest Safety

Employee temperature checks: Upon arriving to work, all employee temperatures will be taken by the host on duty. If their temperature is above 100.4 degrees, they will not be allowed to work.

Guest safety measures: We ask our guests to practice 6 ft social distancing and healthy safety measures such as coughing etiquette, proper hand hygiene, and general cleanliness. Additionally, only parties of 10 or fewer guests will be allowed to dine together.

Employee face coverings: All employees are required to wear a face covering or mask while working in the front or back-of-the-house.

Busser-maintained high-contact sanitizing checklist: All high-contact surfaces will be sanitized every 30 minutes by a busser, and upon completion, a manager’s signature will be obtained on the checklist to ensure consistency. These surfaces include - but are not limited to – the front door handles and ATM, sports bar and party room door handles, all restroom door handles, restroom faucets, restroom stalls and restroom stall handles, as well as all pool tables and pool sticks, the jukebox, and all touch-to-play tablets and phones.

Game room sanitizing checklist: The game room has been divided into 3 zones, each of which will be sanitized every 30 minutes. Each zone contains games, tables, and stools, and upon completion of the sanitizing duty, the game room attendant will obtain a manager’s signature on the checklist to ensure consistency.

Caboose bare hand policy: All employees must wash their hands vigorously with warm, soapy water for 20 seconds, and, after rinsing, the step is repeated for a second time. Upon finishing the second rinse, all employees must dry their hands with a single use paper towel, and also will be sure to use the paper towel to turn the faucet off. Finally, use of hand sanitizer as a third and final layer of protection will ensure maximum protection.

Utensil wash: All knives, scoops, ladles, and tongs will be stored in 165-degree water. Our protein products will be handled only with the appropriately colored tongs (black for cooked product, red for raw meats, green for raw fish products, and yellow for raw chicken). Every 3 hours all utensils, tongs, spoons, scoops, ladles, and knives will be washed in our dish machine.

Product temperature checks: We complete a product temperature check in the kitchen, walk-ins, wait station and the bars at 11am, 3pm and 7pm.

Guest count for 50% occupancy: All guests must pass through the front door, as all additional front entry points have been closed off to maintain an accurate headcount. Upon entry, the guests are counted by the door keeper and offered hand sanitizer as the door is opened for them to keep points of contact to a minimum.

Choo Choo!