[April 1, 2020]
 
Today, Governor Kate Brown announced a 90-day moratorium on commercial evictions across Oregon. Executive Order 20-13 represents decisive action by Governor Brown to protect Oregon hospitality businesses and assist them in planning out a path to recovery. Our goal in working with all partners is to do whatever we can to assist our state in winning the race to recovery while keeping as many Oregonians employed as possible.
 
Governor Brown’s executive order states “a temporary moratorium on terminations of residential and non­residential rental agreements and evictions on the basis of nonpayment is necessary during this emergency, to protect the public health, safety and welfare of all Oregonians. The moratorium set forth in this Executive Order is temporary, with a limited scope and duration. It addresses the immediate needs identified above, pursuant to my emergency powers, but does not otherwise undermine contractual bargains, interfere with parties' reasonable expectations, or prevent parties from safeguarding or reinstating their rights. The directives of this Executive Order are appropriate, necessary, and reasonable means by which to implement the significant and legitimate public purpose of responding to the declaration of a state of emergency I issued on March 8, 2020.”
 
ORLA continues to advocate for ongoing relief in partnership with federal, state, and local elected leaders. To view ORLA’s relief framework and add your business to the list of supporters click here: Sign On to ORLA's Proposed Relief Efforts.

[March 30, 2020]

In this morning's video address to the industry, I cover the following updates:

• How lodging accommodations that remain open are providing a service to essential workers;
• ORLA's proposed relief efforts for the upcoming special session;
• Virtual Town Halls to accommodate important conversations with members around the state.
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Watch Video Now
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In case you missed it, ORLA created a Hospitality Action & Relief Center to help connect small businesses and their employees with ongoing statewide advocacy priorities and relief outcomes. Be sure to see the list of Relief Available for Employers & Employees we are constantly updating, as well as ORLA's Proposed Relief Efforts.

With the passage of the CARES Act, signed into law March 27, new relief opportunities are now available including: Paycheck Protection Program, Employee Retention Tax Credit, Qualified Improvement Property fix, and SBA Economic Injury Disaster Loan Grants. Read more on our Federal Action Taken page.

[March 26, 2020]

The following update is being provided to the Oregon Restaurant & Lodging Association as a result of ongoing national partnerships taking place between the National Restaurant Association, American Hotel & Lodging Association, and the Asian American Hotel Owners Association. A special thanks to Sean Kennedy, Executive Vice President of Public Affairs at the National Restaurant Association for the following summary on our nation’s Coronavirus Aid, Relief, and Economic Security Act (“CARES Act”):

Last night, congressional leaders finally released the final text of their $2 trillion coronavirus rescue package. The agreement includes a dramatic expansion of unemployment insurance, a rescue fund for state and local governments, immediate cash for hospitals, and a huge pool of grants and loans for small businesses.

Passage in both chambers is all but assured – the only question is one of timing. The Senate is on a path to pass the bill this evening. Timing of a House bill remains murky. A vote Thursday night or Friday morning is likely. President Trump is likely to sign the bill very soon thereafter.

Our formal assessment of the bill is attached. Overall the bill is very strong, with many provisions that specifically reflect our Association’s asks from last week. Here are the highlights of the deal:

SBA Loans
The measure creates a $349 billion program for the SBA to offer unique loans to small businesses (500 or fewer employees). The loan amount is based on 250% of the borrower’s average monthly payroll cost for the preceding year (provisions for seasonal employers are included), up to $10 million. Collateral requirements are waived, and the “credit elsewhere” requirements (which have slowed down the process) have been waived as well. The loan is forgiven if used for payroll costs, mortgage interest, or rent/utilities. 

• An exception was made to the small business requirement for restaurants and hotels. The 500-employee number is based on the number of employees at each physical location. So a restaurant with 600 employees over five restaurant properties would qualify for these loans. This ensures that a number of larger independent restaurants and franchise owners can participate. 

Tax Benefits
The agreement offers restaurant owners relief in the form of Net Operating Loss (NOL) carrybacks, delay of payment of employer payroll taxes, and an Employee Retention Tax Credit.

Qualified Improvement Property
At long last, restaurants can immediately write off costs associated with improving facilities. The QIP fix is complete.

Next Steps

• Webinars from the Association for our membership outlining how to approach these benefits. We will offer briefings from our policy team, updates from our outside counsel, and specific sessions with representatives of key agencies like the SBA.
• A new web portal for online access to briefings, updates, and links to key agencies.
• This legislation will require regulatory action from the Administration. We are working to minimize disruption for our members and get recovery assistance out as quickly as possible.
• Congress is likely to draft subsequent recovery bills. We are working on what industry-specific provisions should be included.

[March 25, 2020] - To Friends of Oregon Hospitality,

The following update was provided by our friends at the American Hotel & Lodging Association (AHLA) and the National Restaurant Association. Democratic Leader Schumer released a letter to his colleagues identifying what was secured in the bill. A summary of Democratic Leader Schumer’s list is below and ORLA will be working closely with our national partners today and tomorrow as the federal package moves through crucial votes and gets finalized.

• 4 months of extended unemployment insurance, instead of 3 months
• $55 billion increase in the Marshall Plan for our Health Care System
• $150 billion for a state, tribal, and local Coronavirus Relief Fund
• $10 billion for SBA emergency grants of up to $10,000 to provide immediate relief for small business operating costs
• $17 billion for SBA to cover 6 months of payments for small businesses with existing SBA loans
• $30 billion in emergency education funding and $25 billion in emergency transit funding
• $30 billion for the Disaster Relief Fund to provide financial assistance to state, local, tribal, and territorial governments, as well as private nonprofits providing critical and essential services
• More than $10 billion for the Indian Health Services and other tribal programs
• Make rent, mortgage, and utility costs eligible for SBA loan forgiveness
• Ban stock buybacks for the term of the government assistance plus 1 year on any company receiving a government loan from the bill. 
• Establish robust worker protections attached to all federal loans for businesses
• Create real-time public reporting of Treasury transactions under the Act, including terms of loans, investments or other assistance to corporations
• Create of Treasury Department Special Inspector General for Pandemic Recovery to provide oversight of Treasury loans and a Pandemic Response Accountability Committee to protect taxpayer dollars
• Add a retention tax credit for employers to encourage businesses to keep workers on payroll during the crisis
• Provide income tax exclusion for individuals who are receiving student loan repayment assistance from their employer
• Save hundreds of thousands of airline industry jobs and prohibit airlines from stock buybacks and CEO bonuses

 
Sincerely,

Jason Brandt
President & CEO
Oregon Restaurant & Lodging Association

[March 23, 2020] - Hello Friends of Oregon Hospitality:

Today, Governor Kate Brown executed Executive Order 20-12 which requires non-essential businesses outlined in the order to close effective 12:01 am on Tuesday, March 24. Here are comments from ORLA regarding the new executive order and what it means for Oregon’s restaurant and lodging operations:

• Many additional businesses have been added to the list of operations being forced to close by order of the Governor. We have heard loud and clear from restaurant operators around the state regarding last week’s executive action being inequitable for dining room operators given the lack of adherence to social distancing guidelines by others throughout the past week. Today’s executive order expands upon the types of businesses viewed by the Governor who will be unable to enforce social distancing protocols to prevent spread of COVID-19.
• Lodging operations remain open with the exception of public and private campgrounds. Hotels, motels, bed and breakfasts, and RV Parks providing shelter for emergency responders, health care specialists, and other workers not banned by today’s Executive Order may remain open in service to these guests. Social distancing protocols must be enacted for all lodging establishments who are choosing to stay open. Failure to comply with the Governor’s Executive Order could result in immediate closure by government officials.
• Local authorities along Oregon’s coast took action over the weekend to prevent lodging establishments from staying open. The Governor’s Executive Order today “occupies the field” regarding business closures in light of its completeness, its designation of authority for additional closures in paragraph 5, and its third to last paragraph. The third to last paragraph explicitly preempts local laws that are “inconsistent with this exercise of the Governor’s emergency powers.” Lodging establishments across Oregon are not on the list of required closures and therefore must adhere to strict social distancing protocols and keep both employees and guests safe as we provide shelter to those working on the frontlines of the COVID-19 crisis. ORLA will work with local authorities along the coast to achieve more clarity on the actions they have taken over the weekend and their view of the Governor’s Executive Order.
• For all in hospitality, now is the time to showcase our commitment to social distancing if you are an operator choosing to stay open. Most have adopted strict social distancing procedures to keep your employees and your guests safe and we highly recommend strict adherence in all instances to the goals established through social distancing. When interacting with guests and employees, all human interaction should “maintain social distancing of at least 6 feet from any person who is not a member of [your] immediate household.”
• ORLA’s work in pursuit of hospitality relief continues in partnership with industry stakeholders at the local, regional, state, and federal levels of government. Our framework for ongoing relief activity includes:
  • Pursuit of an immediate infusion of cash through a federal relief program as well as through a Hospitality Recovery Grant program in the State of Oregon.
  • Streamline Oregon’s Unemployment Insurance system in partnership with the Oregon Employment Department and Oregon Legislators to get hospitality workers and small business owners the help they need now.
  • Ensure all decisions relating to COVID-19 mitigation and containment are made at a statewide level. Consistency in rulemaking and enforcement across the State of Oregon throughout the duration of the declared emergency and beyond is critical.

Sincerely,

Jason Brandt
President & CEO
Oregon Restaurant & Lodging Association

[March 20, 2020] - ORLA continues to take unprecedented steps to engage in every possible way on COVID-19 in support of Oregon Hospitality. In the last 36 hours, significant updates have been added online to ORLA’s website which has been redesigned to hone in on the needs of industry members looking for answers in an ever changing environment.
 
The following steps have been taken in the past 36 hours:

• ORLA’s Frequently Asked Questions sheet is live on the main page of the website. You can view that fluid document here.
• ORLA has launched a Hospitality Action Center to assist with compiled relief proposals desired by industry members. This includes a comprehensive list of relief considerations at the state level for both restaurants and lodging properties as well as separate list at the federal level for lodging members and restaurant members.
  • Restaurants & Lodging: Take Action at the State Level
  • Restaurants: Take Action at the Federal Level
  • Lodging Operators: Take Action at the Federal Level
• ORLA’s presentation in front of the Joint Special Committee on Coronavirus Response has been updated and posted online. You can view the presentation by clicking here.
• We currently have 475 advocates signed up through our Phone2Action system. Already, 336 have opted in for texts. Text ‘ORLA’ to 52886 if you are not currently on the system. 
• Allied Video Productions in Salem, Oregon has made available their studio for ORLA video updates as needed. A huge thanks to our friends at the studio for opening up their place of business to our urgent industry needs. The first video dated March 20 is posted online.
• Media coverage and engagement is non-stop. I will be live on Think Out Loud on OPB with Dave Miller this Monday between Noon and 1pm. For ORLA’s recent press release, click here.
• Developments on advocacy priorities take place almost daily in the current environment. To keep up to date, visit the ‘Happenings’ section through this link.

 
Sincerely,
 
Jason Brandt
President & CEO

[March 18, 2020] - ORLA CEO UPDATE FOR OREGON'S HOSPITALITY INDUSTRY

The ORLA team is working at a feverish pitch to provide the resources and opportunities restaurant and lodging businesses need to stay engaged and make a difference as we weather this monumental storm together. We have a laser-like focus on all things COVID-19 in service to you, our hospitality industry partners. Please see below for high level updates from our recent activities over the past day as we continue moving through an unprecedented workload:
 

• ORLA’s Director of Government Affairs Greg Astley and myself will present to the Joint Special Committee on Coronavirus Response today. Our comprehensive presentation on COVID-19 industry impact and relief needs for employers in Oregon’s restaurant and lodging operations will be made available online immediately following the committee meeting. Look for the full presentation to be posted by 2pm. Many of you fueled this presentation with your ideas and suggestions – thank you for those contributions.
  
  
• The Governor’s Coronavirus Economic Advisory Council met for the first time on March 17. Myself along with other business representatives and state and labor representatives will continue to meet for as long as it takes to free up cash and relief for your operations so you can come back strong after the crisis subsides. The Economic Advisory Council represents ORLA’s direct connection to Governor Kate Brown. There will be many opportunities for us to advocate for the broad needs of our industry as we grapple with the fallout of business closures and lost business in the coming months.
  
  
• ORLA is in regular contact with local governments and urging their coordination and partnership when considering policies that impact lodging establishments around the state.
  
  
• ORLA is publishing a Frequently Asked Questions digital resource that we will update on a fluid basis online. This resource represents our best attempt to consolidate questions in one place from hundreds if not thousands of calls, emails, and texts our professional staff of 17 have been fielding over the past several days. Look for the FAQ document to go live today.
  
  
• Our industry has proven over the years to be resilient and I truly believe that the round-the-clock actions we are taking during this trying time will best position all of your teams for the future.
  
  
• And lastly, I’m asking every interested hotel and restaurant operator to sign up for crucial text message alerts and calls to action. You can make a difference by staying plugged in through your mobile devices. There are constant opportunities for your voice to be heard at the local, state, and federal levels and we’ll need your support on multiple fronts. Text “ORLA” to 52886 – now is the time to show the breadth and power of an industry that has been providing paychecks to over 180,000 employees in Oregon for years.

 
Please stay strong and utilize the skill sets available to you on the ORLA professional staff. Our Government Affairs Team and our Regional Representatives on the ground are here to serve each of you, every day, until we get through this together.
 
Sincerely,
​
Jason Brandt
President & CEO

​[March 16, 2020] - STATEMENT BY ORLA PRESIDENT & CEO JASON BRANDT

Restaurants across Oregon serve as cornerstones of our local economies employing more than 155,000 people. From urban centers to rural towns, thousands of establishments provide us with places to break bread with family, friends, and build community. 

Most of us know the experience of a favorite local restaurant, filled with familiar faces and employees who know us by name. Right now, that restaurant is hurting -- and the workers and families who depend on our patronage are wondering how they will put food on the table. 

Effective midnight tonight (at 12:01 a.m., March 17, 2020), Governor Brown has ordered all dining rooms across Oregon to close over a 4 week period. This decision will have immediate and immeasurable impacts on thousands of Oregon families who depend on Oregon’s restaurant industry for a paycheck. Immediate unemployment insurance relief is crucial with a removal of the one-week waiting period and removal of the search for work requirement. Additional relief needs will also prove crucial for Oregon’s broader hospitality industry and all impacted employees.

The social distancing required to slow the spread of COVID-19 means we need to temporarily change our lives, especially around our favorite gathering spaces as recently announced by Oregon Governor Kate Brown and many health experts from around the world. Oregonians must not forget about the families and workers whose lives depend on restaurants, bars, wineries and brewpubs during this time. They need our support, and that is why our industry is mobilizing to expand take-out and delivery options to serve our customers over the coming weeks. If we can't eat out, now is the time for Oregonians to order in. 

We must stay resolved and committed to the important role of hospitality to our economy, culture and everyday lives. Once these social isolation measures lift, Oregonians all share a collective responsibility to do our part to quickly return to our favorite gathering spots and put paychecks back onto the kitchen tables of hundreds of thousands of Oregon families who may not get one over the coming months.

[March 12, 2020] - ORLA CEO UPDATE FOR OREGON'S HOSPITALITY INDUSTRY
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The Oregon Restaurant & Lodging Association (ORLA) exists to protect, improve, and promote Oregon hospitality. We find ourselves in an incredibly challenging situation as our industry works to mitigate panic around the growing concern of coronavirus (COVID-19) in Oregon and throughout the country.

As of last night, Governor Kate Brown has declared a ban on gatherings of 250 people or more in Oregon over the course of the next 4 weeks. This will undoubtedly have an immeasurable impact on industry employees and business operations. ORLA will continue to keep lines of communication open with the Governor’s office, the Oregon Health Authority, and other key leaders in our state as we work to gather data on the economic impact the coronavirus (COVID-19) threat is having and as we seek relief for impacted hospitality employees and businesses.

The following list summarizes work being conducted at ORLA on your behalf. Please save this email for reference and share as needed.

Coronavirus Resources
All hospitality businesses in Oregon have access to ORLA’s coronavirus resource page at OregonRLA.org/covid19. The following site represents our digital headquarters for all resource links, employer tips, safety guidelines, and decontamination services. This site will be updated regularly as we continue responding to industry needs in partnership with the National Restaurant Association, the American Hotel & Lodging Association, and the Asian American Hotel Owners Association. 

ORLA’s Online Member Portal
Additional work is being put into document development for ORLA members beyond the resource page linked above. A member login and password for this section is required. Primary documents behind ORLA’s member wall in the Resource Library include template examples members can use as a starting point for how to communicate with both employees and customers. If you need access to your ORLA User Name and Password, please reach out directly to Jennifer Starr via email at jstarr@oregonrla.org.

Advocacy on behalf of Oregon Hospitality
Your statewide association is working to make sure key elected officials understand the economic impact of decisions being made as they work in partnership with public health officials to manage the spread of the coronavirus. A term called ‘flattening the curve’ is the ultimate goal of elected leaders and public health officials. The term represents an effort to keep demand for coronavirus health care services at or below the capacity of our state’s health care system. The short term effect will directly correlate to economic loss and as such, we need to collect data now to best represent relief needs of the industry in association with our national partners. Please stay tuned as ORLA develops ongoing survey outreach in an effort to track the magnitude of the impact so we can best represent the needs of your business and your employees.

In addition, we are asking the Governor’s office for consideration against any travel bans in Oregon as well as relief for Oregon hospitality employers and employees. Focus areas for us to date include:

• Process for Accessing SBA’s Coronavirus (COVID-19) Disaster Relief Lending – we are hearing loud and clear that gap loans and relief are of critical importance to Oregon’s independent restaurants and broader industry.
• Authorizing an exemption to Oregon’s Predictive Scheduling law for Oregon hospitality businesses given the inability to predict anything. There is some openness to this across both sides of the aisle and in the Governor’s Office with the Bureau of Labor and Industries (BOLI) also involved.
• Accessing Work Share Oregon for hospitality employees. From their website: When times are tough, Work Share provides Oregon businesses an alternative to layoffs. This newly streamlined program allows employers to leverage unemployment insurance (UI) to subsidize a portion of lost wages for employees whose work time is reduced due to market downturns or other business stressors.

Stay Up To Date with Push Notifications
The situation relating to coronavirus is changing on a daily basis. As a result, we are repurposing our mobile push notifications in the short term for coronavirus updates including actions you can take to assist us at ORLA in representing your interests. Text “ORLA” to 52886 to get signed up as we work to gather economic data on industry impact and keep you apprised of the latest developments. Confidentiality relating to any data shared will be a top priority for us.

I’ll close by saying it continues to be an honor for those of us on ORLA’s professional staff to serve Oregon hospitality. We believe in the importance of integrity and transparency in all that we do and you have our commitment to continue walking alongside each of you as we collectively navigate our current challenges and those that we will face together in the future.

​Sincerely,

Jason Brandt
President & CEO

What’s Legal When It Comes to CBD in Edibles and Alcohol

As new trends and topics in the alcohol industry emerge, the OLCC strives to keep current on these issues. Recently, there has been significant interest throughout the industry in the use and sale of cannabidiol (CBD) items on liquor-licensed premises. The Agriculture Improvement Act of 2018 (also referred to as the 2018 Farm Bill) was partially responsible for generating this interest because a part of the bill removed “hemp” and its derivatives from the definition of “marihuana” in the Controlled Substances Act. Although the 2018 Farm Bill established some regulatory authority for hemp under the U.S. Department of Agriculture (USDA) and the Federal Food and Drug Administration (FDA), this piece of legislation did little to explain or clarify the legal status of CBD and CBD products. Due to this uncertainty, the next few paragraphs will attempt to explain the complexities of this issue and help to answer a few questions about CBD products and OLCC liquor licensees.

What is CBD?
First, it is important to understand what CBD is and where it comes from.  CBD is a non-intoxicating chemical compound (called a cannabinoid) that can be derived from cannabis plants. Because both hemp and marijuana come from the same plant (cannabis) they are both interchangeably referred to as cannabis, but there is an important legal distinction. Whether a cannabis plant is considered hemp or marijuana depends upon the amount of tetrahydrocannabinol (THC) the plant contains. THC is, of course, the cannabinoid responsible for the psychological effects associated with marijuana consumption. For a cannabis plant to be considered hemp, it must contain less than 0.3 percent THC, otherwise the plant is considered marijuana. Because marijuana is still considered to be a Schedule I controlled substance by the federal government, the source of the CBD is important. Even if a finished CBD product contains 0 percent THC, if the CBD was derived from a plant that contained more than 0.3 percent THC and is therefore marijuana, the CBD is considered a marijuana derivative. In Oregon, marijuana and all marijuana derivatives may only be sold by a licensed recreational marijuana retail store or medical marijuana registrant. For OLCC liquor licensees, the source of the CBD is also important because permitting the use or sale of a marijuana item on a liquor-licensed premises is a violation that could result in a license suspension or civil penalty. 
  
Although the CBD must be derived from hemp, not all hemp products contain CBD. Hemp stalks and seeds contain only trace amounts of CBD and have been legally used in food and beverages prior to the passage of the 2018 Farm Bill. The CBD used in many popular products is commonly extracted from the flowers and leaves of the hemp plant.  The remainder of this article refers to CBD derived from hemp.

What Conduct is Prohibited?
Despite the current lack of legal clarity, federal agencies have provided guidance on two types of conduct that are prohibited. First, the FDA, which regulates food products and food safety, has determined that selling or offering to sell a food or beverage item containing CBD in interstate commerce is illegal. For OLCC liquor licensees to comply with federal law, they should not purchase CBD products that were produced in another state. 
 
Second, the Alcohol and Tobacco Tax and Trade Bureau (TTB), which regulates the manufacture and sale of alcoholic beverages, has determined it will not approve any alcoholic beverage formulas that contain CBD.  Because obtaining formula approval is required to produce an alcoholic beverage with a non-traditional ingredient (such as hemp), all alcoholic beverages manufactured with CBD are prohibited.  This means that all OLCC licensees that manufacture alcoholic beverages are prohibited from adding CBD during the production of the beverage or prior to bottling.  To help clarify the agency’s position, the OLCC has proposed a rule change that would make it a violation for any OLCC liquor licensee to manufacture, store, or sell any alcoholic beverage that contains cannabinoids or any substance derived from cannabis, including cannabis terpenes.  If adopted at the December Commission Meeting, the rule would apply to all license types and be effective January 1, 2020. 

What about Non-Alcoholic CBD Products?
The two other common questions received by the OLCC on this issue involve non-alcoholic CBD products. Licensees are particularly interested in mixing non-alcoholic CBD beverages with alcohol in a mixed drink for on-premises consumption and are also interested in selling non-alcoholic CBD products on liquor-licensed premises.  

In Oregon, hemp production is regulated by the Oregon Department of Agriculture (ODA). The ODA has adopted rules that govern products made with hemp, including items intended for human consumption.  Under ODA rules, those food and beverage items made with hemp are required to be tested in the same manner that marijuana food items are tested in Oregon. This means that an OLCC licensed laboratory or equivalent lab must receive samples from each process lot of the hemp items and the lab must test those products to ensure they meet certain standards regarding pesticides, solvents, and potency.  Because people are going to be consuming these products, it is extremely important to make sure that these items have been tested.   

Because the effect of mixing CBD and alcohol is currently unknown, the OLCC recommends that licensees do not mix CBD and alcohol together into mixed drinks for on-premises consumption.  If a licensee chooses to do so, it is done at the licensee’s own risk. If a licensee would like to sell a non-alcoholic CBD item on a liquor-licensed premises, the licensee must obtain a copy of the lab report showing that the product was properly tested according to the ODA’s rules. If any licensee is currently selling any CBD products that have not been properly tested, the licensee should have removed all non-compliant products from their inventory by December 31, 2019.

The OLCC is publishing guidance documents on the OLCC website to help explain what types of activities may occur on a liquor-licensed premises. The guidance is split into five categories: alcohol manufacturing, wholesale and distribution, liquor store sales, sale of alcohol at retail, and testing requirements. The guidance is meant to help provide clarity for a very complex issue.  These documents are scheduled to be available by the end of December and will be updated if rules or policies change. If you have questions, please visit the OLCC website at Oregon.gov/OLCC or contact the OLCC. | Jamie Dickinson, Oregon Liquor Control Commission

This article originally published in the Oregon Restaurant & Lodging Association Magazine - Winter 2020

Pacific Power has announced a new policy of proactively shutting down power if conditions warrant it, in an effort to prevent wildfires. "Public Safety Power Shutoffs may occur with little warning and last for several days. It is currently unknown when these outages may occur; our only indication from Pacific Power is that they will occur during instances of significant wildfire danger (hot, dry, and windy days)," as stated by Hood River County Health Department in a memo to all Licensed Facilities in Hood River County.

The areas affected include Josephine County in southern Oregon (Roseburg, Medford, Grants Pass) and Hood River.  

In Hood River County, health officials announced that food establishments may not operate during prolonged power outages. Within 4 hours of losing power, all food establishments shall cease operating and serving food to the public. Even if a food establishment has a generator, without formal written approval from the County Health office (in advance), no food establishment may operate during a prolonged power outage. Actions may be taken to protect inventories; however, any food exposed to temperature abuse shall be discarded.

Pacific Power has stated:

1. They will alert account holders 3-7 days out when possible
2. They will alert account holders 48 hours in advance, then 24 hours, then 2 hours and then one hour in advance whenever possible
3. Conditions will have to be sustained and will include:

• The presence of dry vegetation and other potential wildfire fuel
• High winds
• Low humidity
• Real time observation from on-the-ground experts
• They will use email, phone and text to alert account holders

If you have questions, please contact Hood River County Health Department directly:

• Ian Stromquist, REHS: 541-387-7130; ian.stromquist@co.hood-river.or.us
• Mike Matthews, REHS: 541-387-7129; mike.matthews@co.hood-river.or.us
• Yolanda Mora: 541-387-6885; yolanda.mora@co.hood-river.or.us

For more information, download the memo from Hood River County Health Department.

Oregon’s lodging tax investments could be drastically reduced if Senate Bill 595 passes.

If successful, SB 595 would eradicate the critical lodging tax reforms of 2003 by taking 30% of our industry’s 70% of any new or increased lodging tax implemented since July 2, 2003, and allowing local governments to redirect those funds for “affordable workforce housing” projects. The result would allow only 40% of new or increased local lodging taxes to be protected for tourism promotion and tourism-related facilities.

ORLA was at the table in November supporting Measure 102, giving communities across Oregon greater flexibility to create the workforce housing they need. ORLA continues to be willing and ready to engage in productive conversations about alternative solutions that can benefit communities and foster economic development without targeting one industry.

The Senate Committee on Housing held a public hearing for SB 595 on February 18. We need lodging industry members to take action now!

Email members of the Senate Committee on Housing and tell them how important the 70% protections are to growing Oregon’s tourism economy. Urge them to consider alternatives to workforce housing initiatives. 

• Senator Shemia Fagan, Chair: sen.shemiafagan@oregonlegislature.gov
• Senator Dallas Heard, Vice-Chair: sen.dallasheard@oregonlegislature.gov
• Senator Jeff Golden, Member: sen.jeffgolden@oregonlegislature.gov
• Senator Tim Knopp, Member: sen.timknopp@oregonlegislature.gov
• Senator Laurie Monnes Anderson, Member: sen.lauriemonnesanderson@oregonlegislature.gov

Read more about the bills ORLA is engaged and/or tracking this session at OregonRLA.org/billtracking.

If you have any questions on this bill, please reach out to me via email at JBrandt@OregonRLA.org or call me directly at 503.302.5060.

Restaurants Who Sell Elouan Wine Should Consider Risks

The OLCC has determined wine producer Copper Cane of California to be misrepresenting Oregon wine geographic designations on its Elouan packaging and sales material, recommending revocation of their Certificate to ship wine into Oregon for resale. Widespread news reports now give restaurateurs knowledge of these misrepresentations and thus liability under the Unlawful Trade Practices Act. The wines are made in California and are not legally eligible to state or infer Oregon American Viticultural Areas on their labels, packaging or advertising material. You may want to consider this risk in selling this product in your restaurants.

• Download OLCC's Notice of Proposed Certificate Revocation
  

News:
Oregon Legislature to consider laws protecting wine industry (1.14.19 - Capital Press)
Copper Cane Controversy (11.1.18 - Oregon Wine Press)

Update 2.13.19 - The Centers for Disease Control (CDC) has officially declared the U.S. outbreak to be over; the FDA continues to recommend to suppliers and distributors that romaine lettuce be labeled with a harvest location and a harvest date, or labeled as being hydroponically or greenhouse-grown. ​

December 17, 2018 - The FDA, along with CDC, state and local agencies, is investigating a multi-state outbreak of E. coli O157:H7 illnesses linked to romaine lettuce grown in California. Restaurants and retailers should not serve or sell romaine from Monterey, San Benito, and Santa Barbara counties in California. Romaine from outside those regions need not be avoided. 

On December 13, 2018, Adam Bros. Farming, Inc., in Santa Barbara County, recalled products that may have come into contact with water from the water reservoir where the outbreak strain was found. The firm recalled red leaf lettuce, green leaf lettuce and cauliflower harvested on November 27 through 30, 2018. According to the firm, cauliflower was distributed to wholesalers in the U.S.

The Adam Bros. recall has prompted a sub-recall by Spokane Produce Inc. of Spokane, WA. The firm recalled sandwiches and other products under the Northwest Cuisine Creations and Fresh & Local Sandwiches & Green Leaf Filets.
​

• Full U.S. Food and Drug Administration (FDA) Posting
• Full Centers for Disease Control (CDC) Posting

The CDC has posted additional guidance regarding the romaine lettuce recall:
​ 

• Based on discussions with producers and distributors, romaine lettuce entering the market will now be labeled with a harvest location and a harvest date or labeled as being hydroponically- or greenhouse-grown. If it does not have this information, you should not eat or use it.
• If romaine lettuce does have this labeling information, we advise avoiding any product from the Central Coast growing regions of northern and central California. Romaine lettuce from outside those regions need not be avoided.
• Romaine lettuce that was harvested outside of the Central Coast growing regions of northern and central California does not appear to be related to the current outbreak. Hydroponically- and greenhouse-grown romaine also does not appear to be related to the current outbreak. There is no recommendation for consumers or retailers to avoid using romaine harvested from these sources.

National Restaurant Association guidance: 5 Tips to Follow When a Recall Happens.  ​