Link to Owner Dr. Robert B. Pamplin Jr.



Two workers contracted the disease in May after the restaurant reopened and are isolating at home.

PMG FILE PHOTO  - Two Holy Taco employees who contracted COVID-19 in May have recovered and are isolating at home, according to one of the restaurant owners.

Holy Taco owner Clayton Lee is staying positive. And he's hopeful that the safety measures in place at the downtown Lake Oswego restaurant will prevent further people from contracting COVID-19.

Two Holy Taco employees who are part of the same family tested positive for COVID-19 shortly after the restaurant reopened mid-May.

Both have recovered and are isolating at home, according to Lee.

"It was really scary and concerning at the time but it made us really confident in what the government has mandated as safety procedures," Lee said. "No one else has gotten it so it shows the distancing and the masks and the disinfection and everything is extremely effective. It's a positive turn because you expect to get cases eventually, so we feel like we're ready for it now."

Holy Taco was closed for more than eight weeks after the outbreak started to spread locally.

"We decided to close down in March because of how concerned we are, or were, about this whole outbreak and how little knowledge there was about what's going to happen," Lee said. "It felt very extreme."

Holy Taco didn't provide any service during the closure and reopened around the time Clackamas County entered Phase 1 May 23 and the government came out with guidelines for how restaurants could function during the pandemic.

Lee said he felt safe to reopen the restaurant.

But within the first week, two members of the kitchen staff tested positive.

Lee said the restaurant then reduced hours to allow for all willing staff members to get tested, and the entire restaurant was disinfected — though Lee said disinfecting procedures happen multiple times a day.

No one else has tested positive.

Lee said the restaurant follows all of the government's safety and disinfecting protocols, and requires employees to wear masks. The restaurant also administers temperature checks and has a list of verbal questions to access employees' well being.

Lee said he is confident the safety and cleaning measures will prevent further spread of the illness.

"I hope to give the public and these people that are reading the article some sort of sense of confidence, like the feeling that we have too, that the safety protocols that we have actually work," Lee said. "(When) someone gets the virus it actually doesn't spread when you're wearing masks and you're disinfecting and you're keeping yourself a certain distance apart from your co-workers."

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