OPERATING REGULATIONS OF KLÁŠTER ŽELIV HOTEL

 The operating regulations are prepared in accordance with Act No. 258/2000 Coll., on the protection of public health and amending certain related laws, as amended, Decree No. 6/2003 Coll., which sets hygienic limits for chemical, physical, and biological indicators for indoor environments of certain buildings, Decree No. 252/2004 Coll., which sets hygienic requirements for drinking and hot water and the frequency and scope of drinking water control, as amended. 

 I. BASIC INFORMATION 

- Klášter Želiv Hotel 

- Želiv 1, 394 44 Želiv 

- Responsible person: Martina Hošková 

- +420 731 598 985 

- manager@zeliv.eu 

Operator

 - Klášter Želiv s.r.o. 

- Želiv 122, 394 44 Želiv 

- +420 606 072 515 

- IČO: 03502481, VAT ID: CZ03502481 

- Registered at the Regional Court in České Budějovice under file number C 23000 

 - Represented by director PaedDr., Mgr. David Peter Palušák Familiarization of employees and other persons with the operating regulations, ensuring compliance monitoring. The hotel manager Hošková Martina continuously acquaints employees with new provisions of this operating regulation and monitors its compliance. 

 II. CONDITIONS OF ACTIVITY KLÁŠTER ŽELIV HOTEL is located in a Baroque building of the former Premonstratensian monastery of Želiv, situated in a peaceful environment at the confluence of the Trnava and Želivka rivers, 10 km from the D1 highway – exit 90 (Humpolec). The atmosphere of the monastic spaces, established over 870 years ago, remains unique even after extensive reconstruction of the hotel. Thanks to artistic decoration and replicas of historical furniture, you will experience a unique stay in the heart of Vysočina. 

KLÁŠTER ŽELIV HOTEL is suitable for both overnight stays during your business trip across Vysočina and for family, corporate, or tourist stays with the possibility of trips to nearby sights in Želiv, Pelhřimov, or Humpolec. 

 Operating hours Operating hours are year-round. 

Reception is open daily: 

8:00 AM – 8:00 PM, outside of these hours by prior telephone arrangement and depending on hotel occupancy. 

The restaurant is open for hotel guests: 

 Breakfast: 8:00 AM – 10:00 AM 

Lunch: 11:00 AM – 2:00 PM 

Dinner: 5:30 PM – 8:00 PM 

Type of accommodation The hotel offers accommodation in three types of rooms: 

 - de luxe

- superior 

- economy– rooms with shared sanitary facilities. 

 Rooms of various types are available: 

single – quadruple rooms. 

Own accommodation is supplemented by the possibility of renting halls for conferences, weddings, banquets, and other social events. 

 It is temporary accommodation not exceeding the usual duration of stay, i.e., a maximum of one month. Rooms and spaces of the accommodation facility.

 The total capacity of the hotel is 28 rooms, 71 beds with the possibility of three extra beds. 

1st FLOOR: - Reception and its facilities - Wellness, massage room - Cleaning room - Laundry room - WC, showers - 5 economy rooms – windows face north - 1 superior room – windows face north 

2nd FLOOR: - Cleaning room, staff WC, offices - 3 conference halls – windows face north - 2 de luxe rooms – room 121 has windows facing south, room 122 has windows facing north - 16 superior rooms – 8 rooms with windows facing north, 5 rooms facing south, 3 rooms facing east - 4 economy rooms – windows face south 

 Parking 

Vehicle parking is available directly on the resort premises. 

Environmental parameters 19 rooms have hygienic accessories with running hot and cold water. Ventilation in accessory spaces is ensured by fans (according to layout) and air conditioning (filter replacements are carried out as needed, approximately once a year). Rooms have direct lighting, the possibility of direct ventilation, artificial ceiling lighting, and bedside lighting. Central heating, TV. 9 rooms have hygienic accessories with running hot and cold water on the corridor of the hotel, always on the respective floor. Ventilation in accessory spaces is ensured by fans (according to layout) and air conditioning (filter replacements are carried out as needed, approximately once a year). Rooms have direct lighting, the possibility of direct ventilation, artificial ceiling lighting, and bedside lighting. Central heating. 

Water supply Drinking water is supplied by VODAK Humpolec, s.r.o., Pražská 544, Humpolec, 39601, IČO: 49050541, VAT ID: CZ49050541. In case of failure, call maintenance. Wastewater disposal The sewer is connected to the public sewer system of the municipality, which is connected to the wastewater treatment plant in Želiv. Sewer failure should be reported to maintenance. Heating equipment Heating and hot water are provided by electrically heated boilers and an additional boiler connected to central heating. Wall surface treatment In the hotel premises, there is a combination of wall surface treatments – painting, wallpaper, tiling – cladding. Type of floor covering The hotel premises feature a combination of floor coverings – linoleum, tiles, carpet, parquet. Furniture equipment The hotel is furnished with wooden furniture (washable, disinfectable). Electric power Electricity is supplied from the E – ON energy network. Fire protection The placement of fire extinguishers and hydrants is marked on the evacuation plan of the building, and escape routes are also marked on the evacuation plan. These routes are clearly marked with arrows. Evacuation plans are located in each room and on the hotel corridors. 

 III. PRINCIPLES OF PREVENTION OF INFECTIOUS AND OTHER DISEASES INCLUDING DISINFECTION CONDITIONS 

General principles of operating the facility providing accommodation services 

• SAFETY AND FIRE PROTECTION AND THE USE OF PERSONAL PROTECTIVE EQUIPMENT Regular safety and fire training for employees and managers according to Act No. 309/2006 Coll. and Act No. 133/1985 Coll. 

• Employee social facilities (changing rooms, showers, WC, dayroom) Available in the building 

• Personal hygiene principles for employees: Appropriate work clothing, footwear, maintaining personal hygiene 

• Responsible staff – the director and hotel manager Basic principles of preventing infectious and other diseases 

• When providing accommodation services, measures must be taken continuously and diligently to prevent the occurrence and spread of infectious and other diseases 

• If work clothing is used, work clothing and civilian clothing must be stored separately 

• Employees' work clothing must be kept clean, and if necessary, clothing must be changed immediately 

• Personal protective equipment used must correspond to the performed work activity, be clean, and safe for health 

• It is recommended to secure a first aid kit: 

• Standard requirements for first aid kit equipment - Ophthalmic - Over-the-counter analgesic - Virucidal skin disinfectant - Local hemostatic (e.g., Gelaspon, Traumacel) - Hydrofilic gauze 6.5x7.5 cm sterile - Roll bandage 2.5 cm x 2 m - Quick bandage 8 cm x 1 cm - Hydrofilic sterile bandage 8 cm x 5 cm - Rubber tourniquet - Triangular bandage - Scissors - Resuscitation mask for mouth-to-mouth breathing - Latex protective gloves 

• After performing "dirty" work, e.g., handling used laundry or waste, thorough hand washing and disinfection are necessary 

• Unauthorized persons and animals must be prevented from entering the facility's premises 

• Cleaning agents must be kept clean • Guests should be informed about the occurrence of febrile or diarrheal diseases, see. Accommodation rules, which are located at the reception. In case of a mass occurrence of diarrheal or febrile diseases (3 or more cases), the management of the accommodation facility will notify the resort's hygienic service, which will carry out or direct measures to prevent such disease. IV. HANDLING OF LAUNDRY Principles and handling of laundry 

• Clean laundry – bed linen is changed after each guest or every fourth day, towels and bathrobes once every two days, daily upon request or after contamination. 

• Dirty laundry – is collected in the used laundry storage, located on the 1st floor. The storage is ventilated by an air fan. • Laundry is contracted – supplier: Prádelna Kyselý, a.s., Vlasákova 333, Vlašim 258 01. The laundry provides twice weekly pickup and delivery of dirty and clean laundry as needed. • The clean laundry storage is a ventilated room on the 1st floor, where laundry is stored in wooden shelves. 

• Employees' work clothes are stored in a separate changing room and are kept separate from civilian clothes, maintained clean continuously. 

 V. ENVIRONMENTAL CLEANLINESS OF THE ACCOMMODATION FACILITY Cleaning of the environment – accommodation area 

• Daily routine cleaning - performed continuously as needed during each work shift. All spaces and equipment are handed over clean. It is especially important to adhere to the correct dosing of active substances into water. Lower concentrations are ineffective, higher concentrations do not increase effectiveness and can leave smudges on cleaned floors, leading to significant economic losses. Modern cleaning agents have reduced foaming and do not foam even at high concentrations. Foaming agents are used only in necessary cases. The floor surface is mopped, and the mop is wrung out into a second bucket. The process is then repeated. Floor mopping with automatic floor cleaning machines, which are rinsed with clean water and cleaned after each use. 

• Weekly cleaning - performed at least once a week on the day specified by the operating regulation, colored cleaning tools are used for different areas. The floor is mopped, and the used mop is wrung out into a second bucket to prevent water mixing. The process is then repeated. Floor mopping with automatic floor cleaning machines, which are rinsed with clean water and cleaned after each use. 

• Sanitization - performed at least once a month on the day specified by the operating regulation. To prevent bacterial resistance to cleaning and disinfecting agents, it is necessary to alternate agents with different active substances over time, which is achieved by using different types of chemical agents for various cleaning and sanitizing stages. 

• General cleaning - performed as part of the hotel's annual plan, during which all items and surfaces within the hotel facilities and equipment are cleaned and disinfected. Cleaning procedure All cleaning work is carried out according to the hotel's cleaning schedule. 

• Floor coverings Two-bucket system with mop and wringer. Fresh effective solution is placed in one bucket, and the wringer is attached to the other. After soaking the mop in the fresh solution, the area is mopped, and the mop is wrung out into the second bucket. The process is then repeated. 

 • Trash bins and waste containers: Use trash bags!!! Handle municipal waste with bags changed at each filling, at least once per shift. 

• Washable wall surfaces, furniture surfaces, and door handles: Cleaning is performed daily according to the occupancy of individual hotel rooms. Depending on whether it is occupied or after guests check out, cleaning agents specified in the sanitation plans of individual facilities are used. 

• Plumbing fixtures in rooms Waste is cleaned from outside and inside, drains are cleaned monthly. After cleaning, parts of the equipment coming into direct contact are rinsed thoroughly with clean water! Heavy dirt is removed mechanically beforehand, then treated with concentrate and left to act for 30 minutes. Then rinsed with clean water. Sinks and daily-use items are washed daily, including laundry and cleaning tools such as cloths, buckets, etc. 

• Light sources Lights are cleaned and sanitized once a month, with thorough cleaning during the annual cleaning. 

 • Radiators Radiators and air conditioners are cleaned and sanitized once a month; thorough cleaning is part of the annual cleaning. 

 • Refrigerator The entire refrigerator is wiped from outside and inside, sanitized, with only the exterior of the refrigerator being sanitized during each departure of hotel guests. Cleaning and sanitizing are performed according to occupancy. 

 • Waste removal interval from internal spaces into collection containers (bins) – daily 

• Description of waste separation system – sorted waste 

• Waste collection interval – once a week 

• Method of waste disposal – Sompo a.s., Svatovítské náměstí 126, Pelhřimov, 396 01, IČO: 25172263, VAT ID: CZ 25172263 

• Responsible staff: hotel maintenance staff Basic principles of mechanical cleaning and chemical disinfection 

 • Mechanical cleaning involves procedures that remove dirt and reduce the number of microorganisms 

• Cleaning agents, possibly with disinfectant effects, are applied either manually or using washing and cleaning machines 

• All cleaning tools and devices are maintained in cleanliness 

• Cleaning tools are disinfected and dried in the cleaning closet after use 

• Cleaning tools should be distinguished (e.g., by color) according to their purpose (rooms, sanitary facilities and WCs, surfaces, floors, etc.) 

• Disinfection refers to a set of measures to eliminate microorganisms using physical, chemical, or combined methods aimed at interrupting the infection route from the source to a susceptible person 

• Act No. 120/2002 Coll., on the conditions for placing biocidal preparations and active substances on the market and amending certain related laws 

• When choosing a disinfection procedure, knowledge of infection routes and mechanisms, as well as the influence of external factors and microorganism resistance, is taken into account 

• When using chemical preparations, procedures follow the manufacturer's instructions (dilution instructions, contact time, use of personal protective equipment) - Disinfectant solutions are prepared by adding a measured (weighed) disinfectant to a specified amount of water (estimating the amount is not permissible – nor increasing the concentration to shorten exposure time). Prepared immediately before use. - Disinfection is performed by washing, wiping, immersing, spraying, foam, or aerosol. - Items and surfaces contaminated with biological material are decontaminated with a virucidal agent, followed by mechanical cleaning. - When using disinfectants with cleaning properties, cleaning and disinfection stages can be combined. - To prevent the development of microbial resistance to long-term use of a disinfectant, disinfectants with different active ingredients are alternated (recommended interval: 1 month). 

 • Disinfection against insect infestation is performed by a professional company as needed – Zdeněk Duda – DDD Servis Pelhřimov, Starý Pelhřimov 67, 393 01, Pelhřimov, IČO:10296182, VAT ID:530703161 

 • Rodent control is performed at least once a year, otherwise as needed by a professional company Zdeněk Duda – DDD servis Pelhřimov VI. ADDITIONAL INFORMATION Object protection Access to the hotel is permitted to hotel employees, hotel guests; other visitors may use sales outlets. Tasks arising from object protection are secured by the hotel director, or in their absence, their deputy. (In the absence of managerial staff, every employee is obliged to take necessary measures if the situation requires, for the protection of the object and fire safety. The measures taken must be immediately reported to the hotel director). The site manager performs tasks related to object protection, in addition to the responsibilities of the position. The hotel director is responsible for fulfilling these tasks. 

• The company director ensures: - Technical equipment of the hotel, energy, water management, maintenance 

• The hotel manager ensures: 

- Hotel operation, in the absence of the manager, their deputy. 

- Ensures the documentation and updates of this documentation. 

• The maintenance manager ensures: 

- Entry and access to the premises during operational and non-operational hours 

 • The receptionist ensures 

- Distribution and storage of keys, locking of workplaces Individual workplaces are locked after the end of the work shift by employees, and keys are handed over at the hotel reception. Spare keys are stored at the reception. Keys are stored in the reception facilities under lock, without direct access for unauthorized persons. The master key is in the secretary's office. A locked room outside the hotel building is used for storing bicycles, skis, and other sports equipment. The operator is not responsible for the stored sports equipment in this room. Keys to this room are available at the reception. 

Rooms are equipped with smoke detectors connected to the central fire alarm system. 

 Emergency International emergency line: 112 

Police: in case of necessity call: 158 

Injury: in case of necessity call: 155 

Fire: small fire extinguished by employees using hydrants and manual fire extinguishers. In case of larger scope, immediately call the fire brigade: 150 

Electric power: 

In case of power failure, contact the company director. 

Issued by the managers of Klášter Želiv s.r.o. 

 Th. Lic. Tadeáš Róbert Spišák PaeDr.

Mgr. David Peter Palušák 

 June 1, 2024

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