Question: How should restaurants disinfect during the pandemic?

Answer passage (source: WHO):
page_title: Q&A: Considerations for the cleaning and disinfection of environmental surfaces in the context of COVID-19 in non-health care settings
section_headers: What areas should be prioritized for disinfection in non-health care settings?
section_content: Disinfection practices are important to reduce the potential for COVID-19
virus contamination in non-healthcare settings, such as in the home, office,
schools, gyms, publicly accessible buildings, faith-based community centres,
markets, transportation and business settings or restaurants. High-touch
surfaces in these non-health care settings should be identified for priority
disinfection such as door and window handles, kitchen and food preparation
areas, counter tops, bathroom surfaces, toilets and taps, touchscreen personal
devices, personal computer keyboards, and work surfaces.

Reviewer feedback on this answer:
Needs to actually answer the question and focus on what is relevant. This is just general precautions; nothing food service centric.
this response doe snot answer the question. the person wants to know how to disinfect restaurants during the pandemic and this response simply states that restaurants should be disinfected. But it doesnt tell them HOW to do so.

Reviewer ratings:
Bad
Could be Improved

Answer passage (source: WHO):
page_title: Q&A: Considerations for the cleaning and disinfection of environmental surfaces in the context of COVID-19 in non-health care settings
section_headers: What protection measures should people take when using disinfectants?
section_content: It is important to reduce your risk when using disinfectants:

The disinfectant and its concentration should be carefully selected to avoid damaging surfaces and to avoid or minimize toxic effects on household members (or users of public spaces).
Avoid combining disinfectants, such as bleach and ammonia, since mixtures can cause respiratory irritation and release potentially fatal gases.
Keep children, pets and other people away during the application of the product until it is dry and there is no odour. 
Open windows and use fans to ventilate. Step away from odours if they become too strong. Disinfectant solutions should always be prepared in well-ventilated areas.
Wash your hands after using any disinfectant, including surface wipes. 
Keep lids tightly closed when not in use. Spills and accidents are more likely to happen when containers are open. 
Do not allow children to use disinfectant wipes. Keep cleaning fluids and disinfectants out of the reach of children and pets. 
Throw away disposable items like gloves and masks if they are used during cleaning. Do not clean and re-use.
Do not use disinfectant wipes to clean hands or as baby wipes.
The minimum recommended personal protective equipment when disinfecting in non-health care settings is rubber gloves, waterproof aprons and closed shoes. Eye protection and medical masks may also be needed to protect against chemicals in use or if there is a risk of splashing.

Note: Where cleaning and disinfection are not possible on a regular basis
due to resource limitations, frequent hand washing and avoiding touching the
face should be the primary prevention approaches to reduce any potential
transmission associated with surface contamination.

Reviewer feedback on this answer:
Nothing to do with food service. Not relevant to the question but could be useful as adjunct information.
this does not answer the question of how restaurants should be disinfected. This instead tells them about how to safely use disinfectants. it does not say how to clean restaurants specifically, how often, etc.

Reviewer ratings:
Bad
Bad

Answer passage (source: WHO):
page_title: Questions relating to food businesses
section_headers: How should food premises be cleaned/disinfected during this pandemic?
section_content: The general guidelines outlined in the General Principles of Food
Hygiene
for food processing and manufacture premises should be followed. If a
suspected or confirmed case of COVID-19 is identified in a food premises then
there is a requirement to completely clean the area with a neutral detergent,
followed by decontamination of surfaces using a disinfectant effective against
viruses. All surfaces that the infected employee has come into contact with
must be cleaned, including all surfaces and objects which are visibly
contaminated with body fluids/respiratory secretions, and all potentially
contaminated high-contact areas such as toilets, door handles, telephones.
Alcohol based sanitizers/surface disinfectants should be used for cleaning
purposes. In general, alcohol-based disinfectants (ethanol, propan-2-ol,
propan-1-ol) have been shown to significantly reduce infectivity of enveloped
viruses like SARS-CoV-2, in concentrations of 70-80% with one-minute exposure
time. Chlorine-based disinfectants (sodium hypochlorite) are effective for
surface decontamination, as are disinfectants with active ingredients based on
quaternary ammonium compounds (QUATS).
All staff should wash their hands thoroughly for 20 seconds after any contact
with someone who is unwell with symptoms consistent with coronavirus
infection. Staff engaged in environmental cleaning should wear PPE when
performing cleaning activities, such as overalls or uniform, single-use
plastic aprons, gloves and a face mask. Protective clothing (e.g. uniforms,
overalls, etc.) should be frequently washed at 60°C or above.

Reviewer feedback on this answer:
Good solid response. Answers the question in detail. Only thing I would add would be links for more info and possibly local regulations.
this response states exactly where they are quoting their information from, and it seems like a reputable source. this response answers the question in a LOT of detail and with many examples

Reviewer ratings:
Excellent
Excellent