Governor Holcomb issues a Stay-At-Home Order

On Monday March 23rd, Governor Eric J. Holcomb delivered a statewide address to order that Hoosiers remain in their homes except when they are at work or for permitted activities, such as taking care of others, obtaining necessary supplies, and for health and safety.

When does the order take effect?

The Stay-At-Home Order takes effect Tuesday, March 24 at 11:59 p.m. ET.

When does the order end?

The order ends on Monday, April 6, at 11:59 p.m. ET, but could be extended if the outbreak warrants it.

Where does the order apply?

The Stay-At-Home Order applies to the entire state of Indiana. Unless you work for an essential business or are doing an essential activity, you must stay home.

Is this mandatory or a recommendation?

This order is mandatory. For the safety of all Hoosiers, people must stay home and prevent the spread of COVID-19.

What is an essential business?

Essential businesses and services include but are not limited to grocery stores, pharmacies, gas stations, police stations, fire stations, hospitals, doctor’s offices, health care facilities, garbage pickup, public transit, and public service hotlines such as SNAP and HIP 2.0.  

A list can be found in the Governor’s executive order at

What is an essential activity?

Essential activities include but are not limited to activities for health and safety, necessary supplies and services, outdoor activity, certain types of essential work, and to take care of others.

A list can be found in the Governor’s executive order at


What you need to know about COVID-19 - CDC INFORMATION 

317-233-7125 or 317-233-1325 After Hours




The following guidelines should be used for food establishments that are cooking food products in an outdoor setting adjacent to an approved food establishment, and then serving the food either inside or outside the facility.

Outdoor Grilling


The following guidelines adequately meet the conditions of the State Food Service Sanitation Requirements, 410 IAC 7-24

  • Food preparation shall take place inside an approved and permitted food service establishment on the same site as the grill
  • Grills shall be secured when not in use
  • Grills shall be reasonably vector proof
  • Grease and food droppings shall be collected and properly disposed
  • Proper lighting shall be present if grill is used at night
  • Approved hand washing facilities shall be convenient, easily accessible, and within 25 feet of the outdoor grill
  • Food shall be transported to and from the grill in a covered container
  • Grill shall be placed on a pad or other impervious surface, such as concrete or asphalt
  • A thermometer shall be available adjacent to the outdoor grill for proper temperature maintenance during food cooking and storage
  • Grill areas shall be maintained in a neat and sanitary manner
  • Food shall not be served from immediate grill area, but from food prep area inside establishment
  • Grill design shall be approved by NSF or local health department. See grill design guidelines below

Grill Design Guidelines

Grills should have the following:

  • Removable racks / shelves
  • Do not use 55 gallon drums
  • Securable
  • Easily cleanable
  • Have effective heat source
  • Can effectively maintain proper temperatures
  • Grill shall reach safe cooking temperatures within one (1) hour
  • Grill shall have adequate ventilation to remove smoke and fumes safely
  • Minimal risk of outdoor fire

Additional Information

Photo Attribution: By Carlos Lopez from hermosillo, Mexico - gamenight, CC BY 2.0,



Promoting a Safe and Healthy Community for the People of Clark County Indiana