Violation Code: 11-01-5

Legal Reference

3-304.12(C) FC: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (C) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under Sections 4-602.11 and 4-702.11; 3-304.12(D) FC: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (D) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 11 Employee health knowledge; ill/symptomatic employee present Intermediate 2-201.11(B)(2) and 2-201.11(A)(2) FC: (B) The person in charge shall notify the regulatory authority when a food employee is: (2) Diagnosed with an illness due to a pathogen as specified under Subparagraphs (A)(2)(a) - (f) of this section. (A)(2) Has an illness diagnosed by a health practitioner due to: (a) Norovirus, (b) Hepatitis A virus, (c) Shigella spp., (d) Shiga toxin-producing Escherichia coli, or (e) Typhoid fever (caused by Salmonella Typhi) or (f) Salmonella (nontyphoidal);