Violation Code: 11-03-5

Legal Reference

2-201.11(D) FC: (D) The person in charge shall ensure that a food employee who exhibits or reports a symptom or who reports a diagnosed illness or a history of exposure as specified under Subparagraphs (A)(1) - (5) of this section is: (1) Excluded as specified under Paragraphs 2-201.12 (A) - (C), and Subparagraphs (D)(1), (E)(1), (F) (1), (G) or (H)(1) and in compliance with the provisions specified under Paragraphs 2-201.13(A) - (H); or (2) Restricted as specified under Subparagraphs 2-201.12 (D)(2), (E)(2), (F)(2), (H)(2), or Paragraphs 2-201.12 (I) or (J) and in compliance with the provisions specified under Paragraphs 2-201.13(D) - (J). 2-102.11(C)(1)(2)(3)(16) and (17) FC: Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the Hazard Analysis and Critical Control Point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by: (C) Responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include: (1) Describing the relationship between prevention of foodborne disease and personal hygiene of a food employee; (2) Explaining the responsibility of the person in charge for preventing the transmission foodborne disease by a food employee who has a disease or a medical condition that may cause foodborne disease; (3) Describing the symptoms associated with the diseases that are transmissible through food; (16) Explaining the responsibilities, rights, and authorities assigned by this Code to the: (a) Food employee, (b) Conditional employee, (c) Person in charge, (d) Regulatory authority; and (17) Explaining how the person in charge, food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees.