Violation Code: 11-17-5

Legal Reference

2-201.13 (H) FC: The person in charge shall adhere to the following conditions when removing, adjusting, or retaining the exclusion or restriction of a food employee: (H) Reinstate a food employee who was excluded or restricted as specified under Subparagraphs 2- 201.12(H)(1) or (2) if the food employee provides to the person in charge written medical documentation from a health practitioner stating that the food employee meets one of the following conditions: (1) Has received antibiotic therapy for Streptococcus pyogenes infection for more than 24 hours; (2) Has at least one negative throat specimen culture for Streptococcus pyogenes infection; or (3) Is otherwise determined by a health practitioner to be free of a Streptococcus pyogenes infection. 2-201.12(A)-(H) FC: The person in charge shall exclude or restrict a food employee from a food establishment in accordance with the following: (A) Except when the symptom is from a noninfectious condition, exclude a food employee if the food employee is: (1) Symptomatic with vomiting or diarrhea; or (2) Symptomatic with vomiting or diarrhea and diagnosed with an infection from Norovirus, Shigella spp., Salmonella (nontyphoidal) or Shiga toxin-producing E. coli. (B) Exclude a food employee who is: (1) Jaundiced and the onset of jaundice occurred within the last 7 calendar days, unless the food employee provides to the person in charge written medical documentation from a health practitioner specifying that the jaundice is not caused by hepatitis A virus or other fecal-orally transmitted infection; (2) Diagnosed with an infection from hepatitis A virus within 14 calendar days from the onset of any illness symptoms, or within 7 calendar days of the onset of jaundice; or (3) Diagnosed with an infection from hepatitis A virus without developing symptoms. (C) Exclude a food employee who is diagnosed with Typhoid fever, or reports having had Typhoid fever within the past 3 months as specified under Subparagraph 2-201.11(A)(3). (D) If a food employee is diagnosed with an infection from Norovirus and is asymptomatic: (1) Exclude the food employee who works in a food establishment serving a highly susceptible population; or (2) Restrict the food employee who works in a food establishment not serving a highly susceptible population. (E) If a food employee is diagnosed with an infection from Shigella spp. and is asymptomatic: (1) Exclude the food employee who works in a food establishment serving a highly susceptible population, or (2) Restrict the food employee who works in a food establishment not serving a highly susceptible population. (F) If a food employee is diagnosed with an infection from Shiga toxin-producing E. coli, and is asymptomatic: (1) Exclude the food employee who works in a food establishment serving a highly susceptible population, or (2) Restrict the food employee who works in a food establishment not serving a highly susceptible population. (G) If a food employee is diagnosed with an infection from Salmonella (nontyphoidal) and is asymptomatic, restrict the food employee who works in a food establishment serving a highly susceptible population or in a food establishment not serving a highly susceptible population. (H) If a food employee is ill with symptoms of acute onset of sore throat with fever: (1) Exclude the food employee who works in a food establishment serving a highly susceptible population, or (2) Restrict the food employee who works in a food establishment not serving a highly susceptible population.