Violation Code: 11-27-4

Legal Reference

2-201.12(I) FC: The person in charge shall exclude or restrict a food employee from a food establishment in accordance with the following: (I) If a food employee is infected with a skin lesion containing pus such as a boil or infected wound that is open or draining and not properly covered as specified under Subparagraph 2-201.11(A)(1)(e), restrict the food employee. 2-201.12(I) FC: The person in charge shall exclude or restrict a food employee from a food establishment in accordance with the following: (I) If a food employee is infected with a skin lesion containing pus such as a boil or infected wound that is open or draining and not properly covered as specified under Subparagraph 2-201.11(A)(1)(e), restrict the food employee. 2-201.12(J) FC: The person in charge shall exclude or restrict a food employee from a food establishment in accordance with the following: (J) If a food employee is exposed to a foodborne pathogen as specified under Subparagraphs 2-201.11(A)(4)(a-d) or 2- 201.11(A)(5)(a-d), restrict the food employee who works in a food establishment serving a highly susceptible population. 2-201.12(A) and 2-201.12(H)(1) FC: 2-201.12(A) 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. (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, 2-103.11(O) FC: The person in charge shall ensure that: (O) Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with Law, to the Person in Charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under paragraph 2-201.11(A). 2-501.11 FC: A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. 12A Hands clean and washed properly; use of hand antiseptic if use of AOP