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Disease transmission (minor)
No person, who is: 1) infected with a disease in a communicable form that can be transmitted by foods, 2) a carrier of organisms that cause such a disease, or 3) afflicted with a boil, an open wound, or an acute respiratory infection shall work in a food service establishment in any capacity in which there is a likelihood of such person contaminating food or food-contact surfaces with pathogenic organisms, or transmitting disease to other persons. Minor violations must be corrected in a time period given by the inspector.
Restaurant inspections 1-2 (Page 1)
Restaurant inspections 1-2 (Page 1)