No person, firm, corporation or organization operating or managing any public eating place or any place where food or drink is manufactured, processed, prepared, dispensed or otherwise handled in such manner or under such circumstances as would permit probable transmission of disease from any handler thereof to the consumer, shall employ or work any person to handle the products, or utensils, dishes or serving implements used in connection therewith, who is infected with any transmissible condition of any disease known to be normally communicable through the handling of food or drink.
(1985 Code, § 11-201) Penalty, see § 90.999