When the Health Inspector has reasonable cause to suspect possible disease transmission from any food service facility employee, it may secure a morbidity history of the suspected employee, or make any other investigation as indicated and shall take appropriate action. The Health Inspector may require any or all of the following measures:
A. EMPLOYEE: The immediate exclusion of the employee from employment in food service establishments;
B. LICENSE SUSPENSION: The immediate closing of the food service facility concerned until the Health Inspector determines that no further danger of disease outbreak exists;
C. EMPLOYEE RESTRICTION: Restriction of the employee's services to some area of the facility where there could be no danger of transmitting disease;
D. MEDICAL EXAMINATION: Adequate medical and laboratory examination of the employee, of other employees, and of the body discharges of such employees;
E. EDUCATION: Require additional foodborne illness prevention education. Provide guidelines to help minimize the extent and number of occurrences of foodborne illness outbreaks.
(Ord. 4801, 3-4-13)