No person, while affected by any disease in a communicable form, or while a carrier of such disease, or while afflicted with boils, infected wounds, sores or an acute respiratory infection, shall work in any area of a food establishment or engage in any food contact activity or be employed by any licensee under this chapter 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 individuals. (Ord. 0-77-13, 5-2-1977)