UH-HUH

Observed The PIC could not provide documentation or otherwise satisfactorily demonstrate during the inspection, that all food employees and conditional employees are informed of their responsibility to report to management information about their health and activities as it relates to diseases that are transmissible through food.

The permit holder shall require food employees and conditional employees to report to the CFSM and person in charge, information about their health and activities as they relate to diseases that are transmissible through food. A food employee or conditional employee shall report the information in a manner that allows the CFSM and person in charge to reduce the risk of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms, if the food employee or conditional employee:

1. Has any of the following symptoms: Vomiting, Diarrhea, Jaundice, Sore throat with fever,

A lesion containing pus such as a boil or infected wound that is open or draining and is: On the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over the impermeable cover

On exposed portions of the arms, unless the lesion is protected by an impermeable cover, On other parts of the body, unless the lesion is covered by a dry, durable, tight-fitting bandage;

2. Has an illness diagnosed by a health practitioner due to: Norovirus, Hepatitis A virus, Shigella spp., Shiga toxin-producing Escherichia coli,(Salmonella Typhi; nontyphoidal Salmonella;

3. Had a previous illness, diagnosed by a health practitioner, within the past three months due to Salmonella Typhi, without having received antibiotic therapy, as determined by a health practitioner;

4. Had been exposed to, or is the suspected source of, a confirmed disease outbreak, because the food employee or conditional employee consumed or prepared food implicated in the outbreak, or consumed food at an event prepared by a person who is infected or ill with: Norovirus within the past 48 hours of the last exposure, Shiga toxin-producing Escherichia coli, or Shigella spp. within the past three days of the last exposure, Salmonella Typhi within the past 14 days of the last exposure, Hepatitis A virus within the past 30 days of the last exposure;

5. Has been exposed by attending or working in a setting where there is a confirmed disease outbreak, or living in the same household as, and has knowledge about, an individual who works or attends a setting where there is a confirmed disease outbreak, or living in the same household as, and has knowledge about, an individual diagnosed with an illness caused by:

Norovirus within the past 48 hours of the last exposure, Shiga toxin–producing Escherichia coli, or Shigella spp. within the past three days of the last exposure, Salmonella Typhi within the past 14 days of the last exposure, Hepatitis A virus within the past 30 days of the last exposure.

Responsibility of Person in Charge to Notify the Health Authority. The CFSM or person in charge shall notify the Health Authority when a food employee is: 1. Jaundiced, 2. Diagnosed with an illness due to Norovirus, Hepatitis A virus, Shigella spp., Shiga toxin-producing Escherichia coli, or Salmonella Typhi.

COS: Provided owner with employee health agreement policy to review and sign.

Observed no toilet tissue in men's restroom. CA: Toilet Tissue, Availability. A supply of toilet tissue shall be available at each toilet.