Cirque Meadows by Adam Johnson

Restaurant Inspection Database

Violation Explanation

Official Report Wording, Item #11


1.  Sick employees restricted from handling food and utensils. (20 pts.)

2.  Cuts, burns and bandages covered. (20 pts.)


Most foodborne illnesses reported in the United States are caused by Norovirus. Norovirus outbreaks account for about two thirds of all reported foodborne illness outbreaks. Norovirus is easily transmitted from food handlers that are or have recently been ill with the disease, and prepare, handle or serve cold ready-to-eat foods, such as salads, deli meats and cheeses, and ice. Food establishments need to have measures in place to control Norovirus. These measures include excluding sick workers, good hand washing practices of food service workers, and preventing bare hand contact with ready-to-eat foods.

1. Food service workers suffering from an illness that can be transmitted through food must be excluded or restricted from handling food, clean equipment and utensils. Workers with gastrointestinal illnesses such as diarrhea, vomiting, and/or fever with sore throat, can transmit disease-causing microorganisms they are carrying into the foods they are handling, then on to the individuals that consume the food product. Employees of food service establishments that become ill are required to inform management of their illness. The establishment’s management must exclude employees from work that are experiencing diarrhea, vomiting, and/or fever with sore throat. Sick employees should remain off work 24-48 hours after they are symptom free.

2. Open cuts and burns on a food service workers hands can be a direct source of introducing Staphylococcus aureus into food. A double barrier is required to cover cuts and burns on food service workers’ hands and wrists. Bandages worn over cuts and burns are not considered adequate covers. Bandages must be covered with a water tight barrier such as a food handler’s glove or finger cot, to prevent leakage from the cut or burn through the bandage and into the food. Cuts or burns on the arms are less of a concern when usual food preparation practices are employed, therefore a single barrier is allowed. However, if the food preparation practices involve contact of the exposed portions of the arms with food, a barrier equivalent to that required for the hands and wrists would be necessary.

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