(1) When a possible foodborne illness incident is reported to any food employee, the person in charge of the food establishment shall:

(a) Immediately report the incident to the regulatory authority; and

(b) Remove from sale and refrigerate any suspect foods until released by the regulatory authority.

(2) When the regulatory authority suspects that a food establishment, or its employees, might be the source of a foodborne illness, the regulatory authority shall take appropriate action to control the transmission of disease. This action may include any or all of the following:

(a) Secure records that might enable identification of persons potentially exposed to the disease, or require additional assistance in locating such persons;

(b) Secure the illness history of each suspected employee;

(c) exclude any suspected employee from working in the food establishment until, in the opinion of the regulatory authority, there is no further risk of disease transmission;

(d) Suspend the permit of the food establishment until, in the opinion of the regulatory authority, there is no further risk of disease transmission;

(e) restrict the work activities of any suspected employee;

(f) Require medical and laboratory examinations of any food employee and of his/her body discharges;

(g) Obtain any suspect food for laboratory examination;

(h) Require the destruction of, or placement of a hold order on, all suspected food; and

(i) Limit, substitute, or restrict menu items or food handling practices that might be associated with causing illness.

(3) The provisions of chapter 246-100 WAC, Communicable and Certain Other Diseases, apply.