(a)If a food employee is diagnosed with an illness due to one of the following:
(5)Enterohemorrhagic or shiga toxin producing Escherichia coli.
(6)Hepatitis A virus.
(b)If a food employee has a wound that is one of the following:
(1)On the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the wound and a single-use glove is worn over the impermeable cover.
(2)On exposed portions of the arms, unless the wound is protected by an impermeable cover.
(3)On other parts of the body, unless the wound is covered by a dry, durable, tight-fitting bandage.