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~ ; ; (5) Evidence of an ongoing food borne illness caused by the operation of the establishment; or : (6) The presence of any condition that poses an imminent risk of substantial harm to the public : health, safety or welfare. Sec. 10~11. Procedure for Emergency Closure. (1) If the Health Authority determines by an on~site inspection that closure of a food establishment . is required in order to protect public health as provided in this Chapter, the Health Authority shall order the immediate closure of the establishment in writing. The order shall identify the food 'establishment, describe the specific grounds upon which closure is based, direct the immediate closure of the establishment and vacating of the premises by consumers, list the corrective actions I necessary to re~open the establishment, and state that a hearing on the emergency closure may be : requested by the licensee. The order shall be served in person on the owner, manager, or person who appears to be responsible for operations of the premises. i ,(2) The person receiving the order shall close the establishment and request all persons to vacate. iThe establishment shall remain closed until the Health Authority rescinds the order for emergency ; closure. Failure to close the establishment is a violation of this Chapter and is a misdemeanor. , :Where a person fails to vacate the premises as ordered by the Health Authority, the police may be : :summoned to assist in vacating the premises and issuing such citations or making such arrests as may 'be necessary to comply with this Chapter. : (3) The licensee may request in writing, a hearing on the emergency closure, and the conditions, if lany, to be imposed for reopening the food establishment. The hearing shall be held within two : business days before the Health Authority who shall render a written decision within two business idays after the conclusion of the hearing. ;Sec. 10-12. Self Inspection Program. :Every licensee shall arrange for and maintain a program of sanitation self-inspection conducted by !the owner, manager, sanitation supervisor, or designated agent. The self inspection program shall i be approved by the Health Authority. The licensee shall maintain on the premises up~to-date written . 'policies or guidelines for food preparation and handling, including proper temperature maintenance . ,of potentially hazardous food; sanitation practices and techniques; employee training in food ; 'handling procedures and personal hygiene; monitoring of all activities listed above; a facility, :equipment and utensil cleaning schedule; and other means as required by the Health Authority. : Sec. 10~13. Manager Certification. . fA licensee shall maintain in employment at least one owner, manager, or supervisor who spends a ':substantial amount of his or her working hours at the establishment, and who has successfully , Icompleted a food service manager certification program. : Sec. 10~14. Reinspection Fee. (1) There shall be no fee charged for an initial inspection to determine the existence of a food code violation, nor any fee for the first reinspection to determine compliance with an order to correct a food code violation. . (2) A fee shall be charged for each subsequent reinspection occurring after the due date for compliance with an order. The fee shall be set by City Council resolution. :(3) The reinspection fees shall be billed directly to the owner or operator/agent for the establishment : :upon completion of any reinspection for which a fee is required. Failure to pay such fees shall be ;grounds for revocation, suspension or non-issuance of a food establishment license. '(4) This subsection shall not be the exclusive method of collecting reinspection fees and shall not