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" 17 SECTION 10-17. Personnel a. Health and Disease Control. No person while affected with any disease in a communicable for~, or while a carrier of such disease, or while afflicated with boils, infected wounds, sores, diarrhea or an acute respiratory infection shall work in any area of a food establishment in any capacity in which there is a likelihood of transmitting disease, and no manager, owner or operator of a food establishment shall employ in such an area any person known or suspected of being affected with any such disease or condition. If the manager, owner, or operator of the establishment suspects that any employee has contracted any disease, he shall notify the health authority immediately. b. Cleanliness. All persons shall wear clean outer garments, maintain a high degree of personal cleanliness, and conform to hygenic practices during all periods of duty. Hair nets, or other approved hair restraints shall be used to keep hair from food, utensils, and equipment. All persons shall wash their hands thoroughly with soap and warm water in an approved handwashing facility before starting work, and as often as may be necessary to remove soil and contaMination. No person shall resume work after visiting the toilet room without first washing his hands. Employee dining shall be restricted to designated areas. Unauthorized traffic in food preparation areas shall be prohibited. c. Tobacco. The use of tobacco in any form by persons engaged in handling, preparing, or serving food, or cleaning utensils and equipment, in a food establishment is prohibited at all times when such persons are on duty for such work, provided, that, designated locations may be approved by the health authority for smOking. r ... j r ,. d. Employee Training. Any person in charge of a food service establishment shall be responsible for adequate training of all employees. Such training may include appropriate courses of instruction which may from time to time be sponsored or conducted by the City of New Brighton. SECTION 10-lS. Required Equipment. Every food establishment shall be provided with equipment, applicable to the operation therein conducted~which is so designed, constructed, installed, located and maintained as to permit full compliance with the provisions of this ordinance.