Food Poisoning Information

Publix Super Markets Inc., a Lakeland, Fla., retail grocery store chain is voluntarily recalling an undetermined amount of ground beef products made from chuck that may be contaminated with Escherichia coli O26, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.

The ground chuck items were purchased by consumers from June 25, 2018, through July 31, 2018. The following products are subject to recall: https://www.fsis.usda.gov/wps/wcm/connect/330436d0-f5bb-4ee3-a3eb-cca6459bf014/072-2018-List-Products.pdf?MOD=AJPERES&useDefaultText=0&useDefaultDesc=0

These items were shipped to Publix Super Market retail locations in the following Florida counties: https://www.fsis.usda.gov/wps/wcm/connect/68f37b9e-2b95-45c9-8ba7-36500f13a6ac/072-2018-Affected-Counties-Florida.pdf?MOD=AJPERES&useDefaultText=0&useDefaultDesc=0

On Aug. 16, 2018, FSIS was notified of an investigation of E. coli O26 illnesses. FSIS, the Centers for Disease Control and Prevention, and state public health and agriculture partners determined that raw ground chuck was the probable source of the reported illnesses. The epidemiological investigation identified 18 case-patients, predominantly from Florida, with illness onset dates ranging from July 5 to July 25, 2018. Traceback information indicated that case-patients consumed ground chuck products purchased at various Publix Super Markets that was supplied by a yet-to-be determined source. As this investigation further develops, FSIS will continue to work with the supermarket, suppliers and public health partners, and will provide updated information should it become available.

E. coli O26, like the more common E. coli O157:H7, is a serovar of Shiga toxin-producing E. coli (STEC). People can become ill from STECs 2–8 days (average of 3–4 days) after exposure to the organism.

Most people infected with STEC O26 develop diarrhea (often bloody) and vomiting. Some illnesses last longer and can be more severe. Infection is usually diagnosed by testing of a stool sample. Vigorous rehydration and other supportive care is the usual treatment; antibiotic treatment is generally not recommended. Most people recover within a week, but rarely, some develop a more severe infection. Hemolytic uremic syndrome (HUS), a type of kidney failure, is uncommon with STEC O26 infection. HUS can occur in people of any age but is most common in children under 5 years old, older adults and persons with weakened immune systems. It is marked by easy bruising, pallor and decreased urine output. Persons who experience these symptoms should seek emergency medical care immediately

FSIS is concerned that some product may be frozen and in consumers’ freezers. Consumers who have purchased these products are urged not to consume them.

E. coli: Marler Clark, The Food Safety Law Firm, is the nation’s leading law firm representing victims of E. coli outbreaks and hemolytic uremic syndrome (HUS). The E. coli lawyers of Marler Clark have represented thousands of victims of E. coli and other foodborne illness infections and have recovered over $650 million for clients. Marler Clark is the only law firm in the nation with a practice focused exclusively on foodborne illness litigation. Our E. coli lawyers have litigated E. coli and HUS cases stemming from outbreaks traced to ground beef, raw milk, lettuce, spinach, sprouts, and other food products. The law firm has brought E. coli lawsuits against such companies as Jack in the Box, Dole, ConAgra, Cargill, and Jimmy John’s.  We have proudly represented such victims as Brianne KinerStephanie Smith and Linda Rivera.

If you or a family member became ill with an E. coli infection or HUS after consuming food and you’re interested in pursuing a legal claim, contact the Marler Clark E. coli attorneys for a free case evaluation.

On Aug. 16, 2018, FSIS was notified of an investigation of E. coli O26 illnesses. FSIS, the Centers for Disease Control and Prevention, and state public health and agriculture partners determined that raw ground chuck was the probable source of the reported illnesses. The epidemiological investigation identified 18 case-patients, predominantly from Florida, with illness onset dates ranging from July 5 to July 25, 2018. Traceback information indicated that case-patients consumed ground chuck products purchased at various Publix Super Markets that was supplied by a yet-to-be determined source.

A little past history on E. coli O26:

2018 Outbreak of E. Coli O26 Linked to Homegrown Restaurants, King County, Washington

  • Organism:
  • Non-O157 STEC
  • Vehicle:
  • Chicken pesto sandwich

On May 25, 2018 Public Health Seattle King County (PHSKC) announced an outbreak of E. Coli O26 associated with Homegrown Restaurants. Four cases were reported. Three were laboratory confirmed with a genetically indistinguishable strain of E. Coli …Read More »

2017 E. coli O157:H7 and E. coli O26 outbreak among Marine recruits, California

  • Organism:
  • coli O157:H7, Non-O157 STEC
  • Vehicle:
  • beef

In October 2017 an outbreak of E. coli O157:H7 and E. coli O26 occurred among recruits at the Marine Corps Recruit Depot in San Diego and the command’s field training facilities at Edson Range, Camp Pendleton, California. Investigators identified 62 …Read More »

2017 Outbreak of E. coli O26 in Multiple Counties, Colorado

  • Organism:
  • Non-O157 STEC
  • Vehicle:
  • Unknown

Six people residing in Adams, Arapahoe, Denver and Douglas counties, Colorado were laboratory confirmed with E. coli O26 between September 1, 2017 and October 15, 2017. One person was hospitalized. No one died. Three out of 6 cases consumed raw spina…Read More »

2015 Outbreak of E. coli O26 Linked to Chipotle Mexican Grill, Washington and Oregon

  • Organism:
  • Non-O157 STEC
  • Vehicle:
  • unknown

The CDC, FDA, USDA FSIS and public health officials in several states investigated two outbreaks of E. coli O26 linked to food sold at Chipotle Mexican Grill restaurants. Public health investigators used PulseNet to identify illnesses that were part …Read More »

2013 Multi-state Outbreak of E. coli O26 Suspected to be Caused by Iceberg Lettuce

  • Organism:
  • Non-O157 STEC
  • Vehicle:
  • Iceberg lettuce

In the spring of 2013 twenty six cases of E. coli O26 were reported by 13 states: Illinois (6), Minnesota (5), Wisconsin (3), Michigan (2), California (2) and Kentucky, Missouri, Mississippi, New Jersey, new York, Ohio, Washington and West Virginia, …Read More »

2011 Outbreak of E. coli O26 at Jimmy John’s Restaurants Linked to Raw Clover Sprouts

  • Organism:
  • Non-O157 STEC
  • Vehicle:
  • Vegetables, Sprouts, Clover Sprouts

On February 15, 2012, the Centers for Disease Control first announced an ongoing investigation into illnesses linked to the consumption of raw clover sprouts consumed at Jimmy John’s Restaurants in several states. The illnesses were caused by E. co…Read More »

Cargill Meat Solutions/BJ’s Wholesale Club Ground Beef 2010

  • Organism:
  • Non-O157 STEC
  • Vehicle:
  • Beef, Ground Beef

A recall of ground beef was issued on August 28 when three people developed illnesses caused by rare strain of E. coli O26 after they had eaten the product. The ground beef produced by Cargill Meat Solutions, of Pennsylvania and was distributed to B…Read More »

Thanks for Outbreak Database Dot Com.

Marler Clark, The Food Safety Law Firm, is the nation’s leading law firm representing victims of E. coli outbreaks and hemolytic uremic syndrome (HUS). The E. coli lawyers of Marler Clark have represented thousands of victims of E. coli and other foodborne illness infections and have recovered over $650 million for clients. Marler Clark is the only law firm in the nation with a practice focused exclusively on foodborne illness litigation.  Our E. coli lawyers have litigated E. coli and HUS cases stemming from outbreaks traced to ground beef, raw milk, lettuce, spinach, sprouts, and other food products. The law firm has brought E. coli lawsuits against such companies as Jack in the Box, Dole, ConAgra, Cargill, and Jimmy John’s.  We have proudly represented such victims as Brianne KinerStephanie Smith and Linda Rivera.

If you or a family member became ill with an E. coli infection or HUS after consuming food and you’re interested in pursuing a legal claim, contact the Marler Clark E. coli attorneys for a free case evaluation.

The New York State Department of Health, working collaboratively with the Chautauqua County Health Department, is investigating reports of multiple illnesses potentially associated with the McDonald’s at 2803 N. Main Street Extension in Jamestown, Chautauqua County.

“We are working diligently with the State Health Department and McDonald’s representatives to conduct a thorough epidemiological investigation into these illnesses,” said Christine Schuyler, County Public Health Director. “There is currently no identified source of these illnesses and there is no evidence that the illness can be spread from person to person.”

Twenty-two (22) individuals reported common symptoms of nausea, vomiting or diarrhea from August 4-21. Through interviews conducted with 15 case patients, all individuals indicated they had eaten various breakfast sandwiches at the establishment. Additionally, patient samples as well as breakfast sandwiches prepared at the McDonald’s were sent to the Wadsworth Center, New York State’s Public Health Laboratory in Albany, for testing. While many tests are pending, preliminary testing has come back negative.

McDonalds is fully cooperating with this investigation and is readily following all recommendations of the State and County Health Departments while this investigation continues. The franchise owner is voluntarily implementing the following precautionary action items: temporarily closing the establishment to conduct a thorough cleaning of the food preparation area and all equipment, reviewing the food preparation and distribution process in conjunction with County staff, obtaining a fresh supply of ingredients prior to restarting food production, and conducting a follow up meeting with the Chautauqua County Health Department to ensure all recommendations were appropriately met.

No other McDonald’s locations are involved in this investigation.

Anyone who may have visited the McDonalds at 2803 N. Main Street Extension in Jamestown and experienced vomiting and/or diarrhea shortly after eating there between August 4 to today can contact the Chautauqua County Health Department at 716-753-4483 or email CCHEALTH@co.chautauqua.ny.us.

Sorry Tom Hanks

Summary
Public Health is investigating an outbreak of salmonellosis (caused by Salmonella bacteria) associated with Fremont Bowl in Seattle. At this time, the source of the illnesses has not been identified.

Illnesses
Since August 8, we have learned of four people from three separate meal parties who have reported becoming ill after eating at Fremont Bowl during July 27-29, 2018. One of the ill people was hospitalized and has since recovered. There is no indication that any employees of the restaurant have had any symptoms consistent with salmonellosis.

Public Health actions
On August 9, 2018, Environmental Health investigators completed an inspection at Fremont Bowl where potential risk factors were identified, including inadequate hand washing, lack of temperature controls, and risk of cross contamination; corrective actions were discussed with Fremont Bowl management. On August 10, 2018, Environmental Health investigators re-visited and closed the establishment because many of the corrective actions were not completed.

On August 13, 2018, Environmental Health investigators re-visited Fremont Bowl. They provided food safety training to all staff, confirmed that a thorough cleaning and disinfection had been completed, and all processed, ready-to-eat foods had been discarded. Fremont Bowl was allowed to re-open on August 13, 2018.

Laboratory testing
Three of the four people who got sick tested positive for Salmonella Enteritidis by a healthcare provider. The fourth person ate at Fremont Bowl prior to becoming ill with symptoms consistent with salmonellosis.

Salmonella:  Marler Clark, The Food Safety Law Firm, is the nation’s leading law firm representing victims of Salmonella outbreaks. The Salmonella lawyers of Marler Clark have represented thousands of victims of Salmonella and other foodborne illness outbreaks and have recovered over $650 million for clients.  Marler Clark is the only law firm in the nation with a practice focused exclusively on foodborne illness litigation.  Our Salmonella lawyers have litigated Salmonella cases stemming from outbreaks traced to a variety of foods, such as cantaloupe, tomatoes, ground turkey, salami, sprouts, cereal, peanut butter, and food served in restaurants.  The law firm has brought Salmonella lawsuits against such companies as Cargill, ConAgra, Peanut Corporation of America, Sheetz, Taco Bell, Subway and Wal-Mart.

If you or a family member became ill with a Salmonella infection, including Reactive Arthritis or Irritable bowel syndrome (IBS), after consuming food and you’re interested in pursuing a legal claim, contact the Marler Clark Salmonella attorneys for a free case evaluation.

According to Delaware County Health Commissioner Shelia Hiddleson, although food samples tested negative for C. perfringens bacteria, the stool samples tested positive for the toxin that C. perfringens forms in the gastrointestinal tract.

A specific food has not been able to be identified as the source of illness. Ongoing food and stool testing is being conducted by the CDC lab.

“I am extremely proud of our team! This investigation included countless hours of phone calls and interviews along with multiple inspections. We are also appreciative of our community for being very cooperative during this investigation and for understanding our work in protecting the public’s health. We are also thankful for the work of our partners at the Ohio Department of Health and the CDC,” said Delaware County Health Commissioner Shelia Hiddleson.

In response to this outbreak, Brian Niccol, CEO of Chipotle Mexican Grill stated that “Chipotle Field Leadership will be retraining all restaurant employees nationwide beginning next week on food safety and wellness protocols.” Click here for complete statement.

Health District staff identified 647 people who self-reported gastrointestinal symptoms after consuming food from the Chipotle on Sawmill Parkway between Thursday July 26 – Monday July 30, 2018.

What is Clostridium Perfringens?

Clostridium perfringens are bacteria that produce toxins harmful to humans. Clostridium perfringens and its toxins are found everywhere in the environment, but human infection is most likely to come from eating food with Clostridium perfringens in it. Food poisoning from Clostridium perfringens fairly common, but is typically not too severe, and is often mistaken for the 24-hour flu.

The majority of outbreaks are associated with undercooked meats, often in large quantities of food prepared for a large group of people and left to sit out for long periods of time. Because of this, it is sometimes referred to as the “food service germ.” Meat products such as stews, casseroles, and gravy are the most common sources of illness from C. perfringens. Most outbreaks come from food whose temperature is poorly controlled. If food is kept between 70 and 140 F, it is likely to grow Clostridium perfringens bacteria.

People generally experience symptoms of Clostridium perfringens infection 6 to 24 hours after consuming the bacteria or toxins. Clostridium perfringens toxins cause abdominal pain and stomach cramps, followed by diarrhea. Nausea is also a common symptom. Fever and vomiting are not normally symptoms of poisoning by Clostridium perfringens toxins.

Illness from Clostridium perfringens generally lasts around 24 hours, and is rarely fatal.

The Type C strain of Clostridium perfringens can cause a more serious condition called Pig-bel Syndrome. This syndrome can cause death of intestinal cells and can often be fatal.

To prevent infection by Clostridium perfringens, follow the these tips:

  • Cook foods containing meat thoroughly
  • If keeping foods out, make sure they maintain a temperature of 140 F (60 C)
  • When storing food in the refrigerator, divide it into pieces with a thickness of three inches or less so that it cools faster
  • Reheat foods to at least 165 F (74 C)

References

“Clostridium perfringens.” Illinois Department of Public Health. Available at http://www.idph.state.il.us/Bioterrorism/factsheets/clostridium.htm.

Rohrs, Barbara. “Clostridium perfringens.” Ohio State University Extension Family and Consumer Sciences. Available at http://ohioline.osu.edu/hyg-fact/5000/5568.html.

To download E. coli complaint – COMPLAINT

Authors: Amelia Keaton, R. Hassan, S. Luna, I. Lee, R. Magalhaes, M. Bidlack, L. Smith, R. Maves, D. Freer, K. Flinn, G. Monk, P. Graf, K. Trinh, J. Crandall, D. Noveroske, G. Fortenberry, L. Ramos, R. Recio, C. Peak, E. McDonald, T. Waltz, K. Patel, D. Wagner, J. Espiritu, L. Christensen, L. Gieraltowski

Background: Shiga toxin-producing Escherichia coli (STEC) infections are a substantial cause of foodborne illness and a cause of hemolytic-uremic syndrome (HUS). In November 2017, CDC assisted the US Navy in a response to an outbreak of STEC illnesses in recruits at a Marine Corps Recruit Depot in San Diego (MCRD). We investigated to determine the source of this outbreak and identify prevention and mitigation measures.

Methods: In October 2017, medical providers identified a high number of gastrointestinal (GI) illnesses at MCRD. Recruits with diarrhea submitted stool specimens for culture and/or culture-independent diagnostic testing (CIDT) for GI pathogens. We performed pulsed-field gel electrophoresis (PFGE) on culture isolates. Case-patients were then defined as follows: confirmed (PFGE-confirmed STEC infection matching outbreak strains), probable (diagnosis of HUS and/or CIDT evidence of STEC), and suspected (bloody diarrhea). We conducted environmental evaluations of facilities, training areas, and barracks. A case-control study was performed using PFGE-confirmed case-patients and platoon-matched controls. We performed product traceback for foods identified as exposure risks by interview or case-control study.

Results: We identified 62 confirmed, 62 probable, and 120 suspected case-patients. Thirty case-patients required hospitalization and 15 had HUS. Case-patient ages ranged from 17-28 years (median: 18 years). Poor hygiene practices among recruits and inconsistent cooking temperatures within dining facilities were noted. Forty-three case-patients and 135 controls were interviewed about food, hygiene, and environmental exposures. Consumption of undercooked beef was found to be significantly associated with illness, (mOR 2.40, CI 1.04-5.72, p=0.04). We identified a single ground beef supplier for MCRD, but MCRD records did not document which specific lots of ground beef were used.

Conclusions: Case-control analysis and environmental observations suggested undercooked ground beef as a potential source for this outbreak. We recommended the Navy and Marine Corps retain lot information, address food handling concerns, and improve hygiene among recruits.

REF:  https://www.cdc.gov/eis/downloads/eis-conference-2018-508.pdf, page 117

SEATTLE, WA – Marler Clark, the Nation’s Food Safety Law Firm, has hired two new attorneys over the past year. Jenny Schell and Josh Fensterbush both graduated from Seattle University School of Law, the alma mater of managing partner, Bill Marler. Unfortunately, 2018 has been one of the busiest years for Marler Clark representing victims of foodborne illness. The firm has 100 clients from the romaine E. colioutbreak alone as well as clients from:

  • Cyclosporaoutbreak linked to Fresh Express salads
  • Cyclosporaoutbreak linked to Del Monte vegetable trays
  • Salmonellaoutbreak linked to Jimmy John’s sprouts
  • Salmonellaoutbreak linked to Fareway chicken salad
  • Salmonella outbreak linked to Rose Acre Farms
  • Salmonellaoutbreak linked to Caito cut melons
  • Salmonella outbreak linked to Kellog’s Honey Smacks
  • Salmonellaoutbreak linked to Hy-Vee pasta salad

Jenny joined Marler Clark in August 2018. Before joining us, she served as a judicial clerk for Associate Chief Justice Charles W. Johnson of the Washington State Supreme Court. While in law school, Jenny was a legal extern for Judge Beth Andrus in King County Superior Court and worked with organizations such as the ACLU of Washington and the Washington Appellate Project. She speaks fluent Spanish and worked in immigration defense before law school.

Jenny graduated from Seattle University School of Law, magna cum laude, in 2017. She also has a B.A. with honors in history from Lewis & Clark College. Outside of work, she enjoys playing music and doing anything outdoors, especially if she can take her dog with her.

Josh joined Marler Clark in March 2017, after graduating from Seattle University School of Law, Cum Laude. During law school, Josh served as a legal extern to Commissioner Kanazawa at Division 1 of the Washington State Court of Appeals, as a local Casework Coordinator for the International Refugee Assistance Project and was also appointed Research & Technical Editor of the Seattle University Law Review.

At Marler Clark, Josh serves in multiple capacities to bring about effective results for claimants of foodborne injuries. He has worked on a variety of cases involving E. coli, hepatitis A, Salmonella, and Listeriaoutbreaks, and his work regularly involves conducting discovery matters, researching critical litigatory issues, drafting pleadings and motions, and participating in mediations and trial preparation.

Josh is also proud alumnus of Victoria University of Wellington, New Zealand, where he earned a Bachelor of Arts Degree in International Relations and Philosophy. His activities during that time not only influenced him to pursue a legal education, but also fostered in him a deep love for the outdoors, biking, rugby, and beer.

Marler Clark, The Food Safety Law Firm, has represented thousands of individuals in claims against food companies whose contaminated products have caused life altering injury and even death. Marler Clark formed after managing partner, Bill Marler, began litigating foodborne illness cases in 1993, when he represented Brianne Kiner, the most seriously injured survivor of the historic Jack in the Box E. coliO157:H7 outbreak, in her landmark $15.6 million settlement with the company.  The 2011 book, Poisoned: The True Story of the Deadly E. coli Outbreak that Changed the Way Americans Eat, by best-selling author Jeff Benedict, chronicles the Jack in the Box outbreak and the rise of Bill Marler as a food safety attorney.  A new edition of the book is coming out later this year.

According to press reports, the Perry County Health Department, more than 30 cases of Salmonella infection have been reported in the past five days, nearly six times the number they usually see in a year.

Health department officials said they don’t have enough information yet to determine a source and that the investigation is ongoing.

“We are speaking with Department of Health and Senior Services in St. Louis, our counterparts up there,” said Sheila Hahs, the department’s RN communicable disease coordinator. “They have specialists who do all the calculations and figure out what caused what.”

Hahs said that the investigators are putting together a survey that will be used as part of the inquiry into the source of the outbreak.

“It depends on how many people come up symptomatic,” Hahs said. “This could go on for a while. We could be having secondary cases.”

On Thursday, Perry County Memorial Hospital reported that there had been at least 23 cases of Salmonella infection diagnosed since Monday in patients ranging in age from 2 to 68, both through the PCMH emergency department and local doctors’ offices. By Friday, that number had risen to 32.

Of these, three have required acute hospital admission, two were admitted for short-term observation and treatment, and one was transferred to a hospital in Cape Girardeau.  The others are reportedly recovering at home with medication and hydration.

All cases resulting in positive tests for Salmonella bacteria were reported to the health department.

“Laboratories are required to report communicable diseases such as this,” Hahs said. “There is a reportable list that all labs and doctors’ offices have and when one of them comes across as the diagnosis, then that has to be reported.”

Doctors at PCMH were able to make rapid diagnoses thanks to a recent equipment upgrade in the hospital’s laboratory department. The new testing units, installed in July, cut the waiting period on test results from days to hours.

“It’s something that we purchased earlier this year,” said PCMH vice-president of operations Chris Wibbenmeyer, who also oversees the hospital’s laboratory department. “We actually have four units that this testing can be ran on. It was testing that we didn’t have before.”

Wibbenmeyer said the timing of the upgrades, which include a new, highly specialized gastrointestinal test panel that can accurately and quickly identify 22 of the most common organisms that cause abdominal symptoms, proved lucky in light of the outbreak.

“It just so happens that us implementing this G.I. panel happened just shortly before this outbreak,” Wibbenmeyer said. “It’s worked really well because it speeds up the diagnostic time by days. That’s beneficial to everyone. It has other testing capabilities — it’s not just GI testing  — and in all of those areas, we’ve reported significant reductions in the turnaround time for results and have improved the timeliness of getting appropriate medications to the patients. It’s proven its worth over and over again.”

Officials with two separate health departments are investigating possible cases of Salmonella among people who attended the Arapahoe County Fair, or 4-H events associated with the fair, from July 21 to July 29.

The source of the Salmonella, which causes an intestinal infection, has not been identified and the Tri-County Health Department is searching for the origin.

The investigation began Aug. 3 and seven cases of Salmonella have been identified so far.

“If you went to the Arapahoe County Fair or attended a 4-H event associated with the Fair and have these symptoms, we encourage you to see your health care provider,” said the Executive Director of Tri-County Health Department. “While symptoms usually resolve on their own, your health care provider can advise on whether you need additional treatment.”

Transylvania Public Health has received confirmatory laboratory tests from the N.C. State Laboratory of Public Health. Of those people who were tested by their medical providers, a majority were positive for norovirus. We believe this outbreak was caused by being exposed to a highly-contagious virus in a public place.

Although more information is continuing to come in, Transylvania Public Health has received more than 70 cases of nausea, vomiting and diarrhea reported by medical providers, as well as phone calls reporting similar symptoms in more than 200 people since Tuesday, July 31.

Norovirus typically causes diarrhea, vomiting, nausea and stomach pain that lasts for 1 to 3 days. Other symptoms can include fever, headache and body aches. These symptoms and length of illness match closely with the symptoms being reported by those who are ill.

People get norovirus from direct contact with an infected person, consuming food or water that has been contaminated with norovirus or touching contaminated surfaces and then putting your unwashed hands in your mouth. It only takes a few virus particles to make someone sick, and those who are ill shed billions of these particles. People are most contagious when they are having symptoms like vomiting and for the first few days after recovering, although they can spread norovirus for two weeks or more after they feel better.
Norovirus symptoms usually appear 24-48 hours after being exposed to the virus. Many (but not all) of the people who reported symptoms to us recalled visiting a local restaurant 1-2 days before becoming ill. Other people reported having close contact with someone who had norovirus symptoms prior to becoming ill.

Public health officials do not believe that this outbreak is connected to the multi-state recall of salads due to cyclosporasis contamination.

According to press reports: “The McDonald’s in Brevard reopened Friday after closing voluntarily to deep clean the restaurant in the middle of the food illness outbreak.”