The Harvest Buffet restaurant in Tacoma, Washington reopened last weekend after being closed by health officials due to a suspected outbreak of norovirus.
Norovirus contamination poses a significant health risk, particularly to individuals with weakened immune systems. What makes norovirus contamination especially concerning is that infected food often appears, smells, and tastes normal, making it difficult to detect without proper testing.
Symptoms of norovirus infection typically include diarrhea, abdominal cramps, nausea, vomiting, and fever. These symptoms can be particularly severe in vulnerable populations like children, the elderly, and those with compromised immune systems.
The restaurant had been temporarily closed by the Tacoma-Pierce County Health Department on Thursday, October 10 after a suspected outbreak of norovirus among several customers.
Harvest Buffet staff were required to thoroughly clean and sanitize the premises and “take all steps necessary to ensure the public is no longer at risk.”
Restaurant staff have also been directed to dispose of any ready-to-eat foods such as bread, cheese, and vegetables due to the possibility that they could be harboring norovirus.
According to a health department notice, several patrons from the same group, but different households, reported symptoms similar to norovirus on Wednesday, October 9 after dining at the restaurant on Sunday, October 6. The meal was their only shared source of food.
The Tacoma-Pierce County Health Department has asked that any members of the public who recently dined at Harvest Buffet, and who become sick afterwards, to contact the department by phone at 253-649-1696, via email at [email protected], or to report details on the department’s online form.
Additional details on sanitizing for norovirus were provided to restaurants and the public by the department:
When faced with vomit or diarrhea accidents, it’s crucial to act quickly and follow a thorough cleaning process to prevent the spread of illness:
Initial Cleanup:
- Don disposable gloves if available.
- Use paper towels or other disposable materials to remove solid matter.
- For liquid residue, apply absorbent materials like kitty litter or dry oatmeal, especially on carpeted surfaces.
- Place all waste in double-bagged containers and dispose of them immediately.
- Avoid using vacuum cleaners, as they can spread contaminants.
Sanitization Process:
- Prepare a disinfectant solution using 1 2/3 cups of household bleach per gallon of water.
- Apply this solution to all hard surfaces where vomit or feces were present, allowing it to sit for at least one minute.
- Pay special attention to frequently touched items like doorknobs, light switches, and bathroom fixtures, sanitizing them with the bleach solution.
- For fabric items such as clothing, towels, or napkins, wash them separately using hot water and dry on high heat.
- Steam clean carpets at the highest temperature setting possible.
- Use separate cleaning cloths for the bathroom and other areas to avoid cross-contamination.
- After use, thoroughly clean and disinfect all cleaning tools and containers.
Personal Hygiene:
Frequent handwashing is essential throughout and after the cleaning process. Use soap and warm water, scrubbing for at least 20 seconds. Be especially diligent about washing hands after cleaning, using the restroom, and before handling food.
Commenting on this story, one national norovirus lawyer said, “Following food safety protocols at home is extremely important but it’s even more critical that restaurants strictly adhere to them. If any employees are sick, it is better to not have them work instead of taking the risk that they could potentially affect customers.”
