The Maricopa County Department of Public Health and Environmental Services in collaboration with the Arizona Department of Health Services is investigating an outbreak that appears to be linked to the Federico’s Mexican Restaurant located at 13132 W Camelback.

So far, at least 11 of the 15 individuals with bloody diarrhea that MCDPH has been able to interview have either purchased food from or eaten at this particular Federico’s. MCDPH has also received preliminary laboratory results indicating that the bacteria causing the illness is E. coli O157.

“Just to be clear, it is only this one Federico’s establishment where many of the cases have reported eating or purchasing food,” said Dr Bob England, director of MCDPH. “The investigation remains ongoing and we have all hands on deck to figure out the specific source.

The Maricopa County Environmental Services Department (MCESD) responded by inspecting the facility immediately and taking food samples. “The restaurant has been extremely cooperative with our investigation. In fact, out of an abundance of caution and concern for their customers, the restaurant is voluntarily closing,” said Steven Goode, deputy director for MCESD.

Anyone who has eaten at this particular Federico’s Mexican Food from on or after July 23 AND is experiencing bloody diarrhea should see a healthcare provider so a stool culture can be ordered. Options for people without a health care provider include urgent care centers or community health centers.

The illness appears to be caused by a class of bacteria that produces a toxin. This toxin can cause severe illness and, especially in children, can lead to kidney failure and even death.

It is important for health care providers to be aware of this outbreak because treating children with antibiotics for this bacteria can increase the risk of serious consequences. Providers who have patients who they suspect may be related to this outbreak should order a stool culture and contact MCDPH’s disease reporting line at 602-747-7500.

“Unfortunately, there is still much to uncover about this outbreak such as what specific food may have been contaminated, how the food was contaminated and how many people have been exposed. As we discover this information, we will continue to share with the public,” England added.

Past Inspections

8-1-13

No county legal will result from this inspection. Discussed the five reportable foodborne illnesses and corresponding symptoms employees must report to the Person in Charge to reduce the risk of transmission of foodborne illness. Advised Person in Charge to create and maintain an employee illness log. Cooking and holding temperatures of PHF/TCS food items were found to be in compliance. However, cooked chilies were observed to have been improperly cooled. Cooled chilies were found to be between 62-63°F after cooling for 6 hours. Chiles were embargoed. Reviewed the time/temperature milestones that must be achieved to properly and safely cool PHF/TCS foods. Chiles were embargoed; see form. In addition, took samples of suspect food items. See embargo form. Discussed proper hand washing procedures with Person in Charge. Advised Person in Charge to remind employees that within the 20-second hand wash requirement, hands must be scrubbed with soap between 10 to 15 seconds. Discussed proper ware washing procedures. Advised person in charge that all food contact surfaces in continuous contact with potentially hazardous food items must be washed, rinsed and sanitized no less than every 4 hours if under room temperature. Investigation conducted with RS 1021.

5-29-13

3-501.16(A)(2) and (B), P: Potentially Hazardous Food (Time/Temperature Control for Safety Food), Cold Holding: Shredded cooked and raw pork, shredded cooked and raw beef, cooked shrimp, breaded cooked fish, breaded cooked chili (egg battered), cut deli ham held in reach in cooler at 50 F. Deli ham in walk in cooler held at 47 F. Manger was notified and Items were discarded.

4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment: Reach in cooler in the cook line works at 53 F. Must repair.

3-14-13

6-501.12, C: Cleaning, Frequency and Restrictions: Floor around the cove in dry storage room is covered with food debris beans, flour and seeds. Must clean as often as needed.

11-8-12

7-202.12, P: Conditions of Use***** Observed can of Raid insecticide in office stored on shelf above rags used in sanitizer buckets in establishment. Person in charge voluntarily discarded. Person in charge states that pest control is done once a month in establishment. Only a licensed pest control applicator may apply pesticide in establishment, please increase frequency of treatment if needed.

9-5-12

3-501.16(A)(2) and (B), P: Potentially Hazardous Food (Time/Temperature Control for Safety Food), Cold Holding – Various items were observed out of temperature. In the sandwich table refrigerator the following items were at the noted temperatures; sliced tomatoes @ 50.1° F, sour cream @ 48.7° F, guacamole @ 51.5° F, Pico de Gallo @ 49.8 ° F, Shredded lettuce @ 47.1° F, Special beef @ 49.0° F, raw beef @ 51.0° F, and raw bacon @ 52.8° F. I had items that had been in the cooler for more than 6 hours discarded and the remainder of products adopted time as a temperature control until unit could be repaired. Also salsa in salsa bar were observed in plastic containers @ 45.7° F and 47.8° F. The salsas were removed from the plastic containers and placed in metal ones which transferred the cold from the ice better and they regained proper temperature.3-501.15 (A), Pf: Cooling Methods – A container of cooked shrimp was observed sitting on a shelf at 98.1° F. Per employee it had finished cooking about two hours prior but it was not known when they reached 135° F. I had the shrimp placed in a colander and bathed in ice water until they reached proper cold holding temperature and then placed in the refrigerator. 4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment – The sandwich table refrigerator was not maintaining products at proper temperature. Call repair technician immediately. I will re-inspect for repair.

2-16-12

3-501.16(A)(1), P: Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot Holding Cooked rice in hot holding unit in near preparation table was 93*F. Refried beans along cook line was 113-129*F. Potentially hazardous food items need to be held at 135*F or above. Food items were heated immediately on stove.

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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 $600 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 Kiner, Stephanie 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 Maricopa County Department of Public Health and Environmental Services in collaboration with the Arizona Department of Health Services is investigating an outbreak that appears to be linked to the Federico’s Mexican Restaurant located at 13132 W Camelback.

So far, at least 11 of the 15 individuals with bloody diarrhea that MCDPH has been able to interview have either purchased food from or eaten at this particular Federico’s. MCDPH has also received preliminary laboratory results indicating that the bacteria causing the illness is E. coli O157.

“Just to be clear, it is only this one Federico’s establishment where many of the cases have reported eating or purchasing food,” said Dr Bob England, director of MCDPH. “The investigation remains ongoing and we have all hands on deck to figure out the specific source.

The Maricopa County Environmental Services Department (MCESD) responded by inspecting the facility immediately and taking food samples. “The restaurant has been extremely cooperative with our investigation. In fact, out of an abundance of caution and concern for their customers, the restaurant is voluntarily closing,” said Steven Goode, deputy director for MCESD.

Anyone who has eaten at this particular Federico’s Mexican Food from on or after July 23 AND is experiencing bloody diarrhea should see a healthcare provider so a stool culture can be ordered. Options for people without a health care provider include urgent care centers or community health centers.

The illness appears to be caused by a class of bacteria that produces a toxin. This toxin can cause severe illness and, especially in children, can lead to kidney failure and even death.

It is important for health care providers to be aware of this outbreak because treating children with antibiotics for this bacteria can increase the risk of serious consequences. Providers who have patients who they suspect may be related to this outbreak should order a stool culture and contact MCDPH’s disease reporting line at 602-747-7500.

“Unfortunately, there is still much to uncover about this outbreak such as what specific food may have been contaminated, how the food was contaminated and how many people have been exposed. As we discover this information, we will continue to share with the public,” England added.

Past Inspections

8-1-13

No county legal will result from this inspection. Discussed the five reportable foodborne illnesses and corresponding symptoms employees must report to the Person in Charge to reduce the risk of transmission of foodborne illness. Advised Person in Charge to create and maintain an employee illness log. Cooking and holding temperatures of PHF/TCS food items were found to be in compliance. However, cooked chilies were observed to have been improperly cooled. Cooled chilies were found to be between 62-63°F after cooling for 6 hours. Chiles were embargoed. Reviewed the time/temperature milestones that must be achieved to properly and safely cool PHF/TCS foods. Chiles were embargoed; see form. In addition, took samples of suspect food items. See embargo form. Discussed proper hand washing procedures with Person in Charge. Advised Person in Charge to remind employees that within the 20-second hand wash requirement, hands must be scrubbed with soap between 10 to 15 seconds. Discussed proper ware washing procedures. Advised person in charge that all food contact surfaces in continuous contact with potentially hazardous food items must be washed, rinsed and sanitized no less than every 4 hours if under room temperature. Investigation conducted with RS 1021.

5-29-13

3-501.16(A)(2) and (B), P: Potentially Hazardous Food (Time/Temperature Control for Safety Food), Cold Holding: Shredded cooked and raw pork, shredded cooked and raw beef, cooked shrimp, breaded cooked fish, breaded cooked chili (egg battered), cut deli ham held in reach in cooler at 50 F. Deli ham in walk in cooler held at 47 F. Manger was notified and Items were discarded.

4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment: Reach in cooler in the cook line works at 53 F. Must repair.

3-14-13

6-501.12, C: Cleaning, Frequency and Restrictions: Floor around the cove in dry storage room is covered with food debris beans, flour and seeds. Must clean as often as needed.

11-8-12

7-202.12, P: Conditions of Use***** Observed can of Raid insecticide in office stored on shelf above rags used in sanitizer buckets in establishment. Person in charge voluntarily discarded. Person in charge states that pest control is done once a month in establishment. Only a licensed pest control applicator may apply pesticide in establishment, please increase frequency of treatment if needed.

9-5-12

3-501.16(A)(2) and (B), P: Potentially Hazardous Food (Time/Temperature Control for Safety Food), Cold Holding – Various items were observed out of temperature. In the sandwich table refrigerator the following items were at the noted temperatures; sliced tomatoes @ 50.1° F, sour cream @ 48.7° F, guacamole @ 51.5° F, Pico de Gallo @ 49.8 ° F, Shredded lettuce @ 47.1° F, Special beef @ 49.0° F, raw beef @ 51.0° F, and raw bacon @ 52.8° F. I had items that had been in the cooler for more than 6 hours discarded and the remainder of products adopted time as a temperature control until unit could be repaired. Also salsa in salsa bar were observed in plastic containers @ 45.7° F and 47.8° F. The salsas were removed from the plastic containers and placed in metal ones which transferred the cold from the ice better and they regained proper temperature.3-501.15 (A), Pf: Cooling Methods – A container of cooked shrimp was observed sitting on a shelf at 98.1° F. Per employee it had finished cooking about two hours prior but it was not known when they reached 135° F. I had the shrimp placed in a colander and bathed in ice water until they reached proper cold holding temperature and then placed in the refrigerator. 4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment – The sandwich table refrigerator was not maintaining products at proper temperature. Call repair technician immediately. I will re-inspect for repair.

2-16-12

3-501.16(A)(1), P: Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot Holding Cooked rice in hot holding unit in near preparation table was 93*F. Refried beans along cook line was 113-129*F. Potentially hazardous food items need to be held at 135*F or above. Food items were heated immediately on stove.

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 $600 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 Kiner, Stephanie 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.

National Beef Packing Company, a Liberal, Kan., firm, is recalling approximately 50,100 pounds of ground beef products that may be contaminated with E. coli O157:H7, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.

The following products are subject to recall:

  • 10 lb. chub of “National Beef” 93/ 7 Fine Ground Beef, Product Code 0707
  • 10 lb. chub of “NatureSource” 80/20 Fine Ground Chuck, Product Code 7031
  • 10 lb. chub of “NatureSource” 85/15 Fine Ground Beef, Product Code 7054
  • 10 lb. chub of “NatureSource” 90/10 Fine Ground Beef, Product Code 7344
  • 10 lb. chub of “NatureSource” 93/ 7 Fine Ground Beef, Product Code 7004
  • 10 lb. chub of “NatureWell 80/20 Fine Ground Chuck, Product Code 7484
  • 10 lb. chub of “NatureWell” 85/15 Fine Ground Beef, Product Code 7454
  • 10 lb. chub of “NatureWell” 90/10 Fine Ground Sirloin, Product Code 7577
  • 10 lb. chub of “NatureWell” 93/7 Fine Ground Beef, Product Code 7404

All these products bear the establishment number “EST. 208A” inside the USDA mark of inspection. The products were produced on July 18, 2013 and were shipped in 40 to 60 pound cases to retailers, wholesalers, and food service distributors nationwide.

The problem was discovered through routine FSIS monitoring which confirmed a positive result for E. coli O157:H7. An investigation determined National Beef Packing Co. was the sole supplier of the source materials used to produce the positive product. FSIS and the company have received no reports of illnesses associated with consumption of these products.  Individuals concerned about an illness should contact a healthcare provider.

A Washington creamery is recalling raw goat milk marketed for humans and pets because of possible E. coli contamination.

St. John Creamery of Lake Stevens, Wash., is recalling both refrigerated and frozen raw goat milk sold in various-sized containers with brown caps. The product was sold in western Washington with sell-by dates of July 29 and later.

The recall was initiated after routine sampling by Washington state agriculture officials. The milk can be returned to the store for a refund.

The company says it does not know of any human or pet illnesses associated with their products. E. coli can cause serious illness.

An investigation into the cause of the contamination is ongoing.

Seattle-based Marler Clark and Chicago-based Newland & Newland filed a second E. coli lawsuit yesterday against Los Burritos Mexicanos on behalf of a man who claims to have fallen ill with an E. coliinfection after eating at the restaurant.

Los Burritos Mexicanos was sued yesterday by a man who alleges he fell ill with an E. coli infection and was hospitalized after eating food prepared at the restaurant in June.  The lawsuit is the second filed against the restaurant in DuPage County Superior Court by Seattle-based Marler Clark, the nation’s leading law firm representing victims of foodborne illness, and Chicago-based Newland & Newland.

In the lawsuit, plaintiff Quinten Hayley alleges he fell ill with an E. coli infection after eating at Los Burritos Mexicanos on June 7, 2013.  Mr. Hayley alleges that he fell ill with symptoms of E. coli infection, including bloody diarrhea and severe abdominal cramps, on June 10 and was admitted to the hospital after a visit to the Emergency Room on June 11.  Court documents state that Mr. Hayley was hospitalized for four days and has continued to experience symptoms of E. coli infection since being discharged on June 14.  The complaint states that a stool specimen submitted while the plaintiff was hospitalized tested positive for E. coli O157:H7.   The DuPage County Health Department announced that at least 31 people, including one who developed Hemolytic Uremic Syndrome have been linked to this E. coli outbreak.

BACKGROUND:  Marler Clark has represented thousands of victims of foodborne illness in the 20 years since the Jack in the Box E. coli outbreak.  The law firm has secured over $600,000,000 on behalf of victims of E. coli, Salmonella and other foodborne illness outbreaks.  Together with Newland & Newland, the law firm has represented victims of several Chicago-area foodborne illness outbreaks.

Los Burritos Mexicanos, 1015 E. St. Charles Road in Lombard, was closed June 14 and reopened last week while investigators continue to try to track the cause of the outbreak.

The most recent tally of people who were made ill during the outbreak was 31, including confirmed and probable cases of E. coli O157:H7, according to Jason Gerwig, a spokesman for the DuPage County Health Department. Several people were hospitalized.

The number of E. coli cases tied to an outbreak at Los Burritos Mexicanos in Lombard, Ill., has risen to 9 confirmed and another 8 probable, according to the DuPage County Health Department.

As Food Safety News reported yesterday, the restaurant was closed on Friday for an E. coli investigation. The restaurant remained closed through Tuesday.

Out of the 9 confirmed illnesses, 6 people were hospitalized, though all have since been discharged.

National Beef Packing Co., a Liberal, Kan., establishment, is recalling approximately 22,737 pounds of raw ground beef products that may be contaminated with E. coli O157:H7, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.

The following products are subject to recall:

• 10 lb. packages of “National Beef” 80/20 Coarse Ground Chuck, package code “0481.”

• 10 lb. packages of “National Beef” 81/19 Coarse Ground Beef, package code “0421.”

• 10 lb. packages of “National Beef” 80/20 Fine Ground Chuck, package code “0484.”

All these products have a “USE BY/SELL BY DATE” of June 14, 2013. The products were produced on May 25, 2013, and shipped to various institutions and retail establishments. FSIS and the establishment are concerned that some product may be frozen and in shoppers’ freezers.

The problem was discovered through routine FSIS monitoring which confirmed a positive result for E.coli O157:H7. An investigation determined the firm was the sole supplier of the source materials used to produce the positive product. FSIS and the company have received no reports of illnesses associated with consumption of these products.

According to the Chicago Tribune, the DuPage County Health Department closed an unnamed Lombard restaurant in connection with the investigation into four confirmed cases of E. coli in people admitted to a county hospital this week, officials said today.

Jason Gerwig, a public information officer for the DuPage County Health Department, said his agency is looking at a Lombard restaurant as a possible source for the outbreak, and said the restaurant had been temporarily closed at 5 p.m. Friday as part of the investigation. Gerwig said the total number of cases confirmed or under investigation is about 10.

The four confirmed cases were all hospitalized at Advocate Good Samaritan Hospital in Downers Grove, officials said Friday. Jim Silvestri, a spokesman for Good Samaritan, said Friday that eight people had come to the hospital feeling ill and that four had been admitted.

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 $600 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 Kiner, Stephanie 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.