The Broadway outlet of fast food chain Chipotle remained closed Wednesday as company and public health officials worked to identify what at the Capitol Hill restaurant and other locations in Washington and Oregon sickened customers with an outbreak of E. coli illnesses.
Washington health officials say 25 cases have been reported so far in the state — six in King County.
The Broadway Chipotle and the University District location are the only Seattle restaurants thus far tied to the outbreak:
In Washington, residents of Clark (11), Cowlitz (2), Island (2), King (6), and Skagit (4) counties have been reported as outbreak cases. Of the 25 cases, 23 reported having been at Chipotle restaurants before getting sick. Nine of the Washington residents were hospitalized. Cases range in age from five-to-60.
There are five Washington restaurants associated with this outbreak: Hazel Dell, 7715 NE 5thAvenue, Suite 109, in Vancouver; 1404 Broadway Avenue and 4229 University Way NE in Seattle; 512 Ramsey Way 101 in Kent; and 1753 S. Burlington Blvd. in Burlington.
Chipotle restaurants remain under a “voluntary closure” that began over the Halloween weekend, according to the state.
“Many people affected with Shiga toxin E. coli may not seek health care, so the number of people made ill by this outbreak is likely more than identified,” Oregon health officials said, urging “people who have eaten at a Chipotle during October 2015, and become ill with vomiting and bloody diarrhea, to see their health care provider and mention this outbreak.”
Investigators are attempting to pinpoint the source of the contamination. Officials said Tuesday that the the microorganism responsible for causing the illnesses has been identified and could be tied to produce used by the chain.
The outbreak is the latest example of the massive impact a health issue at a major chain can have with interconnected supply systems and large customer bases. Smaller health issues like a listeria outbreak to start the year also, of course, can hit small, independent businesses and regional chains.
Despite Broadway’s reputation for chewing up and spitting out “limited service” chain restaurants, Chipotle has drawn steady business and long lines since opening in 2013 in the Harvard Market space left behind when Tacos Guaymas moved up the street.
“The safety of our customers and integrity of our food supply has always been our highest priority,” Chipotle chairman and CEO Steve Ells said in a statement. “We work with a number of very fresh ingredients in order to serve our customers the highest-quality, best-tasting food we can.
