On May 11 Wayne County Environmental Health staff, Vaughn Anderson and Steve Rich, met with Eric Lloyd, owner of the Oak Grove Eatery. Mr. Lloyd had contacted the health department after learning that an employee was laboratory confirmed with Salmonella. He voluntarily closed the restaurant. Although no critical violations were noted at the facility, investigators learned that raw shell eggs were used as an ingredient in the hollandaise sauce. There were two possible egg suppliers, Sauder’s Amish Country Eggs or Marcus Ladrach’s Farm. A sample of leftover egg mix containing the suspect eggs was collected for laboratory testing at the Ohio Department of Health Laboratory. Test results were negative for Salmonella. Vaughn Anderson returned to Oak Grove Eatery for a final inspection on May 23. Perishable food items that had expired, were moldy or spoiled were discarded. The restaurant reopened on May 24. Eric Lloyd agreed to use pasteurized eggs for hollandaise sauce in the future.
Marler Clark represented Michelle Dukich and her son Christopher who were affected by the outbreak. Attorneys at Marler Clark reached a settlement covering medical expenses, wage loss, out of pocket expenses, and pain and suffering.