It wasn't a pleasant night for Tim Gill's wife and daughter after they ate at Log Jam in Grand Ledge.
"[They] were both really, really sick," Gill explains. "In the morning I spoke to my friend and found out both his daughter and wife had the same symptoms."
All four got the fish and chips when they ate together on Saturday afternoon.
"Certainly wasn't a coincidence that they all ate at the Log Jam," Gill believes.
The Barry-Eaton Health Department says those four are among more than 40, and its confirmed norovirus as the cause of the sickness.
That stretches back to Wednesday, November 22nd, when people like Michelle Poole say they got sick after eating at Log Jam.
Her husband had to go to the hospital because he was so dehydrated from the sickness.
That's when customers like Gill wishes the restaurant would've put out a warning:
"I just think it's important for any business that experiences something like this that they make sure that they get that information out to their customers right away to take steps to protect their health and safety... not just [the restaurants] reputation."
Log Jam declined an interview request, referring all questions to the health department.
The department did say the restaurant was deep cleaned on Monday with its supervision and all prepared food was thrown away.
But that was the second time the health department had gone to the restaurant in the last week, and Gill feels if the restaurant had done the deep clean after the first visit, it would've made a difference.
"Had they done the right thing to begin with, maybe my wife and daughter and many others wouldn't have gotten sick," he says.
The Barry-Eaton Health Department says if you're experiencing Norovirus-like symptoms including diarrhea and vomiting, you should avoid making food for anyone else until you're symptom free for 48 hours.
Stay home until you're symptom free for 48 hours.
Wash hands often, thoroughly, including under fingernails and wrists. If other people are sick in your home too, try and designate a specific bathroom for them to use, and disinfect once everyone is healthy again.
And disinfect the "high touch surfaces" like counters and railings. The department suggests a bleach and water solution (1/3 cup of bleach per gallon of water). Make sure to wear gloves and eye protection, and ventilate smaller areas you're bleaching when possible.
