Protecting families from contaminated food and water
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Protecting families from contaminated food and water
Posted in E. coli,Our Blog,Outbreaks & Recalls on September 9, 2025
The Arkansas Department of Health is investigating an E. coli outbreak at McClard’s Bar-B-Q Restaurant in Hot Springs, Arkansas. Several reports of possible E. coli infections have been reported to the Department from customers who ate at the restaurant leading up to Labor Day weekend.
Here’s what we know about the E. coli outbreak at McClard’s Bar-B-Q and what to do if you are sick.
The Arkansas Department of Health began receiving complaints of foodborne illness over Labor Day weekend. Large groups of people who ordered takeout from the restaurant reported symptoms consistent with foodborne E. coli infections.
At least two dozen sick over Labor Day weekend from McClard’s Bar-B-Q takeout
Reports indicate that those who fell sick ate food from the restaurant starting on August 26, 2025.
This prompted a site visit to the restaurant.
In response to complaints of foodborne illness over the weekend, Arkansas Department of Health performed a Food Establishment Inspection. Several violations were observed.
Most violations involve time and temperature control. Violations that significantly contribute to foodborne illness risk.
The following violations were reported:
The inspector observed food removed from temperature control did not have labels indicating when it took place.
“The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control: time labels were applied to cole slaw, meats, and cheese that was held out of temperature control.”
After discovery, the labels were applied.
Cleaned and sanitized pots, pans, dishes, containers, and utensils are an important aspect of food safety management. Too much sanitizer can cause poisoning. Too little sanitizer can lead to spreading foodborne germs.
The inspector observed too little sanitizer concentration in the dishwasher per health code.
“A chlorine solution shall measure 50-100 mg/L at a temperature of 75°F-100°F. Chlorine<50ppm CL at dishwasher: 3 compartment sink was properly set up to wash/rinse/sanitize and dish company contacted.
In response, restaurant employees set up the three-compartment sink to properly wash, rinse, and sanitize dishes manually.
Following the initial inspection on September 2, 2025 in response to the E. coli outbreak at McClard’s, health inspectors revisited the restaurant.
Additional health code violations were observed at the restaurant’s follow up inspection days later.
The following violations were reported:
State health code is very specific about how food should be safely cooled. The restaurant was found in violation of these cooling procedures. Improper cooling can allow harmful bacteria like E. coli, Listeria, and Salmonella to grow to infectious numbers.
“Foods shall be cooled from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours for a maximum of 6 hours cooling.”
In response, the whole cuts of beef meat that were stored in the walk in cooler found to be >41°F and were over the maximum six hour cool down period were voluntarily discarded.
Much like the violations in the previous inspection, the restaurant continued to fail at properly marking food.
“Food prepared and held for more than 24 hours shall be clearly marked to indicate the day or day by which the food shall be consumed on the premises, sold or discarded for a maximum of 7 days.”
In response, prepared and unlabeled whole meat beef that was stored in the walk in cooler was discarded.
Food contact surfaces must be both clean and cleanable. Damaged cutting boards can be a breeding ground for harmful bacteria.
“EQUIPMENT FOOD-CONTACT SURFACES AND UTENSILS shall be clean to sight and touch. Wooden cutting blocks shall be resurfaced to ensure smooth, nonporous, easily cleanable work environment.”
In response, new cutting boards were put into service until repairs on the restaurant’s wooden cutting board could be made.
Reports indicate that the restaurant was not ordered to close, but did so out of “caution and responsibility to its customers.”
It is unclear whether this happened after the initial inspection or the follow up inspection.
The restaurant made a statement in response to the illnesses associated with their establishment, taking responsibility for the impact it had on the community.
“This is the first time in 98 years that McClard’s has every had to face something like this,” said the statement. “It was painful to hear that some of our customers may have gotten sick, but our immediate priority was to address the problem head-on. With the help of the Health Department, we are putting every safeguard in place to ensure this never happens again.”
The symptoms of E. coli infections can vary from mild to severe. Most people begin feeling sick around three to four days after exposure. However, some may begin feeling sick as early as one day or as late as 10 days or more after eating contaminated food.
Symptoms to look out for include:
Normally healthy people generally recover from E. coli infection within five to seven days. Some people, on the other hand, may experience other complications. These complications may lead to hospitalization or even death.
The elderly, young children (under five years), and those with a weakened immune system may experience more severe illness or develop serious complications. Complications like hemolytic uremic syndrome, or HUS.
HUS, is a rare, but serious health condition that can develop after becoming sick with a toxin-producing bacteria like E. coli.
This complication develops when toxins rupture blood cells. These ruptured bloods cells clog the filtering aspects of the kidney. This can result in kidney failure and cause other downstream negative health effects.
People with HUS require hospitalization and monitoring to prevent further damage.
Symptoms to look out for include decreased urination, paleness in cheeks and inside of lower eyelids, and fatigue.
If you have been sick with symptoms consistent with E. coli infection and begin experiencing these HUS symptoms, get medical help right away!
If you have symptoms consistent with an E. coli infection, you may be wondering what you can do to help.
Even if your symptoms are mild, it is still a good idea to report your illness to your local health department. This can help investigators get a better picture of the scope of this E. coli outbreak at McClard’s Bar-B-Q.
They may ask you questions about your symptoms, what and where you have eaten in the past few weeks, and other supporting information. So have that information handy.
If you have been seriously impacted by this outbreak, it is a good idea to get advice from an experienced E. coli lawyer.
If you have become seriously ill with an E. coli infection and wish to make a legal claim for compensation, The Lange Law Firm, PLLC has an E. coli lawyer that can help.
The Lange Law Firm, PLLC has successfully won millions of dollars in products liability and food poisoning cases and they can help you too!
Call (833) 330-3663 or send an email for a free, no obligation consultation.
By: Heather Van Tassell (contributing writer, non-lawyer)