Twelve patrons who dined at a restaurant in Raymond, Minnesota on May 28, 2011, became ill with symptoms consistent with norovirus. Investigators conducted a case control study. Both cases and controls reported consuming a variety of foods and beverages available on the menu. No specific food item was significantly associated with illness.

Five food service employees were interviewed, of whom two reported illness. One employee was ill 6 to 8 days prior to the May 28th meal date. The other food server became ill on May 28. Both employees worked as food serves, and one also wrapped silverware.

Based on the identification of two ill employees who handled food at the restaurant, investigators concluded the source of the outbreak was likely one or more infected food workers.