Simultaneously, as we were conducting the case investigation we had to put forth control measures and interventions at cafeteria A. The kitchen was inspected, leftover food was recovered and cultured. Food preparation and kitchen cleaning procedures were reviewed. Certain food items were quarantined. Employees were interviewed and were inspected for sores, boils, cuts, IV tract marks and were sent to occupational health services. Nares swabs were obtained on all the cafeteria workers. 3 cafeteria staff members who reported either cold symptoms or diarrhea or changes in bowel habits submitted stool samples or rectal swabs. All 17 staff members were questioned daily for symptoms.