In another blow to the beleaguered restaurant chain, Chipotle Mexican Grill has temporarily shut down a restaurant in Virginia following multiple reports of customers falling severely ill after eating there.

Location to reopen after complete sanitization

Chipotle shut down a Sterling, VA., location following customer reports about vomiting, diarrhea, severe stomach pain, dehydration and nausea. In one particular case, a patron reported needing two hospitalizations due to the illnesses.

Eight reports of what appears to be a localized norovirus outbreak came pouring in on IWasPoisoned.com after customers ate at the Sterling location from July 14-15.

Chipotle has confirmed knowledge of the illnesses and is working with local health officials to resolve the issue, according to Business Insider.

In one graphic depiction on IWasPoisoned.com, a user reported their child was “violently sick” with “puking, diarrhea [and] severe pain” after eating at the Sterling location on July 14. The situation took a turn for the worse over the weekend, requiring a hospital visit for dehydration, nausea and pain.

“The reported symptoms are consistent with norovirus,” Jim Marsden, Chipotle’s executive director of food safety, said. “Norovirus does not come from our food supply, and it is safe to eat at Chipotle.”

Chipotle expects to reopen the Sterling location on July 18 following complete sanitization.

A recent history of foodborne illness at Chipotle

In 2015, Chipotle’s food safety woes began with an E. coli outbreak that started in late October. Following that, a location in Boston had a norovirus outbreak in December 2015, which left more than 130 people sick.

By the end of 2015, more than 500 people had gotten sick after eating in a Chipotle restaurant, according to Food Safety News.

In early 2016, the chain shut down all locations for a day to do a reset with employees about food safety.

Chipotle management used the pause to discuss changes to its food prep and handling procedures in an effort to avoid further food poisoning.

The changes at the time included:

Dunking onions in boiling water to kill germs.
Adding the cilantro to the rice while the rice is still hot.
Using lemon and lime juice to kill pathogens in onions and other fresh ingredients.
Pre-shredding or chopping non-meat ingredients such as cheese, onions, tomatoes, and cilantro so they can be tested before being delivered to stores.