What is shocking - from the article above - is this:
Quote:
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The CDC says Chipotle has been very cooperative in the E. coli investigation, but that the company is having trouble telling the agency which batches of ingredients went to which stores at which times.
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You tell me they do NOT have a supply chain that has a system tracing their ingredients from producer to store? If I pull up a box of cilantro in one of their stores, they will not be able to tell me where it came from? They will not be able to tell me where the cilantro came from on a particular day or even week? They only have 64 ingredients according to that article!
IMHO, looking at the freaks working in that place, it may be a bunch of butt wipers not washing their hands. I never thought of it as particular clean. Sure, it is all nicely propped up, but there is still a lady missing teeth assembling my food. The model of preparing something in front of a row of people (i.e. also at Subway) grosses me out. Plastic gloves handling food and off you go to the toilet / cash register / etc.
And as a final note. Only in a very bad bind will you find me going to a Chipotle. In CA I can find a better burrito in any real Mexican restaurant. Where they cook their food HOT and the guy making the food is in the BACK, away from the cash register and spit slinging customer orders.
Cheers,
G