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⚠️ Risks & cross-contamination

• Pastries that are gluten-containing were specifically called out in at least one encounter, underscoring the importance of avoiding pastry or pastry-bin items if avoiding gluten entirely.
• A report suggests potential miscommunication or uncertainty around a marinade and some glove-use practices during service, which could affect cross-contact risk if not managed carefully.
• While the facility is described as dedicated gluten-free, there are mixed guest experiences. Vigilant communication with staff about GF preferences and verifying that items are prepared without shared equipment can help mitigate risk.