Chipotle

⚠️ Risks & cross-contamination

• The location is not a dedicated gluten-free facility, so cross-contamination risk exists inherent to a shared kitchen.
• Cross-contamination risk can come from items like tortillas and certain toppings if precautions aren’t followed, or during busy periods when lines are long and multiple orders are in process.
• The strongest mitigation observed is the routine change of gloves, replacement of spoons/utensils, and use of fresh toppings from back stock when gluten concerns are raised.