Chipotle

⚠️ Risks & cross-contamination

• The location is not dedicated gluten-free, so there is an inherent cross-contamination risk unless precautions are followed.
• Flour tortillas are the primary gluten-containing items to avoid; corn tortillas are generally considered gluten-free, but there can be trace gluten in some corn-related components or shared equipment.
• Cross-contact risk may be higher during busy periods or if procedures aren’t followed consistently. Still, a large volume of recent reports describe proactive glove changes, utensil swaps, and counter cleanings when gluten-free needs are declared.
• If you have celiac disease or very high sensitivity, it’s prudent to request that a single staff member handle your order from start to finish with fresh gloves and utensils, and to ask for backstock ingredients to minimize CC risk.