Street

⚠️ Risks & cross-contamination

• The restaurant does not have a dedicated gluten-free facility, which inherently raises cross-contamination considerations.
• There are reports of a dedicated gluten-free fryer being used for fries, which is a positive sign, but it may not always be available. When the GF fryer is down, items that normally rely on it could encounter cross-contact.
• A recent diner noted a brief adverse reaction after tortilla chips were served when the GF fryer was not in use, highlighting a concrete risk if fryers aren’t consistently dedicated or properly managed.