Posted on 12/22/2015 10:48:21 PM PST by dennisw
Edited on 12/23/2015 12:28:57 AM PST by Admin Moderator. [history]
Wall Street is very very worried that those long lines at Chipotle around lunchtime may be a thing of the past following reports of more E. coli cases tied to the popular Mexican food chain.
Shares of Chipotle (CMG) fell 5% Tuesday and dipped below $500 for the first time since May 2014 after the CDC said Monday afternoon that there may be a new, unrelated E. coli outbreak.
Karma / God’s wrath falls on the unAmerican restaurant for a reason.
I've noticed that Chipotle workers are mostly very young, sometimes under pressure to serve a lot of customers rapidly, and sometimes are a little careless about putting your food together. I wonder if this slight carelessness could translate to a difference in food safety.
Has Soros scooped into buy shares?
Anyone can go into a Chipotle with 5-10 friends. Half run to a hospital that night claiming food poisoning and Chipotle will lose another 5 points.
Chipotle has top rank investigators looking into sabotage or they are fools.
Only if they are pooping on the lettuce
That’s from Mexican fields. NAFTA lettuce. Free trade at its best. Have some of that lettuce with your nasty Chinese catfish.
Chiplotle’s not even that good anyway for what you have to pay for it.
Sure it could. But the Chipotle contamination incidents in the news originate with the agricultural operations that supply it.
E. Coli doesn’t come from handling food too fast or careless.
I have not been to that employer of Mexican slave labor since 2007. Even back then I didn't like the vibe and the high prices. But an ailing older relative loved the place so I took him there five times and he was paying anyways.....:)
E. Coli is organic and all natural. It fits in with their marketing.
It was Mexican onions that killed ChiChis and their customers.
speed in this case goes hand in hand with preparation so yes. Possible stuff is simply undercooked.
I had e coli in 1984 in September. Got it in St Maartens. Came home feeling fine on a Sunday and next Friday it built up to where i got sick. I weigh 150ish and by Monday when i went to dr i was down to 134 and running 103 degree fever. I was cured around New Years. It kept coming back every 10 days or so. I imagine they have better drugs to knock it out now. They eventually had me in hospital and had to go inside me to wipe it out. Not an experience i want to repeat.
Their excuse now is that they use such fresh, small-farm ingredients that this somehow causes E.coli. I don’t follow this logic, but they seem to be saying they are so cool and PC that a few poisoned customers are no big deal in the prog scheme of things.
Actually, there is some sense to that. When you get ingredients from a variety of ever-changing local sources rather than a large central distributor with standardized quality control, you’re playing Russian Roulette. It introduces a lot of uncertainty about cleanliness and quality control into the system. In other words, like all other liberal schemes, the local food movement sounds wonderful in theory, but when you try to put it into practice, it kills people.
Having driven by many lettuce fields, one usually sees the ag workers evenly walking and working the rows from one end to the other. Tough time if one has to take a bathroom break and the porta potties are 1/4 mile (or more) away at the opposite end of the row they’re working. This ain’t rocket science where the eColi comes from.
Chipotle has put itself out of business.
Absolutely
Couple that with some simple things I've observed: When grill cook prepares a new batch of meat. The server scrapes the contents of the old meat into the new meat and continues to use the old spoon. By the end of the day who knows how many colonies of bacteria you have grown on that spoon.
At a good restaurant the master chef pays a great deal of attention to the cleanliness of the kitchen. Who plays that role at a Chipolte? I can never tell. People switch on and off of stations randomly. The guy cooking the meat could have been washing dishes 5 minutes ago.
The rice preparer uses a huge bowl that takes up half his forearm when he is stirring in the cilantro. Has he washed his forearms? I doubt it.
My biggest pet pieve is the cashiers grab cups and if they get more than 1 stick their fingers inside of the upper cup to pull it off of the bottom cup. I ask for another cup. What I should do is rub the inside of the cup with my fingers and ask if he or she would like to use the cup now.
My friend has tried to talk to the manager at a local Chipolte about how they can more efficiently move people through the line. They blow him off like he's from Mars. (My friend has an MBA has been in manufacturing for almost his whole life)
This chain was an accident waiting to happen I have had to stop going there.
When I go into a franchise restaurant, I try to notice the small details that indicate it is well-run and thus probably keeping the food safe and not cutting corners.
FWIW, Panera and even the local McDonald's have really upped their game on food preparation and attentive employees. The local Chipolte....I avoid it when they get busy; it gets sloppy.
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