Chipotle Now Facing Criminal Investigation with FDA

The investigation is being conducted by the U.S. Attorney’s Office for the Central District of California in conjunction with the Food and Drug Administration’s Office of Criminal Investigations, Chipotle said in a filing with the Securities and Exchange Commission. Representatives from those offices were not immediately available for comment.

The disclosure comes as Chipotle Mexican Grill Inc. reels from an E. coli outbreak linked to its restaurants in late October and November. That was followed by a separate norovirus outbreak at a restaurant in Boston. The cases received far more national media attention than the norovirus outbreak in California, and the company’s sales have plunged. Sales fell 30 percent at established locations in December, Chipotle said Wednesday.

The emergence of a criminal investigation after a norovirus outbreak is unusual, said Bill Marler, a food safety lawyer representing Chipotle customers who were sickened in Simi Valley. Outbreaks at restaurants are typically caused by an infected employee.

WELL……….we thought this was not just a normal scenario, since it is not often that a large chain restaurant experiences such episodes. We think this is more like internal sabotage, to bring the price down of the stock, so people can buy it at a lower price, OR, it’s just plain stupid careless food preparation–OR–BOTH?? If there is internal sabotage, then the snitch will come forth and get immunity, and be pointing at someone. OK it might not be HSUS, but HSUS does say to avoid mass produced frozen food. So our bets are on the sabotage.

And then we now see that some claim it’s the GMO people doing the sabotage..??? Well, we don’t think that really would work so well, because it does not automatically mean people would abandon local food restaurants. However, from a financial standpoint, it stands to reason that when Chipotle stock goes down, someone is going to buy it, then when it goes up, many will sell it.  Our bets still on the sabotage, but for $$$, not for non GMO.

We went to Chipotle. Once. It was OK but nothing to write home about.

Every single person in line had (1)a cellphone in hand,texting and (2)tats. Meaning a helluva lot of young people buy into the perception that Chipotle is hip, safe, and cheap. It might be cheap. Other than that, we were not impressed, the people handling food didn’t have hairnets and some didn’t have visors. Nearly all of the food is hot and the guy cooking or heating in back had a huge open pot with no cover. At least at the buffet restaurants there is a sneeze bar.

It really doesn’t matter what Chipotle does, since following the HSUS way of local sourcing with alleged meticulous foods ends up in showing a brand new strain of disease. That’s according to the CDC……

“The latest crisis began in October when Chipotle closed 43 restaurants in Washington state and Oregon after health authorities linked an E. coli outbreak to six restaurants in the region. Illnesses contracted at Chipotles were then reported in seven more states.”

“Earlier this month, at least 80 students at Boston College got sick after eating at a Chipotle. Boston health officials said the cause was norovirus, a common virus, while citing the restaurant for two health violations: improper handling of poultry and the presence of a sick employee.”    

and NOW FDA and CDC and more getting involved:

“Amid an ongoing E. coli outbreak investigation at Chipotle Mexican Grill, the Food and Drug Administration (FDA) on Tuesday announced that it is joining the effort to investigate what may be a second wave of illnesses linked to the chain restaurant. The new illnesses are caused by the same type of E. coli found in the previous cases—Shiga toxin-producing Escherichia coli O26 (STEC 026)—but with a different, rare genetic variant.”

To investigate this second wave, the FDA has combined forces with state and local authorities, plus the Centers for Disease Control and Prevention (CDC), which on Monday first announced an investigation into five cases of the variant E. coli infections. Those cases included one in Kansas, one in North Dakota, and three in Oklahoma. The sickened people from Kansas and North Dakota reportedly ate at the same Chipotle restaurant in Kansas before falling ill. The three sickened in Oklahoma were separate cases, but all three reportedly ate at the same Chipotle, the FDA reported.”

“The new cases, if confirmed, would bring the new E. coli outbreak numbers to 58 sickened and 12 states affected. The other states linked are California (3 cases), Illinois (1), Maryland (1), Minnesota (2), New York (1), Ohio (3), Oregon (13), Pennsylvania (2), and Washington (27). All of the cases involve some form of the STEC 026 bacteria.”

“Usually, the germ causes severe diarrhea, often bloody, and abdominal cramps two to eight days after a person eats contaminated food. But STEC 026 can also cause more severe illness, which can lead to kidney failure. There have been no reports of death in the outbreak.”  [PD note–not yet]

Based on the data so far, the FDA and CDC suspect that a common ingredient or menu item is the source of all recent STEC 026 cases. The agencies, along with local and state officials, are using whole genome sequencing to track the germ. But to date, the source is unknown.”

“Amid the initial STEC 026 outbreak, a Boston Chipotle restaurant was linked to a separate outbreak involving norovirus, the most common cause of gastrointestinal illness in the country. In that outbreak from earlier this month, 153 people were sickened, including 141 students from Boston College. Local health officials reported a number of health safety violations at that restaurant, including meat held at the improper temperature and a sick employee.

“In response to the outbreaks, Chipotle has laid out new guidelines to guard against further illnesses, including expanded food testing and updated safety procedures. In November, during the initial STEC 026 outbreak, the restaurant chain closed 43 restaurants in Washington and Oregon. With the approval of local health officials, those restaurants have since reopened.”

“Still, a Reuters/Ipsos poll on Tuesday found that a quarter of people aware of the outbreaks said they were eating at the restaurant chain less often than usual. Also, the burrito-maker’s stock has plummeted in response to the outbreaks. On Tuesday, its stock closed below $500 for the first time since May 2014.”

The Chipotle AR mantra ads………………



We’re all about simple, fresh food without artificial flavors or fillers. Just genuine raw ingredients and their individual, delectable flavors. We source from farms rather than
factories, and spend a lot more on our ingredients than many other restaurants.
We wouldn’t have it any other way.


Great ingredients deserve great preparation. Morning to night, our skilled crews
use classic cooking techniques on the meticulously sourced meats and produce that are delivered regularly to each restaurant

While industrial farming practices have evolved to maximize profits and production, we make an extra effort to partner with farmers, ranchers, and other suppliers whose practices emphasize quality and responsibility. See how we’re making choices with farmers, animals, and the environment in mind.


We think that animals raised outdoors or in deeply-bedded pens are happier and healthier than those raised in confinement.


Yeah, yeah, yeah. We think it’s pretty much some way to serve food that can kill you even with only one meal. It may not be processed, but really?

Would you want to be the one that gets some strain of infection no one has ever had? Does it not sound like internal sabotage to anyone? It reminds us of how HSUS is all over the world and allegedly knowing about every disease before anyone else. Does that not sound suspect to anyone?

Then using that ploy to tell everyone not to eat this that and the other. Meanwhile having invested in whatever bio med company that makes the vaccines. It could be a big coincidence. Like HSUS investing in the businesses that make the microchips many years ago. Right. BARF.