Chipotle Mexican Grill

I live almost 40 minutes away, I don’t get chipoltle often because they’ve gone down hill and are quite expensive. I get home and go to eat my food and none of my requested topping are there. I AM FUMING. I work in food service I can excuse some thing but you can’t tell me that this wasn’t just pure laziness.

Dining area was filthy, no clean area to sit. Trash all over the place. Floors tables overflowing trash cans. Loud explicit music playing with children around. The workers were rude. Their buddy came in and was giving all the workers handshakes with their gloves on. Honestly whoever is in charge of this crew should be fired.

This location has unfortunately gone downhill recently. From my experience tonight, the core issue seems to stem from management and staff accountability. I placed an online order that was estimated to be ready within 10 minutes. I arrived about five minutes after the scheduled pickup time and checked at the online order station, where I was told my food was “still being made.” Over the next several minutes, I watched multiple other online customers arrive and receive their orders while mine remained unaddressed. After about five minutes of waiting, I looked to see whether my order was actually being prepared, and it appeared it had not been started. I brought this to the attention of the same employees, but another five minutes passed with no clear response or ownership of the issue. At

Went here on 1/30 at approx 2210 and saw that they were open until 2300. Went to try and use their restroom first as I had just finished a three hour trip only to find that they were blocked off. I asked an associate if they were closed and she responded yes. I found this a bit odd as they still had 50 mins before door closing, this would seem like something done closer to the 15, maybe 20 min mark. So I inquired as to who the Manager at the time was and had been informed that Conner was the individual who was allowing this to happen. Seems like perhaps some retraining may be needed as cutting off services to your patrons will start making you a less than desirable location to want to visit.

The restaurant was not very clean. The acceptable food handling practices of the employees was not acceptable. While waiting in line I observed many instances where the employees were handling food directly with gloves that had been in contact with the floor, unclean surfaces, and their bodies. One employee (the one in the photo) in fact dropped a plastic glove onto the floor, picked it up, and began preparing an order in front of me.