DENVER--(BUSINESS WIRE)--Nov. 20, 2015--
Chipotle Mexican Grill (NYSE: CMG) continues to work closely with state
and federal health officials, as the investigation continues into an E.
coli incident initially linked to 11 Chipotle restaurants in Washington
The Centers for Disease Control and Prevention (CDC) reduced the number
of cases connected to Chipotle from 50 to 37 cases on November 18 (with
24 in Washington and 13 in Oregon). This reduction of nearly 25% was
based upon more sensitive testing which revealed the cases were not
related to Chipotle. The CDC has informed Chipotle that it identified
six additional cases in which initial testing matches the E. coli strain
involved in the Washington and Oregon incident. Although one of the
individuals has no known link to Chipotle, five individuals did report
eating at Chipotle, including two in Turlock, Calif., one in Akron,
Ohio, one in Amherst, NY, and one in Burnsville, Minn.
Investigators have suggested that in incidents like this, it is not
unusual to see additional cases after the initial incident as the
investigation moves forward. The source of the problem appears to have
been contained during a period in late October. Forty-two of the 43
cases linked to Chipotle, reported visiting one of the restaurants in
question between October 13 and October 30. One person reported having
eaten November 6.
In response to this incident, Chipotle has taken aggressive steps to
make sure its restaurants are as safe as possible. There have been no
reported new cases in Washington or Oregon since Chipotle put its
remediation plan into effect.
Specifically, the company conducted deep cleaning at the restaurants
that have been linked to this incident, replacing ingredients in those
restaurants, changing food preparation procedures, providing all
necessary supply chain data to investigators, and surveying employees to
be sure none have had any symptoms of illness (note: no Chipotle
employees in any states have been ill related to this incident). Similar
actions are immediately being taken in response to these newly reported
Chipotle is also taking significant steps to be sure all of its food is
as safe as possible. Specifically, the company is expanding testing of
key ingredients, examining all of its food-safety procedures to find any
opportunity for improvement, and is working with two renowned food
safety scientists to assess all of its food safety programs, from the
farms that provide its food to its restaurants.
“We take this incident very seriously because the safety of our food and
wellbeing of our customers is always our highest priority,” said Steve
Ells, chairman and co-CEO of Chipotle. “We are committed to taking any
and all necessary actions to make sure our food is as safe as possible,
and we are working diligently with the health agencies.”
“We offer our sincerest apologies to those who have been affected,” said
Ells. “We will leave no stone unturned to ensure the safety of our food
– from enhancing the safety and quality assurance program for all of our
fresh produce suppliers, to examining all of our food safety procedures
from farm to restaurant, and expanding testing programs for produce,
meat and dairy items before they are sent to our restaurants.”
According to the CDC, there are about 48 million cases of food-related
illness in the U.S. annually, including 265,000 cases of E. coli.
Additional information about this incident is available online at
Steve Ells, founder, chairman and co-CEO, started Chipotle with the idea
that food served fast did not have to be a typical fast food experience.
Today, Chipotle continues to offer a focused menu of burritos, tacos,
burrito bowls (a burrito without the tortilla) and salads made from
fresh, high-quality raw ingredients, prepared using classic cooking
methods and served in a distinctive atmosphere. Through our vision of
Food With Integrity, Chipotle is seeking better food from using
ingredients that are not only fresh, but that—where possible—are
sustainably grown and raised responsibly with respect for the animals,
the land, and the farmers who produce the food. In order to achieve this
vision, we focus on building a special people culture that is centered
on creating teams of top performers empowered to achieve high standards.
This people culture not only leads to a better dining experience for our
customers, it also allows us to develop future leaders from within.
Chipotle opened with a single restaurant in 1993 and operates more than
1,900 restaurants, including 17 Chipotle restaurants outside the US, 11
ShopHouse Southeast Asian Kitchen restaurants, and is an investor in an
entity that owns and operates three Pizzeria Locale restaurants. For
more information, visit Chipotle.com.
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Chris Arnold, 303-222-5912