Chipotle's 2015–2016 food-safety crisis
E. coli and norovirus outbreaks sickened hundreds of Chipotle customers across the United States in late 2015. The chain closed dozens of stores temporarily and shut all U.S. locations for a day of food-safety training in February 2016 before reopening.
Chipotle reworked its food-preparation protocols and passed local re-inspections before reopening stores; sales dropped sharply in the aftermath.
The episode became a case study in how health inspections gate food-service operations.
Like Chipotle's re-inspections, Saigon House's license required a passed re-inspection before the city issued its permit. Inspections are the gate, not the paperwork itself.
