The fast-casual burrito-slinging behemoth Chipotle was awash in Halloween-themed promotions this month. Cheap “boorritos”! TikTok contests! But no haul of spooky goodies could hide the spirit of labor revolt lurking amid the other skeletons in the company’s closet. Chipotle’s continued labor violations and piss-poor treatment of its workers—who for years have reported that working conditions at the chain are a “nightmare”—came to a head with multiple rallies across New York City in October. Members of 32BJ SEIU, a property-services union dedicated over the better part of a decade to organizing the city’s fast-food workers, gathered to speak out against the company’s failure to heed the city’s 2017 Fair Workweek law. Chipotle’s stated commitment to “raising the bar” in matters of social responsibility apparently stops when it comes to its own employees.

A page on Chipotle’s corporate website touts its “food with integrity” tagline, adding, “With every burrito we roll or bowl we fill, we’re working to cultivate a better world.” That’s certainly not the case for their workers, nor is it all that plausible a claim for the customers, with the restaurant chain’s brutal working conditions and correspondingly lax approach to food safety oversight producing a worrisome array of public health hazards. Since 2008, the company has been at the center of twelve major food safety incidents, including a 2008 hepatitis outbreak in San Diego, a rash of E. coli and norovirus cases across the West Coast and Midwest in 2015, and a fairly exotic Clostridium perfringens outbreak in Ohio last year.

The company’s obsessive focus on rapid delivery also directly threatens the well being of its workers. “It takes a lot of physical labor to make the food and serve it,” said Jeremy Espinal, a 20-year-old college student from the Bronx who’s been with Chipotle for nearly two years. “We are put under a lot of pressure to make quality and safe food in a fast time, but also to serve customers and give them a quality experience while still getting them down the line quick.”

Espinal has been injured on the job multiple times, and characterizes his routine at Chipotle as “hard and stressful work,” involving pronounced physical and mental strain as he and his fellow workers hustle to meet management’s sky-high expectations. My interviews with him and several other line workers for the chain depict a workplace long on manic stress and short on basic dignity and respect for workers. Not surprisingly, staff turnover is constant at the chain’s franchises, and comprehensive staff training is an afterthought.

Employees also say that managers play favorites, and are quick to retaliate against people who stand up for themselves. Jahaira Garcia, a 21-year-old Chipotle worker from Queens, told me, “We are treated poorly. People get fired for no reason or just because a manager doesn’t like them. Managers scream at you; make you feel undervalued. There’s also a lot of favoritism, which is not good because some people get more hours than people who truly need or deserve the hours. On top of that, supervisors sexually harass women here, and everyone is scared to speak up.”