Cross-contamination at Jade Dragon Wok-Out leads to poor inspection

A couple of years I saw cross-contamination in the wild while sitting at a bar that faced an open kitchen. The was grilling and used the same tongs for raw and cooked (but not temped) burgers.

And placed the cooked burgers back on the same tray he used for raw patties.Screen Shot 2015-01-14 at 12.27.20 PM

I chatted with the manager and was assured that the burgers wouldn’t make it service.

Our food safety infosheet evaluation work showed that cross contamination was pretty prevalent (on average, one cross-contamination event per food handler, per hour).

And the Jade Dragon Wok-Out in Lawrenceville, GA, according to the Atlanta Journal-Constitution has an issue with cross-contamination.

During a recent inspection at Jade Dragon Wok-Out in Lawrenceville, an employee dipped a ladle that was contaminated by raw meat into a container of spices.

The spices were discarded, and points were deducted from the health score. Points were also taken off because raw shrimp were prepped next to broccoli without any separation.

Employees were performing multiple tasks using single-use gloves instead of changing the gloves and washing their hands, the inspector said. One employee touched raw meat then touched a ladle. Another touched raw egg then touched a utensil and a to-go container.

This entry was posted in Food Safety Culture, Restaurant Inspection and tagged , by Ben Chapman. Bookmark the permalink.

About Ben Chapman

Dr. Ben Chapman is a professor and food safety extension specialist at North Carolina State University. As a teenager, a Saturday afternoon viewing of the classic cable movie, Outbreak, sparked his interest in pathogens and public health. With the goal of less foodborne illness, his group designs, implements, and evaluates food safety strategies, messages, and media from farm-to-fork. Through reality-based research, Chapman investigates behaviors and creates interventions aimed at amateur and professional food handlers, managers, and organizational decision-makers; the gate keepers of safe food. Ben co-hosts a biweekly podcast called Food Safety Talk and tries to further engage folks online through Instagram, Twitter, Facebook, YouTube and, maybe not surprisingly, Pinterest. Follow on Twitter @benjaminchapman.