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.
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).
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.