My family & I recently went out to a teppanyaki restaurant. The food was great and we had no issues with food poisoning, but it got me wondering about their food safety.
The chef cooked everything (seafood, vegetables, fried rice, and chicken) on a large griddle. During the cooking, the chef pull a knife out of a holder on his belt, and chopped the various ingredients in place, on the griddle. He did this numerous times, including with the chicken he was grilling. It seems like he chopped partially cooked chicken (still very pink - looked mostly raw to me) and then used the same knife to chop other ingredients. How is that not a food safety concern?
To be fair, we have eaten at the same restaurant many times, it has passed inspection by the county environmental health office (and the certificate was posted, as required).
How can a chef use a knife to cut (mostly) raw chicken on a hot griddle, then turn around and use the same knife to cut other ingredients, without contaminating them?