Greensboro, NC -- At home you may use different cutting boards to separate meats and veggies. But most of us only have one kitchen sink. In a restaurant though, one sink is a big violation.
And it's a violation inspectors see often. They find workers washing or storing fruits and veggies in the same sink where they wash their hands. The big deal? Chef Keith Gardiner, instructor at GTCC's Culinary Technology department says, "If I am storing or washing vegetables in hand sink and they come in touch with poultry, for instance, very seldom am I ever going to cook produce to 165 degrees to kill the bacteria it may have come in contact with."
Gardiner goes on to say, "Cross contamination becomes a very big problem because there's no chance of that bacteria ever being killed and you never know what's in that sink."
Using the wrong sink can cost a restaurant as many as nine points.