What's wrong with this picture? Raw Proteins

This is the cold line at a saute station. As you can see with the discoloration on the spoons, the cooks have been interchanging them between the raw proteins creating cross-contamination.

The kill step heat temperature for raw proteins varies.

• Poultry items are 165F for 15 seconds or more

• Ground meats are 155F for 15 seconds or more

• Muscle meats are 145F for 15 seconds or more

• Seafood proteins are also 145F or greater.

With practices like these, you are setting yourself up to getting people sick.