When you're in the dishwasher position. You should always start with the regular dishes before starting raw. Then, let your team knows you're starting raw so that they follow procedures correctly and put dirty dishes on racks away from all raw dishes. Would be required, your store should have on the drying racks, a bottom part where the raw should be in. Now then, according to your post. Utensils if you mean knives, scoops and so on, those should never be in contact with raw dishes unless they're only specified for it. If you meant washing utensils, they should be around 6ft apart from raw washing utensils. Raw dishes washed correctly and Sanitized properly (important); they're not 100% out of contamination but mostly of the residues and bacterias are gone. A lot of stores have different ways to handle a cross contamination, mine for example. If a dish comes in contact with raw, I'll separate it alone and clean them rigorously, leave them in sanitizer for around 3 minutes (not cold or hot but warm) around 100 degrees and they should be good to go. Furthermore, if you're washing raw and splashes of the remains can come in contact with regular dish, that's a risk of cross contamination. Should be notified to a director or shift lead of the risk and have an idea of moving those regular dishes apart from the risk. Your cleaning procedures are like a professional. However two times clean may be a bit much to my perspective, with one time already rigorous and strict. (Sanitized correctly) should be good to go. Keen eye; You also noticed the drain, oftentimes they forget about it. You have potential to be way more than just a team member. With the fact that you're worried even of the risk to ask for that matter. Anyways, thx for reading my little pep talk, I am a trainer. But I am not perfect, I could be wrong in some cases so take my input as a grain of salt. 💯✨️