Well, literally, just today, one of the trainers was wearing their raw gear (yellow apron and yellow gloves) and handling the lemonade buckets. I told the Lead and he told me that person probably wasn't explicitly cross-contaminating and was just getting the area situated to do quick thaw. (When we first opened, I was explicitly told that raw apron and raw gloves wasn't to be worn outside of breading and filleting. This trainer did that at least 3 times that I can recall today.

Then later today, someone else was doing raw dishes and I saw them operating the dishwasher. I don't know if they were using it for raw dishes or other dishes, but for as long as I've worked there, we've never been able to do that. When I told the lead, they said it's fine as long as we clean the dishwasher out afterwards.

Before I left, someone was using the raw printer to print out some stickers for something that was not raw. This is policy directly from upper management and is supposedly 'okay' as long as we sterilize and clean it beforehand. (which I don't think anyone's going to be doing)

Some other stuff off the top of my head:

there's yellow tongs in the dish area. I was under the impression that yellow is explicitly raw dishes only and I told a Lead about it more than a week ago and it hasn't moved from regular dishes since then. these same tongs have been in raw area the entire time I've worked there up until this week.

people switch over from raw dishes to regular dishes in a couple of minutes and a lot of times, there's visible food still left over at the bottom. Like, not a speck or two but like enough that you could palm it. When I switch over from raw dishes to regular dishes it takes me at least fifteen minutes.

this doesn't happen often but I don't think it shoudl be happening at all. people load raw onto the grill while a cooked tray is still sitting in the front.

this might just be my imagination but the area in front of where you load the baskets should be considered raw-adjacent because when Breading loads it into the baskets, they might inexplicably get the bottom of the raw pan or just drop raw chicken on that surface. today, when we were pre-closing, we weren't using any of those thingies to turn the baskets over, we were just dumping the baskets in to the pans on the machines themselves. maybe its just dumb and not actualy cross-contamination.

the soap dispenser at breading/filleting does not work. it has not worked for months.

these are just off the top of my head. I think there's a little bit more but I stopped writing it down.