Most of the cooked food is at least 100C for a while. Dishes and utensils in commercial establishments (at least in the US) are by law sanitized either with temperature or bleach solutions. (The silverware drawer is another matter.)

It's pretty hard for bacteria to live on a 200C grill. "Unclean" and "harboring live bacteria" are different things.

You'd be surprised how much care is paid to hygiene in commercial kitchens. It's quite different than cooking at home, as the stakes are a lot higher.

I am not going to touch a door handle, touched by hundreds of people before me, and then touch my burger with the same hand. Neither am I going to try and lick the same handle to develop immunity and get those precious germs into my system.

You should probably never research eyelash mites.

One thing I always like about human parasites (and no, I don't mean your coworkers) is that you can give a rough date to the invention of clothing.