It seems that in many of these cases it is not undercooked meat, but usually cross contamination, or time/temperature abuse of food that turns out to be the problem. Using a knife to cut open burger packs and then not properly cleaning knife, prep area, cutting board, before doing toppings that will not receive further cooking (lettuce, cheese, tomato, etc....) or improper cooling, hot holding, and or storage of food.
It also seems to be one of the part time staff people who are only going to work there for one summer, and have recieved no food safety training, or are not really concerned if it gives the place a black eye for years to come
Rythos