Hibachi and Chlorine? Dangerous or no?

[Petronis]

I was wondering if anyone could answer a few questions for me. Preferably anyone with experience, but someone with any knowledge would be great. Thanks.

I recently went to a hibachi place nearby and I noticed that when the chef was done cooking food, such as the rice, he served one person with his flat metal spatula. Then he used the spatula to put raw meat on the table. After that he briefly wiped off the spatula and immediately served the rest of the rice to everyone else.

I was disconcerted by this and asked a manager if it was sanitary. He said, yeah, that the little towel he used to wipe off the spatula had chlorine on it. I noticed that the chef wiped down the table a little with the rag. So I asked the manager about that and if it was safe. He said, yeah, that the table was really hot so it sanitized everything. I skeptically asked if it evaporated all of the chlorine that was on the rag that got on the table. He said yes. It seemed like if the table was hot enough the chlorine would be unnecessary

All I know is that my shrimp tasted funny and my chicken tasted bitter, but I do not know why.

Is the use of chlorine on that white rag common practice at hibachi places? And more importantly, is it safe to use chlorine to clean off the table as food is being cooked on it? And even if it is safe, or even if it is not, would it be sanitary if the chef handled raw chicken and beef and then very briefly wiped off the spatula before serving more food?

Thanks