I've been working in a supermarket deli for almost a year now, and one of my duties is to take care of the rotisserie side. When you put chickens in a rotisserie oven, a lot of grease and crap collects on the bottom and you're supposed to drain it out and scrub it at the end of the day with a built-in water spigot in the oven.
Sometimes I'm worried that a drop of dirty water could go up my nose while I'm cleaning it and I'll die of the amoeba :P I know that I live in an area that has never had a Nalgeria Fowleri death, I live in an area that isn't nearly as hot as down south, where most amoeba cases happen, and lately it's been kind of cool and temperate out. But I'm still concerned.