Was just browsing and saw this thread and wanted to add a few things.
First, as MJSBBQ said, I can vouch for the fact that when you eat out your utensils, plates, etc are sanitized not ever sterilized.
Second, the risk of food poisoning if you have tongs with a little raw chicken juice from fresh properly stored chicken on them and touch cooked chicken is relatively low. That's not to say you should throw caution to the wind and start serving chicken tartare, but just useful to keep the worrying in perspective, especially if you're not serving the elderly, very young, or otherwise immunocompromised. If you don't know, better safe than sorry I always say.
That said if you do want to makes sure you are properly sanitizing and crossing all the Ts and dotting all the I's based on typical health department standards (varies by city/state), simply placing in boiling water for 5 seconds is not adequate. Practically speaking it's likely more than enough, but wouldn't be considered so by a health inspector.
Whether using chemical sanitizer or high-temp method, you should always clean whatever it is you want to sanitize first. All the potential bacteria don't necessarily instantly die on contact with boiling water or chemical solution. Especially if they're hiding inside chicken bits or globs of marinade and not just on the surface on your tongs. Generally local health departments require that dishwashers that sanitize via high-heat must hold temp above 180 for at least 30 seconds. Chemical sanitizers when used at food service acceptable concentrations similarly require at least a minute to soak and then are required to be air dried. Higher concentrations might be quicker, but would no longer be considered food service safe and from a health department standpoint it's a no-no.
The fact that you're aware of the risks means you're probably going to be just fine as I am sure you're handling the chicken appropriately to mitigate the risks. Generally speaking health code rules go well above and beyond reasonable precautions because they are designed to get the risk as close to zero as possible. Since restaurants serve such a large and diverse group of diners even what would for most be perhaps a "minor" contamination issue/risk would be more likely to have potentially serious or fatal consequences if it got repeated enough times.
The best option though I'd say would just be to maintain a pair of "raw tongs" and a pair of "cooked tongs". If you can't do that then just make sure theres no visible debris on tongs before you dip them in boiling water.
-Kev