Day 086 - 09 Feb 95 - Page 38


     
     1        A.  Yes, it could lead to -- sorry, under-cooking could
     2        lead to a greasy sandwich.
     3
     4   Q.   And "sandwiches are too greasy" is a common customer
     5        statement?
     6        A.  When you say "common" -- I would say these are -----
     7
     8   Q.   That is what it says at the top of column.
     9        A.  I know what it says.  It is the most common customer
    10        statements.  As are you working in a restaurant, the things
    11        that a customer may complain of, these are the most common
    12        things.
    13
    14   Q.   Then if you turn to page 202 for Chicken McNuggets, the
    15        common customer statements are "too greasy" and the first
    16        thing to check is, is the cooking time too short?  The
    17        second is, is the cooking temperature too low?  So that is
    18        also something that has been found to be something of a
    19        problem?
    20        A.  No, I do not think any further this is something that
    21        has been found to be of a problem.  If a customer has that
    22        complaint about a product, then you should investigate why
    23        that is and try to resolve it and stop it happening again,
    24        and this suggests what you should look at immediately.
    25
    26   Q.   Yes.  They are the most likely causes?
    27        A.  Yes, I think I would add, looking through these, there
    28        are probably other things that are there nowadays.
    29
    30   Q.   Nowadays?
    31        A.  Yes, I think with "too greasy" it was probably the
    32        product was over-held, you would find that may be it would
    33        be "too greasy".
    34
    35   Q.   Over-held, what, in the warm cabinet, or whatever you call
    36        it?
    37        A.  Yes.
    38
    39   Q.   That happens quite often now, does it?
    40        A.  It rarely happens, but it can lead to a greasy
    41        product.  The reason they there say that the crew can be --
    42        sorry, the manager can be proactive about resolving any
    43        problem that should be raised by the customer.
    44
    45   Q.   There are various references to "searing".  Can you just
    46        explain what "searing" is?
    47        A.  Yes, on the old flat grills, the procedure was that you
    48        would lay the meat on to the grill, then after 20 seconds
    49        an alarm would go.  You would then take a tool called the
    50        sear tool which was a bit like a flat saucer which you 
    51        could grip with your hand, quite a reasonably heavy metal 
    52        saucer.  You would from the back of the grill press down on 
    53        to the hamburger patties, each one of them, until you heard
    54        what is called the three Ss which was sear, sizzle and
    55        sealed.  That meant that you had sealed it to the grill
    56        surface, and to each one of those  -----
    57
    58   Q.   To stick it to the grill surface?
    59        A.  Yes, so seal it to the grill surface, and then that was
    60        basically it.  So, in effect, what we have done is from

Prev Next Index