Day 204 - 15 Jan 96 - Page 43


     
     1        "clean" means in a kitchen or restaurant.  What sort of
     2        things are you pointing at on page 2 there?
     3        A.  Well, how we judge cleanliness would be, we would
     4        conduct a cleanliness report and we would grade it A, B, C
     5        or F.
     6
     7   Q.   I understand that.  But everyone knows that kitchens and
     8        places where people eat get dirty or greasy, and dust
     9        sticks very quickly.  What I want to know is what is the
    10        point that you are making there, so I can get an idea of
    11        what warrants an A and what gets a C or an F?
    12        A.  Right.  I would say an A would be absolutely spotless
    13        everywhere all of the time; a B is -----
    14
    15   Q.   That can only be achieved for a check, because if you walk
    16        into any kitchen or restaurant when they are in use, they
    17        are not going to be spotless?
    18        A.  Well, in some instances they can be, if they are
    19        cleaning as they are going along; so they can be as
    20        spotless as you can get.
    21
    22   Q.   Right.  A would be spotless for all times.  Yes?
    23        A.  At the time that the audit was done, it would be an A;
    24        I mean, obviously, we would not know if it would be
    25        spotless at all times.  B is a generally acceptable level
    26        of cleanliness; a C grade would be -- I think it worked out
    27        between 70 and 80 per cent on the cleanliness report, so
    28        there would be 20 per cent of items that we would consider
    29        not up to standard; and an F grade would be below
    30        70 per cent.
    31
    32        These are by McDonald's standards.  I think you could have
    33        an F grade restaurant whereby a member of the public could
    34        go in and they would think it would be pretty clean.  It
    35        covers all aspects from pulling out, say, a fries station,
    36        you look behind a fries station and if there is any grease
    37        behind that fries station, then that would count as a
    38        negative mark on the cleanliness report; down to details
    39        like the computer lights, ranging from any gum on the
    40        pavement outside the store within a sort of reasonable
    41        radius, that would be included on it; the signage at the
    42        front of the restaurant, through to the light fixtures; if
    43        there were a couple of flies in the light fixtures, then
    44        that would count as a negative mark; through to dust under
    45        the counter; the maintaining of the vats within a
    46        restaurant where the fat is kept, that would be filtered
    47        daily, so that when they filter, you would expect them to
    48        clean it so tht it would be bright and shiny; stainless
    49        steel on all of the stations, if there is any blemishes at
    50        all, that would count as a negative mark. 
    51 
    52        So the point I would say is, it would be extremely strict, 
    53        so that you can actually obtain an F grade whereby somebody
    54        who did not work for McDonald's would go in and say: "This
    55        is a pretty clean restaurant."
    56
    57        You know, in all my time at McDonald's, if Environmental
    58        Health officers ever come into the restaurant, they are
    59        always extremely impressed with the overall cleanliness of
    60        the restaurants.  So, in these performance reviews, when

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