Day 208 - 24 Jan 96 - Page 63


     
     1   Q.   You do not check them in the afternoons ---
     2        A.  No -----
     3
     4   Q.   -- somebody else is responsible for that?
     5        A.  Yes.  The grills only get checked by a probe once a
     6        day.  They get checked throughout the day to make sure the
     7        knobs are OK, but they are actually checked by probe once a
     8        day, by me usually, nine times out of 10.
     9
    10   Q.   The probe identified the problem, when you chucked that run
    11        away, which was not immediately obvious by other methods?
    12        A.  When we chuck that meat away, the probe, it had
    13        recorded that the grill was OK, but what we found out that
    14        when the engineer came in, it was actually the compression
    15        of the grill, not the actual temperature that was wrong,
    16        because clams -- I do not know exactly how it works because
    17        I am not very good at electrical stuff -- but they are kept
    18        down by somehow to do with pressure, and if the pressure is
    19        not correct, then it will not seal the meat properly and so
    20        they do not cook.  So, that was the problem at that time.
    21        It was not the actual grill temperature.  It was the actual
    22        compression of the clam.
    23
    24   Q.   How did you discover that?
    25        A.  We -----
    26
    27   Q.   Did you discover that?
    28        A.  No, we did not.  We just knew that the meat was not
    29        cooking properly when I took the temperature.  That is when
    30        we called an engineer in to have a look at the grill.
    31
    32   MR. JUSTICE BELL:  That is the pressure of the clam shell, is
    33        it?
    34        A.  Yes, that is right.  Pressure keeps the clam locked on
    35        to the grill so that the meat cooks both sides.  If it is
    36        not done properly, then it would not cook properly.
    37
    38   MR. MORRIS:  I am just trying to see how did you discover it was
    39        not cooking properly?
    40        A.  Because when I did the temperatures first, as I say, I
    41        did them about 25 past, half past 10, when I took the
    42        temperatures, the meat was not up to the temperature, and
    43        so we could not sell it and so we chucked the whole run
    44        away.  We tried another run ------
    45
    46   Q.   When you did the temperatures with the probe?
    47        A.  Yes, with the probe.
    48
    49   Q.   So it was the probe that spotted -----
    50        A.  Yes, the probe, yes, it was the probe that -- actually 
    51        I could tell by looking at the meat because there is blood 
    52        in the meat and all, and it is not usually as dark as it 
    53        should be.  So, you can tell by looking.  So, I could tell
    54        there was something wrong.  They were not at temperature;
    55        it was below.  So I would have known, I would know. Perhaps
    56        the crew member may not have known, if -- but I would have
    57        known.
    58
    59   Q.   Right.  So experienced staff ---
    60        A.  Would definitely know, yes.

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