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
