Day 208 - 24 Jan 96 - Page 61
1 it. I do not know. That would be the Manager who was
2 sorting it out, either the shift runner or the kitchen
3 Manager, yes. They would deal with all that. I would just
4 pass on the message to them.
5
6 Q. Right.
7 A. To whoever.
8
9 Q. So, whenever you got these complaints on these few
10 occasions that it happened to you directly, you always told
11 a salaried Manager?
12 A. Yes, or who was running the kitchen.
13
14 Q. It is their responsibility?
15 A. Yes.
16
17 Q. The grease trap, leaking grease trap, which has been a
18 recurrent problem, yes ---
19 A. Yes.
20
21 Q. -- how often is it that it actually does leak out, in your
22 experience, into an area where someone might walk on?
23 A. I have never seen it leak out over the floor or
24 anything because, as I say in my statement, it would be
25 whoever does the close, when they pulled the grills out to
26 clean it, would see the grease on the floor. But I have
27 never seen it actually drip on to the -- from behind the
28 grills. So, a closing Manager would see that when they
29 have cleaned the kitchen when we have closed.
30
31 Q. In the last couple of years since you have been a Breakfast
32 Manager, have you done late shifts or close shifts?
33 A. I have not done a close probably for six, seven years,
34 I would say.
35
36 Q. Right. Coming on to chicken vats, you would agree, would
37 you not, that chicken vats trip out sometimes?
38 A. Yes. They would trip out usually when the grills
39 tripped out because they would be connected up. I cannot
40 remember any times they tripped when the grills did not, to
41 be honest.
42
43 Q. Were complaints about undercooked chicken products dealt
44 with in the same way as undercooked beef products?
45 A. The Manager would go round and make sure that the crew
46 members are putting the chicken in properly, so none of the
47 chicken is locked out of the vat, and make sure the vats
48 are of the right temperature. So, yes, near enough I would
49 say they were the same.
50
51 Q. In your experience, you have seen them doing that
52 procedure?
53 A. No, I have not seen them. I can only remember one case
54 when it ever happened on a nugget. I mean, so far as I am
55 concerned, very, very rare.
56
57 Q. But, so far as you are concerned, the same procedure should
58 be followed if there is a complaint?
59 A. Yes, I would say you would check the temperature and
60 make sure the crew are not leaving any chicken out of the
