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

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