Day 209 - 25 Jan 96 - Page 47


     
     1
     2        Was there only one drain in the back room?
     3        A.  It was a little round one.  There was a big grease trap
     4        drain which they used to come and clean out, and that took
     5        the grease out, but there was a little one that was
     6        covered, it just had a little metal top to go on it, in the
     7        side of back room.  The two times I remember sewage coming
     8        up, the lid just popped off and went to the side and the
     9        stuff started coming up.
    10
    11        It came up, because I think the building was a wood
    12        warehouse or something before it got turned into a
    13        McDonald's, and so the drain system, if it was at all
    14        blocked, all the toilets upstairs, if people were using
    15        them (which they did all the time) you would have the
    16        flushing cycle and then you would have stuff coming up, and
    17        then you would wait, and then stuff coming up.  We used,
    18        when the sewage came in, you would try and -- the first
    19        thing you would do is stop people using the toilets.  You
    20        would close the toilets just to stop the stuff coming up.
    21        But a lot of it still came through, because the toilets
    22        would be on a cycle; they would flush every 15 minutes or
    23        something, and I do not think anybody knew how to change
    24        that.
    25
    26   Q.   Reading from the notes again:  "Sewage came up through a
    27        drain in back room.  People had to carry on working.  The
    28        first time, cardboard was put down to try to soak it up, to
    29        prevent it coming into the kitchen.  This failed, and
    30        sewage leaked into the kitchen up to one metre away from
    31        the grill.  Then work was stopped.  The second time was
    32        very similar, but it only affected the back room.  Food
    33        dressing tables were shifted to try to avoid contact, and
    34        worked continued in the back room."
    35
    36        Point 6: "There was pressure to achieve the targets for
    37        food yields.  Mike Logan saw a Manager add water to watered
    38        down shakes.  Mike Logan overheard Managers discussing the
    39        possibilities of increasing air content to improve yields.
    40        It was often the practice to slightly underfill shake cups
    41        if shake yield targets were hard to meet that week."
    42        A.  It was a trick if, on a Saturday, if the yield -- if
    43        you thought the yield was poor for that week, then on a
    44        Saturday you could improve it by -- a Manager would just
    45        sit on shakes for that lunchtime period, because it was the
    46        most busy period, if you could short measure, you can make
    47        up what you have perhaps lost during the week; and there
    48        used to be a trick, if you pour the shake and fill it --
    49        I do not know -- whatever you fancy, a centimetre under
    50        where it should be or two centimetres under where it should 
    51        be, and you put the lid on and turn it over and bang it, 
    52        and the shake would fill the whole cup, and then you would 
    53        turn it back over and hand it to the customer.  You know,
    54        I did it myself.  A lot of Managers did it.  It was a
    55        common practice.
    56
    57   Q.   The above notes, which I dated 20th January 1996, can you
    58        verify that they were based on the interview with you the
    59        day before and that they are a true record of your
    60        experiences?

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