the affidavit of Roger Robertson (“Robertson”).
C.
Based on the affidavits of Grass and Robertson, as well as other relevant evidence, the record reveals the following undisputed facts. As a Business Consultant, Grass serves as the liaison between certain McDonald’s franchisees and McDonald’s and ensures that the franchisees consistently comply with McDonald’s QSC standards. In her capacity as a McDonald’s Business Consultant, Grass had conducted several QSC audits on the Robertsons’ restaurant. Through 1994, McDonald’s had rated the Robertsons’ restaurant generally satisfactory in terms of QSC compliance.
On February 24, 1995, McDonald’s conducted an unannounced food safety audit of the Robertsons’ franchise. Notably, the audit disclosed that the Robertsons’ restaurant was producing undercooked meat patties, meat patties showing pink or red interiors, and meat patties with an average internal temperature nine degrees below the internal temperature required by McDonald’s to reduce the risk of bacteria. Additionally, the audit revealed that the Robertsons’ restaurant had failed to complete and maintain daily food safety checklists in accordance with McDonald’s standards, and it had failed to maintain the shake machine refrigeration temperature at 38 degrees or lower. McDonald’s reviewed the findings of the inspection with Mr. Robertson and sent him a written summary of the results, advising him of the deficiencies and recommending corrective action.
Approximately one month later, on March 21, 1995, McDonald’s conducted an announced follow-up audit. The Robertsons had failed to remedy some of the deficiencies identified in the February 24 food safety audit. The inspection also disclosed additional problems. Among others, the audit revealed the following: (1) cooked meat and poultry products were being held in staging cabinets at eight and three degrees below McDonald’s prescribed temperatures, respectively, raising the risk of bacteria growth; (2) equipment, including a meat staging cabinet, was not maintained in good, clean, and operable condition and repair and in compliance with McDonald’s standards; and (3) towels were not being sanitized.
On September 12, 1995, the Robertsons failed still another food safety audit.1 The auditors found several sanitation and food-handling violations, including the following: (1) the sundae machine refrigeration temperature was maintained twelve degrees above the maximum McDonald’s recommended temperature, increasing the risk of bacteria growth; (2) the equipment was not kept in good, clean, and operable condition and repair (the sundae machine had bugs in it); and (3) the staff failed to maintain and use clean and sanitized towels in the grill area, thereby increasing the potential for cross-contamination. The Robertsons’ restaurant also failed an audit for similar reasons on March 7, 1996. Among other deficiencies, this audit cited the Robertsons for failure to store raw vegetable, fish, and cheese products properly, failure to maintain equipment in a good, clean, and operable condition and repair, failure to maintain and monitor proper holding times for product, improper sanitation practices, which, McDonald’s found, posed “serious public health concerns,” failure to maintain various aspects of the restaurant in an acceptable condition, failure to maintain grill integrity, failure to maintain and use clean, sanitized towels in the grill and lobby areas, failure to meet finished product standards, and failure to provide timely customer service.
Twelve days later, on March 19, 1996, two McDonald’s representatives visited the Rob-ertsons and advised them that McDonald’s had purchased property approximately one block away from their restaurant for the purpose of building a new restaurant. McDonald’s told the Robertsons that the new location would be “much better” in terms of visibility, ease of access and physical condition.
On October 3, 1996, McDonald’s conducted a “short restaurant visit” to the Robertsons’
1
Failure of a food safety audit denotes failure to meet McDonald's minimum operational standards.