McDonald's required franchises to serve coffee at
180–190 °F (82–88 °C ). At that temperature, the coffee would cause a third-degree burn in two to seven seconds
...
Other documents obtained from McDonald's showed that from 1982 to 1992 [the incident took place in 1992] the company had received more than
700 reports of people burned by McDonald's coffee to varying degrees of severity, and had settled claims arising from scalding injuries for more than $500,000. McDonald's quality control manager, Christopher Appleton, testified that
this number of injuries was insufficient to cause the company to evaluate its practices. He argued that all foods hotter than 130 °F (54 °C) constituted a burn hazard, and that restaurants had more pressing dangers to warn about.