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The star system is flawed in it's present form. A zero, one or two for poor signage and record keeping is harsh. I'd accept your argument if the ratings were based on food hygiene alone, but with a simple 0-5 catch-all you don't get the full picture.

...like McDonalds?

I'm not faffing about, it's a reality, a clean kitchen with good hygiene practices but no paperwork will lead to a low score as much as a dirty kitchen would. I'm not trying to defend any 2 out of 5 establishment, I'm attempting to educate you :) bon appetit

Different coloured chopping boards are used for different types of food, red for raw meat, white for bread, brown for veg etc, you also need to display a (pie) chart stating what is cut on each board. Failure to have this sort of paperwork will result in a very hygienic kitchen being marked...

You can get a low hygiene rating for simply not filling in the necessary paperwork (hygiene schedules/heat probe recordings/chopping board colour scheme etc). It isn't a reflection of the quality of the food produced.