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Update: I hit 27 rotisserie chickens in one shift and thats when I knew something was off
I work the deli counter at a grocery store in Tulsa and we rotate the birds every 2 hours per the manual. Last Tuesday I pulled the last batch at 9pm and counted the rack tags, 27 birds over 11 hours on a 60 bird capacity oven. Our store only sells about 12 on a normal day, so I checked the cook log against the sales numbers and the temps were reading right. Turns out the meat probe was never calibrated and we had been selling undercooked chicken all day. Anyone else ever find out their equipment was lying to them the hard way?
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jade61812h ago
That calibration thing is probably way more common than people want to believe. Most stores I've been in treat the probe like it's gospel and nobody ever checks it against an ice bath or a boiling water test. The scary part is you caught it by doing math on the tags, which means the oven itself never threw a code or anything. So the equipment just quietly lies and everybody trusts it because the display says a number. Where I'd push this further is the cook log idea, because if your log gets signed off every two hours and the temps looked fine on paper, then that paper is basically covering for a broken tool. That's not just a you problem, that's a whole system trusting one little metal stick to keep people from getting sick. Makes you wonder how many other probes in that store are off by 15 degrees and nobody's counted enough chickens to notice yet.
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