Well that escalated from 30 minutes to 10 seconds.

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.