No. of Recommendations: 0
That's probably a separate issue. The inspections are more for cleanliness, I suspect. The recent lawsuit is about salmonella in cooked chickens. That would imply they don't have sufficient controls over that. I've watched their process, and it seems to be about time. They mount the chickens on a big skewer, put it in the oven, and hit a button. No temp probe that I have ever seen. They may check them after cooking, but I don't recall witnessing that. They really should.
