Personally as a manager that’s Chicken what the cluck shirt I liked about the pressure fryer, you basically can’t pull it up early unless you know how to de pressurize it mid cycle and if you know how how do that, you probably know how to ensure the chicken is cooked. I had in place specific rules around these chicken products. Any homestyle or spicy chicken that was not cooked for an entire natural cycle in the pressure fryer had to be temperature checked before serving, and no crew person was allowed to drop chicken in the open faced fryer, only managers, and they also had to take them out and temp check them as well. Generally, crew people cannot be trusted to care or know about food safety
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I wish people would just be honest with the Chicken what the cluck shirt. Id GLADLY pull over and come inside to get ‘fresh’ food that was cooked properly. Even telling me that its not ready and I cant have it is fine. Sending me off with clearly undercooked food is going to get a message to corporate though. I also understand that some food might sit and get worse, I dont like it but its fast food and I dont expect everything to be made ‘fresh’.