Still sitting out warm at 9:15. Are they safe? Are they Good? What is the bacteria count? At least the soups are hot and they just get nice and thick and pasty just before they dry out and stick to the bottom. MMMMmmmmm. What a perfect match for the burnt warm pizza.
Quickly googling, California OKs the chicken for 12 hours if it's kept at 140F. If it's lower than that, two hours. The chickens may or may not be safe. Is there a thermometer in the case? I suspect most jurisdictions have similar rules. I doubt anybody keeps chicken in the hot case for 12 hours.
You're probably right about the 140 in most states. I've seen WFM keep it for over 6 and it was lukewarm to the touch. I didn't use a meat thermometer, but no way once packaged for that amount of time, with their current warming area which isn't enclosed could it be 140. Btw with the chicken & vegetables sitting it's own grease in a container would you want to eat it after 6 hrs?
my local butcher deep fries chickem cutlets and then sells them off a room temperature counter all day long...uncovered..so, yes, they are safe...are they good? Depends how hungry you are, I guess..if not, return it, or grab something else...it'll be rehydrated in tomorrow's chicken salad or soup anyway...
Just because your butcher leaves cooked chicken out at room temperature for hours doesn't mean it's right. Even when it comes to samples, I ask how long it's been out. One hour is the most lenient time IMHO. I don't have a position in WFM now though I have in the past.