A grocery store chain wants to measure the process capability of their cooked food department. Specifically, they want to look at temperature of cooked foods versus customer specifications. For example, rotisserie chicken has a minimum temperature of $170$ degrees, a target temperature at $175$ degrees, and should not get hotter than $180$ degrees. Based on data collected over a $1-$week time period, the cooked food department determines that average temperatures are $176,$ and the standard deviation is $2$ degrees.

What is the process capability for the temperature of rotisserie chicken? You can assume that the data are normally distributed.