A shipment was delivered to Chart House restaurant in DanaPoint. Maria, who was in charge of receiving, halfheartedlyinspected the shipment and immediately proceeded to store theitems. First, she carried the bags of raw shrimp to the freezer toprevent them from thawing. The freezer door was propped open whenshe arrived and she noticed ice crystals on the exterior of severalcases of hamburger patties.

Maria then loaded a case of shredded lettuce on the dolly andwheeled it over to the reach-in cooler. The cooler was full to thebrim but she was able to find a spot for the lettuce on the bottomshelf, where she could easily unload it. Next, she wheeledseveral cases of fresh ground beef and fresh salmon over to thewalk-in cooler. There wasn\'t much room for storage in the walk-incooler either, but she managed to find a few spots near the preppedtomatoes and onions. She slid the case of beef onto the metro shelfabove the tomatoes and placed the case of salmon on the shelf belowthe onions. Two deaths and 68 cases of severe illnesses werereported and attributed to E. coli a few days later.

Maria made several mistakes during the delivery andstorage points in the flow of food. Identify what those mistakeswere and how she can change her process in the future to preventany foodborne illness outbreaks?