Mary Chang is the chef/owner of Chang's Chinese Restaurant, a 102-seat restaurant in an ethnic Chinese area of a major U.S. city on the West Coast. The restaurant has been in business for a little over two years and has experienced a growing patronage at both lunch and dinner. Mary always has a special of the day that many of her regular customers look forward to. On this Monday morning, Mary is debating what her specials will be for the week. The sweet and sour chicken over fried rice has been popular recently and she decides that that will be the Tuesday special. Mary knows the standardized recipe calls for the rice to be cooked off the day before for the fried rice. In other words, the rice had to be cooked off today. She finished it at 10 a.m. She placed the rice in a covered steam table pan and placed it on the kitchen counter to cool. At 6:00 P.M., eight hours after it was cooked, she placed the pan of rice in a refrigerator at 38 degrees Fahrenheit. The next day, Tuesday, Mary started production of the rice dish at 9 A.M., mixing in other ingredients to make the stir-fried rice. Checking the standardized recipe, she brought the mixture to 165 degrees "Fahrenheit for a minimum of 15 seconds. She then placed the rice in the steam table at 10:30 A.M., one hour before lunch service began. Later, Margaret Chow, the restaurant's hostess, tells Mary that a luncheon customer is on the phone complaining that he has been vomiting and has had diarrhea since 1 p.m., shortly after he had lunch. Margaret says the customer wants to talk to the owner. Mary picks up the phone. "This is Mary Chang, how may I assist you?" The customer says, "I had lunch at your restaurant today and I now feel awful. I can't keep anything down." "What did you eat?" Mary inquires. "I had the luncheon special, it was sweet and sour chicken with fried rice. It tasted wonderful at the time, but something has hit me and I thought you ought to know about it," the customer said. 1. If you were Mary, what would you say or do? 2. Was there a problem in the kitchen? If so, what is it? 3. What remedial procedures should be undertaken