Aiden was a part-time line cook at Yoshi’s Sushi Bar, a popular place to meet for sushi and drinks on a college campus. The happy hour could be extremely busy, not just for the bartenders, but in the kitchen as well. Yoshi’s offered an extensive menu of sushi, fried appetizers and rolls, at reduced prices during happy hour. In an attempt to get ahead, Aiden made a double batch of the egg-based frying batter for the Shrimp Tempura roll. He mixed it in a large plastic tub and added it to batter that was left over from the previous day. Aiden then covered the batter and placed it into the walk-in cooler. In a rush to finish prep before happy hour started, Aiden placed the shrimp in a sink and ran warm water over it to thaw it faster. When happy hour took off, the kitchen got extremely busy. Aiden could not keep up with his Shrimp Tempura orders; he was filling all fryer baskets as much as he could. As soon as one basket came up, another full basket would go down. After giving his fried tempura to the sushi chefs, who were preparing the raw salmon rolls as well, it wasn’t long before guests started complaining that the shrimp was not fully cooked in the roll, and the insides were still raw. 1) What did Aiden do wrong? 2) What should Aiden have done differently? 3) What is the risk associated with this Happy Hour special sushi menu?