A pizza restaurant buys pre-sliced mushrooms and puts them in tubs before each rush period. They are placed in the walk-in without a cover because the manager said the mushrooms turn dark with no air. Depending on the location of the shelves that the mushrooms were placed on in the walk-in, the manager should be concerned about everything, except:
A. Airborne dust contaminating exposed mushrooms.
B. Food dripping from higher shelves onto the mushrooms.
C. Time/temperature abuse of the mushrooms.
D. Plastic coating from the shelves flaking off into the mushrooms.