High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Sushi chef broke a raw quail shell egg in his hand with a knife, then used the blade of the knife to place shell egg on sushi. He wiped the knife on a dry wiping cloth and proceeded to use the same knife to further prepare and cut sushi rolls, without washing and sanitizing the knife. Sushi chef went to sanitize knife. **Corrected On-Site**

High Priority – Sushi chef cracked raw shell quail eggs and then handled ready-to-eat sushi rolls, rice and scallops without washing hands and changing gloves. Sushi chef went to wash his hands. **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fried Shrimp 54F, on kitchen prep table for less than 1 hour. Not cooked or prepped today, left out at room temperature. Sushi chef returned to refrigerator. **Corrective Action Taken**