High Priority – Roach activity present as evidenced by live roaches found. 6 live roaches in between sections of oven beside several rice cookers and across from dry storage area. 3 live roaches crawling down the leg of oven beside several rice cookers and across from dry storage area.

High Priority – Rodent activity present as evidenced by rodent droppings found. Approximately 6 rodent droppings beside hand wash station between triple sink and mop sink. Approximately 10 rodent droppings behind rice storage container next to rice cookers in kitchen. Approximately 8 rodent droppings underneath oven across from dry storage area in kitchen. Approximately 5 rodent droppings under dry storage area where various food items are stored in kitchen. 2 rodent droppings on lid of container bearing food in dry storage area of kitchen.

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At reach in cooler: raw shrimp (50F at 2:30pm- Cooling) As per chef, prepped and has been cooling since 10am; Item did not cool to 41F in a total of 4 hours. Gasket of reach in cooler is in disrepair. See stop sale.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler: cooked ramen (47F – Cold Holding) As per chef stored in unit since 12pm. Not prepped or portioned today. Gasket of cooler is in disrepair. Operator moved to walk in cooler to quick chill. **Corrective Action Taken**

High Priority – Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At reach in cooler: raw shrimp (50F at 2:30pm- Cooling) As per chef, prepped and has been cooling since 10am; Item did not cool to 41F in a total of 4 hours. Gasket of reach in cooler is in disrepair. See stop sale.

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cooked broccoli (129F – Hot Holding); cooked chicken (126F – Hot Holding) since 30 mins. At fryer: cooked chicken tempura (109F – Hot Holding) reheated then stored since 20 mins. Advised operator to reheat all items to 165F.