High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tempura sauce (76F – Cold Holding) sitting out on cooler on cook line, per operator sauce is served at room temperature and does not last over 4 hours, sauce placed on time control. cut cabbage (52F – Cold Holding); tofu (52F – Cold Holding) in standing reach in cooler in server section of kitchen, per operator doors have been consistently open for several hours, manager turned down temperature of cooler. cut kale (66F – Cold Holding) sitting out at sushi bar area, per manager kale does not last for more then 4 hours and has been sitting out for less than a couple of hours, kale placed on time control. raw fish roe (67F – Cold Holding) sitting out on counter at sushi bar, per manager roe has been sitting out for less then 2 hours, roe placed back inside cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** – From follow-up inspection 2024-11-25: Raw fish roe at 65F sitting out at sushi bar area, per operator roe has been consistently taken in and out of cooler and is meant to be kept cold and not on time control, roe placed back in cooler. **Admin Complaint** **Corrective Action Taken**