High Priority – – From initial inspection : High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at steam table – white rice (87F – Hot Holding) As per operator item held out of temperature for approximately 12 hours. Item not portioned or prepared today. See stop sale. Observed in container on preparation table in kitchen – sushi rice (76F – Hot Holding) as per operator item held out of temperature for approximately 12 hours. Items not portioned or prepared today. See spot sale. – From follow-up inspection 2025-01-31: Observed at steam table – white corn (110F – Hot Holding) As per operator item held out of temperature for approximately 1 hour. Operator placed item on stove to reheat. **Admin Complaint** **Corrective Action Taken**