High Priority – – From initial inspection : High Priority – Displayed food not properly protected from contamination. Observed sushi plates on conveyor belt not protected from contamination. – From follow-up inspection 2025-01-02: Observed sushi plates on conveyor belt not protected from contamination. **Admin Complaint**

High Priority – – From initial inspection : High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed at reach in cooler (M3 turbo air) Raw chicken stored over raw ribeye. Operator stored correctly. **Corrected On-Site** – From follow-up inspection 2025-01-02: Observed at reach in cooler (M3 turbo air) Raw tuna stored over spicy mayo **Admin Complaint**

High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on counter at sushi bar – mayo tub (72F – Cold Holding) as per operator items left out at room temperature over night. Items not portioned or prepared today. See stop sale. – From follow-up inspection 2025-01-02: Observed on counter at sushi bar – mayo (56F – Cold Holding) As per operator item held out of temperature for approximately 30 minutes. Operator stored in refrigerator. Item not portioned or prepared today. **Admin Complaint**

High Priority – – From initial inspection : High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at mop sink. – From follow-up inspection 2025-01-02: Same **Admin Complaint**