High Priority – – From initial inspection : High Priority – Roach activity present as evidenced by live roaches found. Observed approximately 20 roaches hiding on the door hinges of reach in cooler on cooks line, 2 under sheet pan shelf next to sushi bar swinging door, 2 on wheel well of large reach in freezer in prep area, and 3 on wheel well of another reach in freezer in prep, 1 crawling on the front of ice machine. **Warning** – From follow-up inspection 2024-12-19: Observed approximately 15 on metal pole between steam table and reach in cooler on cooks line, 3 on the metal tables on the front line, 10 on electrical outlet on Cooks line next to reach in cooler and steam table, 10 on back wheel well of reach in freezer next to sushi door, 4 under bulk seasoning bin. Also observed approximately 10 dead roaches under wheel well of middle reach in freezer in prep area. **Time Extended** – From follow-up inspection 2024-12-20: Observed the following number of dead roaches in the following locations: One dead in the bathroom hallway One in dead in the ladies restroom Two dead in front of the sushi bar Two dead in oil storage area Six dead under the fliptop make table in Kitchen One dead next soda dispenser in Kitchen? One dead next to ice machine Two dead in kitchen walkway Two dead by door, leaving kitchen to front counter Five dead next to reach in cooler by door heading to sushi bar Three dead and sushi bar area One dead behind glass door reach in cooler in kitchen Five dead under stove on cook line Observed the following number of live roaches in the following locations: One live under the flower bin in the kitchen Four live next to steam table and kitchen One line between ice machine and reach in cooler and kitchen Three live on counter sushi bar One live under glass door reach in cooler in kitchen **Time Extended**

High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. dumplings (48,50F – Cold Holding); egg wash (51F – Cold Holding); shrimp (50F – Cold Holding); eggroll (49F – Cold Holding); chicken (49F – Cold Holding) items in small reach in cooler on cooks line, no ambient thermometer in unit, establishment just opened for the day and items sitting in cooler overnight, also the interior back wall is completely frozen/covered in ice blocking any air flow in unit. See stop sale. lobster (47F – Cold Holding) item in sushi display case next to hot cooling items, operator moved cooling items and lobster to a larger cooler to finish cooling rather than in smaller display reach in cooler. **Repeat Violation** **Admin Complaint** – From follow-up inspection 2024-12-19: **Time Extended** – From follow-up inspection 2024-12-20: No items in sushi display at time of inspection. **Time Extended**