High Priority – – From initial inspection : High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Ambient Temperature of Sushi bar 50F had the following items at these temperatures: Fish (52F – Cold Holding); Krab stick (50F – Cold Holding); Salmon (49F – Cold Holding); Tofu (50F – Cold Holding); Rice (119, 89F – Hot Holding). Employee stated items had been taken from the walk in cooler 6 hours earlier **Warning** – From follow-up inspection 2025-01-06: Ambient Temperature of Sushi bar 50F had the following items at these temperatures: Fish (50F – Cold Holding); Krab stick (48F – Cold Holding); Salmon (46F – Cold Holding); Tofu (45F – Cold Holding); Rice (119, 89F – Hot Holding). Employee stated items had been taken from the walk in cooler 1 hour. earlier. Manager placed all items on ice. **Time Extended**

High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ambient Temperature of Sushi bar 50F had the following items at these temperatures: Fish (52F – Cold Holding); Krab stick (50F – Cold Holding); Salmon (49F – Cold Holding); Tofu (50F – cold Holding) Employee stated items had been taken from the walk in cooler 6 hours earlier The following items and cold holding temperatures in the flip-top make table cooler on cookline across from Wok cooking station: fish (52F – Cold Holding); shrimp (51F – Cold Holding); beef (49F – Cold Holding); Krab Sticks (51F – Cold Holding), Employee advised that these items were placed in the flip-top make table cooler two hours earlier. Employee moved items to walk-in-cooler **Warning** – From follow-up inspection 2025-01-06: The following items and cold holding temperatures in the flip-top make table cooler on cookline across from Wok cooking station: chicken (41F – Cold Holding); shrimp (39F – Cold Holding); beef (40F – Cold Holding) Ambient Temperature of Sushi bar 38F had the following items at these temperatures: Fish (50F – Cold Holding); Krab stick (48F – Cold Holding); Salmon (46F – Cold Holding); Tofu (45F – Cold Holding); Rice (119, 89F – Hot Holding). Employee stated items had been taken from the walk in cooler 1 hour. earlier. Manager placed all items on ice. **Admin Complaint**