High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cookline with no time or temperature control for safety: ribs 63F, noodles 59F, cut cabbage 57F. Raw shell eggs ambient 62F. Cooked garlic in oil 59F – in sushi case, raw fish, krab, raw fish, prepared rolls, and eel 48-60F. Out and returned to cooler per operator – sushi rolls 57-62F, cut melon 43-48F, noodles 48F, Krab 44F on buffet **Warning** – From follow-up inspection 2025-01-15: On time as a public health control sushi buffet Melon 36 F (cold holding); No tcs in sushi display cooler. Noodles 36 F (cold holding); In kitchen bottom shelf 44-46F cooked chicken upright coolers cooked previous day.operator moved to walk in cooler **Time Extended**