High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. egg wash (58F – Cold Holding) sitting out on top of reach in cooler on cook line, per employee wash is left out for service and placed back in cooler after several hours, wash placed back in reach in cooler. boiled eggs (46F – Cold Holding); spring mix (47F – Cold Holding); mozzarella (47F – Cold Holding); cut tomatoes (48F – Cold Holding); shredded cheese (48F – Cold Holding) all items in reach in cooler in kitchen under service window, per employees doors have been open and closed for several hours. milk (47F – Cold Holding) in in standing reach in cooler in server area, per manager door has been consistently open for a couple of hours. raw fish (46F,45F,44F,45F – Cold Holding) in bottom section of reach in cooler at sushi bar, per manager doors have been consistently open for several hours. Manager began to adjust temperatures of all coolers during inspection. heavy cream (58F – Cold Holding) sitting on top of container spin top section of reach in cooler on cook line, per employee cream has been there less then 30 minutes cream moved to bottom of cooler. **Corrective Action Taken** **Warning** – From follow-up inspection 2025-02-11: Fish dip 49F, cut lettuce 47F, crab 45F, cut tomatoes 45F in reach in cooler in kitchen under service window, per manager doors have been consistently open for approximately 3.5 hours, ice added to cooler. **Admin Complaint** **Corrective Action Taken**