High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Raw Fish – Tuna (51F – Cold Holding); Raw Fish – Yellowtail (51F – Cold Holding); Raw Fish – Salmon (53F – Cold Holding); Shrimp (52F – Cold Holding); Cream Cheese (50F – Cold Holding); Spicy Tuna (51F – Cold Holding) in sushi case in sushi bar area with an ambient air temperature of 51F. Items had been in cooler for less than 4 hours, per employee. Items were moved to walk-in cooler for rapid cooling. **Corrective Action Taken** **Warning** – From follow-up inspection 2025-01-30: Observed Krab (47F – Cold Holding); Cream Cheese (47F – Cold Holding); Krab Salad (47F – Cold Holding); Shrimp (56F – Cold Holding); Tamago – Egg (56F – Cold Holding); Tilapia (56F – Cold Holding); Yellow Tail (56F – Cold Holding); White Tuna (56F – Cold Holding) and Salmon (56F – Cold Holding) in sushi case at 52F Ambient Air Temperature. Operator stated items had been in case for 2 hours. Operator iced down products. **Admin Complaint** **Corrective Action Taken** – From follow-up inspection 2025-02-18: Observed Krab (40F – Cold Holding); Cream Cheese (52F – Cold Holding); Tamago – Egg (46F – Cold Holding); Tilapia (52F – Cold Holding); Yellow Tail (49F – Cold Holding); White Tuna (48F – Cold Holding) and Salmon (52F – Cold Holding) in sushi case at 61F Ambient Air Temperature. Operator stated items had been in less than 4 hours. Operator iced down products. The importance of compliance pertaining to this violation was reinforced with operator. **Admin Complaint**