High Priority – – From initial inspection : High Priority – Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook touched face. Discussed proper hand washing with staff and manager. – From follow-up inspection 2025-04-04: **Time Extended**

High Priority – – From initial inspection : High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. 2 employees touched imitation Krab with bare hands. Discussed proper hand washing with manager. – From follow-up inspection 2025-04-04: **Time Extended**

High Priority – – From initial inspection : High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook washed hands. – From follow-up inspection 2025-04-04: **Time Extended**

High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tuna (47F – Cold Holding); fish roe (50F – Cold Holding) held n counter less than 4 hours; rice noodles (71F – Cold Holding) held on counter less tan 4 hours; cooked shrimp (72F – Cold Holding) held on counter less than 4 hours; tuna (50F – Cold Holding); Fish (41F – Cold Holding); Fish (41F – Cold Holding); Fish (40F – Cold Holding); Dairy (40F – Cold Holding). All foods had been placed in units just prior to opening at 11:00am. Items placed in cooler. No second temperature taken due to closure. **Corrective Action Taken** – From follow-up inspection 2025-04-04: **Time Extended**