High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At sushi bar display for 30 minutes: precooked shrimp at 52f, salmon at 50f, cream cheese at 50f, and krab stick at 53f. This violation must be addressed by following day. **Warning** – From follow-up inspection 2025-08-14: Shrimp 48f for 1 hour, salmon 40f, cream cheese 48f 1 hour, krab stick 43f. **Time Extended** – From follow-up inspection 2025-08-15: Upon inspection, sushi bar temperatures are precooked shrimp 43f, krab stick 41-43f. Cream cheese 47f Ambient Cooling 30 minutes. Salmon was read at 48f and was placed in sushi bar reach-in cooler 30 minutes ago from walk-in cooler. Inspector checked temperature of salmon in walk-in cooler, finding 45-47f and has not been removed from cooler today. See stop sale. Ambient air temperature in walk-in cooler was found to be 47f. **Admin Complaint** – From follow-up inspection 2025-08-18: Upon callback inspection, owner informed inspected that sushi bar reach-in cooler is turned off at the end of the night and items are moved to separate reach-in cooler. Sushi bar reach-in cooler is turned on and immediately stocked while cooler is cooling down. Precooked shrimp at 42f, salmon 49f out for 20 minutes, separate reach-in cooler salmon at 41f, and walk-in cooler salmon at 34f. Cream cheese at 44f ambient cooling 20 minutes, krab stick 41f. After discussion with owner, operators will watch for cooler's temperature to drop before stocking during opening. **Admin Complaint**