High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed inside display cooler at sushi station wahoo (52F – Cold Holding); eel (50F – Cold Holding); white fish (53F – Cold Holding); raw salmon (47F – Cold Holding); raw tuna (46F – Cold Holding). As per operator for less than 4 hrs. Operator stated that the door was left open during rush time. Observed raw beef (50F – Cold Holding), veggie gyoza (56F – Cold Holding); shrimp dumplings (52F – Cold Holding); spring rolls (51F – Cold Holding) inside reach in cooler across cook line. As per operator for less than 4 hrs. Operator stated that the door was left open during rush time. **Warning** – From follow-up inspection 2025-08-25: Observed inside display cooler at sushi station white fish (31F – Cold Holding); raw salmon (30F – Cold Holding); raw tuna (30F – Cold Holding). Observed wahoo and eel not available at the time of callback. Observed raw beef (48F – Cold Holding), veggie gyoza (61F – Cold Holding); shrimp dumplings (60F – Cold Holding); spring rolls (54F – Cold Holding) inside reach in cooler across cook line. As per operator for less than 2 hours. **Admin Complaint**