High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At sushi station display cooler- krab 54F- cold holding, fish eggs 50-52F- cold holding, cooked shrimp 50-52F- cold holding, cream cheese 51F cold Holding,- food not prepared or portioned today- food out of temperature for 3 hours- operator placed in reach in freezer to quick chill. At flip top cooler by cookline- fish cakes 54F- cold holding, cooked noodles 56F- cold holding- food not prepared or portioned today- food out of temperature for 1 hour- food left out above fill line- operator placed food in reach in freezer to quick chill. At walk in cooler raw chicken 45F- cold holding, tofu 45F- cold holding, cream cheese 45F- cold holding, raw beef 46F- cold holding, tofu 46F- cold holding, cooked noodles 45F- cold holding, cut cabbage 44F – cold holding- food not prepared or portioned today- food out of temperature for 2 hours- operator placed in walk in freezer to quick chill. **Corrective Action Taken** **Warning** – From follow-up inspection 2025-09-04: At walk in cooler -Cream cheese 45F- cold holding, tofu 45F- cold holding, cooked beef 45F- cold holding, cooked chicken 45F- cold holding, oil and garlic 45F- cold holding, rehydrated noodles 45F- cold holding- food not prepared or portioned today- food out of temperature overnight- see stop sale.**Complied** **Admin Complaint**