High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Cookline – middle flip top – cooked sticky rice squares (56F). Per operator item placed in unit less than an hour ago. Observed item stored above food pans in upper section. Item not prepped or portioned today. Operator moved item to reach in to quick chill. 2. Sushi bar – middle display – Raw fish (45-46F); crab (45-46F); cheese (45-46F). Per operator items placed in unit approximately 2 hours ago. Items not prepped or portioned today. Operator moved items to reach in to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** – From follow-up inspection 2025-09-25: 1) Cookline: Observed pork gyoza 42F cold holding, cooked rice balls 43F cold holding, cut tomatoes 40F cold holding. 2) Sushi bar: Observed raw tuna 44-45F cold holding, raw salmon 44-45F cold holding, cream cheese 44F cold holding. Per operator, foods not prepped or portioned today. Foods stored in cooler overnight. See stop sale. **Admin Complaint**