High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef (54F – Cold Holding); raw pork (63F – Cold Holding); raw chicken (60F – Cold Holding); raw shrimp (66F – Cold Holding); noodles (60F – Cold Holding); sprouts (62F – Cold Holding); cut cabbage (61F – Cold Holding)at hibachi buffet line. Per operator, all products placed on cold bar 1.5 hours prior. Pork, noodles, sprouts and cabbage voluntarily discarded by operator. Raw beef, raw chicken and raw shrimp moved to walk in freezer and approximately 20 minutes later temperature between 40F-43F. **Corrective Action Taken** **Warning** – From follow-up inspection 2025-10-09: Observed raw pork at hibachi at 46F and raw chicken at 50F. Per operator, both products placed on cold buffet line approximately two hours prior. Meats moved to walk in freezer to quickly chill. **Admin Complaint**