High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler at sushi station. Hamachi (52F – Cold Holding); salmon (49F – Cold Holding); wahoo (52F – Cold Holding); tuna (55F – Cold Holding); conch (52F – Cold Holding); Tofu(54F – Cold Holding) Observed at flip top cooler in preparation area raw chicken (46F – Cold Holding); raw beef (48F – Cold Holding); scallops (47F – Cold Holding); calamari (49F – Cold Holding); soft crab (49F – Cold Holding); lobster meat (49F – Cold Holding); lobster shell (49F – Cold Holding); pork dumplings (48F – Cold Holding) Observed at fryer station – egg wash (57F – Cold Holding); tofu (54F – Cold Holding) as per employee all items not portioned or prepared today, items held out of temperature for approximately 12 hours. See stop sale. **Warning** – From follow-up inspection 2025-11-04: Observed at flip top cooler in preparation area raw chicken (45F – Cold Holding); raw beef (46F – Cold Holding) as per employee items not portioned or prepared today. Items held out of temperature for approximately 90 minutes. Employee stored items in walk n cooler. **Admin Complaint**