High Priority – – From initial inspection : High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Male employee working cleaning surfaces started wearing gloves and portioning food with hands and no hand washed occurred. **Warning** – From follow-up inspection 2025-11-17: Male employee at the sushi bar area arrived to prep area, rinse hands, no soap, no scrubbing and immediately after started wearing gloves and portioned krab and rice, inspector instructed to wash hand properly. **Admin Complaint** **Corrective Action Taken**

High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the sushi bar area, tuna 44F, manager voluntarily discarded, also guacamole with cut tomatoes 50F, manager will add to time as a public health control and discarded at 3:30. At the cook line, noodles stored above filling line 46F per employee noodles moved to cooler 30 minutes prior, manager moved back to walk-in cooler. At the kitchen entrance, cooler with no door installed due to cleaning, raw fish 46F and 50F, manager moved to freezer, all other food cold. **Repeat Violation** **Admin Complaint** – From follow-up inspection 2025-11-17: At the kitchen entrance raw fish 48F, per manager item pulled out of walk-in cooler approximately 2hrs ago, manager moved to freezer. At the sushi bar area, krab 61F, per employee item pulled out of fridge 1-2hrs ago, manager moved to freezer. **Admin Complaint** **Corrective Action Taken**