High Priority – – From initial inspection : High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. Sheet trays of raw meats and krab Rangoon not properly separated **Warning** – From follow-up inspection 2026-02-04: **Time Extended**

High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. – Cooked rice 78F, krab 60F, cabbage 58f, raw shell room temp, on cookline with no time or temperature control for safety. All moved to reach in cooler – raw shell eggs 68F ambient temperature on the bottom prep table. Delivered approximately 1.25 hours before per operator. Moved to walk in cooler – sushi rice 58F out and returned to walk in cooler per operator **Corrective Action Taken** **Repeat Violation** **Warning** – From follow-up inspection 2026-02-04: Cut cabbage out on cookline 60F moved to reach in cooler **Time Extended** **Corrective Action Taken**

High Priority – – From initial inspection : High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking as required. For buffet items out of temperature **Warning** – From follow-up inspection 2026-02-04: no time marking, items being changed out for dinner and discarded during inspection. Buffet hours 11-3:30; 3:30-9 **Time Extended**