High Priority – – From initial inspection : High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw shrimp (59F/67F – Cold Holding); chicken (62F – Cold Holding); beef tendon (60F – Cold Holding); raw scallops (62F – Cold Holding); raw beef (56F/66F – Cold Holding); raw calamari (66F – Cold Holding); tripe (67F – Cold Holding); tofu (72F – Cold Holding); noodles (74F – Cold Holding)in kitchen flip top reach in cooler. **Warning** – From follow-up inspection 2026-06-20: No stop sale issued at callback. **Time Extended** – From follow-up inspection 2026-06-22: No stop sale issued at callback. **Time Extended**

High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Observed raw shrimp (59F/67F – Cold Holding); chicken (62F – Cold Holding); beef tendon (60F – Cold Holding); raw scallops (62F – Cold Holding); raw beef (56F/66F – Cold Holding); raw calamari (66F – Cold Holding); tripe (67F – Cold Holding); tofu (72F – Cold Holding); noodles (74F – Cold Holding)in kitchen flip top reach in cooler. Per operator, all products placed in the unit four hours prior. Operator discarded all products. **Corrective Action Taken** **Warning** – From follow-up inspection 2026-06-20: Observed raw shrimp 54F, raw scallops 52F, raw squid 54F, tendon 47F and noodles 61F in flip top reach in cooler in kitchen. Per operator, all products have been in the unit for approximately three hours. Operator voluntarily discarded all above products. **Admin Complaint** **Corrective Action Taken** – From follow-up inspection 2026-06-22: Observed raw shrimp 45F, meatball 46F, squid 48F, raw scallops 50F and chicken 47F in flip top reach in cooler. Per operator, all products placed in the cooler 2 hours prior. Operator moved all products to another cold holding unit. **Admin Complaint** **Corrective Action Taken**