High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line hibachi area buffet area. raw chicken breast (65F – Cold Holding); raw pork (64F – Cold Holding); raw fake crab meat (63F – Cold Holding); raw beef (63F – Cold Holding); bean sprouts (64F – Cold Holding); cooked noodles (60F – Cold Holding No stop sale issued. Owner turned down the buffet temperature **Corrective Action Taken** **Warning** – From follow-up inspection 2026-06-25: Cook line hibachi area buffet area. raw chicken breast (54F – Cold Holding); raw pork (55F – Cold Holding); raw fake crab meat (53F – Cold Holding); raw beef (55F – Cold Holding); Establishment had ice under pan and on top of food. Management voluntarily discarded all food and replaced **Admin Complaint**