High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Sushi display cooler- ; diced salmon (48F – Cold Holding); ground tuna (49F – Cold Holding); crab sticks (48F – Cold Holding) -Lower cooler # 3-; ground tuna (46F – Cold Holding); tempura (47F – Cold Holding). Per employee food held less than 4 hours, food moved to lower freezer for a Quick chill. lower cooler # 5- ; portioned sausages (50F – Cold Holding); raw shrimp (50F – Cold Holding); breaded snapper (49F – Cold Holding); sour cream (45F – Cold Holding), per employee food held overnight , see stop sale **Warning** – From follow-up inspection 2026-07-14: No food stored in any of the units. **Time Extended**

High Priority – – From initial inspection : High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. grilled mushrooms (99F – Hot Holding); grilled onions (105F – Hot Holding), per employee food hot held less than two hours. Observed double panel on both containers , employee placed on grill flat to reheat, second temperature (180-192F) **Corrected On-Site** **Repeat Violation** **Admin Complaint** – From follow-up inspection 2026-07-14: Observed no hot holding time temperature control food **Time Extended**