High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top reach in cooler on cook line, scallops (48F – Cold Holding); raw shelled egg (48F – Cold Holding). Operator stated they were put in cooler 2 hours prior. Employee put ice on scallops and eggs. Also, in stand up reach in cooler at end of cook line, raw chicken (44F – Cold Holding). Operator stated door has been open. Also, in glass display cooler at sushi bar, roe (60F – Cold Holding). Operator put roe in bottom of cooler to bring down temperature. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** – From follow-up inspection 2026-07-21: At callback, two (2) pans of raw shrimp (45F-50F – Cold Holding). Operator stated shrimp was put in cooler approximately 1.5 hours prior. Operator put ice on items. **Admin Complaint** **Corrective Action Taken**