High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit…fish eggs 68F, cream cheese 44F-45F in sushi case at front line , food not prepped or portioned today , food being held less than 4 hours. Employee voluntarily discarded fish eggs , removed cream cheese lower acceptable cooler . …baby corn 67F in room temperature at cook line being held less than 4 hours . Employee covered food with ice and temperature drop-down 41F **Corrective Action Taken** **Warning** – From follow-up inspection 2026-07-28: Fish eggs 49F, spicy tuna 50F , cream cheese 45F , krab 44F in sushi case across from handwashing sink.at sushi station. Food not prepped or portioned today , food being more than 4 hours . Stop sale issue **Admin Complaint**