High Priority – – From initial inspection : High Priority – Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature 0F corrected to 160F) **Corrected On-Site** **Warning** – From follow-up inspection 2026-08-18: Dishwasher (Temperature 143F) **Time Extended**

High Priority – – From initial inspection : High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. At walk in freezer raw beef not commercially packaged stored over smoked salmon – operator removed and stored properly. **Corrected On-Site** **Warning** – From follow-up inspection 2026-08-18: At walk in freezer raw beef not commercially packaged stored over smoked salmon – operator removed and stored properly **Admin Complaint** **Corrected On-Site**

High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At sushi station – Cut cabbage 67F- cold holding, cut melon 66F- cold holding, tofu skins 65F- cold holding, cut tofu 67F- cold holding – food not prepared or portioned today – food out of temperature for 2 hours – operator placed under time as a public health control for remaining time. At reach in cooler – udon noodles 46F- cold holding- food not prepared or portioned today – food stored above fill line – food out of temperature for 3 hours- operator placed to quick chill. **Corrective Action Taken** **Warning** – From follow-up inspection 2026-08-18: At reach in cooler – udon noodles 46F- cold holding- food not prepared or portioned today – food stored above fill line – food out of temperature for 30 minutes- operator placed to quick chill **Admin Complaint**