High Priority – – From initial inspection : High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee making salad, rinsing tongs and bowl in hand wash sink then continued making salad. Informed operator of proper sanitation, operator provided new equipment for employee. **Corrected On-Site** **Warning** – From follow-up inspection 2026-08-19: Observed employee wiping knife, used for food preparation, with the same towel used prior to wipe cooler, cooler drawers, cutting board without properly sanitizing ** Admin Complaint** **Admin Complaint**

High Priority – – From initial inspection : High Priority – Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Raw tuna and raw salmon, served raw with no parasite destruction letter. As per operator raw salmon purchased from Costco and raw tuna purchased from Restaurant depot; no invoices present no parasite letter provided **Warning** – From follow-up inspection 2026-08-19: Not provided, advised operator to cook fish or remove from menu, operator removed from menu **Admin Complaint**

High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Center table flip top: cut cabbage (43-47 – Cold Holding); bean sport (43-47F cold holding) Per operator foods not prepared or portioned today. Food out of temperature approximately 1 hour. Operator put ice on food. Walk in cooler raw chicken (44F – Cold Holding); cooked beef (45F – Cold Holding); cooked pasta (46F); cooked beef (44F – Cold Holding); curry sauce (46F – Cold Holding) per operator not prepared or portioned today. Food out of temperature for approximately 2 hours. Operator began to move to reach in stainless fridge. **Corrective Action Taken** **Warning** – From follow-up inspection 2026-08-19: Walk in cooler cooked chicken 40F, cooked beef 38F, cooked tofu (38F) Center table flip top cut cabbage 43F, bean sports 54F out of temperature for approximately 20 minutes. Operator switched to metal container to maintain temperature better. **Admin Complaint**