High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salmon (50F – Cold Holding); surimi (52F – Hot Holding); escolar (47F – Cold Holding); cream cheese (52F – Cold Holding)in sushi cooler at prep area in the kitchen; as per operator food not prepared or portioned today; food out of temperature for approximately 1 hour; food moved in a different cooler ; sprouts (50F – Cold Holding); cut pork (50F – Cold Holding); in cooler #1 at cook line; food not prepared or portioned today; food out of temperature for approximately 1 hour; food put in ice ; **Corrective Action Taken** **Corrective Action Taken** **Warning** – From follow-up inspection 2026-08-27: Salmon 42 F, Tuna 42 F, cream cheese 45 F Cold Holding , surimi 45 F Cold Holding in sushi case ; as per operator food not prepared or portioned today. Food out of temperature for approximately 1 hour; moved to different cooler Cooked chicken 42F shrimp 40 F pork 40 F sprouts 40 F in cooler #1 at cook line **Admin Complaint** **Corrective Action Taken**