High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. Observed raw salmon not in commercial packaging over cooked fish cake reach in freezer. Operator stored properly. **Corrected On-Site**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw tuna and cooked fish cake in same container reach in cooler at sushi bar. Observed Raw shrimp over ponzu sauce reach in cooler cook line. Operator stored all products properly. **Corrected On-Site**

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beverage cooler kitchen: creamer (52F – Cold Holding) Per operator, not prepared or portioned today. Per operator, held in beverage cooler overnight. See stop sale.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beverage cooler kitchen: creamer (52F – Cold Holding) Per operator, not prepared or portioned today. Per operator, held in beverage cooler overnight. See stop sale. raw shell eggs (74F – Cold Holding) Observed sitting on counter in kitchen. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator returned to cooler. **Corrective Action Taken**

High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Observed Sushi rice no time stamp. Per operator, out of temperature for approximately 1 hour. Operator placed time stamp for remaining 3 hours. **Corrective Action Taken**

High Priority – Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed no Vacuum breaker mop sink outside.