High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Operator touched raw octopus with bare hands. Discussed with operator not to use bare hand contact with ready to eat foods

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food in sushi cooler: sushi cooler is turned off at night and turned on in the morning. Food was moved from reach in cooler to sushi cooler at 11am. Food was moved back to reach in cooler until sushi cooler is at proper temperature. octopus (50F – Cold Holding) second temperature 40F; salmon (47F – Cold Holding) second temperature 42F; yellowtail (46F – Cold Holding) second temperature 43F; **Corrected On-Site**