High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line raw shrimp 62F cold Holding Per operator stored over 4 hours. Per operator not prepared or portioned today.See Stop Sale. Sushi bar fish eggs 50F cold Holding, Per operator stored for approximately 20 minutes Per operator not prepared or portioned today Operator moved to inside of cooler. – From follow-up inspection 2023-11-02: At sushi station – Fish eggs 45-46F- cold holding- food not prepared or portioned today- food out of temperature for 30 minutes- operator moved to reach in cooler to quick chill. **Admin Complaint** **Corrective Action Taken** – From follow-up inspection 2024-01-08: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shell eggs 52F – cold holding – food not prepared or portioned today- food above fill line- food out of temperature for 45 minutes- operator placed in reach in cooler to quick chill. **Admin Complaint**