High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. dumplings (56F – Cold Holding) in bay sitting on top of containers in top section of reach in cooler on make line, per manager bag has been there less then 1 hour, bag moved to bottom of cooler. raw fish roe (58F – Cold Holding) in display reach in cooler at sushi bar, per manager roe has been taken in and out of cooler for less then 1 hour. raw shrimp (64F – Cold Holding) portions of shrimp thawing out under cold running water in triple sink in kitchen, per manager shrimp has been thawing out for less then 1 hour, employee started to move thawed portions to walk in cooler during inspection. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** – From follow-up inspection 2024-04-26: dumplings (49F – Cold Holding) in bag sitting in top section of reach in cooler in container on make line, per manager bag has been there less then 30 minutes, bag moved to bottom of cooler. raw fish roe (54F – Cold Holding) sitting out on counter at sushi bar area, per employee roe has been out less then 30 minutes, roe placed back in reach in cooler. **Admin Complaint** **Corrective Action Taken**