High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. half and half (51F – Cold Holding); creamer (56F – Cold Holding) in standing reach in cooler in server area, per manager door has been consistently open for several hours, both items moved to different cooler. bean sprouts (47F – Cold Holding); cut cabbage (47F – Cold Holding) in bowls sitting on top of other containers in top section of reach in cooler next to cook line, per manager lid has been consistently opened for several hours, items moved to different reach in cooler. sushi rice (87F – Cold Holding) sitting out in rice cooker not turned on, per manager rice was made around 11am, time of temperature check at 3:30pm, inspector spoke with operator about holding the sushi rice on time control and filled out written procedures during inspection. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** – From follow-up inspection 2024-03-25: half and half (55F – Cold Holding); whipped cream (58F – Cold Holding) in standing reach in cooler in server area, per manager all items where in cooler for 1.75 hours, all items moved to different cooler **Admin Complaint** **Corrective Action Taken**