High Priority – – From initial inspection : High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 7 flying insects in kitchen during inspection. **Warning** – From follow-up inspection 2024-06-18: Observed three flying insects in kitchen. **Admin Complaint**

High Priority – – From initial inspection : High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw chicken stored over cooked chicken. In walk in cooler raw chicken stored over whole pineapple. **Repeat Violation** **Admin Complaint** – From follow-up inspection 2024-06-18: In walk in cooler raw chicken in pan stored over raw shucked oysters. No contamination observed. Person in charge moved to appropriate location. Also, open raw bacon case stored on open container of green beans. Person in charge moved to appropriate location. **Admin Complaint** **Corrective Action Taken**

High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded cheese in buffet line by salad at 53F, half and half at bar at 47F. Sushi on line at 61F. Person in charge states items have been out of temperature less than 4 hours. Recommend holding on time. **Repeat Violation** **Admin Complaint** – From follow-up inspection 2024-06-18: At buffet line, shredded cheese at 51F. No time paperwork filled out at time of callback. Person in charge marked with time. **Admin Complaint**

High Priority – – From initial inspection : High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Boba at bar at 79F. Squid on Buffet line at 101F. Dim sum in kitchen at 72-74F. Dim sum at cookline 85F. Cooked sushi rolls and shrimp tempura 82F at room temperature at sushi line. Person in charge states items have been out of temperature less than 4 hours, recommend holding items on time. **Warning** – From follow-up inspection 2024-06-18: At buffet line squid at 126F. Dim sum at front cookline at 83F. Fried sushi at 94F. Boba is time marked. All items hav been out less than 4 hours per person in charge. Time marked items during inspection. **Admin Complaint** **Corrective Action Taken**