High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked noodles at 46F on flip top cooler on top of pans. Employee placed on cook line few hours prior. Employee removed and placed inside of reach in cooler. Observed in walk in cooler Cream cheese (45F – Cold Holding); Cooked noodles (45F – Cold Holding) Large mixing bowl of cream cheese( 51F- Cold Holding). Manager stated the items were just prepped and placed in cooler few hours prior and was out for restocking earlier. Cooler has an ambient temperature of 47F. Manager removed TCS items from cooler to place in different cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** – From follow-up inspection 2024-08-02: Observed cooler with an ambient temperature of 46.6F. Observed beef at 52F. Manager stated they just cut prior to inspection. Observed cooler with an ambient temperature of 46.6F. **Admin Complaint**

High Priority – – From initial inspection : High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed Sushi rice held on time control without time mark. Employee placed time mark on sushi. **Corrected On-Site** – From follow-up inspection 2024-08-02: Not observed at callback **Time Extended**