High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at sushi bar raw salmon (47F – Cold Holding); raw tuna (47F – Cold Holding); cream cheese (47F – Cold Holding); krab (47F – Cold Holding); eel (47F – Cold Holding). In flip top of reach in cooler on cook line cooked potatoes (57F – Cold Holding); crawfish (56F – Cold Holding) stored above fill line of unit. In walk in cooler nearest rear exit cooked noodles (51F – Cold Holding); cut cabbage (51F – Cold Holding); bean sprouts (51F – Cold Holding); cut melon (51F – Cold Holding). On buffet shredded cheese (50F – Cold Holding); buttermilk ranch (50F – Cold Holding); cut melon (58F – Cold Holding) **Repeat Violation** **Warning** – From follow-up inspection 2024-10-03: In sushi reach in cooler raw salmon 47°F, raw tuna 47°F, masago 47°F, cream cheese 47°F In walk in cooler cut cabbage 51°F, cut melon 56°F, cooked noodles 55°F Operator is still storing foods in non-operational walk in cooler and reach in cooler at time of callback. **Admin Complaint**