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 47F, raw tuna 47F, masago 47F, cream cheese 47F In walk in cooler cut cabbage 51F, cut melon 56F, cooked noodles 55F Operator is still storing foods in non-operational walk in cooler and reach in cooler at time of callback. **Admin Complaint** – From follow-up inspection 2024-10-08: Walk in cooler below 41°F Sushi bar lower hold unit below 41°F. Sushi bar display reach in cooler not in use/functioning. In flip top of reach in cooler on cook line. Cooked potatoes 50°F, cooked noodles 53°F, raw beef 45°F. All foods stored above fill line of unit **Admin Complaint**