- VILLAGE SAKE / SAKE BIN - occupies Units 17, 19, and 21D

Raw fish, crab salad, and scallop salad were stored at temperatures between 50–79°F instead of the required 41°F or below, meaning they were in the danger zone where bacteria can grow.

Code CHSC 113996

Sushi rice was sitting out at unsafe temperatures (109–119°F) without time labels or a written plan explaining how long it's safe to leave out.

Code CHSC 114000