Kura Sushi

Official wording

3-501.16(A)(1) Time/Temperature Control for Safety Food, Hot and Cold Holding (P), Observed hot hold eel under a lamp at 98*F, and a variety of hot holded food in a case near the fry station with foods 102*F-115*F. All items held ahot for service must be at 135*F or warmer. Items discarded and case temperature increased.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.