The inspector found a live roach in a large container of uncooked rice and plates and utensils left dirty in the kitchen overnight. The hand sink didn't have hot water, the kitchen didn't have adequate sanitizing equipment and a cook handled raw chicken and dirty dishes and then handled ready-to-eat foods. Raw chicken and shrimp were stored over sauces in the walk-in cooler and sushi rice was left overnight at room temperature. The inspector tested it at 75 degrees Fahrenheit.