MORI SUSHI

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Vegetable peel at sushi station soiled. Warning - From follow-up inspection 2026-02-11: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food inside vinegar. Warning - From follow-up inspection 2026-02-11: Time Extended

Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Glass reach in cooler doors Repeat Violation Warning - From follow-up inspection 2026-02-11: Time Extended

Basic - - From initial inspection : Basic - Ceiling tile missing. Near back door at three compartment sink. Warning - From follow-up inspection 2026-02-11: Time Extended

Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils back prep table used for sushi rice. Warning - From follow-up inspection 2026-02-11: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Reach in cooler at sushi Station, handle for glass sliding doors reach in cooler, beverage air reach in cooler, under grill True pull out drawer, Warning - From follow-up inspection 2026-02-11: Time Extended

Basic - - From initial inspection : Basic - Interior of small oven at sushi station has accumulation of black substance. Warning - From follow-up inspection 2026-02-11: Time Extended

Basic - - From initial inspection : Basic - No waste receptacle installed at handwash sink provided with disposable towels. Front hand wash sink near sushi station. Warning - From follow-up inspection 2026-02-11: Time Extended

Basic - - From initial inspection : Basic - Small Ice buildup in reach-in freezer left side. Warning - From follow-up inspection 2026-02-11: Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. On top of cutting board at sushi station. Warning - From follow-up inspection 2026-02-11: Time Extended

Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Glass reach in cooler Warning - From follow-up inspection 2025-09-10: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. 2 screws ised for handle of glass reach in cooler used to repair nonfood-contact surface. Warning - From follow-up inspection 2025-09-10: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Under cook line put pan Warning - From follow-up inspection 2025-09-10: Time Extended

Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Inside sushi fish table top cooler. Warning - From follow-up inspection 2025-09-10: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets at reach in freezer Glass reach in cooler Warning - From follow-up inspection 2025-09-10: Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. On top of cutting board Warning - From follow-up inspection 2025-09-10: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over broccoli inside glass cooler. Employee moved Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles at drink dispensers at service station soiled Small oven at sushi station Repeat Violation

Intermediate - Probe thermometer not used to ensure proper food temperatures.

Basic - Buildup of food debris/soil residue on equipment door handles. Large three door reach in cooler.

Basic - Ceiling tile missing. Near service station

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Equipment in poor repair. Most coolers throughout all Reach in cooler

Basic - Food stored on floor. Multiple buckets stored throughout facility on floor.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In between sliders for glass coolers soiled

Basic - Single-service articles not stored inverted or protected from contamination.

Basic - Stored food not covered. Chicken in glass reach in cooler not covered

Basic - Working containers of food removed from original container not identified by common name. During inspection observed hot sauce containers filled with oil

Marked exit/path to marked exit blocked. For reporting purposes only. Latter in front of exit door

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda machine diffusers at wait station are soiled.

Intermediate - Records/documents for required employee training do not contain all of the required information. Original certificate does not have employee name.

Intermediate - Squeeze bottle on three-compartment sink drainboard containing dish soap not labeled. Operator labeled soap. Corrected On-Site

Basic - 1 commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 1 commercially processed reduced oxygen package tuna thawing in package in reach-in cooler at sushi bar. Fish has not completely thawed. Operator cut bag. Corrected On-Site

Basic - Cardboard used to line dry-good shelves in wait station area.

Basic - Equipment in poor repair. Cooler located in kitchen door handle broken and radiator guard missing.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Reach-in coolers interior/shelves have accumulation of soil residues. Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados stored above ready-to-eat fish in reach-in cooler at sushi bar.

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Raw chicken, shrimp, raw beef, smoked salmon not date marked throughout the kitchen. - From follow-up inspection 2023-12-04: Raw chicken, shrimp, raw beef, smoked salmon not date marked throughout the kitchen during callback inspection. Educated employee on proper date marking. Time Extended Corrective Action Taken

Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Equipment handles throughout the restaurant soiled with food debris. - From follow-up inspection 2023-12-04: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting board near cook line grooved. - From follow-up inspection 2023-12-04: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Water dripping into container inside reach in fridge near cook line. Handle on reach in fridge near cook line in disrepair. Microwave button broken near cook line. - From follow-up inspection 2023-12-04: Time Extended

Basic - - From initial inspection : Basic - Food stored in a prohibited area. Restaurant food prep stored in unlocked customer soda reach-in cooler in lobby. Operator removed Corrected On-Site - From follow-up inspection 2023-12-04: Unwashed produce stored inside unlocked beer and soda reach-in cooler in lobby. Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in reach in fridge at sushi station soiled. - From follow-up inspection 2023-12-04: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler interior soiled with food debris. - From follow-up inspection 2023-12-04: Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on reach in cooler cutting board near kitchen line and at sushi bar area. - From follow-up inspection 2023-12-04: Time Extended

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee preparing raw chicken then prepared salad without Hand washing. Educated employee regarding Hand washing sink washing. Employee washed Hand. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi station- cream cheese (47F - Cold Holding); raw tuna (47F - Cold Holding); krab (48-50F - Cold Holding); cooked shrimp (50F - Cold Holding); Manger put in freezer. cream cheese (41F - Cold Holding); raw tuna (33F - Cold Holding); krab (32F - Cold Holding); cooked shrimp (43F - Cold Holding); Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed a platter with cups and bowls on it covering Hand washing sink wash sink in front of restaurant.

Intermediate - No soap provided at handwash sink. Manger moved from three compartment sink compartment sink area to Hand washing sink front of restaurant Corrected On-Site

Intermediate - Non-pitting surface rust on food-contact equipment. Reach in cooler.

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Dried salmon in wrap in reach in cooler near fryers with no date marks, no date marks on raw chicken, raw shrimp in reach in cooler across from fryers.

Basic - Buildup of food debris/soil residue on equipment door handles. Sushi reach In cooler

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Duct tape used to repair nonfood-contact surface. Sushi cooler handles used duck tape for repair.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Milk used for home In cooler used for drinks front of house.

Basic - Exterior back door back of house has a gap at the threshold that opens to the outside.

Basic - Food stored on floor. soy oil, sushi ginger, Repeat Violation

Basic - Missing drain plug at dumpster. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. To go white ti go behind the sushi chef not inverted

Basic - Storage area not maintained clean and organized. Back of house storage area.

Basic - Unnecessary items/unused equipment on the premises. Extra white plastic bins used for excessive storage. Back of house.

Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Unpackaged mushroom in dinning room reach in fridge. Manger moved Corrected On-Site

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handling raw salmon then preparing customer drink without washing hands in between. Educated employee on hand wash procedures. Corrective Action Taken

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee serve customer drink after handling raw fish with bare hands without washing hands.

High Priority - Raw animal food stored in same container as ready-to-eat food. Individual Cheesecakes stored in same container as raw salmon

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Chicken wings stored over RTE foods in stand alone cooler. Raw egg shells stacked above vegetables. Raw beef stored above RTE foods in stand alone cooler. Raw Bacon stored over RTE sliced cheese in freezer near fat-fryer.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened without date-mark for more than 24 hours. Operator discarded milk. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Bowls and utensils stored in hand wash sink in back near 3 compartment sink. Operator removed bowls and utensils. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels in men's and women restroom.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink near 3 compartment sink has no hot water. Ran water for 3 minutes Temp is 86f

Basic - Bowl or other container with no handle used to dispense food. Bowl is used as a scoop in sugar container.

Basic - Cutting board has cut marks and is no longer cleanable Cutting boards in kitchen and front line has cut boards.

Basic - Equipment in poor repair. Reach in cooler in kitchen gasket is torn and door is missing handle.

Basic - Floor soiled/has accumulation of debris.

Basic - Food stored on floor. 5 gallon buckets on vinegar stored on floor in back kitchen area.

Basic - Observed drain plug at dumpster missing.

Basic - Stored food not covered. Sugar stored in container not covered.

High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Drain near side exit has no air gap that runs from soda fountain

High Priority - Raw animal food stored over or with unwashed produce. Raw shell egg in same container as unwashed ginger. Operator rearranged Raw shrimp over ready-to-eat cooked eel in tall reach-in freezer. Operator rearranged Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front sushi area: cream cheese 45 degrees F. Operator moved to bottom reach-in cooler Front line: tofu 58 degrees F. Operator moved to reach-in cooler in kitchen. Corrective Action Taken Repeat Violation

Intermediate - Certified food manager unable to answer basic questions about allergens. Certified food manager unable to name the 8 major food allergens. Emailed flyer

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on non functioning reach-in cooler of kitchen

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink by three compartment sink is shut off

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in kitchen

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease accumulation on sides of fryer

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in tall sliding door reach-in cooler of kitchen. Operator rearranged Employee drink on shelf of front line next to single service Corrective Action Taken

Basic - Stored food not covered. Carrots in sliding drawer reach-in cooler not covered

Basic - Unnecessary items/unused equipment on the premises. Multiple non-functioning reach-in coolers, empty cardboard boxes

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles of self-service soda fountain near restrooms Reach-in cooler on non functioning reach-in cooler of kitchen Repeat Violation Warning - From follow-up inspection 2023-01-17: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink by three compartment sink used as drying rack for clean dishes. Operator removed rack from hand sink Corrected On-Site Warning - From follow-up inspection 2023-01-17: Handwash sink of kitchen, evidenced by empty tofu container. Time Extended

Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink by three compartment sink has hot water shut off Repeat Violation Warning - From follow-up inspection 2023-01-17: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Reach-in cooler on non functioning reach-in cooler of kitchen Warning - From follow-up inspection 2023-01-17: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on non functioning cooler of kitchen Repeat Violation Warning - From follow-up inspection 2022-10-28: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink of front line blocked by reach in cooler Repeat Violation Warning - From follow-up inspection 2022-10-28: Time Extended

Intermediate - - From initial inspection : Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Crevices on cutting board of kitchen. Warning - From follow-up inspection 2022-10-28: Time Extended

Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink by three-compartment sink has no hot running water. Repeat Violation Warning - From follow-up inspection 2022-10-28: Time Extended

Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles in kitchen are not smooth and easily cleanable. Warning - From follow-up inspection 2022-10-28: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Soy sauce stored on floor in rear of kitchen. Warning - From follow-up inspection 2022-10-28: Time Extended

Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice dispensing utensils in standing water of 86 F. Warning - From follow-up inspection 2022-10-28: Time Extended

Basic - - From initial inspection : Basic - Reuse of single-service or single-use articles. Establishment reusing sriracha bottles as oil container Warning - From follow-up inspection 2022-10-28: Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. At three-compartment sink Warning - From follow-up inspection 2022-10-28: Time Extended

High Priority - Raw animal food stored over or with unwashed produce. Raw chicken over unwashed onions in sliding door reach-in cooler. Operator rearranged Raw salmon over pork dumplings in tall triple door reach-in freezer of kitchen. Discussed proper food storage Corrective Action Taken

High Priority - Rodent activity present as evidenced by rodent droppings found. 1 rodent dropping by rear exit door near soda fountain in server's station. Operator discarded dropping then cleaned and sanitized the area. Corrected On-Site

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Cracked raw shell egg within flat in tall sliding door reach-in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front display sushi cooler: Raw salmon 46 degrees F. Operator placed in reach-in freezer. Re-temp raw salmon 42 degrees F Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice warmer of kitchen: White rice 117 degrees F. Warmer was unplugged. Discussed with operator to reheat to 165 degrees F for 15 seconds. Google translate was used to convey message.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands at three compartment sink of front bar area

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on non functioning reach-in cooler of cook line.

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink of front line blocked by cooler.

Intermediate - No running water at three-compartment sink. Hot water completely shut off to three compartment sink. Discussed with operator to get leak repaired so he is able to have hot water turned on at all times.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink by three compartment sink. Hot water valve is completely turned off Handwash sink of front line ran for 2 minutes 84 degrees F

Basic - Accumulation of black/green mold-like substance in the interior of the soda nozzle at soda fountain near rear exit.

Basic - Cardboard box used as garbage container. Front line.

Basic - Damaged/spoiled/recalled food not properly segregated. Cracked raw shell egg within flat in tall sliding door reach-in cooler. Operator discarded Corrective Action Taken

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food in double door reach-in cooler of front line.

Basic - Employee with no hair restraint while engaging in food preparation. 1 employee

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line

High Priority - Observed: Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cooked broccoli in sliding door reach-in cooler of kitchen. Discussed proper food storage Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw pork over cooked eel in triple door reach-in freezer. Discussed proper food storage Priority: High Priority

High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Double door reach-in cooler of sushi prep area: Cream cheese 45 degrees F. Per operator he had it out a bit for service. Priority: High Priority

High Priority - Observed: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cook line: cooke rice 128 degrees F. Discussed with operator to reheat rice. Employee turned up steamer Corrective Action Taken Priority: High Priority

Intermediate - Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on non functioning reach-in cooler of kitchen. Priority: Intermediate

Intermediate - Observed: Handwash sink not accessible for employee use at all times. Handwash sink of front line blocked by tub on the floor Priority: Intermediate

Intermediate - Observed: Handwash sink used for purposes other than handwashing. Empty tofu container inside of handwash sink of cook line. Operator removed Corrective Action Taken Priority: Intermediate

Intermediate - Observed: No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink of front line. Operator added paper towels. Corrected On-Site Priority: Intermediate

Intermediate - Observed: No soap provided at handwash sink. Handwash sink of cook line. Operator placed soap. Corrected On-Site Priority: Intermediate

Basic - Observed: Employee personal food not properly identified and segregated from food to be served to the public. In sliding door reach-in cooler of kitchen. And double door reach-in cooler of sushi bar Priority: Basic

Basic - Observed: Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line. Priority: Basic

High Priority - Raw animal food stored over or with unwashed produce. Raw chicken over unwashed onions in tall sliding door reach-in cooler of kitchen.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over ready-to-eat carrots in sliding door reach-in cooler.

High Priority - Roach excrement and/or droppings present. On chemical dispenser in three compartment sink area and under front counter Discussed with operator to clean areas

High Priority - Rodent activity present as evidenced by rodent droppings found. 2 rodent droppings under triple door reach-in freezer of kitchen. Operator discarded droppings then cleaned and sanitized the area Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on non functioning reach-in cooler of cook line. Repeat Violation

Intermediate - Hot water at three-compartment sink does not reach 100 degrees Fahrenheit. 74 degrees F

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink next to three compartment sink ran for 2 minutes 74 degrees F.

Basic - Accumulation of black/green mold-like substance in the interior of the soda nozzles on the soda fountain

Basic - Bowl or other container with no handle used to dispense food. Bowl in flour container. Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic ceiling tile in kitchen.

Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean plates inside of soiled pan on sushi line

Basic - Employee eating in a food preparation or other restricted area. Employee food on rack with canned foods

Basic - Employee with no hair restraint while engaging in food preparation. 1 employee

Basic - Equipment in poor repair. Reach-in freezer gasket torn Tall sliding door reach-in cooler handle missing and only screws present

Basic - Food stored on floor. Case of avocados on floor.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scooper in water at 84 degrees F Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease accumulation on hood filters.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Sliding door reach-in cooler of kitchen.

Basic - Reuse of single-service or single-use articles. Establishment reusing mayonnaise jugs for sauces

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler of cook line Repeat Violation - From follow-up inspection 2021-07-16: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. On reach-in cooler of cook line. - From follow-up inspection 2021-07-16: Time Extended

Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On shelf next to knife and single service forks of front line. - From follow-up inspection 2021-07-16: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Plates on storage shelf. - From follow-up inspection 2021-07-16: Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Handwash sink of kitchen Repeat Violation - From follow-up inspection 2021-07-16: Time Extended