OISHII BOWL

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Inspection history

1. Apr 17, 2025

   ✓

2. May 14, 2024

   ✓
   1 violation

   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures

3. Nov 2, 2023

   ✓
   1 violation

   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures

4. Aug 9, 2022

   ✓

5. May 18, 2022

   ✕
   2 violations

   • Critical:Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.
   • Wiping cloths dirty, not stored properly in sanitizing solutions

6. May 13, 2021

   ✓
   1 violation

   • Wiping cloths dirty, not stored properly in sanitizing solutions

7. Mar 4, 2020

   ✓

8. Feb 6, 2020

   ✕
   3 violations

   • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
   • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
   • Critical:Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.

9. Nov 14, 2019

   ✓
   1 violation

   • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs

10. Dec 3, 2018

    ✓

11. Dec 4, 2017

    ✓

12. Jan 25, 2017

    ✕
    2 violations

    • Critical:Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
    • Critical:Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).

13. Dec 13, 2016

    ✕
    1 violation

    • Critical:Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.

14. Dec 6, 2016

    ✕
    4 violations

    • Improper storage of cleaning equipment, linens, laundry unacceptable
    • Non food contact surfaces of equipment not clean
    • Critical:Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
    • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions

15. Oct 19, 2015

    ✓

16. Sep 16, 2015

    ✕
    3 violations

    • Critical:Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

17. Oct 31, 2014

    ✓
    1 violation

    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)

18. Dec 4, 2013

    ✓
    1 violation

    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing