Oishii Asian Bistro & Sushi

Responsibility of Permit Holder, Person in Charge, and Conditional Employees

Code 2-201.11

Packaged and Unpackaged Food-Separation, Packaging, and Segregation

Code 3-302.11

Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness

Code 4-501.114

Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking

Code 3-501.17

Restriction and Storage-Medicines

Code 7-207.11

Sponges Use Limitation

Code 4-101.16

Eating, Drinking, or Using Tobacco

Code 2-401.11

Spray bottles or other containers holding chemicals aren't labeled to identify what's inside.

Code 7-102.11