Ooka Sushi, 411 Granby Street, Norfolk, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Ooka Sushi
Address: 411 Granby Street, Norfolk, Virginia
Total inspections: 4
Last inspection: Oct 20, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 2-201.11 - Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus.
  • 5-205.11 - Corrected During Inspection Critical Repeat The handwashing sink to the left of the dishwasher is blocked/covered with 2 wooden planks used to store dirty dishes, preventing access by employees for easy handwashing. This was observed in a previous inspection. Employee removed wood.
  • 6-301.12 - Corrected During Inspection No disposable towels were provided a the hand washing sink in the kitchen.
  • 3-402.12 - No parasite destruction records maintained for raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form.
  • 4-501.114 - Critical Repeat Chlorine sanitizing solution used was not at an acceptable concentration at the automatic dishwasher. Cannot use this unit until sanitizer is working. Must use 3 compartment sink, wash, rinse and sanitize.
  • 3-603.11 - Animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in Ready-To-Eat form or as an ingredient in another Ready-To-Eat Food..
  • 3-501.13 - Improper methods used to thaw side of beef - in sink with no running water on it.
  • 3-304.14 - Corrected During Inspection Wiping cloths improperly stored between use, left on food contact cutting boards.
  • 4-601.11b - Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: 1. Storage containers inside prep unit and 2. Rice cooker on table.
  • 4-602.13 - The nonfood contact surface of the following had accumulations of grime and debris. 1. Hand sink next to dishwasher, 2. dishwasher units (inside and out), 3. Prep unit (inside and out), 4. shelf on storage table (left of 2 dr reach-in freezer)5. Filters over stove and 6. Fryers and stove equipment.
  • 6-501.12 - All walls and floors especially by fryers and stove area have build up of food and debris.
October 20, 2009Routine29Details / Comments
No violation noted during this evaluation. February 27, 2009Follow-up00Details / Comments
  • 2-102.11 a.18.1-17 II - Critical A food service employee was working in the food service establishment without having a valid food service card.
  • 3-301.11 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.Sushi chef handling raw salmon with bare hands. Emphasized the importance of handwashing and no BHC.
  • 4-501.114 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration. Pump needed to be primed on automatic dishwasher. Discussed the importance of this to be done every morning to ensure sanitizer is at correct strength.
  • 4-903.11 - Clean bowls and dishes were observed stored with the food-contact surface facing upward.
  • 5-205.11 - Critical The handwashing facility located to the left of the automatic dishwasher was completly blocked with wooden boards. Other sink to the right of stove had mops etc, preventing employees from washing hands.
  • 6-301.11 - Soap was not provided at any of the 3 handwashing basins.
  • 6-501.16 - Mops and brooms not hung up to air dry. Blocking hand sink.
  • 8-301.11 a 18.1-14 ll - Critical Permit is not posted in a place where it is readily observable by the public. CFM could not locate curent permit.
February 09, 2009Routine53Details / Comments
  • 3-301.11 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with a cup and not a scoop.
  • 3-304.14 - Corrected During Inspection Wiping cloths improperly stored between use.
  • 4-201.11 - The microwave oven is not designed and constructed to be durable.
  • 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: ice machine
September 24, 2008Routine--Details / Comments

October 20, 2009 (Routine)



Violations:
  • 2-201.11 - Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus.
    Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virusor Norovirus.
  • 5-205.11 - Corrected During Inspection Critical Repeat The handwashing sink to the left of the dishwasher is blocked/covered with 2 wooden planks used to store dirty dishes, preventing access by employees for easy handwashing. This was observed in a previous inspection. Employee removed wood.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the @EQUIPMENT@ preventing its use.
  • 6-301.12 - Corrected During Inspection No disposable towels were provided a the hand washing sink in the kitchen.
    Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
  • 3-402.12 - No parasite destruction records maintained for raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form.
    Obtain a written agreement or statement from the supplier stipulating that the fish supplied are frozen throughout to a temperature of -4F (-20C) for 168 hours (7 days) in a freezer or at -31F (-35C) for 15 hours in a blast freezer.
  • 4-501.114 - Critical Repeat Chlorine sanitizing solution used was not at an acceptable concentration at the automatic dishwasher. Cannot use this unit until sanitizer is working. Must use 3 compartment sink, wash, rinse and sanitize.
    Adjust the chlorine sanitizing solution to a level of at least 100 parts per million when the pH is at 10 or less and the water temperature is 55F.
  • 3-603.11 - Animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in Ready-To-Eat form or as an ingredient in another Ready-To-Eat Food..
    The Permit Holder shall inform Consumers of the significantly increased Risk of consuming such Foods by way of a Disclosure and Reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
  • 3-501.13 - Improper methods used to thaw side of beef - in sink with no running water on it.
    Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow 3. As part of the cooking process
  • 3-304.14 - Corrected During Inspection Wiping cloths improperly stored between use, left on food contact cutting boards.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 4-601.11b - Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: 1. Storage containers inside prep unit and 2. Rice cooker on table.
    Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
  • 4-602.13 - The nonfood contact surface of the following had accumulations of grime and debris. 1. Hand sink next to dishwasher, 2. dishwasher units (inside and out), 3. Prep unit (inside and out), 4. shelf on storage table (left of 2 dr reach-in freezer)5. Filters over stove and 6. Fryers and stove equipment.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 6-501.12 - All walls and floors especially by fryers and stove area have build up of food and debris.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
Comments:
Note : Odor present just inside door into kitchen - may be coming from floor drains or grease trap. Follow up inspection on Nov 2nd to inspect corrections of the above violations.Dishwasher not to be used until sanitizer strength is corrected, use 3 compartment sink to wash, rinse and sanitize.

February 27, 2009 (Follow-up)

Comments:
All violations corrected. Recommended for permit renewal. CFM will put customer advisory in new menu.

February 09, 2009 (Routine)



Violations:
  • 2-102.11 a.18.1-17 II - Critical A food service employee was working in the food service establishment without having a valid food service card.
    A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card.
  • 3-301.11 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.Sushi chef handling raw salmon with bare hands. Emphasized the importance of handwashing and no BHC.
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • 4-501.114 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration. Pump needed to be primed on automatic dishwasher. Discussed the importance of this to be done every morning to ensure sanitizer is at correct strength.
    Adjust the chlorine sanitizing solution to a level of at least 100 parts per million when the pH is at 10 or less and the water temperature is 55F.
  • 4-903.11 - Clean bowls and dishes were observed stored with the food-contact surface facing upward.
    Store equipment and utensils covered or inverted to prevent contamination while in storage.
  • 5-205.11 - Critical The handwashing facility located to the left of the automatic dishwasher was completly blocked with wooden boards. Other sink to the right of stove had mops etc, preventing employees from washing hands.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the blockage preventing its use.
  • 6-301.11 - Soap was not provided at any of the 3 handwashing basins.
    Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
  • 6-501.16 - Mops and brooms not hung up to air dry. Blocking hand sink.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
  • 8-301.11 a 18.1-14 ll - Critical Permit is not posted in a place where it is readily observable by the public. CFM could not locate curent permit.
    Post the permit in a place where it is readily observable by the public transacting business with the establishment.
Comments:
Will reinspect facility on Feb 27th for corrected violations. Left FHC class schedule with CFM, also Chinese class - all employees must obtain FHC. No Customer Advisory on menu.

September 24, 2008 (Routine)



Violations:
  • 3-301.11 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with a cup and not a scoop.
    Provide suitable utensils such as scoops with handles to handle RTE food to prevent contamination from hands.
  • 3-304.14 - Corrected During Inspection Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 4-201.11 - The microwave oven is not designed and constructed to be durable.
    Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
  • 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: ice machine
    Clean and sanitize these surfaces for food contact.

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