Bewon Jin Inc.

Contact Information

3574 Plymouth Rd
Ann Arbor, MI 48105

Health Report - 07/14/2015 (1 critical incident(s))

(Critical) Potentially hazardous food items found at improper temperature on top of prep unit( double stacked ), on counter and on shelf near dishwash area. Potentially hazardous food shall maintain at 41°F or below or 135°F or above. Corrected at time of inspection by (1) relocating cooked diced tofu to insert pan properly seated in top section of lift top prep unit (recently placed on top of unit per pic). Discussed which food items have to maintain at 41°F or below; this includes but is not limited to raw or cooked meat, raw or cooked tofu, all cooked vegetables, raw cut cabbage on top of prep unit. Sliced lemons, sliced oranges, raw carrots, raw cucumbers and raw onions do not need to maintain at 41°F or below. (2) facility will begin using time as a public health control for side dish - cooked potatoes & carrot with soy sauce based sauce found on counter. Discarded cooked potatoes found at 94°F; per owner is made fresh for lunch and fresh for dinner (same as pancakes-currently on time as a public health control). Owner does not want to maintain cooked potatoes hot; will break down through serve period. Kim chi, another side dish, found in ice bath at proper temperature <41°F; continue to use ice bath so the ice level is above the food level. Thank you. (3) observed pot of anchovy soup on shelf near dishwash area; is used throughout the serve period for fish broth. Existing broth container two thirds full; typically are busier for lunch; would then use all broth once cooked and maintain broth hot; fish broth in hot holding unit found at 145°F. Discarded anchovy soup pot sitting on shelf (dried anchovies and water)

Floor tiles cracked, especially in dishwash area; some walls in poor repair and base coving unattached in some areas. Please repair/replace to provide a smooth, easily cleanable surface in these areas

Observed some open bags of food ( including two types of rice ) in rear storage area. Please provide covered food bulk food containers for proper food storage to prevent potential contamination or pest infestation from open bags

These areas in need of cleaning: floor/wall juncture in some areas rear kitchen, underside of shelving unit above range and floors under some shelving units. Please clean now and as often as necessary to maintain in clean condition

Some refrigeration/freezer door gaskets in poor repair. Please replace to provide good seal and so smooth and easily cleanable

Observed utensils stored in container of water on cook line. Please store in-use utensils in a clean, protected location

(1) some utensils in rear kitchen stored improperly. Please store with handles up to prevent potential contamination of food-contact end. (2) toothpicks with colored cellophane ends at front counter with some facing wrong direction. Please store with all colored cellophane ends facing customer or provide wrapped toothpicks or different type of toothpick dispenser

Observed some paper lining shelving units. Please discontinue lining shelving units with paper to provide a non-absorbent, smooth, easily cleanable surface. Thank you for removing the cardboard boxes from the floors

Health Report - 01/20/2015 (1 critical incident(s))

(Critical) Corrected at time of follow-up inspection: observed cooling logs in use to monitor cooling; it appears the cooling methods in use are in compliance with the time and temperature parameters required for proper cooling. List of food items cooked and cooled created from cooling logs including cooling method used. Facility has large containers (bus tubs and large plastic bowls) and ice machine to set up proper ice baths. Also discussed stirring food while cooling.

Health Report - 01/06/2015 (2 critical incident(s))

(Critical) Observed improper cooling method for cooling soups made this morning. Cooked and cooled potentially hazardous food shall cool within 2 hours from 135°F to 70°F and within a total of 6 hours from 135°F to 41°F using one or more of the following methods listed. Temporarily corrected at time of inspection by splitting two large containers of beef broth soup into four smaller containers and placing in an ice bath. Observed soup (aprroximately 8 - 9 gallons total in two larger pots and one smaller pot) found under the prep table on a piece of cardboard on the floor at 138°F, 150°F and 145°F respectively. Per owner were cooked off this morning. Placed spoon in the smaller uncovered containers in the bus tub ice baths to stir frequently. The ice level should be above the food level. Provided owner with cooling chart to monitor; recorded temperatures at time of inspection; appears all containers will cool to 70°F within 2 hours. Owner will continue to monitor to assure proper cooling. Please provide a list of all potentially hazardous food items that are cooked and cooled, including cooling method for each food. Complete cooling chart for all food items cooked and cooled for follow-up inspection. ,

(Critical) Observed used single-use gloves on top of prep unit on cook line. Single-use gloves shall be used for only one task and discarded when damaged or soiled, or when interruptions occur in the operation. Corrected at time of inspection by discarding used single-use gloves and discussing how to use the gloves and when to discard them. Facility has several boxes of new gloves

These areas in need of cleaning: floors under cooking equipment, underside of shelf above range, shelving units rear kitchen and floor/wall juncture in some areas rear kitchen. Please clean now and as often as necessary to maintain in clean condition

Some boxed food items found stored on the floor in various areas. Please provide adequate shelving to store food a minimum 6 inches above the floor on shelving that allows easy cleaning underneath; like a dunnage rack

Observed toothpicks in container near cash register at the front counter not properly protected. Please provide individually wrapped toothpicks or a toothpick dispenser to eliminate potential contamination

Some clutter and unnecessary items found stored in various areas rear kitchen, especially area next to upright freezer near kitchen entrance, shelving unit in rear kitchen and front counter cash register area. Please sort through and get rid of any items not used in the operation and maintenance of facility. This will make it easier to clean and prevent a potential harborage condition for pests

Observed paper and cardboard lining some shelving units and the floor in some areas. Please discontinue lining the shelves and floors to provide a nonabsorbent, smooth, easily cleanable surface in these areas

Floor tiles cracked, walls in poor repair, base coving unattached in some areas rear kitchen. Please repair/replace to provide a smooth, easily cleanable surface in these areas. In addition discussed replacement of screen divider in poor repair between kitchen and dining area

Wet wiping cloths stored improperly. Once wet please store cloths in a wet wiping cloth solution at proper sanitizer concentration

Health Report - 07/08/2014 (3 critical incident(s))

(Critical) Several fruit flies observed in rear kitchen. The presence of insects, rodents and other pests shall be controlled to eliminate their presence on the premises. Not corrected. A deep and thorough cleaning must occur throughout the entire establishment; all standing water must be eliminated. Please contact an extermination company. The ice machine drain line is a flexible hose that does not have proper fall to the drain; please change to rigid pipe, this will eliminate standing water in the drain line. Please maintain proper air gap at the drain; the ice machine drain line shall have an air gap a minimum twice the pipe diameter above the flood rim of the drain. ,

(Critical) Some refrigerated, ready-to-eat, potentially hazardous food items found without date marking. These food items shall be clearly marked with a discard date. Temporarily corrected by labeling these food items with preparation date and discard date. Some food items are made daily. Please provide a list of those items requiring date marking at follow-up inspection. Written chart used for recording preparation date of soups. ,

(Critical) Some potentially hazardous food items found at improper temperature. Potentially hazardous food shall maintain at 135°F or above or 41°F or below. (1) pancakes containing cooked vegetables found at 85°F- 90°F in a crock pot. (2) kim-chi found at 56°F in container "on ice" on table in kitchen. Corrected at time of inspection by: (1) discarding pancakes; facility will begin using time as a public health control. Pancakes are discarded at the end of lunch; pancakes also prepared for dinner and discarded end of dinner. (2) discarded top layer of kim-chi being held cold on ice. Ice added to bus tub so that ice level is above the food level to maintain at 41°F or below through the lunch serve period. Kim-chi is then placed in ric until dinner serve period; will then use ice bath through dinner with ice level above food level to maintain at 41°F or below

Some items stored on the floor under shelving units including plastic wrap and clean dishes. Also observed a scoop, bucket, knife sharpending stone on the floor next to ice machine please provide adequate shelving to store all items a minimum 6 inches above the floor on shelving that is easy to clean underneath.

Observed toothpicks in container near cash register front counter not properly protected. Please provide individually wrapped toothpicks or a toothpick dispenser to eliminate potential contamination

Observed raw wood shelving in some areas of rear kitchen. Please paint or refinish to provide non-absorbent, smooth, easily cleanable surface

Observed paper lining shelving and duct tape in some areas of kitchen. Please remove to provide smooth, easily cleanable surface

These areas in need of cleaning: floors in several areas, floor/wall juncture throughout, floors under wooden shelving unit rear kitchen and bottom shelves of wooden shelving unit. Please clean now and as often as necessary to maintain in clean condition.

Light shield missing from light in hood canopy. Please replace light shield to properly protect the light bulb

Health Report - 01/08/2014 (1 critical incident(s))

(Critical) Observed no chlorine test strips in facility to measure sanitizer concentration in 3 compt sink and wiping cloth buckets. Pic corrected by obtaining proper test strips from neighboring restaurant at time of inspection. Violation corrected

Observed walls in corner prep area (near produce cooler) with an accumulation of grease and debris. To correct, please clean now and on a more frequent schedule

Observed wet wiping cloths stored on front counter near cash register. All wet wiping cloths must be stored completely submerged in wiping cloth bucket in between uses to prevent accumulation of bacteria on wiping cloth.

Health Report - 07/09/2013 (1 critical incident(s))

(Critical) Observed 2 packages of frozen beef thawing directly next to and above rte lettuce and other rte vegetables on middle shelf of upright cooler in back kitchen area (near dry storage shelves). All raw animal products must be stored below and away from rte foods at all times to protect rte food from possible cross contamination. Pic corrected by relocating all raw meat to bottom shelf of cooler at time of inspection. Violation corrected.

Observed floors under all coolers and cooking equipment in facility with an accumulation of debris/food debris. To correct, please clean now and on a more frequent schedule. , observed walls next to microwave oven near produce prep unit with a heavy accumulation of grease and debris. Need to clean now and on a more frequent schedule

Observed employee belongings (pants, shirts) stored on top of single service styrofoam cups on shelf in dry storage area. All employee belongings must be stored in an area of kitchen which does not possibly contaminate food or single service items at any time. Pic corrected by relocating pants and shirts to approved location at time of inspection

Observed shelves and under cooking equipment in cooking area with a heavy accumulation of grease and debris. To correct, please clean now and on a more frequent schedule. , observed interior of true upright cooler in back kitchen area with an accumulation of sticky food debris. Please clean now and on a more frequent schedule

Health Report - 01/08/2013 (0 critical incident(s))

This incident (35279) does not have any more information on it

This incident (2424) does not have any more information on it

Health Report - 07/10/2012 (0 critical incident(s))

Observed corner of prep counter in cooking area wrapped with duct tape (to soften edge in case employee runs into corner of equipment). Also, observed duct tape placed on slicer components (non food contact surfaces) in back kitchen area. Duct tape is being used to cover on-off switch and on top of guard area. Duct tape is not an approved food grade material and cannot be used to repair food equipment as it collects bacteria. All equipment and surfaces must be smooth and cleanable at all times. To correct, please remove all duct tape from equipment as soon as possible.

Observed the following areas in need of cleaning: floors under upright coolers in prep area (accumulation of debris), floors under dry storage shelves and upright coolers in back kitchen area (accumulation of food debris), walls in back kitchen area (accumulation of sticky debris), and walls in cooking area (accumulation of sticky grease and debris). To correct, please clean all these areas now and on a more frequent schedule

Health Report - 01/05/2012 (1 critical incident(s))

(Critical) Observed rte steamed seafood pancakes in domestic electric roaster pan in prep area with an internal food temp of 115-125f (appears plug was jarred loose and not completely plugged in). All phf must be hot held at 135f or more at all times. Please monitor hot holding unit and internal food temps as needed. Pic stated that pancakes were made 1. 5 hours ago, so pic corrected violation by reheating pancakes to 165f then returning to hot holding unit at time of inspection. Critical corrected.

Observed the following pieces of equipment in need of cleaning: interior of 2 door upright freezer in prep area (bottom of freezer accumulation of debris, interior door gaskets soiled with mold and debris), interior of white upright domestic freezer in prep area (bottom of freezer with accumulation of food debris), dry storage shelves in back kitchen area (accumulation of debris). To correct, please clean all these areas now and on a more frequent schedule

Observed no ventilation filters above char broiler/fryers in cooking area. Pic stated that filters were cleaned last night,but not replaced. Vent filters must be installed before any use of cooking equipment to prevent unlawful discharge of grease/smoke etc. . . Corrected at time of inspection

Observed the following areas in need of cleaning: floors under grill and coolers in cooking area (accumulation of debris), walls in dry storage area (grease and debris), walls in vegetable storage area (greasy debris). To correct, please clean all these areas now and on a more frequent schedule.

Observed ice scoop laying on top of rte ice in ice machine. All food must be protected from sources of contamination at all times. If storing ice scoop in ice machine, must store so handle is extended up and out of ice to protect from possible contamination (from employee hands)

Observed boxes of produce stored on floor in back kitchen area. All food must be stored in a clean, dry location and stored a minimum of 6 inches off of floor at all times to protect from sources of contamination

Observed pot of partially frozen broth thawing at room temperature on floor in cooking area. All food must be thawed under refrigeration or under cool running water at all times to prevent the accumulation of bacteria

Health Report - 07/06/2011 (0 critical incident(s))

Observed floors under cooking equipment and upright coolers in prep area with an accumulation of debris. Please clean now and on a more frequent schedule. , observed walls behind grill in cooking area with an accumulation of grease and debris. Please clean now and on a more frequent schedule

Observed several electrical cords for cooking equipment in vegetable ric area repaired with duct tape/electrical tape creating possible fire hazards. To correct, please replace any damaged electrical cords and/or equipment as soon as possible.

Observed no food employees wearing hat or hair restraint in facility. All food employees shall wear hair nets or hats at all times when prepping or cooking food to avoid possible contamination of food by employees.

Observed front door propped open at time of inspection. All doors and outer openings to facility must be closed and tight fitting at all times to prevent the entry of pests and insects.

Health Report - 01/18/2011 (1 critical incident(s))

(Critical) Observed small bowls of cooked chicken and pork in ric in cooking area and small bowl of cooked beef on top of prep unit cooler in cooking area (not under refrigeration) with internal food temps of 115-145f. Pic stated that these meats were cooked 1. 5 hours ago and hot holding unit is broken. All phf must either be hot held at 135f or more or cold held at 41f of below at all times to prevent the accumulation of bacteria. Serv safe manager on-site at time of inspection and helped at translate information to owner. Explained proper hot and cold holding requirements to all staff. Staff will begin to utilize ice baths before placing phf into coolers and will not store phf at room temp. Pic temporarily corrected by rapidly cooling bowls of chicken, beef and pork and returning to ric. I will check this item at follow up inspection to ensure compliance. , observed small bowls of cooked chicken and pork in ric in cooking area and small bowl of cooked beef on top of prep unit cooler in cooking area (not under refrigeration) with internal food temps of 115-145f. Pic stated that these meats were cooked 1. 5 hours ago and hot holding unit is broken. All phf must either be hot held at 135f or more or cold held at 41f of below at all times to prevent the accumulation of bacteria. Serv safe manager on-site at time of inspection and helped at translate information to owner. Explained proper hot and cold holding requirements to all staff. Staff will begin to utilize ice baths before placing phf into coolers and will not store phf at room temp. Pic temporarily corrected by rapidly cooling bowls of chicken, beef and pork and returning to ric. I will check this item at follow up inspection to ensure compliance. Follow up site visit 1/31/11: observed small pans of freshly cooked chicken, beef and pork in a larger plastic tub filled with ice in prep area with internal food temps of 54-62f (chicken, beef and pork were cooked 2. 5 hours ago per pic). Owner now placing small pans of freshly cooked chicken, pork and beef in a larger plastic bin full of ice for lunch (11am-1pm), then placing pans into ric after lunch to finish cooling. Owner aware of 2 step cooling process and proper cooling requirements. Owner to cook only small batches of potentially hazardous meats and understands the need to maintain ice level in plastic tub. Critical corrected.

Observed bowls of cooked noodles cooling on floor in cooking area. All food must be stored in a clean, dry location and stored a minimum of 6 inches of ground to protect from sources of contamination

Observed plastic bowls being left in dry food products (spices) after use. Bowls are not approved scooping utensils as they are a potential source of contamination (from employee hands). To correct, please obtain proper scooping utensils and store with handle extended up and out of product. , observed employee toss ice scoop back into ice machine after use resulting in ice scoop handle laying on rte ice. All ice scoops must be stored with handle extended up and out of food product to protect food from possible contamination