Seoul Street

Contact Information

1771 Plymouth Ste #101
Ann Arbor, MI 48105

Health Report - 07/21/2015 (2 critical incident(s))

(Critical) Corrected at time of follow-up inspection: all refrigerated, ready-to-eat, potentially hazardous food items properly date marked. Thank you

(Critical) Corrected at time of follow-up inspection: shelving in clean condition interior two door true reach-in-cooler across from cook line. Please maintain all refrigeration shelving units in clean condition to prevent "old food" from potentially contaminating food containers or food on shelves

Health Report - 07/07/2015 (2 critical incident(s))

(Critical) Observed some refrigerated, ready-to-eat, potentially hazardous food items without date marking. Once opened, prepared or removed from the freezer these food items shall be clearly marked with the discard date time period. Temporarily corrected at time of inspection by discussing which food items needed date marking. Owner knows prep dates and open dates for all food items; will mark these food items later; none have expired; got busy for lunch rush. Add 6 days to prep date or open date. These food items will need date marking: kim chi take out containers in upright reach-in-cooler, prepared containers of kim chi, tofu & hot dogs, prepared plates of steamed vegetables, including bean sprouts, cucumbers, greens, etc and containers of diced ham and sliced tofu. ,

(Critical) Shelving units in true 2 door reach-in-cooler across from cook line in need of cleaning. Food-contact surfaces shall be clean to sight and touch. Not corrected. ,

Observed some food employees without hair restraints. Food employees shall wear hair restraints that effectively restrain their hair and to prevent the employee from touching their hair

These areas in need of cleaning: interior bottom section all refrigeration units and upright freezer, shelf above prep unit that is not functioning, exterior rice bulk food container including lid, exterior ice machine, shelf under table next to reach-in-cooler on cook line, exterior stoves on cook line including handle areas, wall above prep table, walls behind cooking equipment, underside of shelf above range and floors under all equipment. Please clean now and as often as necessary to maintain in clean condition

Observed leak at spray rinse arm above 3-compartment sink. Please repair and maintain in good repair

Paper towel dispenser not functioning on cook line. Please repair or replace to provide paper towels in a paper towel dispenser for easy dispensing

Observed some fruit flies in facility. Please continue to work with your extermination company to eliminate the flies. In addition keep all areas clean and dry. Discussed the need for a deep cleaning in some areas of the kitchen; this should help with eliminating the flies

Health Report - 01/13/2015 (0 critical incident(s))

These areas in need of cleaning: interior bottom 3 door upright reach-in-cooler, back ledge top section of lift top prep unit across from 3 door ric, interior brown utensil container across from dishwash area, top of bulk food bin lid, hood filters, hood canopy, underside of shelf above stove, walls behind cooking equipment, floors under cooking equipment, oven catch trays, wall behind food prep and handwash sink in chicken prep area, prep table shelves under cooked chicken table and floor/wall juncture in several areas throughout. Please clean now and as often as necessary to maintain in clean condition. It appears your facility is doing a good job cleaning the food-contact surfaces but is neglecting the deep cleaning items of the non-food contact surfaces. Please place these items on a cleaning schedule so they do not get grossly soiled as observed today

Observed rice scoop stored improperly in container of water. Please store in-use utensils on a clean portion of the prep table and clean properly throughout the day as required ( a minimum every 4 hours for rice scoops).

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

Observed leak at 3-compartment sink faucet and prep area handwash sink faucet. Please repair and maintain in good repair

Observed some food employees without hair restraints. Food employees shall wear hair restraints that effectively restrain their hair and to prevent them from touching their hair

Observed soiled dishes stored on the floor in dishwash area. Please provide adequate drainboards for soiled and clean dishes. Facility has an extra cart they will begin using for soiled dish storage

Observed a few fruit flies near mop sink. Please continue to keep this area clean and dry and contact an extermination company to assist you in eliminating the flies

Health Report - 07/18/2014 (2 critical incident(s))

(Critical) Several refrigerated, ready-to-eat, potentially hazardous food items found without date marking. Please begin date marking kim chi, tofu, container of cut cabbage, fish cakes, sliced hot dogs, cooked squash and any other refrigerated, ready-to-eat, phf items in your facility. Per onwer none of these food items exceed the 6 day discard time period. Corrected at time of inspection by marking these food items with the discard date. Date opened or prepared known by pic

(Critical) (1) no hot water available at dishwash area handwash sink. Hot water shall be provided at a minimum temperature of 100f at a handwash sink. (2) inadequate hot water temperature at the handwash sink in the men's restroom (shared restroom with great plains burgers). Hot water found at 75°F. Please adjust so hot water provided at a minimum 100°F. Not corrected. Adequate hot water at the other handwash sink in kitchen and at the 3-compartment sink

Waste receptacle in women's public restroom needs to be emptied more frequently. Soiled paper towels observed on the floor

Handwash sink in men's public restroom draining slowly. Please repair and maintain so handwash sink drains properly

Paper towel dispenser not dispensing paper towels in women's public restroom. Paper towels are sitting on counter. Please repair paper towel dispenser or provide one that dispenses paper towels properly

Overturned crates used in some areas for boxed food items and pop storage. Please replace crates with smooth, easily cleanable shelving unit (like a dunnage rack) that can be easily cleaned underneath

Some food employees observed without hair restraints. Food employees shall wear hair restraints that effectively cover their hair and to prevent the employee from touching their hair

These areas in need of cleaning: hood filters over fryers, interior bottom 2 door reach-in-cooler across from cook line, interior bottom one door upright freezer, interior brown clean utensil storage container, cart & floors in closet area and floors under overturned pop crates. Please clean now and as often as necessary to maintain in clean condition

Refrigeration door gaskets on 2 door reach-in-cooler across from cook line in poor repair. Please replace to provide good seal and so smooth and easily cleanable

Single-service cups stored improperly front counter beverage dispensing area. Please provide cup dispenser to properly protect the cups from potential contamination of the lip-contact surface

Health Report - 01/15/2014 (0 critical incident(s))

Observed exterior surfaces (including handle area) of george foreman grill in prep area with an accumulation of sticky and dried on food debris. To correct, please clean now and on a more frequent schedule

Health Report - 07/15/2013 (0 critical incident(s))

Observed the following areas in need of cleaning: *interior of all reach in and upright coolers (including door gaskets) in chicken prep and cooking areas ( accumulation of raw chicken debris and batter debris). *heat lamps in cooking area (accumulation of grease and food debris). *walls in deep fryer area (accumulation of grease and food debris). To correct, please clean all these areas now and on a more frequent schedule.

Observed 2 wet mops in mop sink not hung up to dry. All mops must be hung up after use to allow for proper air drying.

Health Report - 01/22/2013 (0 critical incident(s))

This incident (26809) does not have any more information on it

This incident (41858) does not have any more information on it

Health Report - 07/16/2012 (1 critical incident(s))

(Critical) Observed package of rte soft tortilla shells laying on top of raw shell eggs in prep are ric. Also, several flats of raw shell eggs stored above rte sauces (sour cream, spicy mayo), raw onions and hot dogs in reach in coolers in prep and cooking areas. All raw animal products must be stored below and away from all rte foods and foods that need minimal cooking to prevent possible cross contamination. Pic corrected by relocating all raw eggs to bottom shelves at time of inspection. Critical corrected

Observed ventilation hood and vent filters in cooking area with an accumulation of grease and debris. To correct, please clean now and on a more frequent schedule

Observed cleaning supplies and utensils stored in handsink in cooking area. All handsinks must be fully accessible at all times for proper employee handwashing. To correct, do not store items in or around any handsink

Observed unlabeled spray bottle of food (butter mixture) in upright cooler in cooking area. All food items in kitchen must be properly labeled at all times for proper identification

Observed portable fan on floor in cooking area with a heavy accumulation of dust, grease and food debris/batter mix. To correct, please clean now and on a more frequent schedule

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

(Critical) Observed rte vegetable/fish cake broth in crock pot in cooking area with an internal food temperature of 94f. Pic stated that broth was removed from cooler and placed in crock pot on low heat setting about an hour ago. All phf must be rapidly reheated to 165f within 2 hours. Cannot use crock pot to slowly reheat phf as food will be in temp danger zone for too long. Need to reheat on range top or microwave oven to 165f before placing in pre-warmed hot holding equipment. Pic corrected by reheating broth to 165f and returning to crock pot at time of inspection. Critical corrected

Observed wet pots and pans stored on top shelf of dry storage rack near 3 compt sink (sealed spices and other dry food containers located below wet pans, but only minor water accumulation on top of food containers). Need to protect all food items from possible sources of contamination. All pots, pans and utensils must be completely air dried before placing on dishware rack.

Observed no quat test strips in facility to measure sanitizer concentration in 3 compt sink. To correct, please provide as soon as possible

Observed several unlabeled containers of spices and seasonings on dry storage shelf and prep area shelves. All food containers must be properly labeled at all times for proper identification

Observed floor drains under 3 compt sink and food prep sink in cooking area with an accumulation of food debris. To correct, please clean now and on a more frequent schedule

Health Report - 07/07/2011 (2 critical incident(s))

(Critical) Observed dish soap and scrub brushes on drainboard next to food prep sink in cooking area. Pic indicated that staff are warewashing in prep sink and may or may not be sanitizing after washing. Given that the prep sink is only 1 compartment, it is highly improbable that staff are taking washed pans and containers to 3 compt sink on other side of kitchen to sanitize. Food prep sinks are not designed for warewashing. All pans, utensils, cutting boards and containers must be washed, rinsed and sanitized after use in the 3 compt sink only. Please retrain staff on proper warewashing procedures immediately. Corrected by educating all staff on proper 3 compt sink set up, sanitizing procedures (including frequency) and proper warewashing procedures. Critical corrected

(Critical) Observed pan of cooked beef on prep counter in cooking area with an internal food temp of 74-80f. Food has been on counter for +/- 2 hours per pic. All other phfs were in coolers and being held at 41f or below. Pic stated that their normal procedure is to cook the beef around 11am then store on counter during lunch rush (for unknown length of time) then place beef in ric. This practice must be ceased immediately. All phf must either be held at 135f or more or at 41f or below at all times to prevent bacterial accumulation on the food. Pic corrected by discarding beef. Pic will educate all staff on proper hot and cold holding requirements and temp danger zone. Critical corrected

Observed single service plastic forks and knives (for take out orders) all jumbled together in utensil container in prep area. All tableware must be stored with the handles all pointing in the same direction to avoid possible contamination of food contact portion of utensil by employee hands. To correct, please organize forks and spoons as soon as possible

Observed food ladles and scoops stored in container of soiled stagnant water on counter in prep area. Stagnant water can accumulate bacteria. All utensils must be stored in a clean, dry location and protected from sources of contamination at all times. To correct, either store utensils in an approved location or in water that is running (like a dipper well) or at 135f or more at all times