Tomukun Noodle Bar

Contact Information

505 E. Liberty St. Ste 200
Ann Arbor, MI 48104

Health Report - 07/27/2015 (1 critical incident(s))

(Critical) Follow up site visit 7/27/15: still no hot water at handsink in mens restroom. Pic stated that new part was ordered for on-demand hot water system, but part did not fix problem. Pic has called another contractor to repair handsink (contractor scheduled to be on-site today). Please call me once hot water (above 100f) has been obtained in mens restroom. Correct within 10 days. ,

Health Report - 07/09/2015 (5 critical incident(s))

(Critical) Observed bartender washing soup spoons in bar area dump sink. Washing spoons in a dump sink is not approved or allowed. Bar does not have a 3 compt sink so all glasses, utensils and tableware must be sent back into kitchen so they can be properly washed, rinsed and sanitized in dishmachine. Pic corrected by sending all soup spoons through dishmachine and educating bar staff on correct warewashing procedures (including how and where) at time of inspection. Violation corrected

(Critical) Staff need to checking sanitizer concentration in dishmachine with test strips more often. Corrected by educating staff on proper sanitizer concentrations and test strip usage (including test strip location) at time of inspection. Violation corrected.

(Critical) Observed no hot water at handsink in mens restroom. Hot water observed at all other sinks and fixtures in facility. To correct, please provide hot water of at least 100f at handsink in mens restroom as soon as possible. I will check on this item at follow up inspection. Correct within 10 days. , ,

(Critical) Observed facility not sanitizing pans and utensils properly as i measured 0 ppm of chlorine in dishmachine. Ecolab called at time of inspection. Dishmachines need to be sanitizing as per manufacturers directions (50-100ppm) at all times. Ecolab arrived at time of inspection and repaired dishmachine. Dishmachine now sanitizing at 100ppm of chlorine. Violation corrected.

(Critical) Observed cut leafy greens with internal food temperatures of 49-52f in prep unit on main prep line (greens are stacked too high in top rail of cooler). All phf must be cold held at 41f or below at all times. To correct, keep all phf in the cold rails at all times so phf maintains proper temperature. Pic corrected by halving greens and placing some in bottom of cooler at time of inspection. Violation corrected

Observed floors under several coolers and equipment in back kitchen area with an accumulation of food debris. To correct, please clean now and on a more frequent schedule

Observed no light shields on overhead lights in basement dry storage area. To correct, please provide as soon as possible

Health Report - 01/27/2015 (1 critical incident(s))

(Critical) Follow up site visit 1/27/15: risk control plan developed and implemented. Owner has obtained several more ice wands for cooling broth. Owner stated that all cooking staff have been trained on proper cooling procedures and methods. Also, management is taking a more active role in monitoring cooling procedures and temperatures. No cooling violations were observed at follow up inspection. Violation corrected.

Health Report - 01/15/2015 (2 critical incident(s))

(Critical) Staff are cooling pork broth improperly--containers are too large (5 gallon), containers are covered when actively cooling, and staff not utilizing ice baths or ice wands before placing hot foods in wic. To correct, need to educate all staff on proper cooling methods (shallow pans, ice baths/ice wands). Whatever cooling method you employ, staff need to monitoring food temperatures as food passes through the temperature danger zone. I will check on this item at follow up inspection. Correct within 10 days. Please note: this violation has been cited at 2 consecutive routine inspections. As a result, you are required to complete a risk control plan to help control this recurring violation. Please fax plan to me 734 222-3930 (attn: carl) within 7 days. If violation is cited at anytime in the next year, enforcement actions will be required. ,

(Critical) Observed (10) 5-gallon containers of cooked pork broth in wic with internal food temperatures of 55-75f. Broth was made last night per pic. All phf must be cooled from 135 to 70f within 2 hours and from 70f to 41f or below within a total of 6 hours. Need to utilize shallower pans, ice baths/ice wands before placing hot foods in wic. Pic corrected by discarding all out of temperature pork broth at time of inspection. Violation corrected.

Observed no employee handwashing sign in ladies restroom. To correct, please provide as soon as possible

Observed meat cleaver handle in prep area in poor repair (handle is cracked an repaired with tape). All utensils must be in good condition and all surfaces must be smooth and cleanable. Pic corrected by discarding damaged meat cleaver at time of inspection. Violation corrected

Observed floors under cooking equipment/coolers in front prep area with an accumulation of grease and/or food debris. To correct, please clean now and on a more frequent schedule

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

(Critical) Observed 2. 5 gallon covered container of freshly prepared broth cooling in wic. Need to utilize shallow pans and ice baths/ice wands before placing hot foods in wic. Also, need to leave containers uncovered when actively cooling. Food has been in cooler for less than 20 minutes per pic. Pic corrected by educating staff on proper cooling methods and cooling temperatures at time of inspection. Violation corrected.

(Critical) Observed no hot water at handsink in ladies restroom. To correct, please repair handsink to provide hot water of at least 100f. I will check this item at follow up inspection. Correct within 10 days. ,

(Critical) Observed can opener blade and can opener holder in prep area with a heavy accumulation of sticky food debris. All can openers must be washed, rinsed and sanitized every 24 hours and must be clean to sight and touch. Pic corrected by sending can opener and can opener holder through dishmachiine at time of inspection. Violation corrected

Observed no employee handwashing sign at handsink in ladies restroom. To correct, please provide as soon as possible

Observed an accumulation of food debris in mop sink drain in back kitchen area. To correct, please clean now and on a more frequent schedule

Observed interior of microwave oven in back kitchen prep area soiled with food debris. To correct, please clean now and on a more frequent schedule

Observed interior and exterior surfaces of dishmachine with a heavy accumulation of scale and debris. To correct, please de-lime dishmachine now and clean more frequently

Observed several interior door gaskets on prep unit coolers in prep and cooking area with an accumulation of grimy food debris. To correct, please clean all door gaskets now and on a more frequent schedule. , observed fan cover in ceiling in wic with an accumulation of sticky debris. To correct, please clean now and on a more frequent schedule

Observed no covered waste receptacle in ladies restroom. To correct, please provide as soon as possible

Health Report - 01/13/2014 (3 critical incident(s))

(Critical) Observed soiled meat cleaver stored on clean knife rack in prep area. All utensils must be washed, rinsed and sanitized and must be clean to sight and touch before placing on clean knife rack. Pic corrected by sending soiled cleaver through dishmachine and then washing, rinsing and sanitizing knife rack at time of inspection. Violation corrected

(Critical) Staff not verifying sanitizer concentration in dishmachine with proper test strips often enough and as needed. To correct, please educate all dishwashers on proper warewashing operations including test strip usage. Pic corrected by educating on-site staff on proper washing and sanitizing operations (including test strip location and usage) and will educate and train other staff as needed. Violation corrected

(Critical) Observed facility not sanitizing pans and utensils correctly as i measured 0 ppm of chlorine in dishmachine (sanitizer bucket empty). Dishmachine needs to be sanitizing as per manufacturers directions (50-100ppm) at all times. To correct, please ensure staff are checking soap and sanitizer levels often and are verifying sanitizer concentration with proper test strips as needed. Pic corrected by replacing sanitizer bucket and priming dishmachine. Rechecked, dishmachine now sanitizing at 100ppm. Violation corrected.

Observed interior of microwave oven in prep area with a heavy accumulation of food debris. To correct, please clean now and on a more frequent schedule

Observed bin of raw chicken and bags of dumplings thawing at room temperature on counter in prep area (internal food temps of chicken and dumplings were below 30f). All phf must be thawed under refrigeration or under cool running water to prevent the accumulation of bacteria

Observed several shelves in back kitchen area with an accumulation of food debris/debris. To correct, please clean now and on a more frequent schedule. , observed soy sauce container bin on shelf in back kitchen area with an accumulation of sticky food debris (spilled sauce). Please clean now and on a more frequent schedule

Observed clean plastic food bins stored under handsink in back kitchen prep area (bins were stored inverted and no contamination of fcs were present). All pans and food storage containers must be stored in a clean, dry area and not exposed to potential sources of contamination (like the splash zone of a handsink).

Observed non-food contact surfaces of rangetop in cooking area with an accumulation of grease and food debris. To correct, please clean now and on a more frequent schedule

Observed floors and walls in cooking area and floors under all equipment in back kitchen prep area with an accumulation of grease and/or food debris. To correct, please clean all these areas now and on a more frequent schedule

Observed missing vent filters in hood above cooking equipment. Also, observed ventilation hood with an accumulation of grease and debris. To correct, please clean vent hood and replace missing filters as soon as possible

Health Report - 07/10/2013 (0 critical incident(s))

Ice machine drain line has fallen down into floor drain receptacle. To correct, please raise drain line 1-2 inches above flood rim of drain to provide proper air gap as required.

Health Report - 01/17/2013 (2 critical incident(s))

(Critical) Observed 4 pans of thick pork belly (2 in each pan) with internal food temperatures of 51-59f. Pork was made last night and was placed in wic to cool. All phf must be cooled from 135f to 70f within 2 hours and from 70f to 41 or below within a total of 6 hours. Staff need to cutting pork bellies into thirds, and utilizing ice baths before food goes into wic. Please remember that the wic is designed to hold food cold, not for rapid cooling. Whatever cooling method employ, staff must be monitoring food as it passes through the temperature danger zone. Pic corrected by discarding all pork bellies at time of inspection and will be retraining staff on proper cooling procedures.

(Critical) Observed facility not sanitizing pans and utensils properly as i measured 0 ppm of chlorine in dishmachine. Machine had a sanitizer bucket hooked up to machine, but solution appeared weak in color. Pic hooked up new sanitizer container and dishmachine measured 100ppm of chlorine. All pans and utensils must be sanitized as per manufacturers directions (in this case 50-100ppm). Staff must be monitoring sanitizer concentration with proper test strips more often and change sanitizer buckets more often. Rechecked sanitizer concentration after new chemical installed. Dishmachine now sanitizing at 100ppm. Violation corrected.

Health Report - 07/11/2012 (0 critical incident(s))

Observed cutting boards in prep area and cooking areas with deep scores/grooves and not easily cleanable. To correct, please resurface or replace both cutting boards as soon as possible so all surfaces are smooth and cleanable

Observed 2 soiled sheet pans stored on top of handsink in dishwashing area (had to move pans to wash hands). All handsinks must be fully accessible at all times for proper employee handwashing. To correct, please do not store any items in or on top of any handsink at any time

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

Observed unlabeled containers of spices (flour, sugar) in dry storage area. Once removed from original packaging, all food items must be labeled with common name for proper identification

Health Report - 01/10/2012 (2 critical incident(s))

(Critical) Observed dishmachine not sanitizing properly as utensil surface temperature did not reach 160f as measured by heat tape. To correct, please repair as soon as possible. Facility will need to manually sanitize all dishware and utensils in 3 compt sink until dishmachine properly repaired and then inspected by the washtenaw county health dept. I will check this item at follow up inspection. Correct within 10 days. , , ,

(Critical) Observed no hot water at handsink in mens restroom. All handsinks must have soap, paper towels and hot water to properly wash hands as required. To correct, please repair as soon as possible. I will check this item at follow up inspection. Correct within 10 days. ,

Observed no employee handwashing sign in ladies restroom. To correct, please provide as soon as possible

Observed floors under cooking equipment and coolers in cooking/prep areas with an accumulation of debris. Need to clean now and on a more frequent schedule

Observed ventilation filters above cooking equipment in cooking area with an accumulation of grease and debris. Need to clean now and on a more frequent schedule. , observed ventilation covers on ceilings in mens and ladies restroom with an accumulation of dust and debris. Need to clean now and on a more frequent schedule

Observed 2 pans of raw meats thawing on floor under prep counter in back kitchen area. Meat was still mostly frozen at time of inspection. All phf must be thawed under refrigeration or under cool running water to prevent the accumulation of bacteria

Observed food stored on floor under prep counter 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

Health Report - 07/12/2011 (1 critical incident(s))

(Critical) Observed employee wash and rinse sheet pans in 3 compt sink, but did not sanitize after rinsing. Staff stated that sheet pans do not fit in the 3rd compt or in the under the counter dishmachine so they do not sanitize pans or large stock pots. This procedure must be changed immediately. All pots, pans, utensils and food contact surfaces of equipment must be washed, rinsed and sanitized after every use. If pans or equipment are too large to fit into the dishmachine or 3 compt sink, then staff must sanitize in place. Corrected by educating staff on proper 3 compt sink setup, sanitizing procedures (including in place sanitizing) and test strip usage. Pic will be retraining all dishwashers on correct sanitizing procedures as needed. Will need to rewash and sanitize all sheet pans and stock pots as soon as possible. Critical corrected

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

Observed food thawing on floor under shelf in prep area and food (sauces) stored on floor in wic. 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 raw pork (sealed in food packages) and 2 containers of raw bacon thawing on floor under shelf in prep area (internal food temp was 31f). Do not thaw phf at room temperature. All phf must be thawed under refrigeration under cool running water at all times to prevent the accumulation of bacteria. Pic corrected by placing pork and bacon in wic at time of inspection. Violation corrected

Observed interior of microwave oven in prep area with an accumulation of debris. To correct, please clean now and on a more frequent schedule.

Observed water temperature at handsink in mens restroom at 80f (after several minutes). In order for staff and customers to properly wash their hands, will need to repair so temperature reaches at least 100f. Correct as soon as possible

Observed no soap at handsink across from 3 compt sink. All handsinks must be supplied with soap and paper towels at all times for proper employee handwashing

Health Report - 01/20/2011 (1 critical incident(s))

(Critical) I found an unlabeled spray bottle cleaner. As we discussed at the time of inspection, all cleaners, sanitizer, degreasers and other toxic items must be clearly labeled by the common name of the contents of the container. These products must by used correctly and safely as designed. It is critical that they are correctly labeled. Check chemical storage locations frequently to ensure proper labeling. Corrected at the time of inspection. The container has been labeled as directed above.

This incident (62968) does not have any more information on it

This incident (30825) does not have any more information on it

I observed several containers of meat sitting out at room temperature thawing. This is an unsafe and unimproved method for thawing potentially hazardous food (phf), it must be discontinued immediately. You must only use an approved thawing method, such as thawing under refrigeration.

I found a jacket hanging on the dry good storage shelving unit. Dry goods must be protected from sources of contamination with being stored. Therefore, store personal items only in designated non-food storage locations