Tomukun Korean Bbq

Contact Information

505 E Liberty Ste 100
Ann Arbor, MI 48104

Health Report - 07/09/2015 (6 critical incident(s))

(Critical) Observed several otc medicines/first aid supplies (antacids, solarcaine, bandaids and open bottles hydrogen peroxide and rubbing alcohol) located on a sheet pan in back kitchen area directly above food containers, plastic gloves and clean dishware. All first aid supplies and employee medicine must be located in an area of kitchen which cannot possible contaminate food, s/s items or clean equipment. Pic corrected by relocating all above mentioned items to approved location at time of inspection. Violation corrected

(Critical) Observed inconsistent datemarking system for rte housemade sauces and housemade rte kimchi in wic (some containers had prep dates, some had no dates, and some had wrong dates). To correct, please train staff to consistently datemark with a 7 day consume by datemark label (day 1 is prep date). Pic corrected by properly datemarking all sauces and kimchi in wic at time of inspection. Violation corrected

(Critical) Observed several packages of rte tofu in top rail of prep top cooler on main prep line with internal food temperatures of 52-58f (tofu stacked too high in cooler). All phf must be cold held at 41f or below at all times. To correct, do not store any phf above the cold rails in cooler. Pic corrected by relocating tofu to bottom of cooler at time of inspection. Violation corrected

(Critical) When i first arrived for inspection, observed 5 gallon container of housemade kimchi on floor in back kitchen area with internal food temperature of 75f. Once staff realized a health inspector was in the kitchen, employees immediately started moving several food items into the wic. All phf must be cold held at 41f or below at all times. All your phf needs to be stored under refrigeration at all times, not just when the health inspector shows up for an inspection. Pic stated that kimchi was freshly prepared an hour ago, so pic corrected by rapidly cooling kimchi and storing in wic at time of inspection. Violation corrected

(Critical) Observed 5 gallon container of rte kimchi stored on bottom shelf in wic directly below containers of raw beef. All raw animal products must be stored below and away from all rte foods at all times to help prevent potential cross contamination. Pic corrected by relocating kimchi to another shelf at time of inspection. Violation corrected

(Critical) Observed several unlabeled chemical spray bottles throughout kitchen areas. All chemicals/toxics must be labeled with chemical name at all times for proper identification. Pic corrected by labeling all chemical spray bottles at time of inspection. Violation corrected

Observed wet mop stored in mop sink in back kitchen area. All mops must be hung up after use to allow for proper air drying

Observed several food utensils (spoons, tongs) laying on top of rte food items in prep unit cooler on make line. All utensils must be stored with the handle extending up and out of food product to help protect foods from potential contamination (like employee hands)

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

Observed pot of partially frozen octopus thawing on counter in back kitchen area when i first arrived for inspection (internal food temp was 25f-30f). Octopus was immediately relocated to wic, once staff found out i was in kitchen. All phf must be thawed under refrigeration or under cool running water to prevent the accumulation of bacteria.

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

(Critical) Follow up site visit 1/27/15: chlorine test strips have been obtained. Violation corrected

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

(Critical) Observed working containers of fresh garlic/oil and rte mixed greens/lettuce on counter in cooking/prep areas with internal food temperatures of 47-49f. Above mentioned foods have been on counter for less than 20 minutes per pic. Fresh garlic/oil mixtures and any cut leafy greens are considered potentially hazardous and must be kept at 41f or below at all times. Pic corrected by placing garlic/oil in top rail of prep unit cooler and double panning mixed greens/lettuce on ice at time of inspection. Violation corrected

(Critical) Observed no chlorine test strips on-site to measure sanitizer concentration in dishmachine or wiping cloth buckets. To correct, please obtain proper chlorine test strips as soon as possible. I will check on this item at follow up inspection. Correct within 10 days. ,

Observed plastic and metal bowls being stored in several spice containers in dry storage area. Bowls are not approved scooping utensils as they are a source of potential contamination (from employee hands). To correct, please obtain proper scoops as needed

Observed several boxes of food and 5 gallon food containers stored on floor in wif. All food must be stored in a clean, dry area and stored a minimum of 6 inches off of ground at all times to protect food from potential sources of contamination. , observed 2 uncovered carafes of rte sangria in bar cooler. All food must be stored in a clean, dry area and not exposed to potential sources of contamination. To correct, please cover sangria carafes with lids or saran wrap as soon as possible

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

(Critical) Observed several pans of housemade rte kimchi and housemade sauces in prep unit cooler on cooking line with no datemark labels. All potentially hazardous rte foods must be labeled with a 7 day datemark label (day 1 is prep date). Pic corrected by properly labeling all kimchi and housemade sauces in prep cooler at time of inspection. Violation corrected

(Critical) Observed 3 chemical spray bottles stored on edge of shelf in bar area and not completely separated from clean plates. Also, observed 2 chemical spray bottles stored on edge of shelf in food prep area directly over in use food prep counter/slicer area. All chemicals and toxics must be stored below and away from all food, single service items and all clean plates/utensils to protect those items from potential contamination. Pic corrected by relocating all chemicals to chemical storage area at time of inspection. Violation corrected.

(Critical) Observed no consumer advisory statement on all menus in facility. If customers can order/cook (at tables) any raw or undercooked meats, eggs or seafood, facility must inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder and using appropriate menu advisory, label statements or other effective means. To correct, please add correct consumer advisory to all menus as soon as possible. I will check this item at follow up inspection. Correct within 10 days. ,

Observed several food items (5 gallon broth containers, raw meat bins) stored on floor in wif and in keg cooler. All food must be stored in a clean, dry area and stored a minimum of 6 inches off of ground at all times. May need to add more food storage shelves

Observed exterior door handle one of the reach in cooler doors on the cooking line in poor repair (handle is chipped/broken and repaired with tape). Cannot use tape/duct tape for repairs as bacteria can accumulate in tape. To correct, please repair/replace door handle as soon as possible so all surfaces are smooth and cleanable

Observed missing filters in ventilation hood in cooking area. To correct, please replace missing filters as soon as possible