Maru Korean Restaurant

Contact Information

414 E. William
Ann Arbor, MI 48104

Health Report - 08/23/2011 (6 critical incident(s))

(Critical) Observed food employee cutting up and handling raw chicken (with bare hands), haphazardly wipe hands on common towel laying on prep table, then start opening a food package, then crack several raw shell eggs and then handle clean dishware for service without washing hands anywhere in between. This practice must be ceased immediately. Lack of handwashing, poor employee hygiene, and cross contamination are some of the leading causes of foodborne illness transmission. All staff must wash their hands often and after handling raw animal products. Employees must always wash their hands when switching from raw foods to rte foods and anytime contamination of hands has occurred. Need to all retrain all employees on proper handwshing procedures immediately. Temporarily corrected by educating all staff on proper handwashing procedures, raw vs. Rte foods, cross contamination, and foodborne illness risk factors. I will check this item at follow up inspection to ensure compliance. Risk control plan issued. ,

(Critical) Staff currently dumping mop water on ground outside of building. Please cease this practice immediately. Mop water is considered gray water sewage and must be disposed off properly to an approved sewage system. Facility did have a mop sink, but it has been removed since last inspection. Temporarily corrected by educating staff on correct sewage disposal procedures. Facility will have to dump mop water in toilets until mop sink can be installed in kitchen. I will check this item again at follow up inspection. ,

(Critical) Observed 3 compt sink drain line with no air gap and pushed into floor drain under sink (sink is also used for food prep). To correct, please raise 3 compt sink drain line 1. 5 pipe lengths above flood rim of drain receptacle to create required air gap as soon as possible. I will check this item at follow up inspection. Correct within 10 days. ,

(Critical) Observed water supply to only handsink in kitchen shut off. Handsink also didn't have any soap or paper towels. Lack of handwashing is a major risk factor for foodborne illness transmission. All handsinks must be supplied with hot water, soap and paper towels at all times for proper employee handwashing. Pic temporarily corrected by turning hot water back on and restocking soap and paper towels at time of inspection. I will check this item at follow up inspection to ensure compliance. ,

(Critical) Observed all carry out menus in facility with no consumer advisory statements. Restaurant serves raw rte fish eggs and raw rte fish (salmon, tilapia). As stated in past, if facility serves raw or undercooked meats, you must inform consumers of the increased risk of consuming such foods. Need to update all menus in facility with correct consumer advisory statement as soon as possible. I will check this item at follow up inspection. Correct within 10 days. ,

(Critical) Observed water supply shut off at only handsink in kitchen (employees shut off water due to leaking water lines). To correct, must repair as soon as possible. I will check this item at follow up inspection. Correct within 10 days. ,

Observed ventilation hood above grill with a heavy accumulation of grease and debris. To correct, please clean now and on a more frequent schedule. , observed missing ventilation filters in hood above grill in cooking area. To correct, please reinstall filters so there are no open slots as soon as possible.

Observed bottom of upright cooler in prep area lined with soiled cardboard resulting in mold and debris collecting under cardboard. Cannot use cardboard as a liner on any shelf or piece of equipment. To correct, please remove cardboard immediately and clean cooler so all surfaces are smooth and cleanable

Observed handsink in unisex restroom not sealed to wall. To correct, please seal as soon as possible

Observed no test strips in facility to measure bleach concentration in 3 compt sink or wiping cloth buckets. To correct, please provide as soon as possible

Observed interior door gaskets on almost all coolers and freezers in facility with an accumulation of mold and debris. To correct, need to clean now and on a more frequent schedule

Observed no ventilation fan in unisex restroom. To correct, please repair/replace as soon as possible

Observed no paper towels at only handsink in kitchen. All handsinks must be supplied with soap and paper towels at all times for proper employee handwashing

Only mop sink in facility has been removed. Need to install as soon as possible.

Observed open hole on floor in unisex restroom. To correct, please seal or install metal cover over hole as soon as possible

Observed no serv safe certified employee in facility. Once completed, please fax copy of serv safe certificate to carl walczesky at 734 222-3930. Correct within 90 days

Observed no soap at only handsink in kitchen. All handsinks must be supplied with soap and paper towels at all times for proper employee handwashing

Health Report - 02/28/2011 (7 critical incident(s))

(Critical) Observed no handsink in kitchen. Facility preps a significant amount of raw meats and employees are routinely switching tasks in prep areas of kitchen. Pic stated that employees are supposed to use handsink in restrooms located in dining room (which was not happening at time of inspection). Handwashing sinks must be located to allow convenient use by employees in food prep and dishwashing areas. To correct, please call a licensed plumber and install a handwashing sink in the kitchen as soon as possible. Correct within 10 days. I will check this item at follow up inspection.

(Critical) Observed no consumer advisory statements on either dine in or take out menus in facility. Restaurant serves rte raw fish eggs and raw rte fish (salmon, tilapia). If facility serves raw or undercooked meats, you must provide a consumer advisory statement on all menus which informs consumers of the increased risk of consuming such foods. To correct, please update all menus in facility with correct consumer advisory statement as soon as possible. Correct within 10 days. I will check this item at follow up inspection. Correct consumer advisory statement provided to owner at time of inspection

(Critical) Observed no handsink in kitchen. Facility preps a significant amount of raw meats and employees are routinely switching tasks in prep areas of kitchen. Pic stated that employees are supposed to use handsink in restrooms located in dining room (which was not happening at time of inspection). Handwashing sinks must be located to allow convenient use by employees in food prep and dishwashing areas. To correct, please call a licensed plumber and install a handwashing sink in the kitchen as soon as possible. Correct within 10 days. I will check this item at follow up inspection. , ,

(Critical) Did not observe any employee in kitchen wash his or hands in 1. 5 hours of observation. Food employees were cutting up cooked meats then switching to other tasks in kitchen. Dishwasher not washing hands when handling soiled dishes then switching to putting clean dishes away. Also observed several employees wipe down a piece of equipment, utensil or cutting board then put plastic gloves on, then prep rte foods without washing hands anywhere in that process. Improper handwashing and employee hygiene is the most common cause of foodborne illnesses. Pic must do a better job of training all food employees on proper handwashing procedures (including how and when to wash). Temporarily corrected by educating staff on proper handwashing procedures at time of inspection. I will check this item at follow up inspection. , did not observe any employee in kitchen wash his or hands in 1. 5 hours of observation. Food employees were cutting up cooked meats then switching to other tasks in kitchen. Dishwasher not washing hands when handling soiled dishes then switching to putting clean dishes away. Also observed several employees wipe down a piece of equipment, utensil or cutting board then put plastic gloves on, then prep rte foods without washing hands anywhere in that process. Improper handwashing and employee hygiene is the most common cause of foodborne illnesses. Pic must do a better job of training all food employees on proper handwashing procedures (including how and when to wash). Temporarily corrected by educating staff on proper handwashing procedures at time of inspection. I will check this item at follow up inspection. ,

(Critical) Did not observe any employee in kitchen wash his or hands in 1. 5 hours of observation. Food employees were cutting up cooked meats then switching to other tasks in kitchen. Dishwasher not washing hands when handling soiled dishes then switching to putting clean dishes away. Also observed several employees wipe down a piece of equipment, utensil or cutting board then put plastic gloves on, then prep rte foods without washing hands anywhere in that process. Improper handwashing and employee hygiene is the most common cause of foodborne illnesses. Pic must do a better job of training all food employees on proper handwashing procedures (including how and when to wash). Temporarily corrected by educating staff on proper handwashing procedures at time of inspection. I will check this item at follow up inspection.

(Critical) Observed a concentration of 100ppm or lower of quat in 3 compt sink in dishwashing area. Manufacturers directions calls for sanitizing at 200ppm of quat. Upon further investigation, discovered that quat tablets are old and crumbling. To correct, please obtain new quat tablets and ensure dishwashers are mixing sanitizer to correct concentration as directed by manufacturers directions. Pic corrected by adding more tablets to sanitizer compt. At time of inspection. Retested at 200ppm. Critical corrected

(Critical) Observed no consumer advisory statements on either dine in or take out menus in facility. Restaurant serves rte raw fish eggs and raw rte fish (salmon, tilapia). If facility serves raw or undercooked meats, you must provide a consumer advisory statement on all menus which informs consumers of the increased risk of consuming such foods. To correct, please update all menus in facility with correct consumer advisory statement as soon as possible. Correct within 10 days. I will check this item at follow up inspection. Correct consumer advisory statement provided to owner at time of inspection. ,

Observed dishwasher wipe down several cups,plates, and utensils with wiping cloth after cleaning in 3 compt sink. This practice must be ceased immediately. All pots, pans and utensils must be completely air dried before placing on clean dishware rack

Observed hot water faucet leaking in mens restroom. To correct, please repair as soon as possible

Observed pans of raw meat thawing at room temp in back of kitchen. As stated in past, all phf must be thawed at room temp or under cool running water to prevent the accumulation of bacteria

Observed interior of several coolers (including door gaskets) throughout facility soiled with stagnant water and debris. To correct, please clean now and on a more frequent schedule.

Observed non-food contact portions of slicer (top of guard, under mounting screws) soiled with dried on food debris. To correct, please wash, rinse and sanitize these areas of the slicer as soon as possible

Employees not aware of proper test strip usage and correct concentrations in 3 compt sink. To correct, please train all dishwashers as needed

Health Report - 08/26/2010 (3 critical incident(s))

(Critical) I observed an employee handling and cutting a hard boiled egg and placing it in a dish with a bare hand. She had a plastic glove on the other hand. As discussed at the time of inspection, she should have both hands gloved. Bare hand contact is never allowed with ready to eat food. Bare hand contact with ready to eat food, is a prime route for transferring harmful bacteria. This can cause food borne illness. Immediately discontinue this practice. Corrected at the time of inspection. The employee put on another glove.

(Critical) I observed several flies in the main food preparation area. Flies were seen landing on food. There appears to be no attempt to control flies in restaurant or to prevent them from entering the facility. I recommend consulting a licensed pest control operator for suggestions about fly control. A follow-up inspection will be made to ensure that this critical violation is corrected.

(Critical) I observed dried on food debris on the slicer and on and in clean pots and containers located on a storage rack. Dishes, utensils, food preparation equipment and all food contact surfaces must be washed, rinsed and sanitized in a manner that does not leave dried of food debris on them. Dried on food debris can transfer bacteria into food, thus causing the food to become contaminated. This could cause food borne illness. Management must routinely inspect these items to ensure that they are being properly cleaned, as described above. A follow-up inspection will be made to ensure that this critical violation is corrected.

The area under the base of the slicer needs to be cleaned. The entire slicer must be routinely washed, rinse and sanitized. Failure to do this, can cause foods processed on the slicer to become contaminated.

The bottom of a reach-in refrigerator unit, is badly soiled and needs a good cleaning. This unit, must be cleaned much more frequently.

The floor area located behind the stove needs to be cleaned. There is a lot of food debris under the stove.

This incident (19106) does not have any more information on it

This incident (55557) does not have any more information on it

I observed large containers of cooked meats sitting out thawing at room temperature. As discussed at the time of inspection, you are required to use one of the approved thawing methods listed above. Thawing potentially hazardous foods at room temperature is unsafe. Immediately stop thawing these foods at room temperatures.

I observed a soiled glove a bus container of dirty dishes stored right next to cut meat on a kitchen prep table. There seems to be little attention being payed to protecting food from possible contamination. This is only inviting food contamination. Kitchen staff and management must take much more care in protecting food from contamination.

I observed 2-3 large bags on rice stored on the floor in the kitchen prep area. As indicated above, all food must be stored at least six inches off the floor in a clean and dry location. This is to protect the food from contamination.