Holiday's Restaurant

Contact Information

2080 W. Stadium Blvd
Ann Arbor, MI 48103

Health Report - 03/31/2015 (1 critical incident(s))

(Critical) During follow up inspection observed the wic has been rearranged to place the cooling racks for phf items away from the access door. Observed phf items cooling using proper methods and meeting proper time/temperature milestones item corrected

Health Report - 03/17/2015 (2 critical incident(s))

(Critical) In the wic, on two speed racks, observed sheet trays of the following foods cooked this morning now improperly cooling: 1. Spinach pie 2. Three corned beef 3. Baked potato halves each food item is distributed evenly on the sheet tray in a thin layer. However, the sheet trays are nested closely together causing the temperature of nearby foods to raise above 41 degrees f. Also, the speed rack is located by the door to the wic. Pic temporarily corrected during the inspection by spreading the trays of the food items throughout the wic and other coolers in the restaurant. ,

(Critical) Observed food worker wearing gloves to first crack a raw shell egg into a pan and then handle rte food items without first changing gloves. Item corrected by educating the employee about proper glove use. The rte food item was discarded in the trash

Observed the following surfaces with a heavy accumulation of food debris and/or grease: 1. On server make line, upright freezer, bottom shelf 2. On server make line, reach in cooler, door seals 3. At main make line, both ranges, drip pans 4. At main make line, both fryers, inside heavy grease leaking on floor correct each by cleaning now and on a more frequent basis to prevent the accumulation of food debris and grease

At the main cook line reach in cooler observed the door seals to be torn. Also, observed the left hand door with loose hinges causing the door not to fit properly in the opening. Correct by repairing or replacing the door

Health Report - 09/05/2014 (0 critical incident(s))

Outside on the ground next to the dumpster area observed a large pile of construction debris. Correct by removing this debris

In the walk in cooler observed several shelves of each wire shelving unit with an accumulation of food debris and grime. Correct by cleaning now and on a more frequent basis to prevent the accumulation of food debris and grime

Health Report - 02/18/2014 (3 critical incident(s))

(Critical) Observed in-shell eggs in a shallow, plastic basket resting on top of insert pans of food in the one door omelette prep cooler. These eggs were at 44 to 47f. This basket of eggs were transferred to the bottom, reach-in portion of the large prep cooler. A small, shallow pan of shredded lettuce and spinach were stored on top of other food pans in the prep top portion of the large prep cooler at 44f (spinach) and 48f (lettuce). Corrected by discarding the lettuce and relocating the spinach to the bottom of the cooler. Ensure staff do not place pans of potentially hazardous foods on top of other recessed food pans in the tops of these prep units. This unit cannot maintain food at 41f or below unless the food pan is inserted into the recessed storage well area

(Critical) Observed flaps of silicone sealant at the back walls of the soft-serve machine freezing drums. Since the silicone is no longer adhered to this food contact surface, this area is not cleanable. The owner has contacted taylor freezer co. To schedule a service call. Repair as needed to eliminate these silicone flaps so all surfaces are smooth and cleanable. ,

(Critical) Observed the following foods to be in cold storage beyond their last date of use: blt soup (17th), diced ham (16th), diced sausage (14th), meat loaf (12th), and it appears an employee added a new can of corned beef hash to an existing container that was low on this food item. The container had a last date of use for the original product of feb. 17th (yesterday). Corrected by discarding these food items. It is imperative that staff are looking through the food inventory on a daily basis (end of the night or first thing the next morning) to purge foods that have expired

Observed no chlorine residual left in the wiping cloth bucket in the kitchen by the prep cooler. Corrected by providing a fresh chlorine sanitizer solution

Observed the ice bin cover at the server station to be left open. Keep this cover closed to protect the ice

Observed some of the mounting surfaces for the soda dispensing nozzles to be in need of cleaning. Clean and sanitize these surfaces today

Health Report - 08/05/2013 (4 critical incident(s))

(Critical) 1) a square plastic container with a small amount of cracked eggs in it to be at 50f. Staff indicated the eggs were out earlier in an ice bath for the lunch rush. Ensure your ice bath is properly set-up and maintained to keep the eggs at 41f or below. Corrected by discarding. 2) observed a couple portions of gyro meat wrapped in plastic to be stored on top of some food containers in the upper portion of the omelette prep cooler to be at 56 to 59f. Corrected by discarding this food

(Critical) Upon arrival at the kitchen, no paper towel was provided in the dispenser at the hand washing station next to the ice making machine. Corrected by re-stocking the paper towel

(Critical) Observed a 1/3 pan of potatoes in the hot holding well to be at 109 to 117f. Corrected by reheating to above 165f. The owner thought these potatoes may have cooled off too much during the mashing process. Ensure staff prepare this product promptly to maintain proper temperature after boiling and draining them

(Critical) The hose connection at the back, exterior of the building is lacking an atmospheric vacuum breaker (a. S. S. E. 1011 device). Maintain this hose connection with a vacuum breaker. Corrected by purchasing and installing a new 1011 device

Observed the cooks storing kitchen knives in a bucket of sanitizer at the cooking area. Between uses, kitchen knives should be stored on the cutting board

Health Report - 01/09/2013 (0 critical incident(s))

This incident (13846) does not have any more information on it

This incident (38373) does not have any more information on it

Health Report - 07/16/2012 (2 critical incident(s))

(Critical) Observed the following foods in the walk in cooler without expiration dates: chicken breasts, three soups, cut melon, hot dogs. One soup was discarded and the remaining items were provided with last day of use labels based upon when they were prepared. Ensure staff are providing labels for all ready to eat, potentially hazardous foods. Corrected

(Critical) Observed the following foods in the walk in cooler to be expired: multiple black bean burgers (7-11), one spinach pie (7-13) and many portion cups of cucumber sauce (7-12). Corrected by discarding these foods. Ensure staff are monitoring on a daily basis for expired foods

Observed a cardboard box of mints stored on the floor in the dry storage room. Ensure all food items are elevated off of the floor for protection

Observed the following areas to be in need of cleaning at this time: the floor under the equipment on the south wall of the kitchen, under the ice machine, the floor sink by the ice machine, and under the lip of the men's bathroom urinal. Please clean these areas now and more frequently in the future

1) the water at the bath room sink faucets is 146f which poses a scalding hazard. Install mixing valves on these sink water supplies to provide tempered water as specified in the plumbing code. 2) observed a water leak on the cold water valve of the mop sink faucet. Repair as needed

Dish washing room: observed unsealed back-splashes that are allowing moisture to run down the wall behind the drain board at the pre-wash station. Seal this juncture with a silicone sealant as needed

Observed many of the metal kitchen pans to be stacked on the shelves prior to fully air drying. Please allow time for pans to air dry prior to stacking them

Health Report - 12/22/2011 (1 critical incident(s))

(Critical) Observed two foods in the walk in cooler that did not cool down fast enough from the previous night--two turkeys (49-50f) and the blt soup (46f). These foods were discarded

Observed a couple foods in the walk in cooler that did not cool quickly enough. One food was a thick soup in a plastic container (+/-3 quarts) covered with plastic wrap that had a small hole poked in it. Utilize a shallow metal pan, an ice bath and/or leave the container uncovered on the top shelf to facilitate faster cooling. The other food was a large pan with two turkeys in it. The owner indicated an employee did not follow the proper procedure when cooling these turkeys. Staff have been asked to drain off the juices and to separate the turkey breast meat from the carcass. Ensure staff are utilizing effective cooling techniques to rapidly cool foods

Observed the interior surfaces of the iced tea dispensing container spout to be in need of cleaning. Corrected by cleaning these parts

The interior of the one door, upright traulsen freezer is due for cleaning.

Health Report - 06/08/2011 (1 critical incident(s))

(Critical) Observed bulk vegetable soup (4. 5 gallons) made the previous day in a covered plastic pail in the walk in cooler to still be at 53 to 56f at 10:30 this morning. Corrected by discarding the soup.

Observed the concrete pad for the garbage dumpster to be in need of cleaning at this time

Observed a large gap at the bottom of the back kitchen delivery door. Replace the door sweep to eliminate the gap and prevent the entry of pests

Observed the interior of the one door upright traulsen freezer to be due for cleaning to eliminate spilled food

Observed the potential for food in the walk in cooler to be contaminated by condensation dripping from the ceiling of the walk in cooler. An opening is located in the ceiling for a fire suppression head to pass through. This opening is not sealed tightly and is allowing warm humid air to enter causing the condensation droplets to form. Thoroughly clean and seal the flange to the wic ceiling

Observed around six individual cooler door gaskets that need replacement in the kitchen (walk in cooler, prep cooler, line cooler, etc. ) due to tears that allow cold air to escape and/or allow food debris to accumulate

Health Report - 11/18/2010 (3 critical incident(s))

(Critical) Observed a cook preparing rte sandwich and burger topping sets with bare hands. Corrected by discussing this issue with the employee and by the employee putting on gloves for handling rte foods

(Critical) Many chicken breasts were cooked off on the char grill to temperatures less than 165f. The cook did not use a thermometer to verify the cook off temperatures. These chicken breasts were observed to be 140 to 156f. Corrected by placing the chicken back on the grill to achieve >165f

(Critical) Observed 1) a container of blended eggs on the counter at 61f, 2) a container of corned beef hash on a cart in the kitchen at 54f. Corrected by discarding the eggs, and relocating the hash to the reach in cooler below the cook line. In the future, please keep the container of hash in the refrigerator, and keep the container of blended eggs in an ice bath set-up

Observed the plastic spoons, knives and forks to be stored jumbled in dispensing trays at the entrance to the kitchen. Please have an employee with clean hands organize these utensils so the handles are all extended in the same direction to prevent the contamination of the food end of the utensil

Observed the newest freezer (two door upright) to be malfunctioning--the defrost cycle is allowing foods to thaw/partially thaw (food is staying below 41f). Contact your refrigeration contractor again to adjust/repair the unit as needed

Multiple spoons & tongs are still stored hanging above the four compartment kitchen sink. Dirty dishes are pre-cleaned at this station and could lead to these utensils becoming contaminated. Please provide an alterative location to store these items safely.

Observed some spilled food accumulation and mold/yeast growth on the wire rack shelving in the wic. Please clean these shelves to remove this residue

The bagged bread on the rack located adjacent to the kitchen hand washing sink is still not protected from misc. Contamination from hand washing. Provide a hand washing sink splash guard to eliminate the splashing problem with this food item