Jolly Pumpkin Cafe & Brewery

Contact Information

311 S. Main St.
Ann Arbor, MI 48104

Health Report - 03/13/2015 (1 critical incident(s))

(Critical) Corrected at time of follow-up inspection: proper iodine test kit now available in facility. Please continue to monitor iodine concentration at upstairs bar dishmachine daily

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

(Critical) Pan of raw eggs stored above ready-to-eat food items in reach-in-cooler on cook line. Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding and display from ready-to-eat food items. Corrected at time of inspection by relocating raw eggs to bottom shelf in reach-in-cooler below any ready-to-eat food items

(Critical) No iodine test kit available to monitor sanitizer concentration at upstairs bar dishmachine. Please provide proper iodine test kit and check iodine concentration daily at upstairs bar dishmachine. Not corrected,

Observed some utensils with duct tape on handles. Please replace to provide smooth, easily cleanable utensils

Floor/wall juncture at both bars in need of cleaning. Please clean now and as often as necessary to maintain in clean condition

Ambient air thermometer not accurate in far left reach-in-cooler on cook line. Please provide accurate thermometers in all refrigeration units and place for easy viewing

Some refrigeration door gaskets in poor repair. Please replace to provide good seal and so smooth and easily cleanable. Per owner new gaskets on order

Observed gap at rear entrance door. Please install door sweep to eliminate any gaps

Observed jewelry on cook line employee's wrist. Except for a plain wedding band, while preparing food, food employees may not wear jewelry on their arms and hands

Health Report - 09/09/2014 (2 critical incident(s))

(Critical) Observed potentially hazardous food in bottom of 2 door beverage air prep unit at improper temperature. Potentially hazardous food shall maintain at 41°F or below or 135°F or above. Temporarily corrected at time of inspection by discarding potentially hazardous food items stored in the bottom of the unit found at 55°F - 62°F. Top of unit maintaining food at proper temperature. Repair person has been on site; waiting for part. Please discontinue using bottom section of cooler until it is capable of maintianing food at 41°F or below

(Critical) Observed improper cooling method for cooked potatoes. Cooked potentially hazardous food shall cool within 2 hours from 135°F to 70°F and within a total of 6 hours from 135°F to 41°F using one or more of the following methods listed. Corrected at time of inspection by spreading out cooked fingerling potatoes on a sheet tray uncovered and placing them in wic that were cooked off approximately one hour ago; found at 67°F in a covered cambro. Discussed various cooling methods including using walk-in-freezer, stirring food items, using sheet trays uncovered, using shallow pans uncovered. Please be sure to designate a cooling area in your walk-in-cooler and walk-in-freezer

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

Observed unwrapped condenstate line in basement walk-in-cooler over top shelf. Please wrap to prevent potential contamination of any food stored below

Observed several fruit flies in basement kitchen and some at bars. Please continue to work with an extermination company to eliminate the flies. Facility is working with insectech; currently looking into getting another extermination company. Basement sumps were recently cleaned and sealed off to help with eliminating the flies. Continue to keep all areas clean and dry

Observed gap at bottom of rear door. Please provide door sweep to eliminate any gaps to prevent potential entry of pests

Observed employee with jewelry on arms and hands. Except for a plain wedding band, while preparing food, food employees may not wear jewelry on their arms and hands

Floor grout missing in some areas at downstairs bar. Please regrout as needed to eliminate any standing water in these areas between floor tiles

(1) two door beverage air pizza prep unit not maintaining food at proper temperature. Refrigeration shall be capable of maintaining food at 41°F or below at all times. (2) door gaskets on upright freezer and some refrigeration units on cook line in poor repair. Please replace to provide good seal and so smooth and easily cleanable. (3) observed water on the bottom of some reach-in-coolers on cook line. Please repair to eliminate standing water

Utensils on cook line (grill and pizza) stored improperly in sanitizer water. In-use utensils shall be stored in a clean location on the prep table and properly cleaned and sanitized at a minimum every 4 hours when used with potentially hazardous food items

These areas in need of cleaning: floors in corner of downstairs bar near ice bin, exterior some syrup bottles downstairs bar and floors in merchandise room in basement. Please clean now and as often as necessary to maintain in clean condition

Health Report - 03/03/2014 (2 critical incident(s))

(Critical) No permanent, segregated dented can / recalled items area set up in facility. Please designate a segregated area for storage of these items. Corrected at time of inspection by setting up a segregated dented can / recalled item storage area in basement kitchen

(Critical) Some dented cans observed on basement dry storage shelving unit. Please monitor cans for dents and discard or set aside for return to supplier. Corrected at time of inspection by setting dented cans aside for return to supplier. Provide pic with copy of dented can safety poster to review with staff

Gap observed at bottom of rear entrance door. Please provide a door sweep to eliminate any gaps

Please re-establish air gaps for the ice machine drain lines at basement ice machine, currently both drain lines resting on top of metal grate covering drain. The air gap shall be twice the pipe diameter above the flood rim of the drain

Could not locate ambient air thermometer in unit #6 and thermometer in poor repair in ric next to upright freezer. Please provide accurate ambient air thermometers in refrigeration and freezer units and place for easy viewing. Monitor temperatures several times daily

Observed some fruit flies in basement kitchen and first floor bar. Please continue to work with your extermination company, insect tech to eliminate the flies. Pic will e-mail or fax me a copy of the most recent report from insect tech, including any recommendations. Invoices are kept at the grand rapids office.

(1) several refrigeration door gaskets and upright freezer door gasket in poor repair. Please replace to provide good seal and so smooth and easily cleanable. (2) duct tape in use on two refrigeration units in upstairs kitchen. Please eliminate the duct tape to provide smooth, easily cleanable surfaces

Observed wet wiping cloths stored improperly in upstairs kitchen. Please provide a wet wiping cloth solution at proper sanitizer concentration to store wiping cloths in once wet

These areas in need of cleaning: floor fixture ( old toilet plug ) in front of ice machine and interior large covered floor drains in basement kitchen. Please clean now and as often as necessary to maintain in clean condition.

Health Report - 09/05/2013 (0 critical incident(s))

Handle area on refrigeration/freezer units on cook line in need of more frequent cleaning. Please clean now and as often as necessary to maintain in clean condition

Some reach-in-coolers on cook line missing thermometers. Please provide accurate ambient air thermometers for all refrigeration units

Kitchen handwash sink end of cook line closest to mop sink leaking underneath. Please repair and maintain in good repair

Mops at both mop sinks stored in mop sink. Please hang to dry between uses

A few flies present at downstairs bar. Please continue to work with your extermination company to eliminate the flies

Coffee filters found uncovered. Please store in original packaging or provide cover

Duct tape in use to hold on front cover on 2 door beverage air end of cook line. Please replace cover or provide closer for existing cover to eliminate the duct tape

Health Report - 03/13/2013 (0 critical incident(s))

This incident (38916) does not have any more information on it

This incident (15503) does not have any more information on it

Health Report - 09/25/2012 (2 critical incident(s))

(Critical) Observed soup in wic that cooled improperly from the previous day. Cooked potentially hazardous food shall cool within 2 hours from 135°F to 70°F and within a total of 6 hours from 135°F to 41°F. Critical corrected: at time of inspection discarded potato soup found at 60°F in wic that was prepared yesterday. Observed other food items cooling properly at time of inspection. Pic will discuss this issue with staff person responsible.

(Critical) Observed food employee contact ready-to-eat food item with bare hands. Critical corrected: at time of inspection discussed when gloves should be used. Gloves are available in facility for use with ready-to-eat food items. Gloves provided for employee

Spray nozzle attached to end of hose with atmospheric vacuum breaker at usptairs mop sink. Please remove spray nozzle after each use

Improper cooling method in use for potato soup. Please use one or more of the following methods listed for cooling and monitor to assure proper cooling criteria have been achieved. Discussed using walk-in-freezer and stirring to help facilitate cooling process

Some reach-in-coolers missing thermometers. Please provide accurate thermometers for all reach-in-coolers and monitor temperatures several times daily

No paper towels at upstairs bar handwash sink. Please provide paper towels in the dispenser at all times

Metal stem food thermometer not accurate. Food thermometers shall be accurate and calibrated routinely to assure accuracy. Corrected at time of inspection by calibrating thermometer using ice bath method

Soap missing at upstairs bar handwash sink. Please provide soap at all times at all handwash sinks

Obsereved gap at bottom of rear door. Please provide door sweep to eliminate gap

Health Report - 03/19/2012 (0 critical incident(s))

These areas in need of cleaning: floors at downstairs bar under counter and corner near ice bin and exterior crate used for empties in same corner. Please clean now and as often as necessary to maintain in clean condition.

(1) some ice on floors and ceiling in basement walk-in-cooler. Please repair to eliminate ice build-up. At time of inspection freezer in defrost cycle; some water dripping from ceiling. (2) some refrigeration/freezer door gaskets in poor repair. Please replace to provide good seal and so smooth and easily cleanable

Observed employee without hair restraint. Food employees shall wear hair restraints that effectively restrain their hair

Observed improper cooling method in use for cooked mushrooms. Mushrooms were on sheet tray, placed into pan too soon; found at 86°F in sixth pan filled to top. Cooked and cooled potentially hazardous food shall cool within 2 hours from 135°F to 70°F and within a total of 6 hours from 135°F to 41°F using one or more of the following methods listed. Observed other food items cooling properly in walk-in-cooler and walk-in-freezer in shallow metal pans uncovered and some pans with ice wands. Thank you for the progress that has been made in cooling foods properly within your establishment

Some clean pans found stacked wet. Please air dry clean dishes and utensils before stacking. Consider installation of an additional shelving unit (wall or standing shelf) possibly in basement

Please hang mop to dry between uses at upstairs mop sink

Please provide sign at handwash sink in men's restroom upstairs notifying food employees to wash their hands

Some flies mainly in two areas of kitchen, basement neer empty kegs and corner at downstairs bar near ice bin. Please continue to work with insect tech extermination company. Discussed with owner rinsing tops of kegs and cleaning the corner at bar more frequently, in addition to routine drain cleaning and overall cleaning schedule

Some bread in bags next to handwash sink in kitchen. Please relocate bread to prevent potential contamination when washing hands. Corrected at time of inspection

Health Report - 10/03/2011 (0 critical incident(s))

Roof leak in one section of rear kitchen. Per pic scheduled to repaired within next 2 weeks. Leak not located over any food areas

Some ice build up in basement walk-in-freezer. Per pic refrigeration company working with them to provide insulation above wif, to help with the excess ice

Handwash sign notifying food employees to wash their hands missing at handwash sink in men's upstairs restroom. Please provide sign

Ice scoop at bar found stored improperly. Please store in a clean, protected location or with handles above the ice level

Gap at bottom of rear door. Please provide door sweep to eliminate any gaps

These areas in need of cleaning: interior some drains, including the large crock-size dry drains in the basement. Please clean now and as often as necessary to maintain in clean condition

Some fruit flies present in various locations. Please continue to work with your extermination company, insect tech to eliminate the presence of the flies. Cleaning the drains is important, in addition to the other measures you have implemented

Health Report - 04/06/2011 (1 critical incident(s))

(Critical) Tomato sauce found cooling improperly in walk-in-cooler. Critical corrected: at time of inspection discarded tomato sauce found at 85°F - 100°F in plastic cambro with ice wand in walk-in-cooler approximately 4 hours after initial cooling start time. Cooked and cooled potentially hazardous food shall be cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F in a total of 6 hours. Discussed cooling methods; provided cooling monitoring chart to be completed

Plexi-glass ice bin cover upstairs bar cracked on corners. Please replace to provide smooth, easily cleanable surface.

Please provide an adequate number of accurate thermometers for staff to monitor food temperatures (cooking, cooling, reheating, etc)

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

Please re-caulk or provide base coving at the floor/wall juncture downstairs bar. This will provide a good seal and prevent water build-up in this area.

Some light bulbs in hood canopy found without protective cover. Please provide light shields for light bulbs or plastic coated light bulbs

Some flies observed in various areas of facilitiy. Please continue to work with your extermination company to eliminate the presence of the flies in your establishment. Please provide a copy of the extermination companies recommendations

Some light bulbs burnt out in hood canopy. Please replace to provide adequate light

Some employees observed without hair restraints in kitchen

Improper cooling method in place for cooling tomato sauce. Please use one or more of the following methods listed to cool potentially hazardous food within 2 hours from 135°F to 70°F and a total of 6 hours from 135°F to 41°F. Please incorporate the cooling method within your recipes

Health Report - 10/06/2010 (0 critical incident(s))

Please remove spray nozzle when not in use at upstairs mop sink

Please provide accurate thermometer (digital preferred) on cook line for monitoring cook off temperatures

Observed food employees on cook line without hair restraints. Please provide hair restraints that effectively restrain the hair

Overhead spray rinse arm near dishmachine leaking. Please repair and maintain in good repair

Some frost build-up in basement walk-in-freezer on ceiling and fan housing. Please repair and maintain in good repair

Observed smoked chicken in basement wic and mushrooms top of prep unit on cook line cooling improperly. Cooked potentially hazardous food items shall be cooled within 2 hours from 135°F to 70°F and within a total of 6 hours to 41°F using one or more of the following methods listed above. Corrected at time of inspection by spreading out smoked shredded chicken on sheet tray and placing in freezer; temperature found at 38°F at end of inspection; per pic was cooked off approximately 11:30 am; placed cooked mushrooms in shallow pan single layer uncovered and placed in basement wic; cooked off after lunch.