Chintz's, 1310 Main, Keokuk, IA - Restaurant inspection findings and violations

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Business Info

Name: CHINTZ'S
Type: Tavern with food preparation
Sub type: Full Service
Address: 1310 Main, Keokuk, IA 52632
Owner and phone: CALVIN & KATHY GOLDIE
319-795-4285

Total inspections: 25
Last inspection: 7/28/2010

Restaurant representatives - add corrected or new information about Chintz's, 1310 Main, Keokuk, IA »

Inspection findings

Inspection Date

Type

No violation noted during this evaluation. 7/28/2010Routine
No violation noted during this evaluation. 3/5/2010Re-Check
  • Food Temperature/Time Control
    • Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
      baked potatoes in foil on counter at 54 degrees (for american fries)
  • Personnel
    • Proper handwashing (Hands & arms, when to wash 2-301.14, p 42)
      Glove change does not replace hand washing - must wash hands before gloving; use of cloth towels more than once is not allowed
    • Proper handwashing (Engaging in activities that contaminate the hands 2-301.14(I), p 42)
  • Food Source/Handling
    • Date Marking (Inadequate date marking of ready-to-eat foods 3-501.17, p 83)
      date time controlled potentially hazardous foods when they are removed from the freezer. (turkey- dated at inspection)
    • Approved Source/Sound Condition (Sound condition: disposition of ready-to-eat foods 3-501.18, p 85)
      potato salad - dated 2/18
  • Warewashing
    • Manual washing/sanitizing (Inadequate sanitation of food contact surfaces/utensils 4-702.11, p 137)
      must be immersed for at least 1 min - not dip and then air dry
  • Facility/Equipment Requirements
    • Thermometers provided/accurate (Thermometers: provided & accessible 4-302.12(A), pg 120)
    • Ventilation (Ventilation/hoods/devices/systems inadequate 4-301.14, p 119, 6-304.11, p 174)
      restrooms
2/26/2010Routine
No violation noted during this evaluation. 11/18/2009Routine
No violation noted during this evaluation. 4/6/2009Mail-In
  • Other Operations
    • Consumer advisory posted (Consumer advisory: menu does not identify foods served raw or undercooked with an asterisk and disclosure of potential risk of consumption in undercooked form 3-603.11(B), pg 95)
4/3/2009Re-Check
  • Other Operations
    • Consumer advisory posted (Consumer advisory: menu does not identify foods served raw or undercooked with an asterisk and disclosure of potential risk of consumption in undercooked form 3-603.11(B), pg 95)
3/26/2009Re-Check
  • Other Operations
    • Consumer advisory posted (Consumer advisory: menu does not identify foods served raw or undercooked with an asterisk and disclosure of potential risk of consumption in undercooked form 3-603.11(B), pg 95)
3/18/2009Re-Check
  • Food Temperature/Time Control
    • Hot hold (PHF food not maintained at 135°F or above 3-501.16(1), p 82)
      Crockpot - mashed potatoes at 112 degrees
  • Food Source/Handling
    • Date Marking (Inadequate date marking of ready-to-eat foods 3-501.17, p 83)
      must redate products when they are removed from the freezer ( chili)
    • Approved Source/Sound Condition (Sound condition: disposition of ready-to-eat foods 3-501.18, p 85)
  • Plumbing/Water/Sewage
    • Plumbing: installed/maintained (Plumbing maintained in good repair 5-205.15, p 153)
      leaking faucet
  • Facility/Equipment Requirements
    • Thermometers provided/accurate (Temperature device not designed to check temperature in thin foods (meat patties) 4-302.12(B), pg 120)
      thermometer with fine tip (1.5mm tip) is to be available to test patties and tenderloins
  • Other Operations
    • Consumer advisory posted (Consumer advisory: menu does not identify foods served raw or undercooked with an asterisk and disclosure of potential risk of consumption in undercooked form 3-603.11(B), pg 95)
2/17/2009Routine
No violation noted during this evaluation. 7/18/2008Re-Check
No violation noted during this evaluation. 7/18/2008Re-Check
  • Food Temperature/Time Control
    • Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
      Make counter for breakfast foods has baked potatoes at 55 degrees, sausage at 60 degrees
  • Personnel
    • Demonstration of knowledge (Demonstration of knowledge 2-102.11, p 23)
      cook was unable to adequately demonstrate knowledge of food safety as defined by code (temperatures)
    • Proper handwashing (Hands & arms, when to wash 2-301.14, p 42)
      hands washing must be done for 15 seconds anytime contamination has ocurred (or chance of), talking on phone, going from raw product to reaady to eat, before putting on gloves. Handwashing is to be done at HANDSINK ONLY.
    • Proper handwashing (Where to wash 2-301.15, p 42)
  • Food Source/Handling
    • Date Marking (Inadequate date marking of ready-to-eat foods 3-501.17, p 83)
      ready to eat potentially hazardous foods must be redated when removed from freezer (days in freezer do not count against 7 day shelf life - chili 1/26/08). Otherwise excellent dating of products
    • Handling of ready-to-eat foods (No direct bare hand contact with ready-to-eat foods 3-301.11, p 59)
      gloves, tongs or deli papers are suggested means to have barrier between bare hands and ready to eat foods
  • Warewashing
    • Manual washing/sanitizing (Inadequate sanitation of food contact surfaces/utensils 4-702.11, p 137)
      total immersion for 1-2 minutes is necessary for effective sanitiation
    • Adequate warewashing facilities (Test kit requirement not met 4-501.116, p 128)
      use test strips to assure proper concentration of solution
  • Plumbing/Water/Sewage
    • Accessible/soap & towels provided (Warewashing sink used for handwashing 4-501.16(A), p 124)
    • Plumbing: installed/maintained (Plumbing maintained in good repair 5-205.15, p 153)
      pull the string to flush toliet..... (noncritical violation)
  • Facility/Equipment Requirements
    • Thermometers provided/accurate (Thermometers: provided & accessible 4-302.12(A), pg 120)
    • Food contact surfaces (Food contact surfaces not clean to sight or touch 4-601.11, p 129)
      inside refrig in kitchen has residue; cutting boards are not to be stored on edge of the floor next to stove
    • Food contact surfaces (Storage: equipment/utensils, single service & use items 4-903.11, p 141)
    • Walls, floors, ceiling, lighting (Floors, walls, ceilings installed, are not easily cleanable 6-201.11, p 166)
    • Ventilation (Ventilation system, air ducts, filters not kept clean 6-501.14, p 177)
  • Other Operations
    • Handling/storage/labeling of toxic items (Not used & applied according to Manufacturer's use directions 7-202.12, p 183)
      Sanitizer in excess of required concentration - bar
    • Inside physical facilities designed/maintained (Drying mops, air-dry 6-501.16, p 177)
2/4/2008Routine
No violation noted during this evaluation. 8/27/2007Re-Check
No violation noted during this evaluation. 2/8/2007Routine
No violation noted during this evaluation. 1/31/2007Routine
No violation noted during this evaluation. 3/1/2006Re-Check
No violation noted during this evaluation. 2/22/2006Routine
No violation noted during this evaluation. 6/24/2005Re-Check
  • Personnel
    • Proper handwashing (Hands & arms, when to wash 2-301.14, p 42)
      hand washing must be done when switching from raw to ready to eat; when returning to kitchen, anytime contamination occurs (REVIEW PAGE 28 IN FOOD CODE BOOK)
    • Hair restraints/clean clothes (Hair restraint effectiveness 2-402.11, p 46)
  • Food Source/Handling
    • Date Marking (Inadequate date marking of ready-to-eat foods 3-501.17, p 83)
      WIC has products that need 7 day date labeling
    • Food Protection (Washing raw fruits & vegetables to remove contaminants 3-302.15, p 64)
    • Labeling (Food working containers not identified with common name of food 3-302.12, p 63)
    • Approved Source/Sound Condition (Non-compliance with food law 3-201.11, p 48)
      home canned in WIC
  • Warewashing
    • Manual washing/sanitizing (Sanitation requirement/methods: hot water or chemical 4-703.11, p 137)
      all dishes, utensils must be washed, rinsed, santized then air dried, not just washed and rinsed
    • Adequate warewashing facilities (No test kit for checking concentration of sanitizer 4-302.14, p 120)
  • Plumbing/Water/Sewage
    • Handwashing facilities provided (Handsink provided/located 5-203.11, p 150, 5-204.11, p 151)
  • Facility/Equipment Requirements
    • Thermometers provided/accurate (Thermometers: provided & accessible 4-302.12(A), pg 120)
      thermometers in all cooling units
    • Food contact surfaces (In-use utensils, between use storage 3-304.12, p 65)
    • Non-food contact surfaces (Wiping cloths, in sanitizing solution, used one purpose 3-304.14, p 66)
    • Walls, floors, ceiling, lighting (Floors, walls, ceilings installed, are not easily cleanable 6-201.11, p 166)
      lattice work is not able to be cleaned thoroughly
    • Ventilation (Separate toilet facilities provided IAC 481-31.9)
  • Other Operations
    • Refuse, recyclables, returnables (Refuse storage, inaccessible to insects/rodents, good repair, clean 5-501.110-111, 5-502.11, p 162-163)
      dumpster lids down at all times
    • Inside physical facilities designed/maintained (Physical facilities not kept clean, cleaning done to minimize exposure to food 6-501.12, p 176)
6/16/2005Routine
No violation noted during this evaluation. 2/9/2005Re-Check
  • Food Temperature/Time Control
    • Adequate cooling for cooked/prepared food (Adequate cooling PHF/time/temperature 3-501.14, pg 80)
  • Food Source/Handling
    • Date Marking (Inadequate date marking of ready-to-eat foods 3-501.17, p 83)
2/1/2005Re-Check
  • Food Temperature/Time Control
    • Adequate cooling for cooked/prepared food (Adequate cooling PHF/time/temperature 3-501.14, pg 80)
  • Food Source/Handling
    • Date Marking (Inadequate date marking of ready-to-eat foods 3-501.17, p 83)
1/13/2005Re-Check
  • Food Temperature/Time Control
    • Adequate cooling for cooked/prepared food (Adequate cooling PHF/time/temperature 3-501.14, pg 80)
    • Adequate cooling for cooked/prepared food (Improper cooling methods 3-501.15, pg 81)
    • Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
    • Hot hold (PHF food not maintained at 135°F or above 3-501.16(1), p 82)
  • Personnel
    • Hair restraints/clean clothes (Hair restraint effectiveness 2-402.11, p 46)
  • Food Source/Handling
    • Date Marking (Inadequate date marking of ready-to-eat foods 3-501.17, p 83)
    • Food Protection (Storage, clean, off-the-floor 3-305.11, p 68)
    • Approved Source/Sound Condition (Non-compliance with food law 3-201.11, p 48)
    • Cross-Contamination Protection (Inadequate protection from cross-contamination 3-302.11, p 61)
  • Warewashing
    • Adequate warewashing facilities (3 & 2 compartment sink requirements not met 4-301.12, p 117)
  • Plumbing/Water/Sewage
    • Handwashing facilities provided (Handsink provided/located 5-203.11, p 150, 5-204.11, p 151)
  • Facility/Equipment Requirements
    • Food contact surfaces (Food contact surfaces not clean to sight or touch 4-601.11, p 129)
    • Food contact surfaces (Wood, use limitation 4-101.17, p 103)
    • Non-food contact surfaces (Nonfood-contact surfaces exposed to food: cleanable, nonabsorbent 4-101.19, p 104)
    • Walls, floors, ceiling, lighting (Mats & duckboards, not removable or easily cleanable 6-201.15, p 168)
    • Ventilation (Heating, air conditioning, ventilation designed so that food not contaminated 6-202.12, p 169)
  • Other Operations
    • Inside physical facilities designed/maintained (Physical facilities, not maintained in good repair 6-501.11, p 176)
1/4/2005Routine
No report available.6/25/2004Routine
No report available.9/3/2003Routine

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