The source of the facility's kenke, peanut butter, and sheto could not be determined. The facility was vacuum packaging foods without an approved HACCP plan. The kitchen hand washing sink was used for purposes other than hand washing as evidenced by a fork stored in the basin. The person-in-charge failed to demonstrated adequate knowledge of temperature control of potentially hazardous foods and safe food sources. Potentially hazardous sheto stored on the shelves in the customer area were 65°F. A food probe thermometer reading 0°F to 220°F was not provided. Sanitizer solution (or the means to make it) was not provided. Hot water of the required temperature (100°F for handsinks and 110°F for three compartment sinks) was not available. Hot water was not available at the left basin of the three compartment sink. Paper towels were not available at the restroom hand washing sink. Neither soap nor paper towels were available at the kitchen hand washing sink. Numerous flies were present in the facility. Two cans of spray pesticide not labeled for use in a retail food establishment were stored in the customer area. Packaged foods stored throughout the facility were not properly labeled. Food was stored on the floor in the walk-in freezer. An internal ambient temperature thermometer was not present in the small beverage refrigerator. The restroom hand washing sink was broken. The three compartment sink drain was leaking. The floor in the walk-in freezer was soiled with food debris. Unshielded lights were present above the three compartment sink. Numerous unused articles were present throughout the facility.
The source of the peanut butter and cod fish could not be verified. An approved HACCP plan for the vacuum packaging machine was not available. The person in charge of the facility was not able to demonstrate basic food safety knowledge.
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