Health Inspection Information

The inspection history for the business you selected is displayed below. Each inspection may have zero or more violations. A health inspection report is a "snapshot" of the day and time of the inspection. On any given day, an establishment could have more or fewer violations than noted here. Inspections are based on regulations to eliminate risk factors for illness or injury. Every violation is coded indicating the degree of risk in causing an illness or injury.

  • Critical, Major, or Foodborne Illness Risk Factor Violations: These violations are more likely than other violations to contribute to illness or injury. Inspectors work with operators to make sure that these violations are corrected whenever feasible before they leave the establishment. A re-inspection may be scheduled to verify compliance.
  • Non-Critical, Minor or Good Retail Practice Violations: These violations are not directly related to the cause of illness or injury, but if uncorrected, could negatively affect the operation of the facility, such as maintenance and cleanliness.

Please Note: Tri-County converted to a new database in July 2013. Any inspections listed prior to July 2013 only display the date and type of inspection, but not the inspector comments because of the database conversion. For inspection reports prior to July 2013 please submit a written request to EHInspections@tchd.org.
Facility Details
Program Food
Facility Name Akwaba Restaurant
Business Name Akwaba Restaurant
Address 16251 E Colfax Ave
Aurora, CO 80011-5848
Phone 720-936-3476

Inspection Details
06/21/2022 Inspection, Routine
02 - Foodborne Illness Risk Factors
Certified Food Protection Manager
Inspector Comments: 2-102.12(A) Certified Food Protection Manager (C) There was no Certified Food Protection Manager associated with the facility upon inspection.
10 - Foodborne Illness Risk Factors
Adequate handwashing sinks properly supplied and accessible
Inspector Comments: 5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf) A bag of fruit was stored in the basin of the sink in the ware washing area. Corrective Action: Manager removed the fruit and reminded staff that the handsink is only to be used for handwashing. 6-301.11 Handwashing Cleanser, Availability (Pf) There was no soap available at the handsink across from the cook line. Corrective Action: Staff placed soap at the handsink.
13 - Foodborne Illness Risk Factors
Food in good condition, safe, & unadulterated
Inspector Comments: 3-101.11 Safe, Unadulterated and Honestly Presented (P) Tomatoes in the glass reach in refrigerator in the kitchen were molded. Corrective Action: Staff disposed the tomatoes.
15 - Foodborne Illness Risk Factors
Food separated and protected
Inspector Comments: 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P) Raw meat was stored over cooked food in the reach in refrigerator. Corrective Action: Manager rearranged the items based on internal cooking temperatures.
23 - Foodborne Illness Risk Factors
Proper date marking and disposition
Inspector Comments: 3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) There was no date marking of required items throughout the facility. Corrective Action: Inspector provided manager with a handout and reviewed date marking requirements.
28 - Foodborne Illness Risk Factors
Toxic substances properly identified, stored & used
Inspector Comments: 7-204.11 Sanitizers, Criteria-Chemicals (P) The facility was using splashless bleach as a sanitizer. Corrective Action: Manager will purchase bleach for the facility that is not splashless or scented.

Please Note: Tri-County converted to a new database in July 2013. Any inspections listed prior to July 2013 only display the date and type of inspection, but not the inspector comments because of the database conversion. For inspection reports prior to July 2013 please submit a written request to EHInspections@tchd.org.

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