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 Panda Express 545
Business Name Panda Express
Address 9563 S University Blvd
Highlands Ranch, CO 80126-8109
Phone 720-344-9788

Inspection Details
08/27/2021 Inspection, Routine
22 - Foodborne Illness Risk Factors
Proper cold holding temperatures
Inspector Comments: 3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) Panda garlic in oil (74°F) was stored above 41°F in the sauce station along the cook line. Corrective action: Discussed storing the garlic in oil at 41°F or below according to the manufacturer guidelines or using time as a public health control. The person in charge discarded the garlic in oil.
36 - Good Retail Practices
Thermometer provided & accurate
Inspector Comments: 4-203.12 Temperature Measuring Devices, Ambient Air and Water-Accuracy (Pf) A thermometer was not available to measure the ambient air temperature of the cold top single door reach-in refrigerator across from the cook line. Corrective action: Discussed purchasing an additional thermometer with the person in charge.
56 - Good Retail Practices
Adequate ventilation & lighting; designated areas used
Inspector Comments: 6-202.11 Light Bulbs, Protective Shielding (C) A light in the ventilation hood was not properly shielded.
05/18/2021 Inspection, Education
11/13/2019 Inspection, Routine
49 - Good Retail Practices
Non-food contact surfaces clean
Inspector Comments: 4-601.11(B) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C) The vent hood filters over the wok station were soiled.
11/20/2018 Inspection, Routine
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: The caulking under the vent hood above the cook line was cracked.
10c - Non-Critical
Equipment Design, Construction: Dishwashing facilities
Inspector Comments: The caulking on the three compartment sink was cracked.
12b - Non-Critical
Cleaning Of Equipment & Utensils: Nonfood-contact surfaces
Inspector Comments: The door gaskets on the cold-top refrigerated drawers across from the cook line were soiled. The exterior of the cold-top reach-in refrigeration units across from the cook line were soiled. The faucets on the three compartment sink were soiled. The right side of the fryer on the cook line was soiled.
12c - Non-Critical
Cleaning Of Equipment & Utensils: Dishwashing operations
Inspector Comments: Clean dishes were stacked wet on the dish storage rack near the three compartment sink.
14a - Non-Critical
Physical Facilities: Plumbing: installed, maintained
Inspector Comments: The hand sink near the cook line was slow to drain. The caulking on the hand sink near the cook line was soiled. The right faucet on the three compartment sink was leaking upon inspection. The caulking on the hand sink near the preparation sink was cracked.
14c - Non-Critical
Physical Facilities: Floors, walls, and ceilings
Inspector Comments: The coving near the hand sink by the preparation sink was cracked.
12/13/2017 Inspection, Routine
14d - Non-Critical
Physical Facilities: Lighting
Inspector Comments: A light above the food preparation table was not operational.
15a - Non-Critical
Other Operations: Personnel: clean clothes, hair restraints, authorized
Inspector Comments: An employee involved in food preparation was wearing a band around her wrist.
11/29/2016 Inspection, Routine
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: The shelves in the reach-in cooler across from the wok on the cook line were rusty.
12b - Non-Critical
Cleaning Of Equipment & Utensils: Nonfood-contact surfaces
Inspector Comments: The exterior of the rice cooker to the left of the hot holding unit was soiled. The shelves in the walk-in cooler were soiled.
14a - Non-Critical
Physical Facilities: Plumbing: installed, maintained
Inspector Comments: The caulking on the front hand sink was soiled.
11/04/2015 Inspection, Follow-Up
10/26/2015 Inspection, Routine
02d - Critical, Food Borne Illness Risk
Personnel: Hygienic practices
Inspector Comments: An employee washed his hands in the food preparation sink instead of the hand sink.
03c - Critical, Food Borne Illness Risk
Food Temperature Control: Hot hold at 135°f or greater
Inspector Comments: A spring roll on the serving line was 130°F.
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: Garlic/Ginger Mix labeled "keep refrigerated" was 63°F on the cook line cart.
05b - Critical
Water, Sewage, Plumbing Systems: Hot and cold water under pressure
Inspector Comments: Hot water was not provided at the shared men's room hand sink.
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: Refrigerator door gaskets were torn.
11/17/2014 Inspection, Routine
05c - Critical
Water, Sewage, Plumbing Systems: Backflow, back siphonage
Inspector Comments: A shutoff was present downstream of an atmospheric vacuum breaker on the back mop sink.
12c - Non-Critical
Cleaning Of Equipment & Utensils: Dishwashing operations
Inspector Comments: Dishes were stacked while wet on a shelf above the three compartment sink.
14c - Non-Critical
Physical Facilities: Floors, walls, and ceilings
Inspector Comments: Holes were present in the wall behind the three compartment sink.
11/26/2013 Inspection, Follow-Up
11/19/2013 Inspection, Routine
05c - Critical
Water, Sewage, Plumbing Systems: Backflow, back siphonage
Inspector Comments: A shut-off was located downstream from an atmospheric vacuum breaker at the mop sink.
10a - Non-Critical
Equipment Design, Construction: Food-contact surfaces
Inspector Comments: The shelves in the reach-in freezer on the cookline were chipped.
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: The caulking on the ventilation hood was cracked.
12b - Non-Critical
Cleaning Of Equipment & Utensils: Nonfood-contact surfaces
Inspector Comments: The shelves next to the food preparation sink were soiled with debris.
14d - Non-Critical
Physical Facilities: Lighting
Inspector Comments: A light in the walk-in refrigerator was not operational.
10/31/2012 Inspection, Routine
12/07/2011 Inspection, Routine
12/14/2010 Inspection, Critical Item
01/04/2010 Inspection, Routine

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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