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 1317
Business Name Panda Express 1317
Address 2680 W 104th Ave
Federal Heights, CO 80234-3515
Phone 303-410-1179

Inspection Details
10/11/2022 Inspection, Re-Opening
09/07/2022 Inspection, Routine
02 - Foodborne Illness Risk Factors
Certified Food Protection Manager
Inspector Comments: 2-102.12(A) Certified Food Protection Manager (C) The facility could not provide a food protection manager certification.
05 - Foodborne Illness Risk Factors
Procedures for responding to vomiting and diarrheal events
Inspector Comments: 2-501.11 Clean-up of Vomiting and Diarrheal Events (Pf) The facility could not provide procedures for cleaning up vomit/fecal matter. Corrective action: The person in charge was given a S-496 form.
09/28/2021 Inspection, Routine
16 - Foodborne Illness Risk Factors
Food contact surfaces; cleaned & sanitized
Inspector Comments: Two soiled whisks were stored as clean within the ware washing area. Corrective Action: Dishwasher washed, rinsed and sanitized the whisks.
05/22/2019 Inspection, Routine
05 - Foodborne Illness Risk Factors
Procedures for responding to vomiting and diarrheal events
Inspector Comments: Proper clean-up procedures of vomiting and diarrheal events were not known. Corrective Action: Provided a handout to facility on example clean-up procedures for facility to implement.
06 - Foodborne Illness Risk Factors
Proper eating, tasting, drinking, or tobacco use
Inspector Comments: An employee beverage under the soda machine fountain was stored directly next to single service lids.
21 - Foodborne Illness Risk Factors
Proper hot holding temperatures
Inspector Comments: Garlic in oil in the grill line reach-in cooler was 45°F. Corrective Action: A lid was added to properly hold the product at 41°F and below.
36 - Good Retail Practices
Thermometer provided & accurate
Inspector Comments: A thermometer was not provided to the left grill line reach-in cooler.
41 - Good Retail Practices
Wiping Cloths; properly used & stored
Inspector Comments: The sanitizer bucket at the drive-thru window contained a concentration less than 100 ppm quaternary ammonia.
44 - Good Retail Practices
Utensils, equipment & linens: properly stored, dried, & handled
Inspector Comments: Containers above the 3-compartment sink were stacked wet.
47 - Good Retail Practices
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector Comments: The caulking on the ventilation hood was torn.
49 - Good Retail Practices
Non-food contact surfaces clean
Inspector Comments: The fan guards in the walk-in cooler were soiled with dust.
50 - Good Retail Practices
Hot & cold water available; adequate pressure
Inspector Comments: Cold water was not available at the drive-thru area handsink: Corrective Action: An employee turned on valve below to provide cold water to the sink.
51 - Good Retail Practices
Plumbing installed; proper backflow devices
Inspector Comments: The knob on the hot water faucet at the mopsink was leaking.
54 - Good Retail Practices
Garbage & refuse properly disposed; facilities maintained
Inspector Comments: The lids to the dumpsters were open.
05/07/2018 Inspection, Routine
12b - Non-Critical
Cleaning Of Equipment & Utensils: Nonfood-contact surfaces
Inspector Comments: The bottom shelf of the cook line main reach-in refrigerator was soiled with food debris and sauces.
05/16/2017 Inspection, Routine
10c - Non-Critical
Equipment Design, Construction: Dishwashing facilities
Inspector Comments: Caulking along the three compartment sink were not smooth and easily cleanable.
12b - Non-Critical
Cleaning Of Equipment & Utensils: Nonfood-contact surfaces
Inspector Comments: Multiple storage racks in the walk-in refrigerator were soiled with food debris and mold. The cook line reach-in refrigerator door gaskets were soiled with food debris.
05/09/2016 Inspection, Follow-Up
05/06/2016 Inspection, Routine
05b - Critical
Water, Sewage, Plumbing Systems: Hot and cold water under pressure
Inspector Comments: The three compartment sink (90-105°F) was not maintaining a temperature of 110°F. The mens restroom handsink (86.3°F) was not at least 100°F.
09b - Non-Critical
Food Labeling, Food Protection: Food protected from contamination
Inspector Comments: Shrimp was observed improperly thawing in the preparation sink as it was wrapped in its packaging and submerged in warm water (80°F).
11a - Non-Critical
Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer
Inspector Comments: A thermometer was not available in the reach in cold top refrigerator at the cooks line.
12c - Non-Critical
Cleaning Of Equipment & Utensils: Dishwashing operations
Inspector Comments: Clean dishes were nested and stacked wet on the drying rack above the three compartment sink and above the preparation sink.
12d - Non-Critical
Cleaning Of Equipment & Utensils: Wiping cloths
Inspector Comments: A wiping cloth was stored on the cold top refrigerator counter at the grill line.
05/07/2015 Inspection, Routine
10a - Non-Critical
Equipment Design, Construction: Food-contact surfaces
Inspector Comments: A rice cooker above the cook's line hot box was not commercial grade.
12b - Non-Critical
Cleaning Of Equipment & Utensils: Nonfood-contact surfaces
Inspector Comments: Ice build up was present in the cooks line reach-in freezer. The vents in the cook's line hood were soiled with grease. The caulking on the 3 compartment sink was moldy.
12c - Non-Critical
Cleaning Of Equipment & Utensils: Dishwashing operations
Inspector Comments: Dishes were stacked wet and nested on the drying racks above the 3 compartment sink.
12d - Non-Critical
Cleaning Of Equipment & Utensils: Wiping cloths
Inspector Comments: Wiping cloths were stored on the counter tops on the cook's line.
14a - Non-Critical
Physical Facilities: Plumbing: installed, maintained
Inspector Comments: The preparation sink faucet was leaking. The caulking on the women's restroom hand sink was in disrepair.
14c - Non-Critical
Physical Facilities: Floors, walls, and ceilings
Inspector Comments: The 3 compartment sink floor drain was soiled with food debris.
05/08/2014 Inspection, Routine
03c - Critical, Food Borne Illness Risk
Food Temperature Control: Hot hold at 135°f or greater
Inspector Comments: The orange chicken in the hot holding unit was at 126°F - 130°F.
12a - Non-Critical
Cleaning Of Equipment & Utensils: Food-contact surfaces
Inspector Comments: The reach in cooler on the cooking line had water running out of the bottom of the food storage area. The floor of the walk in cooler was soiled with food debris.
12b - Non-Critical
Cleaning Of Equipment & Utensils: Nonfood-contact surfaces
Inspector Comments: The shelving throughout the facility was soiled with food debris.
13a - Non-Critical
Utensils, Single-Service Articles: Utensils provided, used, stored
Inspector Comments: The utensils stored in the pans on the clean equipment shelving were stacked wet and nested.
05/06/2013 Inspection, Routine
05/07/2012 Inspection, Routine
12/07/2011 Inspection, Follow-Up
12/01/2011 Inspection, Routine
12/07/2010 Inspection, Critical Item

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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