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 1360
Business Name Panda Express 1360
Address 2990 S Broadway
Englewood, CO 80113-1527
Phone 303-789-9682

Inspection Details
10/27/2022 Inspection, Routine
15 - Foodborne Illness Risk Factors
Food separated and protected
Inspector Comments: An employee at the cooks line used the same gloves to portion raw beef from a plastic bag then to prepare cooked/ready-to-eat foods. Corrective action: The inspector had the employee change his gloves and wash his hands.
22 - Foodborne Illness Risk Factors
Proper cold holding temperatures
Inspector Comments: Raw chicken (44-45°F) in the cold-top refrigerator drawer was greater than 41°F. Corrective action: The chicken was rapidly cooled, and the inspector discussed methods to keep foods cold.
11/16/2021 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) - The following food items in the cold top refrigerator across from the cooks line measured about the maximum cold holding temperature of 41 F: cooked noodles (57-60 F) and shredded cabbage (50-56 F). Corrective action: education was provided about fill lines and keeping the lids of cold top refrigerators closed to maintain proper cold holding temperatures. Food items were moved to the reach in portion of the cold top refrigerator to rapidly cool.
41 - Good Retail Practices
Wiping Cloths; properly used & stored
Inspector Comments: 3-304.14 Wiping Cloths, Use Limitation (C) - Several soiled wiping cloths were being stored on the cooks line outside of the designated sanitizing buckets.
04/13/2020 Inspection, Education
01/10/2020 Inspection, Routine
09 - Foodborne Illness Risk Factors
No bare hand contact with RTE food or a pre-approved alternative procedure properly allowed
Inspector Comments: 3-301.11 Preventing Contamination from Hands (P) An employee working the cash register was observed portioning food into single server containers and made bare hand contact with the inside of the container. Corrective action: Education was provided on preventing bare hand contact with ready to eat food items and the food contact surfaces of to-go containers.
44 - Good Retail Practices
Utensils, equipment & linens: properly stored, dried, & handled
Inspector Comments: 4-901.11 Equipment and Utensils, Air-Drying Required (C) Pans in the warewash area of the facility were stacked wet and nested.
01/04/2019 Inspection, Routine
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) Ice was present in the basin of the drive through hand sink. Corrective action: Proper hand sink use was discussed with the operator.
47 - Good Retail Practices
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector Comments: 4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C) The caulking on the three compartment sink was missing in some areas.
01/04/2018 Inspection, Routine
03c - Critical, Food Borne Illness Risk
Food Temperature Control: Hot hold at 135°f or greater
Inspector Comments: Teriyaki chicken (122°F) in the hot holding buffet line. Cooked white rice (123-131°F) in the cook line rice holding unit. Corrective action: operator voluntarily discarded the food product.
12b - Non-Critical
Cleaning Of Equipment & Utensils: Nonfood-contact surfaces
Inspector Comments: A plastic pan storing clean knives was soiled with debris on the shelf next to the ware washing area.
12c - Non-Critical
Cleaning Of Equipment & Utensils: Dishwashing operations
Inspector Comments: Multiple plastic pans were stacked and stored wet on the shelf next to the ware washing area.
01/25/2017 Inspection, Follow-Up
01/18/2017 Inspection, Routine
03c - Critical, Food Borne Illness Risk
Food Temperature Control: Hot hold at 135°f or greater
Inspector Comments: Cooked vegetables were 121-125°F in kung pao chicken, and 115-120°F in beef and broccoli. Orange chicken was 120°F, honey walnut shrimp was 121°F in the hot holding area of the kitchen.
05c - Critical
Water, Sewage, Plumbing Systems: Backflow, back siphonage
Inspector Comments: A spray gun (shut-off) was present downstream from the atmospheric vacuum breaker at the mop sink.
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: Two plastic pans were broken on their corner and stored above the three compartment sink. The shelves inside the walk-in refrigerator had paint that was peeling.
12b - Non-Critical
Cleaning Of Equipment & Utensils: Nonfood-contact surfaces
Inspector Comments: Multiple shelves throughout the walk-in refrigerator had a mold-like substance present on them.
12c - Non-Critical
Cleaning Of Equipment & Utensils: Dishwashing operations
Inspector Comments: Multiple plastic pans were stacked wet above the three compartment sink.
12d - Non-Critical
Cleaning Of Equipment & Utensils: Wiping cloths
Inspector Comments: A damp cloth towel was stored on the cook line cold-top refrigerator and not in a solution of sanitizer as required.
14a - Non-Critical
Physical Facilities: Plumbing: installed, maintained
Inspector Comments: The atmospheric vacuum breaker at the mop sink was leaking water.
14b - Non-Critical
Physical Facilities: Garbage and refuse
Inspector Comments: The dumpster lid was open and the dumpster plug was not present.
14c - Non-Critical
Physical Facilities: Floors, walls, and ceilings
Inspector Comments: The floor underneath the fryer was soiled with grease and debris.
14d - Non-Critical
Physical Facilities: Lighting
Inspector Comments: An uncovered light was present inside the walk-in freezer.
15a - Non-Critical
Other Operations: Personnel: clean clothes, hair restraints, authorized
Inspector Comments: An employee preparing food was observed wearing a bracelet.
01/28/2016 Inspection, Routine
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: The door gaskets on the cook line cold-top refrigerated drawers, and the reach-in refrigerator across from the chinese range oven were torn. The shelving next to the preparation sink had paint that was chipped.
12b - Non-Critical
Cleaning Of Equipment & Utensils: Nonfood-contact surfaces
Inspector Comments: The caulking on the three compartment sink had pink mold present.
12d - Non-Critical
Cleaning Of Equipment & Utensils: Wiping cloths
Inspector Comments: A soiled cloth towel was stored on the counter next to the ice sink at the drive-through, and was not properly stored in a sanitizer solution.
02/26/2015 Inspection, Routine
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: Tape was used to fix the coving across from the three compartment sink. The door gasket on the reach-in refrigerator was ripped.
14c - Non-Critical
Physical Facilities: Floors, walls, and ceilings
Inspector Comments: The wall was chipped and in poor repair across from the three compartment sink.
03/26/2014 Inspection, Follow-Up
02/25/2014 Inspection, Routine
03c - Critical, Food Borne Illness Risk
Food Temperature Control: Hot hold at 135°f or greater
Inspector Comments: Spring rolls were tested at 124°F, beef and broccoli was tested at 112°F and broccoli and steamed vegetables were tested at 111°F in the front hot holding unit.
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: The three compartment sink was not adequately sealed to the wall. The food preparation sink was not adequately sealed to the wall.
14a - Non-Critical
Physical Facilities: Plumbing: installed, maintained
Inspector Comments: The mop sink was not adequately sealed to the wall.
03/05/2013 Inspection, Routine
04/04/2012 Inspection, Follow-Up
03/22/2012 Inspection, Follow-Up
03/15/2012 Inspection, Routine
05/11/2011 Inspection, Follow-Up
05/03/2011 Inspection, Routine
05/13/2010 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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