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 1515
Business Name Panda Express 1515
Address 8331 Willow St
Lone Tree, CO 80124-2854
Phone 303-768-8839

Inspection Details
03/01/2022 Inspection, Routine
16 - Foodborne Illness Risk Factors
Food contact surfaces; cleaned & sanitized
Inspector Comments: 4-702.11 Before Use After Cleaning (P) -An employee failed to sanitize a cutting board and a knife after washing them in the three compartment sink prior to use for food preparation. Corrective action: Discussed methods and frequency for sanitizing food contact surfaces with the person in charge.
21 - Foodborne Illness Risk Factors
Proper hot holding temperatures
Inspector Comments: 3-501.16(A)(1) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) -The following time/temperature control for safety foods measured less than 135°F in the front service line hot holding units: cooked chicken (111°F) and spring rolls (125°F-130°F). Corrective action: The person in charge discarded the above food product. See voluntary condemnation. Discussed proper hot holding temperatures and techniques with the person in charge. -Rice (130°F) held in the steam unit next to the cook line measured less than 135°F. Corrective action: The person in charge will reheat the rice until it measures 165°F before service. The person in charge turned up the temperature of the steam unit to ensure that the rice is hot held at 135°F or above.
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) -Garlic in oil (47°F) stored in the four door cold holding unit across from the cook line measured greater than 41°F. Corrective action: The person in charge put the garlic in oil on ice. Discussed proper cold holding techniques with the person in charge.
41 - Good Retail Practices
Wiping Cloths; properly used & stored
Inspector Comments: 3-304.14 Wiping Cloths, Use Limitation (C) -A wiping cloth on the counter above the four door cold holding unit across from the cook line was not stored in the sanitizer solution between uses.
10/07/2021 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) Ginger and garlic in oil (49°F) was stored above 41°F in the sauce station along the cook line. Corrective action: Discussed storing the ginger and garlic in oil at 41°F or below according to the manufacturer instructions. The person in charge placed the item on ice.
28 - Foodborne Illness Risk Factors
Toxic substances properly identified, stored & used
Inspector Comments: 7-102.11 Common Name-Working Containers (Pf) A chemical spray bottle was not labeled as to its contents hanging above the mop sink. Corrective action: Discussed labeling all spray bottles with the person in charge. The person in charge labeled the bottle.
09/26/2019 Inspection, Routine
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) Facility staff did not have a procedure for vomit and diarrhea cleanup. TCHD provided a clean up procedure for vomit and diarrhea.
09/18/2018 Inspection, Routine
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: Cut cabbage measured 58°F in the cold-top refrigerator across from the cook line. Corrective action: The person in charge rapidly cooled the cabbage in the reach-in refrigerator.
12b - Non-Critical
Cleaning Of Equipment & Utensils: Nonfood-contact surfaces
Inspector Comments: The door gasket on the cold-top reach-in refrigerator drawer across from the cook line was soiled. The caulking on the preparation sink was soiled.
12c - Non-Critical
Cleaning Of Equipment & Utensils: Dishwashing operations
Inspector Comments: The caulking on the three compartment sink was soiled.
14c - Non-Critical
Physical Facilities: Floors, walls, and ceilings
Inspector Comments: The wall behind the three compartment sink was soiled. The wall behind the raw chicken in the walk-in refrigerator was in disrepair.
11/01/2017 Inspection, Routine
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: The walk-in refrigerator door gasket was torn. The caulking around at the three compartment sink was in poor repair.
11/07/2016 Inspection, Routine
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: The walk-in refrigerator and the grill line reach-in freezer door gaskets were torn.
12c - Non-Critical
Cleaning Of Equipment & Utensils: Dishwashing operations
Inspector Comments: The clean stainless steel food storage containers were stacked wet in the warewashing area.
13a - Non-Critical
Utensils, Single-Service Articles: Utensils provided, used, stored
Inspector Comments: A metal spatula was stored between the splash guard of the three compartment sink and the wall.
14c - Non-Critical
Physical Facilities: Floors, walls, and ceilings
Inspector Comments: A corner of the warewashing area floor was soiled with debris.
11/12/2015 Inspection, Routine
11/07/2014 Inspection, Routine
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: The wall caulking of the front hood was in disrepair. The wall caulking of the three compartment sink was in disrepair.
14i - Non-Critical
Physical Facilities: Restroom facilities
Inspector Comments: The floor caulking of the toilets in the mens and womens restrooms was in disrepair.
10/14/2013 Inspection, Routine
02d - Critical, Food Borne Illness Risk
Personnel: Hygienic practices
Inspector Comments: An employee was observed wiping their hands on their apron.
10a - Non-Critical
Equipment Design, Construction: Food-contact surfaces
Inspector Comments: The cutting boards by the preparation sink were severely scored.
12c - Non-Critical
Cleaning Of Equipment & Utensils: Dishwashing operations
Inspector Comments: Several dishes above the three compartment sink were stacked wet.
14a - Non-Critical
Physical Facilities: Plumbing: installed, maintained
Inspector Comments: The hand sink by the preparation sink drained slowly. The tea maker in the beverage area was not equipped with a back flow prevention device.
10/10/2012 Inspection, Routine
11/18/2011 Inspection, Follow-Up
11/04/2011 Inspection, Follow-Up
10/18/2011 Inspection, Routine
10/06/2010 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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