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 Buffet
Business Name Panda Buffet
Address 12597 E Mississippi Ave
Aurora, CO 80012-3460
Phone 303-341-2162

Inspection Details
09/09/2022 Inspection, Routine
10 - Foodborne Illness Risk Factors
Adequate handwashing sinks properly supplied and accessible
Inspector Comments: 6-301.11 Handwashing Cleanser, Availability (Pf) Hand soap was not available at the back hand sink. Corrective Action: The person in charge agreed to provide the hand sink with soap.
15 - Foodborne Illness Risk Factors
Food separated and protected
Inspector Comments: 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P) A container of raw chicken was observed stored over a container of raw fish in the walk-in refrigerator. Corrective Action: An employee moved the raw chicken to an appropriate location.
16 - Foodborne Illness Risk Factors
Food contact surfaces; cleaned & sanitized
Inspector Comments: 4-702.11 Before Use After Cleaning (P) An employee at the 3-compartment sink was observed not sanitizing a colander and a spatula after washing them. Corrective Action: The person in charge agreed to retrain employees to ensure they are washing, rinsing, and sanitizing.
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 items at the American food hot holding table measured less than 135°F: tilapia (116°F), fried swai fish (109°F), spring rolls (93°F), pork fried dumplings (98-116°F), teriyaki chicken (92-109°F), cheese wontons (94-100°F), bacon with crab meat (102°F), pizza (106°F), chicken wings (101-106°F), onion rings (96°F), and sweet and sour chicken (111°F). Corrective Action: The person in charge agreed to service the table to ensure it can maintain temperatures of 135°F and 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) The following food items measured greater than 41°F: (at the salad bar) hardboiled eggs (57°F), sliced tomatoes (53°F), crab sushi (61°F), shredded lettuce (52°F), (in the 2-door refrigerator across from the cook line) raw chicken (49°F), (at the dessert bar) banana pudding (65°F), and egg pudding (49°F). Corrective Action: The person in charge lowered the temperature of the salad bar and added ice to the salad bar and dessert bar items. They also agreed to ensure the units are turned on the salad and dessert bar refrigerators earlier to ensure they achieve temperatures of 41°F and below.
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) A tray of deep fried chicken was not marked with a date of preparation nor with a date of discard within seven days in the walk-in refrigerator. Corrective Action: The inspector reviewed date marking with the person in charge.
47 - Good Retail Practices
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector Comments: 4-101.11 Characteristics-Materials for Construction and Repair (C) A shelf across from the cook line was made of unfinished wood. 4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C) The caulking at the 2-compartment food prep sink was not in good condition.
48 - Good Retail Practices
Warewashing facilities: installed, maintained, & used; test strips
Inspector Comments: 4-303.11 Cleaning Agents and Sanitizers, Availability (Pf) A container of sanitizer was not prepared in the kitchen during hours of operation. Corrective Action: An employee prepared a container of sanitizer.
49 - Good Retail Practices
Non-food contact surfaces clean
Inspector Comments: 4-602.13 Nonfood Contact Surfaces (C) A wire shelving unit across from the cook line and adjacent to the cold-top refrigerator was excessively soiled.
55 - Good Retail Practices
Physical facilities installed, maintained, & clean
Inspector Comments: 6-501.12 Cleaning, Frequency and Restrictions (C) The floors and walls throughout the kitchen were soiled.
05/08/2019 Inspection, Follow-Up
04/29/2019 Inspection, Routine
15 - Foodborne Illness Risk Factors
Food separated and protected
Inspector Comments: 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P) Raw chicken in the reach in refrigerator was stored above lemons and ready to eat foods. Corrective Action: An employee moved the chicken to the bottom shelf.
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) Egg pudding (57°F), pudding (57°F), cream jelly roll (60°F), tomatoes (55°F), and sushi (60°F) on the buffet cold line were above 41°F.
37 - Good Retail Practices
Food properly labeled; original container
Inspector Comments: 3-302.12 Food Storage Containers Identified with Common Name of Food (C) Several food containers were unlabeled as to their contents throughout the facility.
43 - Good Retail Practices
In-use utensils: properly stored
Inspector Comments: 3-304.12 In-Use Utensils, Between-Use Storage (C) Rice and ice cream scoops were stored in standing room temperature water.
45 - Good Retail Practices
Single-use / single-service articles: properly stored & used
Inspector Comments: 4-502.13 Single-Service and Single-Use Articles-Use Limitations (C) Several single use containers were reused to hold other food items throughout the facility.
47 - Good Retail Practices
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector Comments: 4-202.16 Nonfood-Contact Surfaces (C) The door gaskets on the reach in refrigerator were torn. 4-101.11 Characteristics-Materials for Construction and Repair (C) Cardboard was observed lining the surface of the self service drink station.
51 - Good Retail Practices
Plumbing installed; proper backflow devices
Inspector Comments: 5-203.14 Backflow Prevention Device, When Required (P) A mop sink with shut off valves attached was not equipped with backflow protection.
12/14/2018 Inspection, First Operational

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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