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 2254
Business Name Panda Express
Address 3425 N Salida St
Aurora, CO 80011-5027
Phone 626-372-8262

Inspection Details
08/17/2022 Inspection, Routine
13 - Foodborne Illness Risk Factors
Food in good condition, safe, & unadulterated
Inspector Comments: 3-202.15 Package Integrity (Pf) A dented can of pineapple chunks were stored with wholesome cans above the vegetable preparation sinks in the kitchen. Corrective action: The person in charge moved the dented can away from the wholesome cans to be returned to their food vendor.
05/07/2021 Inspection, Routine
01/30/2020 Inspection, Routine
22 - Foodborne Illness Risk Factors
Proper cold holding temperatures
Inspector Comments: Garlic and oil mixture was stored at 46°F at the cold top refrigerator on the cook line. (Priority) Corrective Action: An employee closed the lids of the refrigerator.
44 - Good Retail Practices
Utensils, equipment & linens: properly stored, dried, & handled
Inspector Comments: Containers in the ware washing area were stacked and nested while wet. (Core)
51 - Good Retail Practices
Plumbing installed; proper backflow devices
Inspector Comments: The leg pedal to the hand sink next to the grill was leaking. (Core)
53 - Good Retail Practices
Toilet facilities: properly constructed, supplied, & cleaned
Inspector Comments: The trash can in the women's restroom did not have a lid. (Core)
02/05/2019 Inspection, Routine
44 - Good Retail Practices
Utensils, equipment & linens: properly stored, dried, & handled
Inspector Comments: Dishes were stacked wet above the warewashing sink. 4-901.11 Equipment and Utensils, Air-Drying Required (C)
47 - Good Retail Practices
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector Comments: The door gasket on the walk-in refrigerator was torn. 4-202.16 Nonfood-Contact Surfaces (C)
53 - Good Retail Practices
Toilet facilities: properly constructed, supplied, & cleaned
Inspector Comments: The women's restroom did not have a covered trash can. 5-501.17 Toilet Room Receptacle, Covered (C)
01/05/2018 Inspection, Routine
02c - Critical, Food Borne Illness Risk
Personnel: Hands washed as needed
Inspector Comments: An employee was observed washing their hands and not using paper towels to dry their hands. Food employees shall clean their hands and exposed portions of their arms including surrogate prosthetic devices for hands or arms with soap and water for at least 20 seconds and shall use the following cleaning procedure: 1. Vigorous friction on the surfaces of the lathered fingers, finger tips, areas between the fingers, hands and arms for at least 15 seconds, followed by; 2. Thorough rinsing under clean, running warm water; and 3. Immediately follow the cleaning procedure with thorough drying of cleaned hands and arms with disposable or single use towels or a mechanical hand drying device. Paper towels provided to hand sinks and employee was observed washing their hands correctly. Corrected on-site.
06c - Critical, Food Borne Illness Risk
Hand Washing: Soap and drying devices
Inspector Comments: Paper towels were not available at the hand sink by the cook line or the hand sink by the ware washing station. Soap and individually dispensed paper towels must also be provided at the hand sink. Paper towels were provided to both hand sinks. Corrected on-site.
10a - Non-Critical
Equipment Design, Construction: Food-contact surfaces
Inspector Comments: A grooved cutting board was observed on the storage rack across from the three-compartment sink.
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: The caulking at the food preparation sink by the walk-in freezer was in disrepair.
14a - Non-Critical
Physical Facilities: Plumbing: installed, maintained
Inspector Comments: The mounting surface of the faucet at the mop sink was damaged.
02/02/2017 Inspection, Routine
03c - Critical, Food Borne Illness Risk
Food Temperature Control: Hot hold at 135°f or greater
Inspector Comments: Lo mein noodles were 105°F on the hot hold serving line.
03/03/2016 Inspection, Routine
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: A torn door gasket was observed on the display door to the reach in refrigerator by the cook line.
03/20/2015 Inspection, Routine
09a - Non-Critical
Food Labeling, Food Protection: Original container, properly labeled
Inspector Comments: Containers of spices were unlabeled on a push cart adjacent to the grill.
10a - Non-Critical
Equipment Design, Construction: Food-contact surfaces
Inspector Comments: A cutting board stored in the warewashing area was chipped.
12d - Non-Critical
Cleaning Of Equipment & Utensils: Wiping cloths
Inspector Comments: A bucket of sanitizer near the cook line handsink had a quaternary ammonia residual of less than 100 parts per million. A damp, cloth towel was stored out of sanitizer on the cook line prep table.
08/28/2014 Inspection, Critical Item
01b - Critical
Food Source: Wholesome, free of spoilage
Inspector Comments: A dented can of diced pineapples was stored with other wholesome cans on the dry storage rack.
03/28/2014 Inspection, Follow-Up
03/13/2014 Inspection, Routine
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: A pan of garlic ginger in oil was 58°F, unrefrigerated by the cook line.
09a - Non-Critical
Food Labeling, Food Protection: Original container, properly labeled
Inspector Comments: The white rice bulk food bin was not properly labeled.
13a - Non-Critical
Utensils, Single-Service Articles: Utensils provided, used, stored
Inspector Comments: Utensils under the hot box line were stored with the food contact surface facing out.
12/20/2013 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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