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 3114
Business Name Panda Express 3114
Address 15481 E 104th Ave
Commerce City, CO 80022-9736
Phone 720-504-0108

Inspection Details
03/16/2022 Inspection, Routine
03 - Foodborne Illness Risk Factors
Management, food employee and conditional employee; knowledge, responsibilities and reporting
Inspector Comments: Training procedures for ill employee reporting were not available for staff. Corrective Action: Employee Form 1B educational document was provided and discussed.
05 - Foodborne Illness Risk Factors
Procedures for responding to vomiting and diarrheal events
Inspector Comments: The establishment did not have procedures for cleaning vomit/fecal events. Corrective Action: Vomit/fecal clean-up procedures were provided and discussed.
08 - Foodborne Illness Risk Factors
Hands clean & properly washed
Inspector Comments: An employee was observed handling dirty dishes and then handling clean dishes without washing their hands in between. Corrective Action: Training was provided to the employee and handwashing was discussed.
13 - Foodborne Illness Risk Factors
Food in good condition, safe, & unadulterated
Inspector Comments: A dented, unwholesome can of pineapple was stored with wholesome cans of pineapple. Corrective Action: The dented can was move to a more appropriate location for returns.
51 - Good Retail Practices
Plumbing installed; proper backflow devices
Inspector Comments: The integral atmospheric vacuum breaker at the mop sink was left under continual pressure from a shut-off valve location downstream via a wye valve. Corrective Action: The wye valve was removed and information on an appropriate backflow preventer was discussed.
08/27/2021 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) An employee was observed rinsing an in-use wiping cloth at the hand washing sink on the right side of the cook line. Corrective action: The inspector educated the person in charge that hand washing sinks should only be used for hand washing.
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 and ginger mix (65° F) at the wok station measured greater than 41° F. Corrective action: the above item was discarded (see voluntary condemnation). Proper cold holding temperatures were discussed with the person in charge.
41 - Good Retail Practices
Wiping Cloths; properly used & stored
Inspector Comments: 3-304.14 Wiping Cloths, Use Limitation (C) The sanitizer in the bucket at the ware washing station measured less than 150 ppm quaternary ammonium, as specified on the chemical sanitizer bottle.
51 - Good Retail Practices
Plumbing installed; proper backflow devices
Inspector Comments: 5-205.15 System Maintained in Good Repair (C) A leak was observed from the pipe under the 3-compartment sink.
12/30/2019 Inspection, Routine
10 - Foodborne Illness Risk Factors
Adequate handwashing sinks properly supplied and accessible
Inspector Comments: 6-301.14 Handwashing Signage (C) The hand washing sink near the walk in freezer did not have a sign instructing employees to wash hands.
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) Orange chicken and kung pow chicken at the hot holding unit were observed at temperatures between 115°F - 127°F (less than 135°F). Corrective Action: Inspector advised employees to stir foods more frequently to maintain temperature.
44 - Good Retail Practices
Utensils, equipment & linens: properly stored, dried, & handled
Inspector Comments: 4-901.11 Equipment and Utensils, Air-Drying Required (C) Food containers were observed at the ware washing area being stacked before fully drying.
51 - Good Retail Practices
Plumbing installed; proper backflow devices
Inspector Comments: 5-205.15 System Maintained in Good Repair (C) The soda compressor near the preparation sink was leaking.

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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