A93
PANDA EXPRESS #1601
9918 KNOCKANDO LN, Huntersville, NC 28078
Restaurant · NC permit/State ID 2060016100
Latest gradeA (93)
Last inspectedJun 23, 2026
Inspections on record36
On record sinceSep 17, 2013
Score history
Sep 17, 2013Higher is betterJun 23, 2026
Inspections & violations
Jun 23, 2026 A 93 · 14 violations
Inspector comments: EHS observed Typhoidal Salmonella missing from the cooperate Health Policy. Establishment has a State Employee Poster posted with all 6 reportable illnesses.
#6 · Proper eating, tasting, drinking or tobacco use
2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur.
Observed an employee drink stored on a shelf above a prep surface.
#8 · Hands clean & properly washed −2
Corrected during inspectionRepeat violation
REPEAT
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P.
Observed food employee fail to stop task to wash hands after picking up utensil that had fallen on the floor. CDI - Employee was educated and wash hands properly before returning to task.
#10 · Handwashing sinks supplied & accessible
Corrected during inspection
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.
Observed two pairs of dish gloves draped over the side of the back kitchen hand sink. CDI - Items were removed.
#15 · Food separated & protected −3
Corrected during inspectionRepeat violation
REPEAT
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P.
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.
Observed an employee fail to discard gloves after picking up utensil that fell on floor. CDI - Employee was educated and they discarded gloves, washed hands. Observed unwashed vegetables stored above ready-to-eat vegetables.
#16 · Food-contact surfaces: cleaned & sanitized
Corrected during inspection
4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P
Observed an employee sanitize a utensil that had fallen on the floor for 1-2 seconds. CDI - Employee was educated and they rewashed, rinsed and sanitized utensil with the required sanitizer contact time.
#22 · Proper cold holding temperatures −1.5
Follow-up verification required
3-DAY VERIFICATION REQUIRED
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed 43 degree spring rolls in the walk-in freezer due to it having an ambient air temperature of 54 degrees. Items were voluntarily discarded. Manager stated that a work order for the walk-in freezer was submitted on 6/19/26. All foods below 41 degrees were moved to the regular walk-in cooler. Walk-in freezer will not be used until it is repaired.
#33 · Proper cooling methods used; adequate equipment for temperature control −0.5
Follow-up verification required
10-DAY VERIFICATION REQUIRED
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf
3-501.11 Stored frozen foods shall be maintained frozen.
Observed a 54 degree walk-in freezer. Observed all frozen boxes of food thawing in the walk-in freezer.
#35 · Approved thawing methods used
3-501.12 Food that is being slacked shall be held in refrigeration at 41F and below or at any temperature if the food remains frozen.
Observed all frozen foods thawing in a 54 degree walk-in freezer.
#38 · Insects & rodents not present; no unauthorized animals
6-202.15 Protect outer openings of establishment from insect or rodent entry.
Observed the back kitchen door cracked open during the entire inspection.
#40 · Personal cleanliness
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.
Observed two employees preparing food while wearing watches and bracelets.
#44 · Utensils, equipment & linens: properly stored, dried & handled
4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted.
4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried.
Observed an employee cloth dry a utensil. Observed wet-stacked dishes.
#45 · Single-use & single-service articles: properly stored & used
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor.
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used.
Observed boxes of single-service items stored on a wet floor. Observed single-service cups stacked high at the check-out counter without a protective sleeve.
#51 · Plumbing installed; proper backflow devices
5-205.15 Maintain a plumbing system in good repair.
5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P
Observed a water hose being cut off by a splitter valve with an ASSE-1001 backflow prevention device that is not rated for continuous pressure. CDI - Water was turned off at the faucet. Observed a leak coming from the 3-compartment sink faucet and the drain pipes underneath.
#54 · Garbage & refuse properly disposed; facilities maintained
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.
5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place.
Observed open dumpster doors and both drain plugs missing.
Dec 16, 2025 A 97 · 5 violations
#8 · Hands clean & properly washed
Corrected during inspection
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed food employee fail to stop task to wash hands after picking up utensil that had fallen on the floor. CDI- PIC had food employee wash hands properly before returning to task.
#15 · Food separated & protected −1.5
Corrected during inspection
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee fail to discard gloves after picking up utensil that fell on floor of cookline. After picking up utensil food employee returned to wiping off prep counter. CDI- EHS discussed with PIC, PIC had food employee discard gloves before washing hands.
#21 · Proper hot holding temperatures −1.5
Corrected during inspectionRepeat violation
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed 1 large metal pans used for storing brown rice temping below 135 in hot box. PIC stated that fried rice is cooked the night before and HH in hot box unless supplies run low. CDI- PIC had food employee reheat item as fried rice above 165F due to being within parameters. *REPEAT* points not escalated due to severity being significantly lower than previous inspection.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#33 · Proper cooling methods used; adequate equipment for temperature control
Corrected during inspection
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed establishment place large plastic pan of cut cabbage in cold drawers after prep to cool. CDI- EHS discussed effective cooling methods with PIC, PIC removed item to rapidly cool and replaced pan with one under 41F. Ensure TCS are held in units meant to cool items prior to being moved to units meant to hold foods at temp.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#41 · Wiping cloths: properly used & stored
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed dry wiping cloth held on prep counter with soil accumulation. Remove visibly unclean cloths from prep areas after use.
Aug 4, 2025 A 98.5 · 3 violations
Inspector comments: EHS emailed copy of updated EHP to establishment’s preferred email.
#10 · Handwashing sinks supplied & accessible
Corrected during inspection
6-301.14 Post a handwash sign at each handsink. Observed no handwash sign for handsink in men’s restroom. PIC stated that handwash signs that fit Panda’s esthetic have been ordered.
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handsink at end of cook line blocked by cart with dishes used for hot holding food in display. CDI- PIC removed cart to allow easier access to handsink.
#21 · Proper hot holding temperatures −1.5
Corrected during inspection
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed 3 large metal pans used for storing fried rice temping below 135 in hot box. PIC stated that fried rice is cooked the night before and HH in hot box. CDI- PIC voluntarily discarded items.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#22 · Proper cold holding temperatures
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed spring rolls temping at 52F while held in RIF. RIF was in the process of thawing, per the PIC, and water droplets were visibly dripping from racks. Ambient temp of unit during time of inspection decreased overtime. CDI- PIC removed TCS items in unit to rapidly cool in WIF due to being within parameters.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
Apr 17, 2025 A 99.5 · 1 violation
#5 · Procedures for responding to vomiting & diarrheal events −0.5
Corrected during inspectionRepeat violation
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written procedures for responding to vomit/diarrheal events. CDI - Written procedures were given to PIC. -REPEAT- -0.5 points-
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
Jan 14, 2025 A 99 · 3 violations
#2 · Certified Food Protection Manager −1
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM in establishment during inspection. -1 point-
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety
#5 · Procedures for responding to vomiting & diarrheal events
Corrected during inspection
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written procedures for responding to vomiting or diarrheal events. CDI - Written procedures were e-mailed to management to keep in establishment. -0 points-
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#37 · Food properly labeled: original container
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled containers of spices and sauces stored at prep line. PIC has been advised to label all working containers of foods that are not easy to identify. -0 points-
Sep 26, 2024 A 98.5 · 2 violations
#22 · Proper cold holding temperatures −1.5
Corrected during inspectionRepeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed liquid egg in flip top cooler holding at 48F. Flip top cooler is used to store non-TCS foods such as raw carrots, raw onions, and raw broccoli. CDI - Liquid eggs were placed in walk in cooler to rapidly cool to 41F or below. -REPEAT- -1.5 points- -points not escalated-
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#39 · Contamination prevented during food preparation, storage & display
Corrected during inspection
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed leak from condenser unit in walk in cooler contacting raw produce in walk in cooler. Repair leak and store food in a manner that does not lead to contamination. CDI - All food products were moved to dry location. -0 points-
Jun 26, 2024 A 98 · 3 violations
#22 · Proper cold holding temperatures −1.5
Corrected during inspectionRepeat violation
*REPEAT* 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Mix of cut cabbage and kale container and carton of liquid eggs at the main make station above 41F. *CDI - PIC moved cabbage and kale mix to freezer to rapidly cool and discarded the liquid eggs. NOTE: Due to severity and PIC willing to change procedures and use an ice bath method to maintain temperature of the cabbage and kale mix points deducted remain the same.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
Repeat violation
*REPEAT* 4-501.11 Maintain equipment in good repair. *Observed - Main make stations flip top units holding a temperature above 41F. PIC put in work order to fix the issue
#54 · Garbage & refuse properly disposed; facilities maintained
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. *Observed - dumpster without lids.
5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. *Observed same dumpster without drain plug.
These items are necessary to prevent pest/rodent harboring.
Dec 19, 2023 A 98.5 · 2 violations
#22 · Proper cold holding temperatures −1.5
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed garlic/oil mixture and cabbage/kale mixture being held above 41F in main make table. Ambient temp of unit 45F. PIC stated work order placed for unit. CDI: Education provided and products placed on TPHC until unit repaired.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. Observed main make table unable to maintain TCS foods at or below 41F. See violation #22 for more detail.
Oct 11, 2023 A 98.5 · 1 violation
#21 · Proper hot holding temperatures −1.5
Corrected during inspection
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed steak, orange chicken and teriyaki chicken all below 135F. CDI - PIC discarded.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
Jun 16, 2023 A 100 · 0 violations
No violations were recorded for this inspection.
Jan 11, 2023 A 99.5 · 1 violation
#56 · Meets ventilation & lighting requirements; designated areas used −0.5
6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C) Observed employee eating in the back kitchen area.
Aug 4, 2022 A 97 · 3 violations
#22 · Proper cold holding temperatures −1.5
Corrected during inspectionRepeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed beef and chicken in the cooler drawers at 42F. Discussion with the PIC, they had been really busy and the drawer weren’t closed all the way. Allowed to cool back down to 41F and below. Ambient air at 43F. CDI - Allowed to cool down to 41F, unit reading 40F now.
For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#41 · Wiping cloths: properly used & stored −0.5
Corrected during inspectionRepeat violation
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet towel on prep top cooler. Sanitizer in the buckets were less than 200 ppm of quat. CDI - PIC remade the sanitizer.
#44 · Utensils, equipment & linens: properly stored, dried & handled −1
Repeat violation
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic food pans wet stacked on the drying rack. Allow to air dry prior to stacking.
Mar 31, 2022 A 95.5 · 5 violations
Inspector comments: During my routine inspection EHS observed that the sanitation grade card was removed from view and not properly posted.
The North Carolina Administrative Code, 15A, NCAC 18A .2660 “Public Display of Grade Card” states:
(b) “When an inspection of a food establishment is made, the regulatory authority shall remove the existing grade card, issue a new grade card, and post the new grade card in the same location where the grade card was previously posted as long as that location remains conspicuous. The person in charge of the food establishment shall keep the grade card posted at the designated location at all times. The grade card may be posted in another location which meets the criteria of this Rule if agreed upon by the person in charge and the regulatory authority.
Failure to display the grade card as indicated in this rule, or removal of this grade card, may result in legal action being taken against you.
#6 · Proper eating, tasting, drinking or tobacco use
Corrected during inspection
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee beverage stored on shelf with clean equipment. CDI - Drink was removed.
#21 · Proper hot holding temperatures −1.5
Corrected during inspectionRepeat violation
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice in the hot holding cabinet below 135F, temped between 124-139F. CDI - PIC voluntarily discarded the rice during the inspection. -REPEAT- Through further discussion it was found that the hot holding cabinet did not have water in the well to help maintain the temperature.
#22 · Proper cold holding temperatures −3
Corrected during inspectionRepeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed bagged cabbage in the prep top cooler temped at 47F. CDI - PIC voluntarily discarded. Ensure product to stored on the top prep cooler below the load lines to ensure cold holding is maintained at 41F or below. -REPEAT-
#41 · Wiping cloths: properly used & stored
Corrected during inspection
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet towel on prep top cooler. Sanitizer in the buckets were less than 200 ppm of quat. CDI - PIC remade the sanitizer.
#44 · Utensils, equipment & linens: properly stored, dried & handled
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal food pans wet stacked on the drying rack. Allow to air dry prior to stacking.
Jan 10, 2022 A 98.5 · 4 violations
#3 · Management, food & conditional employee; knowledge, responsibilities & reporting
Corrected during inspection
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed current employee health policy does not reflect the addition of Salmonella (non-typhoidal). CDI - Provided the PIC with the NC Food Changes and guidance via email.
#21 · Proper hot holding temperatures
Corrected during inspection
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed the fried rice temped at 128F. CDI- PIC voluntarily discarded. According to their recipe card items are to be maintained at least 140F and to be held for no more than an hour(for quality).
#22 · Proper cold holding temperatures −1.5
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed bagged cabbage in the prep top cooler temped at 53F. CDI - PIC voluntarily discarded. Ensure product to stored on the top prep cooler below the load lines to ensure cold holding is maintained at 41F or below.
#49 · Non-food contact surfaces clean
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.Observed gaskets on reach in coolers at the cookline and glass door gaskets to walk in cooler accumulating food debris or are torn. Replace.
Oct 13, 2021 A 98 · 4 violations
#5 · Procedures for responding to vomiting & diarrheal events
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written procedures for vomiting and diarrheal events.
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Corrected during inspection
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed employee washing dishes only place washed and rinsed equipment in the sanitizer for a couple seconds. CDI - PIC corrected the employee and provided education. Equipment was placed in the sanitizer for the appropriate amount of contact time.
#21 · Proper hot holding temperatures
Corrected during inspection
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice in the hot holding cabinet at 118F. CDI - PIC voluntarily discarded and found that the cabinet needed more water in the steam well.
#41 · Wiping cloths: properly used & stored −0.5
Corrected during inspection
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet towel on prep top cooler. Sanitizer in the buckets were less than 200 ppm of quat. CDI - PIC remade the sanitizer.
Mar 25, 2021 A 98.5 · 5 violations
#14 · Food-contact surfaces: cleaned and sanitized −1.5
Corrected during inspection
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Observed build up on thermometer in the kitchen area. CDI. PIC cleaned it.
#37 · Contamination prevented during food preparation, storage and display
Corrected during inspection
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a bucket of sauce, nuggets stored directly on the floor in the dry storage area and WI freezer. CDI. PIC removed.
#38 · Personal cleanliness
Corrected during inspection
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee prepping food while wearing a wrist band. CDI. Employee removed.
#42 · Utensils, equipment and linens: properly stored, dried and handled
Corrected during inspection
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of dishes in the cleaned dish area. CDI. PIC removed to be rewashed.
#53 · Physical facilities installed, maintained and clean
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up around the vents in the food prep area. Needs to be cleaned.
Dec 9, 2020 A 97 · 5 violations
#14 · Food-contact surfaces: cleaned and sanitized
Corrected during inspection
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 2 metal pans stored as clean with rice debris. CDI by removing to be rewashed/rinsed/sanitized.
#19 · Proper hot holding temperatures
Corrected during inspection
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed brown rice stored in the hot holding cabinet at 117F at the perimeter, center of the product at 153. Hot holding cabinet unit was turned off due to breaker trip. All containers measured 135F with the exception of oldest pan. Observed chow mean stored on hot holding line at 121F. This unit was also turned off due to a breaker trip. CDI- units were turned back on. Rice was voluntarily discarded and chow mien was discarded and replaced with fresh product. Advised PIC to have maintenance check any electrical issues.
#20 · Proper cold holding temperatures −3
Repeat violationFollow-up verification required
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut cabbage at 43F and raw chicken at 43F at chefs prep cooler. Unit internal air thermometer reading 42F. Also observed garlic and oil mixture on chefs cart at 53F. CDI by moving cabbage and raw chicken into the walk in cooler for cooling. Advised to have chefs prep unit checked for maintenance and utilize TPHC until unit can maintain food products at 41F and below. TPHC paperwork emailed for use. Will return within 10 days to ensure proper TPHC procedure utilized with written procedures or repair of the unit to maintain below 41F.
#35 · Food properly labeled: original container
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed various sauces stored in Cambros unlabeled.
#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used
4-501.11 Maintain equipment in good repair. Chefs prep cooler maintaining at 42F internal temperature. Food products measuring at 43F. Advised to have unit checked for maintenance.
Mar 10, 2020 A 98 · 4 violations
#13 · Food separated and protected
Corrected during inspection
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed two boxes of green peppers on the top self over washed, cut produce in the walk-in cooler (WIC). CDI (corrected during inspection) Peppers moved to the next shelf over where all the other unwashed, uncut produce is stored. 0 pts
#20 · Proper cold holding temperatures −1.5
Corrected during inspectionRepeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed garlic oil mixture at room temperature on the cook line with the other sauces and spices. Garlic oil mixture says to keep refrigerated on the container. CDI by relocating the 1/6 pan in the top of the prep cooler. Repeat violation. Half points taken because the temperature violation from last inspection was from kale in the top of the prep cooler. 1.5 pts
#42 · Utensils, equipment and linens: properly stored, dried and handled −0.5
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few wet stacked plastic containers over the 3 comp sink. 0.5 pts
#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used
4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed loose hand sink goose neck faucet on the sink next to the office area and steam table. Also noted the knee control sticks to turn on and off the water. 0 pts
Jul 8, 2019 A 96 · 7 violations
#2 · Management and food employee knowledge, and conditional employee; responsibilities and reporting. −1.5
Corrected during inspection
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF
2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P
PIC unable to explain employee health policy effectively or provide a written employee health policy. Food employees had general idea of employee health policy noting a few symptoms they can not come to work with. CDI. Reviewed the policy with the PIC. Provided the PIC with two copies of the employee health policy poster. Emailed employee health policy for employees to sign and keep on file.
#6 · Hands clean and properly washed
Corrected during inspection
2-301.14 Wash hands after activities that contaminate them. -P
COMMENT: Employee on prep line noted touching side of face and hat and then proceeding to open bag of raw chicken to place on flat top grill. CDI. The PIC was noted immediately correcting the employee. Suggestion to review handwashing policy with employees.
#19 · Proper hot holding temperatures −1.5
Corrected during inspectionRepeat violation
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed teriyaki chicken hot holding at 120F. CDI. Chicken was reheated to 205F and placed back on the line.
#20 · Proper cold holding temperatures
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
COMMENT: Observed chopped kale stored at 45F in wok prep cooler. CDI. The PIC placed a lid on top of the kale and closed cooler lid to lower temperature to 41F.
#35 · Food properly labeled: original container −1
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.
Observed salt, soup base, soy sauce, sesame oil, and several sauces used for several different dishes without any labels making them easily identifiable. Discussed with the PIC to label.
#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used
4-501.11 Maintain equipment in good repair.
COMMENT: Observed one door reach in freezer not properly working (working as a reach in cooler) which seems to be due to severe ice buildup in the back of cooler stopping the fan. PIC placed work order to repair freezer.
#53 · Physical facilities installed, maintained and clean
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
COMMENT: Observed light bulb out above fryers. Replace as necessary.
Feb 5, 2019 A 98 · 2 violations
#1 · PIC present, Demonstration - Certification by accredited program, and performs duties −2
Repeat violation. 2-101.11 PIC shall be present during all hours of operation.-PF
No certified food protection manager on site during inspection.
#19 · Proper hot holding temperatures
Corrected during inspection
General Comment. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed teriyaki chicken and steak hot holding at 120F. Teriyaki chicken was 120F at the top of the container and 190F at the bottom. CDI- PIC stated when foods are not hot on top they are split into two different pans to allow the food to touch bottom of pan where hot.
Oct 3, 2018 A 98 · 2 violations
#1 · PIC present, Demonstration - Certification by accredited program, and performs duties −2
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No certified food protection manager on site during inspection.
#42 · Utensils, equipment and linens: properly stored, dried and handled
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans wet stacked.
May 31, 2018 A 98 · 2 violations
#1 · PIC present, Demonstration - Certification by accredited program, and performs duties −2
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No certified food protection manager on site during inspection.
#42 · Utensils, equipment and linens: properly stored, dried and handled
Corrected during inspection
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans wet stacked.
Jan 9, 2018 A 98.5 · 2 violations
#19 · Proper hot holding temperatures −1.5
Corrected during inspection
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed terriyaki chicken and fried rice holding hot below 135F. CDI-both items voluntarily discarded.
#48 · Hot and cold water available; adequate pressure
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed water heater being replaced in facility during inspection and no hot water available. PIC voluntarily closed facility and ceased cooking until water heater is up and running.
Aug 14, 2017 A 98 · 2 violations
#1 · PIC present, Demonstration - Certification by accredited program, and performs duties −2
2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No certfied food protection manager on site during inspection.
#39 · Wiping cloths: properly used and stored
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed heavy debris in sanitizer bucket.
Apr 24, 2017 A 98.5 · 2 violations
#14 · Food-contact surfaces: cleaned and sanitized
Corrected during inspection
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. Observed small amount of build up in interior of ice machine.
#19 · Proper hot holding temperatures −1.5
Corrected during inspection
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed white rice hot holding in warming unit below 135F. Employee stated he had been using this container of rice to serve customers out of while the rice cooker was being washed. CDI-discarded.
Dec 14, 2016 A 98 · 1 violation
#1 · PIC present, Demonstration - Certification by accredited program, and performs duties −2
2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No certified food safety manager on site during inspection.
Aug 9, 2016 A 98 · 1 violation
#1 · PIC present, Demonstration - Certification by accredited program, and performs duties −2
2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No certified food protection manager on site during inspection.
Apr 14, 2016 A 99.5 · 2 violations
#42 · Utensils, equipment and linens: properly stored, dried and handled −0.5
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans wet nested.
#46 · Warewashing facilities: installed, maintained and used; test strips
4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed floating food debris in sanitizer compartment of 3 comp sink while active washing taking place.
Jan 21, 2016 A 99 · 2 violations
#8 · Handwashing sinks, supplied and accessible −1
5-202.12 Self closing faucets shall run for 15 seconds with the need for re-activation. Observed self closing faucet in restrooms running for 8 seconds before needing reactivation. REPEAT.
#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used
4-502.11(A) Maintain utensils in good repair. Observed cracked and broken utensils.
Sep 14, 2015 A 98.5 · 4 violations
#8 · Handwashing sinks, supplied and accessible
Corrected during inspection
5-202.12 A self closing faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. Observed self closing faucets in both Men and Womens restroom needing reactivation in less than 15 seconds.
#21 · Proper date marking and disposition −1.5
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed cut cabbage stored in walk in cooler above 41F and held more than 4 days. CDI-cabbage discarded.
#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used
4-502.11(A) Maintain utensils in good repair. Observed soft mat used for cutting food items cracked on all sides.
#46 · Warewashing facilities: installed, maintained and used; test strips
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed active ware washing taking place below 110F.
Jun 9, 2015 A 99 · 2 violations
#39 · Wiping cloths: properly used and stored −0.5
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
Observed wet wiping cloths laying on counter surfaces on prep line.
#42 · Utensils, equipment and linens: properly stored, dried and handled −0.5
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed a few containers wet stacked on shelf at back.
Jan 22, 2015 A 98 · 1 violation
#1 · PIC present, Demonstration - Certification by accredited program, and performs duties −2
2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed no certified food protection manager present.
Oct 9, 2014 A 98 · 3 violations
#1 · PIC present, Demonstration - Certification by accredited program, and performs duties −2
2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC without food protection manager certification.
#14 · Food-contact surfaces: cleaned and sanitized
Corrected during inspection
4-501.114 Maintain sanitizer at correct concentrations. -P Observed weak quat sanitizer in one red bucket. CDI - dumped and refilled with 200ppm quat sanitizer.
#42 · Utensils, equipment and linens: properly stored, dried and handled
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some plastic container wet stacked on shelf at back dish area. General Comment: Monitor ice build-up inside walk-in freezer.
May 16, 2014 A 100 · 0 violations
No violations were recorded for this inspection.
Jan 6, 2014 A 99.5 · 2 violations
#21 · Proper date marking and disposition
Corrected during inspection
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Observed wrong date on cabbage inside walk-in cooler. Employee said that he had just prepped cabbage today but date said 12.29.13. CDI, cabbage was discarded.
#42 · Utensils, equipment and linens: properly stored, dried and handled −0.5
4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C. Observed stickers remaining on clean containers stacked at dish area. Remove all stickers after cleaning and before stacking.
Sep 17, 2013 A 99 · 3 violations
#21 · Proper date marking and disposition
Corrected during inspection
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking. Observed only day present on one container of broccoli and cabbage in walk-in cooler. Container needs to list actual date instead of just the day to meet proper date marking requirements. CDI, by instruction.
#35 · Food properly labeled: original container
3-602.11 Food Labels. Observed prepacakaged fortune cookies packaged off site that were displayed for customer self-service without proper labeling. Observed only the name of product, ingredients, and allergens present. Facility may need to add more information i.e. net wt/quantity of product & address where packaged. CDI, by instruction; future guidance will be provided.
#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used −1
4-501.12 Cutting Surfaces. Observed cutting boards stored on shelf that were worn and with deep cuts present. PIC informed me that new ones have been ordered.
Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “PANDA EXPRESS #1601” or State ID 2060016100). Inspection type (routine vs. follow-up) is not published in the county's data.