A96

PANDAS DEN

5724 E W T HARRIS BV, Charlotte, NC 28215

Restaurant · NC permit/State ID 2060016645

Latest gradeA (96)

Last inspectedOct 22, 2026

Inspections on record41

On record sinceSep 30, 2013

Score history

Dec 18, 2013Higher is betterOct 22, 2026

Inspections & violations

Oct 22, 2026 A 96 · 6 violations

#15 · Food separated & protected −1.5

Corrected during inspection

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed ready to eat noodles under raw chicken in the walk in freezer. CDI - PIC relocated the noodles and explained that since the raw chicken was only covered with plastic wrap that there is possibility for cross contamination For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#28 · Toxic substances properly identified stored & used −1

Corrected during inspection

7-203.11 A container previously used to store poisonous or toxic materials may not be used to store, transport, or dispense food. Sanitizing solutions shall not be stored in or dispensed from containers previously containing other Poisonous or Toxic Materials. P Observed rubbing alcohol bottle being reused to store sesame oil. Explained to the PIC that this cannot be used for food. CDI - PIC removed and discarded the bottle.

#37 · Food properly labeled: original container

Corrected during inspection

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 sesame oil and sesame seeds not labeled at the cookline and prep line. PIC labeled the sesame seeds.

#45 · Single-use & single-service articles: properly stored & used −0.5

4-502.13 Single-use and single-service articles cannot be reused. Observed milk jugs are being reused store other liquids for the establishment. explained to the PIC that these are only one use only and to obtain reusable containers for their broths and sauces.

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used

4-501.11 Maintain equipment in good repair.Observed one rice warmer at the cookline with a broken handle. Replace the handle of replace the rice warmer.

#51 · Plumbing installed; proper backflow devices −1

Follow-up verification required

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Observed no air gap between the plumbing pipe from the food prep sink to the floor drain. Verification visit required to ensure compliance in 3 days.

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Mar 9, 2026 A 97 · 4 violations

#16 · Food-contact surfaces: cleaned & sanitized −1.5

Corrected during inspection

4-602.11 (A) (3) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, between uses with raw fruits/vegetables and with TCS Food. P. Observed slicer that was not used today with dried cabbage on the blade. CDI - PIC rewashed and sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

#23 · Proper date marking & disposition −1.5

Corrected during inspection

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed ready to eat foods in the pre top cooler without datemarking. PIC stated that they were prepared the day before and the date was on the plastic wrap cover. Explained to the PIC that date needs to stay with the product. Explained and educated PIC on alternative methods of datemarking at the prep top cooler. CDI - PIC datemarked the TCS foods in the prep top cooler. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

#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 3 Observed rice in containers cooling covered. PIC stated these were prepped a couple hours ago. CDI - PIC uncovered the pans to allow rapid cooling. 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 .

#43 · In-use utensils: properly stored

Corrected during inspection

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Ice scoop handle observed contacting ice in the front ice bin. Ice scoop removed. Observed a scoop made of a cut plastic bottle used for the rice. CDI - removed and explained that they need an approved utensil to properly scoop out the rice.

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Oct 20, 2025 A 97.5 · 5 violations

#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. Cup observed in front hand washing sink basin. Do not use hand washing sinks for any purpose but hand washing. CDI - Cup removed from hand sink. 0 pts.

#15 · Food separated & protected −1.5

Corrected during inspection

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P RTE wonton chips observed on lid of raw chicken box. Do not store food on surfaces that haven’t been cleaned and sanitized. CDI - Chips discarded by PIC. // 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw chicken stored on cart above cooked chicken below it. Do not store raw animal foods above ready-to-eat foods. CDI - PIC corrected for storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#22 · Proper cold holding temperatures

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Lo mein measured 45F in sandwich cooler. Employee stated it was pulled out frequently for orders the last hour. CDI - PIC moved lo mein to walk-in cooler to cool to 41F. 0 pts. 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 .

#43 · In-use utensils: properly stored −0.5

Repeat violation

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Ice scoop handle observed contacting ice. Handles of in use utensils must not contact the food or ice. // 3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue.Rice paddle stored in container of room temperature water. In use utensils may only be stored in water if the water is maintained above 135F. REPEAT

#45 · Single-use & single-service articles: properly stored & used −0.5

Corrected during inspection

4-502.13 Single-use and single-service articles cannot be reused. Old Gatorade bottle used to store water for cooking on chef cart. Do not use beverage bottles. Use a washable bottle. CDI - Bottle discarded

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Jun 27, 2025 A 98.5 · 2 violations

#24 · Time as a Public Health Control; procedures & records −1.5

Corrected during inspection

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed facility holding tcs foods (i.e. chicken wings and egg rolls) cooked this morning in the RIC but not according to the written procedures: Time stamps were for 5 hrs hold and start time was not correct. CDI EHS educated PIC and he corrected time stamps.

#43 · In-use utensils: properly stored

Corrected during inspection

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue.Observed utensils being stored in room temperature water. CDI PIC to utensils to dish room.

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Feb 4, 2025 A 99 · details not yet loaded