Panda Express
"Fast-food chain for Chinese standards, including some health-conscious options."
“ La Historia
SmyrnaPanda Express is a popular Smyrna eatery known for delicious casual dining and warm local hospitality. Locals and visitors appreciate the welcoming atmosphere and consistent quality on every visit.
Comodidades y Características
Salud y Seguridad
Registro Oficial del Condado de Cobb y Douglas (Permit: 1-15740)
2 jul 2026
Routine"OBSERVED EMPLOYEE PICK CONTAINER UP OFF THE FLOOR IN FRONT FOOD SERVICE AREA, WALK TO THE HAND SINK IN DRIVE-THRU AREA, APPLY SOAP AND IMMEDIATELY RINSE HANDS UNDER WATER. ENTIRE HAND-WASHING PROCEDURE LASTED LESS THAN 10 SECONDS. EMPOYEE WENT BACK TO LINE AND PREPARED FOOD AND HANDLED SINGLE USE TO-GO CONTAINERS C/A: Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms: (i) Rinse under clean, running warm water; P (ii) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer; P (iii) Rub together vigorously for at least 10 to 15 seconds while: (I) Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure, P and (II) Creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms, finger tips, and areas between the fingers; P (iv) Thoroughly rinse under clean, running warm water; P and (v) Immediately follow the cleaning procedure with thorough drying using disposable paper towels, a continuous towel system, or a heated-air hand drying device. 3. To avoid re-contaminating their hands or surrogate prosthetic devices, food employees may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a handwashing sink or the handle of a restroom door. COS: EMPLOYEE RE-WASHED HANDS AND ALL FOOD/CONTAINERS WERE DISCARDED | OBSERVED CUT CABBAGE AND LIQUID EGG COLD HOLDING ABOVE 41F IN PREP TOP COOLER 2 IN FRONT FOOD SERVICE AREA. OBSERVED CUT CABBAGE COLD HOLDING ABOVE 41F IN WIC IN MAIN KITCHEN C/A: ALL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW COS: FOOD DISCARDED"
Tendencia Histórica de Puntajes (Línea de Tiempo)
3 inspecciones registradasVer Inspecciones Anteriores (2)
"Observed no employee health policy on the premises. Upon questioning one of the employees about symptoms and illnesses he has to report, he was only able to recite 2. Reporting Responsibilities. Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food; Pf COS Manager has 10 days to provide the signed papers to EHS UPDATE: MANAGER EMAILED ALL THE SIGNED FORMS TO EHS ON 4/14/2025. VILOATION CORRECTED | Observed wiping cloths stored in quat sanitizing buckets in the main kitchen with a concentration of 100ppm C/A Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (i) Maintained dry; and (ii) Used for no other purpose. 2. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and (ii) Laundered daily. 3. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes. 4. Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil. 5. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles. PIC changed the water in the buckets"
"Observed 2 pans of rice holding below 135F in the warmer cabinet in the main kitchen. Observed chow mein holding below 135F in the steam table in the front food service. C/A: TCS foods shall be stored above 135F when hot holding. COS: Rice discarded. Chow mein reheated to 165F in the wok and placed back on steam table."
"Negocios como este son el pilar de nuestra comunidad. Su éxito continuo garantiza una economía local fuerte y un perfil internacional vibrante para el Temporada de los Braves."
Ubicación y Alrededores
Descubre comida auténtica, tiendas y entretenimiento a poca distancia.