PA'QUE TIBY 107
3655 NW 107 AVE STE 102
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 3/18/2025
High Priority
1
Intermediate
3
Basic
8
Total
12
Inspection Details:
- 14-05-4:Basic - Cardboard used to line food-contact shelves. Observed soiled cardboard used as plates liner at kitchen entrance.
- 32-12-6:Basic - Covered waste receptacle not provided in women's bathroom.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Observed license posted from October 1, 2024.
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employees wearing bracelets and watch during food preparation at front counter and kitchen.
- 13-02-4:Basic - Employee with ineffective hair restraint while engaging in food preparation. Observed employee doing food preparation at front counter with ineffective hair restraint.
- 14-11-5:Basic - Equipment in poor repair. Observed reach-in cooler gaskets in disrepair at preparation area.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled at reach-in unit near three compartment sink. **Repeat Violation**
- 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. Observed utensils not stored facing up at three compartment sink. **Repeat Violation**
- 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw beef over cooked chicken at reach-in freezer next to exit door. Employee correctly arranged products. **Corrected On-Site**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed hand washing sink at front counter with scouring pad and sponge inside. **Repeat Violation**
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips available.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked lasagna with no date marking at reach-in cooler near exit door. As per kitchen staff, made two days ago. Coached staff on correct procedure.
Food safety inspection conducted on 3/18/2025 revealed 12 total violations (1 high priority, 3 intermediate, 8 basic).
Inspection on 12/6/2024
High Priority
1
Intermediate
4
Basic
9
Total
14
Inspection Details:
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed employee with no hair restraint doing food preparation at kitchen area.
- 10-08-5:Basic - Ice scoop handle in contact with ice. Observed at front counter.
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Provided person in charge with choking poster via email.
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed at reach-in unit next to three compartment sink.
- 51-18-6:Basic - No copy of latest inspection report available.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled at reach-in unit near three compartment sink.
- 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. Observed utensils not stored facing up at three compartment sink.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Observed at reach-in cooler near three compartment sink.
- 25-27-4:Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at front counter.
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee deposit soiled dishes at kitchen area and then handle clean utensils at front counter.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed at hand washing sink at kitchen area.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed debris at bottom of hand washing sink at kitchen area.
- 31B-03-4:Intermediate - No soap provided at handwash sink. Observed at hand washing sink at kitchen area.
- 53A-14-4:Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed operator not knowing how to calibrate a probe thermometer using the cold method. Coached operator on correct procedure.
Food safety inspection conducted on 12/6/2024 revealed 14 total violations (1 high priority, 4 intermediate, 9 basic).