THE LAZY MAID
419 HOWELL AVE
Overall Food Safety Rating
★★½☆☆ (2.9/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 5/5/2025
High Priority
1
Intermediate
1
Basic
0
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/25. Admin Complaint
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
Food safety inspection conducted on 5/5/2025 revealed 2 total violations (1 high priority, 1 intermediate, 0 basic).
Inspection on 12/12/2024
High Priority
0
Intermediate
0
Basic
2
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 33-23-4:Basic - Dumpster not on proper pad/nonabsorbent surface.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cloth on reach in cooler in cook line area
Food safety inspection conducted on 12/12/2024 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 4/4/2024
High Priority
1
Intermediate
1
Basic
0
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 50ppm reading, operator corrected to 200ppm Corrected On-Site
- 03F-10-5:Intermediate - Written procedures incomplete for use of time as a public health control to hold time/temperature control for safety food. Operator missing pages from packet, provided operator with new packet, operator filled out packet during inspection Corrected On-Site Repeat Violation
Food safety inspection conducted on 4/4/2024 revealed 2 total violations (1 high priority, 1 intermediate, 0 basic).
Inspection on 11/20/2023
High Priority
3
Intermediate
1
Basic
1
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 22-48-5:High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Chlorine sanitizer not for food contact surfaces. Operator went to store and purchased correct bleach. Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -crepe batter containing raw eggs stored on counter at 54F. Provided operator with TPHC paperwork and discussed TPHC procedure with operator. Operator states batter was pulled from cooler at 9:00am. Temperature taken at 9:20am. Operator time marked batter. **Corrective Action Taken**
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Operator chose to keep crepe batter containing raw egg on time, time marked during inspection. Corrected On-Site
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided operator with TPHC paperwork. Operator filled out paperwork during inspection. Corrected On-Site
Food safety inspection conducted on 11/20/2023 revealed 5 total violations (3 high priority, 1 intermediate, 1 basic).