Department of FoodieDepartment of Foodie
Food was left exposed to possible contamination during storage, prep, or serving.
Evidence of mice was found on site.
Staff hygiene fell short: soiled clothing, no hair covering, or unkempt nails.
Gaps, cracks, or clutter make it easy for pests to get in and nest.
No working thermometer in the fridge or hot-holding unit.
The required wash-your-hands sign wasn't posted.
My experience at Terrace on the Park was extremely disappointing. From the moment I arrived, the venue failed to meet the expectations that its reputation and pricing seem to promise. The facility felt outdated, poorly maintained, and lacking the attention to detail that guests deserve. The service was one of the biggest problems. Staff members often appeared disorganized, blacked out like a phantom, and unprepared, which created unnecessary frustration throughout the event. Communication was
Evidence of mice was found on site.
Staff hygiene fell short: soiled clothing, no hair covering, or unkempt nails.
Hot food was held below 140°F, cool enough for bacteria to grow.
Gaps, cracks, or clutter make it easy for pests to get in and nest.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
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