Gary Lee's

Observed during the course of this inspection that the facility walk in cooler fan blade guards displayed buildup on them. CA: Glynn Eh instructs management to ensure that all nonfood contact surfaces are cleaned often enough to ensure that they do not display buildup or soil/dirt accumulations.

Observed during the course of this inspection that the facility walk in cooler walls and floors displayed buildup and old food residues on them. CA: Glynn Eh instructs management to ensure that a deep clean takes place and that the walls and floors are cleaned often enough to keep them clean.

Observed during the course of this inspection that the facility had a large container of Brunswick stew inside of the walk in cooler labelled to have been prepped on 11/12/2025 at a temp of 53 deg f on 11/13/2025. COS: Stew was discarded. CA: Glynn Eh instructs management to ensure that all cooked to temp foods are properly cooled down during their 6 hour cooldown window. 2 hrs to get from 135 deg f to 70 or below and the remain time/ 4hrs to get from 70 deg f or less to 41 or below.

Observed during the course of this inspection that the facility was storing a "keep refrigerated" cheddar cheese at room temp (78degf) during the course of this inspection. COS: Cheese was discarded. CA: Glynn EH instructs management to ensure that keep refrigerated cheese are kept 41 deg f or below.

Observed during the course of this inspection that the facility outside dumpster lids were broken with one missing completely. CA: Glynn EH instructs management to contact their service provider and have the dumpster repaired or replaced.

Observed glass cleaner and sanitizer solution being stored above single service items and prep equipment in multiple food service areas. COS: Chemicals were removed when identified. CA: Glynn EH instructs management to train staff to properly store all chemicals and potentially toxic substances in areas where they don't pose a contamination risk to food, single service items, or prep equipment.

Observed during the course of this inspection that employee drink cups were being improperly stored but not used in multiple areas of the main kitchen. COS: Items were relocated when identified. CA: Glynn EH instructs management to train staff to only store drink cups and personal items in approved areas where they don't create a contamination risk.

Observed during the course of this inspection that the facility was storing a "keep refrigerated" cheddar cheese at room temp (75degf) during the course of this inspection. COS: Cheese was discarded. CA: Management stated that they will keep the cheese inside of the walk in cooler and other refrigeration units stored at 41 deg f or below moving forward.

Observed during the course of this inspection that the facility was holding recently cooked beans with meat and brunswick stew containing meat in a hot hold unit that was set to 110 def f ambient.

Temps on tcs foods had fallen to 117 - 115 deg f.

COS: Management immediately removed foods and reheated them to a temp of 165 deg f and the unit thermostat was turned up to a verified temp of 149 deg f.

CA: Management stated that they will determine the appropriate thermostat setting to keep all hot held tcs foods at 135 deg f or above.

Observed during the course of this inspection that the facility had cleaned and sanitized cleaning utensils stored inside of pans that had old food buildup inside of them. COS: Utensils and storage pans were removed and cleaned and sanitized. CA: Management stated that storage containers for utensils awaiting use will be cleaned and sanitized frequently enough to prevent buildup and provide a sanitary surface during storage.

Single service trays were found being stored open and unprotected from vertical contamination in the dry storage area at the time of this inspection. COS Closed bag CA Owner stated that he would move them to the prep area and reeducate staff on the need for proper storage.

A gap to the outside was observed at a former vent hole in the cooking area at the time of this inspection. CA Owner stated that repair were scheduled.

Bare wood was noted in the walk in cooler at the time of this inspection. CA Owner stated that repairs were scheduled.