GUMLOG BBQ

Observed multiple bottles of soda and open cups without a lid and straw. PIC advised to educate employees to only have cups with a lid and straw in food prep areas. PIC removed bottles and discarded cups.

Observed coleslaw @ 47F at salad prep station, fish filets @ 52F & 48F at the fryer, tomatoes @ 46F @ grill. Advised PIC to place items on ice and to discard after 4 hours to COS. Recommended using smaller batches to avoid temp abuse and to consider using TPHC if planning on leaving out TCS foods.