Nikki's

Yes (corrected during inspection) - note that the operator was conducting daily food safety temperature checks but not keeping regular daily logs. , , The operator was advised to ensure records/logs (i.e. paper copies) of the daily food safety temperature measurements of all cold-holding and hot-holding in the food premises are kept on-site, and for a minimum of 90 days (with at least one temperature check of food equipment each work day). The AHS 'food safety daily temperature log' copy was provided to the operator via email, for use or edit, as necessary.