ASPENS SIGNATURE STEAKS

Proper cold holding temperatures — Inspector Note: Observed raw butter, cut lettuce, cut cherry tomatoes, shredded cheddar, cured meat, cut romaine lettuce, parmesan dressing that were stored at the prep top unit holding above 41*F (PIC stated the food was prepped earlier that day) Observed cooked brussels sprouts that were cooked on 12/16/25 with a temperature higher than 41*F. Observed cooked button mushrooms, crab cakes, raw salmon, cut pork loin chops, that were stored at the cooling drawer with an internal temperature higher than 41*F. Observed cooked shrimp at the bottom of the RIC with an internal temperature higher than 41*F. C/A Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P COS: Food Discarded

Proper hot holding temperatures — Inspector Note: Observed butter sauce and burre blanc sauce (both milk based) holding below 135*F C/A Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P COS: Food was allowed to re-heat back up and suggested to be placed on TPHC in the future.

Toxic substances properly identified, stored, used — Inspector Note: Observed one spray bottle in the kitchen area on the rolling cart with a yellow substance unlabeled. Observed another bottle at the bar area with a yellowish substance labeled spray bottle, not stating what substance is inside the bottle. C/A Working Containers, Common Name. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. COS: Spray bottle in the kitchen liquid disposed of, the spray bottle at the bar area was labeled hydrogen peroxide