ASPENS SIGNATURE STEAKS

4 findings recorded on Nov 2, 2026. 4 marked corrected on site.

1. Violation recordedItem 6-1A ↗

   Cold holding

   Observed TCS foods cold holding above 41 F in the main kitchen (see asterisked items*). C/A: TCS foods that are cold holding shall be maintained at 41 F or below.

   Inspector’s full note

   Inspection item: Proper cold holding temperatures

   Code 511-6-1.04(6)(f)

   Observed TCS foods cold holding above 41 F in the main kitchen (see asterisked items*). C/A: TCS foods that are cold holding shall be maintained at 41 F or below. COS: Items discared Corrected On-Site. New Violation.

   Official report · Item 6-1A ↗

   Marked corrected on site

2. Violation recordedItem 6-1B ↗

   Hot holding temperatures

   Observed meat loaf hot holding in the warmer cabinet in main kitchen below 135 F. C/A: TCS foods that are hot holding shall be maintained at 135 F or above.

   Inspector’s full note

   Inspection item: Proper hot holding temperatures

   Code 511-6-1.04(6)(f)

   Observed meat loaf hot holding in the warmer cabinet in main kitchen below 135 F. C/A: TCS foods that are hot holding shall be maintained at 135 F or above. COS: meat loaf reheated to 179 F Corrected On-Site. New Violation.

   Official report · Item 6-1B ↗

   Marked corrected on site

3. Violation recordedItem 6-2 ↗

   Date marking and disposition

   Observed roasted peppers and cheddar cheese block stored in prep top 4 in main kitchen with no date marking. Observed Tiramisu in the RIC in main kitchen with no date marking.

   Inspector’s full note

   Inspection item: Proper date marking and disposition

   Code 511-6-1.04(6)(g)

   Observed roasted peppers and cheddar cheese block stored in prep top 4 in main kitchen with no date marking. Observed Tiramisu in the RIC in main kitchen with no date marking. C/A: refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1 COS: Items were labeled with their prep date (prepped within 7 days) Corrected On-Site. New Violation.

   Official report · Item 6-2 ↗

   Marked corrected on site

Correction status comes from the dated report. Later changes may not be recorded here.