TAIWAN PORK CHOP HOUSE

2026-07-31: Cycle Inspection / Initial Inspection

Score: 26. Violations were cited in the following area(s).

• Critical: 02A — Time/Temperature Control for Safety (TCS) food not cooked to required minimum internal temperature. • Poultry, poultry parts, ground and comminuted poultry, all stuffing containing poultry, meats, fish or ratites to or above 165 °F for 15 seconds with no interruption of the cooking process • Ground meat, and food containing ground and comminuted meat, to or above 158 °F for 15 seconds with no interruption of the cooking process, except per individual customer request • Pork, any food containing pork to or above 150 °F for 15 seconds • Mechanically tenderized or injected meats to or above 155 °F. • Whole meat roasts and beef steak to or above required temperature and time except per individual customer request • Raw animal foods cooked in microwave to or above165 °F, covered, rotated or stirred • All other foods to or above 140 °F for 15 seconds; shell eggs to or above 145 °F for 15 seconds except per individual customer request.
• Critical: 02B — Hot TCS food item not held at or above 140 °F.
• Not Critical: 09A — Swollen, leaking, rusted or otherwise damaged canned food to be returned to distributor not segregated from intact product and clearly labeled DO NOT USE
• Not Critical: 09C — Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.
• Not Critical: 10G — Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.