Chang Jiang

Year by year

Inspections

1. May 26, 2026 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     CLEANABLE - NONFOOD SURFACE

     Prep cooler cover that is exposed to splash, spillage, or other food soiling is not easily cleanable. Plastic covering not removed after purchase.

     Correction: Remove plastic covering on prep cooler cover to provide non-food contact surfaces that are constructed of corrosion resistant, nonabsorbent, and smooth materials.

     Code WFC 4-101.19

   • Serious Priority (CDC risk factor) Corrected on site

     CROSS CONTAMINATION

     Food is not protected from cross contamination. Sealed plastic container of chicken base seasoning used as a shelf for boxes of raw chicken that were just received today.

     Correction: During storage, preparation, holding, and display, keep raw animal foods separate from each other and from ready-to-eat foods so that cross contamination is prevented. Unwashed fruits and vegetables have to be separated from raw animal ready-to-eat foods and washed produce. If there is question of possible contamination, discard ready-to-eat foods.

     Code WFC 3-302.11

   • Serious Priority (CDC risk factor) Corrected on site

     DATE MARK - EXCEEDED OR MISSING

     Cooked pork, cooked shrimp, and cooked chicken in top section of prep cooler are not datemarked. Owner indicated that they may keep these for up to two days.

     Correction: If ready-to-eat food is held >24 hours, provide a date mark sticker. Discard foods that are not datemarked, improperly datemarked, or held past the allotted 7 days.

     Code WFC 3-501.18

   • Not serious Good Retail Practice Corrected on site

     FOOD - UNCOVERED

     Cut cabbage and broccoli in walk-in cooler were observed to be unwrapped or uncovered. Plastic bin of broccoli stored on top of cut cabbage.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. If cross-contamination is evident, discard suspected foods

     Code WFC 3-302.11(4)

   • Not serious Good Retail Practice

     LABEL - WORKING CONTAINER

     Cooking ingredients at wok are stored in unlabeled containers.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code WFC 3-302.12

   • Not serious Good Retail Practice Corrected on site

     LABEL - WORKING CONTAINER

     Cooking ingredients and baking soda are stored in unlabeled containers.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code WFC 3-302.12

   • Not serious Good Retail Practice

     MATERIAL - FOOD CONTACT SURFACE

     Woodman's grocery bags used as food contact surface to store raw meat in freezer.

     Correction: Provide a food grade contact surface that designed to prevent the migration of deleterious substances, will not impart colors, odors or tastes to food, and is smooth, durable, nonabsorbent, corrosion-resistant, and easily cleanable. Alternately, provide a food grade bag, insert, or liner that will protect the food from the unapproved material.

     Code WFC 4-101.11

   • Not serious Good Retail Practice

     PEST - OUTSIDE OPENINGS

     Screen door at kitchen area is in disrepair. Screen damaged, hold in weatherstripping observed.

     Correction: Repair this hole or gap so that entrance by insects or rodents into the food establishment is prevented.

     Code WFC 6-202.15

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING

     General Tso's sauce at 46F in metal container at cooking station.

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor) Corrected on site

     TOXICS - PESTICIDE USE

     Ortho Home Defense spray (pesticide) used in food establishment is not being used in accordance with federal regulations.

     Correction: Use and apply pesticides in accordance with federal regulations. This pesticide is for residential use only, not for use in a licensed food establishment. Contact professional pest control service, if needed.

     Code WFC 7-206.11

   • Not serious Good Retail Practice Corrected on site

     WIPING CLOTHS

     Wet wiping cloths improperly stored. No sanitizer solution set-up at time of inspection - wet wiping cloth observed on kitchen prep table.

     Correction: Store wiping cloths in a container of sanitizer solution when not in use. Wet cloths used with raw animal foods shall be kept in a separate sanitizing solution.

     Code WFC 3-304.14

2. Apr 10, 2025 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     CLEANABLE - NONFOOD SURFACE

     Prep cooler cover that is exposed to splash, spillage, or other food soiling is not easily cleanable. Plastic covering not removed after purchase.

     Correction: Remove plastic covering on prep cooler cover to provide non-food contact surfaces that are constructed of corrosion resistant, nonabsorbent, and smooth materials.

     Code WFC 4-101.19

   • Serious Priority (CDC risk factor) Corrected on site

     CROSS CONTAMINATION

     Food is not protected from cross contamination. Sealed plastic container of chicken base seasoning used as a shelf for boxes of raw chicken that were just received today.

     Correction: During storage, preparation, holding, and display, keep raw animal foods separate from each other and from ready-to-eat foods so that cross contamination is prevented. Unwashed fruits and vegetables have to be separated from raw animal ready-to-eat foods and washed produce. If there is question of possible contamination, discard ready-to-eat foods.

     Code WFC 3-302.11

   • Serious Priority (CDC risk factor) Corrected on site

     DATE MARK - EXCEEDED OR MISSING

     Cooked pork, cooked shrimp, and cooked chicken in top section of prep cooler are not datemarked. Owner indicated that they may keep these for up to two days.

     Correction: If ready-to-eat food is held >24 hours, provide a date mark sticker. Discard foods that are not datemarked, improperly datemarked, or held past the allotted 7 days.

     Code WFC 3-501.18

   • Not serious Good Retail Practice Corrected on site

     LABEL - WORKING CONTAINER

     Cooking ingredients and baking soda are stored in unlabeled containers.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code WFC 3-302.12

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING

     General Tso's sauce at 46F in metal container at cooking station.

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

   • Not serious Good Retail Practice Corrected on site

     WIPING CLOTHS

     Wet wiping cloths improperly stored. No sanitizer solution set-up at time of inspection - wet wiping cloth observed on kitchen prep table.

     Correction: Store wiping cloths in a container of sanitizer solution when not in use. Wet cloths used with raw animal foods shall be kept in a separate sanitizing solution.

     Code WFC 3-304.14

3. Sep 7, 2023 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice Corrected on site

     FOOD - THAWING

     In top section of prep cooler, shrimp at 75F after thawing.

     Correction: Adjust procedures or methods to properly thaw foods under refrigeration, submerged in cold running water, or in a microwave as part of a continuous cooking process.

     Code WFC 3-501.13

   • Not serious Good Retail Practice

     LABEL - WORKING CONTAINER

     Cooking ingredients and bulk dry ingredients are stored in unlabeled containers.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code WFC 3-302.12

   • Not serious Good Retail Practice

     PEST - OUTSIDE OPENINGS

     Front door propped open. Back screen door observed to be in disrepair, hole observed.

     Correction: Do not prop open the doors. Repair this hole or gap so that entrance by insects or rodents into the food establishment is prevented.

     Code WFC 6-202.15

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING

     Plastic tub of noodles at 59F on countertop from lunch service.

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

4. Nov 4, 2021 Re-Inspection · No Reinspection Required

   No violations cited.

5. Oct 27, 2021 Routine Inspection · Reinspection Required
   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES

     Undersides of cooler door handles and walk-in cooler shelving racks are soiled and unclean.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code WFC 4-601.11(C)

   • Serious Priority (CDC risk factor) Corrected on site

     CLEAN - FREQUENCY/CONTAMINATION

     Spoons and tongs used with TCS food not cleaned at least every 4 hours; operator states they are cleaned at end of day.

     Correction: Wash, rinse, then sanitize food contact surfaces used with TCS food at least every 4 hours and any time contamination has occurred.

     Code WFC 4-602.11

   • Not serious Good Retail Practice

     CLEANABLE - NONFOOD SURFACE

     Egg flats used as trivets for cooking utensils/pots are not easily cleanable. Cardboard boxes being reused are soiled, absorbent, and not easily cleanable. Wooden table used with rice warmer is unsealed wood. Plastic coverings on cooking equipment renders equipment no longer easily cleanable.

     Correction: Provide non-food contact surfaces that are constructed of corrosion resistant, nonabsorbent, and smooth materials. Discontinue re-using egg flats and cardboard. Remove or seal wood. Remove plastic coverings from stainless steel equipment.

     Code WFC 4-101.19

   • Serious Priority (CDC risk factor) Corrected on site

     CROSS CONTAMINATION

     Bowl of raw chicken stored on top of buckets of sauces in walk-in cooler.

     Correction: During storage, preparation, holding, and display, keep raw animal foods separate from each other and from ready-to-eat foods so that cross contamination is prevented. Unwashed fruits and vegetables have to be separated from raw animal ready-to-eat foods and washed produce. If there is question of possible contamination, discard ready-to-eat foods.

     Code WFC 3-302.11

   • Serious Priority (CDC risk factor) Corrected on site

     DATE MARK - EXCEEDED OR MISSING

     House made sauces being cold held are not datemarked.

     Correction: Discard foods that are not datemarked, improperly datemarked, or held past the alloted 7 days.

     Code WFC 3-501.18

   • Serious Priority (CDC risk factor)

     EMPLOYEE HEALTH REPORTING

     Employees have not been informed they must report symptoms, lesions containing pus, diagnosis of foodborne illness, and situations of exposure to foodborne illness to the person in charge.

     Correction: Person in charge shall inform or retrain food employees on required reporting of symptoms, lesions containing pus, diagnosis of foodborne illness and situations of exposure to foodborne illness.

     Code WFC 2-201.11

   • Not serious Good Retail Practice

     FOOD - UNCOVERED

     Multiple foods in all refrigeration units were observed to be unwrapped or uncovered.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. If cross-contamination is evident, discard suspected foods

     Code WFC 3-302.11(4)

   • Not serious Good Retail Practice

     FOOD - CONTAMINATION

     "Thank you" style bags used in direct contact with food are not food-grade. Black dish pan style bins are not food grade and are degraded in spots so they are no longer easily cleanable.

     Correction: Change methods or procedures to protect foods from contamination. Use only food-grade bags and containers in direct contact with food.

     Code WFC 3-307.11

   • Serious Priority (CDC risk factor) Corrected on site

     HANDSINK - ACCESSIBLE/CONVENIENT

     Handsink is not accessible soaps being stored in basin.

     Correction: Provide an accessible handsink to facilitate handwashing by food employees.

     Code WFC 5-203.11; 5-204.11; 5-205.11

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - WHEN

     Employee observed not washing hands after handing raw chicken, in between changing tasks, or after using phone.

     Correction: Before putting on gloves or before working with food, clean equipment, utensils, and unwrapped single use or single service articles, food employees shall properly wash their hands.

     Code WFC 2-301.14

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - DRYING

     No single-use toweling or approved hand drying device available at handsink for hand drying.

     Correction: Provide single-use toweling or an approved hand drying device at handsink to facilitate proper handwashing.

     Code WFC 6-301.12

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - CHEMICAL

     The sanitizer concentration for quaternary ammonia in the spray bottle used with food contact surfaces is >> 500 ppm.

     Correction: Use test strips to measure proper sanitizer concentration and adjust the concentration accordingly. Provide training to employees on proper use and concentration of sanitizer.

     Code WFC 4-501.114

6. Oct 9, 2019 Routine Inspection · No Reinspection Required

   No violations cited.

7. Feb 21, 2018 Routine Inspection · No Reinspection Required

   No violations cited.

8. Apr 13, 2017 Routine Inspection · No Reinspection Required

   No violations cited.

9. Apr 5, 2016 Routine Inspection · No Reinspection Required

   No violations cited.

10. Feb 11, 2015 Routine Inspection · No Reinspection Required

    No violations cited.

11. Jan 31, 2014 Routine Inspection · No Reinspection Required

    No violations cited.

12. Feb 1, 2013 Pre-inspection · No Reinspection Required

    No violations cited.