Chang Jiang Sun Prairie

Year by year

Inspections

1. Mar 9, 2026 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     COOLING METHODS

     A small portion of broccoli was cooked at left at room temperature for lunchtime orders. Broccoli was 66F and was cooked within the past hour.

     Correction: Adjust methods to assure that food is rapidly cooled from 135 degrees F to 41 degrees F or less within six hours, provided the food cools from 135 degrees F to 70 degrees F within two hours. TCS foods prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less. Use one or more of the following methods based on the type of food being cooled: (1) Placing t

     Code WFC 3-501.15

   • Serious Priority (CDC risk factor) Corrected on site

     DATE MARK - EXCEEDED OR MISSING

     Egg rolls in the walk-in cooler were dated with discard dates of 3/5.

     Correction: 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

     Various foods in the kitchen prep cooler and 2 door cooler by the fryer 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)

   • Serious Priority (CDC risk factor)

     NON-CONTINUOUS COOKING

     Raw animal food cooked using a non-continuous cooking process has not received prior approval or process is not meeting. Operator is partially cooking chicken skewers which are cooled, frozen, and fried to order.

     Correction: Raw animal foods cooked using a non-continuous cooking process shall be prepared and stored according to written procedures that have obtained prior approval from the regulatory authority.

     Code WFC 3-401.14

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - CLEAN

     There appears to be sauce splashed on walls in the back kitchen area, by the chest freezer.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code WFC 6-501.12

2. Nov 25, 2024 Re-Inspection · No Reinspection Required

   No violations cited.

3. Nov 25, 2024 Re-Inspection · No Reinspection Required

   No violations cited.

4. Jul 12, 2024 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice Corrected on site

     FOOD - UNCOVERED

     Some foods stored in the prep cooler and 2 door cooler are not covered. Sweet and sour sauce in hot holding unit was 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 Corrected on site

     HANDSINK - SIGNAGE

     No handwashing signage is provided at employee handwash sink in the employee restroom.

     Correction: Provide a sign or poster at each employee handwash sink that reminds food employees to wash their hands.

     Code WFC 6-301.14

   • Not serious Good Retail Practice

     PEST - EVIDENCE

     Evidence of pests observed. Some drain flies and fruit flies were observed in the kitchen.

     Correction: Provide proper pest control by trapping or otherwise controlling pest problems on a continual basis. Clean up all pest activity evidence and increase control activities.

     Code WFC 6-501.111

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - CLEAN

     The floor, walls, side of chest freezer and shelf next to the sweet and sour sauce container in the back room are soiled with splashes of sauce.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code WFC 6-501.12

   • Not serious Good Retail Practice Corrected on site

     STORAGE - FOOD ON FLOOR

     There are containers of food items stored on the floor in the walk-in cooler. The container of sweet and sour sauce is stored on the floor in the back room.

     Correction: Store all food items at least 6 inches above the floor.

     Code WFC 3-305.11

5. Oct 24, 2022 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     COOLING METHODS

     Chicken 57 F cooling improperly in a deep metal pan wrapped at the bottom prep cooler for about 2 hours. Sweet sour chicken 67 F in a plastic pan on counter for about 1 hour par the PIC.

     Correction: Adjust methods to assure that food is rapidly cooled from 135 degrees F to 41 degrees F or less within six hours, provided the food cools from 135 degrees F to 70 degrees F within two hours. TCS foods prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less. Use one or more of the following methods based on the type of food being cooled: (1) Placing t

     Code WFC 3-501.15

   • Serious Priority (CDC risk factor) Corrected on site

     DATE MARK - EXCEEDED OR MISSING

     Egg rolls being cold held in the walk-in cooler is not date marked.

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

     Code WFC 3-501.18

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - CLEAN

     The hand sink basin and the walls around the hand sink are dirty and in need of cleaning. .

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code WFC 6-501.12

   • Not serious Good Retail Practice

     THERMOMETER - MISSING INDICATING

     Thermometer in the prep cooler by the dish washing area is missing or not properly located.

     Correction: Provide or reposition thermometer so that it is located in the warmest part of the refrigeration unit and is easily visible.

     Code WFC 4-204.112

6. Oct 11, 2021 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice Corrected on site

     FOOD - UNCOVERED

     Chicken, Shrimps in the bottom prep cooler and sweet sour chicken in the walk-in cooler 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

     HANDSINK - NON-HAND FAUCETS

     The hand sink located in the female employee restroom of this facility is not equipped with a non-hand operated faucet.

     Correction: Provide a functional non-hand operated faucet at all hand sinks in the facility.

     Code WFC 5-202.12(C)

   • Not serious Good Retail Practice

     PEST - OUTSIDE OPENINGS

     There is a gap at the threshold of the back door with a potential to allow entry of rodents and insects.

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

     Code WFC 6-202.15

7. Feb 24, 2020 Routine Inspection · No Reinspection Required

   No violations cited.

8. May 21, 2019 Routine Inspection · No Reinspection Required

   No violations cited.

9. Jan 10, 2018 Routine Inspection · No Reinspection Required

   No violations cited.

10. Feb 27, 2017 Routine Inspection · No Reinspection Required

    No violations cited.

11. Nov 9, 2015 Routine Inspection · No Reinspection Required

    No violations cited.

12. Nov 19, 2014 Re-Inspection · No Reinspection Required

    No violations cited.

13. Nov 11, 2014 Routine Inspection · Reinspection Required

    No violations cited.

14. Jun 6, 2014 Re-Inspection · No Reinspection Required

    No violations cited.

15. May 30, 2014 Routine Inspection · Reinspection Required

    No violations cited.

16. Oct 26, 2012 Re-Inspection · No Reinspection Required

    No violations cited.

17. Oct 24, 2012 Routine Inspection · Reinspection Required

    No violations cited.