RecordWell Data

The Best Chang Jiang

2935 S FISH HATCHERY RD, Fitchburg, WI 53711 · Dane County

38cited violations
17serious tier
16inspections

Establishment

Type
Restaurant (retail food serving meals) (Primarily Restaurant)
Inspected by
Public Health Madison & Dane County
License / ID
73737-82009
Official record
Public Health Madison & Dane County inspection reports

Other public records for this business

Year by year

YearInspectionsViolationsSerious
2026164
20251105
2024193
20222135
2018400
2016200
2014200
2013100
2012200

Inspections

  1. Jan 14, 2026 Routine Inspection · No Reinspection Required
    • Not serious Good Retail Practice

      CLEAN - NON-FOOD SURFACES

      Non-food contact surfaces of handsink hot and cold water handles 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

      COOLING METHODS

      Soup cooling on counter across from front service counter in containers with tightly sealed lids for an hour at 116 - 124 F.

      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

      HANDSINK - ACCESSIBLE/CONVENIENT

      Handsink in kitchen is not accessible due to storage of container with utensils and soap dispenser in handsink 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 - DRYING

      No single-use toweling or approved hand drying device available at kitchen 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

    • Not serious Good Retail Practice

      STORAGE - IN-USE UTENSILS

      In-use utensil improperly stored. Cup without handle is being stored in the fried rice in the back rice steamer.

      Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135 degrees F.

      Code WFC 3-304.12

    • Serious Priority (CDC risk factor) Corrected on site

      TOXICS - LABELING

      2 chemical spray bottles by 4 compartment sink are unlabeled.

      Correction: Provide labels for toxic items used in the food establishment.

      Code WFC 7-101.11; 7-102.11

  2. Feb 6, 2025 Routine Inspection · No Reinspection Required
    • Not serious Good Retail Practice

      CLEAN - NON-FOOD SURFACES

      Non-food contact surfaces of kitchen handwash sink faucet handles are soiled and unclean, and top interior of microwave has buildup.

      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)

    • Not serious Good Retail Practice Corrected on site

      CLEANABLE - NONFOOD SURFACE

      Edges of wooden shelf in the walk-in cooler that is exposed to splash, spillage, or other food soiling is not easily cleanable.

      Correction: 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

      COOLING METHODS

      Crab rangoons cooling improperly on counter by cookline at ambient air temperatures. Product was 122 F after cooling for around a half 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

      Fried chicken being cold held in the walk-in cooler and tofu being cold held in the prep cooler across from the cookline is not datemarked or has a datemark that exceeds 7 days.

      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 Corrected on site

      FOOD - CONTAMINATION

      In the walk-in cooler, egg rolls and crab rangoons are subject to potential contamination by storage on newspapers and egg roll skin paper.

      Correction: Change methods or procedures to protect foods from contamination.

      Code WFC 3-307.11

    • Serious Priority (CDC risk factor) Corrected on site

      HANDSINK - ACCESSIBLE/CONVENIENT

      Handsink in kitchen is not accessible due to blockage by lid of cooking container.

      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 - DRYING

      No single-use toweling or approved hand drying device available at handsink in kitchen or bathroom, 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

    • Not serious Good Retail Practice Corrected on site

      STORAGE - IN-USE UTENSILS

      In-use utensil improperly stored. Scoop stored in container of water at 61 F by the back rice steamer.

      Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135 degrees F.

      Code WFC 3-304.12

    • Serious Priority (CDC risk factor) Corrected on site

      TOXICS - LABELING

      Bottle of yellow cleaning chemical oncounter by microwave is unlabeled.

      Correction: Provide labels for toxic items used in the food establishment.

      Code WFC 7-101.11; 7-102.11

    • Not serious Good Retail Practice Corrected on site

      WIPING CLOTHS

      Wet wiping cloths improperly stored on counters in establishment.

      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. Feb 12, 2024 Routine Inspection · No Reinspection Required
    • Not serious Good Retail Practice

      CLEAN - NON-FOOD SURFACES

      Non-food contact surfaces of hot water handle of handwash sink in the kitchen, and the door handles of the pork roaster 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

      CROSS CONTAMINATION

      Food is not protected from cross contamination. Raw chicken and raw shrimp stored above ready-to-eat vegetables in the prep cooler across from the stove.

      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

    • Not serious Good Retail Practice

      LABEL - WORKING CONTAINER

      Bottles of cooking oils and spices on the cook line are stored in unlabeled container.

      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

      PHYSICAL FACILITY - CLEAN

      There is grease buildup under several pieces of equipment on the cook line.

      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 - IN-USE UTENSILS

      In-use utensil improperly stored. Scoop is being stored in the brown rice in the rice steamer without a handle.

      Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135 degrees F.

      Code WFC 3-304.12

    • Not serious Good Retail Practice

      STORAGE - SINGLE-SERVICE

      Boxes of single service utensils are being improperly stored on the floor behind the front counter.

      Correction: Store single-use and single-service articles in a clean, dry location a minimum of 6-inches off the floor.

      Code WFC 4-903.11

    • Serious Priority (CDC risk factor) Corrected on site

      TEMPERATURE - COLD HOLDING

      Precooked fried chicken is being stored on the counter next to the deep fryer at ambient air temperatures of 60 - 66 F.

      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 - LABELING

      Bottle with yellow cleaning product is unlabeled.

      Correction: Provide labels for toxic items used in the food establishment.

      Code WFC 7-101.11; 7-102.11

    • Not serious Good Retail Practice Corrected on site

      WIPING CLOTHS

      Wet wiping cloths improperly stored on the counter by the 3 compartment sink.

      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

  4. Jun 30, 2022 Re-Inspection · No Reinspection Required
    • Not serious Good Retail Practice

      MATERIAL - FOOD CONTACT SURFACE - Not Corrected

      Food in freezer is stored in non-food grade plastic "thank you" bags.

      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

  5. Jun 23, 2022 Routine Inspection · Reinspection Required
    • Serious Priority (CDC risk factor) Corrected on site

      CLEAN - FREQUENCY/CONTAMINATION

      Cooking utensils out at room temperature on stove 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

    • Serious Priority (CDC risk factor)

      CROSS CONTAMINATION

      Food is not protected from cross contamination. In walk-in cooler eggs and raw meats are stored above ready to eat foods.

      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) Repeat

      DATE MARK - SYSTEM

      A date marking system is not in place for ready-to-eat TCS foods.

      Correction: Implement procedures so that all ready-to-eat TCS foods are date marked with a date not to exceed 7 days.

      Code WFC 3-501.17

    • Not serious Good Retail Practice Repeat

      FOOD - UNCOVERED

      Sauces and food throughout the establishment (walk-in cooler, prep coolers, dry rice) were observed 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

      FOOD - THAWING

      Raw ground beef improperly thawing at room temperature. Outside of beef was in the 50F's (air temp) with visible ice crystals.

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

      Code WFC 3-501.13

    • Serious Priority (CDC risk factor) Corrected on site

      HANDWASHING - SOAP

      Soap not available at food employee handwash sink at end of cookline. Soap not provided in employee bathroom.

      Correction: Provide hand soap at handsink to facilitate proper handwashing.

      Code WFC 6-301.11

    • Serious Priority (CDC risk factor) Corrected on site

      HANDWASHING - DRYING

      No single-use toweling or approved hand drying device available at handsink at end of cookline 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

    • Not serious Good Retail Practice

      MATERIAL - FOOD CONTACT SURFACE

      Food in freezer is stored in non-food grade plastic "thank you" bags.

      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

      PHYSICAL FACILITY - CLEAN

      1. Bathroom area is unclean. 2. Hand washing sink at end of cookline in sticky and greasy. 3. Floors under equipment are soiled with dirt and food debris.

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

      Code WFC 6-501.12

    • Not serious Good Retail Practice

      STORAGE - FOOD ON FLOOR

      In walk-in cooler, several containers of food stored on the floor. In dish area, canned foods in cardboard are stored directly on floor. In walk in freezer, food items are stored on floor.

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

      Code WFC 3-305.11

    • Not serious Good Retail Practice

      STORAGE - SINGLE-SERVICE

      Single-Use utensils improperly stored on floor in counter area.

      Correction: Store single-use and single-service articles in a clean, dry location a minimum of 6-inches off the floor.

      Code WFC 4-903.11

    • Not serious Good Retail Practice Corrected on site

      WIPING CLOTHS

      Wet wiping cloths improperly stored on counter.

      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

  6. Oct 5, 2018 Re-Inspection · No Reinspection Required

    No violations cited.

  7. Sep 25, 2018 Routine Inspection · Reinspection Required

    No violations cited.

  8. Mar 9, 2018 Re-Inspection · No Reinspection Required

    No violations cited.

  9. Mar 1, 2018 Routine Inspection · Reinspection Required

    No violations cited.

  10. Nov 28, 2016 Routine Inspection · No Reinspection Required

    No violations cited.

  11. Jan 5, 2016 Routine Inspection · No Reinspection Required

    No violations cited.

  12. Dec 8, 2014 Re-Inspection · No Reinspection Required

    No violations cited.

  13. Nov 19, 2014 Routine Inspection · Reinspection Required

    No violations cited.

  14. Jul 22, 2013 Routine Inspection · No Reinspection Required

    No violations cited.

  15. Aug 20, 2012 Re-Inspection · No Reinspection Required

    No violations cited.

  16. Aug 13, 2012 Routine Inspection · Reinspection Required

    No violations cited.

Source: Public Health Madison & Dane County. History last read Oct 1, 2026. Violation text is the inspector's wording. “Serious” is the source's own top tier. About this data.