Yee's Oriental Inn

Year by year

Inspections

1. Mar 24, 2026 Routine · 3 priority, 6 priority foundation, 3 core
   • Serious Priority Corrected on site

     WHEN TO WASH

     Employee observed not washing hands after leaving kitchen to throw out garbage. Employee returned to kitchen and proceeded to prepare food on grill line. Informed Person In Charge. PIC then had employee discard gloves, wash their hands and don a new pair.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

     Code 2-301.14

   • Serious Priority Corrected on site

     COOLING - 6-HOUR COOLING PARAMETER

     Observed cooked eggs in deep container in 2 door prep cooler at 81F has not properly cooled. Discussed with PIC when eggs were made. PIC spoke with employee and employee stated they were made and place into 2 door prep cooler at 11:30am. Took temperature at 2:20pm. PIC took temperature and got 79F. PIC then discarded container of cooked eggs.

     Correction: If safe, reheat food to 165°F and restart the cooling process or discard the food item. Food shall be cooled from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours for a total 6 hour cooling period.

     Code 3-501.14 (A)

   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Observed container of garlic oil mix is sitting on countertop is cold held at 74°F. Discussed with PIC and PIC it had been out since 11:30am. Provided education and PIC then discarded garlic oil mixture.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Not serious Priority Foundation Corrected on site

     PROPER COOLING METHODS - CRITERIA

     Improper cooling methods are observed for several cooked cooling food items such as containers of crab rangoons, and comtainers of cooked shrimp in walk in cooler. Observed food is placed in large covered containers. Instructed PIC to place cooling food into shallow pans and under cover when cooling. PIC then under all cooling food items.

     Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15.

     Code 3-501.15 (A)

   • Not serious Priority Foundation Corrected on site

     RTE/TCS FOOD - PROPER DATE MARKING

     Observed bags of cooked wontons and bags of cooked butterfly shrimp in chest freezer are improperly date marked. Observed no date marks on these bags. PIC stated the wontons were made and frozen on 3/19/26 and shrimp was made and frozen on 3/22/26. PIC then date marked the bags.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Priority Foundation

     TIME AS A PUBLIC HEALTH CONTROL - PLAN AVAILABLE AND PROPER METHODS

     Observed no time as a public health control plan is available for review. Establishment is using time as a public health control for rice on wok station, egg rolls and crab rangoons on fryer station. Instructed PIC to create a written policy and email it over. PIC stated they will create a written policy.

     Correction: Food item out of temperature control or improperly prepared that is considered unsafe shall be discarded. Time as a public health control shall not be used until a plan is provided and readily available for review by the regulatory authority.

     Code 3-501.19 (A)

   • Not serious Priority Foundation Corrected on site

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Observed handwashing sink is not in working order and is unavailable for proper handwashing located next to dishwasher. Sprayer on sink works but cannot turn on faucet to wash hands. Instructed PIC to convert one compartment of the not in use 3 compartment sink as a washing sink. PIC stated they will have employees wash their hands at the not in use 3 compartment sink.

     Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing.

     Code 5-205.11 (A) and (C)

   • Not serious Priority Foundation Corrected on site

     USING A HANDWASHING SINK - HANDWASHING ONLY

     Handwashing sink observed to be blocked by a garbage can and dishes in the sink during inspection and is unavailable for proper handwashing. Informed PIC and PIc removed the dishes and garbage can. Handwashing sink is now operational.

     Correction: Keep handwashing sink free of obstructions at all times to allow for frequent handwashing.

     Code 5-205.11 (B)

   • Not serious Priority Foundation Corrected on site

     HANDWASHING CLEANSER AVAILABILITY

     Observed soap not available at food employee handwashing sink located on cookline. Informed PIC and PIC had employee refill the soap dispensor.

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

     Code 6-301.11

   • Not serious Core Corrected on site

     EATING, DRINKING, OR USING TOBACCO

     Observed employee eating on cook line in the kitchen area. Instructed PIC that employee must not eat in the kitchen. PIC then informed employee to stop eating in the kitchen. Employee stop eating in the kitchen.

     Correction: Provide employee break room or designate an area away from food preparation for eating and tobacco use.

     Code 2-401.11 (A)

   • Not serious Core

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Observed container of prepared peppers, containers of noodles, container of cooked chicken and boxes of wonton wrappers are stored on the floor in the walk in coolers and container of noodles are stored on the floor in the cook line area. Instructed PIC to keep all food items 6 inches off the floors. PIC stated they will keep them off the floor.

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

     Code 3-305.11 (A) (3)

   • Not serious Core

     HANDWASHING SIGNAGE

     Observed no handwashing signage provided at all 3 handwashing sinks located in the kitchen, handwashing sink at the bar and in mens restroom. Instructed PIC to post handwashing signs. PIC stated they will post handwashing signs.

     Correction: Provide handwashing signage at all handwashing sinks used by food employees.

     Code 6-301.14

2. Nov 15, 2024 Routine · 1 core
   • Not serious Core

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     Given 90 days to obtain.

     Correction: Provide an approved certified food protection manager in the food establishment within [time period].

     Code 12-201.11 (A) (1)

3. Oct 2, 2024 Pre-inspection · No items found

   No violations cited.