Tennessee Department of Health
710 James Robertson Parkway Nashville, TN 37243 | Visit Official Website (opens in a new tab)
710 James Robertson Parkway Nashville, TN 37243 | Visit Official Website (opens in a new tab)
Yummy Yum Thai Restaurant
3411 Memorial Blvd Suite A4 Murfreesboro, TN 37129
Food Service Establishment Inspection | Routine
October 17, 2023
| View Original Inspection PDF
Observations & Corrective Actions
13: Raw chicken storage shelf was beside the broccoli pan , cos by let the pic make a splash glass barrier between all the raw food and vegetables, establishment doesn’t have wic , so this is the only way to separate raw food and secure protection for it , follow up inspection will be performed within 10 dayes to check back.
37: Shell eggs stored right beside the vegetables bans
39: Wiping cloth dirty and on the grill area , not in sani bucket.
45: Bottom of the ric is dirty and greasy.
53: Floors in the whole kitchen area are dirty and sticky.
Additional Comments
Follow up inspection will be performed within 10 dayes.
Observations
1 Person in charge present, demonstrates knowledge, and performs duties
Observations
2 Management awareness, policy present
Observations
3 Proper use of reporting, restriction & exclusion
Observations
4 Proper eating, tasting, drinking, or tobacco use
Observations
5 No discharge from eyes, nose, and mouth
Observations
6 Hands clean and properly washed
Observations
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Observations
8 Handwashing sinks properly supplied and adequate
Observations
9 Food obtained from an approved source
Observations
10 Food received at proper temperature
Observations
11 Food in good condition, safe, and unadulterated
Observations
12 Required records available: shell stock tags, parasite destruction
Observations
13 Food separated and protected
Observations
14 Food-contact surfaces: cleaned and sanitized
Observations
15 Proper disposition of unsafe food, returned food not reserved
Observations
16 Proper cooking time and temperatures
Observations
17 Proper reheating procedures for hot holding
Observations
18 Proper cooling time and temperature
Observations
19 Proper hot holding temperatures
Observations
20 Proper cold holding temperatures
Observations
21 Proper date marking and disposition
Observations
22 Time as a public health control: procedures and records
Observations
23 Consumer advisory provided for raw and undercooked food
Observations
24 Pasteurized foods used; prohibited foods not offered
Observations
25 Food additives: approved and properly used
Observations
26 Toxic substances properly identified, stored, used
Observations
27 Compliance with variance, specialized process, and HACCP plan
Observations
37 Contamination prevented during food preparation, storage and display
Observations
39 Wiping cloths; properly used and stored
Observations
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
53 Physical facilities installed, maintained, and clean
Observations
57 Compliance with TN Non-Smoker Protection Act
Observations
58 Tobacco products offered for sale