Premises Information


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Name

BAMM BAMM'S FRESH SEAFOOD MARKET

Address

110 JOHNSON STREET

City/State/ZIP

FAYETTEVILLE

28303

Premise Type

2 - Food Stands

County

Cumberland

Inspection Date

6/30/2026

Final Score @ Grade

General Comments

- The reach-in freezer and chest freezer were observed to be accessible to the public. Food storage units shall be protected from unauthorized access to prevent contamination, tampering, or removal of food products. A locking mechanism or restricted access area shall be provided to ensure that only authorized personnel have access to stored food items. Management was advised to secure the units appropriately. - A reinspection may be requested by contacting the Registered Environmental Health Specialist (REHS) at (910) 433-3828 or via email at jfryer@cumberlandcountync.gov. Upon request, the REHS may return to reinspect within 10 business days from the date of the request

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
13	1	Food in good condition, safe & unadulterated	Yes	No	No	3-101.11 Safe, Unadulterated and Honestly Presented (P) (Pf) Yellow rice was observed in the rice cooker from Saturday, 6/27/26. Food shall be safe, unadulterated, and honestly presented. The yellow rice was voluntarily discarded, and the rice cooker pot was washed, rinsed, and sanitized. Corrected During Inspection (CDI).
15	1.50	Food separated & protected	Yes	No	No	3-302.11 Packaged and Unpackaged Food Separation, Packaging, and Segregation (P) Raw tilapia was observed stored above ready-to-eat French fries in the reach-in freezer located in the walkway leading to the restroom. Additionally, cooked crabs were observed stored beneath raw fish in the same reach-in freezer. Raw animal foods shall be separated from ready-to-eat foods and arranged according to their required minimum cooking temperatures. Raw animal foods shall be stored to prevent cross-contamination by separating them from ready-to-eat foods and storing them according to their required minimum cooking temperatures. The food items were rearranged into the proper storage order during the inspection. Corrected During Inspection (CDI).
16	1.50	Food-contact surfaces: cleaned & sanitized	Yes	Yes	No	4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf) Food-contact dishes stored above the three-compartment sink and on top of the ice machine were observed soiled with food debris, grease, and splash residue. Equipment food-contact surfaces and utensils shall be clean to sight and touch. The owner washed, rinsed, and sanitized the affected dishes during the inspection. Corrected During Inspection (CDI), REPEAT
23	1.50	Proper date marking & disposition	Yes	Yes	No	3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf) Cole slaw cups and potato salad cups were observed stored in the reach-in cooler without a date marking. Per management, these items are typically prepared daily; however, cole slaw and potato salad prepared on Saturday is held from Saturday through Tuesday due to the establishment being closed on Sunday and Monday. Refrigerated, ready-to-eat Time/Temperature Control for Safety (TCS) foods prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at 41°F or below for a maximum of seven (7) days. The day of preparation shall be counted as Day 1. Potato salad cups were date marked, and Cole Slaw cups were sold by the end of the inspection. CDI
28	1	Toxic substances properly identified stored & used	Yes	Yes	No	7-204.11 Sanitizers, Criteria - Chemicals (P) A chlorine sanitizing solution in a chemical spray bottle reached 500ppm, which exceeds the allowable concentration for use on food-contact surfaces. This level is classified as a disinfectant and is too strong for safe use on surfaces that come into direct contact with food. The chlorine sanitizing solution was observed above the approved concentration for sanitizing food-contact surfaces. Chemical sanitizers used on food-contact surfaces shall comply with 40 CFR 180.940 and be maintained within approved concentration ranges. Chlorine sanitizer shall be maintained at 50-200 ppm for food-contact surfaces. The chlorine sanitizing solution was diluted to 200 ppm during the inspection. Corrected During Inspection (CDI). 7-102.11 Common Name - Working Containers (Pf) A chemical spray bottle stored in the fish scaling area was observed without a label identifying its contents. Chemical spray bottles shall be labeled as needed throughout the establishment. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. The chemical spray bottle was labeled. CDI
37	1	Food properly labeled: original container	No	No	No	3-302.12 Food Storage Containers Identified with Common Name of Food (C) Food ingredient containers were observed without common name labels. Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
38	1	Insects & rodents not present; no unauthorized animals	No	No	No	6-202.15 Outer Openings, Protected (C) The weather stripping beneath the exterior door near the mop sink was observed damaged, creating a gap that exposes the establishment to the outside environment. Outer openings shall be protected against the entry of insects and rodents by maintaining tight-fitting doors and sealing all gaps and openings. Repair or replace the damaged weather stripping to prevent pest entry. 6-501.111 Controlling Pests (C) Flies were observed inside the establishment during the inspection. The premises shall be maintained free of insects, rodents, and other pests. Management was advised to continue pest control measures and eliminate potential points of entry, including repairing the damaged weather stripping beneath the exterior door.
41	0.50	Wiping cloths: properly used & stored	Yes	Yes	No	3-304.14 Wiping Cloths, Use Limitations (C) A sanitizing bucket containing a chlorine sanitizer solution was observed at 0 ppm. Cloths used for wiping counters and other equipment surfaces shall be stored between uses in a chemical sanitizer solution at an appropriate concentration to prevent contamination of food-contact surfaces. The owner added chlorine to the sanitizing bucket, and the sanitizer concentration was verified at 200 ppm. Corrected During Inspection (CDI). REPEAT
47	0.50	Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used	Yes	Yes	No	4-501.11 Good Repair and Proper Adjustment - Equipment (C) Shelving and equipment poles were observed to be rusted on tables and at the scaling sink. Secure the three compartment sink to the wall. EQUIPMENT shall be maintained in a state of good repair and condition. REPEAT 4-101.19 Nonfood-Contact Surfaces (C) A piece of wood was observed being used to prop and support plumbing beneath the three-compartment sink. Management was advised to remove the temporary wood support and install an approved, durable plumbing bracket to ensure proper support and maintain sanitary conditions. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soil or that require frequent cleaning shall be constructed of corrosion-resistant, nonabsorbent, and smooth materials. REPEAT 4-202.11 Food-Contact Surfaces - Cleanability (Pf) Knives stored on the knife strip were observed to be damaged, including broken and/or chipped tips. Multiuse food-contact surfaces shall be smooth, free of breaks, cracks, chips, and other imperfections, and maintained in good repair. The affected knives were removed from service during the inspection. Corrected During Inspection (CDI). 4-205.10 Food Equipment, Certification and Classification (C) Raw fish was observed stored in Coleman coolers rather than under approved mechanical refrigeration. These coolers are not designed for commercial food storage and do not replace required refrigeration equipment in a food establishment. Equipment shall be used in accordance with the manufacturer’s intended purpose and shall be certified or classified for sanitation by an ANSI-accredited certification program. Proper mechanical refrigeration shall be used to maintain Time/Temperature Control for Safety (TCS) foods at required temperatures. Management was advised to relocate product to approved refrigeration units.
48	0.50	Warewashing facilities: installed, maintained & used; test strips	No	Yes	No	4-501.14 Warewashing Equipment, Cleaning Frequency (C) The basins of the three-compartment scaling sink were observed to be heavily soiled with built-up residue along the walls and at the sink drains. Additionally, excessive grime was observed on the spray wand. Sink compartments and basins used for washing and rinsing equipment, utensils, raw foods, or laundering wiping cloths; and drainboards or equipment used in place of drainboards shall be cleaned before use, throughout the day as necessary to prevent recontamination of equipment and utensils and to ensure proper function, and at least every 24 hours if used. REPEAT
49	1	Non-food contact surfaces clean	No	Yes	No	4-602.13 Nonfood Contact Surfaces (C) Kitchen equipment throughout the establishment was observed to be soiled. Specifically, the plastic strip curtain was heavily soiled, the oven contained visible soil accumulation, shelving throughout the facility was soiled, and chest freezers and coolers showed buildup of debris. Frying baskets were observed with excessive grease accumulation, and the exterior surfaces of metal shakers were heavily soiled. Additionally, the splash guard attached to the right side of the clean dish storage rack was observed to be heavily soiled. Food-contact surfaces of cooking equipment and pans were observed with encrusted grease deposits and other soil accumulations. Additionally, nonfood-contact surfaces of equipment were observed with an accumulation of dust, dirt, food residue, and other debris. REPEAT
51	1	Plumbing installed; proper backflow devices	No	Yes	No	5-205.15 (B) System Maintained in Good Repair (C) The right-side faucet of the main three-compartment sink was observed spraying excessive water during use. Additionally, plumbing beneath the raw fish scaling/preparation sink was observed leaking, with water collecting in a bucket placed below the unit. A PLUMBING SYSTEM shall be shall be maintained in good repair. REPEAT
53	0.50	Toilet facilities: properly constructed, supplied & cleaned	No	Yes	No	6-501.18 Cleaning of Plumbing Fixtures (C) The underside of the toilet in the customer restroom was observed to be soiled. Plumbing fixtures, including handwashing sinks, toilets, and urinals, shall be cleaned as often as necessary to maintain a clean and sanitary condition. REPEAT
54	0.50	Garbage & refuse properly disposed; facilities maintained	No	Yes	No	5-501.115 Maintaining Refuse Areas and Enclosures (C) Miscellaneous items were observed stored within the dumpster enclosure area. Additionally, excessive vegetation was observed surrounding the exterior dumpster area. Storage areas and enclosures designated for refuse, recyclables, or returnables shall be maintained clean and free of unnecessary items to ensure sanitary conditions and prevent pest harborage. REPEAT
55	1	Physical facilities installed, maintained & clean	No	Yes	No	6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) / 6-201.16 Wall and Ceiling Coverings and Coatings (C) FRP wall material was observed to be unsecure and not properly attached in multiple areas throughout the establishment. Ceilings in the kitchen area were partially unattached, and holes were observed in walls throughout the facility. Flooring in the kitchen, particularly around equipment legs and floor drains, was observed to be unsecure, and additional areas of flooring throughout the kitchen were also not properly secured. The windowsill adjacent to the raw fish scaling/preparation sink was observed to be unfinished, and the threshold at the bottom of the ramp was also unsecure. Multiple openings and gaps were observed in the walls throughout the establishment. Wall, ceiling, and floor surfaces shall be properly attached, smooth, nonabsorbent, and easily cleanable. PHYSICAL FACILITIES shall be maintained in good repair. REPEAT 6-501.12 Cleaning, Frequency and Restrictions (C) Observed walls throughout the establishment to be soiled, particularly near high-use cooking areas. Flooring underneath all equipment was observed to be soiled, to include floor drains. Kitchen fans observed to be soiled with dust accumulation. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. REPEAT 6-501.114 Maintaining Premises Unnecessary Items and Litter (C) Unused or unnecessary items/equipment were observed stored in the establishment. The premises shall be maintained free of unnecessary items and litter to prevent clutter, allow for effective cleaning, and reduce potential pest harborage. Management was advised to remove unused equipment and maintain storage areas in an organized and sanitary condition.