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Mecklenburg County Health Dept
Public Health Inspections
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Premises Information

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NameUNDERCURRENT COFFEE
Address2012 COMMONWEALTH AV
 
City/State/ZIP
CHARLOTTE NC 28205
Premise Type1 - Restaurant
CountyMecklenburg
Inspection Date 7/23/2024
Final Score @ Grade
97 A
General CommentsPIC continues to apply correction from last inspections and improves facility every time.

Violations

 
CDI=Corrected During Inspection  R=Repeat Violation  VR=Verification Required 
Violation Item Demerits Violation Description CDIRVRComments
15 0 Food separated & protected Yes No No 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed container of batter with raw eggs stored above sour cream and salsa. CDI PIC switched order For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
16 1.50 Food-contact surfaces: cleaned & sanitized Yes No No 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed three comp sink sanitizer bay filled with sanitizer measuring 0 ppm quat sanitizing solution. CDI PIC replaced bottle of sanitizer and refilled bay. Sanitizer measured 200 ppm quat sanitizer solution. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY
22 1.50 Proper cold holding temperatures Yes Yes No 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced cheese and cooked egg holding above 41F in prep unit. CDI PIC voluntarily discarded. Discussed moving TCS items to back of prep top to block from heat coming off of toaster equipment. Repeat Reduction to 1/2 points due to improvement. Note: Great improvement from last inspection. Raw eggs moved to RIC per suggestion. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
41 0 Wiping cloths: properly used & stored Yes No No 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp in use wiping cloth draped over sanitizer bottle instead of being stored in bucket with properly concentrated sanitizer between uses. CDI wiping cloth placed in dirty cloth bin.
51 0 Plumbing installed; proper backflow devices Yes No No 5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Observed extra pvc cuff placed on three comp sink drain which made drain dip below floor level into the drain. CDI PIC removed cuff. Now drain has air gap above flood level (floor level) and no dipping down into drain.
54 0 Garbage & refuse properly disposed; facilities maintained No No No 5-501.16(A) Provide receptacles of sufficient capacity to hold refuse, recyclables, and returnables that accumulate. Observed over flowing garbage bags at dumpster. PIC stated they had called to have receptacle emptied.