UNDERCURRENT COFFEE

Oct 12, 2026 A 98 · 4 violations

Inspector comments: Establishment serves food until 2pm, according to menu on wall.

#3 · Management, food & conditional employee; knowledge, responsibilities & reporting −1

Corrected during inspectionRepeat violation

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed food employees unaware of responsibility to report the required symptoms, illnesses, and exposures. CDI- EHS discussed with PIC. Ensure after training is completed employees sign and date to confirm training completion. *REPEAT* For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at front handsink. CDI- paper towels provided to area.

#40 · Personal cleanliness

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Ensure front of house employees are aware of responsibility to restrain body hair.

#49 · Non-food contact surfaces clean −1

Repeat violation

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed gaskets and fan over dish pit needing cleaning. *REPEAT*

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Jun 12, 2026 A 98 · 5 violations

Inspector comments: EHS provided updated employee health handout.

#3 · Management, food & conditional employee; knowledge, responsibilities & reporting

Corrected during inspection

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed food employee unable to answer employee health questions from EHS. CDI- EHS discussed with PIC and kitchen PIC. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

#16 · Food-contact surfaces: cleaned & sanitized −1.5

Corrected during inspection

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed 3-comp sink being used to actively sanitize dishes with 0ppm quat solution. CDI- PIC drained sink and replaced to 200ppm. 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

#23 · Proper date marking & disposition

Corrected during inspection

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed baked potatoes originally prepped on 6/5. CDI-PIC voluntarily discarded. Establishment should ensure that all TCS cooked or prepped to be frozen and thawed to be used on later date, be properly date labeled. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

#45 · Single-use & single-service articles: properly stored & used

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single service articles stored on floor of downstairs storage. Remove to off the floor at least 6 inches.

#49 · Non-food contact surfaces clean −0.5

Repeat violation

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed gaskets and fan over dish pit needing cleaning. *REPEAT*

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Dec 5, 2025 A 98 · 5 violations

#10 · Handwashing sinks supplied & accessible −1

Corrected during inspection

6-301.14 Post a handwash sign at each handsink. Observed sign that states “hand wash sink” facility needs a sign to state that employees must wash. CDI EHS left handwashing sign.

#24 · Time as a Public Health Control; procedures & records

Corrected during inspection

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed written procedure states start and end time. Facility was only using end time on milks. CDI Facility added start time.

#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5

Repeat violation

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed small silver trays stored as clean on large silver trays with visible debris. REPEAT

#49 · Non-food contact surfaces clean

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.Observed visible debris on top of oven.

#55 · Physical facilities installed, maintained & clean −0.5

Repeat violation

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed facility in need of cleaning throughout. REPEAT

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Jul 23, 2025 A 97.5 · 11 violations

Inspector comments: EHS left employee health plan.. Per was update and storage is allowed downstairs.. See permit

#2 · Certified Food Protection Manager

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty during inspection For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

#3 · Management, food & conditional employee; knowledge, responsibilities & reporting

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no employee health plan..CDI EHS left plan for facility For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

#20 · Proper cooling time & temperatures

Corrected during inspection

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed eggs cooling , 2 degree change after 20 mins. CDI..Eggs were laid out on metal sheet pan For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#22 · Proper cold holding temperatures −1.5

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pork sage sausage above 41, See temp chart..CDI place in WIC to cool For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#33 · Proper cooling methods used; adequate equipment for temperature control

Corrected during inspection

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooling egg patties placed in plastic container stacked on top of each other.CDI eggs were placed on metal sheet pan to quickly cool 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#39 · Contamination prevented during food preparation, storage & display

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed oat milk stored on floor in cooler.

#40 · Personal cleanliness −0.5

Repeat violation

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no hair restraints wore by food employees..REPEAT

#44 · Utensils, equipment & linens: properly stored, dried & handled

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean stacked trays stored on tray with debris

#45 · Single-use & single-service articles: properly stored & used

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single service cups stored on floor in downstairs storage room

#48 · Warewashing facilities: installed, maintained & used; test strips −0.5

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed test strips out of date. EHS will return or have facility to text picture of test strips showing date by new sanitation grade

#55 · Physical facilities installed, maintained & clean

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up on vents in WIC

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Mar 11, 2025 A 97 · 2 violations

#24 · Time as a Public Health Control; procedures & records −3

Corrected during inspectionRepeat violation

3-501.19(B)(2) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Ready to eat cut or chopped TCS produce or opened TCS hermetically sealed food that begins TPHC at 70 F or less, must remain at or below 70 F during the 4 hour time as a public health control period and be marked with the discard time. Observed items held on time with wrong time stamps on them. CDI. PIC had right time written on them. Repeat

#40 · Personal cleanliness

Repeat violation

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee up front working with food without a hair cover. Repeat ****All employees at the back were wearing hair covers.

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Nov 13, 2024 A 98 · 4 violations

#24 · Time as a Public Health Control; procedures & records −1.5

Corrected during inspection

3-501.19(B)(2) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Ready to eat cut or chopped TCS produce or opened TCS hermetically sealed food that begins TPHC at 70 F or less, must remain at or below 70 F during the 4 hour time as a public health control period and be marked with the discard time. Observed items held on time with wrong time stamps on them. CDI. PIC had right time written on them.

#40 · Personal cleanliness

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working with food without a hair cover.

#48 · Warewashing facilities: installed, maintained & used; test strips

4-501.18 Maintain wash, rinse, and sanitize solutions clean. Observed uncleaned sanitizing solution in the facility during inspection.

#55 · Physical facilities installed, maintained & clean −0.5

Repeat violation

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up on vents, walls, fan in the kitchen area. Needs to be cleaned. Repeat. ***IMPROVEMENT FROM ALST TIME.

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Aug 21, 2024 A 97 · 5 violations

#2 · Certified Food Protection Manager −1

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present during time of inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#16 · Food-contact surfaces: cleaned & sanitized −1.5

Corrected during inspection

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. OBSERVED SANITIZER in both 3 comp sink and dish machine at 0ppm. CDI. PIC replaced the solution in the dish machine and also used the manual process for the 3 comp sink. Unit will be checked today to ensure it functions as intended. 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

#23 · Proper date marking & disposition

Corrected during inspection

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed cream in the WI without dates. CDI. PIC date marked. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used

4-501.11 Maintain equipment in good repair. Observed 3 comp sink dispenser in disrepair.

#55 · Physical facilities installed, maintained & clean −0.5

Repeat violation

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up on vents, walls, fan in the kitchen area. Needs to be cleaned. Repeat.

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Mar 26, 2024 A 96.5 · 6 violations

#8 · Hands clean & properly washed −2

Corrected during inspection

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed employee use phone, went directly to donning gloves and food preparation without washing hands. CDI. Education was provided for hand washing and employee washed hands.

#24 · Time as a Public Health Control; procedures & records −1.5

Corrected during inspection

3-501.19(B)(2) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Ready to eat cut or chopped TCS produce or opened TCS hermetically sealed food that begins TPHC at 70 F or less, must remain at or below 70 F during the 4 hour time as a public health control period and be marked with the discard time. Observed items held on time with time stamps on them. CDI. PIC had time written on them.

#40 · Personal cleanliness

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee with multiple rings. -0-

#41 · Wiping cloths: properly used & stored

Corrected during inspection

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths stored directly on prep table. CDI. PIC removed.

#48 · Warewashing facilities: installed, maintained & used; test strips

4-501.18 Maintain wash, rinse, and sanitize solutions clean. Observed uncleaned sanitizing solution in the facility during inspection.

#55 · Physical facilities installed, maintained & clean

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up on vents in the kitchen area. Needs to be cleaned.

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Nov 20, 2023 A 96 · 4 violations

#8 · Hands clean & properly washed

Corrected during inspection

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- Observed food employee wash hands for less than 20 seconds and not use a barrier to turn off the faucet. -CDI- EHS educated food employee on proper handwashing and food employee re-washed hands. -0- For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

#10 · Handwashing sinks supplied & accessible −1

Corrected during inspection

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed PIC use handwashing sink as a dump sink. -CDI- EHS educated PIC on proper use of handwashing sink. -1-

#22 · Proper cold holding temperatures −3

Corrected during inspectionRepeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed whole milk, oat milk and almond milk above 41F in milk cooler. Observed house made southern spice syrup (contains sweet potatoes) and karma syrup (contains half and half) on line above 41F. Refer to temperature chart. -CDI- PIC placed milk in RIC to rapidly cool. PIC voluntarily discarded of housemade syrups. **REPEAT** -3- 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 .

#23 · Proper date marking & disposition

Corrected during inspection

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P-/3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf- Observed housemade southern spice syrup date marked 10/24 (discard 10/30), 11/9 (discard 11/15) and housemade caramel syrup date marked 11/13 (discard 11/19). Observed almond milk and half and half in milk cooler with no date. -CDI- PIC voluntarily discarded syrups. PIC properly date marked milks. -0- 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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Aug 21, 2023 A 97.5 · 8 violations

#2 · Certified Food Protection Manager

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present during time of inspection. -0- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#6 · Proper eating, tasting, drinking or tobacco use −0.5

Corrected during inspection

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee's lunch set up on food prep station. -CDI- EHS educated PIC on use of designated areas and PIC removed items. -0.5-

#16 · Food-contact surfaces: cleaned & sanitized

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black and pink buildup in ice machine. Increased cleaning frequency recommended. -0-

#22 · Proper cold holding temperatures −1.5

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed whole milk between 43-46F in RIC. Observed almond milk, half and half, horchata, and housemade caramel above 41F in RIC. Refer to temperature chart. Observed ambient air of RIC at 51F. -CDI- PIC voluntarily discarded all whole milks, almond milks and half and half above 41F. PIC moved horchata and housemade caramel back to WIC to properly cooled as items had just been pulled within the last hour. PIC will use TPHC for milks in RIC until unit is fixed. **3DAY VERIFICATION REQUIRED** -1.5- 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 .

#38 · Insects & rodents not present; no unauthorized animals

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies and fruit flies throughout. -0-

#40 · Personal cleanliness −0.5

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC with multiple rings. -0-

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used

4-501.11 Maintain equipment in good repair. Observed dish machine not properly functioning. Per PIC, it stopped functioning last week. Establishment has a 3-compartment sink that can be used to clean dishes. Observed RIC not properly functioning with an ambient air temperature of 51F. Repair or replace. -0-

#56 · Meets ventilation & lighting requirements; designated areas used

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed designated area for eating on prep table. -0-

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Apr 12, 2023 A 99.5 · 1 violation

#43 · In-use utensils: properly stored −0.5

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed two containers of water being used to store in-use utensils at temperatures of 34F and 73F. If utensils will be stored in water, maintain water at 135F or above.

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Jan 11, 2023 A 99 · 2 violations

#40 · Personal cleanliness −0.5

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing bagel without wearing a hair restraint. -0.5 points-

#49 · Non-food contact surfaces clean −0.5

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris and residues on cold holding equipment, shelving, and condenser fans in walk in cooler. Recommend higher frequency and more thorough cleaning. -0.5 points-

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Jul 26, 2022 A 98 · details not yet loaded