A98.5

POPPYS BAGELS AND MORE

2921 PROVIDENCE RD, SUITE 102, Charlotte, NC 28211

Restaurant · NC permit/State ID 2060016866

Latest gradeA (98.5)

Last inspectedOct 21, 2026

Inspections on record44

On record sinceOct 10, 2013

Score history

Feb 10, 2015Higher is betterOct 21, 2026

Inspections & violations

Oct 21, 2026 A 98.5 · 3 violations

#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 EHS observed kitchen prep unit with an ambient air temperature of 58F. The outlet for the unit had tripped. All TCS foods in the unit were holding between 55F and 58F. See temperature chart. CDI- All TCS items were voluntarily discarded as they had been stored in the unit overnight and no temperatures were taken this morning. The unit was plugged into another outlet and the temperature dropped to 41F during inspection. -1.5- 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 .

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

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. EHS observed a rusting shelf above the 3-compartment sink. -0-

#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. EHS obsevred some build up on shelving inside prep units on make line and debris in gaskets. More frequent cleaning is recommended. -0-

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May 12, 2026 A 99 · 3 violations

#15 · Food separated & protected

Corrected during inspection

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed uncovered food in walk in cooler no longer in the cooling process. CDI- PIC instructed food employee to cover food. -0-

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

Corrected during inspectionRepeat violation

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed container with no handle being used as scoops in TCS food. EHS advised that scoops should have handles and containers were buried in product. CDI- PIC instructed food employee to remove the scoop from the food items**REPEAT** -0.5-

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

Repeat violation

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed low grout and cracked tiles throughout facility. **REPEAT** **Points not escalated due to overall improvement, floor tiles and baseboards have been repaired*** EHS advised that facility could add grout to low grout areas.

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Jan 12, 2026 A 98.5 · 5 violations

#41 · Wiping cloths: properly used & stored −0.5

Repeat violation

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a santizer bucket with a concentration below 150ppm. **REPEAT**

#43 · In-use utensils: properly stored

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed containers with no handles being used as scoops in non-TCS foods. EHS advised that scoops should have handles and containers were buried in product.

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

Repeat violation

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed a few plastic containers that were stored clean and stacked wet. **REPEAT** -0.5-

#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 heavy dust build-up on fan in kitchen. Observed food debris build-up on the racks in some of the lowboy units. **REPEAT** -0.5-

#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 heavy discoloration/build up on walls and ceiling in the kitchen near bagel oven. 6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed several areas in the kitchen where baseboards are missing. Observed low grout and cracked tiles throughout the kitchen.

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Aug 28, 2025 A 95.5 · 7 violations

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

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed employee beverages stored on prep surfaces. CDI- Items were reallocated to an approved location.

#15 · Food separated & protected −3

Repeat violation

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed unwashed produce stored with washed produce and ready to eat items in the single door reach in cooler on the cook line. CDI- PIC corrected storage order. **REPEAT** For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#21 · Proper hot holding temperatures −1.5

Repeat violation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage and eggs hot holding on stove bone low 135F. CDI- Food employee reheated items to 165F. EHS advised using a lid could help to keep food hot when holding on the stove. **REPEAT** 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 .

#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 a wet wiping cloth stored half out of the sanitizer solution. CDI- Wiping cloth was fully submerged in the sanitizer solution.

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

#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 heavy dust build-up on fan in kitchen. Observed food debris build-up in the lowboy under the front counter prep unit. Increased cleaning frequency recommended.

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

6-303.11 Provide required lighting intensity. Observed one of the lights in the walk in cooler in disrepair.

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May 14, 2025 A 97 · 4 violations

#15 · Food separated & protected −1.5

Corrected during inspection

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed lox cream cheese being stored above pre-cooked sausage in walk in cooler. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#21 · Proper hot holding temperatures

Corrected during inspection

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed eggs hot holding below 135F. Eggs were stacked on top of sausage away from flat top. CDI: Eggs were voluntarily discarded. 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 .

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

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 pre-cooked sausage being held on TPHC without a time label. CDI: PIC placed time label on item.

#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 chicken salad cooling at a rate of 0.06F/min inside display case. CDI: Chicken salad was moved to reach in freezer to 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 .

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Jul 22, 2024 A 96 · 6 violations

#15 · Food separated & protected −1.5

Corrected during inspection

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee crack raw shell eggs, then proceed to handle ready to eat bagels without changing gloves. CDI: Food employee changed gloves and washed hands.

#22 · Proper cold holding temperatures −1.5

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed multiple boxes of cream cheese and containers of muffin mix being stored inside glass door reach in cooler above 41F. Cream cheese was voluntarily discarded due to being in the unit more than 4 hours, muffin mix was relocated to walk in cooler. VERIFICATION REQUIRED. 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 .

#25 · Consumer advisory provided for raw/ undercooked foods −1

Repeat violation

REPEAT 3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf. Observed eggs under breakfast platter without an asterisk. VERIFICATION REQUIRED.

#28 · Toxic substances properly identified stored & used

Corrected during inspection

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of bleach without a label. CDI: PIC labeled item.

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

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed food employee cloth drying dishes.

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

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed cream cheese and muffin mix being held above 41F inside glass door reach in cooler which states it is intended for non-potentially hazardous bottles and canned products only.

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Mar 27, 2024 A 97.5 · 6 violations

#15 · Food separated & protected −1.5

Corrected during inspectionRepeat violation

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed a container of lox cream cheese being stored over ready to eat sausage inside walk in cooler. CDI: Lox cream cheese was relocated. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#25 · Consumer advisory provided for raw/ undercooked foods −0.5

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf. Observed lox spread on cream cheese menu and eggs under breakfast platter without an asterisk. VERIFICATION REQUIRED.

#28 · Toxic substances properly identified stored & used

Corrected during inspection

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed cinnamon being stored with WD-40 on dry storage shelf. CDI: Cinnamon was relocated.

#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 wiping cloths in 0ppm quat. CDI: Bucket was changed.

#49 · Non-food contact surfaces clean −0.5

Repeat violation

REPEAT 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 in bottom of reach in freezer and build up of debris on non food contact portions of drink machine. Clean as needed.

#55 · Physical facilities installed, maintained & clean

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Dec 14, 2023 A 98 · 5 violations

#15 · Food separated & protected

Corrected during inspection

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed two (2) sides of unopened, cold smoked salmon fillets stored above cooling cream cheese in reach in unit. CDI - EHS and PIC examined labeling and distributor information to determine proper storage conditions for salmon. Salmon was rotated below other RTE food items. Note: Cold smoked nova lox is to be treated as a raw, ready to eat food product. Salmon and other cold smoked fish items are to be kept below other RTE foods, above other raw animal product, and are subject to date marking once opened or removed from original packaging. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#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 one (1) container of Hollandaise stored one top of covered chicken broth in steamwell. When observed, Hollandaise was at a temperature of 99F. Per conversation with PIC, Hollandaise is to be kept at 41F or below in reach in units. CDI - PIC voluntarily disposed of out of temperature Hollandaise. In future, Hollandaise will either be subject to temperature control or placed on existing TPHC plan. 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 .

#33 · Proper cooling methods used; adequate equipment for temperature control −0.5

Corrected during inspectionRepeat violation

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 three (3) cream cheese bins in reach in next to WIC cooling at ineffective rate. CDI - Cream cheese was rotated to reach in freezer to finish final portion of cooling. REPEAT. Note: No escalation in point deduction; EHS observed effective cooling of prepared food tray (latkes) via WIC and reach in freezer. One (1) bin of cream cheese, placed in reach in unit, was observed as being at 41F at time of second observation. Dense food items, such as cream cheese bins, can be more effectively cooled via freezer or ice bath. 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 .

#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 minor accumulation of food debris and dust in tracks and exterior coils of front display case, respectively. Increase cleaning of non food contacts as needed.

#54 · Garbage & refuse properly disposed; facilities maintained

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed excess waste (approximately ten bags and boxes) stored at the door of trash compactor (trash bags and packages appear to be from other adjacent businesses and/or dropped off by non-business affiliates) Contact waste management company and landlord to better manage outdoor trash disposal.

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Aug 11, 2023 A 97.5 · details not yet loaded