A93

POPPYS BAGELS AND MORE

2201 SOUTH BV, SUITE 110, Charlotte, NC 28203

Restaurant · NC permit/State ID 2060019401

Latest gradeA (93)

Last inspectedOct 20, 2026

Inspections on record24

On record sinceJan 14, 2019

Score history

Jan 14, 2019Higher is betterOct 20, 2026

Inspections & violations

Oct 20, 2026 A 93 · 20 violations

Inspector comments: EHS provided 2 blank TPHC forms. Some items on old forms are no longer held on TPHC.

#8 · Hands clean & properly washed

Corrected during inspection

2-301.12 (A),(B) (C) 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) and use a clean barrier such as a disposable paper towel when touching surfaces such as a manually operated faucet handle to avoid recontaminating hands. -P- Observed food employee wash hands and not use a barrier to turn off the faucet, thus recontaminating hands. -CDI- EHS educated food employee on proper handwashing procedures and food employee properly rewashed 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

Corrected during inspection

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed paper towels not dispensing from 2 handsinks. -CDI- PIC changed batteries in paper towel dispensers. -0-

#15 · Food separated & protected −1.5

Repeat violation

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed box of unwashed melons stored over RTE cream cheese in WIC. Observed unwashed vegetables stored over pasteurized eggs in WIC. **REPEAT** -1.5- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P- Observed sliced cheese sitting on top of dry cloth. -CDI- EHS educated food employee on proper storage of food and cheese in contact with cloth voluntarily discarded, the rest placed on foil.

#16 · Food-contact surfaces: cleaned & sanitized

Corrected during inspection

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed large deli slicer and small lettuce slicer stored as clean with visible food debris. -CDI- PIC moved items to dishpit to be W/R/S. 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code. -P- Observed cutting boards that had been in use for more than 4 hours. -CDI- PIC moved items to dishpit to be W/R/S. -0- 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P- Observed items being sanitized at 3-comp sink not fully submerged in sanitizer water. -CDI- PIC removed overflow items and placed back at dishpit to be W/R/S. 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed top interior surface of microwave @ FOH in need of cleaning. Increased and more thorough cleaning frequency recommended.

#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 tater tots holding at ambient air between 112-127F. -CDI- PIC voluntarily discarded items. -0- 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 .

#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 some housemade sauces such as jalapeno sauce (heat-treated), sour cream and pico de gallo stored in individual containers at ambient air at 70-72F. Per PIC, items were supposed to be placed on ice baths. Observed some items above 41F. Refer to temperature chart. -CDI- PIC voluntarily discarded items. **REPEAT** -3- EHS recommended facility place items on TPHC and provided blank form. 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 .

#23 · Proper date marking & disposition

Corrected during inspection

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D)./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 items missing date marks: fruit salad containing cut melon and half and half; and items past discard date: Italian cappy and turkey 10/9-10/16 (items also improperly date marked, discard should be 10/15), 2 containers of jalapeno cream cheese, honey turkey, turkey sausage, and sliced tomatoes 10/11-10/17, lox 10/4-10/10, and farmer cheese 10/8-10/14. -CDI- PIC voluntarily discarded items. -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 .

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

Corrected during inspectionRepeat violation

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 liquid eggs held on TPHC with no time stamp. -CDI- PIC properly time-stamped items. -CDI- PIC properly time stamped items. **REPEAT** -1.5- 3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P- Observed unsalted butter and self-serve milks with discard time of 11:00a. Time of observation 12:30pm. -CDI- PIC voluntarily discarded items.

#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 fantastik cleaner stored hanging on shelf above/near dry food items. -CDI- PIC relocated items. 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P- Observed 2 spray bottles of pesticides not approved for commercial use. -CDI- PIC voluntarily discarded items. -0-

#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 pooled raw-shelled eggs cooling in WIC with lids and stacked on top of other containers that were cooling. -CDI- PIC removed lids and unstacked containers. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#37 · Food properly labeled: original container

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed some squeeze bottles missing labels. -0-

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple of flying pests in dishpit/BOH area. -0-

#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 vegetable oil stored on floor at FOH near flat top. -0-

#40 · Personal cleanliness −1

Repeat violation

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed most food employees not wearing protective head coverings. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one food employee wearing a bracelet. **REPEAT** -1-

#43 · In-use utensils: properly stored

Corrected during inspection

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed 3 knives stored between prep unit and prep table. Observed tongs stored on side of oven handle. -CDI- PIC placed items at dishpit to be W/R/S. -0-

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

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking with large bowls stored as clean. 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 equipment and utensils stored in a bus tub with debris. Observed bag of linens stored on floor near WIC. -0-

#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 lids and to-go ramekins stored in a container with heavy debris buildup. -0-

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

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed 3-comp sink being used to W/R/S while basin of rinse sink had food debris and other dirty dishes. Ensure to clean all 3-compartments before use and fill up rinse compartment during W/R/S. -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. Observed NFCS of blender in need of cleaning. Increased and more thorough cleaning frequency recommended. -0-

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drink stored over retail food in RIC and on prep table. -0-

View this inspection on the county portal ›

Jun 10, 2026 A 94.5 · 7 violations

#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 back handsink by grill with small pitcher stored inside and back handsink by ovens and prep sinks with gloves and personal drink stored inside. CDI items relocated.

#11 · Food obtained from approved source

Corrected during inspection

3-201.11(C) Packaged food shall be labeled as specified in Law (e.g. Identify food name, specific ingredients, manufacturer name and address, nutrition information, labeling in English. - Pf Observed cookies that were from a bakery without labels on the individual packages. Told PIC they must check their product to ensure they are labeled appropriately prior to putting on display for sale. CDI pulled from front counter to return to vendor.

#15 · Food separated & protected

Corrected during inspection

3-302.11(A)(1) Separate ready-to-eat foods and washed/unwashed fruits and vegetables. Observed unwashed tomatoes and unwashed grapes above cream cheese and pasteurized egg cartons. CDI items relocated. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#22 · Proper cold holding temperatures −3

Repeat violationFollow-up verification required

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced sausage, sliced wrapped ham, sliced salami, cappacola, cream cheese pan, diced tomatoes, and crumbled feta in prep tops in front and back units above 41F. PIC stated items were prepped previously and unsure of temperaure variation. CDI PIC discarded items. Repeat. Verification required to follow up on cold issue. PIC stated it may be a unit issue and he decided to have a service and empty the unit. 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

Corrected during inspection

#28 · Toxic substances properly identified stored & used −1

Corrected during inspectionRepeat violation

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed glass cleaner containers that were not labeled. Repeat.

#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 employees wearing bracelets while preparing food. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two front sandwhich employees not wearing hair restraints while preparing food.

View this inspection on the county portal ›

Feb 25, 2026 A 94.5 · 6 violations

#16 · Food-contact surfaces: cleaned & sanitized

Corrected during inspection

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed deli slicer with a slight build up of food debris present on the slicer. PIC stated that the slicer was used yesterday then cleaned and stored as clean. Ensure that in the wash rinse sanitize process all food debris is removed from food contact surfaces. -CDI- Deli slicer was broken down and moved to be properly cleaned. 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

#22 · Proper cold holding temperatures −3

Repeat violationFollow-up verification required

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed tomatoes in prep top above 41F, PIC stated that the tomatoes were cut 1 hour prior. -CDI- Tomatoes moved to WIC to cool down. Observed all TCS foods in the Stand Up RIC of the cook line above 41F, ambient temperature of the cooler was 44F. PIC stated that a repair tech is called and will be coming out to repair cooler. -CDI- all TCS foods in the stand up RIC were voluntarily discarded. EHS stated do not use Stand Up RIC for TCS foods until repaired and serviced. -3 DAY VR- EHS WILL RETURN TO ENSURE THAT STAND UP RIC IS FIXED. 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 .

#23 · Proper date marking & disposition −1.5

Corrected during inspectionRepeat violation

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 hard boiled eggs in stand up RIC for 2/23/26. Observed Cut melons in WIC with no date sticker (PIC stated they were cut yesterday). -CDI- PIC voluntarily discarded the hard boiled eggs and backdated the melons for the day of cut. -POINTS NOT ESCALATED DUE TO DECREASE IN THE NUMBER OF FOODS OUT FOR DATE MARKING. 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 .

#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 bottle of what PIC stated was windex and water with no labelling present on the bottle. PIC stated that the bottle is never used, and does not even work. -CDI- PIC discarded spray bottle. Ensure all chemical bottles are labelled.

#37 · Food properly labeled: original container −1

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several squirt bottles on the grill line with no labels present on them, observed several containers in the rear of the facility filled with bagel seasonings with no labels present. Ensure that all working containers of food are labelled.

#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 large container of cornmeal with scoop handle directly in contact with the food, ensure that all scoop handles are not in direct contact with the foods.

View this inspection on the county portal ›

Oct 22, 2025 A 95 · 10 violations

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

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 pour water into an open cup that was stored on the prep table where bacon was actively prepped to be cooked. CDI drink discarded. Observed employees with personal drinks stored on racks above bagel bin and on prep surfaces. CDI items relocated.

#8 · Hands clean & properly washed

2-301.14 (D) Wash hands after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking.- P Observed employee enjoy their beverage and return straight to food prep. CDI gave direction to wash immediately.

#15 · Food separated & protected

Corrected during inspection

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed peppers, pineapples and other produce above RTE food and washed produce. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed unpackaged raw pork shoulder and raw burger patties stored above RTE packaged food in the reach in freezer. CDI items relocated. 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 shell pasta salad and dry pasta salad in reach in display case above 41F. PIC stated items were just prepped and mixed with cold items. Observed lettuce that was above chill line in prep top at 51F. CDI items moved to walk in to cool. CDI items moved to walk in cooler to cool. Observed 2 door reach in unit on back line with an ambient of 45F and holding TCS foods above 41F. PIC stated items were checked this morning prior to service and were at 41F and below. CDI items moved to walk in unit to drop temperature and unit emptied until repairs are made. Verification required. 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 .

#23 · Proper date marking & disposition −1.5

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 feta block, salsa verde, spring mix, shredded chicken, cold smoked salmon, cream cheese, potato patty, and other rTCS items not dated. CDI items dated or discarded. Observed fried egg plant (10/03), French dip sauce (10/01), spinach (10/16), Taylor ham (10/16), prosciutto (10/16), and Canadian bacon (10/16) that was held past 7 days. CDI items discarded. 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 .

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

Corrected during inspection

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed facility missing written procedures for raw shell eggs and home fries on back line but items were labeled with time stamps. CDI PIC had back up TPHC sheet filled out during inspection. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

#28 · Toxic substances properly identified stored & used

Corrected during inspection

7-203.11 A container previously used to store poisonous or toxic materials may not be used to store, transport, or dispense food. Sanitizing solutions shall not be stored in or dispensed from containers previously containing other Poisonous or Toxic Materials. P Observed employee using bottle labeled sanitizer on slicer that was mixed with leftover bottle of Fantastic cleaner. CDI solution disposed.

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

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 pasta salads that were prepped and not checked to verify if product reached 41F prior to storing in display case above CDI items moved to walk in for cooling. Observed sliced turkey and boiled eggs that were cooling in reach in unit and only dropped two degrees. CDI turkey moved to walk in and eggs pulled for peeling prior to placing in walk In. 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 .

#40 · Personal cleanliness −1

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 food employees wearing a hair restraint during inspection. Repeat.

#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 vents in walk in cooler, shelving, and gaskets in need of cleaning. Repeat.

View this inspection on the county portal ›

Apr 9, 2025 A 95 · details not yet loaded