A97

WHOLE FOODS MARKET #10592 KEI JEI KITCHEN

7221 WAVERLY WALK AV, Charlotte, NC 28277

Restaurant · NC permit/State ID 2060019091

Latest gradeA (97)

Last inspectedOct 15, 2026

Inspections on record24

On record sinceJan 31, 2018

Score history

Jan 31, 2018Higher is betterOct 15, 2026

Inspections & violations

Oct 15, 2026 A 97 · 2 violations

#15 · Food separated & protected −3

Corrected during inspectionRepeat violation

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 raw tuna stored directly over fried RTE tofu in the low boy. CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#35 · Approved thawing methods used

Corrected during inspection

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed raw salmon in ROP thawing in original packaging. CDI- PIC sliced open the packaging.

View this inspection on the county portal ›

Jun 29, 2026 A 97 · 3 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 sushi with raw fish stored over California roll in display case that did not contain raw fish. CDI, sushi relocated for proper storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#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 open package of dumplings not date marked in prep refrigerator. CDI, foods voluntarily 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 .

#41 · Wiping cloths: properly used & stored

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket stored on ground in refrigerator.

View this inspection on the county portal ›

Jan 12, 2026 A 98 · 3 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 not vigorously rub hands for required time. CDI, employee rewashed hands. 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 .

#38 · Insects & rodents not present; no unauthorized animals −1

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies behind counter/

#40 · Personal cleanliness −1

Repeat violation

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food prep employee wearing watch. Repeat.

View this inspection on the county portal ›

Aug 20, 2025 A 98.5 · 2 violations

#33 · Proper cooling methods used; adequate equipment for temperature control −1

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 recently prepared sushi still in cooling process in tightly covered container in display case. CDI , to relocate to WIC and vent to facilitate heat transfer. Proper cooling methods and equipment discussed with PIC. 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 −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 watch worn on wrist of food employee.

View this inspection on the county portal ›

Mar 19, 2025 A 97.5 · 5 violations

Inspector comments: EHS provided TPHC form via email during inspection.

#15 · Food separated & protected

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed avocados being stored above RTE foods in poke pre unit. Ensure unwashed produce is stored in a manner that does not risk cross contamination of RTE foods. 0 pts. 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS foods in sushi display case holding above 41F during inspection. Employee stated all items had been cooled in WIF and temped before being placed in unit. Ambient in unit maintaining 39F. All TCS foods stored in unit for longer than four hours voluntarily discarded. All TCS foods stored in unit for less than three hours rapidly cooled down in freezer. Unit will operate on time until it can be serviced. Maintenance contacted during inspection. 72 hour VR required. 1.5 pts. 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 −1

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 employee cooling sushi in WIF while sealed in plastic containers during inspection. CDI - EHS intervened and had employee uncover all containers. Ensure all foods remain unsealed while cooling to hasten cooling process. Repeat. 1 pt. Risk Control Plan to be discussed if no improvement by next inspection 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

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee improperly donning hair net during inspection. EHS coached employee on donning hair restraint in a way that ensures all hair is properly contained. 0 pts.

#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 handle to scoop for dry rice being stored directly in contact with customer food during inspection. Ensure dispensing equipment is stored in manner that does not expose customer foods to cross contamination. 0 pts.

View this inspection on the county portal ›

Nov 22, 2024 A 99 · 1 violation

#33 · Proper cooling methods used; adequate equipment for temperature control −1

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 prepared sushi and poke bowls in grab and go unit prepared at 10:00am cooling while sealed in plastic containers. CDI - PIC moved all items to WIF uncovered to quickly cool. Repeat. 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 .

View this inspection on the county portal ›

Aug 30, 2024 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 sushi containing raw fish being stored above green onions in prep unit. CDI - Employee moved sushi. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#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 sushi and poke bowl removed from WIF to finish cooling process in display case. Poke bowl was placed back in WIF to cool in a plastic container with the lid still on, and did not drop in temperature after 30 minutes in WIF. CDI - PIC moved sushi back to WIF to finish cooling. Poke bowl was placed back in WIF with the lid off. All items achieved 41F during inspection. 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 .

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5

4-501.11 Maintain equipment in good repair. Observed display case broken and being repaired during inspection. Observed prep unit broken and currently out of service during inspection. Employee stated there is already a work order in for its repair.

#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 soil inside prep unit. More frequent or thorough cleaning needed. Repeat.

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

6-303.11 Provide required lighting intensity. Observed lights in hood vent maintaining approximately 15 foot candles during inspection. Replacement of bulbs for proper light intensity required.

View this inspection on the county portal ›

Apr 19, 2024 A 96.5 · 4 violations

#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 items held in grab and go case overnight above 41F. CDI: Items were voluntarily discarded. Unit thermometer is reading 33F-34F. Items pushed farther back on the shelf were holding below 41F. EHS advised PIC to load items further back in the cooler due to the air curtain not functioning properly when trays block the flow of the air. REPEAT VIOLATION Previous violation corrected. Prep top coolers are working properly. Future violations of cold holding may result in a risk control plan and/or permit action. 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 .

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

4-502.11(A) Maintain utensils in good repair. Observed sushi rice box with melted corner, revealing styrofoam insulation that is no longer smooth and easily cleanable. Replace sushi box.

#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 prep unit with food debris build up on lid, on gaskets, and within unit. Clean as needed. REPEAT VIOLATION Some improvement as sushi case was clean.

#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 minor food debris present aroun equipment throughout facility.

View this inspection on the county portal ›

Dec 1, 2023 A 96.5 · 3 violations

#22 · Proper cold holding temperatures −3

Repeat violation

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed tuna and Salmon in prep top above 41F. Ambient air of unit is 64F. Facility is only holding those two items in the unit. Tuna and Salmon are being placed on temporary TPHC until unit is repaired. PIC agreed to discard any tuna and salmon at 12pm. Verification required within 3 days. 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 .

#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 multiple in use spice containers without labels. Label items.

#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 prep unit and bottom of sushi case with food debris build up. Clean as needed.

View this inspection on the county portal ›

Aug 31, 2023 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. Observed tuna and salmon in prep top above 41F. CDI: PIC placed items in walk in cooler to cool. EHS will conduct long term compliance visit. 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 .

#35 · Approved thawing methods used

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed crab meat thawing inside prep unit with ROP packaging still intact.

#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 build up of food debris inside sushi case and prep unit. Clean as needed.

View this inspection on the county portal ›

Apr 24, 2023 A 99 · 2 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. 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 . Observed tongs with soil build up being stored as clean. CDI: PIC returned item for W/R/S.

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

Repeat violationFollow-up verification required

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed electronic menu board missing disclosure portion of consumer advisory and printed customer sushi platter menu missing reminder portion of consumer advisory. VERIFICATION REQUIRED within 10 days to ensure consumer advisory includes disclosure. REPEAT

View this inspection on the county portal ›

Jan 17, 2023 A 99 · 3 violations

#5 · Procedures for responding to vomiting & diarrheal events

Corrected during inspection

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety PIC could not locate written procedures for responding to vomiting or diarrheal events. CDI: EHS provided copy.

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

Follow-up verification required

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed electronic menu board missing disclosure portion of consumer advisory. VERIFICATION REQUIRED within 10 days to ensure consumer advisory includes disclosure.

#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 soil and residue build up on sliding cabinet door, cooking equipment and cooler surfaces. Clean as needed.

View this inspection on the county portal ›

Sep 14, 2022 A 97.5 · details not yet loaded