1 - Inspection
Sep 19, 2025
Score 100
Official score: 100 · Understand this area’s scale
0 recorded violations
No violations recorded in this inspection.
Official record from Wake County Environmental Services, Sep 19, 2025 · Original Source
Restaurant · Wake County, NC
Java City @ Campbell Law School
225 Hillsborough St
Last inspected Sep 19, 2025 · View Map ↗ · Compare ↗
Score 100
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
3 inspections1 - Inspection
Oct 24, 2024
Score 99.5
Official score: 99.5 · Understand this area’s scale
1 recorded violation
notedCode —Cleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14(B) Quat sanitizer weak. Hold in-use wiping cloths in properly concentrated sanitizer between uses. 200-400ppm for Quat. CDI: Corrected to 200ppm.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial record from Wake County Environmental Services, Oct 24, 2024 · Original Source
1 - Inspection
Jan 29, 2024
Score 99.5
Official score: 99.5 · Understand this area’s scale
2 recorded violations
majorCode 3-501.13Food temperature
Official wording
Approved thawing methods used
Inspector’s notes
3-501.13 ; Priority Foundation; Thawing Method: Pepper soup thawing in food-prep sink; not submerged in water. TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) foods shall be thawed: Under refrigeration that maintains the FOOD temperature at 5C (41F) or less; or as part of cooking process (straight into cooker); or Completely submerged under running water; At a water temperature of 21C (70F) or below; With sufficient water velocity to agitate and float off loose particles in an overflow; and For a period of time that does not allow thawed portions of READY-TO-EAT FOOD to rise above 5C (41F); for more than 4 hours including The time the FOOD is exposed to the running water and the time needed for preparation for cooking. CDI- Soup moved to pan; submerged with water flowing over.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureminorCode 6-501.11Cleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.11; Core; Lamanite surface peeling off low cabinet in prep area and in front service area. Plastic handle insert on low cold-hold unit is cracked with part of the insert missing. PHYSICAL FACILITIES shall be maintained in good repair. Repair the cabinets. Replace the handle insert.; 6-501.114; Core; Prep unit no longer needed; no longer used. Maintain premises free of Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used; and Litter.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial record from Wake County Environmental Services, Jan 29, 2024 · Original Source