Restaurant · Wake County, NC

Kick Back Jack's

Name: Kick Back Jack's
Address: 1405 Garner Station Blvd, Wake County, NC

1405 Garner Station Blvd

Last inspected Mar 10, 2026 · View Map ↗ · Compare ↗

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Score 97

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

The full inspection history

6 inspections

1 - Inspection

Mar 10, 2026

Score 97

Official score: 97 · Understand this area’s scale

5 recorded violations

notedCode 3-302.11 Packaged and Unpackaged Food - SeparationOther

Official wording

Food separated & protected

Inspector’s notes

3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P)- Noted sliced cheese and cooked ribs stored in front of raw hamburger patties in the cooler drawer. Discussed rearranging to minimize the risk of raw animal proteins from dripping onto the ready-to eat food items in cooler drawer. CDI- items re-arranged.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

notedCode —Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2) -Noted fried wings were temping between 45-44 in the poultry prep cooler. Noted ambient air for prep cooler is currently 46 F during time of inspection. Also noted overfilled containers of sliced turkey and a thick container of house ranch dressing reading at 44-43 on the make line. Discussed not overfilling containers ( or going above the chill line) to help maintain cold hold temps to 41 F or below. CDI- Items transferred to walk-in to cool down or iced down.

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 temperature

notedCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Noted tightly covered ; double stacked containers of spinach dip cooling in the walk-in cooler. Loosely cover containers during the cooling process. 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. CDI- PIC uncovered noted containers

In plain English

More about food kept at an unsafe temperature

notedCode —Cleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-501.11 Good Repair and Proper Adjustment - Equipment (C)- Noted center deep fryer no longer functioning. PIC has however placed a work order noted unit and currently awaiting repairs. Also noted poultry prep cooler is no longer working properly. Noted ambient air for prep cooler was 46 F. Noted ice build up along the condenser line in walk in freezer. PIC stated he would place a work order for noted units.

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 problems

notedCode —Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13 Nonfood Contact Surfaces (C) Detail cleaning needed along the top storage shelves above the rear prep sinks. Also noted some accumulation residue build up along the sides of flat top grill unit. Increase frequency of cleaning through out the facility.

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 problems

Official record from Wake County Environmental Services, Mar 10, 2026 · Original Source

1 - Inspection

Jul 24, 2025

Score 98

Official score: 98 · Understand this area’s scale

5 recorded violations

notedCode 3-501.16(A)(2) Observed containers of sauteed mushroomsFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2) Observed containers of sauteed mushrooms; as well as overfilled containers of sliced turkey and ground beef; holding temperatures above 41F in the worktop cooler. Additionally; containers of sliced cheese; raw hamburger patties; and raw chicken in the cooler drawers were recorded between 45-46F. Further inspection revealed the cooler drawers were no longer functioning; with ambient air temperatures measured at 48 F. All Time/Temperature Control for Safety (TCS) foods must be maintained at or below 41 F when held cold. CDI- Staff were instructed not to overfill containers with TCS foods and to regularly monitor temperatures along the make line to ensure equipment is functioning correctly and foods are held at safe temperatures. TCS foods were iced down; moved to alternate functioning coolers; or discarded as necessary.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Noted tightly covered containers of pasta and spinach dip cooling in the walk-in cooler. Loosely cover containers during the cooling process. 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. CDI- PIC uncovered noted containers

In plain English

More about food kept at an unsafe temperature

notedCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Noted wet wiping cloths stored prep table surface. Wet wiping cloths must be submerged in sanitizer solution in between use. CDI- wet wiping cloths placed in sanitizer in between use.

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 problems

minorCode —Cleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-501.11 Good Repair and Proper Adjustment - Equipment (C)- Observed that the cooler drawers on the right-hand side of the cook line are no longer operational. Ensure all equipment is properly maintained and kept in good working condition. Person in charge stated they would placed a work order for noted units.

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 problems

minorCode 4-602.13 Nonfood Contact Surfaces (C) Detail cleaning needed along the interior surface of prep cooler unitsCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13 Nonfood Contact Surfaces (C) Detail cleaning needed along the interior surface of prep cooler units; specifically the interior base of the poultry prep cooler and the racks in the walk in cooler and beer cooler. Increase frequency of cleaning through out the facility.

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 problems

Official record from Wake County Environmental Services, Jul 24, 2025 · Original Source

1 - Inspection

Mar 3, 2025

Score 99.5

Official score: 99.5 · Understand this area’s scale

1 recorded violation

notedCode —Equipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-302.12 Priority foundation: No thermometer in the grill refrigerator. Provide thermometers that are readily accessible in refrigeration units. The PIC added a thermometer during the inspection.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

Official record from Wake County Environmental Services, Mar 3, 2025 · Original Source

1 - Inspection

Oct 3, 2024

Score 96.5

Official score: 96.5 · Understand this area’s scale

3 recorded violations

notedCode —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-202.12 Provide at least 100F water at handsinks. Hand sink in the front prep area is 97F. Provide a minimum of 100F at hand sinks.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2) Hamburger is 38-50F and chicken is 44F in the grill low boy refrigerator. Keep all TCS food at or below 41F when held cold. Ice bags were placed on the hamburgers and chicken.

In plain English

More about food kept at an unsafe temperature

notedCode —Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111 Flies are present in the kitchen. Keep the establishment free of flies. Use pest management.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects

Official record from Wake County Environmental Services, Oct 3, 2024 · Original Source

1 - Inspection

Apr 11, 2024

Score 97.5

Official score: 97.5 · Understand this area’s scale

6 recorded violations

criticalCode 2-301.14Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.14; Priority; Noted a lack of handwashing among food employees on the cook line. After touching bare human body parts other than clean hands and clean; exposed portions of arms; after using the toilet room; after caring for or handling SERVICE ANIMALS or aquatic animals as specified in par. 2-403.11(B); except as specified in par. 2-401.11(B); after coughing; sneezing; using a handkerchief or disposable tissue; using tobacco; eating; or drinking; after handling soiled EQUIPMENT or UTENSILS; during FOOD preparation; as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; when switching between working with raw FOOD and working with READY-TO-EAT FOOD; before donning gloves for working with FOOD; and after engaging in other activities that contaminate the hands. CDI- Education provided.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; Observed a container of raw hamburger patties temping between 44-45 F in the cooler drawer. Further investigation determined cooler drawer was not fully closed in between use. Hold all TCS items at 41 F or below for cold holding. CDI- packs of ice used to cool down noted food items.

In plain English

More about food kept at an unsafe temperature

minorCode 4-501.12Cleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-501.12; Core; Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed imbedded soil and old product residue on noted cutting surfaces and boards. Need to replace or properly resurface scarred cutting boards.

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 problems

minorCode 4-601.11(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Observed encrusted grease build up along the sides of the cook line equipment. Noted an accumulation of encrusted grease build-up along the exterior surface of drawer warmer unit located below the flat top grill unit. Detail cleaning needed for the storage racks near the dish machine area as well. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Increase frequency of cleaning.

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 problems

minorCode 5-501.111Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.111; Core; Noted top lid for one of the outside dumpsters has been torn off. Storage areas; enclosures; and receptacles for REFUSE; recyclables; and returnables shall be maintained in good repair.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

minorCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core. Detail cleaning needed for the floor spaces behind and underneath the bulk ice machine and cook line equipment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.

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 problems

Official record from Wake County Environmental Services, Apr 11, 2024 · Original Source

1 - Inspection

Dec 21, 2023

Score 96

Official score: 96 · Understand this area’s scale

9 recorded violations

criticalCode 2-301.14Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.14; Priority; Observed food employee handle raw shrimp; change gloves; then proceed to pull ready-to food from the microwave. After potential contamination and after handling raw animal food; gloves shall be removed and hands washed before changing task. CDI- Education provided and employee instructed to wash hands.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; Noted labels missing from working spray bottles of sanitizer solution near the dishwashing area. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- Spray bottles relabeled.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

majorCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Noted tightly covered double-stacked containers of pasta and tightly wrapped containers of baked beans cooling in the walk-in cooler. Loosely cover containers during the cooling process. 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. CDI- PIC uncovered noted containers

In plain English

More about food kept at an unsafe temperature

minorCode 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core; Noted labels missing for the working squeeze bottles of oils and dressings on the cook line. Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta; working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT; such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the FOOD.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

minorCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Noted wet wiping cloths stored in 0ppm Sink and Surface sanitizer. Ensure all wet wiping cloths are kept submerged in sanitizer solution in between use. Sink and Surface sanitizer solution must be maintained between 272-700 ppm DDBSA. CDI- sanitizer remixed during inspection.

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 problems

minorCode 4-903.11(A) and (C)Equipment and utensils

Official wording

Single-use & single-service articles: properly stored & used

Inspector’s notes

4-903.11(A) and (C); Core; Observed a few stacks of the single-service baskets stored in a upright position above the cookline on the far right-hand side. Ensure all single-service items are stored in a clean; dry location in a inverted position.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

minorCode 4-501.12Cleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

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 problems

minorCode 4-601.11(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Observed encrusted build-up on the side panels of the deep fryer unit; the faucet handles/basins of the handwashing sink and the pipes along the cook line. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Increase frequency of cleaning.

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 problems

minorCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Observed grime build-up along the wall to floor junctures throughout the prep kitchen. Detail cleaning needed for the floor spaces behind and underneath the bulk ice machine and cook line equipment as well. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.

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 problems

Official record from Wake County Environmental Services, Dec 21, 2023 · Original Source