Restaurant · Wake County, NC

Khao Sen

Name: Khao Sen
Address: 2100 Gathering Square Ct, Wake County, NC

2100 Gathering Square Ct

Last inspected Jul 8, 2026 · View Map ↗ · Compare ↗

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Score 98

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

The full inspection history

5 inspections

1 - Inspection

Jul 8, 2026

Score 98

Official score: 98 · Understand this area’s scale

2 recorded violations

notedCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Ready-To-Eat Time / Temperature Control for Safety Food; Disposition; Cooked duck gravy in front cooler with date marking 6/20. Manager showed EC reach-in freezer with other small portions of this gravy frozen with same date marking. Educated about cooked TCS foods being held for maximum of 7 days excluding time in freezer and if items are frozen to keep prepared date and add date when removed from freezer. Date added to container during inspection. Repeat violation but improvement on date marking and freezing items since previous inspection. Full repeat points may be taken next inspection if date marking violation.

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

notedCode 3-304.12 In-Use UtensilsEquipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 In-Use Utensils; Between-Use Storage; Core; Bowl of cooked pork sitting on top of container of more cooked pork. Another bowl sitting on top of raw beef. If bowls are used for portioning EC recommended to keep ready-to eat bowl on a clean part of the prep table; away from raw foods; and designated scoop for the raw beef . Since bottom of bowl is touching ready-to eat food; the bottom is considered food contact surface and may contaminate the food if bowl is placed on unclean part of a prep table. During pauses in food preparation utensils shall be stored in the food with handles above the food or on a clean sanitized surface. Bowls removed from the two containers in this make line cooler during inspection. Recommended large scoops with handles.

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, Jul 8, 2026 · Original Source

1 - Inspection

Nov 6, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

notedCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Ready-To-Eat Time / Temperature Control for Safety Food; Disposition; Green coconut curry and cooked curry in walk-in cooler with date marking 10/26. Manager stated neither of these are frozen and green curry is not ordered as frequently as yellow or other curry that is prepared in the facility. Educated about cooked TCS foods being held for maximum of 7 days excluding time in freezer and if items are frozen to keep prepared date and add date when removed from freezer. Curry voluntarily discarded during inspection.

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

notedCode 4-303.11 (A) (B)Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-303.11 (A) (B);Priority Foundation; Sanitizer at three compartment sink not dispensing out enough solution. Sink was empty and no employee washing dishes during inspection. Cleaning agents and chemical sanitizers that are used to clean and sanitize equipment and utensils shall be provided and available for use during all hours of operation. Air gap in line of solution at dispenser. Manager manually poured about a half a cup of sanitizer concentration directly from bottle to sanitizer sink basin with water. Solution mixed and tested at 300-400ppm. All items are pre-washed and then sent through dish machine according to employee. Manager agreed to manually mix solution until company can service dispenser. No points deducted

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, Nov 6, 2025 · Original Source

1 - Inspection

Sep 10, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

1 recorded violation

notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding; Priority; Pooled eggs; and curry sauces in two separate containers in ice bath holding above 41F. Food product at bottom of container where product submerged in ice water bath at 41F but product above ice at 45F in one container and 50F in the second container. Add more ice and water to allow food items to be submerged to level of product. Ice and water added during inspection.

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

Official record from Wake County Environmental Services, Sep 10, 2025 · Original Source

1 - Inspection

Feb 26, 2025

Score 99

Official score: 99 · Understand this area’s scale

1 recorded violation

notedCode —Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11 several spray bottles of glass cleaner not labeled. 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. Labeled at time of inspection.

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

Official record from Wake County Environmental Services, Feb 26, 2025 · Original Source

1 - Inspection

Jul 1, 2024

Score 99.5

Official score: 99.5 · Understand this area’s scale

1 recorded violation

minorCode 4-901.11Equipment and utensils

Official wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s notes

4-901.11; Core; Observed clean inverted food containers stacked wet. After cleaning and sanitizing; equipment and utensils shall be air-dried. Completely air dry these items before stacking them.