L C'S FAST FOOD JOINT
19505 NW 2 AVE
Overall Food Safety Rating
★★☆☆☆ (2.0/5)
Based on 7 health inspection reports
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All Inspection Reports
Inspection on 4/28/2025
High Priority
0
Intermediate
0
Basic
2
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 36-37-5:Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In the establishment. - From follow-up inspection 2025-04-28: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In the establishment. **Time Extended**
- 40-06-5:Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed multiple food items in the reach in cooler mixed with restaurant food items. - From follow-up inspection 2025-04-28: Observed multiple food items in the reach in cooler mixed with restaurant food items. **Time Extended**
Food safety inspection conducted on 4/28/2025 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 4/24/2025
High Priority
2
Intermediate
1
Basic
3
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In the establishment.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed multiple food items in the reach in cooler mixed with restaurant food items.
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed garbanzo beans (51F - Cooling); curry chicken (50F - Cooling); curry potatoes (52F - Cooling); shrimp (50F - Cooling); pumpkin purée (50F - Cooling) stored in the reach in cooler for more than 6 hours. Stop sale.
- 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed garbanzo beans (51F - Cooling); curry chicken (50F - Cooling); curry potatoes (52F - Cooling); shrimp (50F - Cooling); pumpkin purée (50F - Cooling) stored in the reach in cooler for more than 6 hours. Stop sale.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked items in the reach in cooler for about 2 days ago with no date label, operator placed dates. Corrected On-Site
Food safety inspection conducted on 4/24/2025 revealed 6 total violations (2 high priority, 1 intermediate, 3 basic).
Inspection on 12/18/2024
High Priority
2
Intermediate
1
Basic
3
Total
6
Inspection Details:
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation
- 14-69-4:Basic - Ice buildup in reach-in freezer at the front counter. Repeat Violation
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spoons in standing water of 86F. Operator removed water. Corrected On-Site Repeat Violation
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed curry chicken (52F - Cooling); curry potatoes (50F - Cooling) stored in the reach in cooler over night. Stop sale.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed curry chicken (52F - Cooling); curry potatoes (50F - Cooling) stored in the reach in cooler over night. Stop sale.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At the front counter. Operator placed new roll. Corrected On-Site Repeat Violation
Food safety inspection conducted on 12/18/2024 revealed 6 total violations (2 high priority, 1 intermediate, 3 basic).
Inspection on 7/8/2024
High Priority
1
Intermediate
2
Basic
3
Total
6
Inspection Details:
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout the kitchen. Repeat Violation
- 14-69-4:Basic - Ice buildup in reach-in freezer at the front. Repeat Violation
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. 3 compartment sink Repeat Violation
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee being in food preparation with no handwashing. Educated employee and operator when to wash their hands properly.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At the front counter, operator placed new roll. Corrected On-Site Repeat Violation
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed shrimp, curry goat, potatoes stored in the reach in cooler since 2 days ago, as per operator.
Food safety inspection conducted on 7/8/2024 revealed 6 total violations (1 high priority, 2 intermediate, 3 basic).
Inspection on 4/1/2024
High Priority
2
Intermediate
0
Basic
9
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout the whole establishment.
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles encaving in the kitchen by the entrance.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout the kitchen.
- 16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed employee rinsing a container on the 3 compartment sink with no soap or sanitizer. Advised operator to prepare the 3 compartment sink before cleaning equipment.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up in the reach in freezer by the entrance of the kitchen. Repeat Violation
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spoons stored in standing water by the microwave. Operator removed water. Corrected On-Site Repeat Violation
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled. Operator cleaned during the inspection.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood in the kitchen with grease, and stove top with food debris.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled by the 3 compartment sink.
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed chicken (45F - Cooling); potatoes (48F - Cooling) stored inside the reach in cooler over night, as per operator.
- 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed chicken (45F - Cooling); potatoes (48F - Cooling) stored inside the reach in cooler over night, as per operator.
Food safety inspection conducted on 4/1/2024 revealed 11 total violations (2 high priority, 0 intermediate, 9 basic).
Inspection on 1/16/2024
High Priority
0
Intermediate
2
Basic
3
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 36-32-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles in caving in the kitchen. - From follow-up inspection 2024-01-16: Observed ceiling tiles in caving in the kitchen. **Time Extended**
- 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling in the kitchen soiled. - From follow-up inspection 2024-01-16: Observed ceiling in the kitchen soiled. **Time Extended**
- 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. In the kitchen. - From follow-up inspection 2024-01-16: Floor tiles missing and/or in disrepair. In the kitchen. **Time Extended**
- 11-27-4:Intermediate - - From initial inspection : Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Printed form for operator. Corrected On-Site - From follow-up inspection 2024-01-16: Printed form for operator. **Time Extended** **Corrective Action Taken**
- 11-26-1:Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Printed form for operator, and had employee sign during the inspection. Corrected On-Site - From follow-up inspection 2024-01-16: Printed form for operator, and had employee sign during the inspection. **Time Extended** Corrected On-Site
Food safety inspection conducted on 1/16/2024 revealed 5 total violations (0 high priority, 2 intermediate, 3 basic).
Inspection on 12/13/2023
High Priority
2
Intermediate
7
Basic
9
Total
18
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles in caving in the kitchen.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling in the kitchen soiled.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. In the kitchen.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up in the reach in freezer.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At the front counter.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters in the kitchen soiled and interior of flat grill soiled. Repeat Violation
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw beef in standing water thawing. And cooked beef in room temperature. Operator placed items inside reach in cooler.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
- 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed spoons stored in dirty water of 88F in the kitchen. Operator discarded items. Repeat Violation
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license expired on 10/01/23. Admin Complaint
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Printed form for operator. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed stove top with heavy grease accumulation. Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At the front counter and in the kitchen. Operator placed items. Corrected On-Site
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Printed form for operator, and had employee sign during the inspection. Corrected On-Site
- 27-11-4:Intermediate - No running water at mop sink. Observed no hot and cold water at the mop sink outside.
- 31B-03-4:Intermediate - No soap provided at handwash sink. In the kitchen. Operator placed new. Corrected On-Site
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked items as chicken, beef, goat, potatoes and beans stored in the kitchen reach in cooler since 12/10/23, as per operator with no date label.
Food safety inspection conducted on 12/13/2023 revealed 18 total violations (2 high priority, 7 intermediate, 9 basic).