| Item | Status | Points | Remarks | Description |
| 40* | No | 4 | JCDH 3.2.2 Management allows secondhand smoke in the food establishment.
| Toxic or poisonous items; Medicines; First aid materials: Stored; Labeled; Used. |
| 13 | No | 1 | 3-305.11 Store food in a clean, dry location where it is not exposed to splash, dust, or other contamination. / Bin of tortillas stored partially covered in rear storage.
| Food contamination prevented during storage, preparation, display, handling, other. |
| 17 | No | 1 | 4-602.12 Clean food contact cooking and baking equipment at least every 24 hours.4-601.11 Clean shelves and bottoms of refrigerator and freezer./ Some standing water in bottom of coolers. Debris in bottom of pizza oven.
| Cooking surfaces, non-food contact surfaces: clean. Frequency; Methods; Refills. |
| 21 | No | 1 | 3-304.14 Change the sanitizing solution for wiping cloths when visibly soiled. / Solution cloudy behind bar.
| Wiping cloths; clean, use limitations, stored. |
| 30 | No | 1 | 6-202.14 Provide tight fitting and self-closing doors on restrooms. / No self closure on restroom door in saloon.
| Toilet rooms constructed, supplied. |
| 37 | No | 1 | 6-303.11 Provide at least 50 foot candles of light in food prep and ware washing areas. / Some malfunctioning lights in kitchen.
| Lighting, Ventilation: adequate. Ventilation system(filters), clean, operated. Lights shielded. |