Bayshore Taqueria

113953, 113953(b) - Hand sinks shall be sufficient in number and conveniently located so as to be accessible at all times

114130, 114169 - All new and used equipment and utensils shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program, e.g. NSF,

114279, 114281, 114282 - After use, mops shall be placed in a position that allows them to air-day without soiling walls, equipment, or supplies, e.g. wall-mounted mop rack

114256 - Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens, and single-use articles cannot occur

114266, 114257, 114257.1, 114259 - Each permanent food facility shall be fully enclosed in a building consisting of permanent floors, walls, and an overhead structure

114279, 114281, 114282 - A room, area, or cabinet separated from any food preparation or storage area, or warewashing area shall be provided for the storage of cleaning equipment and supplies

114149.1 - Mechanical exhaust ventilation equipment shall be provided over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors

114271 - Wall and ceiling finish shall be smooth, durable, easily cleanable, and non-absorbent in all areas where there is food service or preparation, open food storage, warewashing, janitorial servi

114130, 114169 - Submit specification sheets of proposed equipment to DPH for review and approval, prior to purchase and installation

Violation noted (details not available)