Physical facilities maintained clean: Cleaning frequency, restrictions, and methods Observation: Perform final cleaning as construction is completed.
Maintaining premises free of litter and unnecessary equipment Observation: Remove all construction debris as construction is completed.
Handwashing cleanser, availability Observation: Stock all handsinks with soap.
Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean Observation: Perform final cleaning of all non food contact surfaces when construction completed.
Hand drying provided Observation: Stock all handsinks with papertowels.
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