Great Steak & Potato Co Fails Reinspection with Dirty Water

Great Steak and Potato Co in Tenderloin failed its reinspection on October 2nd, proving that some restaurants simply cannot maintain basic food safety standards even after being warned. The restaurant near Powell St BART demonstrated a concerning pattern of sanitation failures that put customers at serious risk of foodborne illness.

Critical Sanitation Failures

During this inspection, health officials discovered that the restaurant's cleaning and sanitizing systems were completely inadequate. The most alarming finding was that sanitizing solution in the front of house contained zero parts per million chlorine bleach, while the three-compartment sink measured only 15 ppm when California law requires 100 ppm for effective pathogen elimination. Inspector Cristina Fung-Autry observed employees engaging in shocking practices that could contaminate food served to unsuspecting customers. One worker was caught using a visibly dirty apron with food residue to wipe ketchup containers, spreading potential contaminants directly onto items customers would touch and consume. The inspector had to provide immediate education and watch as staff properly washed, rinsed, and sanitized the contaminated surfaces. The food contact surfaces violations extended beyond poor cleaning chemicals. Staff were observed skipping the sanitization step entirely when cleaning ketchup tops during active warewashing operations, meaning these surfaces that directly contact food were never properly disinfected.

Infrastructure Problems Persist

Perhaps most concerning for long-term food safety, the restaurant's hot water system remained broken, delivering only 116°F to food preparation sinks, mop sinks, and the three-compartment sink. This temperature is far below the minimum required for effective sanitization and proper handwashing, creating an environment where bacteria and viruses can thrive on surfaces and hands. Additional problems included cut onions stored in discolored plastic containers that appeared uncleanable, tomato sauce stored in metal cans, and unclean shelving underneath the front service area. Inspectors also noted numerous pieces of broken equipment that management claimed were no longer in use, including a potato warmer and equipment next to the slicer.

Pattern of Non-Compliance

This failed reinspection follows a conditional pass on September 24th, when the restaurant was cited for improper hot and cold holding temperatures, reheating violations, and the same hot water problems that persist today. The fact that basic infrastructure issues like hot water availability went unaddressed between inspections raises serious questions about management's commitment to food safety. The restaurant also lacked proper air gaps on piping near the ice machine, creating potential for dangerous backflow contamination of ice that customers consume in their beverages.

Health Risks for Diners

These violations create multiple pathways for foodborne illness. Without proper sanitizing solutions, dangerous bacteria like Salmonella, E. coli, and norovirus can survive on cutting boards, utensils, and food containers. The inadequate hot water means staff cannot properly wash hands after handling raw ingredients or touching contaminated surfaces. Customers dining at this Tenderloin establishment during this period were potentially exposed to cross-contamination from dirty aprons touching food containers and improperly cleaned surfaces. The restaurant received another opportunity to correct these violations, with a follow-up inspection scheduled for October 16th or later. The continued operation despite these serious sanitation failures highlights the importance of checking restaurant inspection records before dining, especially in neighborhoods with high restaurant turnover like the Tenderloin district.