Great Steak And Potato Fails Reinspection

Dirty cutting boards and utensils cause 76% of cross-contamination. Biofilms protect bacteria from cleaning. One contaminated surface spreads pathogens to dozens of foods.

1. MAINTAIN 100 ppm chlorine bleach in all food preparation areas. -Observed the sanitizing solution was 0 ppm chlorine bleach in the front of the house and 15 ppm chlorine bleach in the third compartment of the three compartment sink during active warewashing when 100 ppm is required. Corrected on site - Per Inspector's request, the sanitizing solution was remade to 100 ppm chlorine bleach. 2. PROPERLY wash, rinse, and sanitize all food contact surfaces. -Observed improper sanitization of food contact surfaces during active warewashing (no sanitization step observed for top of ketchup). Corrected on site - Education provided. Per Inspector's request, the employee correctly washed, rinsed, and sanitized dish. 3. DISCONTINUE using unclean surfaces to clean food contact surfaces. -Observed employee use apron that does not appear clean (residue is observed on apron) wipe the lid of ketchup container. Corrected on site - Education provided. Per Inspector's request, the ketchup top was washed, rinsed, and sanitized. 114117, 114125(b), 114141

Without hot water, dishes cannot be sanitized and hands cannot be properly washed. Allows survival of viruses and bacteria that cause foodborne illness.

-Observed the food preparation sink, mop sink, and three compartment sink's maximum hot water temperature is 116F. Cristina Fung-Autry Inspector (415) 252-3925 Inspector Phone cristina.fung-autry@sfdph.org Inspector Email Fouad Kardy Received By Refused to Sign Current 1 Total 3 Insp Date 10/02/2025 Time In 03:00 PM Time Out 04:06 PM Purpose of Inspection Reinspection Follow-up Call On Inspector TBD Date 10/16/2025 or After: GREAT STEAK AND POTATO CO Permit Name 3251 20TH AVE #250E SAN FRANCISCO CA 94132 Address Owner Certified Food Manager Certification Expiration Date TAHAINASSKAR LLC FKARDY2@HOTMAIL.COM PIC Email Phone (415) 564-0535 20121528698 LIN 03/31/2026 Expiration Date Interative output

Improper storage allows pest access and temperature abuse. Food on floor contacts contaminated water during cleaning. Expired foods cause illness.

1. IMMEDIATELY discontinue use of this containers and PROVIDE new containers. -Observed cut onions stored in plastic tubs that are discolored and do not appear to be cleanable and observed tomato sauce being stored in can.

Dirty surfaces harbor pests and serve as bacteria reservoirs. Accumulated grease and food debris attract cockroaches and rodents.

-Observed the shelving underneath the front service area appears unclean.

Household equipment cannot withstand commercial use and harbors bacteria in cracks. Latex gloves cause severe allergic reactions in sensitive individuals.

1. REPAIR, REPLACE, or REMOVE equipment in disrepair or not neccessary to the facility. -Observed there was numerous equipment in which the Person in Charge stated are no longer used by the facility such as: potato warmer underneath the oven on prep table in the front service area, equipment next to the slicer. 114182

Without sanitizer, wiping cloths become bacteria breeding grounds. One contaminated cloth can spread pathogens to every surface it touches.

1. PROVIDE a 1-inch air gap on all piping/tubing to floor sink to prevent backflow. -Observed a lack of an air gap in the red tubing by the ice machine. Cristina Fung-Autry Inspector (415) 252-3925 Inspector Phone cristina.fung-autry@sfdph.org Inspector Email Fouad Kardy Received By Refused to Sign Current 2 Total 3 Insp Date 10/02/2025 Time In 03:00 PM Time Out 04:06 PM Purpose of Inspection Reinspection Follow-up Call On Inspector TBD Date 10/16/2025 or After: GREAT STEAK AND POTATO CO Permit Name 3251 20TH AVE #250E SAN FRANCISCO CA 94132 Address Owner Certified Food Manager Certification Expiration Date TAHAINASSKAR LLC FKARDY2@HOTMAIL.COM PIC Email Phone (415) 564-0535 20121528698 LIN 03/31/2026 Expiration Date Interative output

Without sanitizer, wiping cloths become bacteria breeding grounds. One contaminated cloth can spread pathogens to every surface it touches.

1. PROVIDE a 1-inch air gap on all piping/tubing to floor sink to prevent backflow. -Observed a lack of an air gap in the red tubing by the ice machine. Cristina Fung-Autry Inspector (415) 252-3925 Inspector Phone cristina.fung-autry@sfdph.org Inspector Email Fouad Kardy Received By Refused to Sign Current 2 Total 3 Insp Date 10/02/2025 Time In 03:00 PM Time Out 04:06 PM Purpose of Inspection Reinspection Follow-up Call On Inspector TBD Date 10/16/2025 or After: GREAT STEAK AND POTATO CO Permit Name 3251 20TH AVE #250E SAN FRANCISCO CA 94132 Address Owner Certified Food Manager Certification Expiration Date TAHAINASSKAR LLC FKARDY2@HOTMAIL.COM PIC Email Phone (415) 564-0535 20121528698 LIN 03/31/2026 Expiration Date Interative output