Slip & Fall Standards

I just finished a deposition in Queen Creek, AZ. The case was a Slip & Fall. At issue was, Did the operator of a restaurant use good business practice in protecting customers from a potentially hazardous condition? The floor was a textured Ceramic Tile, the hazard was an uncooked shrimp on a restaurant floor. Is the Standard of Care published recommendations, or the customs and practices by operators of like facilities?

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