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Single Room Occupancy Hotel Safety & Stabilization Task Force


Purpose:

The Single Room Occupancy Task Force (SRO Task Force) is organized to advise San Francisco policy makers on policies, codes, and legislation that impact residents, owners, and managers of SRO Hotels and to serve as a conduit for discussion and consensus between tenants, owners, managers and City policy makers in making informed decisions impacting SRO hotels.  Additionally, the Task Force helps relevant City departments stay informed about issues that affect SROs, to see and overcome barriers presented by existing policies and practices, and to develop and carry out SRO policies in a unified and consistent fashion.  The purpose of the SRO Task Force is to help ensure a unified SRO hotel strategy that is supported by the Mayor, the Board of Supervisors, City departments, nonprofit agencies, owners, managers, tenants and the community at large.

 

Goals:

Goal 1:  San Francisco SRO hotels are safe, accessible, stable, and ‘just’ places to live in.

  1. Identify and provide training, consultation and direct services furthering this goal.
  2. Develop and advocate legislation, regulations, policies and/or procedures furthering this goal.
  3. Monitor compliance with relevant laws, regulations, policies and/or procedures.

Goal 2:  Affordable, healthy, and appropriate housing options are available in San Francisco so that extremely low-income families do not have to raise their children in SRO hotels.

  1. Advocate strategies to move families out of SROs and into permanent housing.
  2. Advocate that San Francisco housing and supportive housing units are affordable to families making 0 to 25% of the median income.
  3. Advocate strategies to prevent families from losing their housing.
  4. Review San Francisco Planning Code, Administrative Code, and other pertinent City Ordinances and recommend amendments necessary to implement Goal 2.



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Environmental Health Inspectors inspect over 7,000 locations including restaurants, bars, markets, bakeries, pushcarts, stadium food facilities and any other facility that serves food to the public. Inspections reduce the number of food-related illnesses by providing information to the public.