At a glance
CleanCleaver food safety systematic review results
What happened?
5problems found
5 problems found · 2 marked critical · Health department inspection, · Jul 30, 2025
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Glide Memorial Church?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Marked critical: Time as a control not marked or logged 8How to fixFix it
- Marked critical: No hot or cold water at a sink 21How to fixFix it
- No backflow test on file 40How to fixFix it
Source: San Francisco Department of Public Health
We review San Francisco health data to make this report. We are not the San Francisco Department of Public Health.
Visit them directly at sf.gov (opens the department's site) · How we review
For Glide Memorial Church's team
Is this your place?
Welcome, Glide Memorial Church. We'll walk through this together, one item at a time. To log the fixes, claim Glide Memorial Church first; we check that you run it.
Your whole team can help. Each person gets one next step, and everyone can see what's done.
This is my place: claim Glide Memorial ChurchWe'll help you get every item done. You don't have to do it alone.
We know an inspection can feel heavy, especially when it's busy.
Fix it together
Follow the steps for each item, with the rule beside it.
Next: Time as a control not marked or loggedThe health department found: “Label all potentially hazardous foods for use with Time as a Public Health Control implementation with the date and…”
First step: The 4-hour option
Then the next one: No hot or cold water at a sink
Log it
Your team logs the fix on their phones, with the time and who did it.
Show what you did
Saying what you fixed, in your own words, builds trust. Families and regulars respect a kitchen that owns it and fixes it.
Each fix step comes from the rule it names: Food Code 3-501.19, Food Code 6-501.112, Food Code 3-302.11, Food Code 7-201.11.
Try it yourself
Fix and log it: Time as a control not marked or logged
A practice run. Nothing is saved. Tap each step when it's done.
0 of 4 done
The 4-hour option
From Food Code 3-501.19
Logged
That's one done. We'll be here for the next.
What people see now
Today, people see the department's words and nothing from you.
What people see after you fix and log it
Example reply
CleanCleaverBusiness reply
Your business replied to this with the public statement:
We fixed this the same day. Now our team logs it on their phones at open and close.
The date of your reply
This is not an official update to the health inspection report. The county's record is unchanged.
Most kitchens get something cited at some point. What people remember is that you fixed it.
Want to join the restaurants in San Francisco that keep their kitchens clean and put their guests' health first?
Claim Glide Memorial ChurchWe'll set it up with you. 25 days free.
Replies are part of a paid plan. We read each one before it goes up. You can take it down any time. Only the department can change its record.
Do you work there, and someone else owns it? I work there
What people see next
Under each item here, people see what you fixed, in your words.
Left alone, or fixed together
Left alone, the same items can come back at the next inspection. Fixed together, they're done.
Not your place?
CleanCleaver puts these same items on your team's phones, with the rule beside each one. Your binder is ready when the inspector is.
25 days free. Cancel anytime.
Inspections
From San Francisco Department of Public Health · 5 inspections on record · Last checked Oct 7, 2026
The health department lists no visits in the last 12 months.
The department inspects each food facility on its own schedule and posts a green, yellow or red placard after each inspection.
Every visit
LatestJul 30, 2025Pass
This one: Pass, inspected Jul 30, 2025.
5 violations listed, 2 marked critical.
Critical (2)
Marked critical by San Francisco Department of Public Health
Time as a control not marked or logged
The department's words
8 Time as a public health control; procedures & records
Label all potentially hazardous foods for use with Time as a Public Health Control implementation with the date and discard time. The discard time shall be 4 hours after food preparation has begun or after removing from proper temperature controls of 41°F or 135°F. Discard potentially hazardous foods, under Time as a Public Health Control, when 4 hours have elapsed. Obtain written approval for Tim
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.19
How can a restaurant or home fix this?
The 4-hour option
- Start with food at 41°F or below, or 135°F or above.
- Mark the container with the discard time: 4 hours after it left temperature control.
- Cook and serve, serve, or throw it out by that time.
- Throw out any container with no time marked.
From Food Code 3-501.19
The 6-hour option (cold food only)
2 more steps in the full guide Read the free guide
Time as a public health control (the 4-hour rule)
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Glide Memorial Church? Fix it
Marked critical by San Francisco Department of Public Health
No hot or cold water at a sink
The department's words
21 Hot and cold running water available
Immediately provide hot running potable water of at least 120°F or greater for the entire food preparation facility.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 5-103.11
How can a restaurant or home fix this?
In CleanCleaver: Log hand sink and dish water temperatures
Hot and cold water at every sink
In CleanCleaver: Log hand sink and dish water temperatures
Are you Glide Memorial Church? Fix it
Not critical (3)
No backflow test on file
The department's words
40 Plumbing; proper backflow devices
Protect the potable water supply with a backflow protection device, as required by applicable plumbing codes. All plumbing, plumbing fixtures, and grease interceptors shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be
Food Code 5-205.15
How can a restaurant or home fix this?
In CleanCleaver: Backflow device test
Backflow test on file
In CleanCleaver: Backflow device test
Are you Glide Memorial Church? Fix it
Hood filters need cleaning
The department's words
37 Adequate ventilation and lighting; designated areas, use
Provide exhaust hoods to remove toxic gases, heat, grease, vapors, and smoke and be approved by the local building department. Canopy-type hoods shall extend 6 inches beyond all cooking equipment. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. Adequate lighting shall be prov
Food Code 6-501.14
How can a restaurant or home fix this?
In CleanCleaver: Hood filters
Hood filters clean
In CleanCleaver: Hood filters
Are you Glide Memorial Church? Fix it
Equipment in poor repair
The department's words
35 Equipment approved; clean; installed; good repair; capacity
Ensure all equipment is approved, properly installed, clean, and maintained in good repair. Ensure all appliances are NSF-approved, commercial grade, durable, and easily cleanable.
Food Code 4-101.11
How can a restaurant or home fix this?
In CleanCleaver: Look over the equipment; report anything broken
Equipment in good repair
In CleanCleaver: Look over the equipment; report anything broken
Are you Glide Memorial Church? Fix it
EarlierNov 14, 2024Complaint (I)Pass
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
EarlierJul 8, 2024ReinspectionPass
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
EarlierJun 21, 2024Routine inspectionPass
3 violations listed, 1 marked critical.
Critical (1)
Marked critical by San Francisco Department of Public Health
The department's words
23 No insects, rodents, birds or nonservice animals
Eliminate the infestation/activity of cockroaches/rodents/flies/vermin from the food facility by using only approved methods. Remove all evidence of the infestation and thoroughly clean and sanitize all affected surfaces. Construct, equip, maintain and operate the food facility so as to prevent the entrance and harborage of animals, birds and vermin including, but not limited to, rodents and insec
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (2)
Raw food not kept apart from ready-to-eat food
The department's words
27 Food separated and protected
Ensure all food is separated and protected from potential cross contamination. Store produce and ready-to-eat foods completely separate or above raw foods including but not limited to raw eggs, fish, meat, ratites, game animals, and poultry. Provide adequate sneeze-guard protection, a container that has a tight fitting and securely attached lid, or dispense food from an approved mechanical dispens
Chemicals unlabeled or stored near food
The department's words
29 Toxic substances properly identified, stored and used
Administer all pesticides through a state licensed pest control operator. Immediately discontinue the use of unapproved pesticide at the food facility. Store all poisonous substances, detergents, bleaches, and cleaning compounds away from food, utensils, packaging materials, and food-contact surfaces. Provide label to working containers of chemicals taken from bulk supplies with the common name of
EarlierFeb 21, 2024Site VisitPass
No notes were taken at this visit. No inspector comment was found. See the official report (opens the department's site) for more information.
Source: San Francisco Department of Public Health. This is the department's data, not CleanCleaver's. See the department's full record (opens the department's site)
What you can do
As a customer of Glide Memorial Church, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Time as a control not marked or logged Read the free guide
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
- No backflow test on file In CleanCleaver: Backflow device test
- Hood filters need cleaning In CleanCleaver: Hood filters
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
Let Glide Memorial Church know
Ask for the manager. Glide Memorial Church can only fix what it knows about.
The department lists no phone for this place.
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Families clean together. Chores and food dates for everyone at home.
Complain directly to the health department
We are not the health department. You can report to them on their site. Report to San Francisco Department of Public Health (opens the department's site)
When regulars speak up kindly and kitchens fix things, the whole neighborhood eats well. Now you know what the inspector found, and what you can do about it.
Do you work at or run Glide Memorial Church?
See the plan to fix each item and show what you did.
Address thisAbout this record
The city's open data lists each violation with the department's standard wording. The inspector's own notes are in the report on the department's lookup: search for the name.
Most people don't know what a normal result looks like for a place that's open every day. The ranges use each place's last routine inspection in this area. No other county is mixed in.
San Francisco gives each inspection a result, not a score, so there is no typical range to show.
San Francisco posts a green, yellow or red placard after each inspection. Green, Pass: zero to 1 major violations at the inspection. Yellow, Conditional Pass: 2 or more major violations, corrected at the inspection, and a reinspection follows. Red, Closure: health hazards or major violations that can't be fixed right away. There is no score or letter grade.
- Listed as
- H23 - FOOD PREP AND SERVICE (FEE EXEMPT)
- Result
- Pass
- Source
- San Francisco Department of Public Health
This is not an official ranking or grade. See the official source: San Francisco Department of Public Health (opens the department's site) .
Information on this page may be out of date. Check the original source to confirm.