Farmworker Farmworker Housing InspectionsHousing Inspections

Farmworker Farmworker Housing InspectionsHousing Inspections

Unit 3: Conducting the Inspection

• Become familiar with the appropriate inspection forms in advance.

• Establish your own inspection system, using the inspection sheets/checklists as your guide.

• Experienced inspectors find it helpful to follow a consistent sequence for inspecting a property, such as on the next slide.

General Tips

Suggested Inspection Sequence

1. Grounds & exterior2. Initial walk-through of whole interior to

get first impression (of cleanliness and state of repair)

3. Take measurements and go through checklist of:

a. Common area b. Sleeping area c. Bathrooms d. Kitchen

Suggested Inspection Sequence(continued)

• Start at the hardest-to-reach area inside the building.

• It may be helpful to end in kitchen. – Many important items (appliances, first

aid kits, fire extinguishers, etc.) tend to be placed there.

– If the employer is present, you can sit together and discuss the results there.

Housing Site • Grounds cleaned prior to arrival of inspector

• Perimeter free of trash/junk/debris

• No poisonous plants or uncontrolled weeds/grass

• Measure distance from health hazards (mosquitoes, livestock)

Debris & uncontrolled weeds

Water Supply and Sewage• Sewage drains into sewer or an

approved septic tank and tile field

• No standing water on ground

Liquid waste discharged onto ground

Water Supply and Sewage (continued)

• See water test results (where applicable)

• No waste water seeping to surface

Sewer facilities not maintained

Exterior Structure

• Gutters clean and intact • Steps in good condition• Take and record exterior measurements

(overall building dimensions) • Roof in good repair (no sign of recent leaks)

Model exterior

Exterior Openings • Windows operational (not broken/ cracked)

• Screens in place (not torn), especially on doors

• Doors operate freelyBuilding not in good repair

Fire Safety• No flammable

liquids stored in living areas

• Smoke alarms installed and operational

• Fire extinguisher ready to use

Flammable material too close to stove

Fire Safety (continued)

• Second exit available in case of fire

• Fire escape for second-floor rooms

Second exit unsafe

Sanitation

• Garbage cans (with lids) available • No signs of rodent or insect

infestation

No lid on garbage can

Heating/Ventilation

• Facility has adequate heating system, if occupied in cold months

• Heating system is adequate for living area and is properly vented (if applicable)

Electrical• Electrical outlets operable (no broken

plates) • Electrical panel safe and unobstructed • No exposed or unsafe wiring

(extension cords used properly, not overloaded)

No outlet platePanel unsafe

Exposed wiring (near water!)

Electrical (continued)

• Proper wiring if housing is a trailer—no long extension cords on the ground

Unsafe trailer wiring

Proper trailer wiring

Plumbing• No leaks in pipes,

faucets or sinks• No discoloration

or bad taste in water

Faucet leaks

Water-damaged ceiling

Plumbing / Toilets• Toilets flush properly

• Enough toilets for number of occupants

• Adequate supply of toilet paper

Does it flush? Not clean & sanitary

Plumbing: Showers & Water Heaters

• Showers and water heaters adequate for number of occupants

• Pressure relief valve on water heater Shower not maintained

Interior –Structural Issues

• Interior steps in good condition

• Floors in good condition

• Appropriate permits posted

Interior – Health & Safety Issues

• No loose and peeling paint (especially in kitchen area)

• No mold growth

• First aid kit properly stocked

Interior Space

• Take and record room measurements

• To obtain the square feet of floor space available per occupant, multiply the width times the length of the room.

Living/Sleeping Space• Adequate

storage for workers’ clothing and personal items

• Sleeping space adequate for the number of beds per room

Model dorm room

Overcrowded, no clothes storage

Living/Sleeping Space• Sufficient windows and lighting

• Beds available and properly set up (with linens, off the ground)

No bed frames or linensModel dorm room

Kitchen• Proper storage

for food (not left out in open)

No food storage

Model kitchen

Kitchen: Appliances

• Ranges/stoves operate properly

• No excessive dirt or grease

Model kitchen

Excessive dirt/grease

Kitchen: Appliances (continued)

• Adequate number and size of refrigerator(s)

• Refrigerator(s) operate(s)/ cool(s) properly

Model eating area