farmworker housing inspections unit 3: conducting the inspection
TRANSCRIPT
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Farmworker Farmworker Housing InspectionsHousing Inspections
Farmworker Farmworker Housing InspectionsHousing Inspections
Unit 3: Conducting the Inspection
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• 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
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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
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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.
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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
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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
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Water Supply and Sewage (continued)
• See water test results (where applicable)
• No waste water seeping to surface
Sewer facilities not maintained
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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
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Exterior Openings • Windows operational (not broken/ cracked)
• Screens in place (not torn), especially on doors
• Doors operate freelyBuilding not in good repair
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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
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Fire Safety (continued)
• Second exit available in case of fire
• Fire escape for second-floor rooms
Second exit unsafe
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Sanitation
• Garbage cans (with lids) available • No signs of rodent or insect
infestation
No lid on garbage can
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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)
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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!)
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Electrical (continued)
• Proper wiring if housing is a trailer—no long extension cords on the ground
Unsafe trailer wiring
Proper trailer wiring
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Plumbing• No leaks in pipes,
faucets or sinks• No discoloration
or bad taste in water
Faucet leaks
Water-damaged ceiling
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Plumbing / Toilets• Toilets flush properly
• Enough toilets for number of occupants
• Adequate supply of toilet paper
Does it flush? Not clean & sanitary
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Plumbing: Showers & Water Heaters
• Showers and water heaters adequate for number of occupants
• Pressure relief valve on water heater Shower not maintained
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Interior –Structural Issues
• Interior steps in good condition
• Floors in good condition
• Appropriate permits posted
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Interior – Health & Safety Issues
• No loose and peeling paint (especially in kitchen area)
• No mold growth
• First aid kit properly stocked
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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.
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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
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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
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Kitchen• Proper storage
for food (not left out in open)
No food storage
Model kitchen
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Kitchen: Appliances
• Ranges/stoves operate properly
• No excessive dirt or grease
Model kitchen
Excessive dirt/grease
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Kitchen: Appliances (continued)
• Adequate number and size of refrigerator(s)
• Refrigerator(s) operate(s)/ cool(s) properly
Model eating area