Agricultural Safety and Health Bureau
Division of Occupational Safety and Health1101 Mail Service center
Raleigh, NC 27699-1101(919) 807-2923
Fax: (919) 807-2924
www.nclabor.com

N.C. Department of Labor

Migrant Housing Inspection Checklist
1. Inspector’s name:

6. Inspection date:

2a. Grower’s name/Telephone number:

7. Housing description:

2b. Grower’s complete address:

8. County and housing site directions:

3. Crew leader:

9. Water supply/sewage disposal approved:
o Yes o No

4. Crops grown:

10. Number of occupants approved for:5. Type of inspection:o Preoccupancyo Occupied housing

A. Site1. adequately drained
2. site free from depressions and water nuisance
3. 200 feet from collections of inactive water
4. 500 feet from livestock feeding or quartering area
5. grounds and open areas maintained in sanitarycondition
Heat—General Structure (May 15–September 1)
1. adequate heating equipment if used during cold
weather. Note: Any time the outside temperature
falls below 50° F., heaters must be provided
2. heating equipment must be capable of heating thearea to 65° F.
Lighting—General Structure
1. one ceiling fixture and one wall outlet in rooms andservice rooms
2. 30 footcandles provided 30 inches from floor
in living quarters and kitchen
3. 20 footcandles provided for toilet and service rooms
Water Supply—General Structure
1. within 100 feet from shelter
2. water supply equal to 35 gallons per person per day
3. no common drinking cups
4. drinking fountains provided (ratio of 1 fountainto 100 occupants)
B. Shelter
1. protects against elements
2. 7-foot ceiling minimum
3. floors made of wood, concrete, or asphalt
4. floors smooth, tight, and in good repair
5. wooden floors at least 1 foot above ground level
6. window area equal to 1⁄10 of floor space
7. one-half of windows will open for ventilation
8. windows unbroken
9. windows and door screened
10. screen door has self-closing device
11. 100 square feet per person for cooking, living, andsleeping
White: Bureau
Canary: Inspector

11. Expected occupancy dates:
Arrival:Departure:
Standard.142(a)(1).142(a)(1).142(a)(1).142(a)(2)In Compliance
Yes
NoFindings.142(a)(3)95-225(e)95-225(e).142(g).142(g).142(g).142(c)(3).142(c)(2).142(c)(4).142(c)(4).142(b)(1).142(b)(2).142(b)(4).142(b)(4).142(b)(5).142(b)(7).142(b)(7).142(b)(1).142(b)(8).142(b)(8).142(b)(9)IV.19.1904

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Grower:

Site:

C. Sleeping Quarters
1. 50 square feet per person for sleeping only
2. beds, cots, and storage facilities provided for each
occupant
3. beds, cots, or bunks 3 feet apart
4. beds, cots, or bunks 12 inches from floor
5. 36 inches space laterally and end-to-end between
beds/cots
6. no triple bunks used
D. Toilet Facilities
1. adequate for capacity of camp (see .142(d)(5))
2. one unit per 15 people
3. urinal trough provided at rate of 2 linear feet per
25 men4. accessible without passing through sleeping quarters
5. properly ventilated or six-foot square window
6. outside openings screened
7. located within 200 feet from shelter
8. privies at least 100 feet from shelter
9. facilities provided for each sex with clear identification
10. facilities for each sex separated by solid walls orpartitions extending from floor to ceiling
11. toilet rooms lighted
12. adequate supply of toilet paper
13. privies and toilet rooms kept in sanitary condition
14. toilet rooms and privies must be cleaned daily
F. Washing and Bathing Facilities
1. hand washbasin per family or per 6 persons
2. shower head per every 10 persons
3. laundry tub per every 30 persons
4. slop sink in each laundry building must be provided
5. floor drain in showers
6. shower floor impervious to moisture
7. walls and partitions of waterproof material up tosplash line
8. adequate supply of hot and cold running water
9. facilities for heating water for bath and laundry
10. service building equipped with heating facilities tomaintain a temperature of 70° F. during cold weather
11. facilities for drying clothes
12. service buildings clean
I. Kitchens
1. food free from vermin, rodents, and flies
2. food preparation areas maintained in a clean andsanitary manner
3. food free from spoilage
4. sanitary facilities for storing and preparing food5. kitchen facility provided with operable stove withat least 1 burner per 5 persons, in no event lessthan 2 burners
6. kitchen provided with an operable refrigerator with.75 cubic feet per person minimum
7. kitchen provided with a table
8. kitchen provided with a sink with hot andcold running water
9. kitchen surfaces accessible for cleaning, free fromopen crevices, nontoxic, and resistant to corrosion
10. no poisonous or toxic materials stored with foodor in food preparation area

Standard.142(b)(2)White: Bureau
Canary: Inspector

In Compliance
Yes
NoFindings.142(b)(3).142(b)(3).142(b)(3).142(b)(3).142(b)(3).142(d)(1).142(d)(5).142(d)(6).142(d)(2).142(d)(2).142(d)(2).142(d)(3).142(d)(3).142(d)(4).142(d)(4).142(d)(8).142(d)(9).142(d)(10).142(d)(10).142(f)(1)(i).142(f)(1)(ii).142(f)(1)(iii).142(f)(1)(iv).142(f)(2).142(f)(2).142(f)(2).142(f) (3).142(f) (3).142(f)(4).142(f)(5).142(f)(6)95-225(g)(1)95-225(g)(2)95-225(g)95-225(g)(1)95-225(g)(2)95-225(g)(2)95-225(g)(2)95-225(g)(2)95-225(g)(3)95-225(g)IV.19.1904

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Grower:I. Kitchens (continued)
11. if single-service eating and drinking utensils areused, they are maintained, stored, and handled
in order to prevent contamination
12. pots and pans maintained in a clean and sanitarycondition
13. cloths used in kitchen must be clean
14. proper storage area provided for kitchen utensils
15. food supplies safe for human consumption
16. potentially hazardous food maintained at safe
temperatures—45° F. or below
17. frozen food treated properly in order to avoid
contamination
18. canned food treated properly in order to avoid
contamination
19. no live pets present in room or area in whichfood is prepared or served
20. food preparation person meets all sanitaryrequirements of position (clean garments andhands and no smoking)21. no person with communicable diseases serving or
preparing food
22. water and sewage approved by local sanitarian
23. equipment and utensils clean
24. kitchen area clean
H. Refuse Disposal
1. fly- and rodent-tight containers available
2. located within 100 feet of shelter
3. placed on wooden, metal. or concrete stands
4. garbage containers kept clean
5. garbage containers emptied when full and noless than twice per week
J. Rodent Control
1. effective rodent control measures in place
K. First Aid Supplies
1. first aid supplies available
2. person trained to administer first aid
L. Communicable Diseases
1. communicable diseases reported to local healthauthorities
2. suspected food poisoning, fever, diarrhea, sore throat,vomiting, or jaundice reported to health authorities
General Duty Violations
1. electrical wiring, fixtures, appliances, equipment
Fire Protection—General Structure
1. rooms used for sleeping which open to outside
and are 900 square feet or larger must have one
smoke detector and one alarm device per 900
square feet or fraction thereof
2. rooms used for sleeping that open to a common
corridor or hall must have smoke detectors andalarm devices located approximately 15 feetfrom the ends of the hall
3. smoke detectors and alarm devices properly
maintained
4. one fire extinguisher present in each building used
for sleeping, minimum rating 2a5. one fire extinguisher present in each building used
for cooking, minimum rating 5bc
6. all multistory buildings have a stairway
7. all multistory buildings have a permanently affixed
exterior ladder or second stairway
White: Bureau
Canary: Inspector

Site:Standard

In Compliance
Yes
No

Findings

95-225(g)95-225(g)95-225(g)95-225(g)95-225(g)95-225(g)95-225(g)95-225(g)95-225(g)95-225(g)95-225(g).142(c)(1)95-225(g)(1)95-225(g)(2).142(h)(1).142(h)(1).142(h)(1).142(h)(2).142(h)(3).142(j).142(k)(1).142(k)(2).142(1)(1).142(1)(2)
95-129(1)95-225(f)95-225(f)95-225(f)95-225(f)95-225(f)95-225(f)95-225(f)IV.19.1904

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