Anyone can start here · Occupant-invited home near S 10th St & W Olive St, Colton, CA 92324
Swap the evaporative cooler pads at an invited South Colton home before summer heat (2026-07-19)
Older Colton homes cool with rooftop-and-window evaporative coolers, and a cooler running on crusted, scaled pads barely cools at all while wasting water. For seniors on fixed incomes a pad swap is the difference between a livable house and a dangerous one in a heat wave. This work names heat safety, not just efficiency, as the outcome. Standard: CDC extreme-heat guidance; Cal/OSHA heat illness prevention framework applied to home cooling — SDG 3. Proof: Before-and-after photos of pads plus the cooler running Method (CDC extreme-heat guidance; Cal/OSHA heat illness prevention framework applied to home cooling — SDG 3.): 1. Confirm with the occupant which cooler serves the main living space and shut off its power and water. 2. Remove the panels and pull the old scaled pads. 3. Fit new pads cut to size, clean the pan, and check the float and pump. 4. Restore water and power and confirm cool, wet airflow. 5. Photograph old pads, new pads installed, and the running cooler with GPS and date. Done when: Before-and-after photos of pads plus the cooler running
How this work is done
A documented method, so this packet comes out the same whoever does it. Typically 45–90 minutes. Method of record: OSHA Heat-Related Hazards NEP (2022) + NIOSH Criteria heat-illness-prevention program audit (water/rest/shade, acclimatization, heat-index triggers)
Bring
- site PPE + sun protection + water
- tablet/clipboard with the OSHA Heat NEP checklist
- camera
- thermometer / heat-index reference (or weather-service heat index)
- note on the written heat-illness prevention plan
Steps
- 1. Check in with the competent person; confirm a written heat-illness prevention plan exists and identify who is new or returning (acclimatization risk). Observe-and-document only.
- 2. Record the day's heat index (temperature + humidity) and note which OSHA trigger tier applies (caution ~80°F / high ~91°F / extreme).
- 3. Check water: cool, potable, accessible, and enough for ~1 quart per worker per hour; photograph the stations and note their distance from the work.
- 4. Check shade + rest: a shaded rest area is available and the rest schedule scales with the heat-index tier (more/longer breaks as it climbs).
- 5. Check acclimatization: is there a graded schedule for new workers (first week) and returning workers (after a week or more away) — the highest-risk group?
- 6. Check recognition + emergency: are supervisors/workers trained to spot heat illness, is there a buddy/monitoring system, and a written emergency response (call 911, cool, don't leave alone)?
- 7. Tier each finding against the heat-index tier (stop-work / correct-before-proceed / monitor); enter photos, GPS, heat index, checklist, plan status, and findings; sign. Route stop-work items to the competent person.
If it does not match the plan
- At a high/extreme heat-index tier with no cool water OR no shaded rest available -> STOP-WORK: document, route to the competent person to establish water/shade/rest before work continues; do not proceed past the exposure.
- New or returning worker with no acclimatization schedule during a heat alert -> flag as the highest-risk gap; route to the competent person.
- Any worker showing heat-illness signs (confusion, fainting, hot/dry or profusely sweating skin, cramps) -> MEDICAL EMERGENCY: stop work, cool the worker, call 911. The agent documents and escalates, never diagnoses or treats.
- No written heat-illness prevention plan -> flag as a program gap; route to the competent person / employer. Approval and correction stay human.
What counts as done
- Day's heat index recorded with the applicable OSHA trigger tier
- Water, shade + rest-schedule, and acclimatization-plan status each documented (photos where visible)
- Heat-illness recognition and written emergency-response status recorded
- Every finding tiered with the responsible competent person named
Proof is measured against these, not judged by taste.
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