Anyone can start here · Host-invited site near Base Line St & Waterman Ave, San Bernardino, CA 92404
Set up and run a summer water-and-shade station at an invited site near Baseline and Waterman (2026-07-19)
The Waterman corridor has heavy foot traffic — transit riders, day laborers, unhoused neighbors — and summer afternoons here regularly pass 100 degrees with almost no public shade or water. A simple hosted station with a shade canopy, cold water, and cups, run on a schedule, is direct heat-illness prevention on the exact blocks that need it. Standard: CDC extreme-heat guidance; Cal/OSHA heat illness prevention principles applied to community settings — SDG 3. Proof: Photos of the operating station plus a served count Method (CDC extreme-heat guidance; Cal/OSHA heat illness prevention principles applied to community settings — SDG 3.): 1. Set up the host-approved canopy, table, and water coolers at the agreed corner site. 2. Stock ice, cups, and sealed water and post the free-water sign. 3. Staff the station for the agreed hours and refill coolers as needed. 4. Log rough counts of people served and any heat-distress referrals to 211 or medical help. 5. Photograph the running station with GPS and date and record the counts. Done when: Photos of the operating station plus a served count
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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