Campsite (primary living area) 45.

46...

47.

48.

49-

50_.

51.

52_

53

54_.

55---

56_

57_

Sport Areas

58_.

The purpose of this section is to enumerate major injury/
illness hazards that may be present. Inadequate drainage
will be checked if it is obvious that there are large sec-
tions of the campsite that do not drain well after a hard
rain. It will also be checked if standing water is present.
Close to swamp or dump. This section will be checked if
the swamp or dump is within approximately 4 mile
(1300 ft.) of the sleeping or dining areas.
Loose trash or debris will be checked if the campground
has scattered trash, etc. in locations other than directly
near the trash containers or the general area is covered
with trash.

High weeds will be checked if the area around the camp-
site has weeds in excess of 18 inches high.
Sharp objects.

a. Structural will be checked if the sharp object is part
of a building or structure (ex: broken downspout,
broken porch floor on the end, etc.)

b. Recreational equipment will be checked if the sharp object is part of a jungle gym, tennis net assembly, etc.

c. Maintenance equipment-self-explanatory.

d. Trash/debris (broken glass, metal, etc.

Improper trash containers. Check this section if the con-
tainers are missing or uncovered or if trash is piled
around any containers present.

Improperly constructed or located fire pits. Check if the
fire pit is so constructed to cause a burn injury
to campers using it or a fire hazard to the area. Ex:
overhanging tree branches, high grass, etc.
Unprotected wells or pits. Check if the well or pit is
covered with a wooden cover, if a concrete or metal
cover is broken or cracked, or if no cover is present.
Also, check this section if the pit is large and steep
sided (with or without water in the bottom),. unpro-
tected farm type ponds, or if a cave entrance is present
and unprotected.

Hazards, grounds or trails. Check if there are many
obvious chuck holes, above ground tree roots, etc. on or
near well used trails or areas near the campsite. This
does not include adventure camp type trails.

Power equipment improperly stored. This includes tractors and motor vehicles as well as lawn mowers, etc.

Hand tools improperly stored includes hand axes for use by the campers as well as maintenance tools.

Self-explanatory. Must be in a locked area separate from living area.

Self-explanatory. See question No. 56.

Unsafe or hazardous condition. Describe any other hazardous condition not already mentioned.

Structurally unsafe. Check if the sleeping area (cabins, etc.) are obviously structurally unsafe. Ex: rotten floors, walls greatly out of plumb, broken porches, roofs with holes, etc.

Evidence of leaks. Check if the roof boards are stained from obvious leakage, also walls and floors stained. If a cabin obviously has just been repaired and stains are still present, then do not check.

Space heaters. Check only if space heaters are present and not vented, the vent pipes are broken, rusted, have holes, slope in a downward direction, have a non-AGA approved flexible connection, or no fuel shut-off valve at the heater. A rigid pipe connection is acceptable. If the heater is fueled by wood, coal, etc., check ash containers (covered metal containers) and combustible material under heater. All heaters should be at least 12 inches from combustible materials including beds. All heaters should be solid or not easily overturned. Single fire exit. Check if there is only one way out of the cabin etc. in case of fire. Windows (openable) are acceptable if the distance from the sill to the ground is 5 feet or less.

Electrical hazard. Check if bare electric wires, broken fixtures, uncovered switches, outlets, junction boxes, etc. are found.

Other fire hazard. Check any other fire hazard not previously checked.

Self-explanatory.
Self-explanatory.

Evidence of insects or rodents. Check if insects or rodents are seen or if signs of their presence are noted. The main insects to be noted are mosquitoes, Black Widow and Brown Recluse Spiders and Scorpions (even though the last are not insects. Evidence of rats should be checked. Ex: rub marks.

Self-explanatory.
Self-explanatory.

Self-explanatory.

Inadequate floors, curbing and drains should be checked if there is excessive ponding of water on the floors, if the floors are cracked and/or broken and if shower and/or other drains are non-existent or blocked. Inadequate ventilation. Check if there is an excessive odor in the facility or if no attempt was made to ventilate the building.

Inconvenient location. Check if facilities are more than
200 feet from sleeping areas.

Cross connection. See question #29. If there is not an air
gap between the faucet and the overflow rim of the
fixture, check cross connection.
Self-explanatory.

Swimming Pool and Bathing Areas

78-79

80--

81.

82-84

Self-explanatory. (N/A for Natural Bathing Areas.) Inadequate filter design or maintenance. Check if gross inadequacies are apparent or if major safety hazards are seen. (N/A for Natural Bathing Areas.)

Bottom of swimming pool or bathing area not visible. The standard check on this question is, can a black circle 6 inches in diameter on a one foot square white background be seen on the bottom of the bathing area.

Self-explanatory.

Kitchen Facility

85-88.

89_

90.

91

92

93.

94__

96_

97

98__.

99

100_

101...

102-103

104.

105...

106.

107.

108__

109_.

110_

111.

Self-explanatory.
See question No. 59.

In sanitary condition of kitchen area. Check if the kitchen area is dirty in a general sort of way. This question is designed both for equipment and structure.

Self-explanatory.

Unapproved food source. Check if food, including milk, does not come from approved commercial sources. Ex: UnInspected meat, non-pasteurized milk.

Inadequate facilities . . . food temperatures. Check if the refrigerators (40°F), freezer (10°F), steam tables (140°F) do not meet temperature requirements or are not present.

...

Self-explanatory. Check if stored in cabinet used for other
purposes, inside food area, or in other hazardous manner.
Persons with apparent communicable . . . improper areas.
Check if persons in kitchen area have open sores, boils.
etc. in food preparation areas and also if Food Handlers
Certificates (if State required) are not posted.
Inadequate hygiene of food handler. Check if food handlers
are physically dirty or are wearing unclean clothing.
This does not mean freshly soiled clothing from a task
in progress or just completed, but an accumulation of
soil on the clothing from obviously past duties.
Equipment improperly constructed or installed. Check if
equipment has open seams, cracks, or other imperfections
which make them not easily cleanable; or if equipment
is not installed so as to be properly operated.
Utensils improperly stored. Check if the cooking utensils
(pots, pans, etc.) are not stored upside down, hung from
racks, etc.
Dishwashing facilities inadequate. Check if the dishwash-
ing machine does not work or if the rinse water is not at
least 180°F or if dishes are not washed in a three com-
partment sink. Pots and pans, etc. can be washed in a 2
compartment sink, but not dishes and tableware. Non-
machine dishwashing requirements for sanitation are
2 min. in 170°F water or 1 min. and 50 ppm cl.
Tableware not sanitized. Check if knives, forks, spoons are
not rinsed in a sanitizing agent (ex: clorex) or in the
dishwasher and/or not stored and air dried in con-
tainers, handles up.

Single service. . . etc. Check if single service items (one
time use cups, forks, plates, etc.) are not stored in a clean
area in their original or other approved (sanitary) con-
tainers or if they are used more than once.
Self-explanatory.

Self-explanatory. See questions 16 and 76.

Accumulation of grease on stoves, filters, etc. Check if
grease is obvious on cooking surface and shows evidence
of less than regular attempts at removal.
Self-explanatory.

Garbage not stored in adequate . . . containers. Check if
garbage is not stored in containers not having tight fit-
ting lids or if there is obviously not enough containers
available (ex: garbage on floor around containers).
Garbage not removed from kitchen daily. Check if there is
obviously less than daily emptying of containers.
Inadequate insect and rodent control. Check if rodent signs
are seen (rub marks, feces, etc.) and if an excessive
number of flies, mosquitoes, etc. are seen.
Self-explanatory.

Inadequate artificial light sources. Check if there are no
lights inside kitchen or if lights present leave many dark
corners which could easily contain unseen soil or trash.

Kitchen Facility-Continued

112_.

113

114_

Dining Facilities

115-118_.

119

120_

121.

122_

123.

124_

125.

126.

Water Supply 14

15

17

Solid Waste Disposal

39

40

Floors not easily cleanable. Check if floors are excessively warped, have many ridges, are worn or are covered with broken tile, etc.

Walls and ceilings not easily cleanable. Check if the surfaces are rough, contain many knooks, and cranies, etc. and cannot be easily cleaned.

Other improper facilities or operations. Check if items seen do not match any other item in the form and explain at end of section.

Self-explanatory.
See question No. 59.
See question No. 90.

Utensils improperly stored. Check if silverware is stored uncovered, with handles down, etc. Also check if any other eating utensils, condiments, etc. are stored in an unsanitary manner.

See question No. 109.
See question No. 110.
See question No. 112.
See question No. 113.
See question No. 114.

Addenda to Instructions

CAMP ENVIRONMENTAL SURVEY

Unsatisfactory location: The camp owned/operated water supply is located in a hazardous location if the water source or intake is subject to flooding or drainage from sewage outfalls, privies, disposal fields or animal pens which may be uphill or upstream. The location of a water source less than 100 feet from any contamination is considered unsatisfactory.

Unsatisfactory protection: Mark yes if there are openings or conditions affording reasonable opportunity for contamination to enter the system.

Wells: Absence of sanitary seal on casing, absence of or broken concrete slab allowing entry of seepage. Absence of a diversion trench to carry drainage around if on a hillside.

Springs: Absence of or faulty structural enclosure allowing entrance of contamination.

System: Pipes, tanks, reservoirs, pumps or other parts of system which may allow entrance of contamination. Example-exposed pipe joints in pooled water.

Mark yes where there are leaks in the system through which contamination may enter.

Covered metal containers, leakproof with tight fitting

covers.

Landfill-See Text. Incinerator-Look for incomplete burning-accumulation of unburned garbage, food wrappings or cartons.

Sleeping Facilities

66

78

Acid soda fire extinguishers may be considered out of date if the inspection or recharge date is more than one year old. Other extinguisher types under pressure should reflect pressures in effective use zones.

Chlorine residual and pH is adequate if the log shows consistent readings of:

Free available chlorine residual of not less than 0.4 ppm or more than 1.00 ppm and a pH of from 7.2 to 7.8.

OR

Free available chlorine residual of from 1.0 ppm or higher and a pH of from 8.0 to 8.9 ppm. These levels are less likely to be encountered than in A above.

Swimming Pool and Bathing Areas

Showers in conventional swimming pool installation should
be located nearest the pool to assure that all bathers can
shower before entering the pool.
Toilets in conventional swimming pool installations should
be located convenient but located so that bathers must
pass through shower areas before entering the pool.

Kitchen grease fires require foam type extinguishers.
Use the sense of sight and smell to judge spoiled food.
Unapproved food source. Home canned food is also an un-
approved source.

In addition to temperatures check for overcrowding or poor
storage practices which would allow spillage to other
foods or prevent food from reaching proper internal
temperatures quickly.

Poisons, detergents and other toxic compounds should be stored in separate cabinets or areas from food or food ingredients.

In addition to physically dirty persons, hands and clothing observe for insanitary habits or behavior. Examples: Return to work without washing hands after visiting bathroom or handling obviously contaminated materials. Picking or scratching sores, pimples, nose without washing hands afterward.

In addition check utensil storage (tableware and kitchenware) for locations or levels which subject them to spillage, splash or other contamination. Examples: Subject to splash from mopping floors or spillage from food preparation and other materials.

When to Complete a Report

CAMPER INJURY REPORT

An injury report is to be completed each time a camper reports for treatment to the person at a camp who is responsible for such treatment. This may be a physician or nurse in larger camps or it may be a senior counselor with first aid capability in smaller camps. In a serious accident, the injured camper may be taken directly to a hospital without seeing such a camp person. A form should still be completed. The rule regarding the fact that a camper see the camp medical person is designed to eliminate the need to search out all minor scratchs and bruises; it is not to be used to avoid reporting serious cases.

1. Today's date. Use numbers for month, day, year. Example: 6/15/73 for June 15, 1973.

2. Camp name. May be abbreviated.

3. Camp ID number. Each participating camp is assigned a number to be used on all forms from that camp.

4. Camper ID number. Number your cases serially within a camp session. Start with 001 and number consecutively. (This may be done by the Field Representative when the forms are collected.)

5. Age. Report in years. Example: A camper 8 years and 8 months old is reported as 8 years.