Dd Form 2993 - Environmental Baseline Survey (Ebs) Checklist Page 17

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(6) WATER DISTRIBUTION SYSTEM
(Describe the water distribution system. How is water transported around the camp: tactical water distribution system, water trucks, trailers, existing distribution
system, or constructed distribution system? Are the sanitary system pipes together with the water distribution pipes? Is there possible cross contamination? Is
the water tested for possible infiltration of sanitary water? How is water stored?)
(7) WATER STORAGE TANKS
(Describe the water storage areas on the property, materials of tanks and containers, amount of storage tanks, and general condition of these tanks.)
(d)
(b)
(c)
(a)
Type of Water Stored
Tank Type
Identification
Size
(Potable, nonpotable, raw water, disinfected, fresh or
(Metal, fiberglass, fabric, and so forth.)
brine, grey water, and so forth.)
(8) BOTTLED WATER (Describe the sources of bottled water and whether it is used as the primary source for drinking water and are the brands Veterinary
Command approved? Note if bottles are recycled.)
(b)
(c)
(a)
(d)
Brand
Identification
Bottle Size
Notes
(Dasani®, Ice Mountain®, and so forth.)
(9) NONPOTABLE WATER
(Complete this section if nonpotable water is used for dust abatement, construction, or other operations.)
p. GENERAL SANITATION
(1) GENERAL FACILITIES (Describe the type, location, status of facility, and so forth. Take photographs.)
(a)
(b)
(c)
Type
Building
Notes
(Gymnasium, barber shops, laundry,
Number
(Describe contractor or military operated; point of contact, how long they have been at this location.)
detainee facility, and so forth.)
(d) General Notes
(Add notes related to sanitation in general.)
(2) DINING FACILITIES (Describe the location and general condition of the facility, status of facility, and so forth. Take photographs.)
(a)
(b)
(c)
Building
Contractor
Notes
Number
Operated?
(Add notes specific to the dining facility; for example, contractor, population served, meals served.)
(d) General Notes
(Add notes related to sanitation in general. Who inspects the dining facility? What is the inspection interval and frequency? Are there any current food
vulnerability concerns? Does review of the dining facility inspections reports reveal any continuing concerns or food vulnerabilities?
DD FORM 2993, AUG 2015
Page 17 of 20 Pages
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