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SU0004298 SSNL
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SU0004298 SSNL
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Entry Properties
Last modified
5/7/2020 11:30:38 AM
Creation date
9/5/2019 11:15:58 AM
Metadata
Fields
Template:
EHD - Public
ProgramCode
2600 - Land Use Program
FileName_PostFix
SSNL
RECORD_ID
SU0004298
PE
2632
FACILITY_NAME
PA-0300022
STREET_NUMBER
8800
Direction
S
STREET_NAME
HENRY
STREET_TYPE
RD
City
FARMINGTON
APN
18740019
ENTERED_DATE
5/17/2004 12:00:00 AM
SITE_LOCATION
8800 S HENRY RD
RECEIVED_DATE
2/4/2003 12:00:00 AM
QC Status
Approved
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SJGOV\rtan
Supplemental fields
FilePath
\MIGRATIONS\H\HENRY\8800\PA-0300022\SU0004298\NL STDY.PDF
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EHD - Public
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S - Sufficimt <br /> I - Imufftcimt <br /> S j 6.0 PERCOLATION TEST INFORMATION SECTION <br /> 6.1 Site map showing the location,with concise and accurate dimensions of the percolation test holes on the parcel. <br /> 6.2 The minimum number of shallow and deep percolation tests was performed for each parcel. <br /> test hole,including depth and dimensions of hole, <br /> 6.3 Description of the date,time and protocol used to prepare the <br /> preparation of hole,and depth of water used to presoak(minimum 12 inches). <br /> 6.4 Description of the date,time and condition of the test hole after the 24-hour soak period(hole still intact,hole dry, <br /> depth to water remaining in hole,etc.) <br /> Q6.5 The test conformed to SJC Policy EHD 02-02(correct depth,diameter,2"gravel,6"water refill,correct readings <br /> recorded). <br /> 6.6 Complete Percolation Test Form(including readings)was provided with REHS verification signature. The rate <br /> was correctly calculated using the last reading. <br /> 6.7 Discussion of any potential problems predicted and/or the need for an engineered or alternative septic system. <br /> 6.8 Discussion of percolation rates in relation to the type,size and location of future leach fields needed at the site. <br /> 7.0 CONCLUSION SECTION <br /> 7.1 The report was signed and by the appropriately registered individual <br /> Reviewed Date: <br /> Reviewed By: <br /> EHm 26-02-003 Page 2 of 3 <br /> 7/14;2003 <br />
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