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SU0003870 SSNL
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Last modified
5/7/2020 11:30:11 AM
Creation date
9/5/2019 11:16:40 AM
Metadata
Fields
Template:
EHD - Public
ProgramCode
2600 - Land Use Program
FileName_PostFix
SSNL
RECORD_ID
SU0003870
PE
2622
FACILITY_NAME
PA-0400069
STREET_NUMBER
420
Direction
N
STREET_NAME
HEWITT
STREET_TYPE
RD
City
LINDEN
APN
09303066
ENTERED_DATE
5/11/2004 12:00:00 AM
SITE_LOCATION
420 N HEWITT RD
RECEIVED_DATE
2/20/2004 12:00:00 AM
QC Status
Approved
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SJGOV\rtan
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FilePath
\MIGRATIONS\H\HEWITT\420\PA-0400069\SU0003870\SS STDY.PDF
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EHD - Public
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SOIL PROFILE AND PERCOLATION TESTING <br /> As noted on the USDA Soil Survey map,the on-site soils consists of Redding gravelly loam(#220). <br /> Typically, these soil types are well drained with a slow permeability, which can be a beneficial soil <br /> attribute for septic effluent management in shallow groundwater areas. However, in this area, slow j <br /> permeability in the shallow soils is best managed by seepage pits. As discussed below, only two of <br /> the four shallow perc test borings had acceptable percolation, in which both were one-half of the <br /> maximum rate allowed. The maximum acceptable perc rate is 60 min/in. <br /> A Log of Boring designating the Unified Soil Classification System (USCS) soil classifications as <br /> observed from a 25-foot boring completed in the center of the project is found in Appendix C. Logs <br /> of boring for each individual test boring are found on the respective EHD PERCOLATION TEST <br /> DATA SHEET. Generally, the soils show variability on the surface with a sandy clay at the east 3� <br /> end of Parcel 1 to a fine sandy, clayey silt at the east side of Parcel 4. Below five feet, the soils are <br /> generally a clayey/silty gravel. Soils from 15 feet to 25 feet in depth consist of a lean/fat clay soil <br /> structure. Consequently, the percolation tests were all set within the clayey/silty gravel strata where <br /> permeability was more favorable. <br /> Located in Appendix B, are five Well Logs of domestic wells drilled in the area, including the on- <br /> site well on the subject property. The on-site Well Log shows "rocks"to 20 feet, then brown clay �) <br /> from 20 to 32 feet. The depth that water was first found was 128 feet in July of 1975, which <br /> correlates with the current water table depth of 130 feet. <br /> Percolation testing was conducted on each proposed Parcel in the"back" toward the eastern <br /> property border. This assumes the wells for each parcel can be placed in the northwestern area of <br /> each parcel since there is no development north of proposed Parcels 2, 3 and 4. The locations of the l <br /> tests are measured and illustrated on the Tentative Map. The following information describes the b't� <br /> preparation of the percolation test borings and the actual perc testing: <br /> On July 15, 2004, one shallow perc test of approximately 42 inches and one deeper test varying <br /> from 8 to 13 feet were drilled on proposed lots 1, 2, 3 and 4 in the areas referenced above. The <br /> sidewalls of the shallow borings were scored with a pry-bar and the loose material removed. <br /> Two inches of fine gravel was placed at the bottom and three-inch perforated PVC pipe was <br /> inserted. All the test borings were pre-saturated on July 18, 2004 with 12 inches of water, <br /> approximately 24 hours before the start of testing. <br /> On July 19, 2004,percolation testing commenced for all eight borings. There was standing water <br /> in all four perc tests that failed, as depicted in the Table below. Consequently, Perc Test sf) <br /> Procedure#1 was conducted for these borings. There was no standing water after the 24-hour <br /> soak period in the four test borings with passing rates. Therefore,Percolation Test Procedure#2 <br /> was performed. The passing perc rates exhibited average percolation for all four parcels. The (r� <br /> last half hour of the tests were witnessed by Lisa Medina of the San Joaquin County (GG) <br /> Environmental Health Department. <br /> Pae -2- <br /> Chesney Consulting <br />
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