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L <br /> LFebruary 3,2005 <br /> NOA Project Number: E040143A <br /> L3.6 Septic Repair Permit History in the Vicinity <br /> LThe following septic system repair permits were found for the vicinity of the Site during file review <br /> at EHD on December 7, 2004: <br /> Table 2. <br /> Vici ity Septic Sy stem Repair Permit Summa <br /> Address,Date Tank Lines,Length,Pits Comments <br /> Capacity <br /> 613 East Homestead 1,200 gal One 75-ft leach line Added one line to existing system for <br /> a residence <br /> r <br /> South of Highway 50 on E/5 of Not reported One 80-ft leach line Addition of a leach line for a <br /> Kasson Road commercial operation <br /> Linne Road east of Hwy 33,10- Not reported One line 100-ft Addition of a leach line <br /> 20-66 <br /> Linne Road 2 mi east of Hwy Not reported One line 25-ft,one pit Addition of one leach line and one <br /> 33,6-28-67 4 by 4 by 8-ft deep pit <br /> Linne Road 2 ani east of Hwy 800 gal Two lines 30-ft, Repair of an old system <br /> 33,7-21-67 <br /> The repair permits found during the file review are for the addition of leach lines and for the <br /> fr <br /> replacement of septic tank. <br /> 3.7 Expected On-Site Maximum Septic Tank Usage <br /> LMaximum expected usage on each proposed parcel would be for a primary residence and second <br /> dwelling unit. Septic system design should be based on the On-Site Wastewater Disposal Standards or <br /> other engineering recommendations. <br /> 4.0 GROUND WATER INFORMATION <br /> L 4.1 Ground Water Depth and Gradient <br /> The San Joaquin County Flood Control and Water Conservation District (1998 and 1999) ground <br /> water depth and elevation traps were reviewed to determine the ground water levels near the Site. <br /> The Fall 1998 and Spring 1999 maps are the most current maps available from the county. <br /> _Lt_ ttonth <br /> o ese maps indicates that no water level data is available fox the Iiacy7Baiita area, <br /> which includes the Site,and no comments as to depth or gradient flow direction can be made. <br /> 4 <br />