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i <br /> Spreckels Sugar Tracy, California JOB 96017 <br /> f <br /> (5) APPL Laboratories of Fresno would be the certified laboratory <br /> performing the testing. The groundwater sample would be tested for <br /> TPH calibrated against a Bunker C standard. Because the County has <br /> tentatively classified the site as an unknown fuel, the laboratory <br /> would test for TPH(g) , BTEX, TPH(d) , MTBE, TBA, DIPE, ETBE and TAME by <br /> Method 8250, as well as total lead by Method 7420 . <br /> (6) An evaluation of the risk associated with the site in its existing <br /> condition would be performed, using the ASTM Risk Based Corrective <br /> Action method. The Sugar Cut ditch and the factory wells would be <br /> evaluated as exposure points for groundwater. <br /> (7 ) No further action would be recommended if it can be established j <br /> that the hydrocarbon concentrations would not present a hazard risk or <br /> carcinogenic risk at the exposure points . Passive bioremediation <br /> (i . e . natural biodegradation) would be the Best Available Technology <br /> for the final remediation.. According to the test results to date, the <br /> hydrocarbons are biodegrading, with the latest set of results being <br /> none detected. That clearly indicates that the no further action i <br /> option may be feasible. <br /> Table 1 indicates the items which would be included in the final <br /> report . <br /> If you have any questions or comments in this regard, please do not <br /> hesitate to contact me. <br /> i <br /> Respectfully submitted, <br /> Jo M. Minney, Consulting Engineer <br /> John M. Minne <br /> CE 32537 <br /> GE 502 <br /> REA 00212 <br /> JMM/bf <br /> Enclosures . Figure 1, Site Plan <br /> Figure 2, Proposed Soil Boring Location <br /> Table 1 - Checklist of Required Data for No Further Action j <br /> opROFSS'p�'9 �ROFESS'a�� <br /> ---- <br /> LU <br /> cr_ No. 32537 I No. 6ng <br /> CO <br /> `:�� i <br /> } ; <br /> Exp. 06/ 30%01 Exp. 40/3:)/01 1_ ? No. �J2�� <br /> r , ua ! <br /> 3 °� I <br /> -- I <br />