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L <br /> L April 14, 2006 <br /> NOA Project Number: E06038A <br /> L Based on this method, the average deep percolation of rain for the Lodi area is estimated to be 5.31 <br /> inches. The nitrate concentration of rainfall was estimated to be 1 mg/L-N (Hantzsche and <br /> Finnemore, 1992). <br /> L /3.3 Current On-Site Sources of Nitrate <br /> 1 6. Current on-site sources of nitrate include domestic waste water from the existing septic systems and <br /> rainfall. <br /> L 13.3.1 Existing Septic System <br /> According to Mr. Litchfield, three operational septic systems are located on the property. One <br /> Ladditional system has never been used and is not planned for future use. Refer to Plate 1 for <br /> locations and additional details regarding these systems. <br /> 3.3.2 Agricultural Contribution <br /> v <br /> No agricultural contribution was considered since the Site is not used for agriculture. All winery <br /> waste water is collected in a tank and hauled off-site, according to Mr. Litchfield. <br /> r <br /> 3.4 Future On-Site Sources of Nitrate <br /> 13.4.1 Quantity and Quality ofDomestic Wastewater From Proposed Project <br /> LThe following discussion is for determining the long-term waste water flow generated from the <br /> proposed winery for the nitrate loading analysis and should not be used for septic system design <br /> purposes. Typically, use estimates for the sizing of septic systems include a peak use factor,whereas <br /> V the numbers discussed here are based on long-term averages. <br /> According to Mr. Litchfield, 11 tasting rooms with two employees each operate at the facility. One <br /> tasting room is open seven days per week, approximately one-third are open Friday through Sunday, <br /> and the remainder are open Saturday and Sunday only. The existing restaurant (Busaba Thai <br /> Cuisine) has four employees and operates three days per week. The new restaurant is anticipated to <br /> 1 L have four employees and operate five days per week. <br /> According to Mr. Litchfield, approximately 250 customers per week (an average of 35.7 per day) <br /> visit the tasting rooms. Approximately 45 customers per day visit the existing restaurant, and 50 <br /> customers per day are anticipated at the new restaurant.-k— <br /> L <br /> L <br /> 4 <br /> L <br />