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APPLICATION - GRADING EXCAVATION <br /> SAN JOAQUIN COUNTY COMMUNITY DEVELOPMENT DEPARTMENT <br /> ME N... <br /> 55A <br /> fit>Nt`:C�. <br /> ,APS;:.: <br /> L3tllip. <br /> ....:..:...::::................................................ <br /> ....::::....................... <br /> e� a a axf I!'tooft <br /> YYat. <br /> :::.......::.::.::::.::::: <br /> ........::::::.. <br /> ::;::: .....:.:. <br /> Describe any areas subject to flooding (include flood depths and flood panel map number): Qf�G <br /> 516%ec f �n /�� fI�G � ���0J I <br /> Describe the current depth of the ground water and/depth to potable water: <br /> OG.) X. el- J 'q l'UN -,,,4 <br /> Describe any existing drainage courses or eroded areas on or near the project site (e.g. rivers, creeks or drainage ditches): <br /> o C dee �c d / <br /> :...:::....::::::. Use and Hiota <br /> Describe the site's topography ( .g land forms, slopes, etc.) /TG �sIF,-1,4 <br /> Describe agricultural land that will be lost as a result of the project (type of crops, acres, quality of soil, etc.): <br /> / 59'. L <br /> (s i A) 6z 6 - Z A c G7- <br /> Describe <br /> Describe any wildlife habitat on-site and species that are of may be present: <br /> Describe any vegetation on-site by type and extent: F-EL.J o L /i6� f� f <br /> Air Quallty <br /> Describe air pollutants that may result from the project (e.g. construction related dust, vehicle trips per day, storage piles, etc.): <br /> t/S wl �`f e;t P Eiv S L. •¢ <br /> Describe any items of historical or archaeological interest on-site (e.g. cemeteries or structures): <br /> Describe any on-site or off-site sources of noise or vibration (e.g.freeway noise, heavy equipment, etc.): <br /> Describe any on-site or off-site sources of light of glare <br /> _(e.g. parking lot lighting, or roflective materials used): <br /> 0 // <br /> Describe any on-site or off-site source of odor(e.g. agricuttural wastes): C1AJ <br /> Describe any displacement of people that will be caused by the project(e.g. numbers of people, housing units): <br /> -5- <br />