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Details and results of the percolation testing are summarized in the following table. <br /> Table 2. Percolation Test Summary <br /> Test No., Percolation Test Percolation Rate Test Duration Comments <br /> Date Tested Depth (ft.) (minutes/inch) (see notes) <br /> P-1 <br /> 3/25/2019 3.24 9.6 4 hr. Satisfactor�r perc. <br /> rate <br /> Shallow Test <br /> P-2 <br /> 3/25/19 3.10 5.8 4 hr. Satisfactory perc. <br /> rate <br /> Shallow Test <br /> Note: A satisfactory percolation rate for a "shallow"test is greater than 1.0 but less than or equal to 60 minutes per <br /> inch. <br /> 1 Per San Joaquin County Environmental Health Department, a rate between 5.0 and 30.0 min/in requires an <br /> eight-foot separation between the bottom of dispersal system and ground water, or mitigation by system <br /> design or enhancement. <br /> Discussion of Percolation Test Results <br /> The soils within the proposed sewage disposal areas of the Site have demonstrated <br /> satisfactory percolation rates for the use of standard septic systems in accordance with <br /> the requirements of the San Joaquin County Environmental Health Department. <br /> Because of the percolation rate between 5.0 and 30.0 encountered in the test holes, the <br /> San Joaquin County Environmental Health Department will require an eight-foot <br /> separation from the bottom of the dispersal system to ground water, or mitigation by <br /> system design or enhancement (see Table 2). Ground water is anticipated to be <br /> encountered approximately nine to 17 feet below ground surface at the Site. The San <br /> Joaquin County Environmental Health Department may require a shallow/modified <br /> septic system to mitigate the shallow ground-water level. <br /> Discussion of Septic System Sizing <br /> Septic system construction utilizing leach lines or a filter bed should follow the San <br /> Joaquin County On-Site Wastewater Treatment Systems Standards (2017) where <br /> applicable. We understand a grease trap will be utilized for the facility's kitchen. <br /> LOGE 1908 Page 8 <br />