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ROSE DIAGRAM N <br /> F_ TUNE-UP <br /> [ L------`1 MASTERS <br /> I I <br /> pp I I <br /> LISTS IN <br /> Lf--._.---1X ii a <br /> 6 <br /> 2 •18 <br /> EEE 9 3••e <br /> MW-6$ <br /> CAR FORMER TEXACO <br /> i WASH (440 WEST CHARTER WAY) <br /> MW-1A °CB + CPTH NOTE: <br /> ■ CPT-M7 KEY Numbers on Rose Diagram <br /> ('978) MW-3A • X Current S Represent Earliest to Latest <br /> H CP - (s.e�) CPT-M6 • Historical Gauging Data. <br /> W 'Ci CPTM4Q <br /> UJ Mw-1 0 +TX-Mw-8-60 <br /> S +• F­—leg------i 17OR DDDR DOOR LEGEND <br /> I ,cs <br /> KI o C4 i8o I --- <br /> O C2Tfiw� CPTH TIME I GATE <br /> {� ) ® I APP �C,'f° Il <br /> Z �a� p <br /> MW-M7131. or rvttrSrER VUEL�0I NS €a Groundwater monitoring well <br /> J 1K — <br /> °c$ _ _ _ _ ® Dual--nested monitoring well <br /> Z) $g2 0 •eiO + Texaco groundwater monitoring well <br /> 0 � <br /> RENCH DRAIN F Vapor extraction well <br /> EXTENT OF SUMP ^9.80 •CPT-Mg <br /> FORMER UST W�A v Excavation soil sample (1994) <br /> EXCAVATION <br /> + RAISED DOCK • Soil boring (Secor, 1996) <br /> OT-B.-3D CT-MW-W aC7 EXISTING BUILDING <br /> CPT-M11 ■ CPT boring (Secor, 1997) <br /> TX MW 14AO (FORMER COLOMBO/ <br /> Mw-2A78) TOSCANA BAKERY) Soil and groundwater sampling <br /> + location (ETIC, 2007) <br /> $CT•MW-&728 o CPT/MIP Locations (PSC, 2008) <br /> (-10.29)' ' <br /> TX-MW-21-80 o <br /> cPrz. e-12.38). CT Location (PSC, June 2009) <br /> i (-10.16) Groundwater elevation (feet) <br /> CPT-M10• Groundwater elevation contour (feet) <br /> M:1PR0XIA4ATF PROPS-R-EY <br /> I ourlvARv R Not used for groundwater contouring <br /> EXISTING BUILDING <br /> GW <br /> (FORMER DOLLY MADISON BAKERY SITE) <br /> Approximate Groundwater <br /> Flow Direction T <br /> Gradient = 0.001 a 3� <br /> N <br /> FEET <br /> OWN: DES: PROJECT No: 62403335 <br /> MLEGROUNDWATER ELEVATION CONTOUR MAP: "A" - ZONE - JANUARY 12, 2010 TMi �' 1444 S. LINCOLN ST. <br /> o CHM APPD: STOCKTON, CALIFORNIA <br /> FORMER COLOMBO/TOSCANA BAKERY <br /> o DATE: <br /> 3/16/10 <br /> /16/10 REV. A FIGURE 4 <br /> I <br />