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ARCHIVED REPORTS_XR0012387
EnvironmentalHealth
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EHD Program Facility Records by Street Name
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M
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MARCH
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2701
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3500 - Local Oversight Program
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PR0545517
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ARCHIVED REPORTS_XR0012387
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Entry Properties
Last modified
3/12/2020 12:44:10 AM
Creation date
3/11/2020 11:26:21 AM
Metadata
Fields
Template:
EHD - Public
ProgramCode
3500 - Local Oversight Program
File Section
ARCHIVED REPORTS
FileName_PostFix
XR0012387
RECORD_ID
PR0545517
PE
3528
FACILITY_ID
FA0003798
FACILITY_NAME
MARCH LANE 76*
STREET_NUMBER
2701
Direction
W
STREET_NAME
MARCH
STREET_TYPE
LN
City
STOCKTON
Zip
95219
APN
11619007
CURRENT_STATUS
02
SITE_LOCATION
2701 W MARCH LN
P_LOCATION
01
P_DISTRICT
002
QC Status
Approved
Scanner
SJGOV\sballwahn
Tags
EHD - Public
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WELL MONIT0111UGESF►lS PL1NG <br /> FIELD DAFASS- <br /> Client/ 7TO.TW =----�-- <br /> Facility& S - -J664r: _ L 9A 13 <br /> Address: Date: !Z.1319Z — <br /> • City: x A.iLAn - Sampler: --Vadj6&3 <br /> Well ID kjul, 6 5 Well Condition. 0-&-- <br /> Well Diameter 2— in, Hydrocarbon Amount Bailed <br /> 1�1 Thickness- feet (product/water) all ns <br /> Total Depth f . Volume 2"= 0 17 3"On 0 38 4" =0 66 <br /> Depth to Water <br /> 6.6 Factor(VF) 6"= 150 12"= 5 80 <br /> L n. <br /> X VF �� _ ��`� X 3 (case volume) = Estimated Purge Volume "y�rael 1 <br /> Purge Disposable Bailer Sampling <br /> Equipment Bailer Equipment: Usable B ler <br /> Stack Bailer <br /> Pressure Bailer <br /> Grundfos Grab Sampie <br /> Other Other: <br /> Starting Time !� �� Weather Conditions dA <br /> • Sampling Time Water Color G-i_A, _ Odor En <br /> Purging Flow Rate / corn. Sediment Description ^-C7%-k <br /> Did well de-water? PLA> If yes, Time. Volume foal 1 <br /> Time Volume PH Conduccivay Temperature DO ORP Alksluuty <br /> (gall., �.�3 mmhos/an)(JOp OF (m$/i-) (mV) (ppm)J. � <br /> (4. z�- <br /> LABORATORY INFORMATION <br /> SAMPLE ID V) - CONTAINER REFRIG PRESERV TYPE LABORATORY ANALYSES <br /> — 144/—(Os .3 110:9 Y MCI SEaUOIA TPH(G)lbtexlmtbe <br /> z yd.4 —c �, BZ,I,a 6 oK • <br /> y / 46b¢,-- -s d VE 1 <br /> r <br /> COMMENTS: <br /> 0 w <br /> s� <br />
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