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COMPLIANCE INFO_PRE 2019
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2200 - Hazardous Waste Program
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PR0514192
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COMPLIANCE INFO_PRE 2019
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Last modified
4/9/2020 3:14:15 PM
Creation date
4/9/2020 2:42:59 PM
Metadata
Fields
Template:
EHD - Public
ProgramCode
2200 - Hazardous Waste Program
File Section
COMPLIANCE INFO
FileName_PostFix
PRE 2019
RECORD_ID
PR0514192
PE
2220
FACILITY_ID
FA0010137
FACILITY_NAME
RIGHETTI ENTERPRISES
STREET_NUMBER
1627
Direction
E
STREET_NAME
CHANNEL
STREET_TYPE
ST
City
STOCKTON
Zip
95205
APN
15303022
CURRENT_STATUS
01
SITE_LOCATION
1627 E CHANNEL ST
P_LOCATION
01
P_DISTRICT
001
QC Status
Approved
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EHD - Public
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CONTINUATION FORM <br /> OFFICIAL INSPECTION REPORT <br /> Facility Address: 1627 E. Channel St., Stockton Page 5 of 5 <br /> NOTES: <br /> Removed 3 aerosol cans from garbage. Normally would have been a <br /> violation (#7). Corrected on site. <br /> Please be aware hazardous wastes can be stored onsite no greater than <br /> 180 days. If the wastes referenced in item #12 above were determined to <br /> be hazardous, you are required to dispose the HW in accordance to Title <br /> 22 since the length of time in storage onsite could not be determined. <br /> Based on the calculation conducted during this inspection, this facility <br /> generated over 5 tons but less than 25 tons of HW in 2009. Facility has <br /> been reclassified to Program Element 2227. <br /> Submit by February 22, 2010 a copy of the following (please retain <br /> original for your own records: <br /> 1. A completed RETURN TO COMPLIANCE CERTIFICATION (see <br /> back of the Inspection Report) <br /> 2. A written statement of how each of the above violations was <br /> corrected. <br /> 3. All documents, photos, and receipts verifying the corrections. <br /> Please be aware that all EHD staff time associated with failing to comply by <br /> the above noted dates will be billed at the current hourly rate $115. <br /> This facility is subject to re-inspection at any time at EHD's current hourly <br /> rate. <br /> EHD Inspector: Jeffrey Wong REHS <br /> Received by: <br />
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