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ARCHIVED REPORTS_FIRST QUARTER 2008 GROUNDWATER MONITORING REPORT
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2900 - Site Mitigation Program
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PR0516727
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ARCHIVED REPORTS_FIRST QUARTER 2008 GROUNDWATER MONITORING REPORT
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Last modified
5/14/2020 6:01:37 PM
Creation date
5/14/2020 2:45:40 PM
Metadata
Fields
Template:
EHD - Public
ProgramCode
2900 - Site Mitigation Program
File Section
ARCHIVED REPORTS
FileName_PostFix
FIRST QUARTER 2008 GROUNDWATER MONITORING REPORT
RECORD_ID
PR0516727
PE
2965
FACILITY_ID
FA0012758
FACILITY_NAME
DIAMOND FOOD PROCESSORS OF RIPON
STREET_NUMBER
942
Direction
S
STREET_NAME
STOCKTON
STREET_TYPE
AVE
City
RIPON
Zip
95366
APN
25934012
CURRENT_STATUS
01
SITE_LOCATION
942 S STOCKTON AVE
P_LOCATION
05
P_DISTRICT
005
QC Status
Approved
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EHD - Public
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7- <br /> cnwxsNca MONITORING WELL PURGE AND SAMPLE SHEET <br /> &ASSOCIATES <br /> EM6INEERtNG NEOLOGY <br /> CIE II ENRI NEERI NO <br /> ORDUNA WATER HYDROLOGY <br /> Pro'ect Name: Neenah Paper Company Well No: OB-11 Date: / ZA 10 <br /> Project No: 005194.01 Personnel: DK/DJ <br /> PURGING AND SAMPLING DATA <br /> Water Level Meas ring Method: Reference Point Elevation: 68.38 <br /> Total Depth Depth to Water Water Multiplier for Casing Total Purge <br /> WELL PURGE (feet) (feet) Column Casing Diameter Volume Volume <br /> VOLUME feet al al <br /> CALCULATION g R 1 4 6 _ <br /> 43.5 Zy, Z = j},�a X"0.04 o. 6 0.64 1 <br /> PURGING AND SAMPLING DATA <br /> Pure Method: Pure Depth: Pure Rate: <br /> Time j 2° j 13 I Il3 1133— <br /> Volume <br /> 13 ;Volume Purge IZ <br /> al cg <br /> Gallons Per <br /> Minute m <br /> pH 6 ,2o G,zl �.Z3 <br /> Temperature(C) 1F, I 2a,2. Zo,ae <br /> E.C.(pmhos) 1611 20 IblL�liz9 )bIZ� 112$ <br /> Turbidity/Color l3 <br /> C � Glf <br /> Odor(Y/N) „J <br /> Casing Volumes <br /> Dewatered (Y/N) <br /> Comm ents/Observations: <br /> Total Purge Volume: (gal) Disposal: 4v Vo—Z <br /> Weather Conditions: <br /> Condition of Well Box and Casing at Time of Sampling: <br /> Well Head Conditions Requiring Correction: <br /> Problems Encountered During Purging and Sampling: <br /> Comments: <br /> • <br />
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