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ARCHIVED REPORTS_FIRST QUARTER 2018 GROUNDWATER MONITORING REPORT
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PR0516727
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ARCHIVED REPORTS_FIRST QUARTER 2018 GROUNDWATER MONITORING REPORT
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Last modified
5/14/2020 4:33:58 PM
Creation date
5/14/2020 2:50:36 PM
Metadata
Fields
Template:
EHD - Public
ProgramCode
2900 - Site Mitigation Program
File Section
ARCHIVED REPORTS
FileName_PostFix
FIRST QUARTER 2018 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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\v7, MONITORING WELL PURGE AND SAMPLE SHEET <br /> LAWRENCE <br /> &ASSOCIATES <br /> FXBIXf FRIN6 BFOlO6Y <br /> CIVIL fAFRIXG <br /> RRONX6WATER <br /> fR HYNYOROlO6Y <br /> Pro'ect Name: Diamond Pet, Ripon, CA Well No: OB-1 Date: 01/02/2018 <br /> Pro'ect No: 010107.10 Task 1 Personnel: DK/DJ <br /> GAUGING DATA <br /> Water Level Measuring Method: 2-wire electric sounder Reference Point Elevation: 66.91 <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 52 X, 1 2 4 6 <br /> 25, 7U = 2(a,2z 0.04 0.64 1 1.44 , <br /> PURGING AND SAMPLING DATA <br /> Pure Method: 12-volt pump Pure De the <br /> Time )4-4-(, 14- Id Sv S <br /> Volume Purge <br /> al b A- <br /> (Z <br /> Gallons Per <br /> Minute m <br /> pH (o x,45 <br /> Temperature(C) 19's 6 <br /> E.C.(pmhos) I,S 3Z 119,44 <br /> Turbidity/Color <br /> Odor(Y/N) <br /> Casing Volumes 3 <br /> Dewatered(YIN) <br /> Comments/Observations: <br /> Global ID: STL 5SJ023566 <br /> Total Pure Volume: (gal) Disposal: evaporation/infiltration <br /> Weather Conditions: <br /> Condition of Well Box and Casing at Time of Sampling- <br /> Well <br /> amplin :Well Head Conditions Requiring Correction: <br /> Problems Encountered During PuMing and Sampling: <br /> Comments: <br />
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