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ARCHIVED REPORTS_SECOND QUARTER 2017 GROUNDWATER MONITORING REPORT
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PR0516727
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ARCHIVED REPORTS_SECOND QUARTER 2017 GROUNDWATER MONITORING REPORT
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Last modified
5/14/2020 4:09:57 PM
Creation date
5/14/2020 3:28:06 PM
Metadata
Fields
Template:
EHD - Public
ProgramCode
2900 - Site Mitigation Program
File Section
ARCHIVED REPORTS
FileName_PostFix
SECOND QUARTER 2017 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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MONITORING WELL PURGE AND SAMPLE SHEET <br /> LAWRENCE <br /> &ASSOCIATES <br /> 6ERN <br /> 6 ...EEG <br /> I <br /> 6ROUNXX6-WATER XYOR4lO6, <br /> Project Name: Diamond Pet, Ripon, CA Well No: OB-2 Date: 04/04/2017 <br /> Project No: 010107.09 Task 2 Personnel: DK/DJ <br /> GAUGING DATA <br /> Water Level Measurin Method: 2-wire electric sounder Reference Point Elevation: 70.93 <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 42.5 1 2 4 6 <br /> 7-82-6 = 14,27- X o.oa o.sa as L,3 = fe,9 <br /> PURGING AND SAMPLING DATA <br /> Pure Method: 12-volt um Pur a De the 4-0Time O 8A fi 6S d-q g S t j-7. <br /> g S 3 <br /> Volume Purge <br /> al D Ar 1 L <br /> Gallons Per <br /> Minute m <br /> pH ?��Z x.45 43 <br /> Temperature(C) I g,8 19 0 I <br /> E.C.(pmhos) <br /> Turbidity/Color S?7 <br /> Odor(Y/N) <br /> no <br /> Casing Volumes y <br /> Dewatered(Y/N) h 0 <br /> Comments/Observations: <br /> Global ID: STL 5SJO23566 <br /> Total Purge Volume: (gal) Disposal: evaporation/infiltration <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 /> • I <br />
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