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ARCHIVED REPORTS_SECOND QUARTER 2018 GROUNDWATER MONITORING REPORT
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PR0516727
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ARCHIVED REPORTS_SECOND QUARTER 2018 GROUNDWATER MONITORING REPORT
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Last modified
5/14/2020 4:44:34 PM
Creation date
5/14/2020 3:29:48 PM
Metadata
Fields
Template:
EHD - Public
ProgramCode
2900 - Site Mitigation Program
File Section
ARCHIVED REPORTS
FileName_PostFix
SECOND 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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7 MONITORING WELL PURGE AND SAMPLE SHEET <br /> LAWRENCE <br /> &ASSOCIATES <br /> FX 61 XfFRIX6 6E61 <br /> CIYIl EX61 XEERI6 <br /> . <br /> 6RYYXY.YEYER XY6A6lY6Y <br /> [Project Name: Diamond Pet, Ripon, CA Well No: OB-11 Date: 04/02/2018 <br /> Project No: 010107.10 Task 2 Personnel: DK/DJ <br /> GAUGING DATA <br /> Water Level Mea ring Method: 2-wire electric sounder Reference Point Elevation: 68.38 <br /> Water Casing Total Purge <br /> Total Depth Depth to Water Multiplier for <br /> WELL PURGE Column Volume Volume <br /> VOLUME (feet) (feet) feet Casing Diameter al al <br /> CALCULATION 43.5 i X 1 [jj4 6 _ <br /> 0.oa 0.64 1.aa L7V <br /> PURGING AND SAMPLING DATA <br /> Pure Method: 12-volt pump Pure Depth: ) Z <br /> Time I Z 14 l 1 IG I! 1 <br /> Volume Purge <br /> (gal) 4 $ ) 2 <br /> Gallons Per <br /> Minute m ]r <br /> pH <br /> Temperature(C) o I c I o <br /> E.C. (pmhos) ) I D I <br /> Turbidity/Color 0.3 <br /> Odor(Y/N) <br /> 0 <br /> Casing Volumes <br /> Dewatered(Y/N) np 0 <br /> Com ments/Observations: <br /> Global ID: STL 5SJ023566 <br /> Total Purge Volume: (gal) Disposal: evaporation/infiltration <br /> Weather Conditions: l me tee. w r—, <br /> Condition of Well Box and Casing at iof Sa pling: <br /> Well Head Conditions Requiring Correction: <br /> Problems Encountered During Purging and Sampling: <br /> Comments: <br />
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