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07 <br /> V���y <br /> ,,S• �� +, s°� .�,+� � `}s��=',_.. ��'� _ � r Sr S !a } ,^, ,,.�'"....��'�� (a��"�n�S'"u�3`��a��' ;✓`'x�, n��: a�, :.a+:,�µ,ti, '+� <br /> 1 i <br /> SY;CTI+ON 3 <br /> S UMMA I?y OI! ."ONCL USIONS <br /> AND RECO 7viENDATIONS <br /> Soil contamination fronl leaking diesel oil tanks at this site was <br /> investigated in August 1989 following removal of the tanks in 1988. <br /> At this bout°fo mer tank locations.tion was found in 8 of Most ofOthelings contan contaminated <br /> led <br /> so and around feet below the <br /> soil was encountered at depths <br /> the bait between 5 and <br /> encountered significant soil <br /> ground surface. <br /> samples were obtained in 9w a pth of 30 feet. Clean of the 10 borings. One of the borings was <br /> terms es <br /> terminated at a depth of 35 feeel0�l �� soil <br /> concentratiaof 1200 pptestimed 2000 cubic yards of <br /> a TPH <br /> ound. <br /> contaminated soil remain in the gr <br /> Jar tank locations in order to determinelif groundwater aroundg wells were installed <br /> former <br /> d been <br /> forme <br /> impacted by the leaking tanks. Analytical results ° from the <br /> samples collected from these wells indicate tlia� the product <br /> former leaking fuel tanks has nreached toundwater at the <br /> he gi <br /> locations which were sampled. The currater flow <br /> ent ground <br /> ot of Borings <br /> direction places Well SFW-2 almost directly down gradient <br /> # G and 7 which had the deepest occurrences of high concentrations <br /> of TPH. <br /> We recom.lend sampling of the wells and groundwater elevation <br /> quality ands oil a nowdirection) vi ilesto monitor furtl further actiontatgthensiteter <br /> is <br /> quality several <br /> corsidered. Although groundwater levels have been receding hone), <br /> feet per year (possibly ahead of the reach of the product p <br /> groundwater levels could stabilize or rise in 010 future which could <br /> bring the product in the soil into contact with the groundwater. <br /> 3.1 <br />