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'4we *.00' <br /> 12 February 1996 <br /> AGE-NC Project No.95-0106 <br /> Page 2 of 6 <br /> respectively. <br /> 2.3. EXCAVATION OF UST AREA <br /> In an attempt to remove remaining impacted soil, the former UST area was excavated in August 1995 <br /> Excavation procedures were supervised by representatives of AGE. Hydrocarbon-impacted soil was <br /> excavated to a depth of 8 feet. Approximate limits of the August 1995 excavation are indicated on <br /> Figure 2. <br /> Approximately 100 cubic yards of impacted soil was removed from the former UST area. No <br /> petroleum hydrocarbons were detected in soil samples collected from the floor of the excavation. <br /> Excavated soil was stockpiled adjacent to the excavation. <br /> 2.4. PRELIMINARY SITE INVESTIGATION <br /> On 20 December 1995, AGE advanced six soil probings at the site to investigate the lateral and <br /> vertical extent of hydrocarbon-impacted soil and ground water. Probing locations are illustrated in <br /> Figure 2. <br /> Soil samples collected from the probings indicated that hydrocarbon-impacted soil was limited to the <br /> capillary fringe and saturated zones at the site. TPH-g was detected in grab ground water samples <br /> at concentrations up to 210,000 ppb. Results of the initial investigation will be included in a quarterly <br /> report prepared after installation of the ground water monitoring wells. <br /> 2.5. GROUND WATER DEPTH AND GRADIENT <br /> Information obtained from nearby monitoring wells in Tracy indicate that ground water depth at the <br /> site is between 6 to 10 feet;ground water in the August 1995 excavation was encountered at a depth <br /> of approximately 7 to 8 feet bsg. Ground water flow direction in the Tracy area is generally to the <br /> north. <br /> 3.0. SCOPE OF WORK <br /> 3.1. DRILLING AND SAMPLING <br /> The PHS-EHD is requiring the performance of an investigation to determine the lateral extent of <br /> hydrocarbon-impacted ground water at the site. Therefore, AGE proposes to drill and install four <br />