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� RISHWAIN jIS� <br /> 9 I'ROPESSIONAL LAW CORPORATION' <br /> MARK B. RISMAIS <br /> Scon D.RISH%x'dl.\ <br /> DAVID A.RISMAIN <br /> XARLE�xE E.SAM016 <br /> RoEERT,J.RISHwALN <br /> ... - (RETIRED) <br /> VIA FACSIMILE& FIRST CLASS MAIL <br /> [467-1118] <br /> October 2, 2000 <br /> Mr. Robert Marty <br /> ADVANCED GEOENVIRONMENTAL, INC. <br /> 4005 North Wilson Way <br /> Stockton, California 95205 <br /> RE: Update on Annexation to Community Service Area No. 31 <br /> Dear Mr. Marty: <br /> I am writing this letter in connection with my continuing efforts to obtain the annexation of the <br /> Rocky's Restaurant parcel into Community Service Area No. 31. <br /> At this time, Bruce Baracco of LAFCO has obtained tentative approval for the parcel to be added <br /> to Community Service Area No. 31. The application must be submitted with engineering <br /> drawings which serve to eliminate the creation of an island in connection with a pending <br /> application from the neighboring property. Wong Engineers is currently in the process of <br /> completing the additional engineering work necessary to complete the annexation. Once the <br /> engineering work is completed and the annexation takes place, services will not be available until <br /> such time as additional capacity is either purchased or a bond is posted to provide for the <br /> expansion of the sewer plant. In speaking with LAFCO, I am informed that, because our parcel <br /> is less than an acre and not a significant water/sewer use, the least expensive method to connect <br /> to the sewer would be to wait for the next development to build to post the bond. <br /> Nevertheless, my strategy is to obtain final annexation and begin to discuss with various property <br /> owners a price for the purchase of additional capacity. I believe that there are several vacant <br /> parcels of land that may present us with an opportunity to purchase capacity. <br /> 2800 West March Lane Suite 220 Stockton, California 95219 <br /> 209 473 2800 Fax 209 473 2885 <br />