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Environmental Health - Public
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EHD Program Facility Records by Street Name
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N
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99 (STATE ROUTE 99)
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24323
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2900 - Site Mitigation Program
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PR0537557
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Last modified
11/19/2024 1:59:16 PM
Creation date
4/17/2019 3:00:41 PM
Metadata
Fields
Template:
EHD - Public
ProgramCode
2900 - Site Mitigation Program
File Section
WORK PLANS
RECORD_ID
PR0537557
PE
2950
FACILITY_ID
FA0021623
FACILITY_NAME
JAHANT FOOD AND FUEL
STREET_NUMBER
24323
Direction
N
STREET_NAME
STATE ROUTE 99
City
ACAMPO
Zip
95220
APN
00516019
CURRENT_STATUS
01
SITE_LOCATION
24323 N HWY 99
P_LOCATION
99
P_DISTRICT
004
QC Status
Approved
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EHD - Public
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Lsettlement does occur, Twining 9hoqld be contacted to mitigate the <br /> problem. <br /> A-2 Decontamination Procedures: Prior to, during, and <br /> following the drilling operatist the auger and associated <br /> on <br /> sampling equipment are thoroughly cleaned :using a high pressure hot <br /> water washer. The hot water washer ,has a pressure of approximately <br /> 1,200 pounds per square inch (psi) and a water temperature of <br /> approximately 210 degrees !Fahrenhelit. This procedure is used to <br /> reduce the possibility of cross-contamination between samples. The <br /> auger and associated sampling equipment are placed on racks'.during <br /> the cleaning operations, and the tinsate generated retained in a <br /> steel wash trough. The rinsate is subsequently transferred into <br /> 55-gallon steel barrels. Each barrel islabeled as to its <br /> contents, The disposalofthis material. will be contingefit upon <br /> the analytical results :of, chemical analyses. The appropriate <br /> regulatory agency should be contacted prior to the treatment and/or <br /> disposal of this material-' <br /> A-3 Sample Handling and chain-of-custody Procedures: Records <br /> are developed for all soil samples including sampler's; name, <br /> sampling date, sample: type*, location, and method of preservation. i. <br /> Immediately following the collection and preparation of each soil <br /> sample,, the samples are.. placed int"o an ice chest containing Blue <br /> Ice'O for shipment to Twining's Fresno laboratory for analyses. The <br /> temperature within the ice chest; is recorded At the time of <br /> placement of each soil sample. and upon delivery to the laboratory- <br /> Chain-of-custody procedures, de.scr'ibed in the U.S. EPA's 'SW-846 <br /> Test Methodsfor Evaluating Solid Waste, 1,5�86, are followed..: <br /> All soil samples are taken to winingls laboratory in 'Fresno, <br /> calito ia. The project. geologist in charge of the, field <br /> investigation., transports or directs the transport Of bath thd <br /> t <br /> samples and custody forms to the laboratory where the samples are <br /> transferred to the sample control department. The sample control <br /> 'personnel, or an authorized anal <br /> yst, signs these custody 'forms, I <br /> : <br /> presentsp <br /> ,A duplicate copy to the l'oroject geologist �and transfers <br /> the samples to the appropriate lab ratory analyst to conduct the <br /> requested analytical, tests. The laboratory ::director retains <br /> possession of the custody forms during the analyses of the samples', I <br /> The director's responsibilities include monitoring the progress of: <br /> the samples and insuring the: samples' integrity within. the <br /> laboratory. This involvesassigning each sample a laboratory <br /> or.atory <br /> number and maintaining cross-refer8nce between the sample's field <br /> identification information ,and its laboratory identification. The <br /> analysts' responsibilities *,include maintaining accurate records of <br /> the samples analyzed along with the Janalytical data produced' <br /> This <br /> involves labelling chromatograms and maintaining the laboratory I <br /> numbers.. on. all subSOffigles takenit from the submitted samples <br /> labelling :all glassware used in,, the analyses, andproperly <br /> abelling sA*ple. . extract container's with the, sample:Is lab6ratory <br /> number. <br /> nc. <br /> Fresno Modesto OVIsalia. 6akers,eId <br />
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