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Peters Kwikee Food <br /> Preliminary Site Assessment Report = _ <br /> Project No.01-46.1.1 <br /> 22 June 1990 <br /> Page 3 <br /> 4.0 CONCLUSIONS AND RECOMMENDATIONS <br /> The data presented above suggest that a release of hydrocarbons may have ocurred <br /> from the UST at this site. However, without additional work, the full extent of the <br /> problem can not be evaluated. There may only be a small plume adjacent to the <br /> UST or there may be a large plume that has migrated some distance from the tanks. <br /> Or the hydrocarbons may have migrated from adjacent sites. <br /> Geological Technics recommends that at least 3 more monitoring wells be installed <br /> and that the site be monitored on a quarterly basis for ground water quality and <br /> gradient for a period of one year. At the end of a year, the monitoring data would be <br /> reviewed and a future course of action proposed. <br /> S.o QUALITY ASSURANCE PROGRAM <br /> The following measures will be taken by Geological Technics to insure that a high <br /> quality study is conducted and that cross contamination does not occur. <br /> Soil borings were drilled with a 6 inch (i.d.) hollow stem continuous flight auger, <br /> owned and operated by Osterberg and Stewart, Inc. Soil samples were collected <br /> using a 2 inch (o.d.) modified California split spoon sampler lined with brass sample <br /> tubes. <br /> 5.2 Boring Logs <br /> Detailed logs were made of each boring. The information gathered includes: <br /> sample depths, blow counts, horizons of detectable contamination (using field <br /> methods), soil classification utilizing the Unified Soil Classification System and <br /> sediment description (color, texture, composition, hardness, moisture content, and <br /> post-depositional changes that have occurred in the sediments). <br /> i <br /> 5.3 Soil Sampling <br /> S One soil sample was analyzed from the monitoring well. Brass sample tubes were <br /> sealed with aluminum foil, capped, labeled and immediately refrigerated for <br />