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I" KLEINFELDER <br /> File No.: 20-3304-01 <br /> February 1, 1990 <br /> Page 6 <br /> inch of moist sand to protect it during construction and aid in curing the concrete. <br /> For the structure planned, we recommend that floor slabs be a minimum of 4 inches in <br /> thickness and be reinforced with at least wire mesh placed at midpoint in the slab. <br /> However, if heavy equipment or storage loads are planned, thicker floor slabs may be <br /> required. The actual floor slab thickness and reinforcing design should be provided by <br /> the structural engineer. <br /> Site Preparation and Grading <br /> Site preparation should include the stripping and removal of vegetation and any debris <br /> from the areas of construction. The stripped vegetation and debris should not be <br /> incorporated in any of the structural fills. The actual depth of stripping should be <br /> determined in the field by a representative of our firm. Voids left by the removal of <br /> buried objects should be overexcavated and recompacted. <br /> After stripping and removal of vegetation and before placement of any Engineered <br /> Fill, the exposed surface soil within and to a minimum of 5 feet beyond all building <br /> areas should be scarified to a minimum depth of 6 inches and be recompacted to a <br /> minimum of 90 percent of the maximum dry density as determined by the ASTM D-1557 <br /> test procedure at a moisture content near optimum. Any loose or soft pockets of soil <br /> or debris encountered during this process should be overexcavated and recompacted, <br /> free of debris. <br /> Any fill required to bring the site to finished grade should consist of on-site soils or <br /> imported granular nonexpansive soil having a maximum percentage passing the #200 <br /> ' Sieve of 40 , a maximum Plasticity Index of 8, and a minimum Resistance-Value <br /> (R-Value) of 40 . Such imported fill should be compacted at a moisture content at or <br /> near optimum. We recommend that samples of any proposed imported fill soil be <br /> 1 <br />