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ARCHIVED REPORTS_FIRST-QUARTER 2013 GROUNDWATER MONITORING REPORT 04 - 30 - 2013
Environmental Health - Public
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ARCHIVED REPORTS_FIRST-QUARTER 2013 GROUNDWATER MONITORING REPORT 04 - 30 - 2013
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Last modified
5/14/2020 5:20:47 PM
Creation date
5/14/2020 3:01:57 PM
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EHD - Public
ProgramCode
2900 - Site Mitigation Program
File Section
ARCHIVED REPORTS
FileName_PostFix
FIRST-QUARTER 2013 GROUNDWATER MONITORING REPORT 04 - 30 - 2013
RECORD_ID
PR0516727
PE
2965
FACILITY_ID
FA0012758
FACILITY_NAME
DIAMOND FOOD PROCESSORS OF RIPON
STREET_NUMBER
942
Direction
S
STREET_NAME
STOCKTON
STREET_TYPE
AVE
City
RIPON
Zip
95366
APN
25934012
CURRENT_STATUS
01
SITE_LOCATION
942 S STOCKTON AVE
P_LOCATION
05
P_DISTRICT
005
QC Status
Approved
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EHD - Public
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q 7 <br /> L A W P E N C E MONITORING WELL PURGE AND SAMPLE SHEET <br /> &ASSOCIATES <br /> ENGINEERING IEGLGGI <br /> C IIEL EGCIN EERING <br /> GRGuxG-xAIER HYDISIGGY Project Name: Diamond Pet, Ripon, CA Well No: OB-1 Date: 1 /8/13 <br /> Project No: 010107.04 Task 1 Personnel: DKIDJ <br /> GAUGING DATA <br /> Water Level Measuring Method: 2-4ft Pro 6e Reference Point Elevation: <br /> Total Depth Depth to Water Water Multiplier for Casing Total Purge <br /> WELL PURGE Column Volume Volume <br /> VOLUME (feet) (feet) feet Casing Diameter al al <br /> CALCULATION1 2 4 6 <br /> 52 Zb,b� ' } L5.34 X a.aa CO.., 0.64 ,.aa <br /> PURGING AND SAMPLING DATA <br /> i <br /> Pure Method: I f Pure De the <br /> Time D S`5` o 3 5—#-- 080 CA 09 0 <br /> Volume Purge <br /> al 0 4 12— <br /> Gallons <br /> ZGallons Per <br /> Minute m 2 Q•PNt <br /> pH L<. '3 4 7, ID <br /> Temperature(C) 1141 <br /> E.C.(umhos) 1��� f L� zr� 1 Z L S <br /> Turbidity/Color ,t -55:74 w S,7+ <br /> Odor(Y/N) <br /> Casing Volumes <br /> Dewatered(Y/N) <br /> Comments/Observations: <br /> Total Purge Volume: (gal) Disposal: <br /> Weather Conditions: <br /> Condition of Well Box and Casing at Time of Sampling: &Cll d <br /> Well Head Conditions Requiring Correction: C'_ie.r A -3 f <br /> Problems Encountered During Purging and Sampling: <br /> Comments: <br />
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