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ARCHIVED REPORTS_SECOND HALF AND ANNUAL 2010 GW MONITORING RPT
Environmental Health - Public
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EHD Program Facility Records by Street Name
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STOCKTON
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2900 - Site Mitigation Program
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PR0516727
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ARCHIVED REPORTS_SECOND HALF AND ANNUAL 2010 GW MONITORING RPT
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Last modified
5/14/2020 4:35:31 PM
Creation date
5/14/2020 3:13:46 PM
Metadata
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Template:
EHD - Public
ProgramCode
2900 - Site Mitigation Program
File Section
ARCHIVED REPORTS
FileName_PostFix
SECOND HALF AND ANNUAL 2010 GW MONITORING RPT
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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n w a a n c E MONITORING WELL PURGE AND SAMPLE SHEET <br /> &ASSOCIATES <br /> FM 61NEFfl ING GFOtU6V <br /> LIVIL ENGINES flXG <br /> 6Pfl YM0%AIEfl XiOPOIOGY <br /> Pro'ect Name: Neenah Paper Coman Well No: OB-18 Date: ,p I L ( 0 <br /> Pro'ect No: 005194.03 Personnel: D /QJ <br /> GAUGING DATA <br /> Water Level Meas ring Method: Reference Point Elevation: 67.86 <br /> Total Depth Depth to Water Water Multiplier for Casing Total Purge <br /> WELL PURGE Column Volume Volume <br /> VOLUME (feet) (feet) feet Casj Diameter al al <br /> CALCULATION 1 2 4 6 _ <br /> 48.5 Z' 9' c 2 ,4 U X- 0.04 0.16/ 0.64 1.44 3O <br /> PURGING AND SAMPLING DATA <br /> Pure Method: Pure Depth: <br /> Time ( p7 0 9 oci CF I / O / <br /> Volume Purge ,t <br /> al 4 ( Z <br /> Gallons Per <br /> Minute m Z ' ' <br /> pH <br /> Temperature(C) <br /> E.C.(pmhos) \ ?EL{ til 3`: S- <br /> Turbidity/Color <br /> : STurbidity/Color <br /> Odor(Y/N) <br /> Casing Volumes <br /> Dewatered(Y/N) <br /> Comm ents/Observations: <br /> Total Purge Volume: 7 , (gal) Disposal: <� U <br /> Weather Conditions: <br /> Condition of Well Box and Casing at Time of Sampling: <br /> Well Head Conditions Requiring Correction: <br /> Problems Encountered During Purging and Sampling: <br /> Comments: <br />
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