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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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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
Fields
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 x e N c E MONITORING WELL PURGE AND SAMPLE SHEET <br /> S AS 50 C IA i ES <br /> t.'. NEEM .f 6EO LOOP <br /> EYII E.. NEEMIMO <br /> .MOYX.-WATER HYOMOE.EY <br /> Project Name: Neenah Paper Company Well No:OB-23 Date: IC)( l G (lD <br /> Project No:005194.03 Personnel: DK/DJ ) <br /> GAUGING DATA <br /> Water Level Mae ring Method: Reference Point Elevation: 67.72 <br /> Total Depth Depth to Water Water Multiplier for Casing Total Purge <br /> WELL PURGE (feet) (feet) Column Casing Diameter Volume Volume <br /> VOLUME feet al al <br /> CALCULATION _ 1 12 4 16 _ <br /> X <br /> 46 G7. ZO = p o:oa o.is 0.64as , D I .Oti <br /> PURGING AND SAMPLING DATA <br /> Pure Method: Pure Depth: <br /> Time 100 1 0(a- 104 C(& <br /> Volume Purge <br /> al 4 <br /> Gallons Per <br /> Minute m <br /> pH <br /> Temperature(C) "D• <br /> E.C. (pmhos) Vc�/2uIg X03 3Si <br /> Turbidity/Color n I E C e (L <br /> Odor(Y/N) <br /> Casing Volumes <br /> Dewatered(Y/N) <br /> Comments/Observations: <br /> Total Purge Volume: 2 (gal) Disposal: (Dc e UtiA <br /> Weather Conditions: <br /> Condition of Well Box and Casing at Time of Sampling: r— ,A-, <br /> Well Head Conditions Requiring Correction: <br /> Problems Encountered During Purging and Sampling: <br /> Comments: <br />
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