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ARCHIVED REPORTS_THIRD QUARTER 2017 GROUNDWATER MONITORING REPORT
Environmental Health - Public
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ARCHIVED REPORTS_THIRD QUARTER 2017 GROUNDWATER MONITORING REPORT
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Last modified
5/14/2020 4:53:49 PM
Creation date
5/14/2020 3:35:47 PM
Metadata
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EHD - Public
ProgramCode
2900 - Site Mitigation Program
File Section
ARCHIVED REPORTS
FileName_PostFix
THIRD QUARTER 2017 GROUNDWATER MONITORING REPORT
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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77 MONITORING WELL PURGE AND SAMPLE SHEET <br /> LAWRENCE <br /> &ASSOCIATES <br /> FY6INEERING GEM.1 <br /> GIVI1 ENGINEERING <br /> GROUNS WATER HYDROLOGY <br /> Project Name: Diamond Pet, Ripon, CA Well No: OB-5 Date: 07/09/2018 <br /> Project No: 010107.10 Task 3 Personnel: DK/DJ <br /> GAUGING DATA <br /> Water Level Measurin Method: 2-wire electric sounder Reference Point Elevation: 63.71 <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 <br /> 44 ZZ 4Z = 21,Sgj X 1 2 4 6 <br /> a.o< <br /> PURGING AND SAMPLING DATA / <br /> Pure Method: 12-volt pump Pur a De the <br /> Time 01) OZ 01L4 <br /> Volume <br /> Purge <br /> al O 4F )y <br /> Gallons Per <br /> Minute m 7i <br /> pH 6 <br /> Temperature(C) 1 a 19 A-0 19 3 a <br /> E.C. (pmhos) 3 g g 1 3S IA 3SS <br /> Turbidity/Color I'Sg Cleel <br /> Odor(Y/N) N N <br /> 0 a <br /> Casing Volumes <br /> Dewatered(Y/N) <br /> Comments/Observations: <br /> rGlobal ID: STL 5SJ023566 <br /> u <br /> Total Purge Volume: t L (gal) Disposal: evaporation/infiltration <br /> Weather Conditions: <br /> Condition of Well Box and Casinq at Time of Samplin <br /> Well Head Conditions Requiring Correction: <br /> Problems Encountered During Purging and Sampling.- <br /> Comments: <br />
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