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SOIL SUITABILITY STUDY <br /> REQUIREMENTS CHECKLIST <br /> San Joaquin County Development Title <br /> Chapter 9-1105,Section 9-1105.2 <br /> PA#: <br /> S=Sufficient REP �2T DATE: <br /> 1=lnsuffcient SITE LOCATION:�� � �- 7P <br /> S I INTRODUCTION & PROPOSED DEVELOPMENT SECTION <br /> ❑ ❑ Description of site, including zoning information. <br /> ❑ Description of proposed development. <br /> ❑ ❑ Parcel location map. <br /> ❑ Site map showing location of all items on parcel (structures,drives,wells, septic systems, large trees, pastures, <br /> pools, natural drainage courses, ponds,waterways,etc.) <br /> PRESENT AND PAST USES OF THE SITE SECTION <br /> ❑ Discussion of past and present uses at the site to assess potential problems. <br /> EXISTING AND PROPOSED SEPTIC TANK USAGE SECTION <br /> ❑ Description of existing septic tank usage on site (system types, age,functioning/repair rates). <br /> ® ❑ Site septic permit history(number/types/dates of permits,age of system, permit numbers, copies in report). <br /> ❑ Discussion of on-site septic tank repair history. <br /> Description of existing septic tank usage in the general area (system types, ages,functioning/repair rates, proximity to <br /> ❑ parcel). <br /> ❑ [� General area septic permit history(number/types/dates of permits, age of system, permit numbers,copies in <br /> ❑ ❑ report). <br /> Discussion of general area septic tank repair history. <br /> ❑ Description of proposed or expected maximum (including second unit dwellings)septic tank usage on site. <br /> GROUNDWATER INFORMATION SECTION <br /> ❑ Description of the depth and gradient of groundwater in the general area. <br /> ❑ Description/discussion of any existing or potential groundwater contamination issues in the general location of the site. <br /> ❑ Description of location (address/APN),type and construction of well, and location (well head/kitchen tap)where <br /> water samples were obtained. <br /> ❑ Description of constituents being tested for in the water sample. <br /> ❑ [] Description of how sample was obtained, handled,stored, and transported to the lab.. <br /> ❑ Complete Chain of Custody document, including printed and signed name of third party sampler, condition of <br /> sample,and date and time the sample was submitted to the lab. <br /> SOIL PROFILE INFORMATION SECTION <br /> ❑ Q Site_map showing the location,with dimensions, of the soil profile pit on the parcel. <br /> Q ❑ Description of soil profile pit including depth and dimensions. <br /> ❑ Description of soil lithology as noted from test pit by appropriate professional using industry standard protocol. <br /> ❑ Discussion of soil lithology as related to future onsite septic uses. <br /> PERCOLATION TEST INFORMATION SECTION <br /> ❑ Site map showing the location,with concise and accurate dimensions,of the percolation test holes on the parcel. <br /> ❑ The minimum number of shallow and deep percolation tests were performed for each parcel. <br /> ❑ ❑ Description of the date,time and protocol used to prepare the test hole, including depth and dimensions of hole, <br /> preparation of hole, and depth of water used to presoak(minimum 12 inches). <br /> ❑ ❑ Description of the date,time and condition of the test hole after the 24 hour soak period (hole still intact, hole dry, <br /> depth to water remaining in hole, etc.). <br /> ❑ The test conformed to SJC Policy EHD 02-02 (correct depth,diameter, 2"gravel, 6"water refill, correct readings <br /> recorded). <br /> ❑ Complete (including readings)Percolation Test Form was provided with REHS verification signature. The rate was, <br /> correctly calculated using the last reading. X.� I ---�_ ter. . 'Y '- I - / <br /> Discussion of any potential problems predicted and/or the need for an engineered or alternative septic system. <br /> ❑ Discussion of percolation rates in relation to the type and size of future leach fields needed at the site. <br /> CONCLUSION SECTION <br /> QQ ❑ The report was-signed"d stamped by the appropriately registered individual. <br /> REVIEWEDY: <br /> REVIEWED DATE: ��/ <br />