Groundwater Monitoring Well Network

What is a monitoring well network? 

  • A groundwater network is a set of wells at which water levels are routinely measured. 

Where are the wells located?

  • A map of the wells can be found HERE.

What is Wet Season?

  • Wet Season is a term that is used to identify the time of the year when water tables are at their highest.  This typically occurs between November and March. The majority of the Department’s land evaluations (perc tests) require wet season testing to ensure that septic systems are designed to have adequate separation from the water table.


Current Water Table Levels (as of 2/8/17)

This graph represents the average weekly readings from the Health Department's 9 monitoring wells.   Local conditions may differ depending on site-specifc variables.

This graph represents the average weekly readings from the Health Department’s 9 monitoring wells. Local conditions may differ depending on site-specifc variables.



Food Protection And Community Services

The Food Protection and Community Services Division is committed to providing a safe food supply to our community.  The division inspects all restaurants and temporary “festival-like” events.  We are responsible for the licensing and inspection of all public pools/spas and provide sanitary surveys for in home day care, foster care and adoptions. In addition, our staff maintains the county-wide rabies…

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Applications and Information

Septic System Applications Bay Restoration Fund Replacement Septic System Replacement Septic Tank Only Land Evaluation  Well Applications Potable Well NonPotable Well Water Sample Protect Your Water Supply Food Service Information Permanent Facility Temporary Event (For Permittees) Temporary Event (For Coordinators) Mobile Unit Plan Review Packet *NEW* Mobile Reciprocity License Application  *NEW* Change of Ownership Worker’s Compensation…

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Training For Food Service Professionals

National Environmental Health Association’s Industry-Foodborne Illness Investigation Training & Recall Response  A workshop designed specifically for chefs, quality assurance/quality control, managers, and owners of restaurants, grocery stores and other retail food businesses. It offers advice for a retail food operator to minimize their risk by having a plan, and knowing where to find help in the event…

Go to Training For Food Service Professionals →


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