Culinary Water Mains Inspection (Ductile Iron)

The following are what an inspector looks for during a Culinary Water Mains (Ductile Iron) Inspection.
  1. Review approved plans.
  2. Identify blue staking.
  3. Identify O.S.H.A.trench safety regulations being followed.
    • Requirements for trench shoring include:
      • 2 Inch Wide Clear Zone Per Stock Piling
      • Hard Hats
      • Identify Job Superintendent on Site
      • Ladder Inside Trench Box or Shelving Based on Material Type
  4. Verify grade staking for control. 4 foot minimum bury depth based from flow line of curb and gutter.
  5. Verify trenches are de-watered if required.
  6. Verify 4 inches of suitable bedding.
  7. Verify Armor tipped gaskets or 3 - 40 a.m.p wedges at all bell/spigot ends.
  8. All mechanical joints armor tipped gaskets or 3 - 40 a.m.p wedges doubled up and placed 3 doubled at all mechanical fitting followers for continuity unless mega lug connections are used.
  9. Horizontal thrust blocking at all fire hydrants, fire risers tees, 11 ¼, 22 1/2 , 45, and 90 degree bends. Thrust blocking bearing face determined by diameter of pipe used.
  10. Vertical thrust blocking on all loops require Number 4 rebar. Rebar restraints wrapped around fitting and embedded into thrust block or stainless steel restraints. In addition to thrust blocking, all thread restraints placed equally around pipe circumference and bolted both ends to fitting flange if required.
  11. Pipe zone suitable back-fill no rock larger than 2 inch to be placed within pipe zone.
  12. Verify Locater tape is placed 1 foot above pipe.
  13. Compaction testing at mid and sub-grade of trench.
  14. 2 hour pressure test for 2 hours on isolated system, bacteria test known and flushing prior to tie-in into active system.
  15. Fire Hydrants placed at 2' above top back of curb.
  16. All Valve access points raised to grade and valve access risers concrete collared ½ inch below asphalt finished grade.
  17. Water meter box placed at 1 foot back of curb and set on top of 4 inches of 1 inch minus rock. Lid set equal to top back of curb. Meter el and el valve placed at 18 inches to 22 inches down from top of lid and equal to each other with 11 inch spread. No alteration to occur to meter box.
  18. After system is tied into active lines, check fire hydrants for charged state.
  19. Fire line testing at 200 P.S.I. for 2 hour tests, flushing, bacteria test and flow test conducted by fire marshal after system is tied into active system.
  20. Pipe per pipe manufacture specifications