The E-3 visa is a nonimmigrant visa for professionals coming to the United States temporarily to work in a specialty occupation. This visa was designed for workers in fields such as architecture, engineering, information technology, and medicine. If you are interested in working in one of these fields in the United States, the E-3 visa may be the right option for you. In order to qualify for an E-3 visa, you must meet certain requirements, including having a job offer from a U.S. employer and possessing the appropriate educational qualifications or work experience. The application process can be complicated, so it is important to consult with an experienced immigration attorney before applying.
Question | Answer |
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Form Name | Form E 3 |
Form Length | 2 pages |
Fillable? | No |
Fillable fields | 0 |
Avg. time to fill out | 30 sec |
Other names | Reheating, establishment report example, PHF, Pts |
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Retail Food Establishment Inspection Report |
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Date |
Time In |
Time Out |
Establishment Number |
Permit Number |
Risk Category |
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Code |
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Purpose of Inspection: |
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Establishment: |
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Owner: |
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Physical Address: |
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Zip: |
Phone: ( |
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OUT |
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IN |
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NA |
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NO |
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COS |
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Food Temperature/Time Requirements |
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5 Pts |
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Violations Require Immediate Corrective Action |
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Remarks |
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1. Proper Cooling for Cooked/Prepared Food |
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2. Cold Hold (41 degrees Fahrenheit /45 degrees Fahrenheit) |
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3. Hot Hold (135 degrees Fahrenheit) |
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4. Proper Cooking Temperatures |
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5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs) |
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Item/Location/Temperature |
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OUT |
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IN |
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NA |
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NO |
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COS |
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Personnel/Handling/Source Requirements |
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4 Pts |
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Violations Require Immediate Corrective Action |
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Remarks |
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6. |
Personnel with Infections Restricted/Excluded |
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7. |
Proper/Adequate Handwashing |
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8. |
Good Hygienic Practices (Eating/Drinking/Smoking/Other) |
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9. |
Approved Source/Labeling |
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10. |
Sound Condition |
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11. |
Proper Handling of |
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12. |
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13. |
Approved Systems (HACCP Plans/Time as Public Health Control) |
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14. |
Water Supply – Approved Sources/Sufficient Capacity/Hot and Cold Under Pressure |
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OUT |
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IN |
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NA |
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NO |
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COS |
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Facility and Equipment Requirements |
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3 Pts |
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Violations Require Immediate Correction, Not To Exceed 10 Days |
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Remarks |
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15. |
Equipment Adequate to Maintain Product Temperature |
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16. |
Handwash Facilities Adequate and Accessible |
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17. |
Handwash Facilities with Soap and Towels |
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18. |
No Evidence of Insect Contamination |
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19. |
No Evidence of Rodents/Other Animals |
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20. |
Toxic Items Properly Labeled/Stored/Used |
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21. |
Manual/Mechanical Warewashing and Sanitizing at ( )ppm/temperature |
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22. |
Manager Demonstration of Knowledge/Certified Food Manager |
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23. |
Approved Sewage/Wastewater Disposal System, Proper Disposal |
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24. |
Thermometers Provided/Accurate/Properly Calibrated (±2 degrees Fahrenheit) |
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25. |
Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair |
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26. |
Posting of Consumer Advisories (Heimlich/Disclosure/Reminder/Buffet Plate) |
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27. |
Food Establishment Permit |
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Subtotal |
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Other Violations – Require Corrective Action, Not to Exceed 90 Days or the Next Inspection, Whichever Comes First |
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5pt |
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4pt |
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3pt |
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Total |
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Inspected by: |
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Print: |
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F/U |
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Received by: |
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Print: |
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Title: |
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Yes/ No |
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Form
Corrective Actions to Ensure Safe Food |
Page 2 of 2 |
Item No.
1Cooling
•PHF/TCS* food cooled from 135° F to 70° F more than 2 hours OR 135° F to 41° F (45° F) more than 6 hours; OR prepared food cooled to 41° F (45° F) more than 4 hours:
Action: Voluntary destruction, rapid reheating of cooked foods if less than 4 hours
2Cold Hold
•PHF/TCS food held above 41° F (45° F) more than 4 hours:
Action: Voluntary destruction
•PHF/TCS food held above 41° F (45° F) less than 4 hours:
Action: Rapid cool (e.g. ice bath)
3Hot Hold
•PHF/TCS food held below 135° F more than 4 hours:
Action: Voluntary destruction
•PHF/TCS food held below 135° F less than 4 hours:
Action: |
Rapid reheat to 165° F or more |
4Cooking
•PHF/TCS food undercooked:
Action:
5Rapid Reheating
•Cold PHF/TCS food improperly reheated:
Action: Reheat rapidly to 165° F
7Handwashing
•Food employees observed not washing hands:
Action: Instruct employees to wash hands as specified in the Rules.
9, 10 Approved Source/Sound Condition
•Foods from unapproved sources/unsound condition:
Action: Voluntary destruction
11Proper Handling of
•Employee did not properly wash and sanitize hands before touching
Action: Voluntary destruction
12
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Action: Voluntary destruction of
14Water Supply
•Facility does not have water for washing hands, preparing food, or cleaning equipment/utensils:
Action: Voluntary suspension of food preparation
*Potentially Hazardous Food (PHF) / Time/Temperature Control for Safety (TCS)