Form E 3 PDF Details

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.

QuestionAnswer
Form NameForm E 3
Form Length2 pages
Fillable?No
Fillable fields0
Avg. time to fill out30 sec
Other namesReheating, establishment report example, PHF, Pts

Form Preview Example

 

 

Retail Food Establishment Inspection Report

Page 1 of 2

San

Date

Time In

Time Out

Establishment Number

Permit Number

Risk Category

Code

 

 

 

 

 

 

 

Purpose of Inspection:

 

1-Compliance

2-Routine

3-Field Investigation

4-Visit

 

5-Other

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Establishment:

 

 

 

 

 

 

 

 

 

Owner:

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Physical Address:

 

 

 

 

 

 

 

 

 

Zip:

Phone: (

)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

OUT

 

 

IN

 

NA

 

NO

 

COS

 

Food Temperature/Time Requirements

 

 

 

 

 

 

5 Pts

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Violations Require Immediate Corrective Action

 

Remarks

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

1. Proper Cooling for Cooked/Prepared Food

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

2. Cold Hold (41 degrees Fahrenheit /45 degrees Fahrenheit)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

3. Hot Hold (135 degrees Fahrenheit)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

4. Proper Cooking Temperatures

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs)

 

 

 

 

 

 

Item/Location/Temperature

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

OUT

 

 

IN

 

NA

 

NO

 

COS

 

Personnel/Handling/Source Requirements

 

 

 

 

 

 

4 Pts

 

 

 

 

 

 

 

 

 

 

Violations Require Immediate Corrective Action

 

 

Remarks

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

6.

Personnel with Infections Restricted/Excluded

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

7.

Proper/Adequate Handwashing

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

8.

Good Hygienic Practices (Eating/Drinking/Smoking/Other)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

9.

Approved Source/Labeling

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

10.

Sound Condition

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

11.

Proper Handling of Ready-To-Eat Foods

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

12.

Cross-contamination of Raw/Cooked Foods/Other

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

13.

Approved Systems (HACCP Plans/Time as Public Health Control)

 

 

 

 

 

 

 

 

 

 

 

 

14.

Water Supply – Approved Sources/Sufficient Capacity/Hot and Cold Under Pressure

 

 

OUT

 

 

IN

 

NA

 

NO

 

COS

 

Facility and Equipment Requirements

 

 

 

 

 

 

3 Pts

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Violations Require Immediate Correction, Not To Exceed 10 Days

 

Remarks

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

15.

Equipment Adequate to Maintain Product Temperature

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

16.

Handwash Facilities Adequate and Accessible

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

17.

Handwash Facilities with Soap and Towels

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

18.

No Evidence of Insect Contamination

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

19.

No Evidence of Rodents/Other Animals

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

20.

Toxic Items Properly Labeled/Stored/Used

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

21.

Manual/Mechanical Warewashing and Sanitizing at ( )ppm/temperature

 

 

 

 

 

 

 

 

 

 

 

 

22.

Manager Demonstration of Knowledge/Certified Food Manager

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

23.

Approved Sewage/Wastewater Disposal System, Proper Disposal

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

24.

Thermometers Provided/Accurate/Properly Calibrated (±2 degrees Fahrenheit)

 

 

 

 

 

 

 

 

 

 

 

 

25.

Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair

 

 

 

 

 

 

 

 

 

 

 

 

26.

Posting of Consumer Advisories (Heimlich/Disclosure/Reminder/Buffet Plate)

 

 

 

 

 

 

 

 

 

 

 

 

27.

Food Establishment Permit

 

 

 

 

 

 

Subtotal

 

 

Other Violations – Require Corrective Action, Not to Exceed 90 Days or the Next Inspection, Whichever Comes First

 

 

 

5pt

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

4pt

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

3pt

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Total

 

Inspected by:

 

 

 

 

 

 

Print:

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

F/U

 

Received by:

 

 

 

 

 

 

Print:

 

 

Title:

 

 

Yes/ No

 

 

 

 

 

 

 

 

 

 

Form E-3 (3/06)

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: Re-cook to proper temperature

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 Ready-to-Eat Foods

Employee did not properly wash and sanitize hands before touching ready-to-eat food with bare hands:

Action: Voluntary destruction

12Cross-Contamination of Raw/Cooked Foods

Ready-To-Eat food contaminated by raw PHF/TCS food:

Action: Voluntary destruction of ready-to-eat foods

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)