Item

Chocolate Cream Pie Single Serve (11059)

Ingredients: Milk, sugar, graham crumb (wheat flour, whole wheat flour, sugar, soybean oil, honey, sodium bicarbonate, salt), half & half (milk, cream), water, egg yolks, milk chocolate (sugar, whole milk powder, cocoa butter, chocolate liquor, soy lecithin, vanilla), vegetable shortening (palm oil, canola oil), fully hydrogenated palm kernel oil, food starch modified, contains less than 2% of each of the following: cocoa (processed with alkali), corn syrup solids, soybean oil, natural & artificial flavors (milk), palm oil, mono- & diglycerides, soy lecithin, salt, chocolate liquor, TBHQ (preservative), high fructose corn syrup, fully hydrogenated coconut oil, dextrose, carbohydrate gum, polysorbate 60, polyglycerol esters of fatty acids, disodium phosphate, xanthan gum, locust bean gum, guar gum, sodium citrate, beta carotene (color). CONTAINS: EGGS, MILK, SOY, WHEAT. Peanut and tree nut products are used in our bakery.
Locations
Location name Address
Cyrus O'Leary's Pies 1528 S, Hayford Rd Airway Heights, WA 99001
Documents
Type Location File name Effective Expiration
Ingredient Statement Cyrus O'Leary's Pies 11059 Chocolate Cream SS Finished Product Specification.docx 10/7/2019 10/6/2020
Product Specification Sheet Cyrus O'Leary's Pies 11059 Chocolate Cream SS Finished Product Specification.docx 8/15/2019 8/14/2022
Label Sample Cyrus O'Leary's Pies 11059.pdf 8/20/2018 8/20/2019
Allergens Cyrus O'Leary's Pies Allergens.pdf 12/20/2018 12/19/2020
Lot Code Cyrus O'Leary's Pies Cyrus Lot Code Explanation Aug 2018.doc 8/3/2018 8/2/2021
Shelf Life Cyrus O'Leary's Pies Cyrus Shelf Life Aug 2018.doc 8/3/2018 8/2/2020
Food Contact Packaging Certificate of Compliance Cyrus O'Leary's Pies Cyrus-Food Contact Packaging Certificate of Compliance.pdf 8/24/2018 8/23/2020
Item Questionnaire Cyrus O'Leary's Pies Item Questionnaire.pdf 8/24/2018 8/24/2019
HACCP Cyrus O'Leary's Pies Single Serve HACCP.doc 2/28/2018 2/27/2021
HACCP Process Flow Diagram Cyrus O'Leary's Pies Single Serve HACCP.doc 2/28/2018 2/28/2020