Oakview Group

Inspector's notes

Observed in-house prepped sandwiches with cold cut meat, tomatoes, and lettuce measured 45-51'F in retail reach-in cooler. PIC stated food items were cold-prepped about 2 hours prior, food have been out of temperature for less than 4 hours. Unit observed going through defrost cycle with surface temperatures recorded 44.5-47.6'F. Ambient temperature of unit measured 38.4'F once defrost cycle ended. Discussed with PIC items be cooled down to 41'F in walk-in prior to coldholding storage for retail sale.

Inspector's notes

Observed several grab and go items that are packaged in house such as yogurts parfaits, sandwiches, and salads that have labels but have missing information. All packaged food labels must include the following items: (1) the common name of the food, or absent a common name, an adequately descriptive identity statement; (2) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial colors, artificial flavors and chemical preservatives, if contained in the food; (3) an accurate declaration of the net quantity of contents; (4) the name and place of business of the manufacturer, packer, or distributor; (5) the name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient; (6) except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(q)(3) -(5), nutrition labeling as specified in 21 CFR 101 -Food Labeling and 9 CFR 317 Subpart B Nutrition Labeling; and (7) for any salmonid fish containing canthaxanthin or astaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means, such as a counter card, that discloses the use of canthaxanthin or astaxanthin. Corrective Action: Correct prior to next routine inspection.