L & L Homemade Corn Salsa in 16 oz Glass jar. W1520 Starr Road, Granton, WI 54436
Levi A. Bontrager recalled this product and the FDA reported the enforcement action on 18 December 2024 as Class II. The recall was initiated by the firm. Salsa had pH of 4.7.
The record
Every field below is published by the FDA in the openFDA food enforcement database. Check the FDA notice before acting on any recall: this page is a reading of the public record, not a substitute for it.
Product
L & L Homemade Corn Salsa in 16 oz Glass jar. W1520 Starr Road, Granton, WI 54436
Reason for recall
Salsa had pH of 4.7.
Recalling firm
Levi A. Bontrager
Firm location
Granton, Wisconsin, United States
Classification
Class II
Status
Terminated
Recall number
F-0258-2025
Quantity
192 jars
Distribution
IL, WI
Initiated
1 November 2024
Reported by FDA
18 December 2024
Terminated
14 January 2025
Firm notified by
Visit
Product codes
BB 4 17 26 printed on top of jars
Reading this record
Five things about this record are not in the record itself, and each one changes how it should be read.
Class II means the FDA judged a remote probability of serious harm, or a probability of temporary or medically reversible harm. The class is assigned by an agency health hazard evaluation under 21 CFR 7.41, not by the firm.
The firm started this recall itself. Most FDA food recalls are voluntary, and a recall is a food safety plan working rather than failing. The circumstances in which the agency asks for one instead are set out in 21 CFR 7.45.
This record is the only one the FDA opened for its recall event, so it covers a single product code.
The recall ran for 2 months, from 1 November 2024 to termination on 14 January 2025. Termination means the agency judged that all reasonable effort had been made, under 21 CFR 7.55, and it says nothing about whether product remained in circulation.
The distribution pattern names 2 states, and the FDA published the enforcement report 7 weeks after the firm began the recall.
Recalls of a sauce, dip or condiment run a median of 6 months, so this one was shorter than usual for its category. Sauces and dips sit at the intersection of the acidified foods rule and the allergen rule: an equilibrium pH above 4.6 turns a shelf-stable product into a botulism risk, and the ingredient list is long enough that an allergen is easy to lose.
Named in the distribution pattern: Illinois, Wisconsin. Those pages count recalls by where the RECALLING FIRM sits, which is a different question from where this product went.
These are the closest records in the corpus: the same kind of food. Unlike the firm’s own records below, they come from different companies, which is what makes them a pattern rather than a history.
Behind every recall is a clause somebody has to produce evidence for at their next audit. Krolda maps supplier documents to the clause they satisfy in FSSC 22000, IFS Food and 21 CFR 117, and routes the corrective action when the evidence is missing.
Recall records come from the openFDA food enforcement API, published by the U.S. Food and Drug Administration in the public domain. Krolda adds the hazard classification and the clause mapping; neither is an FDA determination. Always check the FDA notice before acting on a recall.
