Class IITerminated · reported 2024-02-14

GRANDE 1.5OZ FRESH BOCCONCINI MOZZ 1/3# SUPC/ITEM # 19132P

Greco Sidari recalled this product and the FDA reported the enforcement action on 14 February 2024 as Class II. The recall was initiated by the firm. The food was not held at an appropriate temperature. The holding temperature could affect spoilage and potentially support pathogen growth.

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
GRANDE 1.5OZ FRESH BOCCONCINI MOZZ 1/3# SUPC/ITEM # 19132P
Reason for recall
The food was not held at an appropriate temperature. The holding temperature could affect spoilage and potentially support pathogen growth.
Recalling firm
Greco Sidari
Firm location
Cleveland, Ohio, United States
Classification
Class II
Status
Terminated
Recall number
F-0848-2024
Quantity
1375 cases total
Distribution
OH, NY & PA
Initiated
11 January 2024
Reported by FDA
14 February 2024
Terminated
5 September 2024
Firm notified by
Two or more of the following: Email, Fax, Letter, Press Release, Telephone, Visit
Product codes
All Lot Codes Distributed between November 26, 2023 and January 5, 2024

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 is one of 36 records covering the same recall event. The FDA opens one enforcement record per product code, so a recall of a product line appears here many times. Counting these records as 36 separate recalls, which almost every published figure does, overstates it by a factor of 36. All 36 of them are listed on this page.
  • The recall ran for 8 months, from 11 January 2024 to termination on 5 September 2024. 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 1 state, and the FDA published the enforcement report 5 weeks after the firm began the recall.
  • The product description on this record names no food this site can classify, so it appears on no food-type page. That is a limit of the description rather than of the recall.

What this recall was for

Spoilage and mould

A spoilage recall means the food degraded before its date: mould growth, unintended fermentation, swelling or rancidity, usually traced to a seal, a formulation or a storage temperature.

A preventive controls plan covers spoilage under the clauses below. This is where the control belongs, not a finding against any firm named on this page: a recall record states a reason, and most of these recalls were initiated by the firm itself.

21 CFR 117.93
Warehousing and distribution: storage and transport under conditions that protect food against contamination and against deterioration of the food and its container.
21 CFR 117.80(b)(3)
Time and temperature: holding food at temperatures that do not allow microorganisms to grow, and for no longer than the process allows.

Every product in this recall

The FDA opened 36 enforcement records for this one recall, one per product code. This page carries all of them; the 35 below each have their own page with that product’s lot codes and distribution, and search engines are pointed here for the recall as a whole.

The other 35 records of FDA event 93817
ReportedProductFirmReasonClass
2024-02-14SAPUTO STELLA ASGO HLF MLD 11LB SUPC/ITEM # 19009Greco SidariThe food was not held at an appropriate temperature. The holding temperature could affect spoilage and potentially support pathogen growth.Class II
2024-02-14SOFINA 21202 MASTRO CAPOCOLLC 4 - 6LB SUPC/ITEM # 199694Greco SidariThe food was not held at an appropriate temperature. The holding temperature could affect spoilage and potentially support pathogen growth.Class II
2024-02-14GRANDE SOPRAFFINA RICOTTA 1/30# SUPC/ITEM # 19536Greco SidariThe food was not held at an appropriate temperature. The holding temperature could affect spoilage and potentially support pathogen growth.Class II
2024-02-14AURICCHIO IMP SHARP PROV CHEESE 1/17# SUPC/ITEM # 197110Greco SidariThe food was not held at an appropriate temperature. The holding temperature could affect spoilage and potentially support pathogen growth.Class II
2024-02-14BEL GIOIOSO PEPATO ASIAGO CON PEPPERCORN 10-8OZ SUPC/ITEM # 53478Greco SidariThe food was not held at an appropriate temperature. The holding temperature could affect spoilage and potentially support pathogen growth.Class II
2024-02-14Norpaco GORGONZOLA STUFF OLIVE 1/7.5# SUPC/ITEM # 4481Greco SidariThe food was not held at an appropriate temperature. The holding temperature could affect spoilage and potentially support pathogen growth.Class II
2024-02-14PRESIDENT GOAT CHEESE 3/1KG SUPC/ITEM # 6159Greco SidariThe food was not held at an appropriate temperature. The holding temperature could affect spoilage and potentially support pathogen growth.Class II
2024-02-14GALBANI DOMESTIC MASCARPONE 4/5# SUPC/ITEM # 19640Greco SidariThe food was not held at an appropriate temperature. The holding temperature could affect spoilage and potentially support pathogen growth.Class II
2024-02-14LOCATELLI CREMA DI LOCATELLI 4/1.1# SUPC/ITEM # 8926Greco SidariThe food was not held at an appropriate temperature. The holding temperature could affect spoilage and potentially support pathogen growth.Class II
2024-02-14RESERS RED SKIN POTATO SALAD 2/8# SUPC/ITEM # 9139Greco SidariThe food was not held at an appropriate temperature. The holding temperature could affect spoilage and potentially support pathogen growth.Class II
2024-02-14RESER'S POTATOE POTATOES MASHED RED SKN 4/5# SUPC/ITEM # 3264Greco SidariThe food was not held at an appropriate temperature. The holding temperature could affect spoilage and potentially support pathogen growth.Class II
2024-02-14JOEY'S ROAST BEEF SLCD PREMIUM 2/5# SUPC/ITEM # 201172FGreco SidariThe food was not held at an appropriate temperature. The holding temperature could affect spoilage and potentially support pathogen growth.Class II
2024-02-14GALBANI DOMESTIC MASCARPONE 1/5# SUPC/ITEM # 19641Greco SidariThe food was not held at an appropriate temperature. The holding temperature could affect spoilage and potentially support pathogen growth.Class II
2024-02-14SOPRA RICOTTA AMALFI 4/5# SUPC/ITEM # 193650Greco SidariThe food was not held at an appropriate temperature. The holding temperature could affect spoilage and potentially support pathogen growth.Class II
2024-02-14GRANDE RICOTTA SOPRAFFINA GRANDE 1/3# SUPC/ITEM # 195351Greco SidariThe food was not held at an appropriate temperature. The holding temperature could affect spoilage and potentially support pathogen growth.Class II
2024-02-14AMBRIOLE MOLITERNO 7# WHEEL SUPC/ITEM # 8923Greco SidariThe food was not held at an appropriate temperature. The holding temperature could affect spoilage and potentially support pathogen growth.Class II
2024-02-14GRANDE BURRATA GRANDE 4/1# SUPC/ITEM # 19137Greco SidariThe food was not held at an appropriate temperature. The holding temperature could affect spoilage and potentially support pathogen growth.Class II
2024-02-14SOPRA RICOTTA AMALFI 1/5# SUPC/ITEM # 193650PGreco SidariThe food was not held at an appropriate temperature. The holding temperature could affect spoilage and potentially support pathogen growth.Class II
2024-02-14BEL GIOIOSO 12/1# EXACT COMBO SUPC/ITEM # 18304Greco SidariThe food was not held at an appropriate temperature. The holding temperature could affect spoilage and potentially support pathogen growth.Class II
2024-02-14Norpaco GARLIC STUFF OLIVE 1/7.5# SUPC/ITEM # 3461Greco SidariThe food was not held at an appropriate temperature. The holding temperature could affect spoilage and potentially support pathogen growth.Class II
2024-02-14RESERS POTATO SALAD REGULAR 1/8# SUPC/ITEM # 0991pGreco SidariThe food was not held at an appropriate temperature. The holding temperature could affect spoilage and potentially support pathogen growth.Class II
2024-02-14BELLISSIMO MASCARPONE SUPC/ITEM # 18270Greco SidariThe food was not held at an appropriate temperature. The holding temperature could affect spoilage and potentially support pathogen growth.Class II
2024-02-14BEL GIOIOSO PROVO SHARP 1/25# SUPC/ITEM # 96317Greco SidariThe food was not held at an appropriate temperature. The holding temperature could affect spoilage and potentially support pathogen growth.Class II
2024-02-14GRANDE .33OZ FRESH CILIEGINE MOZZ 2/3# SUPC/ITEM # 19134Greco SidariThe food was not held at an appropriate temperature. The holding temperature could affect spoilage and potentially support pathogen growth.Class II
2024-02-14CONWAY CAESAR CLASSIC DRESSING 4/1GAL SUPC/ITEM # 38119D1Greco SidariThe food was not held at an appropriate temperature. The holding temperature could affect spoilage and potentially support pathogen growth.Class II
2024-02-14MARBURGER 40% HEAVY CREAM 1/32OZ SUPC/ITEM # 039127PGreco SidariThe food was not held at an appropriate temperature. The holding temperature could affect spoilage and potentially support pathogen growth.Class II
2024-02-14CONWAY CAESAR EMPIRE DRESSING 4/1GAL SUPC/ITEM # 38119KGreco SidariThe food was not held at an appropriate temperature. The holding temperature could affect spoilage and potentially support pathogen growth.Class II
2024-02-14GRANDE 1.5OZ FRESH BOCCONCINI MOZZ 2/3# SUPC/ITEM # 19132Greco SidariThe food was not held at an appropriate temperature. The holding temperature could affect spoilage and potentially support pathogen growth.Class II
2024-02-14GALBANI SMOKED PROV 3/12# SUPC/ITEM # 19422Greco SidariThe food was not held at an appropriate temperature. The holding temperature could affect spoilage and potentially support pathogen growth.Class II
2024-02-14GRANDE RICOTTA SOPRAFFINA 6/3# SUPC/ITEM # 19535Greco SidariThe food was not held at an appropriate temperature. The holding temperature could affect spoilage and potentially support pathogen growth.Class II
2024-02-14NORPACO SWEETIE PEPPER GOAT CHEESE 1/5# SUPC/ITEM # 169956Greco SidariThe food was not held at an appropriate temperature. The holding temperature could affect spoilage and potentially support pathogen growth.Class II
2024-02-14RESERS POTATO SALAD REGULAR 3/8# SUPC/ITEM # 0991CGreco SidariThe food was not held at an appropriate temperature. The holding temperature could affect spoilage and potentially support pathogen growth.Class II
2024-02-14GRANDE .33OZ FRESH CILIEGINE MOZZ 1/3# SUPC/ITEM # 19134PGreco SidariThe food was not held at an appropriate temperature. The holding temperature could affect spoilage and potentially support pathogen growth.Class II
2024-02-14AURICCHIO CREMA AL REGGIANO 4/1.1# SUPC/ITEM # 8927Greco SidariThe food was not held at an appropriate temperature. The holding temperature could affect spoilage and potentially support pathogen growth.Class II
2024-02-14GRANDE PRIMA DOLCE RICOTTA 2/4# SUPC/ITEM # 19540Greco SidariThe food was not held at an appropriate temperature. The holding temperature could affect spoilage and potentially support pathogen growth.Class II

Other records from Greco Sidari

The FDA opens one enforcement record per product code, so several of these are frequently one recall event. 35 other records name this firm.

ReportedProductFirmReasonClass
2024-02-14SAPUTO STELLA ASGO HLF MLD 11LB SUPC/ITEM # 19009Greco SidariThe food was not held at an appropriate temperature. The holding temperature could affect spoilage and potentially support pathogen growth.Class II
2024-02-14SOFINA 21202 MASTRO CAPOCOLLC 4 - 6LB SUPC/ITEM # 199694Greco SidariThe food was not held at an appropriate temperature. The holding temperature could affect spoilage and potentially support pathogen growth.Class II
2024-02-14GRANDE SOPRAFFINA RICOTTA 1/30# SUPC/ITEM # 19536Greco SidariThe food was not held at an appropriate temperature. The holding temperature could affect spoilage and potentially support pathogen growth.Class II
2024-02-14AURICCHIO IMP SHARP PROV CHEESE 1/17# SUPC/ITEM # 197110Greco SidariThe food was not held at an appropriate temperature. The holding temperature could affect spoilage and potentially support pathogen growth.Class II
2024-02-14BEL GIOIOSO PEPATO ASIAGO CON PEPPERCORN 10-8OZ SUPC/ITEM # 53478Greco SidariThe food was not held at an appropriate temperature. The holding temperature could affect spoilage and potentially support pathogen growth.Class II
2024-02-14Norpaco GORGONZOLA STUFF OLIVE 1/7.5# SUPC/ITEM # 4481Greco SidariThe food was not held at an appropriate temperature. The holding temperature could affect spoilage and potentially support pathogen growth.Class II
2024-02-14PRESIDENT GOAT CHEESE 3/1KG SUPC/ITEM # 6159Greco SidariThe food was not held at an appropriate temperature. The holding temperature could affect spoilage and potentially support pathogen growth.Class II
2024-02-14GALBANI DOMESTIC MASCARPONE 4/5# SUPC/ITEM # 19640Greco SidariThe food was not held at an appropriate temperature. The holding temperature could affect spoilage and potentially support pathogen growth.Class II
2024-02-14LOCATELLI CREMA DI LOCATELLI 4/1.1# SUPC/ITEM # 8926Greco SidariThe food was not held at an appropriate temperature. The holding temperature could affect spoilage and potentially support pathogen growth.Class II
2024-02-14RESERS RED SKIN POTATO SALAD 2/8# SUPC/ITEM # 9139Greco SidariThe food was not held at an appropriate temperature. The holding temperature could affect spoilage and potentially support pathogen growth.Class II

All 36 records for Greco Sidari

All 2024 recalls · All FDA food recall data

21 CFR 117.93 is the clause behind this recall, and it is one 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.

Early access

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.