Bold American Food Company, LLC scores 71; inspectors cite food condition issues

1. 01

   Food condition

   Item 3-1C ↗

   Observed over 20 dented cans including, baked beans, apple butter, cranberry sauce, black olives, tomato puree, pumpkin, peeled tomatoes, coconut milk, oyster sauce, and diced green pepper. COS PIC either placed cans to the side or discarded them.

   Inspector’s full note +

   Code 511-6-1.04(1)

   Observed over 20 dented cans including, baked beans, apple butter, cranberry sauce, black olives, tomato puree, pumpkin, peeled tomatoes, coconut milk, oyster sauce, and diced green pepper. COS PIC either placed cans to the side or discarded them. 511-6-1.04(1) - Safe, unadulterated and Honestly Presented (P) (1) Condition. Food shall be safe, unadulterated, and honestly presented. P Corrected On-Site. New Violation.

   Official report · Item 3-1C ↗
   Corrected on siteNew violation
2. 02

   Food-contact surface sanitation

   Item 4-2B ↗

   Observed black build up on the interior of the ice machine. CA: Advised PIC to have the area cleaned ASAP.

   Inspector’s full note +

   Code 511-6-1.05(7)(b)

   Observed black build up on the interior of the ice machine. CA: Advised PIC to have the area cleaned ASAP. 511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils. 1. Equipment food-contact surfaces and utensils shall be cleaned: (i) Before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry. It does not apply if the food-contact surface or utensil is in contact with a succession of different types of raw meat and raw poultry each requiring a higher cooking temperature as specified under DPH Rule 511-6-1.04(5)(a) than the previous type such as preparing raw pork followed by cutting raw poultry on the same cutting board; P (ii) Each time there is a change from working with raw foods to working with ready-to-eat foods; P (iii) Between uses with raw fruits and vegetables and with Time/Temperature Control for safety food; P (iv) Before using or storing a food temperature measuring device; P and (v) At any time during the operation when contamination may have occurred. P 2. Except as specified in paragraph 3 of this subsection, if used with time/temperature control for safety food, equipment food-contact surfaces and utensils shall be cleaned at least every 4 hours throughout the day. P 3. Surfaces of utensils and equipment contacting time/temperature control for safety food may be cleaned less frequently than every 4 hours if: (i) In storage, containers of time/temperature control for safety food and their contents are maintained at temperatures specified under DPH Rule 511-6-1-.04 and the containers are cleaned when they are empty; (ii) Utensils and equipment are used to prepare food in a refrigerated room or area that is maintained at one of the temperatures in the following chart and: (I) The utensils and equipment are cleaned at the frequency in the following chart that corresponds to the temperature: Temperature Cleaning Frequency 41ºF (5.0ºC) or less 24 hours >41ºF - 45ºF (>5.0ºC - 7.2ºC) 20 hours >45ºF - 50ºF (>7.2ºC - 10.0ºC) 16 hours >50ºF - 55ºF (>10.0ºC - 12.8ºC) 10 hours and (II) The cleaning frequency based on the ambient temperature of the refrigerated room or area is documented in the food service establishment. (iii) Temperature measuring devices are maintained in contact with food, such as when left in a container of deli food or in a roast, held at temperatures specified under DPH Rule 511-6-1- .04; (iv) Equipment is used for storage of packaged or unpackaged food, such as a reach-in refrigerator, and the equipment is cleaned at a frequency necessary to preclude accumulation of soil residues; (v) The cleaning schedule is approved based on consideration of: (I) Characteristics of the equipment and its use, (II) The type of food involved, (III) The amount of food residue accumulation, and (IV) The temperature at which the food is maintained during the operation and the potential for the rapid and progressive multiplication of pathogenic or toxigenic microorganisms that are capable of causing foodborne disease; or (vi) In-use utensils are intermittently stored in a container of water in which the water is maintained at 135ºF (57ºC) or more and the utensils and container are cleaned at least every 24 hours or at a frequency necessary to preclude accumulation of soil residues. 4. Dining counters and table-tops shall be cleaned and sanitized routinely after removing all soiled tableware and food trays shall be cleaned and sanitized after each use by one of the following methods: (i) A two step method in which one cloth, rinsed in sanitizing solution is used to clean food debris from the surface and a second cloth in separate sanitizing solution is used to rinse; (ii) Sanitizing solution is sprayed onto the surface and the surface is then wiped clean with a disposable towel; (iii) If used for cleaning and sanitizing, single-use disposable sanitizer wipes shall be used in accordance with EPA-registered label use instructions; or (iv) Other methods approved by the Health Authority. (v) Food trays may be cleaned and sanitized the same as table ware. 5. Except when dry cleaning methods are used as specified under subsection (7)(e) of this Rule, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (i) At any time when contamination may have occurred; (ii) At least every 24 hours for iced tea dispensers including nozzles and consumer self-service utensils such as tongs, scoops, or ladles; (iii) Before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers; and (iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (I) At a frequency specified by the manufacturer; or (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. New Violation. Correct By: 11/08/2026

   Official report · Item 4-2B ↗
   New violation

   Correct by
   Nov 8, 2026

3. 03

   Date marking and disposition

   Item 6-2 ↗

   Observed opened containers of liquid eggs, aioli, cooked bacon bits, mayonnaise, as well as half and half with no datemark after being stored longer than 24h. CA: PIC to datemark all opened containers once opened for longer than 24h.

   Inspector’s full note +

   Code 511-6-1.04(6)(g)

   Observed opened containers of liquid eggs, aioli, cooked bacon bits, mayonnaise, as well as half and half with no datemark after being stored longer than 24h. CA: PIC to datemark all opened containers once opened for longer than 24h. 511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf 2. Except as specified in paragraphs 5 through 7 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or date marked by the food service establishment may not exceed a manufacturer’s use by date if the manufacturer determined the use-by date based on food safety; Pf 3. A refrigerated, ready-to-eat, time/temperature control for safety food ingredient or a portion of a refrigerated, ready-to-eat, time/temperature control for safety food that is subsequently combined with additional ingredients or portions of food shall retain the date marking of the earliest-prepared or first-prepared ingredient. Pf 4. A date marking system that meets the criteria stated in paragraphs 1 and 2 of this subsection may include: (i) Using a method approved by the Health Authority for refrigerated, ready-to-eat time / temperature control for safety food that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine; (ii) Marking the date or day of preparation, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded; (iii) Marking the date or day the original container is opened in a food service establishment, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded; or (iv) Using calendar dates, days of the week, color-coded marks, or other effective marking methods, provided that the marking system is disclosed to the Health Authority upon request. 5. The requirements in paragraphs 1 and 2 of this subsection do not apply to individual meal portions served or repackaged for sale from a bulk container upon a consumer’s request. 6. The requirements in paragraphs 1 and 2 of this subsection do not apply to shellstock. 7. The requirement in paragraph 2 of this subsection does not apply to the following foods prepared and packaged by a food processing plant inspected by a Health Authority: (i) Deli salads, such as ham salad, seafood salad, chicken salad, egg salad, pasta salad, potato salad, and macaroni salad, manufactured in accordance with 21 CFR 117 Current good manufacturing practice in manufacturing, packing, or holding human food; (ii) Hard cheeses containing not more than 39% moisture as defined in 21 CFR 133 Cheeses and related cheese products, such as cheddar, gruyere, parmesan and reggiano, and romano; (iii) Semi-soft cheeses containing more than 39% moisture, but not more than 50% moisture, as defined in 21 CFR 133 Cheeses and related cheese products, such as blue, edam, gorgonzola, gouda, and monterey jack; (iv) Cultured dairy products as defined in 21 CFR 131 Milk and cream, such as yogurt, sour cream, and buttermilk; (v) Preserved fish products, such as pickled herring and dried or salted cod, and other acidified fish products defined in 21 CFR 114 Acidified foods; (vi) Shelf stable, dry fermented sausages, such as pepperoni and Genoa salami; and (vii) Shelf stable salt-cured products, such as prosciutto and Parma ham. New Violation. Correct By: 11/15/2026

   Official report · Item 6-2 ↗
   New violation

   Correct by
   Nov 15, 2026

4. 04

   Specialized process compliance

   Item 9-2 ↗

   Observed no variance for reduced oxygen packaging of meats. CA: PIC to submit variance request to the Health Authority and notified to stop ALL production and service of reduced oxygen packaged items.

   Inspector’s full note +

   Code 511-6-1.04(6)(j)

   Observed no variance for reduced oxygen packaging of meats. CA: PIC to submit variance request to the Health Authority and notified to stop ALL production and service of reduced oxygen packaged items. 511-6-1.04(6)(j) - Variance Requirement (Pf) (j) Variance Requirement. A food service establishment shall obtain a variance from the Health Authority as specified in DPH Rule 511-6-1-.10(5)(a) and (5)(b) before: Pf 1. Smoking food as a method of food preservation rather than as a method of flavor enhancement; Pf 2. Curing food; Pf 3. Using food additives or adding components such as vinegar: Pf (i) As a method of food preservation rather than as a method of flavor enhancement, Pf or (ii) To render a food so that it is not time/temperature control for safety food; Pf 4. Operating a molluscan shellfish life-support system display tank used to store or display shellfish that are offered for human consumption; Pf 5. Packaging time/temperature control for safety food using a reduced oxygen packaging method except where the growth and toxin formation of Clostridium botulinum and growth of Listeria monocytogenes are controlled as specified under (k) of this Rule; Pf 6. Custom processing animals that are for personal use as food and not for sale or service in a food service establishment; Pf 7. Preparing food by another method that is determined by the Health Authority to require a variance; Pf or 8. Sprouting seeds or beans. Pf New Violation. Correct By: 11/15/2026

   Official report · Item 9-2 ↗
   New violation

   Correct by
   Nov 15, 2026

5. 05

   Food storage and contamination

   Item 12A ↗

   Observed uncovered deserts stored on a rolling rack near the mop sink where flies were present. COS PIC moved the roller rack from near the mop sink.

   Inspector’s full note +

   Code 511-6-1.04(4)(t)

   Observed uncovered deserts stored on a rolling rack near the mop sink where flies were present. COS PIC moved the roller rack from near the mop sink. 511-6-1.04(4)(t) - Food Preparation (C) (t) Food Preparation. During preparation, unpackaged food shall be protected from environmental sources of contamination New Violation.

   Official report · Item 12A ↗
   New violation
6. 06

   Required permits and notices

   Item 13A ↗

   Observed the most recent inspection report not posted for customers to view. CA: Advised PIC that the most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

   Inspector’s full note +

   Code 511-6-1.02(1)(d)

   Observed the most recent inspection report not posted for customers to view. CA: Advised PIC that the most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. New Violation.

   Official report · Item 13A ↗
   New violation
7. 07

   Utensil, equipment and linen storage

   Item 14B ↗

   Observed multiple food service containers in the ware washing area of the main kitchen not stacked in a manner that encourages air-flow for drying wet utensils. CA: Advised PIC to stack food containers in a manner that encourages air-flow for drying after washing.

   Inspector’s full note +

   Code 511-6-1.05(10)(a)

   Observed multiple food service containers in the ware washing area of the main kitchen not stacked in a manner that encourages air-flow for drying wet utensils. CA: Advised PIC to stack food containers in a manner that encourages air-flow for drying after washing. New Violation.

   Official report · Item 14B ↗
   New violation
8. 08

   Pest control

   Item 18 ↗

   Observed multiple flies present near the mop sink and by the RTE, uncovered deserts. CA/COS: PIC moved the storage rack from near the mop sink and to provide pest control sufficient enough to control the presence of flies.

   Inspector’s full note +

   Code 511-6-1.07(5)(k)

   Observed multiple flies present near the mop sink and by the RTE, uncovered deserts. CA/COS: PIC moved the storage rack from near the mop sink and to provide pest control sufficient enough to control the presence of flies. New Violation. Correct By: 11/15/2026

   Official report · Item 18 ↗
   New violation

   Correct by
   Nov 15, 2026

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.