Smith Brothers Meats & Catering

Year by year

Inspections

1. Jun 30, 2026 Routine · 1 priority, 1 priority foundation
   • Serious Priority

     TCS FOOD - HOT HOLDING

     Steamed vegetables in the Kitchen Hot Cabinet was observed hot held at 121.4°F

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items.

     Code 3-501.16 (A) (1)

   • Not serious Priority Foundation

     APPROVED PROCEDURES - ROP - HACCP PLAN - SUBMITTED TO THE DEPARTMENT

     Reduced oxygen packaging used for Pulled Pork, Beef & Gravy, Turkey & Gravy, and BBQ Pork, does not have a HACCP plan that was submitted to the department for conditional approval.

     Correction: Stop using reduced oxygen packaging until a HACCP plan is approved by the Department.

     Code 3-502.12 (B) (7)

2. Feb 6, 2025 Routine · 1 priority foundation
   • Not serious Priority Foundation

     TIME AS A PUBLIC HEALTH CONTROL - CHEESE CURDS - LABELED OR DATE MARKED

     Cheese curds using time as a public health control are not labeled with production date.

     Correction: Cheese curd packaging shall be labeled as required in 3-602.11 and include the date of manufacture. Discard cheese curds.

     Code 3-501.19 (D) (4)