210 Pepper St SE, Ste A, Christiansburg, Virginia 24073 | Visit Official Website (opens in a new tab)
The Beast Of Blacksburg Pizzeria and Lounge
Full Service Restaurant | Follow-Up
Observations & Corrective Actions
5: 255 The person-in-charge was unable to present a written bodily fluid clean-up plan at the time of the inspection.
Corrective Actions: A food establishment must have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures must address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. Correct within 10 days and ensure that the written plan is accessible for use in the event of a bodily fluid incident and for verification during future inspections.
16: 1780 Observed reach in freezer in need of defrosting and cleaning.
Corrective Actions: Equipment that is used for storage of packaged or unpackaged food such as a reach-in refrigerator and the equipment must be cleaned at a frequency necessary to preclude accumulation of soil residues. Defrost and clean reach in freezer.
22: 0820 (A2) Observed the following items at improper cold holding temperatures: single cups of marinara in finishing line make table at 58F, marinara sauce in pizza make table at 55F, marinara sauce and buffalo sauce in walk in cooler at 64F and 66F.
Corrective Actions: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food must be maintained at 41°F (5°C) or less.
Food handler discarded TCS items in finishing line, pizza make table, and walk in cooler during inspection.
It was discussed with the person-in-charge that the walk-in-cooler had not been working for a couple of days. Technician was on site to fix walk in cooler during inspection.
Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 41F to 135F too long. Up to a point, the rate of growth increases with an increase in temperature within this zone.
23: 840 Observed the following items that were improperly date labeled: marinara sauce in the walk in cooler (1/12), chicken in the pizza make table (1/10), marinara to go cups in finishing line make table (12/29), garlic butter in finishing line cooler (1/9), marinara to go cups in finishing line cooler (12/29), buffalo sauce in finishing line make table (12/24).
Corrective Actions: Any food items processed and held in the facility for more than 24 hours must have a date label. If a proper date label is not in place the product must be discarded.
Person-in-charge discarded foods during inspection.
23: 830 Observed the following items that were not date labeled: single service garlic butter and marinara sauce in finishing make table cooler, buffalo sauce and garlic butter in walk in cooler.
Corrective Actions: Refrigerated ready-to-eat time/temperature control for safety food prepared and held in a food establishment for more than 24 hours must be clearly marked to incidcate the date or day by which the food must be consumed on the premises, sold, or discarded when held at a temperature of 41F or less than a maximum of seven days. The day of preparation must be counted as day 1.
Person-in-charge and food handlers discarded food during inspection.
37: 480 Observed the following items that did not have a common food name label: garlic butter bucket and garlic butter single service cups in walk in cooler and finishing line make table, sugar under prep area, and flour container under pizza oven.
Corrective Actions: Except for containers holding food that can be readily and unmistakably recognized such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar must be identified with the common name of the food.
41: 570 Observed sanitizer bucket using chlorine as a sanitizer at a concentration strength unsuitable for sanitizing.
Corrective Actions: Cloths in-use for wiping counters and other equipment surfaces must be held between uses in a chemical sanitizer solution at a chlorine concentration of 50-200ppm. Food handler stated that solution was made the day before and not changed out. Food handler discarded sanitizer.
43: 550 Observed bubble popper and pizza peel stored directly on top of the oven, which was soiled with an accumulation of food debris and other contaminants.
Corrective Actions: During pauses in food preparation or dispensing, food preparation and dispensing utensils must be stored on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency to preclude the accumulation of dust and other soils.
Rewash, rinse, and sanitize pizza peel and bubble popper and store in clean area. Begin corrective action immediately.
47: 1400 Condensate was not draining from finishing line make table and water accumulating inside. Cloth towels were placed inside to absorb water.
Corrective Actions: Inspect and clean the condensate drainage system so that water does not stand inside the reach in cooler. Do not leave cloth towels inside the reach in cooler to absorb the condensate.
47: 1570 Observed the following: finishing line make table gaskets broken and soiled, reach in freezer gaskets broke, gaskets on pizza line cooler soiled.
Corrective Actions: Equipment must be maintained in a state of repair and condition that meets the requirements of the manufacturer. Equipment components such as doors, seals, hinges, fasteners, and kick plates must be kept intact, tight, and adjusted in accordance with the manufacturer's specifications.
Replace or repair gaskets.
49: 1800 Observed side of finishing line make table soiled with food debris, dough mixer soiled with heavy accumulation of flour, shelving holding pizza racks soiled with flour debris, and top of pizza oven and pizza heater soiled with heavy accumulation dust and debris.
Corrective Actions: Nonfood-contact surfaces of equipment must be cleaned at a frequency necessary to preclude accumulation of soil residues. Recommend covering dough mixer be covered while not in use and clean more frequently.
Begin corrective actions immediately.
51: 2180 (A) Observed leak under 3 compartment sink that was being caught by gallon containers.
Corrective Actions: A plumbing system must be designed, constructed, and installed according to law.
Begin corrective actions immediately. Correct by 1/29/2023.
55: 2810 Observed the following: multiple celling tiles missing in kitchen and dry storage area, exposed concrete in dry storage area, wood planks behind shelving near finishing like maketable, socket outlet protectors bent and not screwed into walls, holes in walls near front register.
Corrective Actions: Except for anti-slip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings must be designed, constructed, and installed so they are smooth and easily cleanable.
Repair ceiling tiles, paint or seal wood planks and concrete, and fix outlet protectors.
55: 2820 Observed exposed utility lines and wiring in kitchen and dry storage area.
Corrective Actions: Utility service lines and pipes must not be unnecessarily exposed.
55: 3180 Observed heavy accumulation of mold behind 3 compartment sink.
Corrective Actions: The physical facilities must be cleaned as often as necessary to keep them clean. Except for cleaning that is necessary due to a spill or other accident, cleaning must be done during periods when the least amount of food is exposed such as after closing.
Additional Comments
Reminders: Discard or replace pizza dough trays as they are torn in the corners and no longer easily cleanable, Wash, rinse, and sanitize cutting board more frequently to preclude growth of bacteria and mold.
EHS Joshua Leary was also onsite during inspection.
Food Temperatures
| Description | Temperature | State of Food |
| Marinara sauce in pizza make table | 55 °F | Cold Holding |
| Finishing line marinara sauce | 58 °F | Cold Holding |
| Sliced tomatoes in pizza make table | 40 °F | Cold Holding |
| WIC marinara sauce | 64 °F | Cold Holding |
| Sausage in make pizza make table | 40 °F | Cold Holding |
| WIC Buffalo Sauce | 66 °F | Cold Holding |
Warewashing Temperatures
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| 3 compartment sink | chemical | ppm | 200 | Chlorine | ||
| Sanitizer Bucket | Chemical | ppm | 0 | Chlorine |
Equipment Temperatures
| Description | Temperature |
| Pizza Make Table | 42 °F |
| Finishing line make table | 40 °F |
| WIC | 74 °F |