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 | Routine
Observations & Corrective Actions
3: 0070 (15) The person-in-charge was unable to present an employee health policy at the time of the inspection.
Corrective Actions: Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food. Correct within 10 days and ensure that the signed employee health policies are accessible for verification during future inspections.
Employee health was given to person-in-charge during inspection. Food handler and person-in-charge signed employee health form during inspection.
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.
A sample DV will be e-mailed to person-in-charge.
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. Correct within 90 days.
22: 0820 (A2) Observed single service cups of marinara and ranch in finishing line make table ranging from 44-52F.
Corrective Actions: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or less.
Marinara and ranch were rearranged and were temped again 34F. Through discussions with person-in- charge marinara sauce was treated as a shelf stable product. Person-in-charge stated that they would fix recipe and have it sent in to be tested again. Until results are finalized marinara sauce will be treated as a TCS food and will remain under refrigeration. It is recommended to close lid when finishing line is not in use and to rotate product.
23: 840 Observed alfredo sauce, sliced tomatoes, ground beef, and chicken all without a proper date label.
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. After a discussion with the PIC, it was determined that he was on site when products were prepared and they had been prepared the day prior. PIC added proper date label to products.
Corrected during inspection. Begin corrective actions immediately.
23: 830 Observed the following items in the walk in cooler that were not date labeled: alfredo sauce, sliced tomatoes, ground beef, and chicken.
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 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 less for a maximum of seven days. The day of preparation shall be counted as day 1.
Label all RTE/TCS foods. Begin correction immediately.
28: 3340 Observed oven cleaner/ degreaser above pizza oven near equipment.
Corrective Actions: Poisonous or toxic materials must be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This subsection does not apply to equipment and utensil cleaners and sanitizers that are stored in ware washing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.
Relocated oven cleaner degreaser.
37: 480 Observed the following items that did not have label with common name of food: garlic butter above finishing line make table, salt and 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.
Label items. Correct within 90 days.
41: 570 Observed wiping cloth bucket registering at 10ppm.
Corrective Actions: Cloths in-use for wiping counters and other equipment surfaces must be held between uses in a chemical sanitizer solution at a concentration of 50-100ppm.
Food handler remade bucket and concentration was registering at 100ppm.
43: 550 Observed the bubble popper and the pizza peel stored directly on the 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 a clean area. Begin correction immediately.
45: 1750 Observed single use cup in cinnamon sugar that was being reused.
Corrective Actions: Single-service and single-use articles must not be reused.
If using single service items for cinnamon sugar discard cup and use new one after every single use or use scooper with handle out of product.
Correct within 30 days.
45: 2000 (A) (C) Observed single service pizza boxes on soiled shelving in kitchen.
Corrective Actions: Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: 1. In a clean, dry location; 2. Where they are not exposed to splash, dust, or other contamination; and 3. At least six inches (15 cm) above the floor. Single-service and single-use articles must be kept in the original protective package or stored by using other means that afford protection from contamination until used.
Recommend putting pizza boxes in protective packaging. Correct within 90 days.
47: 1400 Condensate was not draining from the small make table and water was accumulating inside. Cloth towels were placed inside to absorb the water.
Corrective Actions: Inspect and clean the condensate drainage system so that water does not stand inside the refrigerator. Do not leave cloth towels inside the refrigerator to absorb the condensate.
Correct within 90 days.
47: 1570 Observed the following: finishing line make table gaskets broken and soiled, reach in freezer gaskets broken, gaskets on pizza line cooler soiled, soiled not in use equipment in dry storage area.
Corrective Actions: Equipment must be maintained in a state of repair and condition that meets the requirements of manufacturer. Unused or non-functioning equipment shall be removed from the premises. Equipment components such as doors, seals, hinges, fasteners, and kick plates must be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
Replace or repair gaskets. If not using equipment in dry storage area replace or rewash, rinse, and sanitize.
Correct within 90 days.
49: 1800 Observed side of finishing line make table soiled with sauce and 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.
Correct within 90 days.
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.
Person-in-charge stated that it had been fixed but will be looked at again.
Begin corrective actions immediately.
54: 2640 Observed outside receptacle without lid.
Corrective Actions: Receptacles and waste handling units for refuse, recyclables, and returnables used with materials containing food residue and used outside the food establishment shall be designed and constructed to have tight-fitting lids, doors, or covers.
Proper storage and disposal of garbage and refuse are not necessary to minimize the development of odors, prevent such waste from becoming an attractant and harborage or breeding place for insects and rodents, and prevent the soiling of food preparation and food service areas.
Recommend calling company that services outside receptacle and obtain one with a tight sealing lid.
Correct within 90 days.
55: 3180 Observed heavy accumulation of mold behind 3 compartment sink, wall behind finishing make table soiled with mold, and all shelving in kitchen area soiled with dust.
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.
Correct within 90 days.
55: 2810 Observed the following: multiple ceiling tiles missing in kitchen and dry storage area, exposed concrete in dry storage area, wood planks behind shelving near finishing line make table and pizza line make table, 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.
Discussed with person-in-charge to repair ceiling tiles, to paint or seal wood planks and concrete, and to fix outlet protectors.
Correct within 90 days.
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.
Correct within 90 days.
56: 1170 Observed both hoods pizza heater soiled with grease.
Corrective Actions: Filters or other grease extracting equipment must be designed to be readily removable for cleaning and replacement if not designed to be cleaned in place.
Clean hoods frequently.
Correct within 90 days.
Additional Comments
Reminder to send VDH results for the in house marinara sauce.
Food Temperatures
| Description | Temperature | State of Food |
| Finishing line cooler- hot sauce | 38 °F | Cold Holding |
| WIC sliced tomatoes | 41 °F | Cold Holding |
| Finishing line marinara (2nd attempt) | 34 °F | Cold Holding |
| WIC wings | 41 °F | Cold Holding |
| Pizza Line Cooler- Chicken | 42 °F | Cold Holding |
| Finishing line Marinara sauce (1st attempt) | 52 °F | Cold Holding |
| Pizza Line Make Table- Sliced tomatoes | 39 °F | Cold Holding |
| Finishing line ranch | 44 °F | Cold Holding |
| WIC ground beef | 43 °F | Cold Holding |
Warewashing Temperatures
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| Wiping Cloth Bucket (First attempt) | Chemical | ppm | 10 | Chlorine | ||
| Wiping Cloth Bucket (2nd Attempt) | Chemical | ppm | 100 | Chlorine |
Equipment Temperatures
| Description | Temperature |
| Pizza Line Cooler | 42 °F |
| Finishing line cooler | 33 °F |
| Reach in freezer | 0 °F |
| WIC | 36 °F |