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
1: 0060 (1) (2) (3a, d-p) Observation: PIC was the sole employee working at the time of inspection, and she stated that this was a common practice for day shift on Friday, Saturday, and Sunday. Conditions found in the food service establishment indicated that public health practices and principles were not being followed, including use of sanitizer buckets, cleaning of equipment, rotation of food stocks, and the overall condition of the establishment.
Corrective Actions: Correction: Based on the risks of foodborne illness inherent to the food operation, during inspections and upon request, the PIC shall demonstrate knowledge of the foodborne disease prevention. This was not accomplished during the course of this inspection and additional food service training is recommended for the PIC.
3: 0070 (15) Observation: PIC was unable to produce verifiable evidence of employees' responsibility to report information regarding their health as related to diseases that are transmissible though food. She stated that no Employee Health Agreements were requested of or completed by staff. PIC was unable to produce a written Employee Health Policy.
Corrective Actions: Correction: EHS provided a red folder to PIC that contained an example of a written Employee Health Policy and a blank Employee Health Agreement (EHA). PIC will ensure that copies of the EHA are distributed to other staff and signed copies are maintained onsite.
5: 255 Observation: Establishment did not have an established procedure for the clean-up of diarrhea/vomit (DV) events.
Corrective Actions: Correction: Food establishments must have a written procedure regarding the clean-up of diarrhea/vomit (DV) events.
6: 220 Observation: PIC had an open drink (no lid) sitting on top of a case of food product that was stacked on a small table in proximity to toilet tissue, register tape, bottled wine and miscellaneous other items. Another open cup with a spoon in it and residue of an unknown food item in the bottom was observed on top of bottled drinks next to the upright freezer.
Corrective Actions: Correction: Employees shall eat, drink, or use tobacco products only in designated areas where the contamination of exposed, food, clean equipment, utensils, linens, single-service/single-use articles, or other items needing protection cannot result. A food employee may drink from a closed beverage container if the container is handled to prevent contamination of the employee's hands, the container, and/or exposed food, clean equipment, utensils, linens, and unwrapped single-service/single-use articles.
10: 3045 Observation: Handwashing signage was not observed at the handwashing station in the bar.
Corrective Actions: Correction: Ensure that handwashing signage is present at all handwashing stations.
10: 3030 Observation: The towel dispenser at the handwash station in the bar was blocked and could not be accessed.
Corrective Actions: Correction: Each handwashing sink shall be provided with individual, disposable towels.
10: 2310 Observation: The handwashing sink in the bar was blocked and unable to be accessed. The handwashing sink in the ware-wash area was blocked by the mop bucket, in addition to being piled with chemical containers and a plastic bucket, and could not be accessed.
Corrective Actions: Correction: A handwashing sink shall be maintained so that it is accessible at all time for employee use.
10: 3020 Observation: Handwashing cleanser was not available at the handwashing station in the bar.
Corrective Actions: Correction: Handwashing stations must be supplied with handwashing cleanser.
16: 1780 Observation: The interior of the refrigerator near the Hobart mixer, the upright freezer, and the interior of the Vortex 3-door cabinet are all soiled and in need of cleaning.
Corrective Actions: Correction: Equipment used for the storage of packaged or unpackaged food, such as a reach-in refrigerator, is to be cleaned at a frequency necessary to preclude accumulation of soil residues.
16: 1770 (A) Observation: Observed multiple instances where equipment was not properly cleaned or stored: 1. Pizza screens were observed to have a heavy build-up of carbon and grease, as were the cheese stick trays. 2. Pizza screens were found stacked on the heavily soiled top of the pizza oven and in racks on the floor between the two pizza ovens. 3. Food storage containers in a "clean" rack in the ware-wash area were greasy to the touch. 4. A pizza peel that was caked with food residue and debris near the handle was observed lying on a table behind the pizza oven. 5. The can opener has a build-up of food residue on all surfaces, with the heaviest concentration being on and around the cutting point of the utensil. 6) The Hobart mixer is caked with food residue and debris, and the dough hook to the mixer is crusted with dried food residue.
Corrective Actions: Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Non-food-contact surfaces of equipment shall be kept free of an accumulation of dust, organic material, food residue, and other debris. A written cleaning schedule/procedure shall be developed and implemented that addresses cleaning needs throughout the establishment.
16: 1790 Observation: The conveyor belts and ledges at the openings of the pizza oven are heavily soiled with food residue, debris, and organic material.
Corrective Actions: Correction: The food-contact surfaces of in-use cooking and baking equipment shall be cleaned at least every 24 hours.
23: 830 Observation: Date marking was either not observed or product was beyond discard date on the following 1. A square container of diced andouille sausage was found in the Walk-in Cooler (WIC) with a date of 5/15. 2. A container of diced ham was found in the WIC without date marking. 3. A package of breaded RTE chicken strips was found cut open in the refrigerator without date marking. 4. Two trays of cooked chicken wings were found in the WIC - one without date markings and the other dated 6/14. PIC stated that the chicken wings had been prepared the previous day. 5. Alfredo sauce, cooked apples, and cooked berries were all found without date marking in the Vortex cooler cabinet. PIC acknowledged that the products needed to be discarded but did not voluntarily do so during the course of the inspection.
Corrective Actions: Correction: (A) Refrigerated ready-to-eat time/temperature control for safety food prepared and held in a good establishment for more than 24 hours shall be clearly marked to indicate the date or day which the food shall be consumed on the premises, sold, or discarded when held at a temperature of 41 degrees F or less for a maximum of 7 days. The day of preparation shall be counted as day 1. (B) Refrigerated ready-to-eat, time/temperature control for safety food prepared and packaged by an external manufacturer shall be clearly marked at the time the original container is opened in a food 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. The day the original container is opened in the food establishment shall be counted as day 1, and the day or date marked by the food establishment shall not exceed a manufacturer's "use by" date.
23: 840 Observation: Out-of-date or unlabeled product (diced andouille sausage, diced ham, and breaded RTE chicken strips) was observed and discussed with the PIC during the course of the inspection. PIC agreed that the product should be discarded, but did not do so.
Corrective Actions: Correction: Food products that exceed time/temperature controls shall be discarded if it is in a container or package that does not bear a date or day, or is inappropriately marked with a date or day that exceeds appropriate time/temperature controls.
28: 3480 (2) Observation: Band-aids were observed under the manager's desk in the bar area and a bottle of hydrogen peroxide was observed lying on its side in an open cardboard box with paperwork, that was lying on a worktable in the kitchen area. No other first aid kit or loose first aid products were observed.
Corrective Actions: Correction: First aid supplies that are in a food establishment for the employees' use shall be labeled and stored in a kit or container that is located to prevent the contamination of food, equipment, utensils, linens and single-service/single-use articles.
28: 3330 Observation: Unlabeled squeeze bottles containing a blue substance were noted in the ware-wash area and at the bar. An unlabeled secondary spray bottle was observed on a table near the ice cream freezer. PIC stated that the bottles contained detergent, but did not correct labeling during the course of the inspection.
Corrective Actions: Correction: Working containers used for storing poisonous or toxic materials such cleaners and sanitizers taken from bult supplies shall be clearly and individually identified with the common name of the material.
36: 1510 Observation: No food temperature measuring devices were available in the food preparation area.
Corrective Actions: Correction: Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
37: 480 Observation: Multiple food items were observed in secondary containers without labeling to identify contents, including brown sugar, flour, sauce, and several containers of spices.
Corrective Actions: Correction: 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 shall be identified with the common name of the food.
38: 2930 Observation: 1) A penetration exists above the three-compartment sink that extends completely through the wall to the exterior of the building. 2) The rear door to the food preparation area does not seal completely, as light is visible around the base of the door when it is closed. 3) The front door, directly across from the food preparation area, does not have an automatic closure or traditional latch. This allows the door to swing in either direction or remain in an open position whenever it isn't locked.
Corrective Actions: Correction: Outer openings of a food establishment shall be protected against the entry of insects and rodents by 1) filling or closing holes and other gaps along floors, walls, or ceilings; 2) closed, tight-fitting windows; and 3) sold, self-closing, tight-fitting doors. Recommend arranging for service on exterior doors and closure of wall penetration.
39: 610 Observation: 1) A large bowl of flour/semolina was observed uncovered and resting on the lower shelf of a table in the food preparation area, behind a shelving rack. PIC noted that the product was utilized in food preparation and had been in that location since the previous day. 2) A smaller container of seasoning was observed uncovered resting on a lower shelf in the food preparation area. PIC identified it as "Old Bay" seasoning and voluntarily discarded the product. 3) Secondary containers containing food products located in the area of the Hobart mixer are heavily soiled with food residue, dust and debris. In their existing condition, any contact would contaminate hands or whatever surface may touch those containers. The lids are crusted enough that opening any of these containers would introduce contaminants to the food products held within. 4) An open container of vanilla extract was observed stored on a shelf with a foil "hat" instead of a lid. 5) Individually wrapped cracker packets were observed in an open box with a soiled metal straw holder (from the bar) resting on top of the crackers.
Corrective Actions: Correction: Food shall be protected from contamination by storing the food 1) in a clean, dry location; 2) where it is not exposed to splash, dust, or other contamination; and 3) at least 6 inches above the floor.
39: 690 Observation: Breaded RTE chicken tenders were observed in an open package with a substantial amount of black mold growing on them, in proximity to other food products, in the RIC near the Hobart mixer.
Corrective Actions: Correction: Food shall be protected from contamination. When asked about this, PIC stated she did not know the chicken was being stored in that cooler.
41: 570 Observation: Wet and soiled cloths were observed in multiple locations of the food establishment, including on the drainboard of the three-compartment sink, hanging over the sink in the employee's restroom, lying on the bar and on the floor below the sink in the bar, lying on the make-table near the Hobart mixer, and beside the manager's desk in the bar area. Several cloths were found in a sanitizer bucket filled with greyish-brown liquid. The PIC stated that the bucket had not been changed since at least the previous day. When tested, the sanitizer bucket had 10 ppm of bleach.
Corrective Actions: Correction: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration appropriate to the sanitizer being used.
44: 2000 (A) (B) (D) Observation: Cleaned utensils were observed stored in trays and bowls that were visibly soiled with residue, debris, and dust in a storage rack across from the three-compartment sink.
Corrective Actions: Correction: Cleaned equipment and utensils, laundered linens, and single-service/single-use articles shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contaminants, and at least 6" off the floor.
47: 1140 Observation: The can opener is duct-taped together. PIC noted that the can opener is broken, and the duct tape allows the use of the utensil. The can opener and holster are, as a result, not easily cleanable.
Corrective Actions: Correction: Replace the can opener and ensure that it and the holster are cleaned at least once every 24 hours. Cutting or piercing parts of a can opener shall be readily removable for cleaning and for replacement.
47: 1570 Observation: 1) The interior of both ice machines in the bar have penetrations that extend into the insulation of the machine, with pieces of the interior covering broken and missing from both ice machines. 2) Gaskets on the refrigerator, upright freezer, and Vortex 3-door cabinet are damaged and need to be replaced. 3) A non-functional Oster microwave is sitting on a table next to the handwashing sink in the kitchen.
Corrective Actions: Correction: Equipment shall be maintained in a state of repair and condition. Unused or non-functioning equipment shall be removed from the premises. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
48: 1530 Observation: PIC did not have a test kit for verifying the appropriate level of sanitizer at the three-compartment sink or in sanitizer buckets.
Corrective Actions: Correction: Obtain a test kit or other device that accurately measures the concentration in ppm of sanitizing solutions. Such a kit must be provided and readily available for use in the food establishment.
48: 1600 Observation: The three-compartment sink was observed to be soiled with food debris, residue, dust, and dirt, as were the drainboards, faucet, handles, and the wall behind the sink.
Corrective Actions: Correction: The compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths; and drainboards or other equipment used to substitute for drainboards shall be cleaned: 1) before use; 2) throughout the day at a frequency necessary to prevent recontamination of equipment and utensils; and 3) at least every 24 hours.
49: 1800 Observation: Shelving in the food preparation area was observed to be heavily soiled with food residue, dust, and debris, as were the exteriors of the pizza oven. Pizza delivery bags were lying on the floor and covered with an accumulation of food debris and dirt. The computer keyboard and telephone were both heavily soiled with food residue and debris, creating an opportunity for contamination from anyone touching either item.
Corrective Actions: Correction: Non-food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
51: 2350 (ii) Observation: The faucet at the three-compartment sink is unable to stop the flow of water. To shut the water off at the three-compartment sink, the PIC demonstrated that it is necessary to cut the water off to the entire sink area by closing a valve in the area of the mop sink.
Corrective Actions: Correction: A plumbing system shall be maintained in good repair. Arrange for the plumbing system to be serviced and, if needed, replace the faucet and handles at the three-compartment sink.
53: 3240 Observation: The employee restroom in the kitchen area is heavily soiled and smells badly. The soap dispenser is broken, and a storage rack is leaning against the wall in this room.
Corrective Actions: Correction: Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean and maintained.
54: 2700 Observation: The trash can in the dry goods storage area is broken in multiple places.
Corrective Actions: Correction: Replace the trash can as soon as possible.
55: 3170 Observation: Ceiling tiles are missing in multiple locations that stretch from the food preparation area to the WIC and upright freezer. A portion of the ceiling grid has broken loose and is dangling from the overhead near the passthrough into the bar area.
Corrective Actions: Correction: Arrange for repairs to the ceiling as soon as possible, to prevent contamination of food products during preparation. The physical facilities of the food establishment shall be maintained in good repair.
Additional Comments
* The damage to the ice machines is such that they should not be used until they are either repaired or replaced. Recommend using bagged ice until repair or replacement is accomplished.
* PIC did not correct violations noted under items 6 though 10 of the report while the inspection was ongoing, nor did she discard compromised food products during the inspection.
* PIC was unaware of CFPM certification or that a CFPM was necessary for this location.
Food Temperatures
| Description | Temperature | State of Food |
| WIC - Cooked Chicken Wings | 40 °F | Cold Holding |
| Vortex Cooler Cabinet - unlabeled/undated Alfredo Sauce (PIC will discard) | 41 °F | Cold Holding |
| Vortex Cooler - Diced Ham | 40 °F | Cold Holding |
| Vortex Cooler Cabinet - unlabeled/undated cooked berries (PIC will discard) | 41 °F | Cold Holding |
| Vortex Cooler - Sliced Tomotoes | 38 °F | Cold Holding |
| Vortex Cooler - Andouille Sausage | 38 °F | Cold Holding |
| WIC - Tomato Sauce | 40 °F | Cold Holding |
| Vortex Cooler Cabinet - unlabeled/undated cooked apples (PIC will discard) | 41 °F | Cold Holding |
| WIC - Sliced Tomatoes | 38 °F | Cold Holding |
| Vortex Cooler - Diced Chicken | 37 °F | Cold Holding |
| Vortex Cooler - Pepperoni Slices | 40 °F | Cold Holding |
| Vortex Cooler - Ground Beef | 38 °F | Cold Holding |
| WIC - Diced Ham | 41 °F | Cold Holding |
Warewashing Temperatures
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| Sanitizer Bucket - Kitchen | Chlorine Bleach | 10 | ||||
| Three-compartment sink | Chlorine Bleach | |||||
| Sanitizer Bucket - Bar | Chlorine Bleach | 300 |
Equipment Temperatures
| Description | Temperature |
| Walk-in Cooler (WIC) | 38 °F |
| Upright Freezer | 0 °F |
| Vortex Cooler - three-door | 38 °F |
| Refrigerator near Hobart mixer | 40 °F |
| Beer Cooler | 36 °F |