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Fabulous Fifties Diner

Fabulous Fifties Diner
8501 Astronaut Blvd
Suite 7-8
Cape Canaveral, FL 32920
(321)613-4700

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No (0) Emergency Closure Orders Since October 2008
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No (0) Disciplinary Activity Orders Since January 2007
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No (0) Food Misrepresentation Cases Since March 2006
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2 Food Service Inspections Since July 1, 2014
Inspection For: FABULOUS FIFTIES DINER
License Number: 1506360
License ID: 5679547
Inspection Visit ID: 5435911
Inspection Date: Thursday, December 11, 2014
Inspection Number: 2433222
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Admin. complaint recommended
Total Number of Violations: 1
Number of High Priority Violations: 0
Number of Intermediate Violations: 1
Number of Basic Violations: 0
Details
ViolationObservations of Inspector [as written on inspection]
53A-01-5 Intermediate.Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www. Myfloridalicense. Com/dbpr/hr/food-lodging/managercertification. Html. **Warning** person in charge states he is scheduled for test in the coming weeks.

Inspection For: FABULOUS FIFTIES DINER
License Number: 1506360
License ID: 5679547
Inspection Visit ID: 5341158
Inspection Date: Thursday, October 09, 2014
Inspection Number: 2433222
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 11
Number of High Priority Violations: 0
Number of Intermediate Violations: 4
Number of Basic Violations: 7
Details
ViolationObservations of Inspector [as written on inspection]
51-11-4 Basic.Carbon dioxide/helium tanks not adequately secured. Dry storage **Warning**
40-07-4 Basic.Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Hat next to food processor. **Corrected On-Site** **Warning**
13-07-4 Basic.Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch on cook **Warning**
10-07-4 Basic.In-use utensil stored in standing water less than 135 degrees Fahrenheit. 85f **Corrected On-Site** **Warning**
31B-04-4 Basic.No handwashing sign provided at a hand sink used by food employees. Kitchen **Corrected On-Site** **Warning**
08B-13-4 Basic.Stored food not covered in walk-in cooler. Potatoes **. Repeat Violation** **Warning**
38-02-4 Basic.Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas. Dry storage **Warning**
53A-01-5 Intermediate.Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www. Myfloridalicense. Com/dbpr/hr/food-lodging/managercertification. Html. **Warning**
53B-13-4 Intermediate.Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
02C-02-4 Intermediate.Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Potatoes **. Repeat Violation** **Warning**
29-28-4 Intermediate.Water treatment device has not been inspected or serviced according to manufacturer's instructions. **Warning**

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5 Food Service Inspections for July 1, 2013 - June 30, 2014
Inspection For: FABULOUS FIFTIES DINER
License Number: 1506360
License ID: 5679547
Inspection Visit ID: 5218455
Inspection Date: Thursday, May 15, 2014
Inspection Number: 2379508
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 5
Number of High Priority Violations: 1
Number of Intermediate Violations: 1
Number of Basic Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
23-06-4 Basic.Build-up of food debris, dust or dirt on nonfood-contact surface. Dust on cooler coil.
31B-04-4 Basic.No handwashing sign provided at a hand sink used by food employees. Kitchen
08B-13-4 Basic.Stored food not covered in walk-in cooler. Potatoes
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beef 45f in cooler. Relocated to prep boxp
02C-02-4 Intermediate.Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Gravy **Corrected On-Site**

Inspection For: FABULOUS FIFTIES DINER
License Number: 1506360
License ID: 5679547
Inspection Visit ID: 5216350
Inspection Date: Thursday, April 03, 2014
Inspection Number: 2379297
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 7
Number of High Priority Violations: 1
Number of Intermediate Violations: 2
Number of Basic Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
36-38-4 Basic.Attached equipment soiled with accumulated dust. Coils for 2 door upright cooler in kitchen
28-02-4 Basic.Condensation or other drainage not disposed of according to law. Water puddling at the bottom of the cooler
36-43-4 Basic.Dusty ceiling tiles and/or air conditioning vent covers. Cook line
21-10-4 Basic.In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
50-06-4 High Priority - License expired within 30 days after expiration date.
02C-02-4 Intermediate.Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Meat loaf and gravy **Corrected On-Site**
29-28-4 Intermediate.Water treatment device has not been inspected or serviced according to manufacturer's instructions. For ice machine

Inspection For: FABULOUS FIFTIES DINER
License Number: 1506360
License ID: 5679547
Inspection Visit ID: 5185938
Inspection Date: Thursday, April 03, 2014
Inspection Number: 2370370
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 0
Number of High Priority Violations: 0
Number of Intermediate Violations: 0
Number of Basic Violations: 0

Inspection For: FABULOUS FIFTIES DINER
License Number: 1506360
License ID: 5679547
Inspection Visit ID: 5130631
Inspection Date: Friday, January 31, 2014
Inspection Number: 2370370
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 24
Number of High Priority Violations: 3
Number of Intermediate Violations: 6
Number of Basic Violations: 15
Details
ViolationObservations of Inspector [as written on inspection]
51-11-4 Basic.Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site** **Warning**
24-06-4 Basic.Clean utensils or equipment stored in dirty containers under prep table **Warning**
14-67-4 Basic.Cook line Reach-in cooler gasket torn/in disrepair. **Warning**
32-12-4 Basic.Covered waste receptacle not provided in women's bathroom. **Warning**
14-09-4 Basic.Cutting board has mold like substance marks and is no longer cleanable. Prep area **Warning**
16-13-4 Basic.Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. **Corrected On-Site** **Warning**
16-03-4 Basic.Heavy Accumulation of debris inside warewashing machine. **Warning**
36-13-4 Basic.Heavy Grease accumulated under cooking equipment. **Warning**
14-47-4 Basic.Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Home made utensil holder made out of wood on the cook line **Warning**
08B-38-4 Basic.Plastic jugs of oil stored on floor. **Warning**
23-14-4 Basic.Shelf under preparation table soiled with food debris. Cook line **Warning**
24-18-4 Basic.Silverware/utensils stored upright with the food-contact surface up. **Corrected On-Site** **Warning**
23-12-4 Basic.Walk-in cooler shelves heavily soiled with encrusted food debris. **Warning**
36-28-4 Basic.Wall heavily soiled with accumulated grease. Cook line **Warning**
36-25-4 Basic.Wall tiles missing on the cook line **Warning**
03A-13-4 High Priority.Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Found t 75° out since 7 am recommend rapid chill. Waitress placed in cooler **Warning**
03B-01-4 High Priority.Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Hash browns 115° home fries 95° recommend reheating to 165° operator discarded. Corrective action taken **Warning**
41-08-4 High Priority.Toxic substance/chemical stored by or with clean or in-use utensils. **Warning**
22-05-4 Intermediate.Cutting board(s) badly stained/soiled. **Warning**
31A-09-4 Intermediate.Handwash sink not accessible for employee use at all times. Kitchen **Warning**
53A-01-4 Intermediate.Manager lacking proof of food manager certification. Found certificate. Which will expire July 28th 2014 **Corrected On-Site** **Warning**
22-20-4 Intermediate.Moderate Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
16-35-4 Intermediate.No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
53B-01-4 Intermediate.No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
45-02-4 Portable fire extinguisher gauge in red zone. For reporting purposes only. Abc in storage room **Warning**

Inspection For: FABULOUS 50S DINER
License Number: 1506360
License ID: 5669740
Inspection Visit ID: 5122771
Inspection Date: Thursday, September 12, 2013
Inspection Number: 2369422
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 11
Number of High Priority Violations: 4
Number of Intermediate Violations: 2
Number of Basic Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
51-11-4 Basic.Carbon dioxide/helium tanks not adequately secured.
24-05-4 Basic.Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Tongs on the oven handle
13-07-4 Basic.Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch on cook and served
36-24-4 Basic.Hole in wall. Mop area
36-30-4 Basic.Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Waitress area wall is raw wood
03A-14-4 High Priority.Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Shredded chedder 46f. Corrective action taken
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sour cream 50f corrective action taken, stocked over cooler line
08A-01-4 High Priority.Raw animal food stored over cooked food. There is raw chicken over cooked pastrami in freezer
08A-09-4 High Priority.Raw animal food stored over ready-to-eat food in walk-in cooler. There are whole shell eggs over butter in walk in
53A-01-4 Intermediate.Manager lacking proof of food manager certification. Rick
02B-02-4 Intermediate.Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
45-05-4 Portable fire extinguisher missing from its designated location. For reporting purposes only. K is on the floor

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1 Food Service Inspection for July 1, 2012 - June 30, 2013
Inspection For: FABULOUS 50S DINER
License Number: 1506360
License ID: 5669740
Inspection Visit ID: 5122771
Inspection Date: Thursday, September 12, 2013
Inspection Number: 2369422
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 11
Number of High Priority Violations: 4
Number of Intermediate Violations: 2
Number of Basic Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
51-11-4 Basic.Carbon dioxide/helium tanks not adequately secured.
24-05-4 Basic.Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Tongs on the oven handle
13-07-4 Basic.Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch on cook and served
36-24-4 Basic.Hole in wall. Mop area
36-30-4 Basic.Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Waitress area wall is raw wood
03A-14-4 High Priority.Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Shredded chedder 46f. Corrective action taken
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sour cream 50f corrective action taken, stocked over cooler line
08A-01-4 High Priority.Raw animal food stored over cooked food. There is raw chicken over cooked pastrami in freezer
08A-09-4 High Priority.Raw animal food stored over ready-to-eat food in walk-in cooler. There are whole shell eggs over butter in walk in
53A-01-4 Intermediate.Manager lacking proof of food manager certification. Rick
02B-02-4 Intermediate.Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
45-05-4 Portable fire extinguisher missing from its designated location. For reporting purposes only. K is on the floor

NoticeEach restaurant inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day Fabulous Fifties Diner in Cape Canaveral Florida may have fewer or more violations than noted in their most recent restaurant inspection. An inspection conducted on any given day may not be representative of the overall, long-term conditions at Cape Canaveral's Fabulous Fifties Diner.

A summary of violations found during inspections are listed in the Food Service Inspection boxes above. Cited are violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code.

Effective January 1, 2013, the Florida Division of Hotels and Restaurants adopted a new three-tiered violation classification system that replaces the "critical" or "non-critical" classification in use up until then. The new system uses the terms "High Priority," "Intermediate" and "Basic" which better define violation information for consumers, making it easier to understand.

In general, High Priority violations are those which could contribute directly to a foodborne illness or injury. Although the Department of Business and Professional Regulation (DBPR) uses the term "High Priority", varying degrees of severity and potential risk to the public require inspectors to assess each situation in determining the appropriate action. In addition, while Fabulous Fifties Diner may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure public health and safety.

Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. Basic violations are those which are considered best practices to implement.

Formally, Critical violations were those that, if not corrected, were more likely to contribute directly to food contamination, illness or environmental damage. Noncritical violations did not directly relate to foodborne illness risk, but were preventive measures that included practices and procedures which effectively controled environmental conditions. Left uncorrected, noncritical violations could undermine the overall food safety program of an establishment and lead to the development of critical violations.

While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.

Violations listed refer to the revelant section of Florida regulation that has been observed to be deficient during the inspection. Each establishment must comply with the language of the inspection statement. For purposes of enforcement and compliance, the DBPR recognizes the status as printed on the inspection form, although the severity of the violation observed may warrant additional action regardless of its "High Priority/Intermediate/Basic" or "critical/noncritical" designation.


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