CLEAR SKY ON CLEVELAND
418 CLEVELAND ST
Overall Food Safety Rating
★★☆☆☆ (2.0/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 4/16/2025
High Priority
5
Intermediate
4
Basic
4
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/pink mold-like substance in the interior of the ice machine. Reviewed with manager
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package in walk in cooler . Manager discarded fish **Corrective Action Taken**
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees at bar **Corrected On-Site**
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit ( freezer ) with food to be served to customers at cook line. Reviewed with manager . Employee removed employee water bottles **Corrected On-Site**
- 08A-05-6:High Priority - Raw animal food ( raw shell eggs ) stored over/not properly separated from ready-to-eat food ( cut vegetables ) in reach in cooler opposite stove . Employee rearranged food . **Corrected On-Site**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package in walk in cooler . Manager discarded **Corrective Action Taken**
- 03F-02-5:High Priority - Time/temperature control for safety food (sautéed onions) identified in the written procedure as a food held using time as a public health control has no time marking. Reviewed with manager . Employee time mark container **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked vegetables 50 F, American cheese 46 F in drawers under grill cooked vegetables 40 F, cheese 40 F **Corrected On-Site**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mashed potatoes at 109 F at steam table . Employee reheated potatoes in steamer . **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface ( can opener ) soiled with food debris in kitchen
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Container inside hand wash sink at cook line . Reviewed with manager hand wash sinks are for washing hands only Employee relocated container . **Corrective Action Taken**
- 11-26-1:Intermediate - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
- 01C-03-4:Intermediate - Some oyster tags not marked with last date served. Reviewed with manager .
Food safety inspection conducted on 4/16/2025 revealed 13 total violations (5 high priority, 4 intermediate, 4 basic).
Inspection on 12/30/2024
High Priority
0
Intermediate
2
Basic
0
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance - Stained cutting boards at cooler at cook line Reviewed with manager - From follow-up inspection 2024-12-30: Cutting boards cleaned during inspection . Cutting boards are on order **Time Extended**
- 01C-03-4:Intermediate - - From initial inspection : Intermediate - Oyster tags not marked with last date served for December . Reviewed with manager - From follow-up inspection 2024-12-30: Reviewed with manager **Time Extended**
Food safety inspection conducted on 12/30/2024 revealed 2 total violations (0 high priority, 2 intermediate, 0 basic).
Inspection on 12/27/2024
High Priority
3
Intermediate
3
Basic
2
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees at cook line and food prep areas . Manager placed hand wash signs at hand wash sinks **Corrected On-Site**
- 14-12-4:Basic - Utensils in poor condition. Strainer with detached metal pieces at cook line. Manager discarded strainer **Corrected On-Site**
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged at cook line . Raw beef over precooked shrimp . Manager rearranged food **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Swiss cheese 47 F , corn beef 46 F , sauerkraut 47 F in mushroom 44 F, Shredded cheese 44 F drawer at cook line . Manager moved food to walk in freezer for quick chill down - raw chicken 47 F , octopus 47 F, beef 47 F , pork 47 F , 47 F cream sauce - temperatures taken this morning per manager and in range . There was a delivery this morning and door was possibly left open . Bags of ice placed on food and some food relocated to walk in freezer **Corrective Action Taken**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cream spinach 122 F , sausage 95 F at steam table. Cook reheated items on grill Recheck cream spinach 167 F , sausage 169 -172 F **Corrected On-Site**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance - Stained cutting boards at cooler at cook line Reviewed with manager
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
- 01C-03-4:Intermediate - Oyster tags not marked with last date served for December . Reviewed with manager
Food safety inspection conducted on 12/27/2024 revealed 8 total violations (3 high priority, 3 intermediate, 2 basic).