CLEAR SKY ON CLEVELAND
418 CLEVELAND ST
Overall Food Safety Rating
★½☆☆☆ (1.6/5)
Based on 5 health inspection reports
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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).
Inspection on 4/2/2024
High Priority
5
Intermediate
4
Basic
6
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black mold-like substance in the interior of the ice machine . Manager cleaned drop plate Corrected On-Site
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable at cook line and prep areas
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - soiled sides of cooking equipment . Reviewed with manager
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers at bar and cook line . Employees discarded drinks Corrected On-Site
- 29-11-4:Basic - Water leaking from pipe under hand wash sink at beverage station . Reviewed with manager .
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm quaternary . Employee changed solution . Recheck 200 ppm quaternary Corrected On-Site
- 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked onion soup at 2:00 pm 112 F at 4:00 pm 94 F - stop sale. manager discarded soup **Corrective Action Taken**
- 08A-05-6:High Priority - Raw animal food ( raw tuna) stored over/not properly separated from ready-to-eat food.( pies) in tall cooler in food prep area . Manager rearranged food Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked onion soup at 2:00 pm 112 F at 4:00 pm 94 F - stop sale. Discussed cooling procedures and methods with manager . Soup was on the counter . manager discarded soup **Corrective Action Taken**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Beef 48 F -recheck 41 F , Swiss cheese 50 F, American cheese 53 F , grouper 48 F, salmon 45 F recheck 40 F in drawers under grill Kimchi 48 F, cut cabbage 47 F top section of reach in cooler next to steam table - wait station 45 F cut tomatoes, 50 cut tomatoes less than 2 hours Manager moved food to freezer for quick chill down **Corrective Action Taken** Repeat Violation
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - cooked rice 129F in warmer under 1 hour . Cook reheated rice recheck 172 F Corrected On-Site
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served for some. Reviewed with manager Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - stained cutting boards at cook line - soiled soda nozzles at beverage station
- 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels at cook line . Manager replaced batteries in dispenser Corrected On-Site
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - Cuban subs made previous day in walk in cooler. Employee date marked food Corrected On-Site
Food safety inspection conducted on 4/2/2024 revealed 15 total violations (5 high priority, 4 intermediate, 6 basic).
Inspection on 11/16/2023
High Priority
2
Intermediate
5
Basic
2
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Sugar and rice. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut melon 48f, coleslaw 45f, sliced tomatoes 45f, found in server alley. All items put in walk in freezer for quick chill. Now at 43f, Corrected On-Site Repeat Violation
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked sausage 109f,reheated item to 171f, Corrected On-Site
- 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cooks line. Corrected On-Site Repeat Violation
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Repeat Violation
Food safety inspection conducted on 11/16/2023 revealed 9 total violations (2 high priority, 5 intermediate, 2 basic).