BLUE POLAR received a C, scoring 76 out of 100, in a Gwinnett County food-service inspection on Oct 13, 2026. The official report lists five findings. [1]
The report states: “No person in charge was present at beginning of inspection.” [2]
The inspector also observed an employee handle bleach to make sanitizer solution, put on gloves without washing hands, and then switch to filling a pitcher with water. [3]
The report states: “Hand sink in the front did not have soap.” [4]
Showing 5 of 5 findings
No person in charge was present at beginning of inspection. There must be a person in charge on the premises of the food service establishment at all times. (Pf) Corrective Actions: Person in Charge (PIC) arrived during inspection.
Code .03(2)
No person in charge was present at beginning of inspection. There must be a person in charge on the premises of the food service establishment at all times. (Pf) Corrective Actions: Person in Charge (PIC) arrived during inspection.Official report · Item 1-2A ↗
Observed employee handle bleach to make sanitizer solution, put on gloves without washing hands, and then switch to filling a pitcher with water. Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the toilet room; 3) After caring for or handling service animals or aquatic animals; 4)after coughing, sneezing, using tobacco, eating, or drinking; 5) after handling soiled equipment or utensils; 6) during food preparation, as often as needed to remove soil and contamination and to…
Code .03(5)(c)
Observed employee handle bleach to make sanitizer solution, put on gloves without washing hands, and then switch to filling a pitcher with water. Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the toilet room; 3) After caring for or handling service animals or aquatic animals; 4)after coughing, sneezing, using tobacco, eating, or drinking; 5) after handling soiled equipment or utensils; 6) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 7) when switching between working with raw food and working with ready-to-eat food; 8) before putting on gloves; 9) after engaging in other activities that contaminate hands; 10) a second time when entering the kitchen from using the restroom. (P) Corrective Actions: Employee washed hands. Water discarded and pitcher was cleaned.Official report · Item 2-1B ↗
Hand sink in the front did not have soap. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf) Corrective Actions: Employee placed soap at the hand sink.
Code .07(3)(a)
Hand sink in the front did not have soap. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf) Corrective Actions: Employee placed soap at the hand sink.Official report · Item 2-2D ↗
Observed employee wash and rinse pitcher, but not sanitize after. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. (P) Corrective Actions: Employee washed, rinsed, and sanitized pitcher.
Code .05(8)(a)
Observed employee wash and rinse pitcher, but not sanitize after. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. (P) Corrective Actions: Employee washed, rinsed, and sanitized pitcher.Official report · Item 4-2B ↗
Observed five wet rags being stored on prep counter. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Person in Charge (PIC) had employee place cleaning rags in sanitizer.
Code .04(4)(m)
Observed five wet rags being stored on prep counter. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Person in Charge (PIC) had employee place cleaning rags in sanitizer.Official report · Item 12C ↗
Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.
Gwinnett County · Oct 13, 2026
02 / Same facility ↗Official inspection historyAvailable records for this official facility
03 / How scoring works ↗Georgia’s food-service rulesScores and findings describe the dated inspection, not current operating conditions. A correction deadline does not establish whether an issue remained unresolved afterward.
Findings quote the official report captured . “Corrected on site” and “repeat” reflect explicit report markers. “COS” and “CA” in the inspector’s notes refer to corrections and corrective actions; an instruction to act is not proof that it was completed.
History links the same official facility ID within the issuing authority and may omit intervening inspections. Same-day results have no inferred sequence. Report excerpts follow source order, not a severity ranking.
This report comes from Gwinnett County. History includes only this authority’s exact facility ID.
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