BLUE POLAR

5 findings recorded on Oct 13, 2026.

1. Inspector observationItem 1-2A ↗

   Person in charge

   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.

   Inspector’s full note

   Inspection item: Inspection item 1-2A

   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 ↗

   Correction status not recorded

2. Inspector observationItem 2-1B ↗

   Handwashing

   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…

   Inspector’s full note

   Inspection item: Inspection item 2-1B

   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 ↗

   Correction status not recorded

3. Inspector observationItem 2-2D ↗

   Handwashing

   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.

   Inspector’s full note

   Inspection item: Inspection item 2-2D

   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 ↗

   Correction status not recorded

Correction status comes from the dated report. Later changes may not be recorded here.