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Don Arepacho, located at 2322 Browns Bridge Rd, Gainesville, GA 30504, received a score of 67 points out of a possible 100 points during their 07/13/2026 inspection by the Georgia Department of Public Health.
The violations noted by the inspector were:
Violation #1:
1-2A – pic present, demonstrates knowledge, performs duties
511-6-1.03(2)(a)-(n)(p),(q) – responsibility of pic (pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed no active managerial control in the facility based on the following: 2-2B Proper eating, tasting, drinking, or tobacco use. 4-1A Food separated and protected. 8-2B Toxic substances properly identified, stored, used Note: The facility will need to retrain all staff and EHS recommends the CFSM be retrained.
Violation #2:
2-2B – proper eating, tasting, drinking, or tobacco use
511-6-1.03(5)(k)1&2 – eating, drinking, or using tobacco (c)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed a Coca cola can and bottled water to be in a food preparation area and not in a single-use disposable cup with a lid and straw. 511-6-1.03(5)(k)1&2 – Eating, Drinking, or Using Tobacco (C) (k) Hygienic Practices. 2. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. COS: The drinks were voluntarily discarded.
Violation #3:
4-1A – food separated and protected
511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) – packaged & unpackaged food separation, packaging, and segregation (p, c)
Points: 9
Corrected during inspection?: Yes
Repeat: Yes
Inspector Notes: Observed raw whole pork stored below raw ground beef in the walk-in cooler. Also, observed raw chicken to be stored above raw pork and raw ground beef in the prep-top unit by the grill. 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) – Packaged & Unpackaged Food Separation, Packaging, and Segregation (P, C) (c) Packaged and Unpackaged Food – Separation, Packaging, and Segregation. 1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P (III) Fruits and vegetables before they are washed; P (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, P or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and (III) Preparing each type of food at different times or in separate areas; P (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. COS: The EHS corrected food storage order based on cooking temperatures and the PIC was educated on how to properly store the raw food items.
Violation #4:
8-2B – toxic substances properly identified, stored, used
511-6-1.07(6)(e) – conditions of use (p, pf, c)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed raid designated for household use only to be present in the food service facility. 511-6-1.07(6)(e) – Conditions of Use (P, Pf, C) (e) Conditions of Use. 1. Poisonous or toxic materials shall be used according to: (i) Law and this Chapter; (ii) Manufacturer’s use directions included in labeling, and, for a pesticide, manufacturer’s label instructions that state that use is allowed in a food service establishment, P COS: The PIC voluntarily discarded the pesticide.
Violation #5:
8-2B – toxic substances properly identified, stored, used
511-6-1.07(6)(e) – conditions of use (p, pf, c)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed raid designated for household use only to be present in the food service facility. 511-6-1.07(6)(e) – Conditions of Use (P, Pf, C) (e) Conditions of Use. 1. Poisonous or toxic materials shall be used according to: (i) Law and this Chapter; (ii) Manufacturer’s use directions included in labeling, and, for a pesticide, manufacturer’s label instructions that state that use is allowed in a food service establishment, P COS: The PIC voluntarily discarded the pesticide.
Violation #6:
11C – approved thawing methods used
511-6-1.04(6)(c) – thawing (c)
Points: 3
Corrected during inspection?: Yes
Repeat: Yes
Inspector Notes: Observed raw chicken to be thawing with no running cold water or under refrigeration. 511-6-1.04(6)(c) – Thawing (C) (c) Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, PF (ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I) The time the food is exposed to the running water and the time needed for preparation for cooking PF, or (II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C) PF; COS: The cold water was turned on and left running for proper thawing procedures.
Violation #7:
14A – in-use utensils: properly stored
511-6-1.04(4)(k) – in-use utensils, between-use storage (c)
Points: 1
Corrected during inspection?: Yes
Repeat: Yes
Inspector Notes: Observed green bowl with no handle in the crockpot to be stored in direct contact with food. 511-6-1.04(4)(k) – In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; COS: The facility will need to obtain a scoop for the rice that has a handle to prevent the portion where food employees touch the bowl from touching the food. The bowl was removed from the crockpot and rice was voluntarily discarded.
Violation #8:
15A – food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
511-6-1.05(6)(a) – good repair & proper adjustment (c)
Points: 1
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: Observed gasket in the reach-in cooler to be in disrepair in the front food prep area. 511-6-1.05(6)(a) – Good Repair & Proper Adjustment (C) (6) Maintenance and Operation. (a) Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer’s specifications. Note: The facility will need to have this repaired.
Violation #9:
17D – adequate ventilation and lighting; designated areas used
511-6-1.07(3)(f) – lighting intensity, adequate in food prep, storage & service areas (c)
Points: 1
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: Observed light bulb in the walk-in freezer converted to dry storage to not have a light bulb high enough in intensity to provide adequate lighting in the facility. Also, observed one of the hood lights to not be working. 511-6-1.07(3)(f) – Lighting Intensity, adequate in food prep, storage & service areas (C) (f) Lighting Intensity. The light intensity shall be: 1. At least 10 foot candles (108 lux) at a distance of 30 inches (75 cm) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning; 2. At least 20 foot candles (215 lux): (i) At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption; (ii) Inside equipment such as reach-in and under-counter refrigerators; (iii) At a distance of 30 inches (75 cm) above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms; and 3. At least 50 foot candles (540 lux) at a surface where a food service employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Note: The facility will need to have this lighting repaired in the dry storage area and hood system.
Additional remarks:
Hand Sinks: 115F and 116F.
Vegetable Prep Sink: 110F.
Meat Prep Sink: 111F.
(3) Compartment Sink: 112F.
Women’s (Unisex) Restroom Hand Sink: 87F.
Mop Sink: 112F.
Note: Chlorine concentration was found in compliance with required concentrations of 50-100ppm.
Note: The garbage/dumpster area and exterior were inspected, and no violations were observed during inspection.
Note: The facility has access to Bleach with 7.55% of Sodium Hypochlorite, effective against Norovirus. Also, the facility has a Purell bodily spill kit that is approved by the EPA.
Note: The facility received a letter “U” on their follow-up inspection. The facility will need to voluntarily close until all violations are corrected before reopening.
Inspected by DMB and WR.
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