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Don Arepacho, located at 2322 Browns Bridge Rd, Gainesville, GA 30504, received a score of 68 points out of a possible 100 points during their 06/26/2026 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) – pic present (pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed no PIC present at the facility. Spoke with the PIC over the phone, using a translator. 511-6-1.03(2) – PIC present (Pf) There must be a person in charge on the premises of the food service establishment at all times. The person in charge shall ensure compliance with the following: Not corrected on-site.
Violation #2:
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 employee health agreements in the facility. 511-6-1.03(2)(a)-(n)(p),(q) – Responsibility of PIC (Pf) (o) Reporting Responsibilities. Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food;Pf Note: The facility will need to have employee health agreements maintained on-site.
Violation #3:
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 sewage to be flooding the main kitchen and all drains to be not draining it. 511-6-1.03(2)(a)-(n)(p),(q) – Responsibility of PIC (Pf) (p) Imminent Health Hazard. If an imminent health hazard exists because of an emergency such as a fire, flood, interruption of electrical or water service for two or more hours, sewage malfunction, misuse of poisonous or toxic materials, onset of an apparent foodborne illness outbreak, gross unsanitary occurrence or condition, or other circumstances that may endanger public health, then operations are immediately discontinued and the Health Authority is notified. P However, establishments may continue to operate based upon emergency guidance provided by the Health Authority or under an emergency operation plan that has been approved by the Health Authority prior to the occurrence of such emergency events; Pf Note: The facility will voluntarily close until the sewage malfunction is corrected and all equipment is sanitized/disinfected within 24 hours.
Violation #4:
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: 1-2A. PIC present, demonstrates knowledge, performs duties 2-2D. Adequate handwashing facilities supplied & accessible 2-2E. Response procedures for vomiting & diarrheal events 4-1A. Food separated and protected 4-2A. Food stored covered Note: The facility will need to have all food employees retrained.
Violation #5:
2-2D – adequate handwashing facilities supplied & accessible
511-6-1.07(3)(b) – hand drying provision (pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed all hand sinks and restroom hand sinks in the facility to have no paper towels or drying provisions available for employees to use as a proper barrier when turning the faucet of the hand sink off. 511-6-1.07(3)(b) – Hand Drying Provision (Pf) (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf Note: The facility will need to have paper towels in all hand sinks in the facility before reopening within 24 hours.
Violation #6:
2-2E – response procedures for vomiting & diarrheal events
511-6-1.03(6) – clean-up of vomiting and diarrheal events(pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed no procedures for vomiting & diarrheal events. The facility was given these educational materials previously. 511-6-1.03(6) – Clean-up of Vomiting and Diarrheal Events(Pf) (6) Responding To Contamination Events. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.Pf Note: EHS will provide the vomit/diarrheal clean-up procedures to the facility to post.
Violation #7:
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 chicken to be stored above raw pork, raw ground beef to be stored above raw whole intact pork, raw eggs to be stored next to ready-to-eat foods and above ready-to-eat foods, and raw chicken stored above raw whole intact pork in the walk-in cooler. Observed raw chicken stored above raw pork and raw ground beef to be stored above raw pork in the prep top unit in the grill prep area. Observed a herb to be on the drainboard of the meat prep sink where raw chicken was thawing in the basin of the sink. 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 immediately corrected the food storage order in the walk-in cooler to ensure that cross contamination is prevented in the future. The herb was voluntarily discarded.
Violation #8:
4-2A – food stored covered
511-6-1.04(4)(c)1(iv) – packaged & unpackaged food, food stored covered(c)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed food items in reach in freezer to not be covered, exposing food items to overhead contamination. 511-6-1.04(4)(c)1(iv) – Packaged & Unpackaged Food, food stored covered(C) (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination; Note: The facility will need to obtain lids for the containers in the reach-in freezer to prevent overhead contamination.
Violation #9:
11C – approved thawing methods used
511-6-1.04(6)(c) – thawing (c)
Points: 3
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed raw chicken to be thawing with no running cold water or under refrigeration. Raw chicken was seen just sitting in the sink. The chicken was just taken out of the walk-in cooler. 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 food was still frozen and the EHS moved the chicken into the walk-in cooler to thaw under refrigeration.
Violation #10:
12A – contamination prevented during food preparation, storage, display
511-6-1.04(4)(q) – food storage (c)
Points: 3
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed bananas and raw whole intact pork to be stored on the floor of the walk-in cooler. 511-6-1.04(4)(q) – Food Storage (C) (q) Food Storage. 1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. COS: The EHS immediately moved the food items at least 6 inches off the floor and educated the food employee on the height in which food should be stored.
Violation #11:
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: No
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 #12:
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: No
Inspector Notes: Observed gasket in the reach-in cooler to be in disrepair. 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 #13:
17C – physical facilities installed, maintained, and clean
511-6-1.07(5)(f) – drying mops (c)
Points: 1
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed mop to be drying in the mop basin between uses. 511-6-1.07(5)(f) – Drying Mops (C) (f) Drying Mops. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. COS: The mop was inverted by the EHS to allow for air-drying between uses.
Violation #14:
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: No
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. 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.
Additional remarks:
Hand Sinks: 85F and 116F.
Vegetable Prep Sink: 110F.
Meat Prep Sink: 110F.
(3) Compartment Sink: 112F.
Men’s Restroom Hand Sink: 91F.
Women’s Restroom Hand Sink: 91F.
Mop Sink: 112F.
Note: The garbage/dumpster area and exterior were inspected, and no violations were observed during inspection.
Note: The facility has access to Bleach with 8.25% of Sodium Hypochlorite effective against Norovirus.
Note: The facility will require a follow-up inspection in 10 days time on 7/6/2026.
Note: The facility will receive an extra inspection for a total of 3 inspections.
Note: The facility will voluntarily close due to sewage malfunction and EHS will follow-up on reopening within 24 hours on 6/27/2026.
Inspected by DMB and WR.
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