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DON AREPACHO receives B in Gwinnett County health inspection

Inspected

5964 S Norcross Tucker Rd Suite 102 Norcross, GA 30093

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DON AREPACHO received a B, scoring 87 out of 100, in a Gwinnett County food-service inspection on Aug 21, 2026. The official report lists two findings. [1]

Inspection score

87/100Grade BOfficial inspection

Inspection summary

The report states: “Facility's Chlorine sanitizer concentration observed below required ppm.” [2]

The inspector also observed american cheese, ham, cracked boiled egg, and queso blanco cold holding above 41 in prep cooler. [3]

What inspectors found

Read the official report

Showing 2 of 2 findings

  1. Food-contact surface sanitation

    Item 4-2B
    Facility's Chlorine sanitizer concentration observed below required ppm. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: PIC adjusted sanitizer concentration to required ppm.
    Inspector’s full note

    Code .05(6)(n)

    Facility's Chlorine sanitizer concentration observed below required ppm. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: PIC adjusted sanitizer concentration to required ppm.
    Official report · Item 4-2B ↗
    No correction or repeat marker recorded.

  2. Cold holding

    Item 6-1A
    Observed american cheese, ham, cracked boiled egg, and queso blanco cold holding above 41 in prep cooler. See temp log. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: PIC discarded the foods out of temperature.
    Inspector’s full note

    Code .04(6)(f)

    Observed american cheese, ham, cracked boiled egg, and queso blanco cold holding above 41 in prep cooler. See temp log. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: PIC discarded the foods out of temperature.
    Official report · Item 6-1A ↗
    No correction or repeat marker recorded.

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.

Inspection history 1

Official history ↗
  1. This report
    87/100B
    Reading

Sources

01 / Primary source Official inspection & findings

Gwinnett County · Aug 21, 2026

02 / Same facility Official inspection history

Available records for this official facility

03 / How scoring works Georgia’s food-service rules
Record details & methodology
Authority
Gwinnett County
Inspection ID
B0184FCE-C1F3-44D3-913B-A317DA96B32E
Facility ID
EE841E4B-B6EA-4C17-9719-B15A13B62970
Record captured
Venue address source
Official listing ·

Scores 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.

Georgia’s grading scale
A
90–100
B
80–89
C
70–79
U
0–69
Georgia food-service rules ↗

Checked