Cameron Hall of Canton in Canton receives a 66% on their recent health inspection

Cameron Hall of Canton, located at 240 Marietta Hwy in Canton, received a score of 66 points out of a possible 100 points during their 03/03/2026 inspection by the Georgia Department of Public Health.

The violations noted by the inspector were:

Violation #1:
3-1C – food in good condition, safe, and unadulterated
511-6-1.04(1) – safe, unadulterated and honestly presented (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed mold build-up on ricotta in walk-in cooler. Ricotta expired 1/9/26. Food shall be safe, unadulterated, and honestly presented. COS by discarding.

Violation #2:
4-2B – food-contact surfaces: cleaned & sanitized
511-6-1.05(7)(b) – food contact surfaces and utensils – cleaning frequency (p, c)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed mold build-up along interior portions of bulk ice machine. Ice machine must be emptied, cleaned, and sanitized within 72 hours. Must increase cleaning frequency to a rate that precludes mold accumulations.

Violation #3:
4-2B – food-contact surfaces: cleaned & sanitized
511-6-1.05(7)(a)1 – equipment, food-contact surfaces,& utensils (pf)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed build-up on can opener. Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS by washing.

Violation #4:
4-2B – food-contact surfaces: cleaned & sanitized
511-6-1.05(7)(b) – food contact surfaces and utensils – cleaning frequency (p, c)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observe employee temping food with thermometer without sanitizing before and after use. 1. Equipment food-contact surfaces and utensils shall be cleaned: (iv) Before using or storing a food temperature measuring device. COS by sanitizing with sanitizer. Please advise if using quat sanitizer, it must air-dry. Recommending purchasing alcohol pads to use for thermometers.

Violation #5:
6-1A – proper cold holding temperatures
511-6-1.04(6)(f) – time/temperature control for safety; cold holding (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed salad and butter packs left sitting outside of temperature control in kitchen area and a gallon of milk left sitting outside of temperature control in dining area. Temperature of salad was 58°F, temperature of butter was 76°F, and temperature of milk was 50°F. TCS foods must be cold held at 41°F or below. COS by discarding.

Violation #6:
6-2 – proper date marking and disposition
511-6-1.04(6)(h) – ready-to-eat time/temperature control for safety food, disposition (p)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed feta cheese prepped 11/2/25 and mozzarella cheese prepped 2/12/26 stored in cooler. A food that requires datemarking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen; P (ii) Is in a container or package that does not bear a date or day; P or (iii) Is inappropriately marked with a date or day that exceeds 7 days. COS by discarding.

Violation #7:
10D – food properly labeled; original container
511-6-1.04(8)(b) – expired foods (p)
Points: 3
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed sour cream that expired 2/25/26, ricotta cheese that expired 1/9/26, and beef base that expired 1/13/25 stored in cooler. Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date. COS by discarding.

Violation #8:
12C – wiping cloths: properly used and stored
511-6-1.04(4)(m) – wiping cloths, use limitation (c)
Points: 3
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed quat sanitizer buckets at 0 ppm. Chemicals were empty. Sanitizer must dispense at 200-400 ppm. COS by replacing chemicals and manually pouring in buckets and in 3-compartment sink. Must use test strips to ensure appropriate range until service company comes out to hook up new sanitizer.

Violation #9:
12D – washing fruits and vegetables
511-6-1.04(4)(g) – washing fruits & vegetables (pf)
Points: 3
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed employee cutting tomatoes for salad without washing first. Tomatoes do not come prewashed. 1. Except as specified in paragraphs (g)2 and 3 of this subsection and except for whole, raw fruits and vegetables that are intended for washing by the consumer before consumption, raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. COS by changing cutting boards and washing tomatoes.

Violation #10:
15C – nonfood-contact surfaces clean
511-6-1.05(7)(d) – nonfood-contact surfaces (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed significant mold build-up on food storage shelves in walk-in cooler. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Must clean.

Violation #11:
17C – physical facilities installed, maintained, and clean
511-6-1.07(5)(a),(b) – good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed significant black mold build-up on walls in warewash area. Must clean.

Additional remarks:
*Fish in vacuum seal packaging must be removed from packaging prior to thawing as stated on package
*Must calibrate maximum registering thermometer for high temp dish machine
*Employee health policy in place. A few were missing, so ensure all employees read and sign
*Vomit/diarrheal cleanup kit was onsite however, all employees must be trained on procedures
*Dish machine- 176F
*Reinspection will be conducted within 10 days. It is the responsibility of the Certified Food Safety Manger(s) to ensure proper food safety is being maintained.

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