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Campania, located at 225 Reformation Pkwy, Canton, GA 30114, received a score of 50 points out of a possible 100 points during their 10/13/2026 inspection by the Georgia Department of Public Health.
The violations noted by the inspector were:
Violation #1:
1-2B – certified food protection manager
511-6-1-.03(3)(d) – certified food safety manager responsibility
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed Certified Food Safety Manager (CFSM) not following the responsibilities of the CFSM. There is no active managerial control and multiple critical violations that have the potential to cause serious foodborne illness. 1. The responsibility of the CFSM shall include the safety of food preparation and service by ensuring that all employees who handle, or have responsibility for handling, unpackaged foods of any kind, have sufficient knowledge of safe preparation and service of the food. The nature and extent of the knowledge that each employee is required to have may be tailored, as appropriate, to the employee’s duties related to food safety issues. 2. The CFSM shall: (i) Be the person-in-charge while on the premises of the food service establishment and shall designate someone else to be the person in charge when not on the premises; (ii) Supervise and instruct food service employees in the techniques of sanitary food handling and proper maintenance of the facility; (iii) Offer a training program for all food service employees to satisfy employee proficiency in their job responsibilities for food safety; (iv) Communicate with representatives of the Health Authority about the effectiveness of employee training programs; and (v) Assess training needs of the food service employees and request formal training as needed.
Violation #2:
2-1C – no bare hand contact with ready-to-eat foods or approved alternate method properly followed
511-6-1.04(4)(a)1,2,3,4(i) – preventing contamination from hands (p), (pf), (c)
Points: 9
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed bartender handling ready-to-eat food at bar with bare hands. Bartender was handling cash, credit cards, and washing dishes with no handwashing. Also observed server handling RTE food items at bar with bare hands. 1. Food employees shall wash their hands as specified under DPH Rule 511-6-1-.03(5). 2. Except when washing fruits and vegetables or as specified under subsection (a)4, food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. P 3. Food employees shall minimize bare hand and arm contact with exposed food that is not in a ready- to-eat form. Pf *Drink was served before corrective action could be taken.
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: No
Inspector Notes: Observed: 1. An opened package/tube of opened raw ground beef stored in same container as various deli meats. Myoglobin was pooling at bottom of container. 2. Raw unpasteurized shell eggs stored above ready-to-eat (RTE) foods in walk-in. 3. Raw shrimp stored above cooked chicken in reach-in unit on cook line Raw meats, seafood, and poultry must be stored based on minimum final cook temperatures. RTE foods must be stored above raw meats, seafood, and poultry. COS by discarding contaminated food items and moving eggs to bottom shelf.
Violation #4:
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: Yes
Inspector Notes: Observed food debris along front and back of deli slicer. Food contact surfaces must be stored clean to the sight and touch. COS by cleaning slicer.
Violation #5:
4-2B – food-contact surfaces: cleaned & sanitized
511-6-1.05(6)(n) – manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed dish machine at bar not dispensing chlorine sanitizer. Chlorine must dispense at 50 ppm. COS by priming dish machine and rewashing all glassware at bar. Employees must use test strips to check concentration periodically through the day.
Violation #6:
4-2B – food-contact surfaces: cleaned & sanitized
511-6-1.05(6)(n) – manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed quat sanitizer not dispensing from 3-compartment sink and concentration of sanitizer buckets at 0 ppm as a result. COS by adjusting tube; concentration reached 300 ppm. All sanitizer buckets were changed.
Violation #7:
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?: No
Repeat: No
Inspector Notes: Observed 6 in-use knives stored between prep sink and wall in main kitchen. COS by washing and storing on knife strip.
Violation #8:
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 feta being cold held at 59°F in prep top unit due to manner in which it was stored. Container holding feta was sitting on top of another container instead of being stored directly in unit. COS by discarding.
Violation #9:
6-1D – time as a public health control: procedures and records
511-6-1.04(6)(i) – time as a public health control (tphc) (p, pf, c)
Points: 9
Corrected during inspection?: Yes
Repeat: Yes
Inspector Notes: Observed butter near stove utilizing time as a public health control (TPHC) not discarded after 4 hours. Butter was time stamped for 12pm-4pm and was discarded at 4pm as required. If time without temperature control is used as the public health control up to a maximum of 4 hours: (i) Except as specified in paragraph 2.(ii) of this subsection, the food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control;P (III) The food temperature does not exceed 70°F (21°C) within a maximum time period of 4 hours from the time it was rendered a time/temperature control for safety food; and (IV) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food as specified in paragraph 2.(ii)(I) and (II). (iii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control;Pf (iv) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control;P and (v) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded.P COS by discarding.
Violation #10:
6-2 – proper date marking and disposition
511-6-1.04(6)(g) – ready-to-eat time/temperature control for safety food, date marking (pf)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed several TCS food items in prep top and walk-in units not dated. Items were prepared on previous days. food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. COS by discarding.
Violation #11:
11A – proper cooling methods used: adequate equipment for temperature control
511-6-1.04(6)(e) – cooling methods (pf, c)
Points: 3
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed pomodoro sauce and alfredo sauce cooling in large, deep containers and stored covered in walk-in. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf COS by moving to ice bath. Health Authority recommends implementation of a cooling log.
Violation #12:
12A – contamination prevented during food preparation, storage, display
511-6-1.04(4)(z) – miscellaneous sources of contamination (c)
Points: 3
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed a bottle of Caesar dressing stored directly inside pan of lettuce in prep top unit. Also observed a piping bag of ricotta cheese stored directly in food in pizza area. COS by removing both items from food.
Violation #13:
12B – personal cleanliness
511-6-1.03(5)(j) – hair restraints (c)
Points: 3
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed one employee preparing food without wearing a hair restraint. Also observed at least 4 employees with beards longer than 1/2 inch preparing/handling food without wearing a beard guard. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. *Violation was not corrected onsite as the necessary hair restraints were not available onsite.
Violation #14:
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-like 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.
Additional remarks:
*Must add consumer advisory to cocktails containing raw egg whites (Pistachio Sour)
*Drink cases in bar area must be stored at least 6 inches off the floor
*Must move inspection report so that it is 5-7 ft off the floor. It is currently less than 5 feet off the floor.
*Must purchase new temperature strips for high temp dish machine. The strips onsite register at 180°F, however, the strips must register at 160°F
*Day of prep is considered Day 1 when dating food.
*Dish machine (kitchen)- 163.4F
*Reinspection will be conducted within 10 days. Failure to receive a satisfactory score will result in facility being asked to close until necessary training can be completed.
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