Campania
Last inspected: Jan 8, 2026
55
Score
Campania, located at 225 Reformation Pkwy Ste 402 in Canton, GA, underwent a moderate-risk inspection on January 8, 2026. This inspection identified two critical and three major violations, including issues with food-contact surfaces and the provision of a consumer advisory for raw and undercooked foods. Previous inspections for this Italian establishment have generally been low-risk.
3
Inspections
2
Critical latest
3
Major latest
0
Minor latest
Inspection History
Jan 8, 2026
Routine
2 critical violations. 3 major violations. 3 corrected on site.
55
Feb 6, 2025
Routine
1 critical violation. 1 major violation. 1 corrected on site.
78
Jun 11, 2024
Initial
1 minor violation.
95
Violations — Jan 8, 2026 Inspection
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed significant debris accumulation on slicer stored as clean. Food contact surfaces must be stored clean to the sight and touch. COS by cleaning slicer.
511-6-1.05(7)(a)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed mold-like accumulation inside ice machine (near ice chute). Food contact surfaces must be cleaned at a rate that prevents accumulation. Must empty ice and deep clean within 72 hours.
511-6-1.05(7)(b)
5-2 - consumer advisory provided for raw and undercooked foods
Inspector notes: According to PIC, salmon is occasionally served less than fully cooked. PIC provided salmon parasite destruction letter. As mentioned last inspection, must update menu to include a consumer advisory for the salmon. If an animal food such as beef, eggs, fish, lamb, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs 2 and 3 of this subsection using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. The disclosure...
511-6-1-.04(7)(e)
6-1C - proper cooling time and temperature
(corrected on site)
Inspector notes: Observed tomato soup and sausage cooling improperly due to improper cooling methods. Both items were stored in large, deep containers and covered with a lid in the walk in cooler. Tomato soup was cooked at 1:30 PM, temping 100°F at 2:20 PM, then temping 90°F at 3:55 PM. Sausage was cooked at 1:30 PM, temping 105°F at 2:20 PM, then temping 91°F at 3:55 PM. TCS food must cool from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours (~33°F the 1st 2 hours, ~7°F the last 4 hours). COS by placing both items in walk in freezer. Highly suggest cooling TCS food in small, shallow pans uncovered in walk in cooler.
511-6-1.04(6)(d)
6-1D - time as a public health control: procedures and records
(corrected on site)
Inspector notes: Observed PIC utilizing Time as a Public Health Control (TPHC) for butter on counter next to stove. Butter was brought out at 11 AM, and was still on counter at 3:55 PM. Must have time documentation indicating the time the item was brought out, and the discard time 4 hours later. Must discard after 4 hours. COS by discarding. Will re-email TPHC written procedure, must fill out and keep on file for future inspections.
511-6-1.04(6)(i)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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