Mamma Onesta’s Italian Restaurant in Canton receives a 66% on their recent health inspection

Mamma Onesta’s Italian Restaurant, located at 250 E Main St in Canton, received a score of 66 points out of a possible 100 points during their 01/29/2026 inspection by the Georgia Department of Public Health.

The violations noted by the inspector were:

Violation #1:
2-2D – adequate handwashing facilities supplied & accessible
511-6-1.06(2)(o) – using a handwashing sink- operation & maintenance (pf)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed hand sink in dish machine area blocked by cart and not accessible. As mentioned on a previous inspection, a handwashing sink shall be maintained so that it is accessible at all times for employee use. COS by moving cart.

Violation #2:
4-1A – food separated and protected
511-6-1.04(4)(n)1 – gloves, use limitation (single use gloves) (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed PIC wipe nose with gloves, then proceed to scoop beef out of container with same pair of gloves on. Single use gloves must be changed in between tasks to prevent cross contamination. COS by discarding.

Violation #3:
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: Observed employee temp marinara without sanitizing thermometer probe beforehand. Must sanitize thermometer probe before and after use. Health Authority suggests using alcohol pads. COS by sanitizing.

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 debris on slicer and can opener. According to PIC, both items were not used today. Food contact surfaces must be clean to the sight and touch. COS by cleaning both.

Violation #5:
6-1B – proper hot holding temperatures
511-6-1.04(6)(f) – time/temperature control for safety; hot holding (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed marinara temping 120°F in bain-marie next to oven. The bain-marie was on a low temperature setting, and there was very little water within it. TCS foods must be hot held at 135°F or above. COS by reheating then placing it back in bain-marie with more water. Must ensure bain-marie is equipped to consistently hot hold TCS food at 135°F.

Violation #6:
6-1C – proper cooling time and temperature
511-6-1.04(6)(d) – cooling (p)
Points: 9
Corrected during inspection?: Yes
Repeat: Yes
Inspector Notes: Observed sausage cooked on 1/27 temping 43°F in reach in cooler. According to PIC, sausage is cooked then cools down on counter for several hours before being placed in reach in cooler. 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, then ~7°F the last 4 hours). COS by discarding. Health Authority will email PIC helpful information on proper cooling methods.

Violation #7:
6-1C – proper cooling time and temperature
511-6-1.04(6)(d) – cooling (p)
Points: 9
Corrected during inspection?: Yes
Repeat: Yes
Inspector Notes: Observed beef cooked at 4:15 PM, temping 129°F at 4:30 PM, then 80°F at 6:20 PM. Beef was stored in strainer in meat prep sink for cooling process. Also observed chicken stock stored in large container on counter cooked at 3:30 PM, temping 122°F at 4:30 PM, then 87°F at 6:20 PM. TCS food must cool from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours. COS by discarding both. Discussed proper cooling methods.

Violation #8:
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 sliced mozzarella with a prep date of 1/20 and 1/22, and lasagna with a prep date of 1/22 in reach in cooler. TCS foods subject to 7 day date marking must be used or discarded within 7 days (day of prep counting as day 1). COS by discarding all items.

Additional remarks:
Discussed:
-Observed bag of raw shrimp thawing in produce prep sink, not submerged & under running water. Must thaw meats only in in meat sink, and must submerge under running water.
-Observed small gap under front door. Also observed pest glue trap in main kitchen. Must close gap under door to prevent pest entry.
-Observed 2 containers of mozzarella cheese with a use-by date of 1/22. Must use pre-packaged TCS items before their use-by date.

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