Papa Kelsey's Pizza/Subs
C9124 E Apache Trl, Mesa 85207
Food Establishment - Eating & Drinking · Permit FD-17121
Score based on 6 scored inspections over the county's rolling 3-year window, weighted toward recent visits. How scoring works
Score over time
Inspection history7 on record
2026
Apr 28, 2026Routine2 priorityall corrected on siteC
No County legal action will result from this inspection.Discussed keeping vents on pizza cooler clean and free of dust to not stress the cooler. Discussed adding water to the ice bath for the sandwich toppings. Inspection report emailed.
Inspector's notes
Observed dishwasher dispensing 0 ppm of chlorine sanitizer in final rinse. All chemical dishwashers must dispense 50-100 ppm of chlorine to ensure proper sanitization of food contact surfaces. The sanitizer line was calcified, not allowing sanitizer to dispense. Line was cleared and a concentration of 100 ppm of chlorine was achieved. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-4-501.114 (A-E) - Priority: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces.
Inspector's notes
Observed cooked sausage and pastrami deli meat in the pizza cooler with internal temperatures of 48-50*F when measured with a probe thermometer. According to manager, sausage had been taken out briefly. Sausage was moved to walk-in and pastrami was voluntarily discarded at time of inspection. All TCS (time and temperature controlled for safety) foods must maintain internal temperatures of 41*F and below. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you.https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding.
2025
Nov 5, 2025Routine1 priority2 coreB
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
Observed meatballs and marinara sauce in steam well with an internal temperature of 120*F. PIC stated had been in steam well for 20 minutes, after cooking in oven and moved back to oven to re-heat for 15 seconds.
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PRIORITY VIOLATION-3-501.16(A)(1) - Priority: Time/Temperature Control for Safety Food, Hot Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4614/AMC-Toolbox---Hot-Holding. Predefined Comment: Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above.
Inspector's notes
Observed single service containers stored on floor. Please elevate to 6 inches above floor to prevent contamination.
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4-903.11 (A) and (C) - Core: Equipment, Utensils, Linens and Single-Service and Single-Use Articles - Storing; Single-Use/Single-Service Items
Inspector's notes
Observed build up of dust and debris on drying rack. Please clean prior to next routine inspection. Also observed plastic containers used to store food with build up of debris on outside of container. Please replace prior to next routine inspection.
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4-101.19 - Core: Nonfood-Contact Surfaces
Jun 3, 2025RoutinecleanA
Predefined Comment: No County legal action will result from this inspection.
2024
Nov 21, 2024Routine1 priority2 coreB°
facility preferred email verified. inspection report was emailed.Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
observed at the facility steam table. noted pans of meat balls at 106-122 deg f . pans were overfilled. alaos on site prepared tomato/marinara sauce at 122-126 deg f . showed facility manager. discussed with facility manager , on site reheating/hot holding for the TCS food. manager removed excess food. suggested to monitor hot holding utilizing onsite thermometer to ensure 135 deg fis reached and maintained. establishment also has a separate smaller electric table top food warmer. capable of holding deeper pans for meat sauce and meatball. use of additional on site equipment reviewed. all reheated by manager to 165 deg f
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Predefined Comment: Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Predefined Comment: All TCS foods improperly hot held were reheated to 165°F at time of inspection. PRIORITY VIOLATION-3-501.16(A)(1) - Priority: Time/Temperature Control for Safety Food, Hot Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4614/AMC-Toolbox---Hot-Holding.
Inspector's notes
observed in the pizza smaller reach-in cooler, plastic pand filled with diced tomatoes and sealed with a plastic lid. food plastic pan was placed atop the other food metal reach-in pans. discussed with site facility kitchen staff. recommended an open shallow metal container. please keep the lids off and utilize the reach-in lower panel(currently empty) or utilize the facility walk-in cooler for excess food to ensure 41 deg f reached/maintained. manager transferred food and removed lids.
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Predefined Comment: All TCS foods cooling were uncovered to allow for rapid cooling. Predefined Comment: All TCS foods being cooled in deep containers were transferred to shallow containers to allow for rapid cooling. 3-501.15 (B) - Core: Cooling Methods; Covered and Properly Arranged Containers. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling.
Inspector's notes
observed towel sanitizer bucket directly behind the salad prep. station table in use . at 0 ppm. showed kitchen person in charge. manager drained and refilled. chlorine at 50 ppm established. please monitor during shift. corrected.
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Predefined Comment: All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. 4-901.12 - Core: Wiping Cloths, Air Drying Location
Jun 5, 2024RoutinecleanA
This establishment received a(n) A Grade and had 0 Priority, 0 Priority Foundation violations on this inspection.No County legal action will result from this inspection.Inspection was emailedOn July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal.If you are unsure whether your email address is accurate, you may:• Contact your inspector using the phone number or email on your last inspection report to review, or• Contact the Department using the email addresses below,o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants)o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets)o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)If you need to update your email address and/or other contact information, please submit an administrative change request form at the below websitehttps://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.Award: A,Signer: Arika Richards
2023
Oct 23, 2023RoutinecleanA
This establishment received a(n) A Grade and had 0 Priority, 0 Priority Foundation violations on this inspection.No County legal action will result from this inspection.Inspection was emailedOn July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal.If you are unsure whether your email address is accurate, you may:• Contact your inspector using the phone number or email on your last inspection report to review, or• Contact the Department using the email addresses below,o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants)o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets)o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)If you need to update your email address and/or other contact information, please submit an administrative change request form at the below websitehttps://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.Award: A,Embargo Lbs: 0,Signer: Linda Carroll
Data from Maricopa County Environmental Services public records, last checked Jul 20, 2026. Grades marked with ° are computed equivalents for establishments not participating in the county's voluntary grading program. View official county records →