Inspection Report

Business Name
Papa Kelsey's Pizza/Subs

Business Address
9124 E APACHE TRL MESA AZ 85207

Permit Number
FD-17121

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
11/21/2024

Grade
Not Participating

Priority Violation
1

Inspection Status
Completed

Violations

Violation #: 21

Description: Proper Hot Holding Temperatures

Comments:

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.

Addl 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

Violation #: 33

Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control

Comments:

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. Addl 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.

Violation #: 41

Description: Wiping Cloths; Properly Used and Stored

Comments:

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 Addl 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.

Comments/Details

facility preferred email verified. inspection report was emailed.
Predefined Comment: No County legal action will result from this inspection.

"A" for Food Safety

Through our grading system, Maricopa County Environmental Services Department provides at-a-glance indications of how food establishments perform during food safety inspections. This system is designed to grade food establishments in terms of food safety requirements and provide recognition to those who choose to participate.

How does it work?

The issuance of grade cards to food establishments is based on voluntary participation. The person in charge, who is present during the inspection, will be asked whether they would like to participate in the Grading System. This will be decided prior to each inspection. If an establishment does not participate in the Grading System, Not Participating or NP will appear on the inspection report, and the inspection will still occur. If an establishment does participate, a grade of A, B, C, or D will be determined at the conclusion of the inspection using the Grading System chart below. Participating establishments will then be provided with a grade card that can be posted in the establishment. The status of the establishment’s grade will also appear on the Restaurant Ratings page of the department’s website.

How can I determine the grade?

The Grading System chart can be used to determine grades earned for establishments that do not participate. Grades are determined by the number of Priority and Priority Foundation violations received at the time of inspection. Violation types are defined in general terms below.

Definitions

Priority Violation: Major violation that directly contributes to increasing the risk of foodborne illness or injury (e.g. Food employees do not properly wash hands when required).
Priority Foundation Violation: Minor violation that does not directly contribute to an increased risk of foodborne illness but failure to correct this violation may lead to the occurrence of a priority violation. For example, hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly washing hands when required).
Core Violation: Minor violation that relates to general maintenance and sanitation (e.g. No sign reminding employees to wash hands).
Cutting Edge Program: All county food-related establishments can partner with Maricopa County to implement a proactive approach to reducing foodborne illness risk factors by implementing food safety systems that include policies, training, and verification processes. Partners enrolled in the Cutting Edge Program receive an A+ when an A is earned.

Grading System The matrix below is used to grade food inspections under the voluntary grading system.
Violation Category	Grade A	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade C	Grade C	Grade C	Grade C	Grade C	Grade C	Grade D	Grade D
Priority	0	0	0	0	0	1	1	1	0	1	1	2	2	2	more than 2	more than 3
Priority Foundation	0	1	2	3	4	0	1	2	5	3	4	0	1	2	more than 3	more than 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.