Inspection Report

Business Name
Sharko's Catering
Business Address
4522 N 26TH DR PHOENIX AZ 85017
Permit Number
FD-23-04586
Permit Type
Food Establishment - Food Catering
Inspection Purpose
Food Routine Inspection
Inspection Date
10/12/2023
Grade
Priority Violation
2
Inspection Status
Re-Inspection Required

Violations

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

Priority Foundation-5-204.11, Pf: Handwashing Sinks - Location and Placement. 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/4573/AMC-Toolbox---

Handwashing.

___ Provide another hand sink at the ware washing area. Sink must have hot and cold water

and can be direct or indirectly discharge to the sewer. Provide side splashguards on the

sink if it is within 24 inches from other sink, storage shelves, food, etc.

Correct By: Correct Prior To Reinspection

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

PRIORITY VIOLATION-5-202.13, P: Backflow Prevention, Air Gap _ Noted some drainpipes (3-

comp sink, steamer, dishwasher) are not provided with minimum 1" air gap from the finished

floor. Please provide.

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained___Noted drainpipes from

the steamers are flexible hose. Please provide rigid drainpipe, brace them on the wall to

maintain slope at 1/4" per foot and indirectly discharged to the nearest floor sink.

PRIORITY VIOLATION-5-203.14, P: Backflow Prevention Device, When Required __ Noted the

steamers does not have backflow prevention device. Provide a reduced pressure zone assembly

at the water connection point of the steamers. Provide a drain cup for the vent port of the

device. Drainpipe must be rigid and indirectly discharge to a floor sink with 1" air gap

from the finished floor. Also, the atmospheric vacuum breaker at the dishwashing machine is

not working. Replace.

Correct By: Correct Prior To Reinspection

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

Core-6-101.11, C: Surface Characteristics-Indoor Areas __ Noted the concrete floor inside

the walk-in cooler/ walk-in freezer is chipped broken / corroded. Repair/ refinish then

seal with several coats of marine grade sealant. Noted a few ceiling tiles are acoustic

ceiling tiles. Replace with washable ceiling tiles.

Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability __Noted corroded wall panel

inside the indoor walk-in cooler, and a few floor sinks are also corroded. The exterior

sides of ice bin is corroded. Clean and refinish.

Core-6-201.13, C: Floor and Wall Junctures, Coved, and Enclosed or Sealed_ Noted

stainless steel wall panel is separating from the wall. Provide corner guard to seal the

panel in place. Provide rodent proof seal around all exterior pipe penetrations.

Core-6-202.19, C: Outdoor Walking and Driving Surfaces, Graded to Drain__ Noted the ground

around the outdoor walk-in cooler is pitted and water is pooling around it. Please repair

.

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods __

Noted some of the wooden and MDF material is using as shelving material. Please replace

the damaged MDF material with painted plywood. Paint un-finish plywood with several coats

of semi-gloss or high-gloss paint (light color only). Seal all gaps that has the

thickness of a business card.

Correct By: Correct Prior To Next Routine Inspection

Comments/Details

Food catering

OC inspection was conducted with the owners and contractor. The establishment is open and operating. The establishment caters to private events and special events.

Please address all items in the report prior to the re-inspection. Focus on priority and priority foundation items first.
The person in charge must be a certified food protection manager (CFPM) and available at the site during hours of operation. All food handlers must have food handlers’ certification. Maintain permit, license, and certificates at the site for inspection purpose.

The establishment is not participating in the grading program and receive 2 Priority violations and 1 Priority Foundation violations in this inspection.


No County legal action will result from this inspection.

Emailed the report to the store manager and owner.

The Environmental Services Department will begin emailing permit card(s) and permit invoice(s) to permittees in the coming months. 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)

Note: If you need to update your email address and/or other contact information, please call 602-506-6824 or submit an administrative change request form at the below website:
Form Center • Maricopa County, AZ • CivicEngage

This establishment/operation has demonstrated sufficient compliance to proceed with the issuance of the permit. To complete the permitting process, issuance of this permit, and begin operation, the applicant must first submit payment of the annual operating permit fee to the Department’s Administrative Services. Fees paid up to this inspection approval do not include the annual operating permit fee. PAYMENT with a credit/debit card can be made via phone at 602-506-6824, Option 2.
Per MCEHC Chapter I, Regs 4 & 5, no person shall conduct an operation or operate an establishment for which a permit is required without holding the necessary and valid permit to do so. Payment with a credit/debit card can be made on-line via select “Pay a Fee” at esd.maricopa.gov. Please note that if you select payment via online, the annual operating permit fee invoice may take up to 7 business days to post online. Also, checks and money orders are accepted via US Mail. If you select payment via US Mail, for further instructions please refer to the printed invoice. No operating permit is valid, until the permit fee is received by the Department. It is the responsibility of the permit holder/owner to notify MCESD if there are contact/ billing address changes.



Award: Not Participating,Email Sent: CHECKED,Signer: Gerald Sharko

"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.
A B B B B B B B C C C C C C D D
Priority 0 0 0 0 0 1 1 1 0 1 1 2 2 2 2 3
Priority Foundation 0 1 2 3 4 0 1 2 5 3 4 0 1 2 3 0

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