City Afrique Restaurant

Inspection history 5 visits

1. 2026
2. Passed Aug 25 Score 67 no change

   Follow-Up Inspection

   4 violations, 1 critical

   • Critical Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in a display tank; as frequently as necessary during food preparation to remove soil, contamination, and to prevent cross-contamination when changing food preparation tasks; when switching between working with raw food and working with RTE food; before donning gloves for working with food; and touching bare human body parts other than clean hands and clean exposed portions of arms.
   • Minor Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • Minor Keep non-food contact equipment surfaces clean.
   • Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
3. Passed Aug 14 Score 67 ▼2

   Routine Inspection

   11 violations, 2 critical

   • Critical Sanitize food contact surfaces before using and after cleaning.
   • Critical Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in a display tank; as frequently as necessary during food preparation to remove soil, contamination, and to prevent cross-contamination when changing food preparation tasks; when switching between working with raw food and working with RTE food; before donning gloves for working with food; and touching bare human body parts other than clean hands and clean exposed portions of arms.
   • Minor Protect food from cross-contamination by using packages or covered containers.
   • Minor Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • Minor Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened.
   • Minor Keep non-food contact equipment surfaces clean.
   • Minor Designate a person in charge and ensure that the person in charge is present in the establishment during all hours of operation.
   • Minor Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
   • Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Minor Employees must wash their hands in a handwashing sink. Discontinue using the following sinks for handwashing: sinks used for food preparation or warewashing or a service sink or a curbed cleaning basin used for the disposal of mop water.
   • Minor Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
4. 2025
5. Passed Jul 23 Score 69 no change

   Follow-Up Inspection

   3 violations, 2 critical

   • Critical Single-use gloves must be used for only one task and be discarded when damaged or soiled, or when interruptions occur in the operation.
   • Critical Sanitize food contact surfaces before using and after cleaning.
   • Minor Keep the physical facilities in good repair.
6. Passed Jul 9 Score 69 ▼14

   Routine Inspection

   10 violations, 3 critical

   • Critical Sanitize food contact surfaces before using and after cleaning.
   • Critical Single-use gloves must be used for only one task and be discarded when damaged or soiled, or when interruptions occur in the operation.
   • Critical Separate raw animal foods from ready-to-eat foods.
   • Minor Keep the physical facilities in good repair.
   • Minor Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.
   • Minor Use effective cooling methods to cool TCS foods.
   • Minor Relocate insect control devices so they are not over food preparation areas or in areas where dead insects or fragments can fall onto exposed food, clean equipment, utensils, linens and unwrapped single-service and single-use articles.
   • Minor The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils
   • Minor While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
   • Minor Keep the plumbing system in good repair.

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