Irie Jamaican Express LLC

Year by year

Inspections

1. Feb 9, 2026 Routine Score 98
   • Not serious Priority 3

     All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

     Observed portions of the inside lining of the reach in freezer to be cracked and repaired with duct tape. Fix/replace freezer.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Keep all intake and exhaust air ducts and filters clean.

     Observed hood baffles in need of more frequent cleaning. Clean at a frequency to prevent the accumulation of grease/debris.

     Code MN Rule 4626.1530A

   • Not serious Priority 2

     Have a food thermometer easily available to measure the internal temperature of foods.

     Operator unable to locate food thermometer during inspection. Obtain a thermometer

     Code MN Rule 4626.0705A

   • Not serious Priority 3

     Label all food packages as required by the law.

     Observed unlabeled, individually packaged drinks in the reach in cooler. Ensure all food is labeled.

     Code MN Rule 4626.0435A

   • Not serious Priority 3

     Protect food from cross-contamination by using packages or covered containers.

     Observed dry rice and spices uncovered in storage mode. Protect food by covering it when not in use.

     Code MN Rule 4626.0235A(4)

2. Feb 20, 2025 Follow-Up Score 100
   • Not serious Priority 3

     Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

     Observed some black plastic still in use. Discussed Green to Go with operator. Ensure full compliance with Green to Go to avoid future citations.

     Code MCO 204.30A

   • Not serious Priority 3

     Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.

     Remove all non-commercial cooking equipment.

     Code MN Rule 4626.0506A

   • Not serious Priority 3

     All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

     Observed one low boy cooler not in working order. Repair/replace cooler.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Keep all intake and exhaust air ducts and filters clean.

     Observed grease build up on hood baffles above grill. Clean at a frequency to prevent accumulation.

     Code MN Rule 4626.1530A

3. Feb 7, 2025 Routine Score 80
   • Not serious Priority 2

     Develop written procedures for the raw animal food noncontinuous cooking process and obtain prior approval from the regulatory authority before implementation.

     Per last years report, operator par-cooks chicken, then finishes the cooking process on the grill the following day. Par cooking requires written, approved documentation. Inspector is sending par cooking template with report. Complete template and return to inspector.

     Code MN Rule 4626.0349F

   • Not serious Priority 3

     Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

     Operator had many compliant Green to Go containers, however black plastic was still being used. Discussed green to go with person in charge. Ensure full compliance with the Minneapolis Green to Go ordinance.

     Code MCO 204.30A

   • Not serious Priority 2

     Unpastuerized juices must be properly labeled with the following: "WARNING: This product has not been pasteurized and, therefore, may contain harmful bacteria that can cause serious illness in children, the elderly, and persons with weakened immune systems."

     Observed bottled juices without labels on site for sale. Per discussion with operator, these juices are made and bottled at another location owned by the same business. Ensure juices have proper labels (ingredients, address where it is made, net weight, etc.) and ensure warning label is present if juice is unpasteurized.

     Code MN Rule 4626.0367B

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     Observed par cooked/cooked chicken and rice and beans in pans sitting out at room temperature. Per discussion with person in charge, chicken and beans were cooked last night, then left out at room temperature all night long. Discussed cooling parameter with person in charge. TCS foods must be properly cooled. These food items were discarded by operator.

     Code MN Rule 4626.0390A

   • Serious Priority 1

     Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

     Observed par cooked/cooked chicken and rice and beans in pans sitting out at room temperature. (chicken at 76, rice and beans at 78) Per discussion with person in charge, chicken and beans were cooked last night, then left out at room temperature all night long. Discussed cooling parameter with person in charge. TCS foods must be properly cooled and held at or below 41 degrees F. These food items were discarded by operator.

     Code MN Rule 4626.0395A2

   • Serious Priority 1

     Keep a log to record employee illness symptoms. Have it available upon request.

     Person in charge unable to locate an employee illness log during the inspection. Ensure a log of ill employees is kept up to date and available for review upon request.

     Code MN Rule 4626.0040C

   • Not serious Priority 3

     Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.

     Observed household cooking equipment onsite. Observed food stored in non-food-grade containers (Menards buckets) Only commercial grade, food-grade, certified equipment may be used.

     Code MN Rule 4626.0506A

   • Not serious Priority 3

     Protect unpackaged food from environmental sources of contamination during preparation.

     Observed foods sitting in 3 compartment sink. The 3 compartment sink is designed for washing, rinsing, and sanitizing. Not for food storage or preparation. Use the prep sink for these purposes.

     Code MN Rule 4626.0315

   • Not serious Priority 2

     Use approved trapping devices or other means of pest control when pests are found.

     Observed one live roach on the wall beneath the handwashing sink. Ensure pest control is adequate and occurring on a routine basis.

     Code MN Rule 4626.1565C

   • Not serious Priority 3

     All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

     Observed food thermometer broken. Observed low boy cooler not in working order. Observed oven component of the stove not in working order.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Keep all intake and exhaust air ducts and filters clean.

     Observed hood baffles in need of more frequent cleaning. Clean at a frequency to prevent accumulation of grease/debris.

     Code MN Rule 4626.1530A

   • Not serious Priority 2

     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

     Based on the amount and nature of violations observed during the inspection (improper cold holding, improper cooling practices, no illness log, unlabeld food) it appears the person in charge is not actively controlling for food safety. Ensure the person in charge is enforcing rules and controlling for food safety. The services of a food safety consultant are being offered to the operator

     Code MN Rule 4626.0035DGHIKM

   • Not serious Priority 2

     Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.

     Observed no working food thermometer on site. Obtain food thermometer.

     Code MN Rule 4626.0705B

4. Feb 23, 2024 Follow-Up Score 96
   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     post the CFPM certificate

     Code MN Rule 4626.0033D

   • Not serious Priority 2

     Develop written procedures for the raw animal food noncontinuous cooking process and obtain prior approval from the regulatory authority before implementation.

     Operator did not complete the par-cooking template. Inspector instructed operator to complete template, sign, and email to inspector to keep on file.

     Code MN Rule 4626.0349F

   • Not serious Priority 2 Corrected on site

     Clearly label working containers of toxic chemicals with the common chemical name.

     Code MN Rule 4626.1595

   • Not serious Priority 3

     Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

     Code MCO 204.30A

5. Feb 9, 2024 Routine Score 80
   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     Observed no CFPM certificate posted. Post certificate.

     Code MN Rule 4626.0033D

   • Not serious Priority 2

     Develop written procedures for the raw animal food noncontinuous cooking process and obtain prior approval from the regulatory authority before implementation.

     Per discussion with operator, establishment is par-cooking chicken, cooling overnight, then finished the chicken off on the grill the following day. Discussed par cooking with operator. Inspector is sending par cooking template with report. Complete template and sign so it can be reviewed at follow up inspection.

     Code MN Rule 4626.0349F

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     Observed food from the hot hold well from the night before attempting to cool in prep cooler. (Curry goat- 58 degrees, oxtail- 62 degrees) Food was in deep pans and tightly covered. See cooling methods above and ensure foods are placed in shallow pans and stirred throughout the cooling process. These items were discarded by the operator.

     Code MN Rule 4626.0390A

   • Not serious Priority 2

     While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

     Observed foods attempting to cool in tightly covered containers. Loosely cover foods while they are in the cooling process, then fully cover them after they have completed the cooling process.

     Code MN Rule 4626.0390B

   • Not serious Priority 2

     Clearly label working containers of toxic chemicals with the common chemical name.

     Observed spray bottle with bleach without label. Label all spray bottles.

     Code MN Rule 4626.1595

   • Serious Priority 1

     Keep a log to record employee illness symptoms. Have it available upon request.

     Operator did not have an employee illness log on site. Inspector discussed log and provided one to the operator during the inspection. Ensure illness log is kept and is available for review upon request.

     Code MN Rule 4626.0040C

   • Serious Priority 1

     Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less

     Observed food from the hot hold well from the night before attempting to cool in prep cooler. (Curry goat- 58 degrees, oxtail- 62 degrees) Food was in deep pans and tightly covered. Discussed cooling curve and process with operator. These items were discarded by the operator.

     Code MN Rule 4626.0385A

   • Not serious Priority 3

     Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

     Observed black plastics used for to-go orders. Discussed green to go ordinance with operator.

     Code MCO 204.30A

   • Serious Priority 1

     Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

     Observed sauces which cooked chicken is dredged in prior to immediate service sitting out at room temperature. Discussed with operator. After coming into contact with TCS foods, like cooked chicken, these sauces become TCS themselves. These sauces were discarded by operator. These sauces must be: 1. kept at or below 41 degrees , or; 2. kept at or above 135 degrees, or; 3. replaced every 4 hours Contact inspector with questions.

     Code MN Rule 4626.0395A2