FAIL
Risk 1 (High)
TILLY BAGEL SHOP-FULTON MARKET Fails Health Inspection - Chicago Restaurant
September 24, 2025
Complaint
License #3015958
4
Total Violations
2
Critical
2
Minor
Violations Cited by Chicago Health Inspector
4
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS INSIDE OF THE WALK-IN COOLER. OBSERVED COOKED EGGS AT 45F, SAUSAGE AT 45F, CREAM CHEESE AT 48F, AND MILK AT 48F. MANAGEMENT INSTRUCTED TO MAINTAIN ALL COLD TCS FOODS BELOW 41F. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
Why This Matters
Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.
Food Code Requirement
Hot foods must be held at 135°F or above.
Specific Requirements
Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.
CDPH Food Code: Section 3-501.16(A)(1)
Violation #40
MINOR
Violation Details
PERSONAL CLEANLINESS - Comments: OBSERVED SEVERAL FOOD HANDLING EMPLOYEES NOT WEARING A HAIR RESTRAINT WHILE PREPARING FOOD. MANAGEMENT INSTRUCTED THAT ALL FOOD HANDLING EMPLOYEES MUST WEAR A HAIR RESTRAINT WHILE PREPARING FOOD.
Why This Matters
Poor personal hygiene transfers contaminants to food.
Food Code Requirement
Food handlers must maintain personal cleanliness.
Specific Requirements
Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.
CDPH Food Code: Section 2-303.11
Violation #48
CRITICAL
Violation Details
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED NO CHEMICAL TEST STRIPS ON THE PREMISES TO MEASURE THE SANITIZER CONCENTRATION AT THE 3-COMPARTMENT SINK. MANAGEMENT INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
Why This Matters
Cannot verify sanitization without test strips, risking contaminated equipment.
Food Code Requirement
Warewashing facilities must be properly equipped and supplied.
Specific Requirements
3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.
CDPH Food Code: Section 4-302.14
Violation #48
CRITICAL
Violation Details
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED NO CHEMICAL TEST STRIPS ON THE PREMISES TO MEASURE THE SANITIZER CONCENTRATION AT THE 3-COMPARTMENT SINK. MANAGEMENT INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
Why This Matters
Cannot verify sanitization without test strips, risking contaminated equipment.
Food Code Requirement
Warewashing facilities must be properly equipped and supplied.
Specific Requirements
3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.
CDPH Food Code: Section 4-302.14
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection