New York City, NY - Health department officials identified compliance problems at Swingers during an inspection on 08/05/2025.
Situated at 35 West 29 Street in Chelsea, the restaurant serves a diverse clientele in one of New York City's bustling districts.
The inspection details: "09e. Wash hands sign not posted near or above hand washing sink. (critical: not critical). 02g. Cold TCS food item held above 41 °f; smoked or processed fish held above 38 °f; intact raw eggs held ab." These circumstances require correction according to industry standards.
The inspection found infractions involving temperature control, a fundamental aspect of food service operations.
Food safety professionals regularly stress the essential nature of adequate temperature control procedures. As outlined in USDA Safe Temperature Standards, Maintaining proper food temperatures is the most effective method for preventing bacterial growth and foodborne illness. These federal guidelines guarantee that restaurants adhere to strict health requirements.
The inspection identified violations related to hand washing, an important area of food safety.
Restaurant industry standards emphasize hand washing as fundamental to food safety protocols Data compiled by food safety institutions reveals that Proper hand hygiene represents the single most effective method for preventing cross-contamination in food service. Per CDC Hand Hygiene Guidelines, such standards maintain that dining facilities comply with comprehensive protection measures.
The examination revealed violations related to pest control, which need to be addressed for proper compliance.
Health experts emphasize that pest activity can rapidly contaminate food preparation surfaces and stored ingredients Data compiled by food safety institutions reveals that The FDA Food Code mandates that food storage areas remain free from pest contamination at all times. Per FDA Food Code Standards, such standards maintain that dining facilities comply with comprehensive protection measures.
Among the findings were infractions involving sanitation, a key component of food safety protocols.
Industry best practices require establishments to maintain rigorous cleaning schedules and equipment maintenance According to FDA Sanitation Standards, The FDA Food Code establishes comprehensive sanitation requirements that form the foundation of safe food service operations. This regulatory framework ensures that food service establishments meet rigorous safety standards.
In addition to regulatory requirements, these issues may affect the business's standing and public trust. Community health organizations track health department findings to provide education to local residents.
Health department officials will conduct a comprehensive re-inspection to ensure that all violations have been properly addressed. The establishment must demonstrate full compliance before the matter can be considered resolved.
These findings underscore the essential nature of comprehensive health compliance in restaurant operations. Community members should feel empowered to examine health department findings when choosing restaurants.
| SCORE | 21 |
| Council District | 03 |
| Census Tract | 007600 |
| Longitude | -73.988895206032 |
| BBL | 1008310068 |
| INSPECTION DATE | 08/05/2025 |
| Latitude | 40.746166897364 |
| RECORD DATE | 08/15/2025 |
| BORO | Manhattan |
| ACTION | Violations were cited in the following area(s). |
| NTA | MN17 |
| STREET | WEST 29 STREET |
| CUISINE DESCRIPTION | American |
| ZIPCODE | 10001 |
| PHONE | 3478225979 |
| INSPECTION TYPE | Cycle Inspection / Initial Inspection |
| BIN | 1000000 |
| BUILDING | 35 |
| CAMIS | 50120762 |
| Community Board | 105 |
| DBA | SWINGERS |
| VIOLATION CODES | 09E; 02G; 04H; 06A |
| ALL VIOLATIONS | 09E: Wash hands sign not posted near or above hand washing sink. || 02G: Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation. || 04H: Raw; cooked or prepared food is adulterated; contaminated; cross-contaminated; or not discarded in accordance with HACCP plan. || 06A: Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed. |
This inspection was conducted on August 5, 2025.
Chicago Department of Public Health
The following violations were found: 09E: Wash hands sign not posted near or above hand washing sink. | 02G: Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation. | 04H: Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan. | 06A: Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed..
Health code violations can increase the risk of foodborne illness. Common concerns include improper food temperatures (which can allow bacteria growth), inadequate handwashing facilities (which can spread germs), pest activity (which can contaminate food), and cross-contamination risks. These violations are monitored by health departments to ensure public safety and prevent foodborne illness outbreaks.
All inspection data for this report is sourced directly from the New York City Department of Health and Mental Hygiene . View the original data source .
Food safety standards referenced in this report are based on:
Important Note: This article is based on official inspection reports at the time of inspection. Current conditions may differ. Always check the most recent inspection results before dining. Establishments have the opportunity to correct violations and request re-inspection.
