Trump’s golf club in Northern Virginia was found to be in violation of several health codes during a visit by the Loudoun County Health Department, according to a report by inspectors.
Several items of food at Trump National Golf Club were either not being stored properly or maintained at the correct temperatures, the report said. It also said some food items were not being cooked in compliance with normal procedures.
Some of the issues were remedied during the June 30 visit after they were pointed out to a supervising employee, the report said.
A spokesperson for Trump National Washington, D.C., denied the findings, saying in a statement that the violations were “fabricated” and “politically motivated.”
“We operate our properties to the highest health and safety standards. These so-called ‘violations’ are fabricated, politically motivated and completely without merit,” the statement said. “We stand firmly behind the integrity of our operations and reject these baseless claims.”
The news outlet NOTUS first reported the health inspectors’ findings.
At the club’s grill on June 30, inspectors found that blue cheese and sausage patties, though they were stored in cold holding areas, were sitting well above the department’s maximum allowed temperature of 41 degrees. The blue cheese registered at 54 degrees, while the sausage patties registered at 49 degrees.
The Health Department wrote that the “person-in-charge voluntarily discarded the blue cheese and sausage” when they were pointed out.
The inspector also found that raw steak, raw burgers and raw fish were all stored above precooked foods like tortillas, sauces and hot dogs in prep areas. The Health Department recommended “separating raw animal foods during storage, preparation, holding, and display from ready-to-eat foods.”
The report said the “person-in-charge” did just that, rearranging “raw foods below ready-to-eat foods in all cold holding equipment.”
The inspector also noticed “HotShot” pest strips were hanging above a food preparation table at an outdoor pizza operation, even though the manufacturer label does not say use is allowed in food establishments. When it was pointed out, the person in charge removed the pesticides from the establishment, the report said.
Inspectors knocked the club for using a “noncontinuous cooking process” for beef sliders in the main clubhouse restaurant that was out of compliance with the normal process.
“They sear the beef patties on both sides, cool them in the walk-in cooler, and reheat for service at a later time/date,” the inspector wrote. “The facility does not have an approved written procedure for noncontinuous cooking.”
Also in the clubhouse, the inspectors observed a “large quantity” of small flies in a storage room near an employee restroom.
Read the full article here
