When a Loudoun County health official visited the Trump National Golf Club Washington D.C.’s restaurant last month, the inspector spotted some invaders.
“Observed a large quantity of small flies in the storage room near the employee restrooms,” the inspector wrote June 30 in a health inspection report reviewed by NOTUS.
The insect swarm is one of several problems Loudoun County found with the Trump golf course restaurant, grill and snack bar, according to county records. It’s also the latest in a string of health violations — from spoiled food to facility “disrepair” — affecting Trump properties across the nation this year.
In a statement to NOTUS, the Trump National Golf Club Washington D.C. denied that it did anything wrong.
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“We operate our properties to the highest health and safety standards. These so-called ‘violations’ are fabricated, politically motivated and completely without merit. We stand firmly behind the integrity of our operations and reject these baseless claims,” the golf course statement said.
The Trump Organization, the president’s business holding company, did not respond to NOTUS’ requests for comment.
Loudoun County officials also did not respond to inquiries about the golf course, which is located in Sterling, Virginia, along the Potomac River in an exurban stretch of the northwest Washington, D.C., metropolitan area.
In another part of Trump National Golf Club Washington D.C., the health inspector flagged the property for using and storing pest control products not designed for use in a food establishment, health records indicate.
The golf course, which President Donald Trump visited as recently as Sunday, remedied the situation when the “person-in-charge removed the pesticides from the food establishment,” the health inspector wrote.
At the golf course’s more casual restaurant, the inspector found several food items stored at a temperature above the required 41 degrees Fahrenheit minimum. That included the blue cheese (54 degrees), sausage links (51 degrees), sausage patties (49 degrees) and pasta (49 degrees).
“The person-in-charge voluntarily discarded the blue cheese and sausage,” the inspector noted.
Similarly, workers managing the grill were improperly storing raw steak, fish and burgers above ready-to-eat foods such as tortillas and sauces, according to county records. The health inspector directed the Trump golf club to “separate raw animal foods during storage, preparation, holding, and display from ready-to-eat foods,” and club staff “rearranged raw foods below ready-to-eat foods in all cold holding equipment.”
At the snack bar, the health official deemed the sink’s chemical sanitizer solution exceeded regulations for maximum strength level.
Two other Trump-owned clubs, Trump National Golf Club Westchester and Trump National Golf Club Hudson Valley, both in New York, received recent health citations earlier this year.
In Illinois, the Trump International Hotel in Chicago also found itself bedeviled by flies, among other health issues, NOTUS reported in March.
This article has been updated with a statement from the Trump National Golf Club Washington D.C.
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