Trump National Golf Club #2, 339 Pine Road, Briarcliff Manor, NY 10510 - Food Service Establishment inspection findings and violations

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Business Info

Restaurant name: TRUMP NATIONAL GOLF CLUB #2
Address: 339 Pine Road, Briarcliff Manor, NY 10510
County: Westchester
Local health department: Westchester County
Restaurant type: Food Service Establishment
Total inspections: 17
Last inspection: 12/17/2015
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Inspection findings

Inspection date

Type

Comments
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 12/17/2015Inspectionabove violation to correct by next regular inspection.
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
 03/27/2015Re-Inspection
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
 03/13/2015Inspection
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
 12/04/2014Inspection
No violation noted during this evaluation. 04/22/2014Inspection
  • Non food contact surfaces of equipment not clean
  • Improper use and storage of clean, sanitized equipment and utensils
 04/12/2013Inspection
No violation noted during this evaluation. 10/12/2012Re-Inspection
  • Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
 10/05/2012Re-Inspection
  • Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
  • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
  • Hot, cold running water not provided, pressure inadequate
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
 09/27/2012Inspection
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
 04/19/2012Inspection
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
 04/27/2011Inspection
No violation noted during this evaluation. 09/22/2010Inspection
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
 04/30/2010Inspection
No violation noted during this evaluation. 09/03/2009Re-Inspection
  • Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required.
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
 08/26/2009Inspection
No violation noted during this evaluation. 08/28/2008Inspection
No violation noted during this evaluation. 03/27/2007Inspection

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