The Golub Corporation Cafeteria (NYS Health Operation #306082) is a food service facility in inspected by inspected by New York State Department of Health (NYSDOH). The registered business location is at 501 Duanesburg Road, Rotterdam, NY 12306. The food service type is Food Service Establishment - Food Service Establishment. The last inspection date is July 7, 2025.
| NYS Health Operation ID | 306082 |
| NYSDOH Gazetteer | 465400 |
| Facility Name | GOLUB CORPORATION CAFETERIA |
| Operation Name | THE GOLUB CORPORATION CAFETERIA |
| Facility Address | 501 DUANESBURG ROAD, ROTTERDAM |
| Permitted Corporation Name | THE GOLUB CORPORATION |
| Permitted Operator Name | DALE HOUGHTALING |
| Address | 501 Duanesburg Road Rotterdam NY 12306 |
| Municipality | ROTTERDAM |
| County | SCHENECTADY |
| Local Health Department | Schenectady County |
| Food Service Description | Food Service Establishment - Food Service Establishment |
| Permit Expiration Date | 2026-06-30 |
| Inspection Date | 2025-07-07 |
| Inspection Type | Inspection |
| Total Noncritical Violations | 3 |
| Violations | Item 8A- 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); Item 8E- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures; Item 12E- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing; |
| Inspection Date | Inspection Type | Violations |
|---|---|---|
| 2025-07-07 | Inspection | Critical: , Noncritical: 3, Violation Items: 12E; 8A; 8E |
| 2023-11-30 | Inspection | Critical: , Noncritical: 2, Violation Items: 10B; 8A |
| 2019-08-26 | Inspection | Critical: , Noncritical: , Violation Items: No violations at time of inspection. |
| 2018-07-18 | Inspection | Critical: 1, Noncritical: , Violation Items: 2C |
| 2017-12-15 | Inspection | Critical: 1, Noncritical: 1, Violation Items: 2C; 8A |
| 2017-08-08 | Inspection | Critical: 1, Noncritical: 3, Violation Items: 1D; 8A; 8C; 8E |
| 2016-12-16 | Inspection | Critical: 2, Noncritical: , Violation Items: 1D; 6A corrected by voluntary discard of all dented canned goods and discard of roast. |
| 2015-09-21 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2013-06-04 | Inspection | Critical: , Noncritical: 1, Violation Items: 9B |
| 2012-06-29 | Inspection | Critical: 1, Noncritical: , Violation Items: 2E 2E - At time of inspection all cooling units were found to be without thermometers - failing to porvide protection and accurate monitoring of temperatures. Opr advised - all units supplied w/thermometers -CORRECTED. |
| 2011-10-18 | Inspection | Critical: 1, Noncritical: 2, Violation Items: 10A; 14A; 5D |
| 2010-10-26 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2010-04-08 | Inspection | Critical: 1, Noncritical: , Violation Items: 2C |
| 2009-12-22 | Inspection | Critical: , Noncritical: 1, Violation Items: 8A |
| 2008-10-31 | Inspection | Critical: 1, Noncritical: , Violation Items: 4A |
| 2007-12-04 | Inspection | Critical: , Noncritical: 2, Violation Items: 15A |
| 2007-10-24 | Inspection | Critical: 1, Noncritical: , Violation Items: 5A |
| 2007-04-12 | Inspection | Critical: 2, Noncritical: , Violation Items: 5A; 5D |
| 2006-10-25 | Inspection | Critical: 1, Noncritical: , Violation Items: 2C |
| 2006-05-25 | Inspection | Critical: 1, Noncritical: , Violation Items: 6A 1 tray each approx. 3 lbs. of roast beef, turkey and ham at 51 to 55 deg. F. Corrected by placing in big freezer for rapid chill. Approx 2 qts each of tuna, chicken, ham, and egg salads at 52 to 55 deg. F. All made approx 1.5 hrs. from pre chilled ingredients as per worker.Corrected by moving all items to freezer for quick chill and adjustmens made or service to cold holding sandwich cooler in kitchen. Deli Meats also cut and arranged on trays approx. 1 to 1.5 hrs prior. Temps. OK in walk in cooler of products |
| 2005-11-30 | Inspection | Critical: 3, Noncritical: , Violation Items: 5A; 5D; 6A 5a- Various sliced cheese cold holding in sandwich prep cooler at 60 degrees for approximately 2.5 hours. Product to be used for sandwiches. Corrected by disposing. |-Ham salad, turkey salad cold holding in sandwich prep cooler at 53 degrees for apporximately 1.5 hours. Corrected by placing into bottom of cooler.||6A - Baked chicken hot holding in front steam table at 108 degrees for apporximatley 1 hur according to chef. Corrected by breaking down and placing in cooelr.||5D- tuna salad not made from pre-chilled tuna. Large #10 cans of tuna stored warm, opened, drained and prepped. Corrected by disposing of product and educating. |
| 2005-06-24 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2004-12-21 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2004-03-25 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2003-11-13 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2003-06-09 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2002-07-15 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2001-12-19 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2000-11-30 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2000-06-12 | Inspection | Critical: , Noncritical: , Violation Items: |
| 1999-07-21 | Inspection | Critical: , Noncritical: , Violation Items: |
| Violation Item | Critical Violation | Violation Description |
|---|---|---|
| 1D | Critical Violation | Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans) |
| 2C | Critical Violation | Cooked or prepared foods are subject to cross-contamination from raw foods. |
| 2E | Critical Violation | Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. |
| 4A | Critical Violation | Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. |
| 5A | Critical Violation | Potentially hazardous foods are not kept at or below 45°F during cold holding, except smoked fish not kept at or below 38°F during cold holding. |
| 5D | Critical Violation | Potentially hazardous foods such as salads prepared from potatoes or macaroni are not prepared as recommended using prechilled ingredients and not prechilled to 45°F or less as recommended before they are stored on buffet lines. |
| 6A | Critical Violation | Potentially hazardous foods are not kept at or above 140°F during hot holding. |
| Not Critical Violation | ||
| 10A | Not Critical Violation | Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces) |
| 10B | Not Critical Violation | Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) |
| 12E | Not Critical Violation | Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing |
| 14A | Not Critical Violation | Insects, rodents present |
| 15A | Not Critical Violation | Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces |
| 8A | Not Critical Violation | 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) |
| 8C | Not Critical Violation | Improper use and storage of clean, sanitized equipment and utensils |
| 8E | Not Critical Violation | Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures |
| 9B | Not Critical Violation | Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas |
| Street Address |
501 DUANESBURG ROAD |
| City | ROTTERDAM |
| State | NY |
| Zip Code | 12306 |
Address: 3351 South Thompson Street, Rotterdam, NY 12306 Food Service Description: Catering Operation Inspection Date: 2013-08-29 |
Address: 2300 Guilderland Avenue, Schenectady, NY 12306 Food Service Description: School K-12 Food Service Inspection Date: 2025-11-20 | |||
Address: 7 Old Mariaville Road, Schenectady, NY 12306 Food Service Description: Restaurant Inspection Date: 2025-09-12 | |||
Address: 2 Sabre Drive, Schenectady, NY 12306 Food Service Description: School K-12 Food Service Inspection Date: 2025-09-30 | |||
Address: 141 West Campbell Road, Schenectady, NY 12306 Food Service Description: Food Service Establishment Inspection Date: 2025-12-08 | |||
Address: 1637 Altamont Avenue, Rotterdam, NY 12306 Food Service Description: Restaurant Inspection Date: 2025-09-30 | |||
Address: 93 W. Campbell Road, Rotterdam, NY 12306 Food Service Description: Restaurant Inspection Date: 2025-07-03 | |||
Address: 273 Duanesburg Road, Rotterdam, NY 12306 Food Service Description: Restaurant Inspection Date: 2025-12-30 | |||
Address: 1 Sabre Drive, Schenectady, NY 12306 Food Service Description: School K-12 Food Service Inspection Date: 2025-09-30 | |||
Tops American Grill, Bakery & Bar · Tops American Grill,Bakery & Bar · Tops Restaurant Ventures, Inc Address: 351 Duanesburg Road, Rotterdam, NY 12306 Food Service Description: Restaurant Inspection Date: 2025-10-23 | |||
Address: 2234 Broadway, Schenectady, NY 12306 Food Service Description: Restaurant Inspection Date: 2025-10-29 | |||
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This dataset includes about 90k food service facilities inspected by New York State Department of Health (NYSDOH). In New York State, environmental health protection programs are carried out at the central, regional, district and county levels. Each service facility is registered with facility name, business address, inspection dates, violations, etc.
| Subject | Business and Economy |
| Jurisdiction | State of New York |
| Data Provider | New York State Department of Health (NYSDOH), Bureau of Community Environmental Health and Food Protection |
| Source | data.ny.gov |
The New York State Department of Health's Bureau of Community Environmental Health and Food Protection works to protect the public health by assuring that food service establishments are operated in a manner that eliminates hazards through design and management, resulting in a decreased incidence of foodborne illness in our communities. The Bureau's Food Protection Program also coordinates foodborne outbreak investigations, analyzes the findings and uses this information to develop regulations and guidance designed to prevent similar outbreaks in the future. This data includes the name and location of food service establishments and the violations that were found at the time of their inspections. Violation details are collected on inspection reports (i.e., the actual food item, quantity and temperature of food found out of temperature control) as well as corrective actions for critical violations; this data set is limited to the violation number and the corresponding general violation description.
There are over 90,000 food service establishments in New York State. The Food Protection Program provides guidance and assistance to county and city health departments and State District Offices which in turn permit and inspect food service establishments, some institutional food services, temporary and mobile food service establishments and food and beverage vending machines. Each food service establishment is registered with facility name, business address, inspection dates, violations, etc.
To give New Yorkers the access they deserve to government data and information, Governor Andrew M. Cuomo launched the Open NY initiative in March 2013 and signed Executive Order 95. It directs state agencies to identify, catalog, and publish their data on the state's open data website administered by the Office of Information Technology Services (ITS). Open NY increases transparency, improves government performance, empowers New Yorkers to participate in government, and encourages research and economic opportunities statewide.