The Rigby Pub & Grill

Year by year

Inspections

1. Apr 17, 2026 Routine Inspection · No Reinspection Required

   No violations cited.

2. Mar 8, 2024 Routine Inspection · No Reinspection Required

   No violations cited.

3. Nov 15, 2021 Re-Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor)

     HANDSINK - ACCESSIBLE/CONVENIENT - Not Corrected

     There is not an accessible handsink in the kitchen. The prewash sink by the dish machine has been used for handwashing in the past and this is no longer compliant with the current Wisconsin Food Code.

     Correction: Provide an accessible handsink to facilitate handwashing by food employees.

     Code WFC 5-203.11; 5-204.11; 5-205.11

4. Nov 12, 2021 Routine Inspection · Reinspection Required
   • Not serious Good Retail Practice

     AIR GAP - DRAIN

     The food prep sink does not have a proper air gap between the drain and the sewage system.

     Correction: Provide a proper air gap to the open site floor drain.

     Code WFC 5-402.11

   • Serious Priority (CDC risk factor)

     CLEAN - FOOD CONTACT SURFACES

     The drop shield inside the ice machine is visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Serious Priority (CDC risk factor) Corrected on site

     DATE MARK - EXCEEDED OR MISSING

     Many house-made sauces/dressings are dated with a date mark that exceeds 7 days. Ex. blue cheese dressing dated 9/14, tarter sauce dated 10/15, jalepeno cilantro sauce dated 10/28.

     Correction: Discard foods that are not datemarked, improperly datemarked, or held past the alloted 7 days.

     Code WFC 3-501.18

   • Serious Priority (CDC risk factor)

     HANDSINK - ACCESSIBLE/CONVENIENT

     There is not an accessible handsink in the kitchen. The prewash sink by the dish machine has been used for handwashing in the past and this is no longer compliant with the current Wisconsin Food Code.

     Correction: Provide an accessible handsink to facilitate handwashing by food employees.

     Code WFC 5-203.11; 5-204.11; 5-205.11

   • Not serious Good Retail Practice

     HANDSINK - SIGNAGE

     No handwashing signage is provided at employee handwash sink at the bar, in the kitchen, and at the upstairs service area.

     Correction: Provide a sign or poster at each employee handwash sink that reminds food employees to wash their hands.

     Code WFC 6-301.14

   • Serious Priority (CDC risk factor)

     SANITIZATION - CHEMICAL

     bar dish machine 0 ppm Chlorine kitchen dish machine 0 ppm Chlorine

     Correction: Use test strips to measure proper sanitizer concentration and adjust the concentration accordingly. Provide training to employees on proper use and concentration of sanitizer.

     Code WFC 4-501.114

   • Serious Priority (CDC risk factor) Corrected on site

     TOXICS - USE CONDITIONS

     Multi quat sanitizer in a spray bottle tested at over 500 ppm. This chemical is not being used according to manufacturer`s use directions.

     Correction: Change procedures and provide training to employees on proper use of toxic chemicals. Use toxic chemical according to manufacturer's use directions.

     Code WFC 7-202.12

5. Nov 20, 2018 Routine Inspection · No Reinspection Required

   No violations cited.

6. Oct 25, 2017 Routine Inspection · No Reinspection Required

   No violations cited.

7. Sep 26, 2016 Routine Inspection · No Reinspection Required

   No violations cited.

8. Aug 13, 2015 Routine Inspection · No Reinspection Required

   No violations cited.

9. Sep 17, 2014 Routine Inspection · No Reinspection Required

   No violations cited.

10. Oct 21, 2013 Routine Inspection · No Reinspection Required

    No violations cited.

11. Oct 25, 2012 Routine Inspection · No Reinspection Required

    No violations cited.