Le Lyrial CDC inspection score

The chlorine in the sanitizing bucket measured 25 ppm. This was corrected immediately.

The chlorine solution in the sanitizing bucket was cloudy. This was corrected immediately.

The three-compartment sink was not being operated properly to clean and sanitize food equipment. Soiled pots and pans exceeded the capacity of the designated soiled-equipment storage areas, resulting in soiled equipment stored directly on the deck along the bulkhead adjacent to the sinks. During warewashing, the wash and rinse compartments were empty. Crew attributed this condition to a malfunctioning drain component and stated that a work order had been submitted approximately two weeks earlier. A crew member was observed cleaning soiled food equipment with a sponge over the empty rinse compartment and using the pre-rinse spray hose to remove detergent and food debris. The equipment was then submerged in the high-temperature sanitizing compartment, which was visibly soiled with food debris and soap. The inspector measured a sanitizing water temperature of 147°F using a tip-sensitive thermometer. The three-compartment sink was not equipped with a temperature-measuring device. Additionally, liquid food waste from the soiled-equipment drop-off area/drainboard was observed flowing along the back of the sinks, past the faucets, and toward the sanitizing compartment. At the time of the inspection, the liquid waste was not observed to affect the rinse or sanitizing compartments.

The three-compartment sink was not being operated properly to clean and sanitize food equipment. Soiled pots and pans exceeded the capacity of the designated soiled-equipment storage areas, resulting in soiled equipment stored directly on the deck along the bulkhead adjacent to the sinks. During warewashing, the wash and rinse compartments were empty. Crew attributed this condition to a malfunctioning drain component and stated that a work order had been submitted approximately two weeks earlier. A crew member was observed cleaning soiled food equipment with a sponge over the empty rinse compartment and using the pre-rinse spray hose to remove detergent and food debris. The equipment was then submerged in the high-temperature sanitizing compartment, which was visibly soiled with food debris and soap. The inspector measured a sanitizing water temperature of 147°F using a tip-sensitive thermometer. The three-compartment sink was not equipped with a temperature-measuring device. Additionally, liquid food waste from the soiled-equipment drop-off area/drainboard was observed flowing along the back of the sinks, past the faucets, and toward the sanitizing compartment. At the time of the inspection, the liquid waste was not observed to affect the rinse or sanitizing compartments.

The three-compartment sink was not being operated properly to clean and sanitize food equipment. Soiled pots and pans exceeded the capacity of the designated soiled-equipment storage areas, resulting in soiled equipment stored directly on the deck along the bulkhead adjacent to the sinks. During warewashing, the wash and rinse compartments were empty. Crew attributed this condition to a malfunctioning drain component and stated that a work order had been submitted approximately two weeks earlier. A crew member was observed cleaning soiled food equipment with a sponge over the empty rinse compartment and using the pre-rinse spray hose to remove detergent and food debris. The equipment was then submerged in the high-temperature sanitizing compartment, which was visibly soiled with food debris and soap. The inspector measured a sanitizing water temperature of 147°F using a tip-sensitive thermometer. The three-compartment sink was not equipped with a temperature-measuring device. Additionally, liquid food waste from the soiled-equipment drop-off area/drainboard was observed flowing along the back of the sinks, past the faucets, and toward the sanitizing compartment. At the time of the inspection, the liquid waste was not observed to affect the rinse or sanitizing compartments.

The three-compartment sink was not being operated properly to clean and sanitize food equipment. Soiled pots and pans exceeded the capacity of the designated soiled-equipment storage areas, resulting in soiled equipment stored directly on the deck along the bulkhead adjacent to the sinks. During warewashing, the wash and rinse compartments were empty. Crew attributed this condition to a malfunctioning drain component and stated that a work order had been submitted approximately two weeks earlier. A crew member was observed cleaning soiled food equipment with a sponge over the empty rinse compartment and using the pre-rinse spray hose to remove detergent and food debris. The equipment was then submerged in the high-temperature sanitizing compartment, which was visibly soiled with food debris and soap. The inspector measured a sanitizing water temperature of 147°F using a tip-sensitive thermometer. The three-compartment sink was not equipped with a temperature-measuring device. Additionally, liquid food waste from the soiled-equipment drop-off area/drainboard was observed flowing along the back of the sinks, past the faucets, and toward the sanitizing compartment. At the time of the inspection, the liquid waste was not observed to affect the rinse or sanitizing compartments.

The chlorine solution in the sanitizing bucket measured 25 ppm. This was corrected immediately.

The following food-contact surfaces were not adequately designed, constructed, or properly maintained. - Deck 2 - Main Galley - The evaporator deflector panel had four slotted fasteners on the food splash zone. Additionally, the ice scoop hook holder welded to the ice bin had crevices throughout making it difficult to clean. - Deck 2 - Main Galley - A previously cleaned and sanitized blue cutting board was excessively scored and peeling making it difficult to clean. - Deck 3 - Main Lounge Bar Pantry - The ice scoop hook holder welded to the ice machine bin had crevices throughout making it difficult to clean. - Deck 6 - Grill Restaurant Pantry - The ice scoop hook holder welded to the ice machine bin had crevices throughout making it difficult to clean. - Deck 7 - Open-Air Bar Pantry - The ice scoop hook holder welded to the ice machine bin had crevices throughout making it difficult to clean.

The following food areas had one or more of these conditions: decks, bulkheads, or deckheads in disrepair; soiled surfaces; or missing coving: - Deck 3 - Main Lounge Bar - The open bottle shelving did not have coving throughout the bulkhead junctures. - Deck 2 - Crew Bar - Multiple beer cans and bottle caps along with more than a day's accumulation of dust were on a wood pallet underneath the refrigerator. - Deck 2 - Main Galley - Excessive accumulation of condensate above the left combination oven. Dripping onto the food equipment was not observed. - Deck 2 - Main Galley - Excessive accumulation of more than a day's grease residue and dust throughout the ventilation hood, in particular, the supply cover above the combination ovens. - Deck 2 - Main Galley Bain Marie Line - The ventilation exhaust over the food equipment had more than a day's accumulation of grease and dust. - Deck 2 - Main Galley - The deckhead light fixture adjacent to the hot production handwashing station was excessively soiled with grease and black like residue between the fixture and deckhead juncture. - Deck 2 - Main Galley Warewashing - The deck grouting along the scupper drain adjacent to the three compartment sink was recessed. - Deck 2 - Main Galley Warewashing - A large amount of soiled food equipment was stored on the deck across the three compartment sink. - Deck 1 - Crew Mess Warewashing - A large square open bulkhead penetration was underneath the handwashing station.

On 11 October 2026, a crew member ill with acute gastroenteritis (AGE) refused cabin cleaning. Cabin cleaning was performed on 10 and 12 October 2026.

Concentration test strips were not available for the primary disinfectant solution listed in the Outbreak Prevention Response Plan (OPRP). It has been two months since switching to the current onboard disinfectant product that requires dilution. There were no alternative methods to verify disinfectant concentration when cleaning and disinfecting during normal operations, acute gastroenteritis (AGE) cabin cleaning, and during an outbreak.

There was no record of Legionella testing of any of the seven potable water storage tanks nor the hot water return line.