Posted June 20th, 2017, 10:41 AM
What do you think was "required to keep the service going"?
The general public has a difficult time understanding how the United States Public Health Service really works.
Their Cruise Ship Sanitation Manual is very long, very comprehensive and extremely detailed.
One needs to study it for years to get even fairly familiar with all the rules and regulations.
During a routine surprise inspection, if every
regulation was applied, very few ships would be able to get a passing grade. And if every regulation was applied, the inspection - which normally takes from 3 to 6 hours - would require several days. Your cruise of a lifetime would sail a bit late.
So the inspectors come aboard, looking for the most obvious signs of a clean - or unclean - ship. When they see those signs, they then decide to start looking harder - or not.
Deck BBQs are a red flag for a USPH Inspection. Most cruise lines try to avoid having them in a US Port - unless they are reasonably sure that they are not scheduled for a surprise inspection that day. Difficulties with sneeze guards, open sky above food service areas, uneven heating of prepared foods, lack of handwashing facilities, open flames, lack of fire blankets and fire extinguishers, ashes flying around, electrical cords running on wet decks, and trip hazards are all things that get USPH inspectors very excited to look for even more problems - which they can always find.
Many of the mass market cruise companies got a bit smart and eliminated many of those red flags. Many ships today have electric rather than charcoal BBQ Grills. HAL refused to spend the money to fix that problem.
Many of the mass market cruise companies installed overhead electrical outlets for the BBQ and other powered machines needed for the BBQ. HAL refused to spend the money to fix that problem.
Many of the mass market cruise companies purchased portable handwashing stations to place next to the BBQ cooking areas. HAL refused to spend the money to fix that problem.
Many of the mass market cruise companies installed either portable or fixed bain-maries to keep the BBQ food at the proper temperature, behind sneeze guards. HAL refused to spend the money to fix that problem.
Many of the mass market cruise companies purchased market umbrellas and other tent-like structures to keep food service under cover. HAL refused to spend the money to fix that problem.
Do you see a pattern forming here??
All the cruise lines will still try to avoid deck BBQs in American ports. They just do not want or need the aggravation from USPH. But most of them have made the investments that allow them to serve a proper and safe BBQ to their clients whenever they would like.
HAL just is not willing to spend the money.