Photo by: Jason Luong | The Signal
According to PantherDining’s Assistant Director Suzanne Paltz, managers and culinary teams are currently undergoing safety training and audits to ensure the safety of food prep within the new — and operating — dining halls.
Georgia State student Aimee Rivera Solis, says she thinks PantherDining has a long way to go in the field of chow production.
“Pizza isn’t cooked thoroughly, there’s often dirt in the salads, my friends have found metal in their food, and hair in their soup,” she said.
Paltz told The Signal that these kind of allegations can go unnoticed unless the incidents are reported, as PantherDining would be unable to run any investigations.
“We have implemented a new feedback program for our customers to give us instantaneous feedback concerning their experience at the dining hall,” she said.
The new 15,000-square-foot hall will be split between high bar areas for and larger group socializing and some low, more intimate seating. Between different seating arrangements, new food stations and features will be added.
“Due to the larger size of the facility, we are also able to bring not only varieties of any meal, but also more cooked to order options,” Paltz said.
The food stations include a fire brick oven for all kinds of pizza, a wok Station, a healthy-options wellness bar, a smoothie station, a smoked meats station, and finally, a bakery station with homemade baked goods.
“I’d like to see more vegan and fish options,” Solis said.
The hall will also have digital screens listing food offerings and televisions for the students’ entertainment.
