DNA Info reports that an apoplectic pizza parlor patron scratched two of the eatery’s employees after one of them told her they didn’t have pizza with chicken on top, police said.
An employee at Merilu Pizza Al Metro told police she was working at the pizzeria at 791 Ninth Ave. around 12:35 a.m. on Feb. 29 when Divya Viveka, 26, came in and ordered pizza with chicken on top.
After the 49-year-old employee told the Manhattan resident that they didn’t have that kind of pie, the customer became “irate” and scratched the employee’s palm, the worker told police.
The clawing left the employee with a cut and redness on her left palm, a complaint filed with the Manhattan District Attorney’s office said.
When a 39-year-old male employee tried to stop Viveka, she scratched him on his left forearm, leaving him in pain with several scratches, the DA’s office said.
Viveka was arrested and charged with two counts of assault, one count of attempted assault and one count of harassment, the complaint said.
During a recent trip to a Minneapolis restaurant, I ordered what is perhaps Minneapolis’s most significant contribution to the culinary world: the “Jucy Lucy.” 
But the true food safety implications of stuffing a ground beef patty with cheese or other ingredients are not well documented (left, not exactly as shown). The amounts of fat and water that escape from the cheese during cooking are not documented, and how those amounts affect the survival of foodborne pathogens present in the patty is unclear. It has been documented that E. coli O157:H7 shows increased resistance to heat in patties with higher fat and lower moisture contents[1]. It is possible that the composition of a stuffed burger, depending on the stuffing and fat and moisture content of the ground beef, could favor the survival of foodborne pathogens relative to a burger with no stuffing.