THE DOLLAR $L1CE

By Claire Golan, Claire Cohen, Julia Delisi

In the year 2008 the United States plunged into economic crisis, and in the finance capital of the country there emerged from the rubble a financial and culinary marvel- the one dollar slice.

It came as no surprise that a dollar-slice special would be incredibly successful. 2 Bros., who first launched the grand-opening special, have since capitalized on this idea and it has spread like wildfire. While the business model does not provide for high profit sales, the one-dollar pizza has grown across New York. Establishments offering these prices stay in business through quantity, over quality; Dollar-slice pizza is made at a rate of around 450 pies per day, according to a New York Times article.

Based on the most recent data released by the DOHMH (Department of Health and Mental Hygiene) the average rating for 2 BROS. and 99 Cent pizza, the two largest dollar slice chains, is an ‘A’.

A survey of 14 dollar-slice establishments revealed 317 health violations, both critical and non-critical. The most common violations:

10F: (Not critical, 52) Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.

02G: (Critical, 32) Cold food item held above 41°F (smoked fish and reduced oxygen packaged foods above 38°F) except during necessary preparation.

02B: (Critical, 30) Hot food item not held at or above 140°F.

04A: (Critical, 29) Food protection certificate not held by supervisor of food operations.

04N: (Critical, 25) Filth flies or food/refuse/sewage-associated (FRSA) flies present in facility’s food and/or non-food areas. Filth flies include house flies, little house flies, blow flies, bottle flies and flesh flies.