Health officials say margaritas at a North Carolina Chili’s were made with an industrial degreaser that a worker mistook for sugar or salt, leaving three customers and two employees with chemical burns.
Story Snapshot
- On Wednesday, October 28, three customers at the Chili’s in Forest City, North Carolina, got burns in and around their mouths from margaritas.
- Officials say a granulated degreaser, a strong cleaning chemical, had been left at the bar in an unlabeled container and was mistaken for sugar or salt.
- Two employees who tasted the drinks had the same symptoms, bringing the total to five people hurt.
- The health district suspended the restaurant’s permit, then reinstated it on Thursday, October 29, after a cleanup and inspection.
Health Officials Describe What Happened Inside the Restaurant
The Foothills Health District, the public health agency for the area, says the mix-up began on Monday, October 26. A contracted worker who was power washing the outside of the building gave a restaurant employee a granulated degreaser. The degreaser was put in an unlabeled container, carried inside and left in the bar area. A degreaser is a heavy-duty cleaner made to cut grease, and it is not safe to swallow.
On Wednesday, an employee getting the bar ready for lunch found the container, believed it held sugar or salt, and used it to set up the margarita station. Three customers who ordered margaritas soon felt pain and burns in and around their mouths, officials said. They left, told the restaurant and went for medical care. When staff were alerted, two employees tasted the drinks and reported the same symptoms. Officials have not released the condition of the five people.
What Chili’s and Health Officials Say
Chili’s called it “an isolated incident at our restaurant in Forest City, North Carolina.” The company said its team “took immediate action to support those affected and avoid any further injuries” and is “actively investigating the circumstances related to this incident.”
The health district suspended the restaurant’s food service permit right away and told staff to wash, rinse and sanitize all food preparation areas and equipment. On Thursday, October 29, health specialists found the restaurant met all other food safety standards and reinstated its permit, so it could reopen. “This incident highlights the importance of proper chemical labeling, storage, and handling in food service establishments,” said Jason Masters, the district’s health director.
Why This Error Matters and the Rules Meant to Prevent It
Federal food safety rules treat cleaners, sanitizers and other caustic chemicals as “poisonous or toxic materials.” The Food and Drug Administration’s Food Code, the model rulebook most states use for restaurants, says these chemicals must be labeled and stored so they cannot get into food, drinks, equipment or utensils. After this case, the health district reminded every food business in North Carolina that chemicals must be labeled and kept away from food-handling areas.
In this case, officials say, each safeguard failed in turn. The chemical left its original package, went into a container with no label and ended up at the bar, where it looked like a normal drink ingredient. A clear label at any one of those steps could have stopped it before the first sip. These rules are not red tape. They are basic guardrails that keep families safe at the table.
Pattern of Mix-Ups Shows the Cost of Lax Controls
This is not the first time a restaurant has confused a cleaner with a food or drink. In Utah in 2014, a Dickey’s Barbecue employee put a cleaning chemical into iced tea mix, thinking it was sugar, according to reports. In a Tennessee case, a jury ordered Cracker Barrel to pay $9.4 million to a man who was served a cleaning solution instead of water.
The fixes are simple. Keep cleaning chemicals in their original, labeled packages. Store them in one set place away from the kitchen and bar. Make sure every worker, including outside contractors, knows where chemicals belong. Doing the basics right protects guests and workers, and it is far better than waiting for heavier rules after someone gets hurt.
What Diners Can Do
If a drink or dish tastes wrong or burns, stop right away and tell the staff. Ask for a manager and ask that the item be set aside so it can be checked. Get medical care if you feel pain, burning or swelling, and do not treat an article like this one as a substitute for seeing a doctor. You can also report the problem to your local health department, which helps inspectors find the cause before anyone else is hurt.
Bottom Line for Readers
Health officials say an unlabeled container of degreaser ended up behind the bar at a Forest City Chili’s, where it was mistaken for sugar or salt. Three customers and two employees were burned. The restaurant’s permit was suspended, then reinstated on Thursday, October 29, after a cleanup. The lesson for every kitchen is the same: label every chemical and keep it far from food.
Sources:
foxnews.com, wral.com, wsoctv.com, newsobserver.com, wyff4.com, fda.gov