Several patrons at a Chili’s Grill & Bar reported chemical burns on Wednesday after drinking margaritas that were inadvertently made with an industrial cleaning agent instead of sugar or salt. This incident occurred at a location in Forest City, North Carolina, as noted by the Foothills Health District.
Three customers consumed the tainted margaritas, and, additionally, two employees experienced symptoms after coming into contact with the chemical, according to the health authorities.
Initial investigations suggest that the mix-up started on Monday when an employee received a degreaser from a contracted service and placed it in an unlabeled container. The container was then brought into the restaurant and left in the bar area.
Two days later, as a staff member prepared for lunch service, they found the unmarked container and, mistaking its contents for sugar or salt, used it to set up the margarita bar. Shortly after the establishment opened, three customers consumed the drinks and reported feeling discomfort and chemical burns around their mouths. Upon notifying the staff, two employees also sampled the substance and felt similar effects.
In response, Chili’s stated that they acted promptly to assist those affected by the incident. The company acknowledged the situation as an isolated occurrence and emphasized their commitment to guest and employee safety. However, their account of the events differed slightly from the findings reported by the Foothills Health District, which indicated that three customers were affected directly by the margaritas.
Following the health district’s investigation, the restaurant’s food service permit was temporarily suspended but was reinstated the next day after confirming compliance with food safety regulations.
In light of this, the health district issued a reminder for food service establishments in North Carolina to ensure proper labeling and storage of chemicals away from food preparation areas. They stressed the importance of adhering to safety standards to prevent such incidents in the future, highlighting a quote from Jason Masters, the health director: “This incident underscores the need for proper chemical management in food services to protect public health.”
