Three patrons at a Chili's in western North Carolina were rushed to urgent care after sipping margaritas that turned out to be laced with a degreasing chemical—mistakenly thought to be sugar by the bartender. The chemical, stored in an unlabeled container that had been brought in from a power‑washing job, was used to mix the drinks, leading to chemical burns around the mouths of the customers.
Chemical burns from ingestion happen when an irritant or corrosive substance damages the mucous membranes. In this case the granulated degreasing agent, designed to strip grease off surfaces, caused inflammation and pain when it came into contact with the soft tissues in the mouth and throat.
Health Director Megan Rollins of the Foothills Health District said, "We are working to ensure that all necessary corrective actions are completed before the restaurant is permitted to reopen." She added that the incident highlighted gaps in labeling and storage protocols that could expose diners to hazardous chemicals.
Restaurants can prevent similar mishaps by keeping all cleaning agents in clearly labeled, child‑proof containers and segregating them from food‑grade supplies. Training staff to double‑check ingredient labels, especially when sourcing from contractors, is a simple but crucial safety net.
If you notice burning, tingling, or unusual irritation after eating or drinking, seek medical attention immediately. And when dining out, trust that establishments are following food‑safety regulations—if you’re unsure, ask the staff about ingredient sourcing and safety practices.
In short, this incident is a stark reminder that what sits on a shelf can make a difference between a tasty cocktail and a medical emergency.