FOOD unfit for human consumption, dirty sinks, and defective staff toilets.

These are among a raft of failings identified by an environmental health official from Southampton City Council when they inspected Foodys takeaway in Shirley on January 18.

As reported, the outlet was handed a one-out-of-five rating, which meant major improvement was necessary.

The Daily Echo has now obtained a copy of the report that was sent to the takeaway following the inspector's visit.

It says: "A food safety management system must be implemented as a priority, and controls must be put in place to ensure there is no risk to public safety.

"You must ensure staff are properly trained and are aware of the controls they need to carry out."

READ MORE: Chinese takeaway in Chandler's Ford given 2 out of 5 hygiene rating

The report said the structural condition of the kitchen, along with ongoing renovations, meant measures to ensure food was handled hygienically had not been implemented "for some time".

It cited an "imminent risk" of food becoming contaminated.

Faults found during the visit included inadequate provision for washing hands, food and equipment, bins not emptied and evidence of broken glass.

READ MORE: The Point Cafe, Eastleigh, handed a one-out-of-five hygiene rating

The report said unfit food found on the premises included mouldy peppers in a walk-in chiller and coleslaw that was past its use-by date.

It added: "The lamb and chicken kebab skewers were out on their cooking stands, but the cooking burners were not lit and no heat coming from either stand.

"Leaving high-risk food out of temperature control presents ideal conditions for food poisoning bacteria to grow.

"The incorrect use of sinks has resulted in the wash hand basin being used for other tasks.

"The sink used for washing food was dirty. It must be thoroughly cleaned/disinfected and maintained in a clean condition.

"The staff toilet was missing the lid to the cistern tank, and the door would not remain closed unless wedged shut.

"The compartment must be kept clean, with adequate supplies of toilet roll, soap and hygienic disposable paper towels and waste bin for disposable of paper towels.

"There was no stock control system for food prepared on the premises. I recommend you introduce a system of date coding for high-risk foods to ensure stock is not used beyond its shelf-life.

"Open cans were being stored in the refrigerator.

"You are advised not to store food in cans once they have been opened as the metal may react with the food and the air and cause contamination."