A city centre Japanese restaurant has been told “major improvement” is necessary in a report by the council.

Inspectors found knives used to prepare sushi were stored in "dirty water" and processes to cool food created "ideal conditions" for food poisoning bacteria at Yuri Cottage, on Commercial Road.

Inspectors from Southampton City Council visited the business on May 30, and it has now been given a rating of one out of five.

Staff at the restaurant were found to be storing its knives used to prepare sushi in “dirty water contaminated with grains of rice” and the owners were told by the inspector: “These must be thoroughly cleaned and disinfected and maintained in a clean condition”.

The report highlighted that during the inspector's visit, a container of stewed pork was left cooling at room temperature in the kitchen and staff confirmed it had been left to cool for around four and a half hours.

The report said: “This method will slow down the cooling process and presents ideal conditions for food poisoning bacteria to grow.

"Hot food which is to be cooled before storage or sale must be cooled as quickly as possible before being placed in the refrigerator.”

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Another issue highlighted was containers of chilli sauce and mayonnaise being stored at room temperature at the retail counter and kitchen.

The report said: “These foods are high-risk and will support the growth of food poisoning bacteria and/or their toxins and must be kept at or below 8C.”

The business was also warned to disinfect work surfaces, chopping boards, knives and utensils used in the kitchen.

The report added: “The work surfaces/chopping boards/knives and utensils used in the kitchen were not being disinfected. One-stage cleaning with detergent only was being carried out on food contact surfaces.

“All surfaces/equipment which comes into contact with high-risk foods must be disinfected.”

The report said it was apparent from discussions during the inspection that the level of food hygiene awareness from the owner was “inadequate" when it came to food safety matters related to their work responsibilities.

It added: “You must ensure that all food handlers engaged in your food business are supervised, instructed and/or trained in food hygiene matters to a level appropriate to their work activity.

“In this respect staff should at least be instructed and have an appreciation of the importance of any control or monitoring points identified by your Food Safety Management Procedure for which they are responsible.”

Yuri Cottage declined to comment.