DIRT, cobwebs and an unsafe method for making sure raw fish didn't contain parasites led a Cowley Road sushi restaurant to a low food hygiene score.

Sushi Corner was also criticised over its rice, which was being kept at too high a temperature for too long, and a lack of hot water for hand washing.

Oxford City Council environmental health officers inspected the restaurant in September and ordered a number of urgent improvements be made.

The restaurant was rated 'poor' when it came to food hygiene and safety but 'fair' in the structural compliance category and inspectors said they had 'some confidence' in management to turn things around.

A member of staff at the restaurant told the Oxford Mail the restaurant had been inspected again on November 9 and environmental health officers had been pleased with the improvements that had been made, but no report has yet been issued to this effect.

The inspector's report read: "Fish to be eaten raw wasn't being frozen to kill parasites.

"Parasites can be killed by freezing fish at -20C or -35C for at least 15 hours – if you freeze the fish yourself, you must develop a safe method."

Inspectors said cooked rice for sushi needed to be cooled rapidly and kept at a safe temperature.

They said a vinegar/ sugar solution used by staff would 'inhibit bacterial growth' but could not be relied on.

Despite the issues the restaurant scores highly on the review website Trip Advisor – with a four star average.

Customers praised the 'excellent' food with some calling it the best sushi in the city.

Inspectors were not just concerned with the cooking practices but also took issue with the cleanliness of the place.

They said: "Dirt, dust and cobwebs on the ceiling in the rear food storage and preparation room – it must be thoroughly and regularly cleaned.

"The kitchen flood was dirty in several areas, particularly underneath the cooking range and at the floor/wall junctions."

Surfaces were also found to be dirty but inspectors were more worried about the poor condition of cleaning equipment.

They said: "Dirty, fraying fabric cloths were in use in the kitchen and a heavily worn steel wire scrub was seen at the equipment wash sink.

"These cloths were in a poor condition, posing a risk of cross-contamination and physical contamination - you mustn't use these cloths."

Inspectors also found a gap under the door to the external yard and an open drain outside that they said needed to be filled to prevent pests getting into food preparation areas.

A build-up of old equipment and waste in the rear yard also 'created an opportunity for pest harbourage'.