Prawn crackers stored in bin bags and raw meat left to thaw next to chopping boards used for salad were two of the reasons one Chinese restaurant received a one-star hygiene rating.

The Mandarin Palace in Dartford High Street has now been told to make urgent changes.

Inspectors visited the takeaway on December 12 and highlighted a number of concerns related to food safety.

It found there were "gaps in food hygiene knowledge" which it said amounted to a "clear lack of appreciation of the importance of personal hygiene".

This ranged from raw meat thawing in the sink next to prep boards to prawn crackers being stored in bin liners.

The damning report read: "During my inspection, a sink full of raw chicken breasts were being defrosted under running water in a sink. This practice must stop immediately."

Next to the meat was a green chopping board used for salads and fruits which inspectors said ran a high risk of cross-contamination.

Staff were also found to be "using dirty clothes" and were not washing their hands with soap.

The restaurant did however score satisfactorily in other areas of the report, including the cleanliness and condition of facilities and the building.

Food outlets are given a rating between zero and five based on their performance across a range of factors, including food handling, preparation and allergen guidance.

Inspections are often carried out unannounced by the council on behalf of the Food Standards Agency.

During the visit officers found no clear evidence to suggest staff were signposting information to customers with allergies.

The inspectors were also told lots of the items which were found to be out of date were allocated as "staff food".

This included a pack of Swedish meatballs past their sell by date by more than two weeks – which had been purchased chilled but placed in the freezer – and a pint of milk, also expired.

Managers were advised this needed to be clearly marked in future and separated from items which were to be served to customers.

The restaurant also provides a buffet but inspectors said there was no evidence of temperature monitoring.

High risk food – such as rice, noodles and chicken balls – were being cooled at room temperature for longer than three hours in some cases.

Inspectors noted: "Staff were not monitoring the temperature of the food on the buffet, and so were unaware that the temperature was below the legal limit.

"If this offence is witnessed at future visits, it will be dealt with by means of legal notice of prosecution."

The restaurant was given a deadline of January 19 in which to respond to its concerns.

Inspectors revisited the premises on Thursday, January 23 following which they noted a number of improvements.

The council has been contacted to request further details of these changes but the inspector was unavailable for comment.

However, council assistant environmental health manager Shona McQuade noted: "although there had been a degree of improvement, the issues remained not dissimilar to those in the first report.

"The business has requested a rescore inspection, which they should only do if they have resolved all of the items raised."

Mandarin Palace manager Luna Cheung expressed disappointment at the result of the inspection which took place while she was on holiday.

"I have to accept that the hygiene conditions might have gone down while I was away" Mandarin Palace Manager Luna Cheung

She said the restaurant had previously scored highly, achieving five stars on one occasion and this report could "mislead" customers.

"I have to accept that the hygiene conditions might have gone down while I was away," she said.

"My staff members couldn’t find the files of paperwork but I still think one star score is unfair for us."

Ms Cheung believes the eatery has made improvements since the last visit and has filed an appeal but this was sent after the deadline.

"I am sure we will have a good score in the next visit."

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