A popular Seaham Chinese takeaway has closed after a food hygiene report found multiple 'food poisoning' risks.

The Standard on Princess Road received a one-star rating after an inspection on May 9.

The full report revealed that cooked meats were being stored at room temperature for hours in the kitchen before being served.

Cooked meats were also being stored next to uncooked meat creating a risk of cross-contamination which "could lead to food poisoning". 

During a visit, the inspector asked about a complaint from a customer who had an egg allergy. When the staff were pressed as to how they had dealt with this they discovered that one dish that had gone out had used egg.

The report reads: "I made you aware during the inspection of a complaint we received from a customer who had advised you they wanted an egg fee dish due to an allergy.

"During our discussion, you agreed that a dish with egg had been served.

"If someone has requested a dish and you supply it you must ensure that you have taken all reasonably practicable steps and made the necessary checks to ensure it is free from the allergen.

"It is extremely important that if you are catering for someone with an allergy there is no risk that food prepared for that person is at risk of being contaminated with an allergen.

"Under no circumstances must you state that you can provide an ‘allergy free’ meal if you cannot absolutely guarantee that it does not contain the allergen."

The report also revealed a level of uncleanliness in the property with dirty walls, mouldy fridge seals and dirty clothes being used to clean the worktops.

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The staff were given the following things to improve:

• Cleaning – Thoroughly clean work areas, surfaces, serving areas and hands of all staff who may handle food to remove traces of food allergens.

• Ensure that any utensils, equipment, chopping boards and the like have been in contact with the food that the person is allergic to have been thoroughly cleaned with hot water and detergent.

• Use airtight containers to store food allergens and colour code them to make them stand out.

• Ensure that where the customer is eating food is thoroughly cleaned e.g. table, crockery and cutlery.

• Avoid cross contamination for example with flour or crumbs that are easily carried from one dish to another.

The Standard closed recently following the report.