A COWLEY Road Italian restaurant asked for a revisit following a two-star food hygiene rating only to be given an even lower score by 'disappointed' inspectors.

Buongiorno E Buonasera, which at the time was called Cotto E Mangiato, was criticised by Oxford City Council environmental health inspectors earlier this year over a number of issues including risk of food poisoning bacteria, dirty cloths and poor temperature checks.

The management requested a revisit, which took place in August, to find more bad practices and inspectors this week revealed they issued the Italian with a one-star rating.

Restaurant manager Luis Calderon said all the improvements had now been made and was confident of a higher score at a third visit in January.

A follow-up letter by council officers read: "I was very disappointed to see that the majority of the legal contraventions found during the original food hygiene inspection had still not been complied with.

"Furthermore additional food safety issues were brought to my attention during the revisit."

The extra issues included the risk of cross-contamination after inspectors found raw meat poorly wrapped in cling film sitting above ready-to-eat foods and cheese below.

The staff had bought new waste bins but without a foot pedal to open them they were adjudged to increase the risk of contamination.

Poor hand-drying facilities and issues surrounding a temperature checks were also uncovered.

It added: "Due to the new matters, coupled with the lack of compliance from your previous food hygiene inspection, your new rating is now a one out of five - major improvement necessary."

Cotto E Mangiato opened in March this year shortly before its first inspection - it is the second venture of the team behind Buongiorno E Buonasera in Gloucester Green.

The restaurant has since changed its name to match that of its city centre outlet.

The original inspection in May led to a long list of required improvements which were ultimately not carried out ahead of the revisit.

The report read: "Some high-risk foods were being stored out of refrigeration next to the chill wells in the main kitchen - to avoid the growth of food poisoning bacteria, high-risk food must be stored at or below 8C.

"The white chopping board in the kitchen is worn and dirty.

"There were some dirty cloths in the kitchen and at the bar - cloths and towels are a source of cross contamination and must be avoided as far as possible."

It added: "The flooring throughout the kitchen was slippery.

"Employers have a duty of care ensuring health, safety and welfare of employees and visitors."

Restaurant manager Luis Calderon said: "We have made a lot of changes, particularly to the kitchen and we have moved the bar around.

"We have done everything and fixed everything we were asked to and we should be getting another visit in January.

"We are confident and we hope to get a high score."