Hygiene problems at Jamie Oliver’s London butcher?

Jamie Oliver’s exclusive butcher’s shop in London was closed for several hours in Jan. after inspectors found serious hygiene problems including mouse droppings, mold on carcasses and out-of-date meat.

Barbecoa Butchers, located near St Paul’s Cathedral, closed its doors after public health officers scored it one out of five in January, although a Jamie Oliver Restaurant Group spokeswoman said the closure was voluntary and not enforced.

Jamie OliverIt reopened within 24 hours after the issue was addressed.

Carcasses hanging in basement chillers were found to have mold growing on them, slicers and vacuum packers were left dirty and expensive wagyu beef, marrow bone, oxtail, onglet, and lomo de cana, a Spanish-style pork, was found to be out of date, The Times reported.

In one case chicken breasts which had been deboned were removed from their box, vacuum packed and relabelled with a date set for a week later, City of London inspectors said. There was no safety management system in place.

The butcher’s shop, which supplies meat for the restaurant upstairs of the same name, was found to have dirty fridge door handles, inadequate washing facilities for staff, poor lighting, damaged flooring and a “heavy presence” of mouse droppings.

The Times said it used a freedom of information request to obtain details of the extent of the hygiene problems.

However, a spokeswoman for the Jamie Oliver Group said mold on ageing meat carcasses is normal, and is always removed before it is served to the customer.

That doesn’t address all the other issues in the report.