Jamie Oliver butchery pulled up on hygiene practices

Jamie Oliver’s butchery was temporarily closed in order that issues with food hygiene could be addressed, it has emerged.

Following an inspection at the premises on Watling Street, London, by environmental health officers (EHOs) in January, the butchery received one star out of five on the Food Standards Agency’s food hygiene rating scale, with "major improvement necessary".

It has been widely reported that mould was found on meat carcasses, and mouse droppings were discovered on the premises, among other hygiene breaches.

According to an official statement from the Jamie Oliver Restaurant Group, it took the immediate decision to voluntarily close the butchery for several hours, following the EHO inspection, in order to urgently address the issues raised.

"We reopened within 24 hours and the EHO noted that the improvements had been made. We have since continued to receive very positive feedback from the EHO with regards to all improvements and we are confident that the butchery will achieve a high rating in its next inspection.

"Issues such as this are extremely rare within the JO Restaurant Group and are treated with the upmost severity."

The butchery was founded in 2010 by Oliver and American chef Adam Perry Lang, and supplies meat to the Barbecoa Restaurant, which currently holds four hygiene rating stars.

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