Why did ono sushi closed

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In order to improve our community experience, we are temporarily suspending article commenting. Recommended Stories. In The Know by Yahoo. The Daily Beast. The Oklahoman. Yahoo Life. The Burlington Free Press. The last pest control report, which was from January, documented one dead mouse and live ones bingeing on bait but too crafty to get caught. Chandra replied, "My concern is basically the landlord just ignoring my trash! It's been overflowing! But Republic Services always skipping, skipping, skipping, skipping, skipping.

The trash issue is outside Ono's back door. Conditions inviting rodents inside included densely packed containers of paper goods and boxes that were not rotated or cleaned frequently, as well as lots of holes in walls and ceilings.

All those critters go off the Strip and then they look for it," said Chandra. Because the health inspector that checks on us says, 'I understand, it's not only you. The inspector also said there were excessive dirt and debris on floors under equipment and a plumbing leak. Other violations included cooked shrimp and rice in the temperature danger zone and utensils used for raw fish stored in lukewarm standing water. I mean, that's what they're doing.

During that March 2 inspection, Ono was given 48 hours to throw out paper goods and boxes that were gnawed and contaminated by rodent feces and urine; identify and seal areas where rodents were getting in, nesting and breeding; make sure there were no rodents in the ceiling; clean and sanitize the entire facility and log rodent activity.

But the Health District says it wasn't enough. So, what's up with that? Chandra said the large party insisted on sitting together and he wasn't about to turn away business. I mean, I'm a small business. I have to run. I need to pay my employees still. I need to make a living. I have kids at home. I have a mortgage to pay. We need to survive. There's no way I'm going to say, 'I cannot take you'. There were open containers of chicken and spices on the floor, greens stored in a trash bag and active food prep in a sink filled with dirty dishes.

Owner Artisha Hall said, "I was short-staffed. There's no excuse. Life comes at you fast and you just gotta deal with it.