OK, first, I'm a sushi/sashimi junkie. I tend to try to find cheap, fast, and good sushi places. We probably have more of these than anywhere else in North America. It's dirt cheap but sometimes you eat dirt.
I do go to the place a lot but:
1. It can be busy. If you are in a hurry at lunch, the lineups can be a killer. The food is produced fast (earning top marks in the "fast food") side most other times than peak.
2. The premade specials are great for the lunch rush but they need to refrigerate the stuff. It's not that hard is it? Do that or put times on the production so you get a sense that it's not an early batch (I don't think it is but there's no checks).
3. The sashimi is fabulous for the price and the sashimi bento is the best value in town in my opinion.
4. What turned me off (for about 5 minutes) was seeing the main chef one day leave his station (during a non-busy period), walk to the garbage in the customer area, change the bag, bring it near the back, leaving there as he promptly resumed making sushi (my order). Now, come on! I was speechless. If my friends did that, I wouldn't let them off the hook for years! If they do this in front of customers, god knows what they do when they aren't looking? Hopefully the visit by the VCH health inspectors will bring the point home.
But hey, as I said, I'm a junkie so until I find a better cheap place, I'm still going back. I knew a restaurant expert once (one in the business) and she *never* went to restaurants because she knew too much :-)