I believe you may be recalling incorrectly.

I used to work in facility services (laundry, pest control, sanitization, etc.) and have friends that still work at the company. I used to service Sushi Tomo (which is how I discovered it) and I never saw a single red flag. I've eaten there 8-10 times a year since 2008 and never heard such a thing.

Can you point me to where you may have seen this information?