High Priority – – From initial inspection : High Priority – Operator not complying with the procedures stated in the Process Waiver or HACCP plan approved by the Division of Hotels and Restaurants./white sauce not labeled during cooling process and walk in cooler not continuously monitoring. Operator used a once a day checking log. **Warning** – From follow-up inspection 2025-06-24: At callback 6/24/25, approved HACCP Plan was not in use per chef. The establishment unable to follow the monitoring system for cook-chill process. Instead, cook-cool method is used at the moment until the monitoring system is in place. **Time Extended**