114035-114041
HEALTH AND SAFETY CODE
SECTION 114035-114041
114035. (a) Food shall be inspected as soon as practicable upon
receipt and prior to any use, storage, or resale.
(b) Food shall be accepted only if the inspection conducted upon
receipt determines that the food satisfies all of the following:
(1) Was prepared by and received from approved sources.
(2) Is received in a wholesome condition.
(3) Is received in packages that are in good condition and that
protect the integrity of the contents so that the food is not exposed
to adulteration or potential contaminants.
(4) Is in containers and on pallets that are not infested with
vermin or otherwise contaminated.
(c) Potentially hazardous food shall be inspected for signs of
spoilage and randomly checked for adherence to the temperature
requirements as specified in Section 113996.
114037. (a) Except as specified in subdivision (b), refrigerated,
potentially hazardous food may be at a temperature of 45 F or below
when received, if the potentially hazardous food is cooled within
four hours of receipt to a temperature at or below 41 F.
(b) If a temperature other than 41 F for a potentially hazardous
food is specified in law governing its distribution, the food may be
received at the specified temperature and cooled as specified in
subdivisions (d) and (e) of Section 114002.
(c) Live molluscan shellfish shall not be accepted unless received
at an internal temperature of 45 F or below, or, if received on the
date of harvest, at a temperature above 45 F.
(d) Potentially hazardous food that is received hot shall be at a
temperature of 135