(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.
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