PROTECTING OUR POTABLES; INSPECTOR'S MISSION IS TO KEEP IT CLEAN.

Byline: Bhavna Mistry Daily News Staff Writer

When business people are waiting for someone to walk through their door, it isn't Stephen Layne they want to see.

The 43-year-old Palmdale resident is one of four Los Angeles County health inspectors who checks businesses in the Antelope Valley.

``I'm not a bad guy,'' Layne said. ``But I have a job to do.''

Inspectors like Layne got more visibility with health-inspection reforms passed in December by the Los Angeles County Board of Supervisors.

Under the new law, businesses get letter grades - A, B or C - to indicate how safely and cleanly they handle food.

Like school report card grades, the Department of Health system starts with 100 points. Each violation cuts a certain number of points, depending on the seriousness.

Evidence of rodents, cockroaches or flies is one of six reasons for automatic suspension. Other reasons are unsafe food temperatures, nonpotable water or no hot water, gross insanitary conditions or employee habits, sewage contamination, and employees with a communicable disease.

The new county policy has a hitch: Current law allows county inspectors to shut down a restaurant, but they can't force an owner to post the grade. Supervisor Michael Antonovich has called for a state law requiring restaurants to post the grades.

Layne starts his work day inside the Los Angeles County Department of Health Services office in the Lancaster Business Park, meeting with business owners over past inspections.

But most of his time is spent in restaurants, bars and minimarts - anywhere food is sold.

Layne opens cabinets and searches through cans, looking at expiration dates and making sure that no food items are stored with cleaning items or personal belongings.

He looks behind plywood, around empty boxes and atop high shelves searching for any sign of uncleanliness. He shines his flashlight and brushes his hands across shelves.

Pulling out a computerized thermometer, he pokes it into food, making sure hot items are above 140 degrees and cold foods are below 41 degrees.

Visiting restrooms, kitchens and cleaning areas, Layne turns on every faucet, making sure hot water is readily available.

``I have to check everything,'' Layne said. ``I understand their anxiety. They don't know what violation they'll encounter. If I find any major health violations, I have the duty to shut them down.''

On a recent Tuesday, Layne visited a newly opened minimart. After greeting the owner, explaining the purpose of his visit and reviewing with her some of the new regulations and scoring methods, Layne began his hourlong inspection.

The soda dispenser nozzles, microwave, mop sink and floor sinks needed cleaning, Layne found. Cigarette butts, cleaning rags and detergents were in a sink that should only be used to clean food items or wash dishes.

Layne gave the business a grade of 73 and posted a large C letter grade in its front window. He told the owners he would return in two weeks for a follow-up inspection.

``They weren't very happy with their grade,'' Layne said. ``I can tell they have no experience in food handling; that's the reason their score is so low. We give them two weeks to get into compliance.''

``It's a learning process,'' said Elizabeth Reiter, 26, owner of the 8-Ball Liquor and Mini-Mart, which opened two weeks earlier on Avenue K. ``We know he'll be back, and it will be done.''

After leaving the store, Layne went to Snooky's Bikini Bar and Restaurant. Its license had been suspended for 48 hours after Layne found rodent droppings, though it otherwise scored 87 and a B rating.

Snooky's owner John Tarry invited Layne back for a recheck, but Layne again found rodent droppings.

``I cleaned places you didn't even look at,'' Tarry told the inspector. ``I'm doing everything I can do.''

``Whoever's doing your cleaning, you got to get them to do a better job,'' Layne told him. ``I haven't even looked hard and I've already found these. If I find any more tomorrow, you'll be closed for another 24 hours.''

The owner reassured Layne his business will be cleaned up. It was reopened the next day.

``Our main goal is public safety,'' Layne said. ``I understand people have a business and if they're closed it's a loss of revenue, but it's my obligation.''

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Photo

PHOTO (Color in AV Edition only) Health inspector Stephen Layne uses a flashlight to check out a Lancaster restaurant.

Bhavna Mistry/Daily News