On the cutting block: food inspectors
He sticks a thermometer in the scrambled eggs on the buffet at Findlay's in the Hyatt: 135 degrees, as they should be.
His flashlight shines along the baseboards, finding no bugs or animal droppings. He orders a sneeze guard installed over the oatmeal.
Darius Porter spends many of his days inspecting Cincinnati restaurants. He might also check out complaints about roaches, rodents, standing water, neglectful landlords or litter, depending on the day.
He's one of 40 city sanitarians who inspect more than 2,400 food and vending operations - sometimes as much as five or six times a year, depending on the problems - 550 home sewage systems and 250 pools.
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