长沙近视纠正方法有哪些长沙白内障电话咨询,长沙未成年人能做近视手术吗,长沙白内障治疗的医院,长沙市眼科医院排行榜,长沙如何医治斜视,长沙老人眼睛白内障怎么办,长沙飞秒激光术怎么样

SAN DIEGO (KGTV) — There won't be a single Division 1 college football game played in San Diego this year, leaving local athletic directors searching for revenue streams.Another side effect of coronavirus-related restrictions have been cancellations across the U.S. for college athletics. The impact to some universities and college communities could total in the hundreds of millions of dollars."It can be anywhere from a million hit to a couple million dollar hit," says SDSU Athletic Director J.D. Wicker.And even if games can be played in California, restrictions on fans will leave a hole in revenue."We have tightened our belt. We've made across the board budget reductions," USD Athletic Director Bill McGillis said. "The amount of ticket-related revenue is going to be zero."McGillis adds that when the Pac-12 postponed basketball games in November and December, it cost the Toreros lucrative games at UCLA and Washington."That's a six-figure revenue loss," McGillis said.Meanwhile, Wicker is hoping to play enough football this spring to avoid losing money from a new TV deal that was supposed to kick in this fall. That deal would net the Aztecs to million per year."If we can deliver the number of games required for our TV contract, then we'll still generate that revenue," Wicker said.Both athletic directors say boosters will play a bigger role in helping both college weather the financial storm from the pandemic."The private funds that we receive from our generous donors make our programs possible," McGillis said. 1550

SAN DIEGO (KGTV) -- The state agency that protects California consumers by licensing and regulating the state’s construction industry received more than 30 complaints about a San Diego County-based business.A Team 10 investigation discovered some customers who said they signed a contract with American Pride Enterprises, paid thousands of dollars up front and were left with little or nothing. The Contractors State License Board revoked American Pride Enterprises' license for non-compliance with an arbitration award in July of 2018.An outdoor cover to block the sun was the final piece in what had been a total backyard transformation for the Zimmerman family.“We were just looking to put a patio cover over our east-facing patio,” said Jim Zimmerman.Zimmerman said in 2017 he hired American Pride Enterprises and its owner Stephen Hage to do the work.He said there were no red flags. The company was licensed, bonded and at the time there were no real complaints online.“We paid just under ,200,” Zimmerman said. “That was to cover materials, and he was supposed to come back in three weeks and complete the job. That was the last time we ever saw Stephen Hage.”Zimmerman told Team 10 Hage initially offered to pay the money back, but instead of getting a check Zimmerman got excuse after excuse about why the money hadn’t arrived.Eventually, Zimmerman said the evasion tactics were too much and he sued Hage in smalls claims court.Zimmerman says he got some of his money back.A Team 10 investigation discovered Zimmerman isn't alone.Team 10 was in court when several people who claim Hage swindled them reached an agreement with his bonding company, getting some of their money back.James Francois said he paid Hage more than ,000 for a patio.“He never showed up, never delivered any material, never did an hour of work,” Francois told 10News.Court documents show more than 20 names listed on the lawsuit filed by the bonding company, which seeks reimbursement from Hage.A spokesperson for AmTrust told us, “This is a claim filed under a contractor’s license bond issued to our principal, American Pride Enterprises, by Wesco. Due to the claims we have received exceeding the aggregate ,000 bond limit, we filed an interpleader (a way for a holder of property to initiate a suit between two or more claimants to the property) to pursue funds that would be distributed to the named consumers, assuming the principal does not resolve the claims that have been presented.”  Court documents show Hage filed for bankruptcy in July, and list his estimated liability around 0,000. In bankruptcy people trying to get money can’t access the assets until the bankruptcy is resolved.Team 10 tried to track down Hage, but no one answered the door at his listed address.The Contractors State License Board told Team 10 through a spokesperson:  2964

SAN DIEGO (KGTV) - The record-breaking heat and drought are forcing animals, including coyotes, out of their natural habitats and closer to humans.Krystal Ruiz lost her two dogs, Millie and Pepe, to coyotes last week.“It's sad; it's very sad. I'm just lost for words. I don't know,” said Ruiz.Her friends and neighbors aren’t surprised.RELATED: Escondido man attacked by coyote“They have said they've seen coyotes wandering around. I'm also on the nextdoor app, and they said they've seen coyotes or a friend has seen coyotes snatch a dog and kill it.”Early August is also pupping season when newly-weaned coyotes venture out on their own for food and water.“Just like us, they're trying to find reprieve from the heat. They're trying to find water sources and places to have a cool day,” said Carly Padilla of San Diego Humane Society.RELATED: Snake, coyote encounter in Arizona captured by viewerThe University of California Coyote Catcher website tracks sightings and attacks. Their figures for 2018 show coyote incidents are down compared to last year. In 2017, there were 142 coyote attacks. More than halfway through 2018, San Diego is on track to stay below that number, with 64 attacks.According to the website, there have been six reported pet deaths this year.“I believe we were getting one to two calls earlier this season. And since the summer hit, we're getting 5-7 calls a week,” Padilla said.RELATED: Dry spell could be contributed to coyote sightingsExperts remind pet owners to keep them inside or on a short leash. Another recommendation: don’t leave food or water outside your home. Pet owners should also stay alert in the morning and evening when coyotes are especially active. If you encounter a coyote, take action.“You get big, bad and loud. You want to scare the coyote. You want to make sure the coyote sees a human, they get fearful, and they want to keep their distance from us,” said Padilla.The Humane Society has more information on dealing with coyotes. 2003

SAN DIEGO (KGTV) -- The U.S. Food and Drug Administration (FDA) has released important answers to questions about food and coronavirus. Among the biggest questions people are asking is: can coronavirus spread from someone handling food who has contracted the disease?The FDA says that at this time, there is no evidence to support transmission of COVID-19 by food. "Coronaviruses are generally thought to be spread from person-to-person through respiratory droplets," the FDA said.Here's more...Food Safety and the Coronavirus Disease 2019 (COVID-19)Source: https://www.fda.gov/March 20, 2020Are workers in the human and animal food and feed sector considered part of the essential critical infrastructure workforce? Yes, in a guidance issued by Department of Homeland Security on March 19 Guidance on the Essential Critical Infrastructure workforce: Ensuring Community and National Resilience in COVID-19, workers in the Food and Agriculture sector – agricultural production, food processing, distribution, retail and food service and allied industries – are named as essential critical infrastructure workers. Promoting the ability of our workers within the food and agriculture industry to continue to work during periods of community restrictions, social distances, and closure orders, among others, is crucial to community continuity and community resilience.Where should I send questions if we are having problems moving food or getting food through areas that have curfews and restrictions because of the coronavirus?If you are experiencing issues regarding your supply chain, delivery of goods, or business continuity, please contact the FEMA National Business Emergency Operations Center at NBEOC@fema.dhs.gov. This is a 24/7 operation and they can assist in directing your inquiry to the proper contact. March 17, 2020Q: Is the U.S. food supply safe?Currently there is no evidence of food or food packaging being associated with transmission of COVID-19. Unlike foodborne gastrointestinal (GI) viruses like norovirus and hepatitis A that often make people ill through contaminated food, SARS-CoV-2, which causes COVID-19, is a virus that causes respiratory illness. Foodborne exposure to this virus is not known to be a route of transmission.The virus is thought to spread mainly from person-to-person. This includes between people who are in close contact with one another (within about 6 feet), and through respiratory droplets produced when an infected person coughs or sneezes. These droplets can land in the mouths or noses of people who are nearby or possibly be inhaled into the lungs. It may be possible that a person can get COVID-19 by touching a surface or object that has the virus on it and then touching their mouth, nose, or possibly their eyes, but this is not thought to be the main way the virus spreads. However, it’s always critical to follow the 4 key steps of food safety—clean, separate, cook, and chill – to prevent foodborne illness. Q: Will there be food shortages?There are no nationwide shortages of food, although in some cases the inventory of certain foods at your grocery store might be temporarily low before stores can restock. Food production and manufacturing are widely dispersed throughout the United States and no widespread disruptions have been reported in the supply chain.FDA is closely monitoring the food supply chain for any shortages in collaboration with industry and our federal and state partners. We are in regular contact with food manufacturers and grocery stores. Q: Where should the food industry go for guidance about business operations? Food facilities, like other work establishments, need to follow protocols set by local and state health departments, which may vary depending on the amount of community spread of COVID-19 in a particular area. We encourage coordination with localExternal Link Disclaimer health officials for all businesses so that timely and accurate information can guide appropriate responses in each location where they have operations..Q: A worker in my food processing facility/farm has tested positive for COVID-19. What steps do I need to take to ensure that the foods I produce are safe?Coronaviruses are generally thought to be spread from person-to-person through respiratory droplets. Currently, there is no evidence to support transmission of COVID-19 by food. Unlike foodborne gastrointestinal (GI) viruses like norovirus and hepatitis A that often make people ill through contaminated food, SARS-CoV-2, which causes COVID-19, is a virus that causes respiratory illness. Foodborne exposure to this virus is not known to be a route of transmission.If an employee is confirmed to have COVID-19, employers should inform fellow employees of their possible exposure to COVID-19 in the workplace but maintain confidentiality. Sick employees should follow the CDC’s What to do if you are sick with coronavirus disease 2019 (COVID-19). Employers should consult with the local health department for additional guidance.While the primary responsibility in this instance is to take appropriate actions to protect other workers and people who might have come in contact with the ill employee, facilities should re-double their cleaning and sanitation efforts to control any risks that might be associated with workers who are ill regardless of the type of virus or bacteria. For example, facilities are required to maintain clean and sanitized facilities and food contact surfaces.See: FSMA Final Rule for Preventive Controls for Human Food.Food facilities are required to use EPA-registered “sanitizer” products in their cleaning and sanitizing practices. In addition, there is a list of EPA-registered “disinfectant” products for COVID-19 on the Disinfectants for Use Against SARS-CoV-2 list that have qualified under EPA’s emerging viral pathogen program for use against SARS-CoV-2, the coronavirus that causes COVID-19. IMPORTANT: Check the product label guidelines for if and where these disinfectant products are safe and recommended for use in food manufacturing areas or food establishments. Q: Do I need to recall food products produced in the facility during the time that the worker was potentially shedding virus while working?We do not anticipate that food products would need to be recalled or be withdrawn from the market because of COVID-19, as there is currently no evidence to support the transmission of COVID-19 associated with food or food packaging. Additionally, facilities are required to control any risks that might be associated with workers who are ill regardless of the type of virus or bacteria. For example, facilities are required to maintain clean and sanitized facilities and food contact surfaces.Q: If a worker in my food processing facility/farm has tested positive for COVID-19, Should I close the facility? If so, for how long?Food facilities need to follow protocols set by local and state health departments, which may vary depending on the amount of community spread of COVID-19 in a given area. These decisions will be based on public health risk of person-to-person transmission – not based on food safety.Q: How do I handle self-service food buffets such as salad bars in a retail setting related to COVID-19?Restaurants and retail food establishments are regulated at the state and local level. State, local, and tribal regulators use the Food Code published by the FDA to develop or update their own food safety rules. Again, there is no current evidence to support the transmission of COVID-19 associated with food or food packaging. It may be possible that a person can get COVID-19 by touching a surface or object that has the virus on it and then touching their mouth, nose, or possibly eyes, but this is not thought to be the main way the virus spreads. The coronavirus is mostly spread from one person to another through respiratory droplets. However, it’s always critical to follow the 4 key steps of food safety—clean, separate, cook, and chill—to prevent foodborne illness. As an extra precaution to help avoid the transmission of COVID-19 through surface contact, we recommend frequent washing and sanitizing of all food contact surfaces and utensils. Food-service workers also must practice frequent hand washing and glove changes before and after preparing food. Include frequent cleaning and sanitizing of counters and condiment containers. Consumers should wash their hands after using serving utensils. In communities with sustained transmission of COVID-19, state and local health authorities have implemented social-distancing measures which discourage or prohibit dining in congregate settings. We also recommend discontinuing self-service buffets and salad bars until these measures are lifted. Unlike foodborne gastrointestinal (GI) viruses like norovirus and hepatitis A that often make people ill through contaminated food, SARS-CoV-2, which causes COVID-19, is a virus that causes respiratory illness. Foodborne exposure to this virus is not known to be a route of transmission.Q: What steps do I need to take to clean the facility/equipment to prevent the spread of COVID-19?FDA-regulated food manufacturers are required to follow Current Good Manufacturing Practices (CGMPs) and many have food safety plans that include a hazards analysis and risk-based preventive controls. CGMPs and food safety plans have requirements for maintaining clean and sanitized facilities and food contact surfaces. See: FSMA Final Rule for Preventive Controls for Human Food.Food facilities are required to use EPA-registered “sanitizer” products in their cleaning and sanitizing practices. In addition, there is a list of EPA-registered “disinfectant” products for COVID-19 on the Disinfectants for Use Against SARS-CoV-2 list that have qualified under EPA’s emerging viral pathogen program for use against SARS-CoV-2, the coronavirus that causes COVID-19. IMPORTANT: Check the product label guidelines for if and where these disinfectant products are safe and recommended for use in food manufacturing areas or food establishments. We encourage coordination with localExternal Link Disclaimer health officials for all businesses so that timely and accurate information can guide appropriate responses in each location where their operations reside.Food facilities may want to consider a more frequent cleaning schedule.Q: Do I need to ask other workers who may have been exposed to a worker who tested positive for COVID-19 to self-quarantine for 14 days?Employers need to follow guidelines set by state and local authorities. If an employee is confirmed to have COVID-19, employers should inform fellow employees of their possible exposure to COVID-19 in the workplace but maintain confidentiality. Sick employees should follow the CDC’s What to do if you are sick with coronavirus disease 2019 (COVID-19). Employers should consult with the local health department for additional guidance. Q: What measures are FDA (and CDC, state partners, etc.) taking to ensure that we remain able to address foodborne illness outbreaks during the COVID-19 pandemic?Unlike foodborne gastrointestinal (GI) viruses like norovirus and hepatitis A that often make people ill through contaminated food, SARS-CoV-2, which causes COVID-19, is a virus that causes respiratory, not gastrointestinal, illness. Foodborne exposure to this virus is not known to be a route of transmission.With respect to foodborne pathogens, CDC, FDA, and FSIS continue to work with state and local partners to investigate foodborne illness and outbreaks. FDA’s Coordinated Outbreak Response and Evaluation (CORE) Network manages outbreak response, as well as surveillance and post-response activities related to incidents involving multiple illnesses linked to FDA-regulated human food products, including dietary supplements, and cosmetic products. During this coronavirus outbreak, CORE’s full-time staff will continue to operate to prepare for, coordinate and carry out response activities to incidents of foodborne illness. FDA’s Center for Veterinary medicine manages outbreak response for animal food and is similarly staffed and prepared to respond to incidents of foodborne illness in animals. CDC, FDA, FSIS and state and local public health partners are maintaining routine public health surveillance for infections and outbreaks that may be transmitted through foods. CDC continues to lead and coordinate investigations of multistate foodborne events, consults with states as needed on events within a single state, and works closely with FDA and FSIS investigators so that contaminated foods are traced back to their sources and controlled. 12664

SAN DIEGO (KGTV) - The Old Globe Theatre will hold free performances across San Diego County this month, as part of its Globe For All Tour.The tour will feature performances of a modern-day version of the Shakespeare comedy, "Twelfth Night." The tour will visit 17 community venues from Oct. 31 to Nov. 19.The free performances are set for: 353