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SAN DIEGO (KGTV) - This week, a massive Mola mola fish stunned whale watchers in San Diego.The fish is a unique sight, appearing to look like a giant fish head with fins. It's also known as the sunfish. Domenic Biagini, owner and captain of Gone Whale Watching San Diego, says they specialize in giving people once in a lifetime encounters. "Whenever I give my opening spiel, I tell them I'll show them anything that moves," said Biagini.RELATED: Thar she blows! Where to whale watch in San Diego — by land or seaOn this trip, the massive Mola mola stole the show.Biagini says while mola is common here, they're usually 2 to 3 feet long in our waters. He believes the one they spotted was 7 to 8 feet. "When we came across this specific one, we were kind of blown away by the sheer magnitude of it," said Biagini.Biagini happened to have divers on his boat that day, who told him mola is one of the prized fish to swim with. RELATED: Video: Rare blue whale with calf spotted off San Diego coast"Because I had a boat full of freedivers and scuba divers, it was like we hit the lottery, it was my equivalent of finding killer whales, apparently!"A lot is unknown about the fish, but the females can release 300 million eggs. And while usually spotted drifting in the water and basking in the sun, researchers recently discovered they're actually strong swimmers.Mola mola can grow as large as 14 feet by 10 feet. 1418

SAN DIEGO (KGTV) — These aren't your average sand castles.Every year at San Diego's Port Pavilion, tons of sand of hauled in and dumped onto the Broadway Pier. There, a heap of sand sits waiting to become something more.When master sand sculptures from around the globe finally get their hands in the sand, a radical transformation begins.GALLERY: Works of art made from sand at US?Sand Sculpting ChallengeThe U.S. Sand Sculpting Challenge and Dimensional Art Expo is an invite-only competition for sculptors, six from the U.S. and six from other countries. Each artist brings their own vision, artistic sensibilities, and talent to the makeshift sandbox.Sculptures can reach up to 15 ft. tall and weigh more than 10,000 pounds in some cases. Perhaps just as astoundingly, all it takes is nothing more than sand and water (aside from an incredible talent.)For four days, San Diego's waterfront will host competitions between sculptors with more than ,000 in prize money at stake.MORE: Other events happening this Labor Day weekend in San DiegoReturning in 2018 will also be a team challenge, comprised of teams that won the former sand sculpting competition when it was hosted in Imperial Beach from 2000 to 2011.In addition to the competition, family-friendly activities such as live entertainment, a giant sandbox for kids, and rides will be on hand. More than 1,000 works of art will also be on display and available for purchase during the Dimensional Art Expo as well.Proceeds from the events benefit san San Diego School of Creative and Performing Arts, Arts for Learning San Diego, San Diego Padres Foundation, Maritime Museum programs, and more.U.S. Sand Sculpting Challenge and Dimensional Art ExpoWhen/where: Aug. 31 - Sept. 3/Broadway Pier at Port PavilionCost: Tickets available from - Website 1832

SAN DIEGO (KGTV) - The pool for inmate fire crews is shrinking after a bill lessening crimes went into effect in California, according to Cal Fire Public Information Officer Issac Sanchez.A record breaking wet winter led to a superbloom of epic proportions across San Diego County. New growth that will dry out and turn to tinder this summer, according to fire officials."We are poised daily, year round now to fight wildfire," Cal Fire Director Thom Porter said.Cal Fire relying on every resource to lend a hand if necessary.Our sister station in Redding reported last year one particular kind of crew is running low. Easy to see in their orange fire gear, volunteer inmate crews help firefigthers by completing tasks like digging fire breaks.Last year they had a "brown out" where they had to deactivate a crew to keep the others adequately staffed. "From what I understand it is absolutely an impact," Sanchez said referring to AB 109. The law, passed in 2011 lessened crimes for convicts ultimately letting out hundreds.According to our sister station, the humber of inmates at fire camps dropped from 2013 by 11%. That's 451 inmates.Leaving the CDCR with more work, "to identify and kinda steer eligible candidates into the program," Sanchez said.He said inmates must meet certain criteria like working well with others, being non-violent offenders, and meeting physical requirements."We still have enough folks to staff the crews, it's just a matter of identifying them at this point," Sanchez said.In San Diego County we have four inmate fire camps, in Fallbrook, Warner Springs, Julian and Boulevard. 1616

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 preliminary hearing got underway Wednesday for a case that saw the California Highway Patrol reverse course on blame months after a deadly wrong-way crash.Lauren Freeman appeared in court almost a year to the day of the deadly wrong crash on the transition ramp between I-5 and I-8 near Old Town about 2 a.m. Justin Callahan, 35 , who was driving a Volkswagen Jetta, died at the scene, while Freeman and her passenger in a Toyota Camry suffered serious injuries in the crash.The CHP initially thought Callahan was driving the wrong way, eastbound in the westbound lanes, but family members told 10News it didn't make sense because he should have been heading to Ocean Beach from the South Bay after work, and not away from it. After a more thorough probe, investigators determined it was Freeman who was driving the wrong way and driving under the influence. Officers arrested her in November on charges including murder and vehicular manslaughter while intoxicated."We're just hoping for justice. The truth came out through the CHP and now we have the justice system to go through," said Tommy Villafranca, Callahan's brother.On the stand, one witness says he was driving on I-8 headed toward Sunset Cliffs, when he and his passenger saw a light-colored 4-door car race past him going the wrong way."I was in the car ... noticed headlights coming in my direction. You see it and by the time it registers, it drove past me ... it was crazy," said Valentino Asuncion IV.10News reached out to a contingent of Freeman's supporters, who declined to comment. The hearing will stretch into Thursday, when the judge will decide if it heads to trial. 1674