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SAN DIEGO (KGTV) - The Rancho Bernardo area could be getting its first legal marijuana dispensary.Will Senn, the President and Founder of URBN Leaf, has plans to open a dispensary in a strip mall at 16375 Bernardo Center Drive, just east of the 15 Freeway.A Conditional Use Permit filed with the city says it will be a 6,647 square foot business, the first of its kind in City Council District 5."There's a big demand, for sure," says Senn. His company owns two other URBN Leaf stores in San Diego County. He says people from the Rancho Bernardo area drive to his other locations frequently. He also says they receive delivery requests to the neighborhood. "We're excited about the opportunity, we think the community does need it," says Senn.Community members disagree. They say it's the wrong place for a dispensary.City law allows just four dispensaries per City Council District. Right now there are none in District 5, which includes Rancho Bernardo, Scripps Ranch, Carmel Mountain, Rancho Penasquitos, Torrey Highlands and San Pasqual.There are already 23 other marijuana dispensaries operating throughout San Diego.Senn's permit application is the only one on file with the city for District 5.The city's rules governing the placement of dispensaries say they must be at least, "1,000 feet from resource and population-based city parks, churches, child care centers, playgrounds, libraries owned and operated by the City of San Diego, minor-oriented facilities, residential care facilities, and schools."Opponents say the new dispensary would be within 1,000 feet of the Hope United Lutheran Church on Bernardo Center Drive. They also say two other storefronts within the strip mall qualify as "minor-oriented facilities," the Kumon Math and Reading Center, and the Little Artists studio.Senn says that's not the case."We're 1,000 feet away from the church," he says. "And there is some language in other projects that have been approved by the planning commission that is consistent with our project."Opponents will have their chance to voice their concerns Tuesday night at the Rancho Bernardo Development Review Committee Meeting. It will be held at 6 pm at the Rancho Bernardo Library on 17110 Bernardo Center Drive.Senn says he plans to listen to all of the comments and take the community's concerns to heart. But, he adds that his company's track record of running other dispensaries makes them good partners who know how to operate legally."We like to tread lightly and be delicate when we enter a new market," says Senn. "But we do have experience. We've been doing this for a long time. And there's no better company prepared to enter a market like Rancho Bernardo than Urbn Leaf." 2706

SAN DIEGO (KGTV) -- The San Diego Unified School District Board voted Tuesday evening to support a package of bills making their way through Sacramento that would put a moratorium on new charter schools. There are four separate bills before the state legislature. Among other things, the measures would put a five year moratorium on new charter schools, increase local control by preventing charter schools from locating outside their district and put a cap on the number of charter schools that can open. San Diego Unified Trustee Richard Barrera helped draft the resolution in support of the bills. "We've got plenty of great examples of seeing laboratories of innovation that have happened over the past 25 years; however, what I think the law did not predict, was that charters have expanded very rapidly. There are organizations that kind of create chains of charter schools that go and pop up in different places around the state," said Barrera. He said the moratorium would not affect existing charter schools. "Let's think about the whole system; let's think about what's good for every kid, nothing in these bills affects existing charter schools. In fact, I believe these bills protect existing charter schools because they are as vulnerable to some new school popping up, that may or may not succeed, but in the meantime, you've got that movement of students back and forth," said Barrera. Barrera said roughly 16% of students in the district attend charter schools at a cost of approximately million dollars a year. There are nearly 50 charter schools in the district. Supporters of charter schools said the board's vote was motivated by politics and money. "I think they're kind of greedy, the public schools. They're wanting the money, for each student they get so much money," said Charles Taich, whose daughter attends a charter school. The California Charter Schools Association says the resolution the board passed isn't focused on students or families. "It really isn't about students. If you look at the resolution itself, it doesn't talk about parents and students. It just talks about districts and money and the information is not factual, so we want to address that," said Miles Durfee, Vice President of Regional Advocacy for the California Charter Schools Association. Durfee said they'll continue their fight at the state level. "The Charter Schools Association has worked really hard with members to really make sure we increase the quality of charter schools and we know schools need to continually improve, but we really believe that charter schools are one vehicle to do a great job to give choice to parents," said Durfee. 2667

SAN DIEGO (KGTV) -- The San Diego Zoo and San Diego Zoo Safari Park are scheduled to reopen to the public on June 20.The Saturday, June 20, opening ends the first major closure in San Diego Zoo Global’s 103-year history.The Zoo and Safari Park were closed in mid-March amid the coronavirus pandemic.Officials noted that health and safety measures that comply with local and state guidelines would be in place at both the Zoo and Safari Park.Some of the modifications at the parks include:face coverings required for all guests over 2 years of agepracticing social distancinglimited dining and shopping, overall reduced park hoursreduction of guests in the parks (operating at limited capacity)limited guest parkingmembers and guests will not be allowed to leave the parks and re-enter on the same dayone-way path adjustments and barriers to help guests navigate safelyincreased number of hand-washing and sanitizing locationsrobust cleaning routineVisitors will be asked health questions upon entry.The following will not be available during the parks’ initial reopening phase: the Zoo’s Guided Bus Tour, Kangaroo Bus and Skyfari Aerial Tram, and the Safari Park’s Africa Tram.Other activities that traditionally include larger numbers of guests -- including some shows, tours and Safari experiences -- will also be temporarily unavailable.Paul Baribault, president/CEO for San Diego Zoo Global, said in a statement, “As the San Diego Zoo and the San Diego Zoo Safari Park reopen to guests, it’s true that we will be faced with a new normal. However, within this new normal, I have no doubt we will be able to showcase our strength, our resilience, our dedication to community, and our continued mandate to save wildlife around the world. Welcome back!”"We want to make sure that all of our guests feel safe and comfortable coming out to visit us," he said.The zoo and Safari Park were able to survive the pandemic thanks to donations, according to Baribault.Baribault said if there is a wait time to enter the parks, they will put that information on screens leading up to the gates.He said zoo members will not lose out because of the closure, saying, "we extended every member the entire length of closure so they get all that time back to enjoy in both the zoo and safari park."More information on the zoo's reopening plan can be found at zoo.sandiegozoo.org/reopen. 2378

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 San Diego Blood Bank is hosting a Holiday Bowl blood drive during a time of year when donations are typically low. The drive will be held Thursday, November 21 between 8 a.m. and 6 p.m. in the SDCCU Stadium parking lot, sections A and B. Donors are encouraged to make an appointment ahead of time, but walk-ins are also welcome. The blood bank says they hope to get several hundred people to donate, because the winter is always a slow time."People get busy, they go on vacation, and blood donation kind of falls off as a top priority," says Blood Bank CEO David Wellis. "The need for blood, though, doesn't decline.The blood bank likes to have a 4-7 day supply on hand. Right now, Wellis says they have about 2 days. They hope Thursday's drive will bring the supply back up.RELATED: With Chargers gone, San Diego Blood Bank plans a more inclusive holiday blood driveThis year, donors will receive a pair of tickets to the Holiday Bowl on December 27. The decision to pair with the football game ties the holiday-season blood drive back to football.For years, the blood bank and the Chargers teamed up for the event. But when the Chargers left San Diego after 2016, they took the blood drive with them.In 2017, the blood bank tried a sports-themed event called "San Diego Cares" to get donations. 700 people gave blood that day.By contrast, the Chargers Blood Drive would get anywhere from 800-2,000 donors.The blood bank hopes offering free Holiday Bowl tickets will help build this event to the same level of success."I think, over time, it will," says Willis. "We've done Comic-Con for 43 years. That started off small and it's giant now. And in the summer we have the annual Padres blood drive that's growing quite nicely."Games and giveaways will also be set up throughout the day. To be eligible to donate blood, participants must be at least 17 years old and weigh at least 114 pounds. Donors must also be in general good health. While the blood bank had asked people to sign up for a specific time, they say anyone is welcome to drive in and donate without an appointment.RELATED: San Diego man celebrates 50 years of donations to San Diego Blood Bank 2192