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SAN DIEGO (KGTV) -- Those of us who live here know it, but now it’s official. San Diego is one of America’s best foodie cities.WalletHub has ranked America’s Finest City 9th on the list of 2018’s best cities for foodies. To rank destinations, the site compared 182 cities across 29 key metrics.San Diego ranked first for affordability and accessibility of highly rated restaurants. Another first for our great city was in the craft breweries and wineries per capita category.Check out the list below for the highest and lowest ranked foodie cities throughout the country:Highest Rated 598

SAN DIEGO (KGTV) -- The Valley Fire continued to burn overnight in East County as evacuations remain in place.So far, the blaze has scorched 17,345 acres and is 3% contained, as of 6:20 p.m. on Monday. Authorities with the Cleveland National Forest tweeted Monday that the fire had only grown by 408 acres overnight.Monday morning, Cal Fire said new evacuation orders were in place for the areas of Corral Canyon off-road area, Bobcat Meadows, and Los Pinos.Evacuation orders have also been issued for Barrett Lake Dam, while evacuation warnings have been issued for Lake Marina, Dulzura, Dog Patch, Potrero, Campo, Honey Springs, Barrett Junction, Dearhorn Valley, Corte Madera, Pine Valley, and the area from Lyons/Japatul Valley Rd. to the 8 Freeway.Evacuation centers have been set up at Steele Canyon High School at 2440 Campo Road and Joan MacQueen Middle School at 2001 Tavern Road.Cal Fire said Sunday night that 11 habitable structures and 25 outbuildings have so far been destroyed in the fire. Two people have so far been injured, the agency said.Cal Fire said Monday it will exercise an agreement it has with the Navy’s Third Fleet and the First Marine Expeditionary Force. Military aircraft will be used to help fight the Valley Fire.RELATED COVERAGEINTERACTIVE MAP: Valley Fire erupts in Japatul Valley areaPhotos: Valley Fire erupts in East CountySocial media reaction to Valley FireCheck today's weather forecast in your areaSan Diego County opens cool zones amid heat waveThe Jamul-Dulzura Union School District said it would cancel school Tuesday, September 8 due to the Valley Fire, evacuation orders, and power outages in East County. Mountain Empire Unified School District schools will shift to asynchronous classes on Sept. 8 due to power outages in parts of the community. Potrero Elementary will not have staff onsite due to extended power outages.Governor Gavin Newsom Sunday declared a state of emergency for San Diego County and other counties impacted by wildfires. The declaration paves the way for federal funds to be used in response to the fires.The blaze also knocked out power to thousands of people throughout North County, with San Diego Gas and Electric saying they will work with CalFire to bring power back to affected customers. Air quality throughout parts of San Diego County plummeted Sunday. The County Air Pollution Control District said air quality in areas affected by smoke may reach unhealthy levels, compelling the agency to issue a smoke advisory.The fire began Saturday near Sprint Trail and Japatul Road southeast of Alpine before 3 p.m. 2599

SAN DIEGO (KGTV) — The Port of San Diego announced Wednesday they've selected a developer for a new pod hotel concept near San Diego Bay.STAY OPEN was chosen to develop and operate the new low-cost, pod-style hotel concept that would be located on Pacific Highway between the Port's administration building and Palm Street.The concept envisions 33 rooms with eight to 12 pods per room. Each pod would include a single-occupancy bed, storage locker, power supply, ventilation control, privacy screen, and free Wi-Fi. Rooms would share one bathroom with shower facilities. In total, the concept would include 220 individual pods.RELATED: City aims to start bidding to construct East Village Green park this summerSix rooms with private bathrooms and queen and twin beds would be included in the hotel. And space on the hotel's rooftop would be reserved for a restaurant, bar, and outdoor seating open to the public.An exact price for an overnight stay in a pod was not released, but STAY OPEN partner JUCY Snooze offers the pod rentals in New Zealand starting at about per night.The goal behind to concept is to offer an inexpensive for travelers, similar to a hostel. It's not clear if the pods will be designed similarly to JUCY's New Zealand hotel."STAY OPEN’s innovative ‘shared hospitality’ concept really stood out, as it is geared towards the traveler that is looking to stay in prime locations without breaking the bank or sacrificing the experience," Chairman Garry Bonelli, Port of San Diego Board of Port Commissioners, said. "The STAY OPEN team has a successful track record of developing and operating high quality, lower-cost overnight accommodations globally. We look forward to having them as a partner."The Port will now begin negotiations with STAY OPEN to build the proposed concept. Port officials hope to return to the Board of Port Commissioners by the end of the year to begin the environmental review process for the hotel. 1957

SAN DIEGO (KGTV) -- The San Diego Food Bank on Thursday selected 35 nonprofit organizations around the county with the goal of giving them the food and supplies they need to continue helping families in their area.La Maestra Community Health Center provides health and support services to families from the South Bay to East County. Many of those they serve come from low-income households.Before the COVID-19 pandemic, they helped about 300 families a week. Since then, that number has doubled, and they’re now feeding close to 600 families a week.At a news conference with mayors from San Diego, Chula Vista, and Escondido, the San Diego Food Bank announced the kickoff of their “Super Pantries” program, where they have partnered with 35 pre-selected organizations.Instead of holding the mass distribution food events that they’ve done in the past, the Food Bank will now focus on providing these organizations with food and supplies.San Diego Food Bank President/CEO James Floros said, “Now with the grass roots approach, they can go into their communities and get what they need.”Each organization will also get a check for ,000. Robert Marquez of La Maestra said that money will go towards buying a new delivery truck so they can continue their work in the community.The super pantries will begin serving families on July 1. 1341

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

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