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SAN DIEGO (KGTV) -- The Poway man at the center of a multimillion-dollar Ponzi scheme was sentenced Wednesday to 12 years in prison. Numerous victims spoke to Dougherty via video conferencing due to COVID-19 protocols.In a plea deal, Christopher Dougherty pleaded guilty to grand theft and securities fraud back in March. He also received a white-collar crime enhancement, according to the District Attorney’s office. Prosecutors say there were nearly 50 victims, many who were elderly.He originally faced more than 80 felony counts after his arrest in April 2019.Team 10 first spoke to several alleged victims of Dougherty early last year. They said he stole the money he was supposed to invest for them. Some of his victims met Dougherty through their jobs as educators while he worked as an investment advisor with various school districts.“The lessons we learned from you were beyond the academic acumen. They are about the dark side of life,” said victim Cheryl Biagi during victim impact statements Wednesday afternoon.Biagi said Dougherty not only took money from her, but also her niece and her 91-year-old mother who has since passed away.“We know you are guilty of so much more than securities fraud and grand theft, but we hope when you get out of prison, you make every effort to repay every dime to those people who believed in you,” Biagi said.Investigators said Dougherty offered victims investment opportunities in companies he owned, then used some of their funds for his personal expenses like home remodeling, travel, and college tuition.For the first time, Dougherty spoke about his crimes. He offered an apology that lasted roughly 17 seconds.“To everyone, I accept full responsibility for my actions. I want to sincerely apologize to you and your family members and I also want to let you know I did make a mistake and I will not do this in the future. I extremely apologize,” Dougherty said in court.It is an apology that falls short for many victims. Jerry and Diane Cole told Team 10 they lost more than .6 million in the scheme.“This wasn’t money that basically fell out of the sky to us. This was the product of 50 years of our married life together… of working, saving, putting away money,” Cole said.Cole said they have been able to survive, thanks to their children and close friends. They believe Dougherty has no remorse for his crimes.Although Dougherty is ordered to pay restitution, many victims are doubtful they will see their money again.Deputy District Attorney Michael Zachry called this case “extremely egregious.” Zachry said there was over million dollars taken in with million net loss to victims.“It’s more than just money. It’s really their entire lives,” Zachry said. 2731

SAN DIEGO (KGTV) — Three years after a gunman opened fire on a Las Vegas country concert and the memories are still fresh for survivors. This year marks a few important milestones for families and survivors.A settlement announced one day before the three-year anniversary, meaning 0 million will go to victims and families.Also, Nevada’s Governor Steve Sisolak added two more to the list of people who died as a result of the shooting. Since 2017, two people died as a result of injuries they got that night, meaning 60 people were killed.RELATED: Las Vegas mass shooting: Settlement reached on shooting lawsuits, MGM to pay up to 0M to victimsChelsea Romo, a Temecula local, was at the concert and shot in the face. She lost her eye and now three years later, has had seven surgeries and now has a prosthetic eye. She said because of the chaos of physically healing the past few years, this is the first anniversary where she’s been able to grieve more.“I was going through so many surgeries and having so much at the time of the first and second that it kind of kept my mind so busy and so focused on that, and I tried so hard not to feel but this year I feel it a lot more,” said Romo.Doctors thought Romo would lose her sight and speech, but she defied those odds. There is still a long road to recovery for her, but she’s thankful for the life she’s been blessed with. She takes every October 1 to remember those who weren’t as lucky.RELATED: Las Vegas remembers victims on third anniversary of mass shooting“This is the time we come together and we remember and we love on each other and we think about the people that are not here now,” she said.Tiffany Huizar was just 18 when she was shot in her elbow, hand and stomach. Now, at 21, she said she’s had to grow up faster than most her age.“It definitely made me grow up super fast because I was now dealing with things normal 18 teens aren’t dealing with. So when my friends said hey let’s go to the movies tonight, let’s go bowling, it was like I automatically knew I couldn’t do that. I knew I couldn’t be in that closed place,” said Huizar.Huizar added that the news of the settlement has added a little bit of closure this year. She hopes other large corporations learn from this shooting and add better security.The two survivors are represented my James Frantz, a San Diego attorney. 2361

SAN DIEGO (KGTV) -- Three cars were damaged during a pursuit through Cortez Hill Monday afternoon. According to police, the chase began around 3:50 p.m. at the intersection of Ninth Avenue and Beech Street. The reason for the chase was unclear. The chase ended a short distance away on the 1300 block of Park Boulevard. During the chase, the suspect struck three other vehicles, two of which were parked. Two suspects were arrested and police say no serious injuries were reported following the crash. 510

SAN DIEGO (KGTV) - The San Diego City Council will look into creating "Bus-Only" lanes along a 2.7 mile stretch of El Cajon Boulevard.The lanes would go from Park Avenue to Fairmount Street, an area commonly known as "The Boulevard." MTS Route 1 and the 215 Rapid Route are the most frequent buses along that stretch. Route 1 runs along El Cajon Boulevard from La Mesa to Fashion Valley. The Rapid 215, which launched in 2014, goes from Downtown to San Diego State University, offering fewer stops than traditional bus lines."When it was originally designed, it did have these exclusive lanes," says MTS Spokesperson Rob Schupp. "That's really what makes Bus Rapid Transit work, is when you can zip by all the cars."Combined, the 215 and 1 carry more than 10,000 passengers per day along El Cajon Boulevard. That makes it the second busiest stretch of road in the MTS system.Schupp says dedicated bus lanes would take up to 5 minutes off the trip, which could lead to more passengers."We're hoping this pilot will show us that a dedicated lane along a long stretch of road can build ridership and get people out of cars," he says. "The buses come faster, you get another 5 minutes from the dedicated lanes, and now your trip is competitive with a car."A recent study by the city's Transportation Engineering Operations office details three options for a bus-only lane. One option would separate the right lanes of traffic from the other lanes with a solid white line and markings that say "Bus Only." Another option would paint the entire right lane red and designate it for buses. A third option would make "pass by zones" in the most congested parts of the street, painting them red and allowing buses to bypass cars at intersections.Business leaders along "The Boulevard" say adding bus-only lanes would make the area safer, providing a buffer between the sidewalk and traffic. They also feel the change would lead to more people spending more time in the area."There's definitely a sentiment of wanting to make El Cajon Blvd a safer business district," says Beryl Foreman from the Boulevard Business Improvement Association.Foreman also says it will help with parking problems in North Park and City Heights, as better bus service will lead to fewer people driving in the area.City Council President Georgette Gomez and Council Member Chris Ward both sent a letter supporting the idea. The full Council will have to approve the project if they decide on the entire red lane option. That's unlikely since the Federal Highway Administration prohibits red Lanes without a special experimental exemption. The other two options do not need City Council approval. 2671

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