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SAN DIEGO (KGTV) — The twists and turns of the coronavirus pandemic have been especially hard on Little Italy's Civico 1845 restaurant."We're counting pennies every day," owner Dario Gallo says. Gallo couldn't get a stimulus Paycheck Protection Program loan and now, it's illegal for him to have guests eat indoors."There's been the moment, earlier in the previous month where things were changing day after day with new regulations," Gallo says. Like all restaurants in the county, Gallo had to figure out how to survive.To do that, he's making full use of the space outside his India Street restaurant, both in the piazza to the side of the building and on the street in what's called a Parklet. He's back up to 85% capacity."We are of course fighting, day after day after day," Gallo said. The city says it's doing all it can to make it easy for restaurants and businesses to move outside, even waving fees for a lot of temporary parklet permits and turning them fast. Still, there are more applications coming. The city said Thursday nearly 250 businesses have the green light to move outside, with another 33 permits in the queue.Marco Polo Cortes, a hospitality consultant who helps businesses apply, including Civico 1845, says he's never been busier."This is their lifeblood. They are either out on the parklet, on the sidewalk, or not open for business," Cortes says. Cortes says building parklets can cost a few hundred to a couple thousand, but he also says restaurants can earn ,000 to ,000 in revenue from them in a single day.The city says many permits are free of charge, however, more complicated proposals may require fees. 1653

SAN DIEGO (KGTV) -- This year's Rose Parade will not happen due to the Coronavirus pandemic, but there will be a televised special, showcasing parade's from year's past, as well as special segments.One of those segments will feature a Rancho Bernardo 2-year-old who is being honored for her organ donation. A year and a half ago, Leia Parker lost her life after a swimming accident, and with help from the company Lifesharing, Leia's parents had her organs donated to families in need."As a grieving parent, you just want to find meaning, and I believe everything happens for a reason," says mother Tihani. I am extremely proud that my daughter has changed the lives of five people, and she has given a second chance and new hope to others."Tihani was hopeful her daughter would one day grow up to be a strong independent women. And that is why she named her Leia, after the Star War character Princess Leia."Princess Leia was my favorite Star Wars character, and she was one of my bigger role models. So I wanted my daughter to have a name that represented all those things that meant a lot to me"And now Leia is being honored by the Rose Parade as part of a floral portrait on a sculpture title, "Community of Life.""Honestly, when Lifesharing had called to ask us I was very humbled. I was just so honored that out of the many donors that they chose her." 1370

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 pinch of the partial shutdown on federal government agencies and employees approached a squeeze Wednesday as workers prepared for their first pay period without a paycheck. Hundreds of thousands of federal employees who are furloughed or working without pay during the government shutdown are anticipating an end to the political standoff. The partial shutdown, which took effect Dec. 21, forced 420,000 workers to continue their jobs without pay. 380,000 workers were furloughed nationwide. 5,000 of the affected workers are in San Diego County, according to Rep. Scott Peters' office, which cited the Association of Federal Government Workers. Border Patrol agents enforcing the U.S.-Mexico border in San Diego County are among the affected employees. So are TSA agents, including those who kept holiday travelers safe at Lindbergh Field. RELATED: No deal to end shutdown; Trump says 'could be a long time'Many San Diegans only noticed the impact of the shutdown by the closure of national parks including the Cabrillo National Monument in Point Loma, and Joshua Tree National Park. However, more people may soon feel the change. Many departments and agencies are running out of carryover cash, Politico reports. Dozens of national parks and museums, including Smithsonian facilities, closed Wednesday as they ran out of money. Yosemite National Park limited entry due to problems with human waste and public safety. Visitors were told to use restrooms in nearby communities before entering the park. The Coast Guard is scaling back boating safety checks, mariner licensing, and fishing law enforcement, according to Politico. Tax filing season, which usually starts in January, may start later, and many IRS workers may be called to work without pay for filing season. The most recent pay period ended Dec. 22, with paychecks arriving Dec. 28. The next pay period ends Jan. 5, with the check due Jan. 11. There’s a possibility that check may never come. Workers may be paid retroactively but it would take an act of Congress. To make the financial picture even more grim for federal employees, President Trump issued an executive order Friday, freezing their pay for 2019. Their 2.1 percent hike was supposed to take effect this month. (The freeze does not impact U.S. service personnel, who were due to receive a 2.6 percent pay hike as part of the spending bill signed in August.)The Associated Press and CNN contributed to this report. 2472

SAN DIEGO (KGTV) -- The Ocean Beach Pier reopened Friday morning after unusually strong storms wreaked havoc on the landmark in January, according to the city. The pier's opening comes just in time for the typically busy Memorial Day Weekend. The pier was closed to the public in January after strong storms caused damage to more than 2,200 feet of guard rail, electric, water and sewer lines. RELATED: Gawkers flocked to Ocean Beach to see damage to the pier from high surfRenovations began in January and was completed on time and under budget, costing the city 9,000, 1,000 less than initially estimated. The Ocean Beach pier is the second longest on the West Coast at 1,970 feet. It’s also the longest concrete pier in the world. Opening in 1966, the pier welcomes more than 500,000 people every year. 820

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