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SAN DIEGO (KGTV) -- The second San Diego patient who tested positive for novel coronavirus, or COVID-19, has been released. UC San Diego Health made the announcement Monday and said the hospital is no longer caring for anyone with confirmed or possible cases of the virus. Read the statement from the hospital’s CEO Patty Maysent below: 345

SAN DIEGO (KGTV) - The trial for a former San Diego County sheriff's deputy accused of sexual misconduct while wearing his uniform began Monday in Vista.More than a dozen women claim Deputy Richard Fischer made unwanted advances."I think he's a bad guy," a San Marcos woman, who filed ,000,000 claim against the County, said.She said in August of 2017 two sheriff's deputies knocked on her door in the middle of the night for a welfare check. There was no problem and they left but she said Fischer returned alone an hour later, saying he needed to use her restroom; then told her she was cute and hugged her, several times."I was stunned shocked, it was very fast and confusing...I felt very vulnerable, intimidated, felt weak. I felt little." She said, next to tears. "It's just a mess! Everything is a mess! This is hard to do. He shouldn't have come back to my house and I don't ... Everything's a mess!"Similar instances were described by other women. In October of 2017, near the entryway of a 64-year-old woman's condo, Fischer took her report for a domestic violence incident and then made his move."His hands went all the way down to her butt and he squeezed both of her buttocks... he took her hand and pulled it down to his groin area," Lawyer Dan Gilleon said. He represents several women who filed claims against Fischer.Gilleon made a theme apparent, "he knows that she's alone, and she's vulnerable, and she's scared." Another victim called him a predator.Some women who came forward claim Fischer became more brazen, forcing sexual acts.Wednesday a plea deal fell through. The deal would mean Fischer would plead guilty to four felony charges -- down from more than 12 felonies -- and serve no more than five years in prison.10News learned that Fischer would also have to register as a sex offender for life under the plea deal.Fischer faces more than 25 years in prison if convicted of all charges. He has emphatically denied the allegations.Read Related:7th woman accuses San Diego County Sheriff's Deputy Richard Fischer of inappropriate behavior5th accuser accuses San Diego Sheriff's deputy of inappropriate behaviorSecond woman accuses San Diego Sheriff's deputy of inappropriate behaviorSan Diego County sheriff's deputy accused of sexual misconduct pleads not guilty 2300

SAN DIEGO (KGTV) -- The San Diego County Medical Examiner's office released new details about the two victims, an 80-year-old man and his 9-year-old granddaughter, that were killed in a early Monday morning La Jolla house fire.Angie Keefe, her 11-year-old sister, and their father were spending the night at their grandfather's house Sunday. The girls and their grandfather were sleeping upstairs at the home on 548 Caminito La Paz, near La Jolla Parkway.The children's father told police he was "downstairs smoking by the fireplace while the decedent was asleep in his upstairs bedroom and his granddaughters were asleep in another upstairs bedroom," the county medical examiner's office said.The children's father told investigators that he poured kerosene on a t-shirt and burned it in the fireplace then fell asleep. The father said he was awoken at around 3:40 a.m. Monday when the fire spread to the living room. A neighbor called police five minutes later while the father tried putting out the fire.With the home engulfed in flames, he ran to the back of the house and yelled for the siblings to jump from the second floor. The older sister jumped into her father's arms but his 9 year-old daughter, who had autism and was non-verbal, remained in her bed.It took crews hours to put out the blaze which destroyed the home."Firemen located the remains of the decedent next to his bed and found his 9 year-old granddaughter in her bed, amongst the debris after the fire had been contained," the county medical examiner's office said. "They were both pronounced dead at the scene."The children's father suffered unspecified burn-related injuries and was taken to the hospital. The injured man's daughter accompanied him to the hospital, but there is no word on if she sustained any injuries.The county medical examiner's office said Robert Keefe and his granddaughter suffered "thermal injuries with inhalation of products of combustion." The office lists their manner of death an accident.The San Diego Police Department is handling the investigation. 2065

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) — There's no better way to observe San Diego's history, and perhaps future, than through public murals throughout the county.While many of these murals serve as a great boost to social media profiles, they often double as a visual journey showing our region's past and what we hold dear.One thing San Diego is often associated with, happiness. Our scenic coastline, diverse communities, and bevvy of sunshine throughout the year can be thanked for that.But for those trying times, the "Smile, You're in San Diego" mural at 1st Ave. and C St. serves as a reminder. The mural's artists, Pheobe Cornog and Roxy Prima of Pandr Design Co., we tasked with the design by the San Diego Tourism Authority."They originally just wanted a smiley face. But we wanted to take it a little bit further and create something that people would get excited about," Prima says.Instead of a smiley face, the mural depicts a canvas of color not only for those ready to pose, but for those stuck in traffic to enjoy.RELATED: San Diego's graffiti arts park continues to change lives 20 years later"We wanted something bright and happy and colorful so when you're on your commute you can be happy seeing this piece," Prima added.But of course, it's also a tourist destination nestled in downtown for those who find it."People from far away places that come to San Diego and seek this mural out now and will message us, 'Oh, I was here from Philly,' or wherever," Cornog said.RELATED: Convoy Street rooster mural highlights efforts for future neighborhood archwayBut not far, Chicano Park displays tons of public art showing Chicano history and culture in the Barrio Logan neighborhood. The legs of the Coronado Bay Bridge are covered in vibrant pieces, ranging from pieces like "Founding of Mexico City," "Birth of La Raza," and "Female Inteligencia."And over in Liberty Station another piece of local history at the "Greetings from US Naval Training Station" mural. Inside each letter of the postcard design is an era of the training station's history, from US Navy facility to public market."SeaWalls: Murals for Oceans," on Fourth Ave., was painted by the Cohort Collective to raise environmental issues. The group installed 18 murals around the county to bring topics of overfishing and ocean reef conservation to onlookers."There's not enough public art, we don't think, in San Diego. We have the best weather and people are outside all the time, so we should have more art on the streets and for people to easily access," Cornog said.A way for our history and future to shine through, wherever you may be in San Diego."We feel art shouldn't just be in galleries, it should be everywhere you look," Prima added. 2715