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SAN DIEGO (KGTV) - This week, Team 10 was given an exclusive look inside a controversial nonprofit North County horse rescue, after it announced in April it was shutting down. 10News Investigative Reporter Jennifer Kastner interviewed the founder, who claims that both she and the horses are victims in this tragic ending.“I've always said I thought this should be a movie or a show because it's more dramatic than anything you see on television,” says Michelle Cochran of HiCaliber Horse Rescue in Valley Center.RELATED: Questions of fraud and abuse at prominent horse rescue in San Diego CountyWith her “f-bombs”, tattoos and piercings, Cochran is the black sheep of horse rescue. Yet beneath the tough exterior, she feels crippled over the fate of her highly criticized nonprofit. Even after announcing its closure in April, Cochran says she is still overwhelmed by cyberbullies who track her every move.“[They want to know] where I'm going, what I'm doing, how I’m doing it and what I'm dressed like. Did I gain weight? Did I lose weight? What does my makeup look like? My teeth? Did I get a nose job? A boob job? Nothing is off limits," she explains.Just this Thursday, 10News saw a meme posted on Facebook, attacking Cochran.10News’ first visit to HiCaliber Horse Rescue was in February when Cochran was embroiled in accusations of fraud and abuse. She would post videos at horse auctions, begging for money to buy sickly livestock that she said would otherwise ship to slaughterhouses in Mexico. After collecting donations, horses would come home with her. Some would be rehabilitated. Others were shot.“You're accused of buying horses that can't be saved, raising money to save them and then shooting them,” we told her in February. She replied, “It costs money to save them. It costs money to diagnose them. It costs money to haul them. It costs money to get their body removed."Gunshot euthanasia is legal in California. Cochran claims it's cheap, quick, easiest on horses, and more compassionate than sending them to slaughter. However, her critics have ripped her apart for her practices and the property's conditions.In February, horse trainer Abby Kogler told us, “We’re against getting horses from the abusers and then taking trusting people's money who think they're saving horses from this nonexistent slaughter pipeline and then they're just put down.”Despite arguments from some people that Cochran was stealing donor money, tax records appear to reveal that 96% of the ,017,523 brought in over a year, went to operational expenses.Even though a county investigation came up mostly clean, HiCaliber's reputation was still ruined from the social media frenzy.“There was really no option but to close down because we were assumed to be guilty before anyone gave us the chance to be innocent,” says Cochran.She tells us that donations dropped by more than 65 percent and volunteers dropped by 85 percent. While she’s managed to adopt out more than 50 horses, she still has more than 100 horses to find homes for. The problem is that there are reportedly very few takers.“It's a struggle but it's what I signed up for,” she adds.San Diego County Code Enforcement will continue to fine HiCaliber Horse Rescue if it doesn't keep reducing its horse population. The next milestone placed on the rescue is to reduce to 113 horses by the end of July.Cochran adds,” The real enemy here is slaughter. If you're trying to fight the battle of keeping America's horses out of the slaughter pipeline, you have to consider euthanasia as one of the answers to the problem.”The California Veterinary Medical Board is still conducting an investigation into the practices at HiCaliber Horse Rescue.Cochran says she’ll reconsider keeping the rescue open if she can find a donor to buy the ranch or help the nonprofit find a more affordable location.Correction: An earlier version of this article reported that San Diego County Animal Services will implement the fines. San Diego County Code Enforcement is the correct sector.  4073

SAN DIEGO (KGTV) - Three San Diego County high school football teams qualified for the state finals but may not have enough funding to attend the tournament, school officials said Monday.Lincoln High School boys just finished what coach David Dunn is calling a “Cinderella season”. The team has never before qualified for the event.“Just to have the experience and the opportunity to do it, and let alone be the first team to do it, it means a lot,” said T'ray Kirkland, senior player.The Lincoln High Hornets have had a slim roster, injuries, even a forfeited game. They beat Mira Mesa for the CIF championship.“There have been games where we really had to step up. You just see how much heart each and every person on this team has,” said Kirkland.“Their willingness to compete is different than a lot of the other teams that I've had before," Coach Dunn said.The boys have also been competitive academically. The team averages a 3.1 grade point average with as many as eight players holding a 4.0. Lincoln High is scheduled to play Menlo Atherton this weekend in the San Francisco suburb of Redwood City. The game won’t happen if the team doesn’t get more money. Although the state pays for some of the expenses, the team needs the community to step up.“We need this opportunity to really display that the Southeast produces athletes, great young men, and character,” said Kirkland.San Diego High and Escondido’s Orange Glen High also qualified for the state finals and need financial help. To donate, contact the schools or click on the linked text for Orange Glen or Lincoln High. 1593

SAN DIEGO (KGTV) — The San Diego Padres infielder Ian Kinsler has announced his retirement from baseball.The Padres' second baseman announced his retirement after 14 seasons in the major league, team announced Friday. Kinsler, 37, will remain with the Padres as an advisor to baseball operations. According to The Athletic's Ken Rosenthal, Kinsler is still owed .25 million on his contract, which he will reportedly work out with the team.Kinsler was placed on the disabled list last August over a herniated cervical disk, which prevented him from finishing out the season. The injury played a role in his decision to leave the game.“To be honest, it was a factor in my decision,” Kinsler told The Athletic. "It just felt like this is the end, time to move on. I gave it everything I had."RELATED:Padres acquire OF Tommy Pham from Tampa Bay Rays in deal for Hunter RenfroeInfielder Jurickson Profar heads to Padres from Oakland AthleticsPadres trade Luis Urias, Eric Lauer to Milwaukee BrewersThe Padres were Kinsler's fifth team in his career, after stints with the Boston Red Sox, Los Angeles Angels, Detroit Tigers, and Texas Rangers.“Ian had a long and distinguished career and will go down as one of the best second basemen of his generation,” said Padres general manager A.J. Preller. “We’re excited to have him join our front office to share his passion for the game and experience as a World Series champion. His breadth of baseball knowledge will be extremely beneficial to our organization.”Kinsler is a four-time All-Star and two-time Gold Glove Award winner. He finishes his career with 1,999 hits in 1,888 games, a career .269 batting average and .337 on-base percentage, 243 stolen bases, and 257 home runs.During his one season with the Padres, Kinsler recorded 56 hits in 87 games, batting in 28 runs and recording a .217 batting average.The team's depth chart has newly-acquired infielder Jurickson Profar and Greg Garcia listed at second base heading into the 2020 season. 2000

SAN DIEGO (KGTV) -- There’s 0,324 in refunds still waiting to be claimed, according to the San Diego County Treasurer-Tax Collector’s Office.The office said San Diegans can check the SDTTC.com website to find out if they are eligible to claim one of the 1,190 county refunds.County Treasurer-Tax Collector Dan McAllister said, “With many people out of work or cash-strapped, it’s essential to return this money to the citizens of San Diego. The average refund is 8, and that can go a long way for those who need it.”If San Diegans find their names on the list, they have until Oct. 26 to file a refund claim. Claims can be emailed to refunds@sdcounty.ca.gov; for more information, call 877-829-4732.Money not claimed by the deadline will be added to the county’s general fund. 790

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