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SAN DIEGO (KGTV) — The San Diego Sheriff's Department says it has resumed conducting pre-pandemic evictions but continues to make that decision on a case-by-case basis.The department said in a statement that it served 12 evictions in July."The priority of enforcement focused on vacant locations or locations with reports of criminal activity. When possible, deputies conducted pre-eviction interviews and offered community resources to those who may need them at the pre-eviction interview and on the day of the lockout," SDSO's statement read.Of the 12 evictions last month, one was at a commercial property and 11 were at residential properties.Of the 11 properties, six were occupied and five were abandoned, SDSO said. In four of the six properties, deputies said criminal activities had taken place at the residences.At the fifth location, deputies say they found an elderly woman who was suffering from mental illness with health concerns and living with no heat or water. She was taken to a hospital.SDSO said the court order for the sixth location was about to expire so it had to be served.Last month, San Diego City Council leaders voted to extend a rent payback period on renters who have lost income due to COVID-19 until December 30. Renters are also required to follow the rules in leases, but landlords cannot evict a tenant for nonpayment due to COVID-19. 1380

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) — This month, Old Town's Whaley House Museum will open its doors for extended hours and invite guests in for a night of haunts and history.Every October, visitors can stop by during the museum's extended hours. This month, they take place Oct. 24 - 31. While the iconic San Diego home is at the center of several ghost stories and sightings, an enormous amount of important history rests on the grounds.SAN DIEGO HALLOWEEN:Frightful fun: San Diego Halloween, fall events for familiesExperience Halloween chills and thrills at these San Diego attractionsSpirited shindigs: Halloween parties for San Diego's 21+ crowdThe Whaley House was originally started as a storage house, or granary, that would eventually become a courtroom. The two-story home and store addition was added in 1857 by Thomas Whaley. It was the first two-story brick edifice in San Diego and built using bricks made in Whaley's brickyard.The house operated as one of the first stores in the Old Town area and at one time was Whaley's home, a courtroom, a general store, and a theater simultaneously.While the store served the community in multiple ways during the 1800s, it seems its residents of one of the most haunted homes in America have stayed behind to watch over the grounds.During tours, museum guides will explore the stories of Whaley; his wife, Anna; their children, Violet and Tommie; and "Yankee" Jim Robinson — all of whom are believed to still be at the home in some form."Yankee Jim" was hanged on the grounds in 1852. Guests have reported heavy footsteps and windows being unlatched and opened — even Whaley himself. Others reported seeing Whaley on the home's upper landing, and a full apparition of Anna in the downstairs rooms or garden.Tickets for Halloween tours are for adults and for children, seniors, and military members. Children under 5 can get in for free. Special after-hours tours on Halloween from 7 p.m. to midnight are also available for . 1979

SAN DIEGO (KGTV) - Thousands of Qualcomm employees went to work Tuesday no longer facing the threat of Broadcom's hostile takeover. President Trump blocked the 7 billion bid from Singapore-based Broacom on Monday, citing national security concerns. But Qualcomm is still facing several uncertainties.RELATED: Trump blocks Broadcom's bid to take over QualcommThe San Diego-based tech giant last week saw its executive chairman, Paul Jacobs, step down; it is still in a legal battle with Apple, and has faced international fines due to alleged anti-competitive practices. The Broadcom bid will free up Qualcomm to improve its own performance."It's one less hurlde because there's enough stuff the company has to deal with instead of worrying who is at the back of us," said Nikhil Varaiya, a finance professor at San Diego State University. RELATED: Qualcomm delays shareholder vote on Broadcom takeover for national security reviewOne Qualcomm worker, who declined to give his name, said employees were breathing a sigh of relief.San Diego's economic officials are as well. The San Diego Regional Economic Development Corporation recently reported that the company has a .9 billion annual economic impact, equivalent to 35 Comic-Cons.Nikia Clarke, the organization's vice president, said Qualcomm also plays a role in recruiting tech companies and talented workers to San Diego.RELATED: Paul Jacobs leaves Qualcomm's executive management"Qualcomm has so long been an anchor of that innovation economy, and as our largest employer, of course, everyone int he region and certainly all of us in the office were watching very closely," Clarke said. Varaiya said he expects Qualcomm to focus on developing its 5-G technology, and its acquisition of NXP Semiconductors, to boost its performance. 1856

SAN DIEGO (KGTV) - The U.S. Coast Guard reports sightings of a whale in San Diego Bay.Several pictures were posted online by San Diego Floating Lab, which is located off Shelter Island in America's Cup Harbor.Captain Rick Scott of Ocean Odyssey took the photos. An employee at the business said it's common for juvenile whales to enter the bay, but they tend to find their way back out.The Coast Guard has not determined what type of whale is in the bay.Watch a Facebook live of the whale in the player below: Have you seen the whale? Send us your photos at pictures@10news.com. 591