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SAN DIEGO (KGTV) - The San Diego man who claimed he punched a San Diego Police officer in self-defense was convicted on four counts Friday.Frederick Jefferson was arrested February 3 at Chicano Park in Barrio Logan. At the time, police were trying to disperse a crowd which had gathered as two groups debated the historical significance of the park. Barricades were in place, and dozens of officers were standing by to keep order.During a jailhouse interview with 10News, Jefferson said a San Diego Police officer asked him to get out the street. However, Jefferson said he didn’t want to walk with the protestors.RELATED: San Diego man claims he punched officer in self defenseJefferson said he tried talking to the officer but admitted he did not get out of the street.“When they got out of the car, I continued walking,” he said. “I told them I said, ‘I’m just going to keep walking on’ and as I kept walking on they came up behind me.”RELATED: Video: Demonstration between groups at Chicano Park becomes violentJefferson said an officer grabbed his shirt and swung a billy club.“I was afraid that if this dude got back a hold of me he was going to go town on me with the billy club," Jefferson said.San Diego Police Lt. Scott Wahl said Jefferson started fighting first.Jefferson admitted to 10News that he hit the officer twice in the face.“I swung and hit him to put distance between us and then he swung again and I swung again because I could not let this dude grab me.”Police said Jefferson broke bones in the officer’s face.“It was a very serious injury. It could have been much worse,” said Lt. Wahl.“If he got injured like really badly like they’re saying, I’m sorry for that,” offered Jefferson.Jefferson was convicted of four crimes, including force likely to cause great bodily injury on a police officer and resisting a police officer with force or violence 1905

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 suspect in the shooting death of a man near the 24 Hour Fitness in the Midway area is an undocumented immigrant with a prior immigration violation, according to law enforcement sources.San Diego Police arrived at the rear parking lot of the gym at 3675 Midway Drive February 25 to find Alexander Mazin, 27, suffering from a gunshot wound to the torso. He died at the scene.After the shooting, officers surrounded an apartment at 30th St and Upas in North Park. The standoff ended hours later without an arrest.RELATED: Parents of Midway shooting victim describe son's life, violent murderLaw enforcement sources told 10News the suspect, Ernesto Castellanos Martinez, had a prior “voluntary departure” agreement which meant he had been asked to leave the country after an immigration conviction in 2004. He left, but eventually made it back into the U.S.Mazin’s family said Castellanos had previously been in a relationship with Mazin’s girlfriend of three months.Two weeks before the shooting, Castellanos had attacked the woman while she was working out with Mazin at a gym, Mazin’s parents said.RELATED: Police release pictures of Midway District homicide suspectTheir son’s death has galvanized their support for President Donald Trump’s plan to build a wall across the southern border.“I want President Trump to know about this,” Jeffrey Mazin told 10News. “I want him to be aware there was a true patriot, a wonderful human being that was an exemplary citizen that was lost because of this problem with our border.”But framing their son’s death as an immigration problem worries Dulce Garcia, an immigration attorney and an undocumented immigrant herself.She has protection from deportation through Deferred Action for Childhood Arrivals (DACA). To her, immigration status should be irrelevant in this case.“Someone is going to commit a crime whether they are undocumented here or not,” she argues.Garcia said her reason is that people like herself, who are otherwise law-abiding members of society, are put at higher risk for deportation when they get grouped in with criminal fugitives.“That’s the truly terrifying part for me because I don’t think that’s American. I don’t think we as a nation agree to paint any group based on what one person’s actions did,” said Garcia.Castellanos remains at large. The victim’s family said police believe he may have fled to Mexico.A reward has been issued for his arrest. Anyone with information can report tips anonymously to San Diego Crime Stoppers. 2529

SAN DIEGO (KGTV) -- The San Diego Padres are responding after a radio host sent out what they are calling an offensive tweet.The tweet, sent out by a Twitter account known as “Kevin Klein LIVE," was a photo of the Coronado Bridge with the text “JUMP*....*to a new morning show.”“Mental illness and suicide are not joking matters,” said San Diego Padres Executive Chairman Ron Fowler and General Partner Peter Seidler.The Padres entered into an agreement with Entercom, the company that owns the radio station, for pre and post-game coverage.Read the full statement from the Padres below: 605

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